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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 140 Documents
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Search results for , issue "Vol 15, No 2 (2017): Periode September 2017" : 140 Documents clear
POTENSI MAKAM SYECH BURHANUDDIN SEBAGAI OBJEK WISATA ZIARAH DI KABUPATEN PADANG PARIAMAN Selvi, Yuliana; Kasmita, Kasmita; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research arouse from the observation of the researcher when visiting the Object of the Pilgrimage tourist object of the Tomb of Syech Burhanuddin in Padang Pariaman District, that the unknown attraction, narrow accessibility, inadequate existing facilities of tourism and tourism activities contained in the tourist attraction of the Tomb of Syech Burhanuddin. This research is purposedto analyze how the potential of the grave of Syech Burhanuddin as a pilgrimage tourism object in Padang Pariaman Regency which seen from four potential indicators, namely attraction, accessibility, amenities, and activity. This research type is descriptive research with quantitative and qualitative method (mix metdhod). Data collection technique is done by using interview method, observation, documentation, and questionnaire. In this research using Purposive Sampling. Data collection techniques were conducted by interviewing the managers and distributing questionnaires using Guttman scale that has been tested for its validity and reliability.The results of this study found that the overall potential of the Tomb of Syech Burhanuddin as a Pilgrimage Tourism Object In Padang Pariaman District seen from four potential indicators of attraction, accessibility, amenitas, and activity. According to tourists 65.75% are tourist attractions are quite good, 68.75% accessibility is good enough, 44% amenitas not good, and 77% good enough activity.Keywords: Potential, Tourist Attraction
PENGARUH PENGGUNAAN KULIT BUAH NAGA MERAH TERHADAP KUALITASKUE LAPIS TAPIOKA Ardilla, Tri; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of red dragon fruit rind use as much as 20%, 35%, and 50% on the quality of shape, color, smell, texture and flavor on tapioca layer cake. This type of research was pure experiment with complete randomized design method.This research was conducted on June in Workshop ofCulinary Art, IKK, FPP, UNP. The independent variable was the red dragon fruit rind and the dependent variable was the quality of the tapioca layer cake.Types of data were primary data sourced from 30 panelists by filling the organoleptic test format against the sample.Data were analyzed with Variant Analysis if Fcount>Ftable continued to Duncan test. The results showed that the amount of red dragon fruit use affected the color quality. While on the form, the smell of texture and taste had no real effect.Overall,the highest achievement scores were neat form 3.59 (50%), matched 3.59 (50%), pink 3.68 (50%), white 3.61 (35% san 50%), smell of dragon fruit rind 1.49 (50%), smell of coconut milk 3.58 (20%), soft texture 3.73 (50%), chewy texture 3.59 (50%), sweet taste 3.96 (35%) and savory taste 3.72 (50%). The best quality of tapioca cake was 50%.Keywords: Dragon fruit rind, Tapioca layer cake, and Quality
PENGARUH HARGA DAN KUALITAS MAKANAN TERHADAP KEPUTUSAN PEMBELIAN MAHASISWA DI KANTIN FT UNIVERSITAS NEGERI PADANG Safli, Asrofil Anas; Kasmita, Kasmita; Abrian, Youmil
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to see how big influence of the price (x1) andquality of the food (x2) to the purchase decisions of the students in the cafeteria FTUNP. The sample of the in this research were 100 people taken using thetechnique of sampling purposive. The data collection was done with thequestionare using scale likert that they are highly capable validity an reability.The research result indicates that:(1)The price of food in the cafeteria FT UNPbelongs in the category of less well with values percentage 50%. (2) The qualityof the food in the cafeteria FT UNP pertained less well with values percentage of53%.(3) The purchasing decision in the cafeteria FT UNP belongs in the categoryof good with values percentage 63%.(4) The prices and food quality togetherpositive and significant effect against the purchasing decision of the student in thecafeteria FT UNP, indicated by the significant value (0.00 < 0.05) and influentialcontribution amounting to 30.9%, while the rest of the other variable specified isnot examined.Keywords: Price, Food Quality, Purchase Decision
KEPUASAN WISATAWAN TENTANG DAYA TARIK WISATA DI OBJEK WISATA PANTAI GANDORIAH PARIAMAN Utami, Nidya Lovitha; Waryono, Waryono; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research purpose to know how satisfied the tourist about tourist attractionin Gandoriah Beach Pariaman which include three of tourism satisfiedindicators that are the fulfillment of tourist experctations, the desire to useproducts/services again, and the desire to promote products/services to others.This type of research is descriptive research using survey method. Populasi inthis research amounted to 222.884 people’s and for sample this researchamounted 100 people’s. Sampling technique is non probality sampling usingincidental sampling. Data collection using a questionnaire that tested forvalidity and realibility. Based on the result of the research shown that touristsatisfaction about tourism attraction of Pantai Gandoriah Pariaman tourism isfairly satisfy categorized with avarege value 94,41 at the range score 83-103with 44% percentage.Keyword: satisfied, tourist, tourist attraction, Gandoriah Beach Pariaman
PENGARUH SARANA WISATA TERHADAP KEPUASAN WISATAWAN DI PANORAMA TABEK PATAH KABUPATEN TANAH DATAR Dewi, Susi Safra; Silfeni, Silfeni; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to determine the influence of tourism facilities toward the tourists satisfaction at Panorama Tabek Patah Kabupaten Tanah Datar. The type of this research was associative causal. The population in this research was the average of the tourists about 1,001 persons each month. The technique of sampling was non-probability sampling (purposive sampling). The number of samples in this research were 91 persons by using the Riduwans’ formula. The technique of data collecting by using a questionnaire based on Likert Scale which has proven its validity and reliability. Generally, tourism facilites was bad about 48,35% and the tourists satisfaction was good enough about 67,03%. Then, the result of regression linier obtained F count with sig . 0.000 < 0.05. From the hypotesis test, the result of R Square was 0.600. This means that tourism facilities influenced tourists satisfaction about 60%, while the remainder influenced by other factors.Keywords : tourism facilities, tourists satisfaction
3 PENGARUH SUHU OVEN DALAM PEMANGGANGAN TERHADAP KUALITAS KUE SUS Tresia, Nesya; Elida, Elida; Faridah, Anni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the effect of oven temperature (180⁰c, 200⁰c, and 220⁰c) in baking towards soes quality in terms of volume, shape, aroma, texture, and taste. The type of this study was a pure experiment by using a complete randomized design method of three repetitions. Types of data used were primary data which was gathered from 15 panelists who provided answers from questionnaires (organoleptic test format). The data that have been obtained were tabulated and analyzed by variant (ANAVA). If it was different, it was proceeding with Duncan test. The results showed that there was a significant influence on sub-indicator of brownish yellow color quality, fragrant margarine aroma, soft texture, cavity texture. The results of the sub-indicator on the volume, shape, and taste of soes did not have a significant effect on the quality of the soes with different oven temperature. The best result in this study was 180⁰c oven temperature.Keywords: Oven Temperature, Soes, Quality.
