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
 4   5   6   7   8 
Search results for , issue "Vol 15, No 2 (2017): Periode September 2017" : 140 Documents clear
PENGARUH KADAR GULA TERHADAP KUALITAS SELAI DAUN BINAHONG Anggraini, Rinella; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1099.132 KB)

Abstract

This research wasconstituted by utilization of the leaves of binahong in food processing is still lacking. Leaves binahong have good properties for the body. The research purpose to analyze effect of sugar content as much as 62,5%, 75% and 87,5 to the quality of jam in terms of color, aroma, texture and taste. The type of this study was pure experiments (true experiment), using a completely randomized single-factor design method. Data in used areprimer data obtained from 30 semi-trained panelists who provide answers from the questionnaire (organoleptic test format). The obtained data has been tabulated and variant analysis (ANAVA) is performed. If different proceed with Duncan test. The results showed that there was an effect of 87,5% sugar treatment for the color of dark green color, the aroma was quite fragrant cinnamon and quite typical of binahong leaf, the texture is quite smooth and quite easy to be applied and the quality of sweet taste and quite typical of binahong leaf.Keywords: Sugar Level, Binahong Leaves, Jam, Quality.
PENGARUH KOREKSI BENTUK MATA SIPIT PADA RIAS PENGANTIN BARAT Mandalika, Mandalika; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.956 KB)

Abstract

The shape of narrow eyes generally makes the owner feel unconfident about the shape of her eyes. To make eye shape look proportional then needed some correction of eye shape using eyeliner, scotch tape, and false eyelashes to form eye to look proportional and make the bride more confident and to make the makeup look good at the day. This research aims to analyze the influence of correction the shape of narrow eyes on bridal makeup to predefined university students assessed in terms of, eye size, eyelid crease, and eyelash shape.This research uses quasi experimental method with design (non Equivalent Control Group Design) The object of this study is the shape of narrow eyes. The population in this study is the student of Padang State University aged 18-22 years, have the same criteria, the sampling taken through Purposive Samplingg technique conducted in voolunteer with sampels of 3 people. The data collected from this research in the form of primary data obtained directly from the sample of research data collected were analyzed using descriptive analysis, the test of analysis requirements using Normality Test and Homogeneity Test, Test Analysis of Variance (ANAVA) and Duncan Test.Based on the results of the data, proving the correction of the form of narrow eyes on the bridal makeup without using eyeliner, scotch tape, and false eyelashes in the control group did not show a better result change for experimental group using eyeliner and scotch tape. Using eyeliner, scotch tape, and false eyelashes showed significant results on eye size, eyelid folds, and eyelashes. Differences in the effect of spiky eye correction on bridal makeup between leagues treated group showed significant result with α 0,000, because 0,000 < 0,050 then the hypothesis is accepted and then proceed with Duncan test showing significantly different group. Suggested of using eyeliner, scotch tape, and false eyelashes in the correction of the shape of narrow eyes to make the makeup more perfect.Keyword : The Shape of Narrow Eyes, Bridal Makeup3
PENGARUH HARGA DAN KUALITAS PELAYANAN KARYAWAN FRONT OFFICE DEPARTMENT TERHADAP KEPUASAN PELANGGAN MENGINAP DI HOTEL PUSAKO BUKITTINGGI Sintia, Nelvi; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (785.497 KB)

Abstract

The purpose of this study is to analyze the influence of price and qualityof front office employees service to customer satisfaction os staying at Hotelpusako Bukittinggi. This research is correlation. The population in this study isamount 1025. Selection of informants using purposive sampling technique asmany as 92 people. Data collection using questionnaires based on Likert Scalethat has been tested for its validity and reliability. Based on research result ofroom price in Hotel Pusako Bukittinggi classified as less good (53%), quality offront office employees service at Hotel Pusako Bukittinggi classified as less good(53%), Customer satisfaction staying at Hotel Pusako is classified as less good(64%). The results showed that there is a positive and significant influencebetween the price and quality of front office employees service to the satisfactionof customers staying at Pusako Bukittinggi with an influential contribution of27,7%.Keywords: Price, Service Quality and customer Satisfaction.
PENGARUH SARANA WISATA TERHADAP KEPUASAN PENGUNJUNG DI OBJEK WISATA NGALAU INDAH KOTA PAYAKMBUH Juniva, Silzia; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.616 KB)

Abstract

The purpose of this research is to determine the influence of tourism facilities towards visitors satisfaction at tourism object Ngalau Indah Payakumbuh. The type of research is associative causal. With the a purposive sampling as much 97 people. Data collection using question based on likert scale that has been tested for its validity and reliability. The result of this research were: (1) Tourism facility located on a enough (63.9%), (2) Visitor satisfaction is in the category less satisfied (86.6%), (3) the result for simple linear regression are on the 0.039 <0.05, then the variable of tourism facilities have a significant effect on the visitors satisfaction. Research show the R Square of 0.044. Which means that tourist facilities affected visitor satisfaction of 4.41%. While 95,59% were affected by other factors.Keywords: Tourist Facilities and Visitor Satisfaction
PENGARUH SUBTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS PUTU AYU Wahyuni, Mega; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1375.789 KB)

