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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 26 Documents
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Search results for , issue "Vol 7, No 3 (2014): Priode September 2014" : 26 Documents clear
HUBUNGAN MARKETING MIX DENGAN KEPUTUSAN PEMBELIAN KAMAR DI GRAND INNA MUARA HOTEL PADANG PUTRA, MARDA YOGI; Elida, Elida; Abrian, Youmil
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This purpose of research to describe the marketing mix, on purchasing decisions rooms, and analyze the relationship between marketing mix with purchasing decisions at the Grand Inna Muara Hotel Padang. This reserach is a descriptive correlational research. The population in this research is the individual guests who stayed at the Grand Hotel Inna Muara Padang amounted to 1787 people with a sample of 95 people. The sampling technique used is incidental sample is a sample technique anyone who by chance met with researchers can be used as a sample, if it is deemed that the person who happened to be found suitable as a source of data. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the results of the marketing mix is in the good category (65%), purchasing decisions at the Grand Hotel Inna Muara Padang is in the category fairly (41%). The results showed that there is a Positive and significant relationship marketing mix with the purchase decision in Grand Inna Muara Hotel Padang, it means if marketing mix good, the purchase decision would be good also.Keywords: Marketing Mix and Purchase Decision
HUBUNGAN PERAWATAN DENGAN KESEHATAN RAMBUT MAHASISWI YANG MENGGUNAKAN KERUDUNG DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG ARISANDI, DESSY; Rahmiati, Rahmiati; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the relationship between care with hair health of female colleger who wear veil in Family Welfare Department the Faculty of Engineering, State University of Padang. This study consists of two indicators such as hair care and hair health. This research is descriptive research that is correlational. Sampling technique in this study was done by using proportional random sampling as many as 66 person with female colleger as research subject who wear the veil in the Family Welfare Department, Faculty of Engineering, State University of Padang. Techniques of data collection was a questionnaire with Likert Scale and the Guttman Scale which tested for validity and reliability. Analysis using the percentage formula. The results showed that female colleger who wear the veil, hair care are generally classified as being performed by 73% while the percentage of hair health as very low with a percentage of 45%, no significant relationship exists but has a positive relationship between care with hair health.Keywords: Hair care, Hair Health, Female colleger, Veil
HUBUNGAN KEMANDIRIAN DENGAN MINAT BERWIRAUSAHA ILUNI PRODI D3 JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Darmayanti, Regina; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 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 autonomy with interest to entrepreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang. This research is a descriptive correlational study. The population as many as 122 people alumna study program D3 Food & Beverage and Fashion finished 2008 until 2012 and be domiciled in West Sumatera. Sample election techniques in the study using purposive sampling technique as many as 43 people. 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 autonomy overall categorized as low (62%), interest to enterpreneur alumna study program D3 in the department of Home econimic overall categorized as low (58%). The results showed that there is a Positive and significant relationship between autonomy with interest to enterpreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang.Keywords: Autonomy and Interest to Enterpreneur
HUBUNGAN KUALITAS PELAYANAN DENGAN KEPUASAN KONSUMEN DI RUMAH MAKAN LAMUN OMBAK PADANG Witrin, Rosy; Chair, Ira Meirina; Abrian, Youmil
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to: 1) Describe the quality of service in Restaurant Lamun Ombak Padang, 2) Describe the consumer satisfaction in Restaurant Lamun Ombak Padang, and 3) Analyzing there a relationship between service quality and customer satisfaction in Restaurant Lamun Ombak Padang. This type of research is classified to correlational studies. The population in this study are all consumers Restaurant Lamun Ombak Padang totaling 9050 people. The study sample totaled 100 people with the sampling technique was non probability sampling, by using incidental sampling. Data was collected using a questionnaire (questionnaire) by using a Likert scale that has been tested for validity and reliability. The study found that: 1) Quality of Service in the category fairly (50%), with as many details as (2%) showed excellent category, (44%) showed either category, (50%) showed enough categories, (4%) showed poor category and none (0%) which showed poor results at all 2) is in the category Consumer Satisfaction enough (72%), with details (1%) showed excellent category, (27%) showed either category, (72%) showed enough categories, none (0%) showed poor category, and none (0%) showed poor results at all.