TINJAUAN TENTANG UPACARA ADAT PERKAWINAN DAN TATA RIAS PENGANTIN DI KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN Sahbani, Fazira; Hayatunnufus, Hayatunnufus; Rahmiati, Rahmiati
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is based on the uniqueness of Wedding Ceremony and make up in VII Koto Sungai Sariak. However, it has been the studies yet about it. This research has a purpose to describe a wedding Ceremony, make up, and the meaning of the custome which is used by the bride and groom in VII koto Sungai Sariak , Padang Pariaman. This research also uses the descriptive method with qualitative approach, who researchers observe the object as it is in the field. The analytics data which researchers use are three components analysis such as data reduction, Exposure data, and concluding data. Data collection techniques for this study use the observation techniques, interviews and documentation. To get the valid and reliable data, the researcher does the extended participation, Triangulation, and reference data. The results of this study found that the wedding ceremony consists of three stages of ceremony before marriage, marriage ceremony, and after-marriage ceremony. The bridal make–up in VII Koto Sungai Sariak years ago was a simple make up. Then nowadays , it is relatively different in the changing of its make-up and custome. It can conclude that the real information about make-up and bridal custome in VII Koto Sungai Sariak can be understood as a written research to the public and next generation. Keywords: Traditional ceremony of marriage, makeup, meaning of costume
TINGKAT KEPENTINGAN DAN PELAKSANAAN SARANA WISATA BAGI WISATAWAN MELALUI METODE IMPORTANCE PERFORMANCE ANALYSIS (IPA) DI OBJEK WISATA PANTAI KETAPING KABUPATEN PADANG PARIAMAN Fadillah, Ilham Putra; Kasmita, Kasmita; Ferdian, Feri
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the level of importance and the implementation of tourist facilities for tourists through the method of Importance Performance Analysis (IPA) in Ketaping Beach Attraction of Padang Pariaman regency. This research consists of 3 indicators of tourism facilities, namely: basic tourism facilities, complementary tourism facilities, tourism support facilities. The type of this research is quantitative descriptive research with survey method. The population in this study are all tourists who visit Ketaping Beach tourist attraction with large population and the number is not known for sure. Sampling technique is non probability sampling, by using incidental sampling. The number of samples in this study amounted to 97 tourists. Data collection using questionnaires based on Likert Scale that has been tested for its validity and reliability. Based on the research result, it is concluded that in general the level of importance and the implementation of tourism facilities for tourists through the method of Importance Performance Analysis of 45.45% of tourists stated that tourism is important and needs to be provided and maintained in the form of hotels and other accommodation, tourist attractions, restaurants, toilets and mushalla.Keywords: Level of Interest, Implementation, Importance Performance Analysis, Ketaping Beach1Prodi D4
PENGARUH MOTIVASI TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA PANTAI PASIR JAMBAK DI KOTA PADANG Avandi, Rivi; Silfeni, Silfeni; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpuse of research is to see how big the influence of variable Motivation (X) towards the visited decession (Y) to the tourist attraction of Pasir Jambak Beach in Padang City. The sample of this research were 80 people taken using purposive sampling technique. The data collection was done with the questionnaire using likert scale that had been tested its validity and reliability. The research results indicate that: (1) Motivation is in good category (37,50%), (2) The decision to visit is in good category (52,50%), (3) Motivation influence toward decision to visit are 16,6% and 83, 4% are influence from other factors. the regression coefficient value of this research are 0.162 with a value of t arithmetic 3.935 on sig. 0,000 ≤ 0.05. This means that each increase of 1 unit of motivation will increase 0.162 Decision to visit units.
1 PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS PILUS Liana, Rozi Ayu; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the price of an expensive cheese, the limited processing of tofu pulp among the public then cheese can be substituted with the utilization of factory waste know namely dried tofu pulp among. So with the utilization of pulp among know at pilus cheese, people was expected to like the tofu pilus know it. The purpose of this research of tofu pulp among much as 10%, 15% and 25% in the processing to see quality of the shapes, color, aroma, texture and taste. This type of research used the methode of random design complete with three repetitions. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed that there was a significant effect on substitution on the quality of the aroma of tofu pulp, while for the quality of the shape, color, taste, and texture of hedonic test there was no significant difference in effect because Fh <Ft. The results of data analysis of quality of shape (round pointed long end), white color quality, fragrant aroma quality, crisp texture quality, taste quality. Keywords: Tofu Flour Meat, Pilus, Quality

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