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E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
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Articles 62 Documents
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Search results for , issue "Vol 14, No 1 (2017): Periode Maret 2017" : 62 Documents clear
THE STUDY OF THE BRIDEGROOM AND THE BRIDESMAID (PASUMANDAN) MAKEUP IN KECAMATAN LUBUK ALUNG, KABUPATEN PADANG PARIAMAN Wahyuni, Tri; Rahmiati, Rahmiati; Rosalina, Linda
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is done and the reason that there are many changes happened in whether it is the makeup and clothes of the bridegroom in a wedding procession in Lubuk Alung. The changes also can be seen in the Bridesmaid(Pasumandan)’s clothes where she is no longer wearing a selendang/ scarf but tokah, just like what the bridegroom wear. The focus of this research is the makeup on the face including tool, cosmetic, and working process, the style of the clothes, and the equipments used by the bridegroom and the meaning of the parts of the clothes. The method used in this research is a descriptive method with qualitative approach. The research data is collected by using interview, observation, and documentation, and monitoring technique. The result of the bride and Pasumandan’s make up in Lubuk Alung from makeup artists showed that: 1) there is a similarity and difference on putting on the makeup in Lubuk Alung, whether it is the tools and cosmetic, even the process started form face cleaning, foundation, eye shadow smearing, and nose shading 2) The style of the clothes worn by the bridegroom in Lubuk Alung in the present days is very different from the clothes in the past, such as wearing pair of trousers below the ankle. 3) The accessories used by the bridegroom also very different from the past, in the present, the star necklace and rago-rago are no longer worn by the bridegroom. 4) Almost all of the makeup artists do not understand the clothes of the bridegroom in the past and the meaning of each part of the clothes.Keywords : Bridal makeup, pasumandan, clothes and accessories
3 Standarisasi Resep Kue Pinyaram Itam Di Kanagarian Alahan Panjang Kabupaten Solok Nenda, Welly Afrita; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to find a standard cake recipe pinyaram Itam, and the quality of the cakes pinyaram Itam. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kanagarian Alahan Panjang from the date of July 28, 2016 until August 28, 2016. The data source is two fold: a source of qualitative data obtained from people who are good at making cakes pinyaram itam, the source of quantitative data obtained from five panelists limited good at making cakes pinyaram itam in Kanagarian Alahan Panjang. Based on the quantitative results of organoleptic standardization cake recipe pinyaram Itam which has been converted followed by organoleptic tests found the quality of the cake pinyaramitam include: form pinyaram Itam (neat), forms the central part (round), the shape of the edge (lace), center of volume (expands) , color (purple), aroma (the aroma of black rice), middle texture (soft), texture edge (dry), the center of the cavity (hollow) and taste (sweet), flavor (black rice).Keywords: standardization, cake recipe pinyaram itam, quality.
PENGARUH KINERJA KARYAWAN SALON KECANTIKAN TERHADAP KEPUASAN PELANGGAN DI KECAMATAN PADANG TIMUR Ayuning, Geby , Denada; Hayatunnufus, Hayatunnufus; Astuti, Murni
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is based on the problems shows that the low employee performance in fulfilling the customer satisfaction, it is seen from the lack of knowledge and ability of employees to perform in doing his job. This research is aims to show the given influence by the beauty salon employee performance on customer satisfaction in the District of East Padang. This research is descriptive quantitative research. The population in this research was the customers beauty salon visited in the beauty salon in the District of East Padang. The technique of sampling in research is accidental sampling and the sample was obtained as many as 57 people. The collection of data from respondents was conducted through a questionnaire. Before being used of data collection first tested the validity and reliability test items to determine the feasibility of the items that will be proposed in the research. Then the collected data testing requirements analysis using analysis of normality and linearity test, simple linear regression test, and test the coefficient of determination to calculate the influence of employee performance variables (X) on a beauty salon customer satisfaction variable (Y). Based on the analysis of data obtained the result that the employee's performance of the level of achievement acquired beauty salon respondents of total 82.72% with a good category and for the satisfaction of customers acquired of total 72.36% with a normal category. From the results of analysis of the simple linear regression test both significant influential variable with the correlation of 0.637. Ha hypothesis explains that the influence a positive between beauty salon employee performance on customer satisfaction is received with trust level of total 95%. Then seen from the results of the analysis of the coefficient of determination can be known the magnitude of the contribution of employee performance on beauty salon customer satisfaction of total 40.58% Keywords: Employee Performance, customer satisfaction, Beauty Salon
