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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 590 Documents
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HUBUNGAN DISIPLIN BELAJAR DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PRODUKTIF TATA KECANTIKAN RAMBUT SMK NEGERI 6 PADANG TAHUN AJARAN 2014/2015 Sari, Wulan Filta; Rostamailis, Rostamailis; Yanita, Merita
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 article aims to determine the tendency of learningdiscipline and student learning outcomes in subjects productive. Thistype of research is a descriptive quantitative approach of Ex PostFacto. Population in this research is grade X, XI, and XII in BeautyHairstyling Subject of SMK Negeri 6 Padang that totaling 76 peoplesand samples taken for about 46 peoples from part of the population.Data were analyzed using the percentage of Achievement LevelRespondents (ALR), correlation analysis using Pearson ProductMoment Correlation and continued with T test. The results showedthat, the percentage of respondents' level of achievement in thediscipline of learning 57% with low category. While the results ofstudy subjects known to the average productive learning outcomeslowest is 65 whereas the highest learning outcomes is 95. Bivariatecorrelation analysis was obtained by 0.614 indicating a strongassociation occurs, the significance test of correlation shows the pricet count > t label (14, 548 > 2.021) which means that there aresignificant Ha who reads the discipline of learning to the learningoutcomes of students earning subjects Subject Tata Beauty SMKNegeri 6 Padang received the 95% significance level.Keywords: Discipline learning, learning outcomes, productivelesson, hairstyling.
PENERAPAN STANDAR USAHA RUMAH MAKAN DIKAWASAN OBJEK WISATA PANTAI GANDORIAH PARIAMAN Febrianti, Riri; Waryono, Waryono; Ferdian, Feri
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to know the standard business restaurant imp-lementation in the area of attractions Gandoriah Pariaman Beach.This research consists of two indicators are: product and service. This type of research is descriptive research using kualitatif data and kuantitatif data. Determination the research with the informant of purposive sampling is 7 restaurant owner.Data collection through interview, documentation and observation.Technic analysis data with reduction data, presentation data and conclusion.Based on the results of the study concluded that in general thestandard effort restaurant implementation about product in the form of spacious room of appropriate seating capacity, sufficient lighting and air circulation, food has been available, a clear sign is already applied. Food storage according hygiene sanitation applied 57,14%, restroom are clean and well maintained 14,28%, tables, chair and tableware according hygiene applied 57,14%, list menu accompanied price applied 57,14%. For service, serving meals are served by employees, payment is made by direct payment with respect to paying visitors and handling guest complaint by way of explaining to guest.Key Word: Implementation, Business Standar Restaurant1Prodi D4
Hubungan Daya Tarik Wisata dengan Keputusan Pengunjung ke Pantai Pasir Jambak Padang Rahman, Aidil; Yuliana, Yuliana; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is aimed to determine the relationship between tourist attraction with visitors' decision to Pasir Jambak Beach Padang. This research is a correlational study. The population of this research was the visitors who've been to Pasir Jambak Beach Padang. The sampling technique is non-probability sampling, using purposive sampling. The number of samples in this reserach amounted to 86 peoples. Data was collected using a questionnaire with a Likert scale that has been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis and correlation using SPSS version 16. The results of this research indicate that the ratings of visitors of tourist attraction in Pasir Jambak Beach Padang placed in enough category 62%, and 38% of respondents placed in poor category. More then 86% of visitors decision to Pasir Jambak Beach Padang placed in enough category, and 14% are in poor category. The correlation coefficient between the tourist attraction with visitors decision to Pasir Jambak Beach Padang is 0.767 with a significance value of 0.000 that means there is a very strong correlation and a positive and significant between tourist attraction with visitors' decision to Pasir Jambak Beach Padang.Keywords: Tourist Attractions, Visitor Decision.
HUBUNGAN DISIPLIN BELAJAR DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PRODUKTIF JURUSAN TATA BUSANA SMK NEGERI 1 AMPEK ANGKEK TAHUN AJARAN 2012/2013 Febriany, Eka; Katin, Yusmar Emmy; Ernawati, Ernawati
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of the study was to examine the relationship variables with the variable learning discipline learning outcomes, and measure the closeness of the relationship between the two variables. This type of research is descriptive correlational. The population in this study were students of class X and XI majors SMK 1 dressmaking Ampek Angkek totaling 47 individuals and the entire population sampled. As an instrument to determine student learning discipline using a questionnaire (questionnaire) that have been tested for validity and reliability, while learning to know the results obtained in productive subjects of documentation studies teachers. Analysis using Achievement Level Percentage of respondents (TCR), correlation analysis using the Pearson Product Moment Correlation and continued with the t test for the significance of the correlation analysis and to test the hypotheses using correlation coefficient analysis and correlation coefficients analysis of significance. The results showed that, the percentage of respondents' level of achievement on indicators of discipline learned at school by 61% in the low category and the discipline of learning at home indicator score obtained by 63% with the low category, the overall percentage of respondents in the achievement of student learning discipline variables obtained a score of 62% with low category. While the results of productive study subjects most students received grades that are not completed in the amount of 66% and only 34% of students who pass. Correlation analysis was the score of 0.608 with a strong correlation interpretation, correlation significance test showed price t count> t table (21.004> 2.021) which means that the Ha which says there are positive and significant relationship between the discipline of learning to the learning outcomes of students earning subjects Programs SMK 1 dressmaking Ampek Angkek received a significant level of 95%.     Kata kunci: Disiplin, Pelajaran Produktif, Hasil Belajar
PENGARUH SUBSTITUSI SUSU KEDELAI TERHADAP KUALITAS KUE LAPIS MALAYSIA Qisthi, Puti Mizani; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the utilization of soy milk as much as 25%, 50% and 75% in the processing layer cake of malaysia. This type of research used the methode of random design complete with three repetitions. The data used were primary data sourced from 30 semi-trained panelists by proposed the organoleptic test format to see quality of the volume, shape, colour, aroma, texture and taste. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed there was significant influence to the quality of layer cake of malaysia that is on the quality of flavor soy milk. The quality of the volume expands, forms arectangle 8x1x6 cm, neatly shape, same shape, pink color, soft green color, soft yellow color, vanila aroma, soft texture and sweet taste wasn’t affect the quality of the layer cake of malaysia. The best present on the percentage of used of the soy milk 25%.Key word : Soy Milk, Layer Cake of Malaysia, Quality.
