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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 23 Documents
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Search results for , issue "Vol 5, No 1 (2014): Periode Maret 2014" : 23 Documents clear
HUBUNGAN CARA BELAJAR DENGAN PRESTASI BELAJAR MAHASISWA PRODI PKK KONSENTRASI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP ROHATI, RIDA; Elida, Elida; 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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Abstract

This study aims to determine the relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of, State University of Padang. This type of research is correlational. The selection of informants in this study using proportional random sampling technique with a sample of 91 people with research subjects Catering students from the incoming 2008 s/d 2011. Data collection techniques using a Likert scale questionnaire models. The results showed that there is a significant positive relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of Engineering UNP. And suggestions for student learning so that more families than ever due to enhanced learning achievement is one indicator that shows the success in the learning process.   Keywords: relationships, learning, learning achievement
HUBUNGAN PENGETAHUAN IBU TENTANG GIZI DENGAN STATUS GIZI ANAK BALITA DI PERUMNAS BELIMBING KELURAHAN KURANJI PADANG FITRI, IZZATI ELSA; Yusuf, Liswarti; Kasmita, Kasmita
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 the mother's level of knowledge about nutrition , describe the nutritional status of children under five , and maternal knowledge about the relationship of nutrition and nutritional status of children under five in Housing Belimbing.Jenis this research is quantitative descriptive correlational form . The population in this study were mothers of children under five who have poor nutritional status and malnutrition , amounting to 38 orang.Analisis using the Pearson correlation coefficient Product Moment Correlation and continued with the t test for the significance analysis korelasi.Berdasarkan coefficient description of the data analysis results , that percentage the level of achievement of the respondents on the variables of maternal nutrition knowledge was highest in the percentage of 58 % with the low category , nutritional status of children under five variables obtained results from 38 infants who have nutritional problems are 11 % who suffer from malnutrition , and the remaining 89 % are children under five nutritional status less . The results of the correlation analysis suggests that there is a positive and significant relationship between mothers' knowledge of nutrition with nutritional status of children in the Housing Carambola .    Keywords: Mothers' Knowledge OfNutrition, Nutritional Status
HUBUNGAN MOTIVASI BELAJAR DENGAN MINAT WIRAUSAHA PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN RIZA, YULIA; 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

This research was motivated by the existence of problems in the field that showed low student interest in entrepreneurship . The purpose of this study is to look at the relationship between learning motivation and student interest in entrepreneurship education Prodi Makeup and Beauty KK FT UNP . The population in this study were students Year in 2008, 2009 and 2010 Education Program and Beauty Makeup FT UNP Family Welfare Department , amounting to 66 people and the entire population sampled . As a Likert scale instrument that has been tested for validity and reliability . Percentage Analysis using correlation analysis using the Pearson Product Moment Correlation and continued with the t test for the significance of the correlation analysis and to test the hypothesis . The results showed that , on learning motivation variable Achievement Level Respondents obtained a score of 58% in the low category , then the variable interest in entrepreneurship shows the percentage score of 60 % is also the low category . The results of correlation analysis to calculate the degree of relationship of the two variables showed a correlation coefficient of 0.527 rate with the interpretation that is strong enough relationship between the two variables , while for the significance and correlation koorfisien for hypothesis testing using t-test scores obtained 7.262 > 2.000 . Ha which reads thus there is a positive and significant relationship between learning motivation and interest in entrepreneurship with a confidence level of 95 %. Keywords : Motivation , Entrepreneurial Interests
PERSEPSI TAMU TENTANG PELAYANAN RESEPSIONIS DI PREMIER BASKO HOTEL PADANG NURSAL, MUTIA HERLINA; Chair, Ira Meirina; 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