PENGELOLAAN OBJEK WISATA TAMAN HUTAN RAYA BUNG HATTA KOTA PADANG FASANDRA, FERNANDO; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research is motivated by the conditions of the Bung Hatta Forest Park is not maintained properly. The purpose of research is to describe the Management of Forest Park Attraction Bung Hatta Padang City which includes: planning, organizing, actuating, controlling. The research is descriptive qualitative, with the sources of data that was taken from management officer informants, local communities, and visitors. Selection of the informants using snowball sampling technique. Data collection is using interview technique, observation, and documentation. The results of research indicates that the Management of Forest Park Attraction Bung Hatta Padang City is not maximized. This can be seen by each indicator: (1) The planning attraction for the long term is to conservate the area and for the short term is to development attraction. The planning in general has not led to the development of the attraction, (2) The organizing of the management officers is only responsible about main duties of technical operations and technical support, and application of the organizing management are still in general, with lack of specification of work, (3) actuating was remind to each other from management officers attraction for the jobs to be done, (4) The controlling was conduct by management officers together with the local communities of attraction, police, and Padang City forestry agency.
PROFIL PRAMUSAJI HOTEL BINTANG EMPAT KOTA PADANG Yusra, Widya; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research isto know the waiter/ waitress profile four star Hotel Padang  to see from 5 indicators. This study is a descriptive correlational cuantitative study. The population in this research iswaiter and waitressfood & beverage service four star Hotel Padang for 39 persons. Sample selection techniques in the study using total population.Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Research results show is: 1) Education background of waiter/waitress is SMA/SMK level as big as 58,97 %, 2) Work experience in the range 1-5 years as big as 69,23%,3) Work competen is haven’t profession sertification as big as74,36%,4) Performance waiter is sufficient with an average value 31,54 in the range 31,25-35,75 and performance waitress is sufficient with an average value 35,73 in the range 31,85–36,15,5) Attitude is sufficient with an average value60,79  in the range 55,5 – 62,5.   Keywords:profile, waiter/waitress,hotel  
Pengaruh Ekstrak Rosella Terhadap Kualitas Es Krim Susu Kedelai Putri, Mia Anggelina; Faridah, Anni; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research has purpose to analyze the effect on the quality of roselleextract (color, texture, aroma, and flavor) soy milk ice cream. Rosella extract isused as much as 4%, 5%, 6% and 7% of the amount of soy milk. The research is acompletely randomized design experiment with three replications. The respondentis S1 and D3 of the Culinary department students about 30 students. Theindependent variable (X) which is 4% (X1), 5% (X2), 6% (X3), 7% (X4). While thedependent variable (Y) is the quality of soy milk ice cream. The data obtained andtabulated in tables and tested ANOVA, significantly different if followed byDuncan's test. Results of this research is the effect of roselle extract as much as4% (X1) gives less influence purple color, texture is rather smooth, somewhatberamoa soy milk, sweet taste, and less sour. While on treatment of 5% (X2) forquality some what purple color, texture is rather smooth, slightly scented soymilk, sweet, and slightly sour. In treatment 6% (X3) for the quality of the colorpurple, somewhat delicate texture, less flavorful soy milk, the taste is rather sweet,and sour. And at 7% (X4) for the quality of the color very purple, somewhatdelicate texture, less flavorful soy milk, the taste is rather sweet, and very sour.Effect of roselle extract 6% (X3) gives the best quality on soy milk ice cream.Kata Kunci : Pengaruh, Ekstrak Rosella, Es Krim Susu Kedelai
STUDI TENTANG KERAJINAN SULAMAN BENANG EMAS DI NAGARI SANIANGBAKA KECAMATAN X KOTO SINGKARAK KABUPATEN SOLOK UTARI, AYU GUSTI; Zahri, Wildati; Idrus, Yenni