FAKTOR-FAKTOR PENGHAMBAT DALAM PENYELESAIAN SKRIPSI MAHASISWA DI JURUSAN KESEJAHTERAAN KELUARGA Julita, Julita; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research was conducted with the aim to describe the restricted factorsin the completion of an undergraduate thesis in the Department of that includesinternal and external factors. Types of research are qualitative and descriptive mixmethods (Mixed Method). This research was conducted in the Department ofhome economic in April. Sources of quantitative data obtained fromundergraduate students of culinary school in 2009-2011 who are taking thecourses thesis as many as 42 people, sources of qualitative data obtained from theDepartment of home economic undergraduate students in culinary school in 2009-2011 who are taking the undergraduate thesis. Quantitative data collectiontechniques with questionnaire, qualitative data with observation, interview anddocumentation. The result showed that, in general the barriers of college studentsin the completion of a thesis in terms of internal factors (motivation) is alreadyquite well with percentage score of 45,23%. But the barriers of college students inthe completion of a thesis review of external factors (look for material or title ofthe thesis, literature search and the problem when consulting the advisorundergraduate thesis) still constrained.Keyword : Restricting Factors in the completion, of an undergraduate thesis
IMPLEMENTASI PENYIMPANAN BAHAN MAKANAN DI FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Muhadi, Ihsan; Silfeni, Silfeni; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated from the observation regarding the storage of foodstuffs at the Faculty of Tourism and Hospitality, there is no longer space available to received the foodstuffs, unorganized materials of perishabel and grouceries. This research was consisted by two indicators of Materials Perishabel and Materials grouceries. This research was descriptive research with qualitative data. The sampling technique was done by purposive sampling. Data were collected by observation, interview and documentation involving informans and respondents. According to the research, it was revealed that (1) Perishable materials; storage according the temperature was done as needed, Perishable materials, that were available are cheddar cheese, mozzarella cheese, korsvet, sausage, cream, butter, with as a refrigerator storage equipment in the temperature of 18-20 °C. mean while the storage technique of perishable is using first in first out system. For the cleanliness of storage equipments cleaning was done twice a week. (2) Groceries materials; storage of groceries materials carried by differentiating according to the type made at the time of food receiving, Groceries materials available were flour, sugar, powdered sugar, dried herbs, edible oils, chocolate powder, gelatin powder and fermifan with made of wood with two shelves as a storage equipmen, The storage technique of groceries is also using the first in first out system. Then the positioning of groceries stock card whice incorrect has become the problem for students to found the availability of groceries, and for the cleanliness of storage equipments cleaning was done three times in a semester.Keywords: Materials Perishabel and Materials grouceries, First in first out.
HUBUNGAN PENGETAHUAN MAKANAN DAN KESEHATAN DENGAN FREKUENSI KONSUMSI MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG Amelia, Kindi; yuliana, yuliana; kasmita, kasmita
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research was to analyze relationship between food andhealth knowledge with food consumption frequency for elementary schoolstudents in SD Pembangunan Laboratorium UNP. This research was descriptivecorrelation. Population in this research was 75 students from IV, V, and VI classin SD Pembangunan Laboratorium UNP. Based on the result it was shows that thehighest percentage of student who has knowledge about food and health was infair category (44%). From the frequency of food consumption, the highestpercentage of student consumption is nugget (56%), while roasted meatball(55%), noodle sausage (54%), pempek (53%), and batagor (50%). The result alsoshows negative relationship between food and health knowledge withconsumption frequency of snack for elementary school students in SDPembangunan Laboratorium UNP. It is mean that the highest knowledge thatstudent have, the lesser frequency student to consume snack in SD PembangunanLaboratorium UNP.Keywords: knowledge, consumption frequency, food and health.
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 MORDAN AIR TAPAI KETAN HITAM DAN AIR TAPAI SINGKONG TERHADAP HASIL PENCELUPAN PADA BAHAN SUTERA MENGGUNAKAN EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana L) Hasanah, Uswatun; Adriani, Adriani; Novrita, Sri Zulfia
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to describe the name of the color (hue), the bright dark color (Value) and the color flatness of the silk dye results using mangosteen peel skin extract (Garcinia Mangostana l) with mordan water tapai black sticky and cassava tapai water. This type of research is an experimental research. The data used are primary data sourced from 15 panelists, then the collected data is processed and analyzed using ANOVA and Percentage. Immersion of silk material with mangosteen peel extract (Garcinia Mangostana l) without mordan produces Antique white color with bright value and flatness of flat color. Mordan Air Tapai Ketan Hitam is Pale Golden with value is quite bright and flat color of paa category is quite flat and mordan water tapai cassava is Almond off with equal value of light and flatness of color in flat category. The result of analysis of dark data of bright color (value) shows Fcount> Ftable = 3.320> 3. 22 It means there is significant influence to the dark of color (value) due to mordan influence. In the flatness of the color indicates Fcount> Ftable = 26.169> 3.885 This means that there is a significant effect on the color of the mordan effect.

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