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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 27 Documents
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Search results for , issue "Vol 9, No 2 (2015): priode Juni 2015" : 27 Documents clear
PERSEPSI WISATAWAN TENTANG DAYA TARIK WISATA PEMANDIAN TIRTA ALAMI KABUPATEN PADANG PARIAMAN Febrina, Nini; Chair, Ira Meirina; Waryono, Waryono
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to determine the tourist’s perceptions about thetraction of tourism Pemandian Tirta Alami Kabupaten Padang Pariaman. Thisresearch consists of four indicators are: attraction, accessibilities, amenities, andancillary services. This type of research is descriptive research using surveymethod. Population in this research amounted to 16478 people’s. Samplingtechnique is non probability sampling, using incidental sampling. Sample numberin this research amounted for 100 people’s. Data collection using a questionnairebased on a Likert scale that tested for validity and reliability. Based on the resultsof the study concluded that in general the tourist’s perceptions about the tractionof tourism Pemandian Tirta Alami Kabupaten Padang Pariaman at categorysufficiently with average’s is 173,79 distance of score in 168 – <210 byinterpretation 37%.
STANDARISASI RESEP SALA LAUAK DI KANAGARIAN ULAKAN KABUPATEN PADANG PARIAMAN Wahyuni, Helva; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala LauakThe background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala Lauak
FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI BATIK PADA INDUSTRI BATIK BUNGO DI KABUPATEN BUNGO PROVINSI JAMBI Susanti, Ria Ana; Ernawati, Ernawati; Adriani, Adriani
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aim to describe how the tool, material, and labor in the batikindustry, and what are the factors thet influence the production of batik bungo.Thekind of this research is quantitative descriptive. It use saturated sampling. Datacollection did by using questionnaire with Likert scale, spread to all respondents thathave been passed validation and realibility test. version The result shows that theresults showed the tool and materials on the level achievement of the questionaire isvery good category (93,67%). Labor at the level achievement of the questionaire isvery good category (83,05%). Batik production at the level achievement of thequestionaire is very good category (86,5%). Based on regression testing, tool andmanpower positif effect on the production of batik, while material negatif effect.Factor influence the production of batik is a tool, material and labor the valueadjusted square (74,0%).keyword: batik production, jambi provincial district bungo
KEPUASAN KERJA KARYAWAN DI HOTEL HOTEL ALIGA PADANG Yulfiana, Dita; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the employee's satisfaction Aliga HotelPadang. This type of research is descriptive quantitative. Population of thisresearch is all employees Aliga Hotel Padang, amounting to 58 people. The sampleselection of this study using total sampling technique (58 people). Collecting datausing a questionnaire based on Likert Scale which has proven its validity andreliability. The results showed that overall job satisfaction of employees belong to acategory quite satisfied with the average value of 104.74 which were in the range of87.7 - <107.2. While based on individual indicators, namely: 1) The contents belongto the category of work is quite satisfied with an average of 18.84 in the range of15.7 - <19.2; 2) Supervision classified in categories quite satisfied with an averageof 19.19 in the range of 15.7 - <19.2; 3) Opportunity to advance classified incategories quite satisfied with an average of 18.24 in the range of 15.7 - <19.2; 4)Wages belong to the category quite satisfied with an average of 12.86 in the rangeof 11.2 - <13.7; 5) Co-workers belong to a category quite satisfied with an averageof 19.02 in the range of 15.7 - <19.2; 6) Working conditions are satisfied belong tothe category with an average 16.59 in the range of 16.5 - <19.5.
STUDI TENTANG BORDIR DI KOTA SUNGAI PENUH PROVINSI JAMBI Hardianti, Witria; Adriani, Adriani; Nelmira, Weni
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is a descriptive research with qualitative approach, which the is aims to describe the of embroidery in Sungai Penuh City, Jambi Province. The research inludes the shape of motifs, the pattern of motifs and color combinations of embroidery in Sungai Penuh City, Jambi province. Results of study revealed that: 1) Forms of embroidary motifs in the Sungai Penuh City, Jambi Province is naturalist form consists of kaluak paku, betel leaf, flower coffee, coffee leaves. 2) The decorative shape is the pattern of motifs that incung Kerinci. The patterns of motifs used in embroidery in the Sungai Penuh City, Jambi province sow ornamental paterns, decorative patterns periphery (periphery stands, periphery dependent, periphery run), free ornamental patterns and decorative patterns field. 3) The combinations of colors embroidery in the Sungai Penuh City, Jambi Province is the combinations of contrasting colors, the combinations of harmonious colors and, the combinations colors of polikromatis. Kata kunci: embroidery, Sungai Penuh City, Jambi province
INOVASI PELAMINAN DIKECAMATAN LUBUK BEGALUNG KOTA PADANG Ardeni, Nofi; Zahri, Wildati; Adriani, Adriani
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the aisle innovation in District LubukBegalung Padang. This type of qualitative research using qualitativeresearch methods. The type of data in the form of primary and secondarydata. The technique of collecting data through observation, interviews,documentation and triangulation. The study concluded innovation aisle,look at innovations parts kasua aisle wood into the aisle seat, a part oftraditional wedding that is not used anymore as: Banta Bulek, Bantakatiak, Rambai-Rambai. The materials used in traditional wedding isvelvet and satin with gold thread sewing, and now has experiencedinnovations that sateen material with sewing lame or tinsel. Colors used intraditional wedding that is red, yellow, green, and black and is nowexperiencing innovation are like the yellow color of gold, silver, purple,blue, pink, and gray. Motifs used in traditional wedding motifs kaluak nails, motive sayik galamai, betel leaf motif and now there is thedevelopment of the old motifs that sarumpun floral, florals sow, butterflymotif. Embroidery techniques used in traditional wedding that gold threadembroidery technique that is done manually or by hand and are nowexperiencing the process of innovation that is embroidered by machine.Keyword : Wedding, Inovation, Lubuk Begalung Subdistric
PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL GRAND INNA MUARA PADANG Azwar, Hendri; Chair, Ira Meirina; Abrian, Youmil
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research aimed to see the Influence of Work-Discipline towardWorkers’ Performance of Grand Inna Muara Hotel in Padang. The research wasquantitative descriptive by using associative clausal method. The population was130 workers of Grand Inna Muara Hotel. The samples were 98 people who wereobtained by using simple random sampling technique. The instrument that wasused for collecting the data was questionnaire. The questionnaire used Likert scalewhich has qualified validity and reliability. Based on the research, work-disciplineof the workers was categorized as very good (87, 75%), meanwhile workers’performance was categorized as good (68, 36%). The results revealed a positive,significant correlation between work-discipline toward workers’ performance ofGrand Inna Muara Hotel that is about 6, 8%. In other words, Ha is accepted.Keywords: Work-Discipline, and Workers’ Performance

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