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INDONESIA
E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 59 Documents
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Search results for , issue "Vol 10, No 3 (2015): Priode September 2015" : 59 Documents clear
TINJAUAN KEBUTUHAN WISATAWAN DI OBJEK WISATA PANTAI PADANG Zuhra, Usie Fatimah; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe about travelers needs in Padang Coast Attractions in the review: physiological needs, safety needs, social needs, esteem needs and self-actualization needs.This type of research is descriptive with qualitative data.Data collection techniques by using interviews, observation, and documentation.Based on the research it about the needs of travelers in Padang Beach Attractions namely: physiological needsa clean place to eat and have facilities such as bathrooms, as well as a place to wash hands, gazebo that is safe, comfortable, and clean, the bathrooms are clean, mosquito. Safety needs security officers,parking attendantsand also life guard. Social needs a place to sit and a playground for children. Esteem needs merchands and beach officer more appreciative tourists who come to Padang beach. Self-actualization needs water sports, entertainment and race event held at Padang Beach. Key Word: Needs, Coast Attractions
ANALISIS KUALITAS PUDING DENGAN PENGGUNAAN EKSTRAK WORTEL SEBAGAI PEWARNA ALAMI Fahmi, Fithrah Iqlimia; Fridayati, Lucy; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was designed to analize the quality of the pudding made from carrot extract of 0% (X1), 25% (X2), 50% (X 3), 75% (X4) and 100% (X5) viewed from color, flavor, texture, and taste. This was a real experimental research which applied complete random design method and was done in three repetitions. To conduct the research, 5 experts were involved. Based on the result of the organoleptic test on the five treatments given, it was revealed that the quality of the color (orange) was in adequate category in which the highest score achieved was 3,87 on the use of 100% carrot extract. The quality of the flavor (carrot) was in adequate category in which the highest score gotten was 3,93 on the use of 100% carrot extract. The quality of the texture (soft) was in adequate category in which the highest score achieved was 3,00 on the use of 0% and 25% carrot extract. The quality of the taste (carrot) was in adequate category in which the highest score achieved was 3,80 on the use of 100% carrot extract and the taste of sweet was in adequate category in which the highest score achieved was 3,33 on the use of 25% carrot extract.Keywords : carrot extract, natural colorants, pudding, quality
PENGARUH KUALITAS PELAYANAN KARYAWAN FRONT OFFICE TERHADAP KEPUASAN TAMU MENGINAP DI HOTEL THE AXANA PADANG Mefri, Happy; Yuliana, Yuliana; Abrian, Youmil
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the effect of service quality to the Front Office employee satisfaction Hotel guests staying at Axana Padang . This type of research is associative causal . The population in this study is the average number of guests staying ie 1,711 people per month . The number of samples in this study are numbered 95 people were taken using the formula Riduwan . The sampling technique is non-probability sampling , ( incidental sampling ) . Collecting data using a questionnaire based on Likert Scale which has proven its validity and reliability . Results of linear regression analysis sedarhana obtained F count with sig . 0.005 < 0.05 , then the variable can explain the variable service quality customer satisfaction significantly , with R Square of 0.083 . This means that service quality affects customer satisfaction by 8.3 % and 91.7 % influenced by other factorsKeyword: Quality, Service , Employee , Satisfaction , and Guests.V
TINJAUAN KUALITAS FASILITAS WISATA DI PANTAI GANDORIAH KOTA PARIAMAN Rita, dEFFI Faffua; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to describe quality of tour facility at Pantai Gandoriah Kota Pariaman. This research consists of five indicators are: transportation facility, accommodation facility, food and beverage facility, object and attraction, and shopping facility. Type of this research is descriptive using qualitative and quantitative. Data in this research reviewed by primary data, are: 1). Chairman of tour facility department Dinas Kebudayaan dan Pariwisata Kota Pariaman and tour facility organizer using interviewed, 3) tourist that visit to Pantai Gandoriah using questionnaire. That applying purposive sampling technic. Based on the results of the study showed quality of tour facility at Pantai Gandoriah Kota Pariaman at category sufficiently with skor distance 126 - < 154 and interpretation 38%. Regards : Tour Facility, Pantai Gandoriah
TENUNAN SONGKET MELAYU RIAU DI KOTA DUMAI PROVINSI RIAU Sari, Mutia; Efi, Agusti; Adriani, Adriani
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Riau Malay songket woven in Dumai City is a traditional cloth Melayu Riau Riau Malay cultural heritage. Current issues Malay songket weaving is not widely known outside the community of Riau, this study aimed to describe the Riau Malay songket woven In Kota Dumai which includes the type of thread, color, dye and dyeing yarnThe method used is descriptive qualitative method. Collecting data in this study is done by using observation, interviews and documentation. Source of data taken is shaped notes both written and non-written (recorded) derived from informants who were interviewed, documentation, literature study. Furthermore, the data reviewed and analyzed by the steps of data reduction, data presentation, drawing conclusions. Data validation was done with the extension of observation, increase persistence and triangulation.The results showed that the type of thread used to weave songket in Kota Dumai Riau Malay is cotton yarn (CSM) with an assortment of colors,ivembroidery thread and gold thread for motives. Riau Malay songket woven color in Dumai city which initially predominantly use original colors (red, yellow, green) has developed into unlimited colors, so that the use of color today are very diverse. Dyes used for dyeing yarn dye is artificial (synthetic). Substances in the form of powder or powder color is called dye procion. Natural dye is not used as a reason for the creation of a long natural dyes and natural dye material limitations that exist. The process of yarn dyeing yarn bleaching done in advance, after the bleached yarn dyeing yarn made into a synthetic dye.
