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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 140 Documents
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Search results for , issue "Vol 15, No 2 (2017): Periode September 2017" : 140 Documents clear
PENGARUH SUBSTITUSI BONGGOL PISANG TERHADAP KUALITAS KERUPUK IKAN TENGGIRI Martines, Silvia; 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 research is motivated by the utilization of banana cobs that have not varied and the price of mackerel fish is expensive. This study aims to analyze the effect of substitution of banana stumps by 0%, 25%, 50% and 75% on the quality of mackerel fish tuna in terms of uniform and tidy shapes, color, aroma, taste and texture. The type of this study was pure experiment using a complete randomized design method of three repetitions. Types of data used are primary data sourced from 30 panelists who provide answers from questionnaires (organoleptic test format). The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. The results showed that there was significant effect on the quality of mackerel fish crackers on the quality of brownish white color, savory taste, fragrant aroma but no effect on the quality of form uniformity, neat shape, and crunchy texture. It can be concluded that the best percentage is in the substitution of 25% of banana cobs.Keywords :Banana Stalks, Mackerel Fish Crackers,Quality.
STUDI TENTENG BUSANA PENGANTIN TRADISIONAL DI KABUPATEN MUKOMUKO PROVINSI BENGKULU Misnawati, Tri; Adriani, Adriani; Nelmira, Weni
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

Betabur shirt is a traditional wedding dress used during wedding ceremony in Mukomuko Regency of Bengkulu Province. Characteristic of this traditional wedding dress on the head decoration using a headlight on the groom, singal on the bride and use the birds kilek. The research method used is descriptive qualitative method. Data were collected using observation, interview and documentation techniques. Types of data in the form of writing and non-writing (recording) obtained through interviews, documentation and literature study. Data are reviewed and analyzed by data reduction steps, data presentation and conclusions. The validity of the data by extending the observation, increasing perseverance, triangulation, peer and auditing. The results showed that the design of traditional women's wedding dress Mukomuko consists of the clothes betabur,4songket cloth, accessories and accessories. The groom is comprised of baju betabur, pants, songket cloth, accessories and accessories. How to wear traditional women's wedding dress starting from the bun, head ornament (singal), songket cloth, shirt, pedalan, shoulder shavings, necklaces, bird kiln, earrings, bracelets and sandals. The groom begins with pants, songket cloth, baju betabur, peding, necklaces, and sandals. The traditional bridal attire of men and women has meaning, symbol or advice on the symbols used.Keywords: design (model, material, color and decoration), complementary clothing, manner of usage and meaning.
PERSEPSI PENGUNJUNG TENTANG FASILITAS OBJEK WISATA GUNUANG PADANG DI KOTA PADANG Azima, Fauzan; 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 purpose of this research is to know the Perception of Visitors AboutFacilities at Gunuang Padang. The type of research is descriptive quantitative. Thevisitor population in tourist attraction is 1.493 people. Selection of this researchsample using purposive sampling technique counted 94 people. Data collectionusing questionnaires based on Likert Scale that has been tested for its validity andreliability. The result of Perception of Visitors About Facilities at GunuangPadang is categorized well with the average value of 90.62 which is in the range86.66 - 103.99. While based on each indicator are: (1) form of tourism facilitypertained in good category with average value equal to 20,88 is in range of score20,16 - 24,49, (2) function of tourism facility pertained in good category with anaverage score of 28.55 is in the range of the score 23.74 - 30.25, (3) the locationof tourism facilities belonging to the good category with an average value of20.78 is in the range of the score 20.16 - 24, 49, (4) the quality of tourismfacilities is categorized as good category with an average value of 20.52 is in therange of 20.16 - 24.49 score.
PENGARUH LEMAK TERHADAP KUALITAS ECLAIRS Akhyar, Febriyana; 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 based on the absence of some fat used in making eclairs. The used of fat commonly applied in the manufactured of eclairs is margarine. The purpose of the research to analyzed the effect of fat used on the quality of eclairs that includes volume, shape, color, aroma, texture and taste. The type of research was purely experimental with Rancangan Acak Lengkap Method. Research variables included independent variable that was X0 (margarine), X1 (butter), X2 (cooking oil), X3 (white butter). The dependent variable was the quality of eclairs. The data used were Primery Data source from 30 semi trained panelist by proposing the organoleptic test format. Analysis of data with ANAVA if Fcount>Ftable the proceed with Duncan Test. The result of research was that there were real difference to the quality of eclairs with different fat usage including volume, texture and taste because Fcount>Ftable. On the quality of shape, color and aroma. There was no real difference because Fcount<Ftable.Keyword : Eclairs, Quality, Margarine, Butter, Cooking Oil, White Butter.
