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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 36 Documents
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Search results for , issue "Vol 4, No 3 (2013): Periode September 2013" : 36 Documents clear
PENGARUH TEMAN SEBAYA TERHADAP MINAT SISWA SMP NEGERI MEMILIH KOMPETENSI KEAHLIAN TATA KECANTIKAN PADA SMK NEGERI 3 PAYAKUMBUH Widiatuti, Amelia; Rahmiati, Rahmiati; Hayatunnufus, Hayatunnufus
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 the first time from the low interest of SMP student to SMK. The purpose from this research to describe about the effect of the same age to interet SMP student for choice the skill competence beautymaking at SMK N 3 Payakumbuh. The type of this research is quantitative with correlation descriptive. This research population students of class IX SMPN 3 Payakumbuh, SMPN 5 Payakumbuh, SMPN 8 Payakumbuh and SMPN 9 Payakumbuh which amounted to 659 students. The extraction technique sample with random sampling by having 73 students as the sample. The research of data is primer data from respondent questioner for 50 items questions with likert scale. Data analysis technique is descriptive analysis, inferential analysis test, simple regression and hypothesis test (uji t) with SPSS versi 16.0 program. Based on the research result is the same age influence to interet SMP student for choice the skill competence beautymaking at SMK N 3 Payakumbuh which amounted to 75,1% and 24,9% influence with another variabel is not be able in this research. Key word : The Same Age, Interest, Skill Competence Beautymaking.
PENGARUH MOTIVASI BELAJAR TERHADAP HASIL BELAJAR MATA PELAJARAN HYGIENE DAN SANITASI PADA SISWA KELAS XI JURUSAN TATA KECANTIKAN DI SMK N 3 PAYAKUMBUH Anggraini, Winda; Rostamailis, Rostamailis; 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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Abstract

This studyoriginatedfromthe factthatthe authorsfind at thefieldthatis stilla lack ofstudent motivationinlearningHygieneandSanitation, spiritandtenacityshownstudentsin learningHygiene andSanitationis lacking,studentsstilllovelazingin thestudy. The purposeof this studyaimsto describehowstudent motivation, student learning outcomesandthe influence ofmotivationon learning outcomes ofhygieneandsanitationsubjectsin classXIin theBeautyDepartmentSMKN 3 Payakumbuh. This research is(Ex PostFacto). Populationandthe samplewere students ofclassXIin theBeauty GovermaceDepartmentSMKN3Payakumbuhtakenas a wholewith 43 person. Data takenitemswith thestatementusinga Likert scaleof measurementscales. Motivationvariablesobtainedreliability fromCronbach's alphavalueis0.901whichlies inveryhighcondition. The data analysis techniqueusedisdescriptiveanalysis, testrequirements analysis, simpleregressionandhypothesis testing(t-test) .The results showed thatthere is apositiveand significantrelationship, betweenlearning motivation andlearning outcomes. Resultsof the analysis showedthat themotivationeffectof 18.8% of thesubjectslearning outcomesHygieneandSanitation, while81.2% is influencedbyothervariablesthatare notidentifiedin this study.   Kata Kunci :Adanya hasrat dan keinginan untuk berhasil, dorongan dan kebutuhan dalam belajar, harapan dan cita-cita masa depan, penghargaan dalam belajar, kegiatan yang menarik dalam belajar.
HAMBATAN BELAJAR MAHASISWA PRODI D3 TATA BOGA PADA MATA KULIAH MANAJEMEN USAHA BOGA CATERING DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP Ramadhani, Nuzli; Syarif, Wirnelis; Chair, Ira Meirina
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 determine the barriers students Prodi D3 Catering course on Business Management Catering both internal and external barriers. Informants in this study were students in entry 2008 and 2010 who have taken courses Unread Catering Management Catering and 1 person supervising teacher. Data collection techniques used observation, interviews, and documentation. The results, showed that the presence of obstacles on this course. The internal resistance is seen at the student motivation to achieve the target of practice on the course Catering and Hospitality Business Management is also the motivation to seek consumer does not look like distributing flyers and pamphlets stuck. 2). External barriers are seen supporting infrastructure courses namely Business Management Catering workshop for practice. Should be workshops for the implementation of this course is devoted practice that the practice can run smoothly.   Kata kunci: Hambatan Belajar, Manajemen Usaha Boga Catering, Prodi D3  Tata Boga
SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; Yusuf, Liswarti; 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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Abstract

This study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.
MOTIVASI BELAJAR SISWA PADA MATA PELAJARAN DESAIN KECANTIKAN KOMPETENSI KEAHLIAN TATA KECANTIKAN RAMBUT DI SMKNEGERI 3 PEKANBARU Dewi Afriani S, Dina Ranap; Rostamailis, Rostamailis; 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

This study aims toreveal, the motivation to learnthesubjectDesignBeautyHairBeautySkills CompetencystudentsinSMKNegeri 3Pekanbaruwhichincludesindicator(1) The desireand thedesire ofthe subjectssucceededinBeautyDesign(2) Encouragementandlearningneedsin theBeautyDesign(3 )expectationsandfutureaspirationsin learningDesignBeauty. This type of researchisdescriptivequantitative. Populationandsampleanentirestudentcompetency skillsHair BeautyClassesXandXIof the school year2010/2011SMKNegeri 3Pekanbaru, amounting to 65people. Collecting datathroughquestionnaires.Data analysis techniquesin the form ofdescriptivestatisticswiththe level oftechnicalattainmentpercentageof respondentswithformula.Results showedthat thelearning motivationbypassionand the desireto succeed inlearningBeautyDesignby64.44% with thelow category, encouragementandlearningneedsinBeautyDesigncategoryat61.69% withlowandhopesandaspirationsof the future inBeautyDesignamounted to74.27% with themedium category   Kata Kunci :Hasrat dan Keinginan Berhasil, dorongan dan Kebutuhan dalam Belajar, Adanya Harapan akan Cita–cita Masa Depan
STUDI TENTANG SARANA PRASARANA PRAKTIK PADA MATA PELAJARAN MELAYANI MAKAN DAN MINUM DI BIDANG KEAHLIAN JASA BOGA DI SMK N 2 BUKITTINGGI Yuliardi, Roni; Elida, Elida; 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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Abstract

The background of this research is the findings about there are some students have bad achievement in food and drink serving, which are 45 students or 64.36%, it’s expected cause of the lack facilities in practice. The aim of this research is to describe the practice facilities for food and drink serving in SMKN 2 Bukittinggi, including : furniture, linen, and serving tools. And also the practice room. The kind of this research is descriptive research with qualitative approach. The object of this research is the practice facilities for food and drink serving. Data resource is X grade students and the teacher of food and drink sercing in SMK N 2 Bukittingi. Data collection did by using interview, observation and documentation. Data analyzed by using qualitative descriptive method.

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