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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
PENGARUH SUBSTITUSI SARI DAUN SIRSAK TERHADAP KUALITAS ES KRIM Putri, Suki Ayu; 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 number of people who do not know and do not like soursop leaf juice. Though the nutrients contained in it is very good for the body. This study aims to analyze the effect of soursop leaf substitution of 0%, 25%, 50%, 75% on ice cream quality (color, aroma, texture, and taste). The types of studies conducted by the method of pure experimentation RAL. Variables used are variable X (soursop leaf substitution) and Variable Y (ice cream quality). The data used was obtained directly from a 30 person semi trained panelists. The data analysis technique is ANAVA, if different real continued with test Duncan. The results showed that was an influence of soursop leaf substitution on green color quality, aroma of milk, sweet taste and hedonic aroma of milk, soft texture and sweet taste of ice cream. The quality of soft texture and color hedonic there is no real effect. Best quality ice cream using soursop leaves as much as 25% (X1).Keywords: Ice Cream, Soursop, and Quality
PENGARUH KEPEMIMPINAN MANAJER TERHADAP KEPUASAN KERJA KARYAWAN DI NEW D’DHAVE HOTEL PADANG Rizqi, Afdhal; 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

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Abstract

This research started from the results of pre-research observations ofemployees of New d'Dhave Hotel Padang who complained about their leaders. Thisstudy aims to analyze the Effect of Manager Leadership on Job SatisfactionEmployees at New d'Dhave Hotel Padang. The type of this research is descriptivequantitative with causal assosiative method. The number of samples in this studyamounted to 30 people taken using the technique of saturated sampling. Datacollection technique is done by questionnaire by using Likert scale that has beentested the validity and reliability. Based on the research that has been done thenobtained the results of simple linear regression hypothesis test obtained a constantvalue (a) of 71,831, this figure has meaning if there is no managerial leadership (X)then the value of consistent job satisfaction (Y) is 71.831. Then obtained the value ofregression coefficient (b) of -0.420, this figure means that every increase of 1 unit ofmanagerial leadership (X), then job satisfaction (Y) will decrease by -0.420. thenobtained R square equal to 0,137, namely an effect of 13,7%.
UPAYA MENJAGA SANITASI PERALATAN MAKAN DAN MINUM DI KAFE DAMIL DENIA UNIVERSITAS NEGERI PADANG Romana, Nicolaus Victor; Silfeni, Silfeni; Pramudia, Heru
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 know an effort to maintain sanitation equipment to eat and drink in the Café Damil Denia Universitas Negeri Padang of the which consist of the early stages of the laundering, laundering, flushing, eradication of germs, drying, and storage equipment to eat and drink. This type of research it’s a sort of descriptive set of qualitative. The data collection is done using the method of interviews, observations, and documentation involving informants, namely management, and employee Café Damil Denia. The analysis of data in this study include the reduction of data, and the conclusion. The result of this research is (1)The eating utensils and drinking just one container. (2) Of eating utrnsils and drinking did not immediateky be appointed to the wash. (3) A cup and plate that have not been washed in clean. (4) The drink is ready to be washed and still wet laid down in the visitors. (5) Of eating utensils and drinking will be used still a stain. (6) The cleanliness of weapon to eat and drink not awake.Keyword: Sanitation of eating utensils, Cafe
PENGARUH ADVERTISING TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN DI RESTORAN Hasan, Siti Fatimah; Chair, Ira Meirina; 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

The purpose of research is to determine the influence of advertising on purchasing decisions with Taman Sari restaurant. This research consists of 2 variables: purchasing decisions and advertising with indicator: print media, broadcast media, and media support. Types of causal research is associative. The population in this research totalled 724 people. The technique of sampling was probability sampling, purposive sampling by using. The number of samples amounted to 88 peoples. Data collection using the Likert scale is based on the now proven validity and reliability. Based on the results of the study showed that significantly influence the purchasing decisions of consumers advertising the results linear regression hypothesis test retrieved Fhitung 7,840 with sig. 0.006. So the variable variable affect the advertising purchase decisions. Furthermore with the R square of 0.084, meaning that the influence of the variable X against Y is a variable of 8.4%, while 91.6% were influenced by other factors. Keywords: advertising, making decision, restaurant
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KERUPUK SALA LAUAK Melly, Melly; 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 study is based on the lack of saltwater consumption in innovating food, whereas many salted fish have nutritional content including protein, energy, and calcium. This study aims to analyze the effect of processing techniques on color quality, aroma, taste, and texture on cracker Sala Lauak. This research is experiment using quantitative approach, object in this research is cracker Sala Lauak by using different processing technique. Technique of collecting data using questionnaires and then crackers sala side dish on top of 30 panelists then in analysis using Duncan test. The result of this research is the influence of the dough which is directly fried, dried oven then fried and dried with the sun then fried to the form of Sala Lauak cracker produced, has the effect of dough which is directly fried, oven dried and then dried with the sun then fried on the color of cracker Sala Lauak which is produced, there is the influence of dough that is directly fried, oven dried and then fried and dried with the sun and then fried to the aroma of Sala Lauak crackers produced, there is the influence of the dough directly fried, oven dried and then dried with the sun then fried to taste crackers Sala Lauak which resulted there is the influence of dough that directly fried, oven dried and then fried and dried with the sun and then fried to the texture of crackers Sala Lauak produced.
TINJAUAN TATA RIAS PENGANTINDI KECAMATAN KOTO TANGAH PADANG SUMATERA BARAT Yosa, Efrimai; 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

