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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
STRATEGI PENGEMBANGAN ATRAKSI WISATA BUDAYA DI KAWASAN SARIBU RUMAH GADANG KANAGARIAN KOTO BARU KABUPATEN SOLOK SELATAN Fajri, Muhammad; 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 starts from the observation that researcher did in theKawasan Saribu Rumah Gadang that the area is a center of culture that exists inSouth Solok Regency. But the researchers found a lack of awareness of preservingthe culture indicated by the surrounding communities. Problems that researchersfound is tourists do not recognize about the existence of tourist attractions in thearea, tourists visiting only for Selfie and a lot of the attitude shown by thecommunity as indifferent existence. The purpose of this study is to describe howthe development strategy of cultural tourism attractions in the Kawasan SaribuRumah Gadang Kanagarian Koto Baru South Solok Regency.Type of this research is a descriptive qualitative research. The populationin this research is a community was lived in the area either custom or communityleaders who have no status in the community. Sampling technique was PurposiveSampling by viewing of Something to See, Something to Buy, Something to Do.The number of samples in this study was 7 people. The technique of datacollection is done by direct communication through interviews, observation anddocumentation. Furthermore the data analyzed, reduced and drawn conclusions.The results of this research can be concluded among others: Internalfactors being the weakness of the Cultural Attractions in the Kawasan SaribuRumah Gadang: a)Lack of organized cultural event, such as the creation of the oldcustoms of the food to be a huge cost disadvantage at every event, b) lack ofregeneration of connector/successor customs evolved into one of the factors whichweaken us in expanding it. External factors that become a cultural touristattraction Opportunities in the Kawasan Saribu Rumah Gadang is: a) the existingart workshops in the area of Koto Baru can be one opportunity to enliven anypickles that are in the area, b) Roles and the Government can help in this customevent in funding. External factors become a threat in the area's CulturalAttractions Saribu Rumah Gadang is: a) not many adolescents who want to carryon and preserve the custom events that are in the Kawasan Saribu Rumah Gadang,b) generation special food maker also belongs a little in the Kawasan SaribuRumah Gadang.Keywords: Strategy, Tourist Attractions, Culture, Kawasan Saribu RumahGadang, Kanagarian Koto Baru, South Solok Regency
PERBEDAAN KUALITAS ROTI TAWAR DENGAN SUHU 30 °C DAN 50°C DALAM PELARUT RAGI KORAL Mardiah, Anisah; Elida, Elida; 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 is based on the absence of warm water temperature standard in coral yeast dissolution. The aim of this research is to analyze the difference of quality of fresh bread with temperature 30 ° C and 50 ° C in coral yeast solvent which include external quality (volume, shape, color) and internal quality (texture, flavor and taste). Types of pure experimental research (true experiment) with complete random design method and object of research that is fresh bread. Primary data types from 5 expert panelists by responding to organoleptic test format. Data were analyzed using different test (Ttest) to see the real difference between two treatments with a significant level of 0.50. The results of this study indicate that there is a significant influence on the quality of fresh bread include external quality (volume, neat shape, rectangular shape 8cm x10cm, skin color) and internal quality (texture of softness, elastic texture, pore smoothness texture, Pores, yeast scent, fragrant aroma, flavor) from both temperatures of 30 ° C (X1) and 50 ° C (X2), since Fcount> Ftable means ha accepted. The best results based on organoleptic test are X1 with temperature 30 ° C.Keywords: Bread Quality Differences, Temperature 30 ° C, and 50 ° C, Coral Corrg.
PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS BROWNIES BAKAR Oktavia, Yolanda; Elida, Elida; 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

The research aims to analyze the impact of substitution of the dahlia as many as15%, 30% and 45% on the quality of brownies fuel (volume, shape, color, aroma,texture and taste. This type of research experiments pure (true experiment) withthree times repeated. This type of data which is the primary source of the fivepeople who are panelists of experts with the organoleptic. Data were analyzedwith ANOVA, if F count > F table then continued with Duncan test. The resultsshowed that three was no significant effect of substitution of flour dahlia flowerbulb of the quality of brownies fuel (volume, shapes, colors, the smell ofchocolate, texture, sweet flavor and taste chocolate) because of F count < F table,means that Ho is accepted and there is a significant effect of substitution of flourdahlia flower bulb the brownies fuel quality (aroma of flour dahlia flower bulband flour dahlia flower bulb flavor) because of F count > F table, means Horejected. The best results based on test organoleptic is contained in X3 with floursubstitution dahlia flower bulb as much as 15%.Keywords: Effect, Flour Substitutes Dahlia Flower Bulb and Brownies Bakar
PENGELOLAAN FASILITAS DI OBJEK WISATA PANTAI TAMAN NIRWANA BUNGUS TELUK KABUNG DI KOTA PADANG Silitonga, Dahlia Rahmana; 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 aims to describe the management of facilities at the beach tourism object Nirwana Park. The type of research is descriptive qualitative research. The indicator in the research are primary facilities and supporting facilities wich are always from planning, organizing, actuating, and controlling. The research result shows that planning are still done by generally and not detail. Organizing fields are done by the owner of the tourist atraction. Actuating is done by influencing and giving direction in how the employee must do its task in order to create a positif impression for the tourism the attraction. Control is not well done yet, there are to basic standard in meacuring the acrevement of the goal that had been apointed. Keywords: Facilities Management, Tourist Attraction, Beach
PENGARUH DIRECT MARKETING TERHADAP KEPUTUSAN PEMBELIAN KAMAR DI HOTEL GRAND ROCKY BUKITTINGGI Junaidi, Novrial; 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 purpose of research is to see how big the influence of variable Direct Marketing (X) to Purchasing Decision at Grand Rocky Hotel Bukittinggi. The sample in this research were 97 people taken using the thechnique of sampling purposive sampling. The data collection was done with the questionnaire using scale likert that they are highly capable validity and reliability. This research result indicate that (1) the Direct Marketing in good category (78%), (2) the Purchasing Decision in good category (87%), (3) the Direct Marketing affect Purchasing Decision of 15,2% and 84,8% influenced by other factors. Then obtained regression coefficient value of 0,338 with a value of t 4,122 on sig. 0,000 < 0,05. This mean that each increase of 1 unit Direct Marketing will increase 0,338 unit of Customer DecisionKeywords: Direct Marketing, Purchasing Decision
STRATEGI PENGEMBANGAN SARANA OBJEK WISATA TELABANG SAKTI DI KABUPATEN SIJUNJUNG Ma’rufah, Utami; 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 aims to describe the internal factors and external factors of the facilities development on the tourism object at Telabang Sakti and also to determine the development strategy of tourism facilities at Telabang Sakti. This research consists of three indicators of tourism facilities, namely: basic facilities, complimentary facilities and supporting facilities for tourism. The type of research is descriptive with qualitative data. Informans in this study are namely: 2 people from Dinas Pariwisata Kabupaten Sijunjung, 3 from managers attraction Telabang Sakti and 3 tourist attraction of Telabang Sakti. The development strategy of the facilities in the tourist attraction of Telabang Sakti are to increase the cooporeration of the government with the managers, renovate the resort in the tourist attraction, create a swimming pool with freshwater for snorkeling, increase the knowledge of food and drink merchants, add children’s playground, hold sports event calendar, while to the community to learn it is suggested how to make handicrafts, set a standard selling price, and more vigorous in looking for sponsors.Keywodrs: Strategy, Development, Facilities, SWOT Analysis1D4
PENGARUH PENGGUNAAN LEMAK NABATI TERHADAP KUALITAS CHIFFON CAKE Nabilah, Nurli; Syarif, Wirnelis; Elida, Elida
