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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 36 Documents
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Search results for , issue "Vol 4, No 3 (2013): Periode September 2013" : 36 Documents clear
ANALISA KUALITAS PERMEN JELI KULIT PISANG MASAK SEHARI (MUSA PARADISIACA LINN) Safitri, Ria Safitri; Yusuf, Liswarti; Faridah, Anni
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This aimstoanalyze theratio ofbanana peelextractandsugar40%: 60%, 50%: 50%, 60%: 40% on the quality ofthe color, texture, flavorandtaste ofjellycandy. Thisis thekind of researchexperimentusingacompletely randomized designwith 1factor which is theratio ofbanana peelextractandsugar(40%: 60%, 50%: 50%, 60%: 40%) with 3 time rapeat, that did in the Tata Boga Jurusan KKFTUNP workshopin July2013.The hypothesis show that there is an affect of the used ofbanana peelextractandsugar40%: 60%, 50%: 50%, 60%: 40%to the quality ofjellycandy. On the ratio of banana peel extractandsugar40%: 60% have a significant influenceon the quality ofthe colorbrown, lesschewytexture, is not flavor bananaandtasteverysweet. On the ratiobanana peel extractandsugarratio50%: 50% have a significant influenceonall indicators. And the ratiobanana peel extractandsugar60%, 40% had a significant influenceon the quality ofthe color, texture, andvery flavorfulbananatasteless sweet. Keywords: jellycandy, leather, pisang masak sehari.
HUBUNGAN KREATIVITAS MAHASISWA DENGAN HASIL BELAJAR PRAKTEK PADA MATA KULIAH PERAWATAN DAN PENATAAN RAMBUT PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN JURUSAN KESEJAHTERAAN KELUARGA FT UNP Mentari, Mega; Rostamailis, Rostamailis; Rahmiati, Rahmiati
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to reveal students' creative relationship with the learning outcomes at the course practice care and hair styling. This research is descriptive quantitative research that describes what the subject under study in order to obtain answers to questions of the problems studied. The population in this study were students of Make up and Beauty Family Welfare Department FT UNP listed in semester from January to June 2013, which amounted to 25 people, because the population is less than 100 then the entire population in this study the research sample. The data of this study consisted of primary data in the form of questionnaires and secondary data from a pure value students daily practice in the course of care and hair styling semesters from January to June 2013. Results of data analysis showed that the average score of respondents overall achievement of the variable creativity of 65.3% with a low category, the results of student learning practices with the highest level of achievement by 76% of respondents to a value between 71-80. Ha accepted hypothesis which states that there is a positive and significant relationship between student creativity with the practice of student learning outcomes at the course and treatment of hair styling with a correlation of 0.459 with the interpretation being while Ho is rejected. From the results of the study can be recommended for all elements related to the care and grooming of learning to improve student learning through the creative use of learning resources and effort learning strategies that lead to increased creativity in learning more.Kata Kunci : Memiliki rasa ingin tahu yang luas, percaya diri, bebas dalam berekspresi, dan dapat bekerja sendiri.
PERBEDAAN TEKNIK MORDANTING TERHADAP HASIL PENCELUPAN PEWARNA ALAM EKSTRAK URANG ARING (ECLIPTA ALBA (L) HASSK) DENGAN MORDAN TAWAS PADA BAHAN SUTERA Fitriani, Fitriani; Ramainas, Ramainas; Adriani, Adriani
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purposeof this studyistorevealthe differencemordantingtechniquetocolor/Hue, darkbrightcolor/Value, andflatnessresulting coloronsilkdyeingextractsurangusingaring(Ecipta alba(L) Hassk). This type of researchis anexperimental study. VariableXisurangextractaring(Ecipta alba(L) Hassk) are dyedwithsilk material. VariableX1is anaturaldyedyeingextractsurangaring(Ecipta alba(L) Hassk) on thepremisesof silk materialispre-mordant alummordanting, theMeta-Mordanting X2, andX3arethe post-mordanting. As well asdifferences inoutcomevariableYdyes thatinclude: Ydifferences incolor/Huedyeingresults, Y2darkbrightcolordifference(Value), andY3is theflatness ofthe colordifference. Data usedin this studyisprimary data. Sources of datain this study were15respondents. Engineeringanalysis of dataprocessedandarrangedin the form ofa table, and thenanalyzed byanalysis of variance(ANOVA) one-way. Processedusing SPSS(StatisticalProductand Service, Solution) 16.0.Dariversion ofthe analysis of dataonthe value ofthe colordifference(Valueandflatnesscolor) producedfromsilkdyeingusingnatural dyesextracturangaringlight darkvalues ​​obtainedFhitung=9,556, andtothe flatness ofthe colorobtainedFcount=3.588. AndFfordarkcolortable(Value) colorandflatnesshypothesis testvalue0.514F value>FtableHoditerima, there are differences inthe results ofdyeingdarkbrightcolor(Value) due tothe effect of differentconcentrations ofaluminpre-mordanting, meta-mordanting, post-mordanting onsilkusingextractsurangaring. ForflatnessandcolorHois accepted,there are differences inthe results offlatnessdyeingcolordifferencesdue to the influenceof pre-concentration of alummordanting, meta-mordanting andpost-mordanting onsilkusingextractsurangaring.   Kata kunci: Perbedaan teknik mordanting, hasil pencelupan bahan sutera ekstrak urang aring, mordan tawas
