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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
STRATEGI PENGEMBANGAN PRODUK WISATA DI OBJEK WISATA ALAM AIR PANAS SEMURUP KABUPATEN KERINCI PROVINSI JAMBI Rezkia, Fadhillah; 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 aims to determine the strategy of the promotion of tourist destinations that have indicators in the form of bulk sales, 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 that can be done is in the form of: 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: development, strategy, tourism product
ANALISIS KUALITAS ES KRIM KOLANG-KALING Siska, Indah Amelia; Faridah, Anni; Syarif, Wirnelis
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 analyze the influence of the quality of the use of kolang-Kaling as much as 10%, 15%, 20% and 25% on quality ice cream in terms of color, aroma, taste and texture. This type of research is purely experiment (true experimental) using the method of complete random design of one factor, namely the use of kolang-kaling as much as three times the repetition. The type of the data being used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already acquired and then ditabulasikan in the form of tables and done the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there were significant effects on quality of ice cream kolang-kaling cream color quality in, quality aroma kolang-kaling, quality milk aroma, soft texture quality and quality of the sweet taste but has no effect on the quality of the texture mengkirstal. It can be concluded that the percentage of the best there is on the use of kolang-kaling as much as 25% of the quality of the colour, the aroma of texture and flavor.Keywords :Kolang-Kaling, Ice Cream, Quality.
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS KULIT PIE Vitaloka, Yola; Faridah, Anni; Syarif, Wirnelis
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 utilization of dregs of waste tofu in the processing of food is still small. Flour dregs know to have high protein nutritional value. This study aims to analyze the effect of soybean meal substitution of 20%, 40%, and 60% on the quality of shapes, color, aroma, texture and taste of pie skin. The best quality results on X2 (40%), best quality of color on X1 (20%), best scent quality at X2 (40%), best quality texture on X2 (40%) and best taste quality on X1 (20%). This study was a pure experiment with a complete randomized design method of three repetitions. The instrument used is a questionnaire which is then analyzed by organoleptic test. The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the result of research indicate that overall the best value is found in the substitution of dregs of tofu waste as much as 40% (X2).Keywords: Flour dregs tofu, Leather pie, Quality
PENGARUH KUALITAS MAKANAN PADA MENU BREAKFAST TERHADAP KEPUASAN TAMU DI RESTAURANT JAM BALERO HOTEL PUSAKO BUKITTINGGI Andika, Cica; 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

The purpose of this research is to see how big is the influence of food quality variable (X) to guest satisfaction variable (Y) at the jam balero restaurant Pusako Hotel Bukittinggi. The sample of this research were 96 persons using a purposive sampling techinuque. The data collection was done with the questionnaire using likert scale that they are highly capable validity and reliability. This research found that : (1) the food quality in the category good enough (67,70%), (2) Guest satisfaction is placed not satisfied category (60,41%) (3) The food quality influence guest satisfaction as much as 28.9 % and 72.1 % influenced by other factors, likes : price, aspects of marketing, product design, production process, customer feedback. Next t count 6,183 > t table (±1.66088) with a significant 0,05, later retrieved the value of 0,234 regression worth t count on sig 6,183 to sig. 0,000 < 0,05. It means every an increase of a unit of the food quality will increase 0,234 unit of guest satisfaction.
PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL GRAND ROCKY BUKITTINGGI Tanjung, Nora Cetisia; Waryono, Waryono; 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 study aims to determine the influence between work discipline on employee performance at Grand Rocky Hotel Bukittinggi. The type of this research is clausal assosiative. The sampling technique is using proportional random sampling. The sample of this research are amounted to 51 people. Data collection is using questionnaire. The primary’s data is work discipline and the secondary’s data is employee performance. Based on likert scale that has been tested of validity and reliability. The result of this research is concluded that in general about work discipline at Grand Rocky Hotel Bukittinggi is good at 47,06%. Employee performance at Grand Rocky Hotel Bukittinggi is also good at 50, 98%. The result is also indicate that signification between work discipline on employee performance at Grand Rocky Hotel Bukittinggi is 81,8%.Key Word: Discipline, Performance, Employee
PENGARUH PRODUK DAN HARGA SOUVENIR TERHADAP KEPUASAN WISATAWAN DI LAPAU PANJANG CIMPAGO KOTA PADANG Kurniawan, Teddy; Yuliana, Yuliana; Waryono, Waryono
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 Effects of Products and Prices Souvenirs Against Satisfaction Tourists in Lapau Panjang Cimpago Padang City. This type of research is a causal associative research. Population in the research is not known the exact number. Sampling technique is non probability sampling, using accidental sampling. Number of sample in this research amounted to 97 people. Data collection using a questionnaire based with the Likert scale that tested for validity and reliability. Based on the results of research using using multiple linear regression shows that the product and price influence the satisfaction of tourists as a dependent variable significantly with the value of R square of 0.344.Key Words : Product, Price. Satisfaction, Tourist, Souvenir1 Prodi
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIR Nur’asila, Nur’asila; 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

iPENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIRNur’asila1, Anni Faridah2, Rahmi Holinesti2Program Studi Pendidikan Kesejahteraan KeluargaFPP Universitas Negeri PadangEmail: nurasila911@gmail.comAbstrakPenelitian ini dilatar belakangi oleh pemanfaatan rumput laut coklat. Rumput laut coklat saat ini masih menjadi sampah disepanjang pinggir pantai Nirwana. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ekstrak rumput laut coklat sebanyak 5ml, 10ml,dan 15ml, terhadap kualitas nugget ayam ras dari segi bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini adalah eksperimen murni (true eksperimen) dengan metode acak rangkap. Jenis data yaitu data primer yang bersumber dari 30 orang panelis dengan mengisi format uji organoleptik terhadap sampel. Data dianalisis dengan Analisis Varian jika Fhitung > Ftabel dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa jumlah penggunaan ekstrak rumput laut coklat berpengaruh terhadap kualitas warna dalam kream kecoklatan dan warna luar kuning keemasan, aroma rumput laut coklat, dan tekstur kenyal. Skor pencapain tertinggi secara keseluruhan yaitu bentuk stik 3,74 (15 ml), bentuk (rapi) 3,53 (10 ml), bentuk (seragam) 3,62 (5 ml), warna dalam(kream kecoklatan) 3,71 (15 ml), warna luar(kuning keemasan) 3,59 (15 ml), aroma (harum) 3,82 (5 ml), tekstur (kenyal) 3,83 (15 ml), dan rasa (gurih) 3,88 (10 ml). Hasil kualitas nugget ekstrak rumput laut coklat terbaik adalah 15 ml.Kata Kunci : Ekstrak rumput laut coklat, Nugget ayam ras petelur afkir, Kualitas.AbstractThis research is based on the utilization of sargassum sp. Sargassum sp is still a waste a long the edge of Nirwana beach. This study aims to analyze the effect of substitution of sargassum sp extract as much as 5 ml, 10 ml, and 15 ml, to the quality of jelly candy in terms of shape, color, smell, texture and taste. This research type is true experiment with double random method. Types of data are primary data sourced from 30 panelists by filling the organoleptic test format to the sample. The data were analyzed by Variant Analysis if Fcount > Ftable and was continued by Duncan test. The results show that the amount of sargassum sp extract use affects the quality of the clear brown color, the smell of sargassum sp, and chewy texture. Overall, the highest scores are shape (rectangle) 3.74 (15ml), shape (tidy) 3,53 (10 ml), shape (match) 3.62 (5 ml), color (browned cream ) 3.71 (15 ml), color (yellow golden ) 3.59 (15 ml), smell 3,82 (5 ml), Texture (chewy) 3.83 (15 ml), and flavor (tasteful) 3.88 (10 ml). The best quality result of sargassum sp extract is 40%.Keywords: Sargassum sp, nugget chiken ras afkir, Quality.
¹Mahasiswa Penulis Skripsi Prodi Pendidikan Tata Rias dan Kecantikan untuk Wisuda Periode 109 September 2017 ²Pembimbing I, Dosen Jurusan Tata Rias dan Kecantikan Fakultas Pariwisata dan Perhotelan UNP 3 Pembimbing II, Dosen Jurusan Tata Rias dan Kecantikan Fakultas Pariwisata dan Perhotelan UNP 1 PENGARUH PENGGUNAAN MASKER BUAH SEMANGKA TERHADAP KULIT WAJAH KERING Prima, Nadia; 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