TINJAUAN TENTANG KELAYAKAN SARANA DAN PRASARANA WORKSHOP PROGRAM KEAHLIAN TATA KECANTIKAN RAMBUT SMKN 7 PADANG Resmita, Resmita; Hayatunnufus, Hayatunnufus; Yanita, Merita
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 study aims to examine more deeply about the Facility and Infrastructureworkshop Hair Beauty Treatment SMK N 7 Padang. The research method used isdescriptive quantitative, data obtained by using Guttman scale observation guidance.Data were analyzed using percentage technique and categorization of values.Population and Sample are all facilities and infrastructures in Workshop of BeautyBeauty SMK N 7 Padang In 2015/2016. The results of the study stated that thestandard feasibility of hair care facilities has a percentage score of 69% withMedium category, the means of pruning and washing hair has a percentage score of75% with Medium category, the feasibility of hair styling facilities have a percentagescore of 69% with Medium category. The size of the hair care practice room with anaverage percentage score of 80% standard fulfillment, practice room pruning andhair washing 60% categorized very low, hair styling with a percentage of 40%. Thefeasibility of building a hair treatment room, trimming room and hair wash and hairstyling room is fulfilled with a 75% percentage score of moderate category.Keywords: Facilities, Infrastructure workshop, Hair Beauty
KONTRIBUSI INFORMASI TERHADAP MINAT SISWA SMK N 3 KOTA SUNGAI PENUH UNTUK MELANJUTKAN PENDIDIKAN KE JURUSAN ILMU KESEJAHTERAAN KELUARGA FPP-UNP Gusmira, Gusmira; Ernawati, Ernawati; Novrita, Sri Zulfia
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 (1) find out information about IKK Department among students of SMK N 3 Kota Sungai Penuh, (2) find out students interest of SMK N 3 Kota Sungai Penuh continuing education to IKK Department and (3) to see the contribution of information for student interest SMKN 3 Sungai full when they continue they education to the Department of IKK FPP-UNP. This research was descriptive kuantitatif. The population in this study were the students of XII grade in SMK N 3 Kota Sungai Penuh Department of Culinary and Department of Clothing which amounted to 124 students with a sample of 55 students. The sample is taken by simple random sampling. Data collection used questionnaires arranged in Likert scale that has been tested for its validity and reliability. The study has analyzed by multiple regression analysis. The results showed that: 1) Information about IKK FPP-UNP was categorized as high as 56.36%. 2) The students interest to continue their education to IKK FPP-UNP was categorized as high as 43.63%. 3) contribution of information for student interest SMK N 3 Kota Sungai Penuh to continue they education to Department of IKK FPP-UNP amount to 41,5%, while rest was determined by other variable that not examined in this research.Keywords: Information, Interests, SMK N 3 Kota Sungai Penuh.