Abstract

Utilization of red dragon fruit extract in food processed is still small. Dragon fruit skin has high nutritional value. The purpose of this research is to analyze the effect of substitution of red dragon fruit extract as much as 35%, 50% and 65% to the quality of putu ayu which include volume, shape, color, aroma, texture and taste. This type of research is purely experimental using a completely randomized design method. Types of data used are primary data sourced from 30 semi-trained panelists who provide answers to the questionnaire (organoleptic test format). The data that have been obtained then tabulated in the form of tables and conducted analysis of variants (ANAVA). If there is a significant different Duncan test is done. The results showed there is a real effect on the color quality. While the quality of volume, rectangular jagged shapes in the middle, a neat shape, same shape, aroma, smooth texture and soft and sweet and savory taste there is no significant effect difference. It can be concluded that the best percentage is in substitution of red dragon fruit skin extract as much as 65%.Key word : red dragon fruit extract, Putu Ayu, Quality
PEMANFAATAN TEPUNG KENTANG SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BEKAS JERAWAT Fransisca, Devi Dwi; Hayatunnufus, Hayatunnufus; Rosalina, Linda
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 (532.498 KB)

Abstract

This is a quasi experiment method with non equivalent control group design. Theobject of this research is skin-face with acne’s marks of State University of Padang within 17-25 years old, with the same criteria. The sample was taken by purposive sampling teaching with volunteers . The data were analyzed by descriptive and ANAVA . the result showed that skin face treatment 1x3 days with pop\tato mask significant change. For better than 1x7 days. With skin indicaturs, skin brightness and acne’s mask. with significant result 0,000< 0,050 that the hypothesis is receired. According by the hypothesis is received. According by the DUNCAN test, showed more efficient and effective.Keywords :Potato Flour Mask, Skin Face With Acne’s Marks
ANALISIS KUALITAS PELAYANAN ROOM ATTENDANT DI ROCKY PLAZA HOTEL PADANG Fitry, Herma; Chair, Ira Meirina; 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 (425.549 KB)

Abstract

The purpose of this research is to determine the quality of room attendantservice at Rocky Plaza Hotel in terms of 5 indicators of service quality, namely:reliability, responsiveness, assurance, empathy and tangibles . The method whichwas used in this research was descriptive quantitative. The population of thisstudy was guests staying at the Rocky Plaza Hotel Padang, with an averagenumber of guests as many as 5001 people. Sampling technique in this research ispurposive sampling counted 98 guests. The data were collected through aquestionnaire using likert scale which validity and reliability have been tested.The result of the research demonstrates that overall service quality at Hotel RockyPlaza Padang was classified as a good category with the visitor percentageof 54%.While for each indicator are: 1) tangibles as much as 54% of respondents statedgood, 2) empathy as much as 59% respondent stated enough, 3) reliability 48% ofrespondents stated enough, 4) Responsiveness as many as 49% of respondentsstated enough, 5) assurance as much as 50% of respondents stated good.
STRATEGI PENGEMBANGAN SARANA DI OBJEK WISATA CANDI MUARAJAMBI Restianti, Risa; Yuliana, Yuliana; 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 (83.701 KB)

Abstract

The purpose of this research is to determine facility development strategythat has indicators main tourism facility, supplementing tourism facility, andsupporting tourism facility that are viewed from internal factors form strengthsand weaknesses and external factors form opportunities and threats. This researchis a descriptive research with qualitative data. Data collection technique is done byinterview, observation, and documentation which involves informant by usingpurposive sampling technique and snow-ball sampling technique. Facilitydevelopment strategy that can be: a) Developing main tourism superstructure suchas utilizing civilian house for homestay accommodation and restaurants. b)Provide public transportation that has a special route to the tourist attraction area.c) Developing traditional food products. d) Utilizing and developing potentialland for supplementing tourist superstructure such as recreational facilities such asancient canal as a means of water tourism like game boats and fishing ponds. e)Developing handicraft product through souvenir shop in tourist area.Keywords: Strategy, development, facility
PENGARUH SUBSTITUSI KULIT SEMANGKA TERHADAP KUALITAS ES KRIM Pertiwi, Rahmi; 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 (76.713 KB)

Abstract

The background of this study was the lack of utilization of watermelon peel onvariation of foods because it was considered not beneficial, so it became unuseblewaste, whereas watermelon peel has nutritional content and was a potential source ofpectin that can prevent ice cream quickly melted. The purpose of this research was toanalyzed substitution effect of watermelon peel as much as 10%, 15% and 20% tothe quality of color, aroma, texture and taste of ice cream. This type of research waspurely experimental with a completely randomized design method. The data usedwere primary data sourced from 30 semi-trained panelists by proposed theorganoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable thencontinued with Duncan test. The result of the research showed that there was asignificant influence of watermelon peel substitution on ice cream quality as much as20% produced the best quality, covering aroma (watermelon peel), texture (smooth),texture (not crystalized) and texture (not easy to melted).Keywords: Watermelon peel, Ice Cream, Quality
PENGEMBANGAN MODUL TEKNIK JUMPUTAN MATA KULIAH ANALISIS TEKSTIL PADA PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Oktaviani, Vina; 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 (416.058 KB)

Abstract

The purpose of the research as an effort to solve the college students problem in Textile Analysis lectures at Pinching Tecnique.Thereare the difficulties in making pattern/motif and coloring process of pinching fubric. This purpose head for resulting media in valid and practical. This research was known as Research & Development (R&D). 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 Textile Analysis leature subject. The validity test given to 3 validator, practicallity test given to 10 college students, big group practicallity test given to 30 college students and given to 1 advisor of Textile Analysis lectures subject. Based validity test the researcher got score 4,56 which categorized as valid. The result of practicallity test from small group was got score 78,50% which categorized as practical, big group test was got score 80,04% which categorized as very practical and test from advisor of lectures subject was got score 83,33% which categorized as very practical. So this module is proper to use as learning media.Keyword: Module, Pinching Tecnique, Valid and Practical.

Page 6 of 14 | Total Record : 140

 4   5   6   7   8 

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