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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 51 Documents
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Search results for , issue "Vol 8, No 1 (2015): Periode Maret 2015" : 51 Documents clear
PENGARUH KOMUNIKASI INTERPERSONAL TERHADAP PRODUKTIVITAS KERJA KARYAWAN GRAND ROCKY HOTEL Gusti, Via; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study is aimed tof the determine the effect of Interpersonal Communication towards Employee Productivity Grand Rocky Hotel Bukittinggi. The research type is using associative causal correlation approach. The population of this study were permanent employees of the Grand Rocky Hotel Bukittinggi with amounted of114people. Selection of the sample using proportionate stratified random sampling technique (54). Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The results showed that in general, the interpersonal communication was classified as good category and the labor productivity was classified as passbly. Based on regression analysis the study had found influence siginifikansi between interpersonal communication with labo rproductivity by 23%. Keywords: Communication, Interpersonal, Productivity, Work
PERBEDAAN KUALITAS KERUPUK AMPLANG YANG DIHASILKAN DARI BERBAGAI SUMBER PROTEIN ADAWIYAH, RABIYATUN; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the differences in quality of crackers amplang resulting from rebon, jerbung shrimp, catfish, and catfish each as much as 100%, the shape, color, aroma, taste and texture. This type of research is an experiment that is doing three repetitions were carried out in June 2014, with the number of panelists 30 people and has passed a course in Food Technology. The independent variable is rebon 100% (X0), shrimp jerbung 100% (X1), catfish 100% (X2) and catfish 100% (X3). The dependent variable (Y) is the quality of shape, color, aroma, flavor, and texture of crackers amplang. Results show differences in quality of crackers amplang produced from a variety of protein include forms such as sticks is found in the x2 (3.96) with categories such as sticks, fluffy shapes contained in x1 (3.47) with a category rather fluffy, golden yellow color contained in x2 (2.93) with the category of slightly golden, fragrant aroma contained in x2 (2.66) with the category somewhat fragrant, savory flavor found in x2 (2.56) with a category rather tasteful and crumbly texture found in x2 (2 , 84) with a category rather fragile.Keywords: Crackers amplang, quality.
PERSEPSI WISATAWAN TENTANG SAPTA PESONA PANTAI TIRAM KABUPATEN PADANG PARIAMAN Putri, Mairihda; Yuliana, Yuliana; Waryono, Waryono
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study destination to determine the perception Tourist about Sapta Pesona Beach Tiram Padang Pariaman the views of 4 indicators are safe, order, clean and ramahtamah. This type of research is descriptive quantitative. The population of this study is that tourists are moderate and frequent visits to Coast Tiram, amounting to 280 people. Selection of the sample using incidental sampling technique (100 people). Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. Data were analyzed using the average formula ideal research (Mi), and standard deviation (Sdi). The results showed that in general the perception of tourists about the Sapta Pesona Beach Padang Pariaman Tiram are categories include good enough with a value score 95.03. Sapta pesona seen from the indicator with the value score 28.98, orderly with a value score 28.34. Clean with a value score 20.84. Ramah tamah with a value score 16.87. Keywords : Perception, Sapta Pesona, Tourist
PENGARUH PEMANFAATAN LULUR SERUNI TERHADAP PERAWATAN KULIT TUBUH Ningsih, Nuning Nila; Rahmiati, Rahmiati; Rosalina, Linda
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This article aims is to analyse the use of body scrub, wiping,Mustika Ratu against skin care body with frequency once a week,which is assessed in terms of smoothness and brightness of the skin ofthe body. This type of research is pre-experimental and only done onone group of experiments. The object of the research is the skin of thebody (hand skin). The population of the research were studentmajoring in sports and UNP Beauty and Makeup that has the samecriteria. Purposive sampling technique was used with carried outvolunteer amaunt to 5 people. Based on the results of its homogeneityand normality analysis, research data is normal and homogeneous.The hypothesis suggests that skin care body scrubs make use ofChrysanthemum in shows the significant on each indicators, Theresults t (count) 2.926 for smoothness and t (calculate) the brightnessto 2.714 > t (table) 2.022. The use of body scrub, wiping can smoothand brighten the skin of the body with the frequency once a week.Keywords: Utilization, chrysanthemums scrubs, skin care and
PENGARUH SUBSTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS ES KRIM ELASTRI, APRINI; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is constituted by utilization of peel red dragon fruit at this time is stillnot optimal in food processing. Peel of red dragon fruit is containing betalain pigments aresoluble in water, and can be used natural dyes. The research purpose to analyze effect fromsubstitute extracting peel of red dragon fruit as much 13.5%, 32% and 50.5% of the icecream quality (color, aroma, texture, and flavor). The research type is experiment, methodeof this research using a completely randomized design with one factor that substitutingpeel red dragon fruit extract as much three times repetition. Data in use are primer dataobtained get from 30 panelists which give the answers from questionnaire (formatorganoleptic test). The data has been tabulated in tables and analysis variance (ANAVA).If diferent continued with Duncan test. The results of research showing there aresignificant between 0%, 13.5%, 32% and 50.5% to ice cream quality from peel extract ofred dragon fruit in color quality pink fanta Fh (442.17)> Ft (2.72), the quality of the milkaroma Fh (14:01)> Ft (2.72), texture quality is tender and creamy Fh (22:43)> Ft (2.72),but its not take effect of flavour quality is sweet Fh (2.62)> Ft (2.72). The highest resultsbe like panelists in substitute extracting peel of red dragon fruit as much 50.5% (X3). Canbe concluded that substitute peel extract of red dragon fruit as much 50.5% is the bestpercentage in use to colour quality and texture of ice cream.Keywords: peel Extract Red Dragon Fruit, Ice Cream, Quality