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 see the effect of vegetable fats use of palm oil, corn oil, soybean oil and coconut oil to the quality of chiffon cake. The type of this research is experiment with complete randomized design method. The X variables are palm oil, corn oil, soybean oil and coconut oil, and Y variables are external quality (volume, shape and color), and internal quality (aroma, texture and taste) of chiffon cake. Source of data obtained directly from 15 panelists by filling the format of organoleptic test. Data analysis was done by Varian Analysis (ANAVA), if Fcount> Ftable then continued with Duncan test. The results showed that there was a real effect on the quality (shape and sweetness) while for the quality of volume, color, aroma, texture and taste of vegetable fat no significant effect.Keywords: Vegetable Fat, Quality Chiffon Cake
TINJAUAN TENTANG UPACARA PERNIKAHAN DAN TATA RIAS PENGANTIN SOLO PUTRI DI KOTA PADANG SUMATERA BARAT Eka Putri, Nela Aprilia; Hayatunnufus, Hayatunnufus; 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

This research is motivated by the many cultural diversity that exist in Indonesia, one of the wedding ceremony and bridal makeup of Java in Padang city of West Sumatra. The focus of this research is the wedding ceremony, makeup, the bun and the wedding dress of Solo Putri in Padang City. The purpose of the researchers conducted this study to know more clearly about the wedding ceremony and makeup of Solo Putri bride in the city of Padang, West Sumatra. This research uses qualitative research methods in order to dig deeper marriage ceremony and makeup of Solo Putri bride in Padang city of West Sumatra. The object of this research is the wedding ceremony and bridal makeup. The results of this study found that the traditional wedding ceremony Solo Princess is the same as that in Java, only in the city of Padang is not implemented throughout the series of wedding ceremonies.
PENGARUH KUALITAS PELAYANAN KARYAWAN TERHADAP KEPUASAN TAMU DI EDOTEL BUNDO KANDUNG SMK N 9 PADANG Lismarni, Lismarni; Chair, Ira Meirina; Kasmita, Kasmita
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 find the effect of employee service quality (X) on guest satisfaction(Y) in Edotel Bundo Kandung SMK N 9 Padang. This Research is classified as quantitative research. The population of this research are all quest that stayed at Edotel Bundo Kandung SMK N 9 Padang at period of 2013 until 2015. This research use non-probability sampling as the sampling method, it means that this sampling method will not give the same exact change for each population to be selected as research sample. This research used incidental sample. That means all population that met the researcher during data gathering process will be selected as the data source or sample. Total sample that used in this research are 100 samples. The data are collected by spreading research questionnaire items are constructed by using Likert scale and the validity and reliability of each questionnaire have been tasted. The result of this research shown that on employee service quality each good and fair category(48%), the level of quest satisfaction level are on good category (55%). This means that employee service quality have positive and signifiant effects on quest satisfaction in Edotel Bundo Kandung SMK N 9 PadangKeywords: employee service quality, quest satisfaction
PENGARUH LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL DAIMA PADANG Praci, Rusti Mawa; Yuliana, Yuliana; 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 aims to see the effect of the work environment towards employee performance at Hotel Daima Padang. This research is measured through 2 variables, those are: (1) Work Environment (2) Employee Performance . The type of research is a quantitative descriptive with a causal approach using a simple linear regression test. The population of this research is employees of Hotel Daima Padang which amounted to 68 people. The sampling technique is simple random sampling, and the sample in this research amounted to 43 people. Primary data collection technique is done by using questionnaire with likert scale that have been tested the validity and reliability, secondary data is the employee performance taken at Daima Hotel Padang. The result of the research shows that: (1) The overall work environment is in bad category (53%), physical work environment is in bad category with percentage 58%, non physical work environment is in bad category 51% (2) Performance Employees are in adequate categories (42%), (3) work environment affects employee performance of 27.0%.Keywords: Work Environment, Employee Performance

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