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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
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Articles 23 Documents
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Search results for , issue "Vol 5, No 1 (2014): Periode Maret 2014" : 23 Documents clear
ANALISIS KUALITAS COOKIES BAYAM SANDRA, NOVITA; Yusuf, Liswarti; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The usage of spinach as a nutritious food which rich of vitamins, such as vitamin A, B, C and minerals or ferrum (Fe). The function of Fe is to prevent anemia, immune system disorder, and decrease the risk of cancer and hepatitis. The addition of spinach in making cookies can improve the nutrition of cookies. This research aim to analyze the impact of adding spinach, in this case; fresh spinach, blanched spinach and dried spinach to the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness, and the taste of spinach leaf to the cookies. The type of this research is an experiment by using random design method conducted in three. The result of hypothetical test shows that there are some impacts on the three treatments. The good influence is show by the addition spinach leaf which blanched and dried with the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness and the taste of spinach leaf.Hedonically tested, it is also shows that the blanched and dried spinach are much more preferable among the panelist. Keywords: Cookies, Spinach, Fe
HUBUNGAN PENGETAHUAN GIZI IBU DENGAN PENERAPAN MENU 3B PADA ANAK BALITA DI JORONG SUNGAI SALAK KENAGARIAN KOTO TANGAH KECAMATAN TANJUNG EMAS KABUPATEN TANAH DATAR RAHAYU, IFNALIA; Yusuf, Liswarti; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The problem in this study is still low maternal nutritional knowledge, there are many mothers who have not applied for a toddler menu 3B, the relationship with the mothers nutritional knowledge application menu  3B in children under five. The purpose of this study was to describe maternal nutrition knowladge on food toddler, identify the application menu 3B for toddler, maternal, nutritional knowladge to analyze the reletionship with the application menu 3B in children under five. The reseach is ex post facto correlational nature. The population in this study were all housewives who have children under the age of 1-5 years districts in jorong sungai salak kenagarian koto tangah kecamatan tanjung emas kabupaten tanah datar 85 people. Samples numbered 50 persons obtained by simple random sampling. Data processed by descriptive and correlation with maternal nutrition knowledge application menu 3B in children under five. Result of research on maternal nutrition knowledge suggests that as many as 34% of mothers have the nutritional knowledge in the unfavorable category. The results of research on the application menu 3B show that as much as 32% application menu 3B in children under five in the unfavorable category. There is a significant correlation between maternal nutrition knowledge with the application menu 3B with correlation coefficient 0.287 and a significance value of 0.043.   Keywords: Knowledge,nutrition, menu3B
HUBUNGAN PENGETAHUAN MENGENAI MAKANAN CEPAT SAJI (FAST FOOD) DENGAN PERILAKU KONSUMSI MAKANAN CEPAT SAJI (FAST FOOD) PADA SISWA SEKOLAH MENENGAH ATAS PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG TRIYANTI, VIVI; Syarif, Winerlis; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to analyze the relationship between knowledge about fast food with fast food consumption behavior in high school students/SMA Pembangunan Laboratorium UNP . This research is a descriptive correlational nature . The population in this research was 685 people are students of class X , XI , and XII in SMA Pembangunan Laboratorium UNP . Based on the survey results revealed that students' knowledge about fast food achievement levels obtained by 59 % of respondents with a lower category . Student behavior in consuming fast food achievement levels obtained by 81 % of respondents with a high category . The magnitude of the correlation coefficient variable ( X ) and variable ( Y ) is 0.615 with the interpretation that the two variables are strongly correlated . The results showed that there is a positive and significant relationship between knowledge of fast food with fast food consumption behavior in SMA Pembangunan Laboratorium UNP. Keywords: knowledge, consumption behavior, fast food.
PENGARUH BAURAN PROMOSI TERHADAP KEPUTUSAN TAMU UNTUK MENGINAP DI HW HOTEL PADANG ABDILLAH, MUHAMMAD; Kasmita, Kasmita; Abrian, Youmil Abrian
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the Effects of Promoion mix to Guest Buyer Decision in HW Hotel Padang. This type of research is a comparative study causal. Population in the research amounted to 1400 people. Sampling technique is non probability sampling, using insidental sampling. Number of sample in this research amounted to 94 people. Data collection using a questionnaire based with the Likert scale that tested for validity and reliability.  Based on these results by using the t test showed that the five indicators of the promotion mix (Advertising, Personal selling, Sales promotion, Public relations, and Direct marketing) buyer decisions as the dependent variable significantly with the value of R square of 0.813.