KUALITAS DAN DAYA TERIMA SALA LAUAK DENGAN PENAMBAHAN BAYAM DAN IKAN SEGAR SEBAGAI MAKANAN ANAK BALITA Sari, Wulan Puspita; Faridah, Anni; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers’ interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers.Keywords: sala lauak, quality, acceptability, spinach, toddlers
PELAKSANAAN PENGALAMAN LAPANGAN INDUSTRI (PLI) MAHASISWA D4 MANAJEMEN PERHOTELAN DI HOTEL HW KOTA Setiani, Rini; Elida, Elida; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this reseach is to describing the implementation On The Job Training (OJT) of D4 Hotel Manajement student at HW hotel Padang. The result of previous survey indicate that the implementations of OJT Hotel Management student has not been conducted well. The type of research is descriptive qualitative. The informant where from Officers of Industrial relation Unit, coordinator OJT at the Home Economic Departement, Lecture as The Academic Supervisor, HW Hotel supervisor, and Hotel Management student that already finish OJT. The analisis technique this reseach are data reduction, data presentation, and deduction. The result of that search is that during OJT show knowledge jobs, quality of work, attitude, study skills, collaboration with collagues, the ability to follow safety procedures are good but initiative at work, dicipline, absent are poorly and need to be increase.Key Word : On the Job Training
TINAJUAN TENTANG KUALITAS PELAYANAN DI RESTORAN SATOO HOTEL HW PADANG Saputra, Jeri; Kasmita, Kasmita; Abrian, Youmil
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the Quality service in satoo restaurant HW Hotel Padang. This type of research is descriptive quantitative. Population of this research amounting to 255 person. The technical take of sampling using purposive sampling amounting 72 person. Collecting data using a questionnaire based on Likert Scale which has proven its validity and reliability. The results showed that overall quality service belong to a category good enough with the average value of 3,06 which were in the range 2,61-3,40. While based on individual indicators is: reliability, responsiveness, assurance, and tangibles belong to a category good enough in range 2,61-3,40. while empathy belong to a category good with the average value of 3,82 in range 3,41-4,20.
PENERAPAN STANDARD OPERATING PROCEDURE MAKE UP OCCUPIED DIRTY ROOM DI HOTEL PANGERAN BEACH PADANG Ghurfah, Yahdi Al; Yuliana, Yuliana; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to describe the implementation of standard operatingprocedures make up occupied dirty room at Hotel Pangeran Beach Padang wereevaluated from eight indicators namely: Access to the room, the first step whenyou are in the room, stripping, making beds, dusting, cleaning the bathroom,vacuum carpet and recheking. This type of research is descriptive with qualitativedata. Data collection techniques performed by using the method of observation,interviews, and documentation. The results showed that the application ofstandard operating procedures make up occupied dirty room at Hotel PangeranBeach Padang is generally not good, because there are several indicators that didnot applied correctly by all roomboy. On indicators dusting, cleaning thebathroom and vacuum the carpet all roomboy not apply SOP correctly. Whileother indicators have been applied correctly by four of the eight people roomboy.Keyword: Application of SOP, Make Up Occupied Dirty Room

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