PENINGKATAN AKTIFITAS DAN HASIL BELAJAR SISWA PADA MATA PELAJARAN KESEHATAN, KESELAMATAN KERJA (K3) DAN HIGIENE SANITASI DENGAN MENGGUNAKAN MEDIA POWER POINT DI SMK NEGERI 3 KOTA SOLOK Sarah, Sarah; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this research is low activity and students learning outcomes on subjects Kesehatan, Keselamatan Kerja (K3) and Higiene Sanitasi at SMK Negeri 3 Solok. Purpose of this research to increase activity and students learning outcomes using power point. Type of research is Classroom Action Research, with three cycles. This research consisted of four stage planning, acting, observation, and reflection. Data used primary data were obtained directly from students activities form and students learning outcomes on subjects K3 and Higiene Sanitasi. Data obtainedare tabulated and calculated the percentage of achievement of learning objective. The result showed media poer point can increase activity and students learning outcomes on subjects K3 and Higiene Sanitasi. This matter can be seen increased activity and learning outcomes master learning target above the value 71.Word keys : activites, learning outcomes, students, media, and power point
PENGELOLAAN PRODUKSI USAHA BORDIR BUKITTINGGI (Studi Kasus Pada Usaha Bordir Ambun Suri) Febriani, Reka; Zahri, Wildati; Idrus, Yenni
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study describes how the business premises Ambun Suri manage production so much in demand, this study aims to obtain information, analyze and describe data tentangpengelolaan Ambun Suri production embroidery business as workforce planning, tools and raw materials, and production planning.The method used in this study is a qualitative case study method. This research was conducted in the city of Bukittinggi. The type of data in the form of primary data and secondary data. Data collection was done by observation, interviews, and documentation. Data analysis techniques used are data reduction means summarizing key points in accordance with the focus of research, the presentation of the data is done in the form of a brief description, and conclusions mentioned here can answer the problem formulation. To get valid data to perform data validity extended way back spaciousness observation point researchers to obtain additional discovery, increase endurance, triangulation and auditing.Results of research on the management of the production of embroidery, namely: (1) planning workforce consisting of recruitment is done in non-formal, planning work time in a place of business Ambun Suri 5 days a week and remuneration planning tailored to the work or how much finished materials embroidered (2) planning tool starts from planning sewing machine, sewing needle, thread and material used starting from planning its kind and many are used in production. (3) for the planning of production starting from the planning motifs, decorative patterns, embroidery process to distribute it.Kata kunci : Pengelolaan Produksi Bordir Bukittinggi
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS ROTI TAWAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality
PENGARUH PENGGUNAAN MASKER LIDAH BUAYA TERHADAP PERAWATAN KULIT WAJAH KERING HANZOLA, GITA FADHILA; Rahmiati, Rahmiati; Astuti, Murni
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of the use of aloe vera mask for dry facial skin care is done once in 2 weeks with assessment indicators at the level of skin moisture, and the brightness of the skin. This study uses a pre experiment with designs (one group pretest - porstest design). The number of samples are 5 people taken through purposive sampling technique to sample selection tailored to specific criteria. Assessment conducted by panelists who are 5 people using observation sheet. The data analysis technique used is the analysis of paired samples t test to compare the treatment of pretest and posttest, before the t test to test for normality and homogeneity. The results showed that the effect of the use of Aloe Vera mask to dry facial skin care skin moisture indicator shows the highest scores in the fourth and fifth treatment with an average score of 4.0 category Ultra Moist. The proposed hypothesis is accepted at the 5% significance level for the price of t> t table (8.552> 2.776) and (8.552> 4.604) at a significance level of 0.01 (1%). Effect of Aloe Vera mask for dry facial skin care in skin brightness indicator shows the highest scores in the fifth treatment with an average score of 3.0 category Bright. The proposed hypothesis is accepted at significance level of 95% due to the price of the t> t table (5.262> 2.776) and (5.262> 4.604) at the significance level of 0.1 (1%). Based on the research results prove mask Aloe Vera gel can moisturize and brighten the skin dry.Keywords: Humidity facial skin, facial skin brightness
STUDI TENTANG KAIN SONGKET DI STUDIO SONGKET SUMATERA LOOM KECAMATAN AMPEK ANGKEK KABUPATEN AGAM (STUDI KASUS) Astuti, Fitri Jaya; Nazar, Ernawati; Yasnidawati, Yasnidawati
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Studio Songket Sumatra Loom able to revitalize songket songket-old, and capable of producing quality songket, also has its own characteristic songket, both in terms of yarn, color, pattern and shape of the resulting product. The purpose of this research is to describe the history of songket, yarn types, colors, patterns, and shapes of products in Studio Songket Sumatra Loom. The method used in this research is a case study with a qualitative approach. The technique of collecting data through observation, interviews and documentation. Collecting data using primary and secondary sources. The data analysis is done by using interactive analysis relating to the subject matter that is the data reduction, data display, and conclusion end. Results of the research: History Loom Studio Songket Sumatra, Sumatra leader Loom is Bernhard Bart. Bernhard was interested in the motives and complexity songket making techniques and finally Bernhard decided to open Studio Songket in 2005 which was formerly Erika Rianti, in 2013 the name changed to the name Loom Studio Songket Sumatra. Type of yarn used is silk threads and yarns macau (gold and silver) .warna used yellow gold, silver, red, black, pink, blue, purple, brown, green, orange, and gray. Has 22 motifs that resemble plants, animals, geometric shapes and custom words. The shape of the resulting product is complete the form salendang custom clothing, gloves, belts, sisamping, deta, dalamak and souvenirs in the form of wall hangings.Kata kunci: studi kasus, kain songket, ampek angkek

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