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Abstract

The aim of this research is to analyze the influence of White Skin Fruit Mask to overcome dry skin based on indicator of moisture and brightness of facial skin. This research is an experimental research with quai experimental method using 9 samples for 3 treatment groups, 3 people in control group (X1), 3 experimental groups (X2), 3 experimental groups (X3), used in this study are primary data, data analysis teachnique using Analysis of Variancw (ANOVA), before doing Hypothesis test firstly test Normality and Homogeneity tes, then test Anova. Results of variance analysis. Based on the results of the date, proving that dry facial skin care without the use of white skin care mask of the watermelon fruit in the control group did not show a better result change, for the 1x3 day experimental group there were significant change as well as the 1x7 day treatment group. Hypotesis test Normality and Anova. Results of variance analysis. Based on the result of the data, proving that dry facial skin care without the use of white skin mask of the watermelon fruit in the control group did not show a better result change, for the 1x3 day experimental group. Hypothesis accepted for 0.000<0.050 and then continued with DUNCAN Test which showed significantly different groups besed on the results of the study proved white skin mask Watermelon Fruit as Dry Skin Care Treatment Mask with the best usage frequency of 1x3 days.Keywords : Watermelon Mask, Dry Skin
1 ANALISIS PERMINTAAN DAN PENAWARAN MAKANAN KHAS SALA BULEK DI PANTAI GANDORIAH PARIAMAN Putri, Junita Sartika; Waryono, Waryono; 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 study aims to analyze the market equilibrium between demand and supply is affected by six factors such as: the price, price of substitute goods, consumer income, the number of buyer, the cost of production, and the number of producers on the market.These types of descriptive quantitative research with survey method, population in this study was the visitors who buy specialities Sala Bulek and all of the Sala Bulek traders on the Gandoriah Beach. The research sample amounted to 10 consumers and 10 traders. The type of data used is primary data obtained through observation, interviews, documentation and questionnaire. The sampling technique is non-probability sampling with purposive sampling types. Then test the classical assumption of normality test and heterokedastistas using an Eviews7 and SPSS 16 application. The analisys tools is the model of simultaneous equations two stage least squeres method (2SLS). Next, define the market equilibrium through mathematical approach and chart/curve. After that Break event point analysis.The study found there is a equilibrium market between demand and supply that is affected by price (P), price of substitute goods (Ps), consumer income (Y), the number of buyer (N), the cost of production (C), and the number of producers on the market (Tp). Simultaneous equation analysis results the market equilibrium occurs when the IDR. 400 equilibrium price, and quantity of 550 pieces. And than Break Event Point (BEP) analyze result optained BEP (unit) of 260 units and BEP (rupiah) of IDR.130.000.Keyword: Demand, Supply, Sala Bulek,Equilibrium Market.
PENGELOLAAN SAPTA PESONA DI OBJEK WISATA PANTAI ARTA INDAH KABUPATEN PADANG PARIAMAN Yulastra, Roni; 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 is aimed to describe the Management (planning, organizing, directing, and controlling) of Sapta Pesona in Tourism Arta Indah Beach Padang Pariaman District which includes: safety, orderliness, attractive, cleanliness, coolness, aminess, and memories. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview, observation, and documentation. This research, we use purposive sampling technique which involves informants, namely: two employees of Youth and Sports Department of Tourism of Padang Pariaman Regency consisting of Section Head of Tourism Facility Development and Infrastructure, and Volunteer Employee (Assistant Head of Section of Development of Facilities and Infrastructure of Tourism), three person employee of Arta Indah Beach Tourist Object, and two staff seller as well as the surrounding community at Arta Indah Beach Tourist Attraction. Data were analyzed by data reduction, data presentation, and conclusion. The results of this study found that: 1). Safety is poor because there are no special security officers available in the tourist area of Arta Indah Beach. 2) The employee are quite capable in maintaining order, but there is no special vehicle parking area in the tourist object. 3) The lack of facilities and infrastructure and the lack of cleanliness of the tourist object makes the less attractive tourist object. 4) Tourist attractions Arta Indah Beach is less clean because of the amount of garbage that is scattered, and lack of existing hygiene support facilities, such as the absence of rubish bin. 5) Attraction Arta Indah Beach is quite cool, but facilities and infrastructure of coolness is less complete because of the absence of parks, gazebos for tourists. 6) The employee are quite kind and friendly towards tourists. 7) Currently there is no provision of specific souvenirs, and on the activities of a particular event in a tourist attraction, beach party events routinely conducted every year.Keywords: Management, Enchantment, Tourism Object

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