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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 12 Documents
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Search results for , issue "Vol 3, No 2 (2013): Periode Juni 2013" : 12 Documents clear
Sikap Kreatif Siswa Kelas X Jurusan Tata Busana Pada Mata Pelajaran Menghias Busana Di Sekolah Menengah Kejuruan Negeri 6 Padang Wahyuni, Lisa; Ramainas, Ramainas; Adriani, Adriani
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is quantitative descriptive, which aims to describe the attitude of Creative Class X Subject Decorate Dress In dressmaking courses in Vocational School District 6, which includes the Padang curious, confident and independent, risk-taking, persevering and not easily bored. The population in this study were all students of class X subjects dressmaking SMK N 6 Padang, consisting of three classes totaling 88 people. This study uses total sampling technique that is the entire population sampled. The data collected in this study is primary data by means of questionnaires, the questionnaire contains questions relating to the creative attitude of students on subjects Decorate Dress linkert using scale models. Of the results showed that the attitude of the creative class X dressmaking courses on subjects Decorate Dress in SMK N 6 Padang is in the category of moderate (59.9%), with the indicators: 1. Curiosity is at the high category (63.4%), 2. Self-confidence and are in the category of moderate (57.4%), 3. Dare to take risks that are in the category of medium (57.0), 4. Persevering and not easily bored are at high category (61.9%). Keywords: Attitude Creative Students, Subjects Decorate Dress
PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood made​​bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet

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