TINGKAT POPULARITAS DAN PROFITABILITAS MENU MELALUI METODE MENU ENGINEEERING DI RESTORAN PECEL LELE KHATIB PADANG Kumalasari, Diah Oktryanti; Waryono, Waryono; 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 aims to knows the level of popularity and profitability of the menu through the engineering menu method at Pecel Lele Restaurant Khatib Padang. This research is descriptive research with quantitative data. The sample in this research is sales data from January to May 2016 and processed using menu engineering worksheet. Data collection is had by interview, observation and documentation. The results of this study indicate that: (1) The menu that has the popularity of pecel lele, pecel ayam, soto betawi, fried rice, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, pear juice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea, and hot/cold tea. (2) Menu that has profitability of pecel lele, pecel ayam, chicken soy sauce, red chilli duck, ayam goreng cianjur, ayam rica-rica, green chili duck, apple juice, avocado juice, guava juice, orange juice, Soursop juice, dragon juice, pear juice, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, strawberry juice, tomato juice, and carrot juice. (3) The menu positions on the four box analysis of the star groups are pecel lele, pecel ayam, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, and pear juice. The menus included in the plowhorse group are soto betawi, fried rice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea and hot/cold tea. The menus included in the puzzle group are chicken soy sauce, red chilli duck, chicken fried cianjur, chicken rica-rica, green chili duck, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, cucumber juice, and strawberry juice. Menus included in the group of dogs are fried noodles, boiled noodles, fried rice noodles, fried kwetiau, tofu/tempe, ampela, hot ginseng coffee, cold ginseng coffee, hot milk tea, and cold egg teaKeywords: Popularity, Profitability, Menu Engineering
ANALISIS PROFITABILITAS PERUSAHAAN SEBELUM DAN SESUDAH CORPORATE REBRANDING (Studi Kasus Pada Kyriad Bumiminang Hotel Periode Juli – Desember 2015 dan Juli – Desember 2016) Mulia, Putri Rahma; 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

This research to analyze the profitability of Kyriad Bumiminang Hotel before and after corporate rebranding period July-December 2015 and July-December 2016 using five profitability ratios. This research is a descriptive research with comparative method. The data used in this research is secondary data. Technique of data collecting done by using method of documentation. The results of this research indicate that 1). Average PM Hotel Bumiminang before doing corporate rebranding 17.2% and after doing corporate rebranding 38.7%. There was an increase after a corporate rebranding of 21.5%. 2). Average ratio of OER Hotel Bumiminang before corporate rebranding 22.20% and after corporate rebranding 40.52%. There was an increase after the corporate rebranding of 18.32%. 3). Average ratio ROA Hotel Bumiminang before corporate rebranding 2.60% and after corporate rebranding 3.47%. There was an increase after the corporate rebranding of 0.87%. 4). Average ROE ratio of Hotel Bumiminang before corporate rebranding (18.60%) and after corporate rebranding of 16.72%. There was an increase after the corporate rebranding of 35.32%. 5) Average ratio GOPAR Hotel Bumiminang before corporate rebranding Rp. 100,346.8 and after corporate rebranding Rp.253.147,04. There was an increase after the corporate rebranding of Rp.152.800,7.Keywords: Analysis, Profitability, Corporate Rebranding.
PENGARUH SUBSITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS KUE PUTU AYU Kaputri, Yossy; Gusnita, Wiwik; 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 thelack utilization of banana flour used in diversity of food processing, while banana flour can be one alternative to replace some of wheat flour as main material from Putu Ayu. This study aims to analyze the effect of substitution treatment of banana flour by 25%, 50%, 75% and 100% on the quality of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by proposing the organoleptic test format. Analyze data using ANAVA, if FCcount> FTable then proceed with Duncan test. From the results of this study there is a significant influence of the use of banana powder on the quality of the cake with the use of pure banana as much as 50% mengahasilkan cake putu ayu with the best quality, including volume (soft), color (light brown), kerstur (soft) , and taste (Banana). Keyword: Banana Flour, Putu Ayu, Quality.
PENGARUH KUALITAS PELAYANAN KARYAWAN TERHADAP KEPUASAN KONSUMEN DI CFC BASKO GRAND MALL PADANG Fajri, Yaumil; Yuliana, Yuliana; 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 experience of researcher when visiting the CFC Basko Grand Mall Padang, that the consumers dissatisfaction with the quality of service of the employees in serving consumers. This reseach aims to see how much the influence of the variable of Quality Service (X) toward Consumer Satisfaction (Y) at the CFC Basko Grand Mall Padang. The sample in this research amounted to 100 people taken using the technique Purposive sampling technique. Data collection is done by questionnaire by using Likert scale that has been tested of the validity and reliability. The results indicate that: (1) Quality of Service is in the category of less agree (61%), (2) Consumer Satisfaction is in the less satisfied category (58%), (3) Result of simple linear regression hypothesis test obtained R Square equal to 0,309 , It means that service quality influence consumer satisfaction 30,9%, and 69,1% influenced by other factors likes: product quality, price, situation, and personal factor of consumer. Furthermore, the value obtained by regression coefficient of 0.322. This means that every increase of 1 unit of service quality will increase 0.322 units of customer satisfaction.

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