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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
PENGARUH PENAMBAHAN WORTEL DAN RUMPUT LAUT TERHADAP KUALITAS NUGGET TEMPE FIRDAUS, FIRDAUS; Faridah, Anni; Holinesti, Rahmi
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 the study is to analyze the effect of the addition of carrot and seaweed as much as 25%, 50%, 75% and 100% of the amount of material used to quality tempe nuggets (shape, color, aroma, texture, and flavor). Type of research is true experimental with completely randomized design method. The object of research is tempe nuggets with the addition of carrots and seaweed were: 0%, 25%, 50%, 75% and 100%. The data used are primary data obtained directly from the 30 panelists who gave the answer of organoleptic test format. The data has been obtained and tabulated in tables and performed Variant Analysis (ANAVA), if different followed by Duncan test. The results showed significant effect on the quality of the same form, star shape, the color of the inside, the texture elasticity, hardness and hedonic texture, aroma tempeh, carrots and hedonic aroma, not unpleasant taste and savory flavor. Statistical test results showed a sub indicator of skin color, hedonic color, fragrant aroma and hedonic taste fried tempe nuggets Ha rejected stating there was no significant effect of the addition of carrots and seaweed on the quality of tempe nuggets.Keywords: Tempe Nugget, Carrot, Seaweed
STUDI TENTANG SULAMAN TANGAN DI NAGARI MUNGKA KECAMATAN MUNGKA KABUPATEN LIMA PULUH KOTA WIDIASARI, YOSI; Adriani, Adriani; 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

Hand embroidery in Nagari Mungka is inherited from parent to theirdaughters. However, the citizen of Lima Puluh Kota district andsurroundings are not familiar with this. The purpose of this study is todescribe about the types of embroidery, the forms of embroidery design, thetechniques of embroider, and the type of embroidery products. This studyuses qualitative method. The type of data is primary and secondary data.The technique of collecting data through observation, interview anddocumentation. The data analysis technique which uses interactive modelanalysis that is related with subject matter is data reduction model, datapresentation, and conclusion. The results of the study are: first, the handembroidery in Nagari Mungka has six types, there are shadow embroidery,needlepoint arise embroidery, flat embroidery, fantasy embroidery, ribbonembroidery, and attach mute and sequins. Second, the design of this isnatural (plants and animals) and geometric (other objects). There havethirteen of it. There are stalk, leaf, roses, jasmine, hibiscus, sunflower, lotus,taro, tulips, butterflies, Itiak pulang patang, triangle and roda-roda isi.Third, the techniques of embroider in Nagari Mungka has two types. First,tarranging thread decoratively technique. Second, lekapan technique.Finally, the embroidery in Nagari Mungka produces material of bajukurung, materials of dress, mukenah, and veil .
PERSEPSI DUNIA USAHA SALON KECANTIKAN TERHADAP KOMPETENSI PRAKTEK KERJA INDUSTRI SISWA TATA KECANTIKAN SMK NEGERI 7 PADANG YUPELMI, MIMI; Hayatunnufus, Hayatunnufus; rahmiati, rahmiati
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 intent describe effort the world perception beauty salon to industrial working practice interest student Sets SMK'S beauty Country 7 Moorlands. This research gets quantitative descriptive character. Total population 46 person and samples as much 30 person with samples taking tech it purposive is sampling one that taken from by pro employee at its area and was working more than 1 year at beauty salon. Data analysis tech utilize percentage formula. Acknowledged observational result perception universalizes beauty salon effort to afektif's interest student industry working practice Sets SMKN'S beauty 7 Moorland lies on pretty good category with percentage 90,1%. Meanwhile effort the world perception beauty salon to psikomotor's interest student industry working practice Sets SMKN'S beauty 7 Moorland lies on good category with percentage 88,8%. Of descriptive analysis result gets to be seen that efforts world perception beauty salon to industrial working practice interest student Set SMKN'S beauty 7 Moorland lies on pretty good category with percentage 89,45%.