This research was motivated by several things, among others, less polite reception staff and less friendly in serving guests.The purpose of this study was to describethe perceptions of a service receptionist at Premier Basko Hotel Padang in the review of the five service indicators are: reliability, responsiveness, assurance, empathy, and tangibles. This study is kuantitatif.Populasi in the research are  Premier Basko Hotel Padang, amounting to 1704 people. The sampling are taken as incidental  by 94 guests. The technique of collecting data using questionnaires Likert scale. Data were analyzed through descriptive analysis with the help of SPSS Program Version 16. The results showed that the perception of a service receptionist at Premier Basko Hotel Padang is quite good with an average value (mean) of 71.45. On the indicator reliability is in the category quite well with the average value (mean) of 15.40, the indicator of responsiveness in the category of less well with the average value (mean) of 12.32, the assurance indicators in the category of less well with the average value (mean) of 17.53, the indicator empathy is in the category of less well with the average value (mean) of 12.46, and the indicator tangibles  physical evidence) is in the category of less average value (mean) of 13.72. Keywords : Perception, guest services, front office
PERSEPSI MAHASISWA TENTANG KUALITAS PELAYANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERDIAN, FERI; Kasmita, Kasmita; Waryono, Waryono
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 college student’s perceptions about the quality of service cafeteria FT UNP. This research consists of five indicators are: reliability, responsiveness, assurance, empathy, and  tangibles. This type of research is descriptive research using survey method. Population in this research amounted to 7233 people. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 100 people. Data collection using a questionnaire based on a Likert scale that tested for validity and reliability.  Based on the results of the study concluded that in general the college students’perceptions about quality of service cafeteria FT UNP by 8% of respondents expressed very well, 62% of respondents said good, 21% of respondents said sufficiently, and 9% of respondents said less.
HUBUNGAN POLA ASUH MAKAN DENGAN STATUS GIZI ANAK BALITA DI POSYANDU PALA INDAH V PARAK LAWEH PULAU AIE KECAMATAN LUBUK BEGALUNG KOTA PADANG WULANDARI, SUCI; Yulastri, Asmar; 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 objective of study was toanalyzethe relationbetweenchild feeding practiceandchildnutritional status inPosyanduPala Indah VParak Laweh. Researchiscorrelationalbypopulationisall children areincluded inthe workingareaPosyanduPala Indah V Parak Laweh. Sampleswereselected bysamplingsaturatedby 49people. The results of the research show that feeding practice as much as 8 % of children included is excellent category, 10% of children included good category, 27% of children included quite well, 22% of children included unfavorable category and 33 % of children included category of not good. The results of the study showed that the nutritional status of children are 2 children (4%) included excellent category, 4 children (8% ) included goodcategory, 6 children (1%) included good category, 13 children (27% ) included unfavorable category and 24 children (49%) included category of no good. There isa positiverelationshipbetweenfeeding practicewith thenutritional status of childreninPosyanduPala Indah V Parak Lawehwith correlation coefficient0.722. Keywords: feeding practice, nutritional status
PENGARUH SUBSTITUSI TEPUNG LABU KUNING TERHADAP KUALITAS MI BASAH OVIYANTI, LINA; Faridah, Anni; Kasmita, Kasmita
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 ofpumpkinflourasafoodingredientinfooddiversification, as onealternative towheat.This study aimedtoanalyzethe effect of differentcomposition ofpumpkinflouras much as0%, 40%, 50% and60% of the quality oftexture, color, aromaandtaste ofwet noodles. This research is anexperimentusinga completely randomized designwiththreereplications,the number ofpanelists30 people. The results showedthat thesubstitution of40% showsthe results ofthe best views oftexture, color, aromaandflavor. Keywords: Pumpkin, Wet Noodle, Quality, Substitution
HYGIENE DAN SANITASI KANTIN SELINGKUNGAN UNIVERSITAS NEGERI PADANG ALEN, ANGGI TANIA; Yusuf, Liswati; Yulastri, Asmar
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 was motivated by a problem in the cafeteria in the State University of Padang who have not noticed aspects of hygiene and sanitation. The purpose of this study was to determine how the application of hygiene and environmental sanitation in the cafeteria seen Padang State University of indicator buildings, sanitary facilities, and personal hygiene. This research is descriptive quantitative. The sampling technique was purposive sampling conducted as many as 38 employees from 8 cafeteria. The instrument used in this study a questionnaire (questionnaire) Likert scale. Data analysis technique is the technique used to determine the level of attainment percentage of respondents from each of the indicators studied. Based on the results obtained from the data that the hygiene and sanitation of existing canteen building in the State University of Padang is in the category of less well with the percentage achieved by 56 %, the indicator sanitation facilities are in the unfavorable category with a score of 55 %, and also be an indicator of personal hygiene the unfavorable category with the percentage achieved by 68 % of respondents. Keywords : hygiene, sanitation, canteens, personal hygiene
HUBUNGAN KEPEMIMPINAN MANAJER DENGAN KINERJA KARYAWAN PADA HOUSEKEEPING DEPARTEMENT DI DAIMA HOTEL PADANG ULWAN, NASEH; Elida, Elida; 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 research is to analyze the relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang. This study is a descriptive correlational study. The population numbered 30 people of staff housekeeping department, Informant selection techniques in the study using sampling  jenuh technique for 30 people of staff housekeeping department,Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey results revealed the percentage of incoming leadership of manager overall categorized very good (60%), staff housekeeping performance in Daima Hotel Padang overall as good (57%).The results showed that there is a Positive and significant relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang, It means that the higher the leadership housekeeping manager the performance staff of housekeeping departement also good Keywords: Leadership and Performance
PENGARUH SUBSTITUSI UBI JALAR UNGU TERHADAP KUALITAS CHIFFON CAKE FITRIADI, FITRIADI; Ruaida, Ruaida; 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

The use of purple sweet potato in food processing is an attempt to diversify the food, one of them is in the processing of chiffon cake. One of the hallmarks of purple sweet potato is high in carbohydrates, have the nutrients needed by the body, has a distinctive color. With use purple sweet potato in chiffon cake in the preparation can improve the external quality (volume, color, and shape) and internal quality (texture,aroma, and flavor) and hedonic on chiffon cake. This study aimed to analyze the effect of different composition of purple sweet potato as much as 10%, 20%, and 30%, of the external quality, internal and hedonic chiffon cake. The type of research is experimental using a completely randomized design with three replications, with 30 panelists. The results of the hypothesis test shows that there is an influence on the level of the commission of the third. Expands the volume level in test of quality, high volume, symmetrical spherical shape, texture soft, delicate porous texture better that the substitution of 10%. Test quality levels better color substitution is at 20%. Level of test quality purple sweet potato aroma, sweetness, flavor purple sweet potato is better at 30%substitution. The quality of the hedonic test is better at 10% substitution . Keywords : Quality Chiffon Cake, Sweet Potato purple.

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