KESULITAN BELAJAR SISWA PADA PROSES PEMBUATAN BUSANA KERJA WANITA KELAS XI JURUSAN TATA BUSANA SMK NEGERI 6 PADANG Adriani, Willi; Zahri, Wildati; Yasnidawati, Yasnidawati
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The problems in this research is the students can’t make the dress design well, the less precise in measuring, the students can’t understand the good pattern form, the students  not careful enough in cutting or scissoring the material, and the students not good enough in sewing. The aim of this research is to describe the student learning difficulties in making women working dress which includes designing the dress, making the pattern, and sewing technique.The kind of this research is quantitative descriptive. The population is all XI grade students fashion department of SMK 6 Padang which are 28 persons. The sample is all population. The data processed by using percentage technique.The result shows that there are 46% students have the middle difficulties in designing, 36% students have the middle difficulties in making pattern, 43% students have the the middle difficulties in sewing, generally, 50% students the middle learning difficulties. Hoped the student can increase their learning system in making ladies working clothes so they can the good achiement Kata Kunci : kesulitan belajar, proses pembuatan, busana kerja wanita
HAMBATAN – HAMBATAN BELAJAR SISWA KELAS X PADA KOMPETENSI MEMBUAT POLA ( PATTERN MAKING ) TEKNIK KONTRUKSI JURUSAN TATA BUSANA DI SMK NEGERI 8 PADANG Devita, Nova; Zahri, Wildati; Yasnidawati, Yasnidawati
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research begin from the phenomena in SMK 8 Padang that some students are not good in making pattern. It is shown by the obstacles in making the measurement, making the basic pattern and breaking pattern. The aim of  this research is to see how are the obstacles that faced by the students in making the measurement, making the basic pattern and breaking the pattern in pattern making competences by using construction technique in SMK 8 Padang. The kind of this research is quantitative descriptive that describe, explain and interpret as the reality. The population is 22 students, which are all students in X grade fashion department. Data collection is using questionnaire with 27 items. Data analysis using percentage technique and respondents total achievement. The result shows that the students obstacles in pattern making competence in SMP 8 Padang is still high. 45% students experienced obstacle in making measurement with middle category, 36% students experienced obstacle in making basic pattern in low category and 41% students experienced obstacle in breaking pattern in low category. It means that the students experienced obstacle in pattern making competence by using construction technique in SMK 8 Padang.   Kata kunci: Hambatan Belajar Siswa
PENGARUH PEMAKAIAN EKSTRAK PEWRNA KULIT MANGGIS TERHADAP KUALITAS KUE MANGKOK Fajriah, Irda Nelly; Yusuf, Liswarti; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of this reseach is to analyze the influence of using extract mangosteen skin 5, 10, 15 cc to the quality of  shape, colour, texture, smell and taste from the cupcake and to find out the difference of influence from the use of skin extract 5, 10, 15 cc to the quality of  cupcake.This research is pure experiment research, the source of data in this research are 20 panelist who gave the answerrs from organoleptik test format. Data analysis has been done with data descriptive way. Then the collected research data will be analyzed using variant analysis (ANAVA) and continued with interpretation about the result of research data.Based on data analysis, it is proved that there is a significant influence in the quality of cupcake shape with  Fcount (49.537)  > Ftabel (2,72) that means there is the difference of significant influence. Quality color gained by Fcount (62.142)  < Ftabel (2,72) that means no significant influence towards the quality of color. Elastic Quality gained by Fcount (135.014) > Ftabel (2,72) which means there are significant influence towards the elastic texture qualiti of cupcake Keywords: kue mangkok, leather, ekstrak kulit manggis.