PENGETAHUAN TENTANG KOSMETIKA PERAWATAN KULIT WAJAH DAN RIASAN PADA MAHASISWI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG SUKRISTIANI, DWI; Hayatunnufus, Hayatunnufus; 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 aimed to describe female colleger knowledge of Family Welfare Department for cosmetic uses. Includes facial skin care and makeup cosmetics. This type of research is descriptive quantitative. Sampling technique in this study using proportional random sampling technique were 70 female colleger of Family Welfare Department year entry 2013. Techniques of Data collection using the test in the form of multiple choice questionnaire items. Data analysis technique used is descriptive analysis formula with help of a computer program Microsoft Excel. The results showed that the knowledge of the facial skin care cosmetics is included in less category (80.00%) and knowledge of makeup cosmetics is included in less category (82.86%).Keywords: Cosmetics, Care, Facial Skin, Makeup
Pengaruh Penggunaan Sari Wortel Terhadap Kualitas Donat BR Sinuhaji, Sri Ulina; Ruaida, Ruaida; 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 research aims to analyze the differences in the effect of the use ofexternal quality carrot juice to cover the volume, color, shape, texture smooth,soft textur, aroma, sweetness, flavor carrot, and hedonic on donuts. This researchis an experiment using a completely randomized design of three replications / trialwith the number 30 panelists. The independent variable was the use of carrotjuice (X) and the dependent variable (Y) is the quality donuts covers of eachquality. Based on the analysis of the results of the study showed that the quality ofthe test volume levels obtained volume expands categorized, categorized goldenyellow color, round shape simestris categorized, categorized smooth texturesmooth, soft texture soft category, aroma scent category carrots, sweet taste of thesweet and was carrots. Based on the data of all tests performed significantly Hawhich reads thus there is a difference in the effect of all studied quality.Keywords: influence, juice carrot, quality doughnuts
PERSEPSI MAHASISWA TENTANG KUALITAS MAKANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERNANDO, JOAN; 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 is to determine the college student’s perceptions about the food quality cafeteria FT UNP. This research consists of five indicators are: color, appearance, portion temperature and flavor. This type of research is descriptive research using survey method. Population in this research amounted to 8060 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 Guttman scale that tested for validity and reliability. Based on the results of the study concluded that in general the college students’perceptions about food quality cafeteria FT UNP by 6% of respondents expressed very well, 28% of respondents said good, 59% of respondents said sufficiently, and 7% of respondents said less. If means the college students perception about food quality have score means 7.8 as sufficiently category.Keywords: perceptions, food quality
PENINGKATAN AKTIVITAS DAN HASIL BELAJAR SISWA MELALUI MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW PADA MATA PELAJARAN BUDAYA ALAM MINANGKABAU DI SMP NEGERI 2 PULAU PUNJUNG KABUPATEN DHARMASRAYA KH, YUSNIMAR; Adriani, Adriani; Nelmira, Weni
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 this research is to know the improving studentsactivity and their result at Budaya Alam Minangkabau subject by usingcooperative Jigsaw at SMP Negeri 2 Pulau Punjung KabupatenDharmasraya.There are two cycles in this classroom action research.Each cycles needs three meeting and four steps. They are planing, acting,observing and reflecting. It is use to get improvement to next cycles. Theinstrument used to collect data is observation sheets, test, and field notes.The collection of data is helped by an observer. The data is analyzedthrough two ways. Qualitative data is analyzed with narration andargumentation and quantitative data. It must reach 85 % for students’activity. The result of research reaches 87%. The student achievement is85%. The students get score 76. The result of this research is 88%. So, itcan be concluded that using jigsaw cooperative learning model toincrease students’ activity and their result of Budaya Alam Minangkabausubject at students of SMP Negeri 2 Pulau Punjung KabupatenDharmasraya.Keyword: students’ activity, the result, jigsaw coopertive learning model
PENGARUH PE`MAKAIAN MASKER TEMULAWAK TERHADAP PERAWATAN KULIT WAJAH BERJERAWAT Putri Yulianti, Nel Ayu; Rostamailis, Rostamailis; Rahmiati, Rahmiati
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 effect of the use curcuma mask for skin care facial acne were assessed in terms of color, shape, volume, and number of the acne. This study has a different treatment such as; control group, the first experimental group and the second experimental group. This type of research is a quasi-experimental study with nonequivalent control group design and the sampling technique used was purposive sampling were carried out in volunteers. The samples in this study were nine students aged 17-25 years old with type inflammatory acne. The analysis of the data is using a Varian analytical techniques and Duncan test. The results showed that the change in color, shape, volume, and number of acne in the control group didn’t show the change for the better on every indicator. In contrast, the first experimental group with frequency of use of the curcuma mask once in three days showed significant influence in every indicator. Meanwhile, in the second experiment with the frequency of use once a week showed significant results in each indicator. The use of curcuma mask regularly with a frequency of 1 x 3 days and 1 x a week has provide significant result towards a better.Keywords: Curcuma Mask, Treatment, Acne Prone Skin
HUBUNGAN DISIPLIN KERJA DENGAN KINERJA KARYAWAN DAIMA HOTEL PADANG Setyaningsih, Feni
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 employee discipline Hotel Daima Padang, 2) Describe the employee's performance Daima Hotel Padang, and 3) Analyzing there a positive and significant relationship between the work and performance of employee discipline Hotel Daima Padang. This research is correlational research. The population in the study were employees of Hotel Daima Padang totaling 50 people. The sample totaled 50 employees taking the total sampling technique. Data was collected using a questionnaire and analyzed through description and correlation analysis using SPSS. The results showed that: 1) Discipline Employees are in the good category (72%), 2) Employee Performance are the good category (56%), 3) Results Corelasi Product Moment test with significance level of 5%, there is a positive relationship and significantly between Discipline Working with Employee performance with r value of 0.0418 with the interpretation of the relationship is quite strong. Keyword: Discipline of Work, Employee Performance
MAKANAN HANTARAN PADA UPACARA PERKAWINAN DI DESA SUNGAI ABU KECAMATAN HILIRAN GUMANTI KABUPATEN SOLOK PROVINSI SUMATERA BARAT Santi, Titen Darlis; Yusuf, Liswarti; Sofnitati, Sofnitati
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 background of this research is the lack knowledge of sungai Abu citizen about the a series of delivery events, which brought indigenous food, the tools used to carry food customs and customary meaning of food brought to the delivery and implementation of events that play a role in treating food only mothers aged 60 years. The purposes of this study are (1) to describe the implementation of a series of ceremonial delivery, (2) describe the type of custom foods delivery, (3) describe the equipment used to carry the customary food delivery (4) expresses the meaning of food delivery at the ceremony. The research is a qualitative research, the research object is the customary food that is brought in delivery event in the village of sungai Abu. The instrument used in this study is the observation, interview and documentation. Data are analyzed using data reduction, data presentation, drawing conclusions and verification. The results showed that the delivery event in Sungai abu village be held in the second day of marriage ceremony, conducting a series of delivery events in the village of sungai abu has two stages: preparation before the event and conducting a series of traditional ceremonies, the type of food served at the delivery ceremony are 23 species and which as a symbol of niniak mamak and interest to both families. Keywords: Food Delivery, Wedding Ceremony.

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