RELATIONSHIP TO LEARN IN SCHOOL AND AT HOME WITH THE SUBJECT OF LEARNING STUDENT DEPARTMENT CURLINGHAIRSTYLING SMKN 3 PAYAKUMBUH NURHASANAH, AYU; Hayatunnufus, Hayatunnufus; Rahmiati, Rahmiati
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

SMK 3 Payakumbuh, still has some problems in teaching and learning. Judging from the way student learning is not good, indifferent and not serious in learning, then the views of the student learning outcomes, especially Subject Beauty Hair System curling on the subject found that student scores are still low.Research aims. 1) To see the relationship between learning the school with the results study.2) To see the relationship between learning at home with learning outcomes. 3) To see how much the relationship between learning at school and at home with learning outcomes in subjects curling hairstyling students major in SMKN 3Payakumbuh.This research is a descriptive study descriptive correlational method on subjects curling hairstyling courses in SMKN 3 Payakumbuh 2012/2013-2011/2012 school year as many as 40 people, all of whom serve as the study population. Data processing is done by determining the percentage of respondents based indicators and categorization of the studied and used for product moment correlation and hypothesis testing using test t.The results showed that 59 % of respondents have a way of learning in schools with unfavorable category, 64 % of respondents have a way of learning at home with unfavorable category , out of 40 students there are 28 students ( 70 % ) still have the learning outcomes in subjects curling hair < 70 with unresolved categor, and there were 12 students ( 30 % ) who have learning outcomes curling subjects ≥ 70 with complete categories. The results of the correlation analysis of the first hypothesis ( X1 - y ) is obtained by interpretation r count of 0.687 strong relationships with sig 0.000 < 0.05 . The second hypothesis ( X2 - Y ) obtained r count of 0,482 with the interpretation of the relationship, the value sig0, 002 < 0.05. The third hypothesis ( X1 , X2 - Y ) obtained R value ( 0.705 ), this shows that the relationship between learning at school and at home with the interpretation of learning outcomes with a strong relationship. Testing hypotheses to find the relationship to duavariabel free to Y of F obtained by ( 18.291 ) this value > F ( 2,252 ) and received the 95% confidence level .   Keywords : How to learn, at school, at home, learning outcomes
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS KUE SUS YANTI, RAHMI; Ruaida, Ruaida; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of red rice flour in food processing is an attempt to diversify the food, one of them is in the processing of eclairs . One of the hallmarksof red rice flour that contains aleuroneproducing anthocyanin containing nutrients and fiber that are important for the body. So with the use of red rice flour in eclairs processed to improve the quality of the eclairs. This study aimed to analyze the effect of different composition of red rice flour as much as 0%, 15%, 30%, and 45% of the quality of the volume, shape, color, texture, aroma, flavor and hedonic eclairs. Test and hedonic quality levels at better quality volume is at 15% substitution. Level of test quality and the color, aroma, and taste better at 45% substitution and hedonic test the quality of the color, aroma, and taste better at 15% substitution. Test quality levels better texture at 15% substitution and hedonic test better texture at 30% substitution. Keywords : Red Rice Flour, Quality Sus, substitution, Organoleptikc
HUBUNGAN DISIPLIN BELAJAR DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN KETERAMPILAN KELAS VIII DI SMP NEGERI 16 PADANG PERTIWI, INTAN; Zahri, Wildati; Adriani, Adriani
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe between the discipline of learning the class VIII student learning outcomes in subjects at Junior High School 16 skills Padang. This research is correlational research. The data obtained through a questionnaire containing statements have been prepared on a Likert scale. The sampling technique is Proportional random sampling. The sample in this study 62 students. Based on the analysis of data description, that the percentage of respondents with a level of achievement indicators include: Time management 56% are in the category of Low, Adherence (compliance) 63% are in categories Low, and Responsibilities 71% are in the Medium category. Variables studied discipline 64% are in the category of Low. Outcome variables studied 46% were in the category of incomplete. The results of the correlation analysis suggests that there is a positive and significant with a correlation of 0.476 relationship between the discipline of learning the class VIII student learning outcomes in subjects at Junior High School 16 skills Padang. Keyword: Discipline of learning, learning outcomes, subjects Skills