This research was done from there have been many changes both in makeup and fashion that used bride in procession of marriage at Koto Tangah Padang. Where the bride's clothes that used to be red can be replaced with various colors. For kodek / lambak / sarong do not use songket anymore but velvet fabric which is adjusted to the color of the wedding dress and then in add the tail of the long cloth resembles the selayar at the Western wedding. This research was conducted with the aim to describe bridal makeup in District Koto Tangah Padang, West Sumatra. The method used is descriptive method with qualitative approach. Data collection in this research is done by using interview technique, observation, documentation recording, and photo. The results showed the results as follows: 1) The results of bridal makeup in Kecamatan Koto Tangah Padang is no different from Minangkabau bride makeup in general. 2) The form of clothing used by the bride in Koto Tangah Padang is not different from Minangkabau wedding dress in general. 3) The difference of fashion and bridal accessories in the past (before 2000) and currently lies from the modifications made by the wedding and customer wishes.Keywords: bridal makeup, wedding dress, bridal accessories
PENGARUH KOMPENSASI TERHADAP KEPUASAN KERJA KARYAWAN DI HOTEL GRAND ROCKY BUKITTINGGI Rahman, Hidayatur; Chair, Ira Meirina; 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

The purpose of research is to determine the effects of compensation on employee job satisfaction at Grand Rocky Hotel Bukittinggi. The research is associative causal research With a population of all employee Grand Rocky Hotel Bukittinggi with status permanent and contract , amounting to 112 employees. The selection of the study sample using nonprobability with sample of 87 employee are taken purposive sampling. Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The study concluded that the overall compensation belong to the category of a very good with the percentage 55,17% and job satisfaction too belong to the category of a very good with the percentage 64,36%. These results indicate a positive and significant influence between compensation and employee job satisfaction at Grand Rocky hotel Bukittinggi where the value of 21.970 t> t table 1.662. Thus Ha stating there is influence between compensation and job satisfaction can be received with great influence of 85%, while 15% were job satisfaction is influenced by other factors.Key words: compensation and job satisfaction.
PENGARUH BAURAN PEMASARAN TERHADAP KEPUTUSAN PEMBELIAN SONGKET DI NAGARI PANDAI SIKEK KEC. X KOTO, KAB. TANAH DATAR Hidayat, Riski; Silfeni, Silfeni; 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 aims to know the influence of marketing mix toward purchasing decision at Nagari Pandai Sikek Kec.X Koto Kab. Tanah Datar. This research of two varibles i.e marketing mix and purchasing decision. Type of this research is quantitative descriptive with causal assosiatif method. The population in this research using the formula widiyanto (2008: 34) to population numbers unknown so obtained samples as many as 96 people. The technique of sampling with purposive sample. Analysis technique with a simple regression test. Based on the research that has been done then the obtained results : (1) the marketing mix is a good category (57.29%), (2) purchasing decisions are on either category (72.92%), (3)hypothesis test result of simple linear regression obtained f countdown with sig. 0,000 < 0,05, then the marketing mix variables can explain the purchasing decision significantlywith the R Square of 0,297 that is where there is the influence of marketing mix towards purchasing decision of 29% and 71 % more influenced by other factorsKeyword: marketing mix, purchasing decisions
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS PERMEN JELI Zuhri, Rezmia; 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 was based on the utilization of sargassum sp. Sargassumsp is still a wastealong the edge of Nirwana beach. This study aimed to analyze the effect of substitution ofsargassumsp extract as much as 20%, 30%, and 40% to the quality of jellycandy in terms ofshape, color, smell, texture and taste. This research type was true experiment with doublerandom method. Types of data were primary data sourced from 30 panelists by filling theorganoleptic test format to the sample. The data were analyzed by Variant Analysis ifFcount>Ftableandwas continued by Duncan test. The results showedthat the amount ofbrown seaweed extract use affected the quality of the clear brown color, the smell of brownseaweed, and chewy texture. Overall,the highest scores were shape (rectangle) 3.62 (30%),shape (tidy) 3,59 (40%), shape (match) 3.64 (30% and 40%), color (brownish nodes ) 3.78(40%), color (white) 3.12 (20%, 30% and 40%), smell (sugar) 3,50 (20%), smell (brownseaweed) 1,81 (40 %), Texture (chewy) 3.58 (40%), and flavor (sweet) 3.31 (20%). The bestquality result of brown seaweed extract was 40%.Keywords: Sargassumsp, Jelly Candy, Quality.
STUDI TENTANG SUNTING BUNGO SANGGUL DI KENAGARIAN KOTO BARU KECAMATAN KUBUNG KABUPATEN SOLOK Hasriawati, Leli; 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

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Abstract

The problem in this research is the most dominant thing happened in Koto Baru Society especially the younger generation is less understanding the meaning contained in edit because there is no special invention book or complete documentation about edit in this Koto Baru Kenagarian. This study aims to describe bungo bun in Kenagarian Koto Baru Kubung District Solok District which includes the design (Motif, Shape / Model) and the meaning contained. This type of research is descriptive qualitative which express, study and interpret the data as it is. Data processed verupa words. Type of data in the form of primary data and secondary data. Data collection techniques using three techniques of observation techniques, interviews and documentation, while the instrument is the research itself. Data analysis in qualitative research is conducted before entering the field, field and after completion of the field, to test the validity of data. The result of this research is obtained motif that used is flower motif of cempaka, jasmine, rose, amethyst, butterfly motif, swallow, elderly bird, and ornament of root vine. Bungo bun shape resembles a triangle on the front, whereas if edit in lentang will have two forms that is on the back of a trapezoidal shape and the front remains triangular. The meaning of the philosophy contained in the bun flowers is a decoration for the head by women while performing the wedding. The back of a trapezoidal-shaped edit symbolizes the chaos.Keywords: Senting bun, Head cover, Koto Baru

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