PERUBAHAN PELAMINAN MINANGKABAU (STUDI KASUS PADA PELAMINAN USAHA IBU) Marlina, Apri; Efi, Agusti; Yusmerita, Yusmerita
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Alongwithsocial and cultural changes, the altarhasundergone manychanges, whichhave beenused asweddingservice industryshifted,fromaisletoaislemoderntraditionssuch astheCapitalDistrictBusinessLubukBegalungPadang. The method usedin this study wasdescriptivequalitativemethod. Typesof datain the form ofprimary and secondary data.Techniques ofdata collectionthrough observations, interviewsanddocumentation.Datawere analyzedwithan interactivemodel analysistechniquesand conclusion. The resultsarein theform ofweddingtraditionsEnterprisesmotherbasicallyrectangularconsisting ofrooms, while theform ofthe modernaltar-shaped throne. Colorandtype ofmaterial used on thealtarin thetradition ofMotherof Businessis red, blackandyellow, while themodernweddingcolormixonlytwocolors, such asbright colorscombinedwithsilverandgoldcolors. As well asornamentsusedonmodernweddingis much differentinCapitalBusinessbutmakingit easier.   Kata kunci: pelaminan, Minangkabau, Usaha Ibu
Kepuasan Konsumen Di Kedai Nasi Kapau Uni Lis Bukittinggi Satriyani, Rina; Chair, Ira Meirina; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Bukitinggi is one of destination tourism object for tourist. Which one of them that known by tourist nasi Kapu Uni LisBukittinggi. The background this research is 1) there are costumer problem that food product hadbeen over and is not be reiceive, 2) the serving is to long and slowly making costumer dissapointed, 3) the located of the place is not strategy, 4) having the more hight price from another nasi Kapau food shop, although having difference price but costumer didn’t choose to moving to another place. The research objective is to know the satisfaction costumer in the nasi Kapau Uni Lis food shop Bukittinggi include that quality of product and service.This research is description by using qualitative method. The instrument are collect files that used such as: interview, observation, and documentation, by using analisys model Milles and Hubberman files. The source files get from 10 people costumer and 1 waiter of  nasi Kapau Uni Lis  food shop. The result of analisys description show that the costumer didn’t satisfaction because the result of they are evaluation to showing the food product they are eating and the serviced they are reiceived is not good. To be increasing the customer selling valued they are need more product and service good quality.   Keywords: product and service quality
Minat Siswa SMK Pariwisata Jurusan Tata Kecantikan Memilih Prodi Pendidikan Tata Rias dan Kecantikan Universitas Negeri Padang Selfia, Mega; Rostamailis, Rostamailis; Astuti, Murni Astuti
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The background of this research  was concern from the low interest of SMK tourism students who monoring system beauty choosing Education Makeup and Beauty Family Welfare FT UNP, it can be seen from lower input from SMK students that is relevant with Education Makeup and Beauty. This research was aimed to reveal the interest of SMK Tourism who majoring Education Makeup and Beauty KK FT UNP. This research was quantitative descriptive. Population and sample of this research where all of the SMK tourism students in particular 6 and 7 Padang at class XII System Beauty department totaling 68 students. The technique of data collection was questionnaire, the data analisis using the percentage of data respondents for the level of a chievement of the overall everage scaves and data classification techniques using mean Ideal (MI) and Standard Deviation Ideal (SDI). Based on the result of SMK Tourism Padang student, gained affention indicator percentage of 67 % ned moderate category, motivate power indicator obtained score of 55 % had low category, and indicator of good feelings obtained score of 60 % nad low category. The resuts of this research was suggested to Family Welfare Department particularly Education Makeup and Beauty department to give wider information about Education Makeup and Beauty department     Kata Kunci : Minat Siswa, Memilih Prodi Pendidika Tata Rias dan Kecantikan
STUDI TENTANG TENUNAN PANDAI SIKEK DI RUMAH TENUN PUSAKOKECAMATAN X KOTOKABUPATEN TANAH DATAR Meyliona, Geby; Adriani, Adriani; Nelmira, Weni
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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CleverweavingSikekproducthas undergonemany changesincludingin terms ofcolors and patternsareused, resulting in the erosion ofcultural values​​containedinwovensongket. CleverweavingSikekonethat still retainsits originalshapeisPusakoWeavingHouse. The purposeof this studyistodescribe themotifwovensongketSikekClever, meaningmotif, weavingtechniquesandtypes ofproductson the HomeWeavingPusako. The method usedin this studyis aqualitativemethod. Typesof datain the form ofprimary and secondary data. Techniques ofdata collectionthrough observations, interviewsanddocumentation. Techniquesof dataanalysiswas done by usingan interactivemodel ofanalysisrelating to thesubject matterthat isthemodel ofdata reduction, data presentation, and conclusion. The results showedwovenmotifPusakoWeavingCleverHomesSikekderivedfromflora(plants), fauna(animals) andother objects. WeavingwovenmotifPusakoCleverHomesSikekthere are 35types. Eachmotifhas adifferent meaning. Meaning ofthemotifin the form ofdeliveringcustommessages, bothdoctrineandproceduresandcustomarylegal orderis the referenceorpegangganMinangpeoplelivingin daily life. WovensongketweavingtechniquesonPusakoWeavingCleverHomesSikekinitially isprovidingKasali, Turak, pancukiaandpalapah. After that juststartedweaving. The products producedby the HouseWeavingCleverPusakoSikekiscompletethe formsalendangcustom clothing, gloves, cawek, sisamping, tangkuluakandsaluak. Kata Kunci: Tenunan, motif, makna motif, teknik menenun, jenis produk, Rumah Tenun Pusako

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