Pengaruh Umur Simpan Terhadap Kualitas Panggelong Dari Sipirok Kabupaten Tapanuli Selatan Sumatera Utara Dengan Kemasan Yang Berbeda Harahap, Nurhasanah; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This researchwas aimed to analyze the shelf life of panggelongtoward the quality of the different packaging (sikkut leaves, banana leaves, plastic, boxes, mica, styrofoam). This type of research was a true experiment by using complete randomized designmethod. Then, the data was tabulated and did Variant Analysis (ANOVA), if the result was different, then carried the Duncan test. The best result from the panggelongpackaging was in day- 0, because there was no physical damage.Theshelf life of panggelong on the sikkut leaves and banana leaves packaging were 2 days. It took 3 days by using plastic, it took 5 days by using boxes, mica, and styrofoam. It could be concluded that panggelong could not be taken as a souvenir for a long distance.Keywords: Packaging, Panggelong, Shelf Life
STRATEGI PROMOSI DESTINASI WISATA DINAS PARIWISATA PROVINSI SUMATERA BARAT Syahputra, Rahmadani Syahputra1,; Yuliana, Yuliana; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to determine the strategy for the promotion of tourist destinations Tourism Office of West Sumatra with bulk sales indicators, sales promotions and direct marketing are seen from the internal factors of the strengths and weaknesses as well as the external factors in the form of opportunities and threats. This research is descriptive research with qualitative data. Engineering data collection done by the method of interview, observation, and documentation involving the informant by using purposive sampling technique. The strategy of the promotion of tourist destinations can be: 1) cooperation with several companies such as civilian airlines to promote tourist destinations in the inflight magazine. 2) cooperating with the Office of tourism in other provinces to barter in conducting promotional activities tourist destinations. 3) maximize the use of the media promotion in open areas such as billboards or billboards. 4) follow more tourism promotion activities at the national and international levels.Keywords: Promotion Strategy, Tourist Destinations
PENGARUH SUHU KARAMEL TERHADAP KUALITAS KUE SARANG SEMUT Laela Jatmiko, Fadhilah Rizki; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Caramel Cake often experience a failure of processed, so it necessary to analyzed the possible causes of failure, one of which the temperature of the caramel. This type of research is experiment. This research was conducted on July 2016 in Workshop Culinary Art State University of Padang. The independent variable was caramel temperature and dependent variable was the quality of the Sarang Semut Cake. The type of data was primary data sourced from 30 panelists which organoleptic test format and sample. Methods used completely randomized design by three replications. Analysis of Varian was used to analyze the data, if Fcount> Ftable then continued by Duncan test. The results showed that the use of the caramel temperature had effect on color and aroma. While the quality of the volume, shape, texture and taste had no real effect. The results of data analyzed establishes the highest score each of quality; volume of 3.12(+55oC), the neatness of form 3.10(+25oC), uniformity in the form of 3.09(+25oC and +55oC), color of 3.14(+10oC), aroma 3.28(+55oC), soft texture 3,18(+55oC), a chewy 3.13(+25oC), the porous hollow large 3.16(+55oC), and the sense of 3.09(+55oC). The best result of Caramel Cake was +55oC.Keywords: Effect, Caramel Temperature, Caramel Cake and Quality
1 PENGARUH LAMA PENCELUPAN TERHADAP WARNA YANG DIHASILKAN PADA BAHAN SUTERA MENGGUNAKAN ZAT WARNA ALAM EKSTRAK DAUN PURING (Codiaeum Variegatum) DENGAN MORDAN JERUK NIPIS (Citrus Aurantifolia) Saputri, Rien Ana; Adriani, Adriani; Nelmira, Weni
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study to describe the dark-light color (value), the flatness of the color, the intensity of the color (chroma) and describe the dark-light color (value), the flatness of color, and color intensity (chroma) to the effects of differences in long immersion. Data obtained in the form of primary data sourced from 15 panelists, then the collected data is processed and analyzed analysis of varianceone. Results dyeing time of 15 minutes to produce a color Pale Violet Red #D26990. Immersion with 30 minutes to produce a color Mulberry Violet #C55F88. Immersion with 45 minutes to produce a color Mulberry Violet #D75880. For light and dark colors (value) is Fcount ≤ Ftable = 2.344 ≤ 3.22 Then Ho is accepted, meaning that there is no significant effect due to differences in long dyeing. Flatness color is Fcount > Ftable = 12 011 > 3.22 So Ha accepted, meaning that there is significant influence due to differences in long dyeing.The intensity of the color (chroma) is Fcount ≤ Ftable = 2.662 ≤ 3.22 Then Ho is accepted, meaning that there is no significant effect due to differences in long dying.Keywords: Effect time dyeing, croton leaf extract