PENGARUH SUBSTITUSI TEPUNG UBI JALAR ORANGE TERHADAP (Ipomoea batatas) KUALITAS PUTU AYU YENI, WIWIK INDRA; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to analiyze the different effect of orange sweet potato flour which composition are 0%; 15%; 25%; 35% to the quality of shape, colour, flavor, texture and taste of putu ayu. The kind of the reseach was experimental using complete random design with one factor which the amount of orange sweet potato flour 0%; 15%; 25%; and 35% with 3 times experimental repeatedly, done in the Tata Boga Depatement  Home Economic Faculty of Engineering Padang State University Workshop in the month of October 2013. The hypothesis showed that there was an effect to the substution of orange sweet potato flour which 0%; 15%; 25%; and 35% to the putu ayu quality. The test levels substitution orange sweet potato flour shows the best quality in terms of shape located at 0% (X0) without the addition of orange sweet potato flour with exact form category, in term of colour located at 35% (X­3) with beige brown category, in term of flavour located at 35% (X3) with essence orange sweet potato flour category, in term of  texture it is located at 0% (X0) with soft category, interm of the taste orange sweet potato flour located at 35% (X3) with a dominan orange sweet potato flour taste category, in term of sweetness taste is located at 35% (X3) with a sweet taste category. The best quality located at (X3) which the orange sweet potato flour is 35%. Keyword: orange sweet potato flour, putu ayu quality
MAKANAN ADAT DALAM ACARA BERINAI PADA RANGKAIAN UPACARAPERKAWINAN MELAYU DI DESA SEI GUNTUNG HILIR KECAMATAN RENGAT KABUPATEN INDRAGIRI HULU RIAU MUSPRIADI, MUSPRIADI; Chair, Ira Meirina; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research is motivatedtypical foodscarcityandlack ofknowledgeof the meaningoffoodin theMalaycustomaryceremonial processionBerinaiNight at villageSei Guntung Hilir Kecamatan Rengat Kabupaten Indragiri Hulu RiauThe purpose of this study is to describe the type of food and the meaning of food as well as customary hidang tools and presentation techniques used in ceremonial procession Berinai Night. The research is a qualitative study, the research object is customary foods served at the evening procession Berinai in Malay marriage ceremony. The instrument used in this study is the observation, interview and documentation. Data analysis using data reduction, data presentation, drawing conclusions and verification. The results showed that the type of food served at night Berinai consists of an assortment of dishes and pastries called "POHO" is a type of food pastry called antiupe, antiase, sponge bathing, marching nage, and asidah. Hidang tools used are trays, condiment dishes, dinner plates, small plates, drinking glasses, finger bowl. Presentation technique that is by serving on a tray by using a small plate. Keywords: traditional food, wedding ceremony.
MAKANAN ADAT PADA UPACARA MANJALANG RUMAH MINTUO DI KANAGARIAN BTIPUAH BARUAH KECAMATAN BATIPUAH KABUPATEN TANAH DATAR ANDRIANI, CICI; Baidar, Baidar; Sofnitati, Sofnitati
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is that now people Batipuah Baruah in determining and processing of food  there is not book that used as a source of guidance, sometimes there are mistakes and disagreements between mothers of event to determine the type traditional foods, the quantity traditional food, the tools used and the meaning of traditional food. This research is purposed to (1) describes the implementation of a series of traditional ceremonies,(2) identification types of traditional food, (3) describe the equipment used to bring traditional food,(4) to explaning the meaning of traditional food brought on Manjalang Home Mintuo. The type of research is qualitative, and object of research is traditional food Manjalang Home Mintuo in Kanagarian Batipuah Baruah, data collected by Snow-Ball Sampling technique.Data analyzing include reduction, display and verification. Results showed that the manjalang home mintuo in Kanagarian Batipuah Baruah was conducted one day after the party wedding. The series of events Manjalang Home Mintuo in Kanagarian Batipuah Baruah has two stages: preparation before the event manjalang mintuo and a series of traditional ceremonies manjalang home mintuo. Keywords : tradisional food home manjalang mintuo

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