cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota padang,
Sumatera barat
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
 1   2   3   4   5 
Search results for , issue "Vol 15, No 2 (2017): Periode September 2017" : 140 Documents clear
PENGARUH SUBSTITUSI JANTUNG PISANG TERHADAP KUALITAS ABON DAGING SAPI Fiannisa, Resti; Faridah, Anni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (664.379 KB)

Abstract

This research was distributed by the utilization of banana heart is still not varied and prices of beef abon is expensive. This research aims to analyze the influence of substitution banana heart as much as 0%; 25%; 50% and 75% of the quality beef abon in terms of color, smell, taste and texture. This type of research is pure experiment using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there was significant influence of the quality beef abon that is brown color quality, taste banana heart quality and fibrous fiber quality but has no effect on the good smell quality, savory taste quality and crisp texture quality. It can be concluded that the best percentage is found on substitution banana heart as much as 75%.Keywords : Banana Heart, Beef Abon, Quality.
PENGARUH PEMANFAATAN PATI SANTAN KELAPA SEBAGAI MASKER RAMBUT (HAIR MASK) TERHADAP KELEMBABAN RAMBUT PASCA REBONDING Karlina, Yana; Rahmiati, Rahmiati; Astuti, Murni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.311 KB)

Abstract

This research uses quasi experimental quasi experimental method with design of Non Equivalent Control Group Design. The object of this study is dry hair due to rebonding. The population in this study is UNP students aged 18-25 years, have the same criteria. Sampling was taken by Purposive Sampling technique which was conducted by voolunteer (volunteer) with the number of samples of 9 people. The data collected from this research are primary data obtained directly from the sample. The collected research data was analyzed using descriptive analysis, and using Normality Test, Homogeneity Test, Variance Analysis Test (ANAVA) and DUNCAN Test. Based on the results of data, showed that in the control group (X0) without using coconut milk starch showed very dry conditions changed in dry conditions, and not yet in the Normal category or humid. In the experimental group 1 (X1) using coconut milk starch 1 times 2 days there were significant changes as well as in the experimental group 2 showing the results on hair moisture indicator. The hypothesis was accepted because < 0.050 and then continued with DUNCAN Test which showed significantly different groups.Keywords: Coconut milk Starch, Post Rebonding, Moisture Hair
KUALITAS PELAYANAN PRAMUSAJI DI CINNAMON POOLSIDE RESTAURANT HOTEL D`OXVILLE PADANG Juita, Mentari Danny; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.996 KB)

Abstract

The reseach aims to know the quality of waitres service in Cinnamon Poolside Restaurant Hotel D`oxville Padang review from 5 indicators of quality services which are: reliability, responsiveness, assurance, empathy, and tangibles. The research type is descriptive quantitative. The population of this research are all customers who had eat or drink in Cinnamon Poolside Restaurant Hotel D`oxville Padang with the number of the average guest as much as 621 people. The sampling in this study is purposive sampling as many as 86 people. The data collection are done by questionnaires using the scale of likert and has been tested the validity and reliability. This research result indicates that overall the quality of service in the Cinnamon Poolside Restaurant Hotel D`oxville Padang is good with 56,98% of the respondents declared as good and 34,88% of the respondents declared as enough.
PENGARUH MOTIVASI KERJA TERHADAPKINERJA KARYAWAN OPERASIONAL DI KYRIAD BUMIMINANG HOTEL PADANG Yetti, Silvia; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.581 KB)

Abstract

The purpose of research is to know and revealed how motivation work andemployee performanceAnd the influence of Work Motivation on EmployeePerformance of operational departement, This research is quantitative descriptiveresearch with causal associative method. Population in this research is allemployee of operational part Kyriad Bumiminang Hotel Padang, 40 samplingtechnique technique in this research using total population technique, Datacollection techniques with a structured questionnaire based on Likert scale thathas been tested for validity and reliability. Then used normality, homogenity andlinearity and Simple linear regression and coefficient of determination test, usedSPSS 16,00. The result of this research concludes that, (1) Employee motivation isin good category (67%) (2) Employee performance is in very good category(55%), (3) result of research indicate there is positive and significant influence19% Between work motivation variable to employee performance of operationalKeywords: work motivation and employee performance of operational
PENGARUH SUBSITUSI TEPUNG SAGU TERHADAP KUALITAS KULIT PIE Tobing, Lukman Muhammad; Yulastri, Asmar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (664.773 KB)