Pengembangan Modul Menggambar Proporsi Tubuh Mata Kuliah Gambar Anatomi Jurusan IKK Fakultas Pariwisata dan Perhotelan Universitas Negeri Padan Mawaddah, Khamilah; Ernawati, Ernawati; Nelmira, Weni
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of the research as an effort to solve the college students problem in Gambar Anatomi lectures at drawing the proportions of the body, because students have difficulty in drawing body proportions. This research is a research and development known as Research and Development (R & D) which aims to produce a learning media valid and practical.The research procedures include define, design and develop stages. The data was from validity test, small group and big group of college students practicallity test, and advisor of Gambar Anatomi leature subject. The validity test given to 4 validator, practicallity test given to 10 college students, big group practicallity test given to 40 college students and given to 1 advisor of Textile Analysis lectures subject. Based validity test the researcher got score 4,54 which categorized as valid. The result of practicallity test from small group was got score 84,19% which categorized as very practical, big group test was got score 82,75% which categorized as very practical and test from advisor of lectures subject was got score 90,00% which categorized as very practical. So this module is proper to use as learning media.Keyword : Pengembangan Modul, Menggambar Proporsi Tubuh
STUDI KETERLAMBATAN PENYELESAIAN SKRIPSI MAHASISWA PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN JURUSAN TATA RIAS DAN KECANTIKAN FAKULTAS PARIWISATA DAN PERHOTELAN Annisa, Sri Willy; Rahmiati, Rahmiati; Yanita, Merita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The goal of this research is to discover the difficulties that are experienced by the college students to accomplish the thesis in study program of Make-up and Beauty Education majoring in TRK-FPP-UNP. There are two focuses of this research, they are:1) the internal factor : college students difficulty in finding the problem/idea that will be studied in writing the thesis, and their difficulty in presenting the idea and concept in the background of the problem. 2) the external factor: the difficulty in collecting the information of the data in the field, and their difficulty in doing some related consultation in communicating with the advisor. This is a qualitative research.The data collecting technique in this research uses observation, interview, and documentation method. The validity technique is completed by doing observation extension, observation exertion, triangulation, and auditing. The result of this research shows that the college students experience difficulties in finding the problem/idea that will be studied in writing the thesis; The difficulty of these college students in presenting the idea in background of the problem; The difficulty in collecting the data; and inappropriate communication technique used by the college students. From the research results can be recommended for students to have an interest in reading and motivation in working on the thesis as well as establish a good relationship with the advisor so that the counseling process can proceed smoothly.Keywords: study delays, the completion of the thesis, study program of Make-up and Beauty Education.
PENGARUH PENGGUNAAN JENIS GULA TERHADAP KUALITAS KUE SARANG SEMUT Jannah, Raudhatul; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the only type of sugar that had been used in making sarang semut cake. The absence of the use of different types of sugar that affect the quality of the sarang semut cake. The use of sugar mommonly applied is granulated sugar. The purpose of this reserch to analyze the effect of using of the kind of sugar for quality of sarang semut cake that incude the volume, shape, color, smell, texture and taste. This tpye of research pure experiment with complete random plan method. The variabel of research include free variabel that is XO (sugar), X1(aren sugar), X2 (palm sugar), and X3 (lump sugar). Primary data that sourced from 30 semi trained panelists by proposed organoleptic test format. Data analyst with ANAVA, if the result show the real difference then continued by Duncan test. The result of reseacrh is there are a real difference by using the kind different types of sugar at color quality, smooth texture, uniforming of shape, chewy texture, and the taste that have not real difference. The best kind of sugar of making sarang semut cake are the using of palm sugar for coor indicator, hollow texture and taste.Keywords: Effects, The type of sugar, Quality, Sarang Semut Cake

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