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Gold thread embroidery craft is one of the craft in Saniangbaka villages that have economic value and beauty value which has been handed down and done by women. The purpose of this study was to describe the shape of motifs of gold thread embroidery, materials used for gold thread embroidered, techniques of gold thread embroidery, and types of gold thread embroidery products. This study uses qualitative method. The type of data is primary and secondary data. The technique of collecting data through observation, interview and documentation. The data analysis technique which uses interactive model analysis that is related with subject matter is data reduction model, data presentation, and conclusion. The results of the study are: Shape of gold thread embroidery motifs derived from the naturalistic form of plants and animals, such as florals, leaves, twigs, chicken, bird, and geometric such as triangles, rectangles, circles, from then on stylized motifs into decorative ornament. Materials used are velvet, satin, gold embroidery threads, sewing machine thread, and needles for hand embroidery. Gold thread embroidery techniques in Saningbaka villages use pamedangan legged, namely gold thread laid on the surface of the fabric and embroidered motif followed by way of regular sewing thread pinned gold thread, gold thread embroidery characteristic in this Saniangbaka villages its motive is always full with gold threads, is not only the edge of motive, called the Or nu'e techniques. Gold thread embroidery products in Saniangbaka villages produced is for custom fixtures and traditional wedding, while products such as wall hangings, clothing, tablecloths, pillowcases seats, and souvenirs in the form of purses, bags and toys key is a special order from the buyer , is expected to yield gold thread embroidery is to improve the economy and can be preserved.
MODUL PEMBELAJARAN BATIK KELAS IX SMK NEGERI 8 PADANG Aryati, Yulia; Efi, Agusti; Yusmerita, Yusmerita
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study begins from the goal of national education system on improving the quality of learning through learning outcomes. SMKN 9 Padang including one of the schools that still realy on textbooks in the learning process of batic. Pre-study observations show that the learning batic has not met expectations. This is likely because the students do not have a background in terms of making batic.2Science is developed to introduce the module as one of the teaching materials that can improve student learning outcomes effectively and efficiently. This research was conducted with the aim of : 1) produce a valid batik learning modules, practically, and efficient, 2) develop a learning module on batic material for secondary vocational schools.This type of research is the research and development or development methods, namely designing and making batic learning modules, and then test the validity, practicalities and effectiveness. Each test is done, there is validation sheet stating valid or not. Data analysis technique consists of analyzing the validity, practicalities and effectiveness. The questionnaire contains about practicality, activities and student motivation. Questionnaire data were analyzed using a Likert scale. Research object is a class XI student SMKN 8 Padang.The result based on data obtained show that the learning module batic produced in a valid category, practical and effective both in terms of the feasibility of the module content, language of modules, graph and presentation of module. It was concluded that the learning module batic worthy to serve as one of the reference material in the development of textile craft module specifically about learning batic.Keyword : Batic Learning Modules
PERSEPSI PENGUNJUNG TENTANG FASILITAS WISATA DI OBJEK WISATA LEMBAH HARAU KABUPATEN LIMA PULUH KOTA Fatimah, Sithy; Silfeni, Silfeni; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to to know Perceptions Visitors About Facilities Attractions Tourism In Harau Valley. This study was descriptive quantitative. Population of 160 242 visitors in the attraction. Selection of the study sample using technique using incidental sampling as many as 100 people. Data collection using a questionnaire based on a Likert Scale that have been tested for validity and reliability. Perception research results Facility Visitors About Tourism In Harau Valley Attractions categorized quite well with the average value of 172.01 which is at 185.9 157,1- range. While based on each of the indicators, namely: (1) the form of tourist facilities belong to the poor category with an average value of 49.46 is in the range 53.9 42,7- scores, (2) the functions belonging to the category of tourist facilities quite well with the average value of 34.04 is in the range of 37.6 31,4- scores, (3) the location of tourist facilities belong to the category of fairly well with the average value of 46.65 scores were in the range 39.4 - 47.6, (4) the quality of tourist facilities belong to the category of fairly well with the average value in the range of 42.86 39,8- score of 48.2.

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