Abstract

This research was motivated by the utilization of sago flour which is used in diversification of food processing, while sago flour can be one alternative to replace some of flour as the main ingredient of pie skin. This study aims to analyze the influence of substitution of sago flour as much as 25%, 50% and 75% to the quality of pie skin in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. The data used were 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. The result of this research is significant influence from the use of sago flour to the quality of pie skin with the use of sago flour as much as 75% produce the best quality pie skin, including brownish yellow color, to the quality of sago aroma and for the taste of sago. Keywords: Substitution, Sago Flour, Skin pie, Quality.
STUDI STRATEGI PROMOSI USAHA SALON KECANTIKAN DI KOTA PADANG Cikyah, Cikyah; Rahmiati, Rahmiati; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to describe the promotion strategy of beauty salon business basedon promotion scope of advertising, personal selling, sales promotion, publicrelations, and word of mouth, At the beauty salon business in Padang city of WestSumatra. The research approach is Quantitative Descriptive. The population is allbusiness leaders from 20 beauty salons in Padang City, amounting to 20 peoples.Data were taken using Likert scale questionnaire, data analysis using techniquepercentage level achievement of respondent. The results showed that (1) Theaverage percentage of advertising indicators 60,75% with bad category. (2)Average percentage of personal selling indicator 69% with medium category. (3)The average percentage of sales promotion indicator is 68,37% is moderatecategory. (4) Indicators of public relations have an average score of 64,1% withbad category. (5) The percentage of mouth to mouth indicator is 79,71% withgood category. Based on the results of research, it is suggested that beauty salonbusiness to further improve in implementing sand implementing a promotionalstrategy consisting of 5 such indicators for business success can be achieved.Kata kunci: Strategi promosi, Usaha salon kecantikan
POTENSI ATRAKSI WISATA FUN TUBING DI KAWASAN OBJEK WISATA BENDUNG ANAI KORONG SAKAYAN NAGARI PASIELAWEH KABUPATEN PADANG PARIAMAN Tusadiah, Halimah; Waryono, Waryono; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.971 KB)

Abstract

This study aims to determine the potential of fun tubing attraction in the area of the tourist attractionweir Anai Korong Sakayan Nagari Pasielaweh district Padang Pariaman with an indicator of natural resources, location, culture, and entertainment seen from the scenery an water in natural resources, location and area of the location, washing and bathing in culture, experience and games from entertaiment. This research is a qualitative descriptive reseach with qualitative method. Data collection techigue is done by, interview method, observasi, documentation involving informant by using purposive sampling technique. the The results of the study note that potential of fun tubing attractions can be: 1) natural resources have the potensial of natural secenery is still natural example of hills and paddy fields. constraints that often experienced in fun tubing tourist attraction is the unstable water disharge. 2) The location of fun tubing tourist attraction area of anai Korong Sakayan Nagari Pasielaweh district Padang Pariaman. the location of this fun tubing tourist attractions in very strategis because it is close together to other tourist attraction. 3) cultural life of the local community still utilize the natural values that exist in the river such as rocks and sand but it also utilizes other natural resources that exist. 4) the excitement of playing water by following the flow of the flowing river and test adrenaline of the tourists who play fun tubing.keywords: potential, attractions, tours, tourist attraction, fun tubing
PENERAPAN STANDAR USAHA RUMAH MAKAN DIKAWASAN OBJEK WISATA PANTAI GANDORIAH PARIAMAN Febrianti, Riri; Waryono, Waryono; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.909 KB)

