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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
PENGARUH PENGGUNAAN BAHAN PEMBENTUK GEL TERHADAP KUALITAS PERMEN JELI KULIT BUAH NAGA MERAH (Hylocereus polyrhizhus) AFRENGTY, TRI AYU; 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

Glucomannan and CMC are gelling material whice is expected to replace gelatin. The safety and halal of Gelatin is it still doubt because it is much imported from outside. Red dragon fruit peel can be used as natural dyes to jelly candy. This study aims to analyze the quality (texture, color, shape, aroma, flavor) jelly candy red dragon fruit peel by using gelling materia, that are glucomannan and CMC. The type of this research is experimental by using a completely randomized design of three time exsperiments with the number 30 panelists. The result of Hypothesis test indicate that there is an influence of the using gelatin, glucomannan and CMC. Glucomannan (X1) have a significant effect, on  red color,  identical form, less  flavorful aroma of red dragon fruit peel. CMC (X2) have a significant effect, very red colors,  less identical form less flavorful aroma of red dragon fruit peel. On the hedonik test, the indicators texsture, shape, aroma  and tast are preferred by panelists of using glucomannan.. While indicator color using CMC Keywords:  Jelly Candy, Red Dragon Fruit Peel, Glukomanan, CMC
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BOLU KUKUS ANGGRAINI, MELISA; Syarif, Winerlis; 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 kind of the reseach was experimental using complete random design with one factor which the amount of pumpkin flour with composition  0%; 15%; 25%; and 35%. The hypothesis showed that there was an effect to the substution of flour pumpkin to the steam cake quality. Substitution of 0% showed volume are very chapped, round shape, very neat, not yellow color, texture is very soft, very fine porous, not flavour pumpkin, sweet and not feel pumpkin, as well as the level of very like. Substitution of 15% showed volume are chapped, slightly rounded, neat, slightly yellow color, soft texture, fine porous, slightly flavour pumpkin, sweet, slightly feel pumpkin, and as wellas the level of like. Substitution of 25% showed volume are rather chap, slightly rounded, slightnly neat, yellow color, texture is rather soft, slightly porous smooth, very flavor pumpkin, sweet, feels pumpkin, and the level of preference. Substitution of 35% showe volume are rather chap, slightly rounded, neat, very yellow color, slightly soft, less porous smooth, very flavorful pumpkin, very sweet, very feels pumpkin and the level of preference rather like. The description above shows the showed the better is substitution 15% .Keywords: substitution, pumpkin flour, steam cake, oganoleptic
HUBUNGAN KEBIASAAN MAKAN PAGI DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN MATEMATIKA DI SMP N 7 BUKITTINGGI RAHMI, AULIA; 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 study aimed to describe the breakfast habits of students, learning outcomes, and analyze the relationship between breakfast habits with student learning outcomes in mathematics. This research is correlational nature of survey research. The population in this study were all students of SMP N 7 Bukittinggi, amounting to 230 people. Samples numbered 70 people obtained by simple randoom sampling. Data processed by descriptive and correlation tests. Pimer data obtained in this study using questionnaires and secondary data obtained from the value before remedial student learning outcomes in mathematics. The results showed that by 34.29% students have a habit of having breakfast in the bad category.There  77% students acquire learning outcomes with values ​​below the number of completeness, and the rest 23% of students above the number of completeness. There is a significant relationship between breakfast habits with student learning outcomes in mathematics with a correlation coefficient of 0.481 with a significance value of 0.000.   Keywords: habits, eating breakfast, learning outcomes

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