Abstract

The purpose of research is to know the standard business restaurant imp-lementation in the area of attractions Gandoriah Pariaman Beach.This research consists of two indicators are: product and service. This type of research is descriptive research using kualitatif data and kuantitatif data. Determination the research with the informant of purposive sampling is 7 restaurant owner.Data collection through interview, documentation and observation.Technic analysis data with reduction data, presentation data and conclusion.Based on the results of the study concluded that in general thestandard effort restaurant implementation about product in the form of spacious room of appropriate seating capacity, sufficient lighting and air circulation, food has been available, a clear sign is already applied. Food storage according hygiene sanitation applied 57,14%, restroom are clean and well maintained 14,28%, tables, chair and tableware according hygiene applied 57,14%, list menu accompanied price applied 57,14%. For service, serving meals are served by employees, payment is made by direct payment with respect to paying visitors and handling guest complaint by way of explaining to guest.Key Word: Implementation, Business Standar Restaurant1Prodi D4
PENGARUH SUBSTITUSI SUSU KEDELAI TERHADAP KUALITAS KUE LAPIS MALAYSIA Qisthi, Puti Mizani; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (854.03 KB)

Abstract

This research was motivated by the utilization of soy milk as much as 25%, 50% and 75% in the processing layer cake of malaysia. This type of research used the methode of random design complete with three repetitions. The data used were primary data sourced from 30 semi-trained panelists by proposed the organoleptic test format to see quality of the volume, shape, colour, aroma, texture and taste. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed there was significant influence to the quality of layer cake of malaysia that is on the quality of flavor soy milk. The quality of the volume expands, forms arectangle 8x1x6 cm, neatly shape, same shape, pink color, soft green color, soft yellow color, vanila aroma, soft texture and sweet taste wasn’t affect the quality of the layer cake of malaysia. The best present on the percentage of used of the soy milk 25%.Key word : Soy Milk, Layer Cake of Malaysia, Quality.
PENGARUH MORDAN AIR TAPAI KETAN HITAM DAN AIR TAPAI SINGKONG TERHADAP HASIL PENCELUPAN PADA BAHAN SUTERA MENGGUNAKAN EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana L) Hasanah, Uswatun; Adriani, Adriani; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (758.05 KB)

Abstract

This study aims to describe the name of the color (hue), the bright dark color (Value) and the color flatness of the silk dye results using mangosteen peel skin extract (Garcinia Mangostana l) with mordan water tapai black sticky and cassava tapai water. This type of research is an experimental research. The data used are primary data sourced from 15 panelists, then the collected data is processed and analyzed using ANOVA and Percentage. Immersion of silk material with mangosteen peel extract (Garcinia Mangostana l) without mordan produces Antique white color with bright value and flatness of flat color. Mordan Air Tapai Ketan Hitam is Pale Golden with value is quite bright and flat color of paa category is quite flat and mordan water tapai cassava is Almond off with equal value of light and flatness of color in flat category. The result of analysis of dark data of bright color (value) shows Fcount> Ftable = 3.320> 3. 22 It means there is significant influence to the dark of color (value) due to mordan influence. In the flatness of the color indicates Fcount> Ftable = 26.169> 3.885 This means that there is a significant effect on the color of the mordan effect.

Page 3 of 14 | Total Record : 140

 1   2   3   4   5 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 15, No 2 (2017): Periode September 2017 Vol 14, No 1 (2017): Periode Maret 2017 Vol 13, No 3 (2016): Priode September 2016 Vol 12, No 2 (2016): Priode Mei 2016 Vol 11, No 1 (2016): Priode Maret 2016 Vol 10, No 3 (2015): Priode September 2015 Vol 9, No 2 (2015): priode Juni 2015 Vol 8, No 1 (2015): Periode Maret 2015 Vol 7, No 3 (2014): Priode September 2014 Vol 6, No 2 (2014): Periode Juni 2014 Vol 5, No 1 (2014): Periode Maret 2014 Vol 4, No 3 (2013): Periode September 2013 Vol 3, No 2 (2013): Periode Juni 2013 Vol 2, No 1 (2013): periode maret 2013 Vol 1, No 1 (2012): September 2012 More Issue