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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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KARYAWAN DI HOTEL PANGERAN BEACH PADANG Rahima, Witri; Silfeni, Silfeni; Abrian, Youmil
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

This study aimed to determine the effect Compensation Employee Motivation In Hotel Pangeran Beach Padang. This research is associative causal research. With the entire employee population Pangeran Beach Hotel Padang, amounting to 97 employees. The selection of the study sample using nonprobability sampling with sampling technique saturated. Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The study concluded that the overall compensation belong to the category of a bad job with the percentage of 35%, and on each indicator is sufficient salary in the category with a percentage of 35%, incentives in both categories with a percentage of 30%, and facilities in both categories with a percentage 31%. As for the motivation to work quite well belong to the category with a percentage of 40%, and on each indicator is persistence in the category quite well with the percentage of 42%, the excitement of working in a category quite well with the percentage of 29%, labor discipline in the category quite well with percentage of 34%, the responsibility in both categories with a percentage of 35%. These results indicate a positive and significant influence between compensation and employee motivation at Hotel Pangeran Beach Padang where the value of 17.615 t> t table 1.985. Thus Ha stating there is influence between compensation and work motivation can be received with great influence of 76.6%, while 23% were alleged motivation is influenced by other factors.
ANALISI KUALITAS SALA KEJU Yulianto, Deri; Faridah, Anni; Syarif, Wirnelis
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

The purpose of this research was to analyse the effect of the use of chesse for 0 gr, 40 gr, 55 gr, 70 gr, and 85 gr for the shape quality color, smell, texture and taste of Sala Keju produced. This research is pure experiment whit compelete random design method. Variabel X (the use of chesse) and variabel Y (quality of Sala Keju) the data that researcher use is primary data which obtained directly from 30 trained. Data analyse with ANAVA, if different will be continiou with Duncan test. The result of this reseach showed there was a different in the effect of the use of cheese with color, smell quality, savory test and cheese flavour. Whereas for the quality of round shape, similar shape and there is no different effect for the texture wich the best result of Sala Keju was use cheese in 40 gr (X1).Keywords: Sala, cheese, Quality
PERSEPSI MAHASISWA TERHADAP PELAKSANAAN KEGIATAN PENGALAMAN LAPANGAN INDUSTRI (PLI) DI DUNIA USAHA/ INDUSTRI PROGRAM STUDI S1 DAN D3 TATA BUSANA JURUSAN KESEJAHTERAAN KELUARGA FT UNP Hafsah, Siti; Yasnidawati, Yasnidawati; Adriani, Adriani
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study is a descriptive research with quantitative approach that aims to describe the perception of students S1 and D3 Fashion Design Family Welfare Department towards the implementation of Field Experience Industry (PLI) in the business/industry. The population in this study is all of the students S1 and D3 Fashion Design has implemented PLI from July to Desember 2012 and from January to June 2013 amounted to 37 people, samples were taken from all populations. Data processing is doing by determining the percentage and categorization. The result of the research showed student’s perception of S1 and D3 Fashion Design Family welfare of the PLI observation activities in the business/industry are in the unfavorable category (63,9%), in planning activities in the business/industry that are in well enough category (74,9%), the pre-production activities are in well enough category (79,9%), whereas the production activities are in the unfavorable category (64,2%), perception of students S1 and D3 Fashion Design on the implementation of PLI in the business/industry well enough (70,1%). For that the students needs to encreas the ebility and skill of student in order to engage in any activity’s PLI in the business/industry. Kata kunci: Persepsi, Kegiatan Pengalaman Lapangan Industri (PLI)
PENGARUH PEMANFAATAN CREAM CREAMBATH LIDAH BUAYA TERHADAP PERAWATAN RAMBUT Mukti, Suci; Rostamailis, Rostamailis
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 aims to analyze the effect of the use of aloe vera cream bath cream to hair treatment. Indicators in this study were observed from changes in the level of hair loss. This research was pre-experimental design with a one-group pretest-posttest. The object of this study is to experiencing dry hair loss, while the sample in this study were women who have the same age range which ranges between 19 to 25 years, experiencing hair loss. Data collected from this research is primary data obtained directly from the sample by filling out the assessment form has been provided. The research data were analyzed using normality test, homogeneity, and t-test. Based on the results of the data found that the magnitude of the numbers normality test of significance α = 0.05 it can be seen that 0.692> 0.05. This means that the data is normally distributed. Results of the homogeneity test F-4 and F-table count obtained at 6.39. Followed by t-test with the results obtained by -6.325 t and p value of 0.003. This means that there is a significant effect on hair treatment with the use of aloe vera cream of cream bath.Keywords: The use of aloe vera cream of cream bath, hair loss treatment.
STRATEGI PENGEMBANGAN PRODUK WISATA DI OBJEK WISATA ALAM AIR PANAS SEMURUP KABUPATEN KERINCI PROVINSI JAMBI Rezkia, Fadhillah; Yuliana, Yuliana; Pasaribu, Pasaribu
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 aims to determine the strategy of the promotion of tourist destinations that have indicators in the form of bulk sales, sales promotions and direct marketing are seen from the internal factors of the strengths and weaknesses as well as the external factors in the form of opportunities and threats. This research is descriptive research with qualitative data. Engineering data collection done by the method of interview, observation, and documentation involving the informant by using purposive sampling technique. The strategy of the promotion of tourist destinations that can be done is in the form of: 1) cooperation with several companies such as civilian airlines to promote tourist destinations in the inflight magazine. 2) cooperating with the Office of tourism in other provinces to barter in conducting promotional activities tourist destinations. 3) maximize the use of the media promotion in open areas such as billboards or billboards. 4) follow more tourism promotion activities at the national and international levels.Keywords: development, strategy, tourism product
IMPLEMENTATION OF THE HEALTH AND SAFETY OF STUDENTS IN THE SUBJECT BATIK TEXTILE CRAFT WORKSHOP PRODUCTION DESIGN STATE 8 SMK PADANG Fitriani, Desi; Ernawati, Ernawati; Novrita, Sri Zulfia
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to describe the picture concerning, the implementation of occupational health and safety of students in the batik’s subjects in Production Design Textile Craft Workshop SMK Negeri 8 Padang terms of three indicators, namely (1) Application of K3 student self (2) Application of K3 in use equipment and materials (3) Application of K3 in the work environment. This research is descriptive quantitative research and the research data is numeric or statistical analysis. The population and the sample in this study are all students studying in class XI batik namely DPK Textiles SMKN 8 Padang amounted to 81 people. Data analysis in this research using descriptive analysis techniques percentage through the statistic program Solusion Product and Service (SPSS) version 16. Results of research on the application K3 class XI students on subjects DPK Textile Batik Workshop Textile DPK SMKN 8 Champaign high category (74.61%). It can be viewed in terms of the implementation of K3 students self-sufficient in the category (58.86%). In terms of the implementation of K3 students in the use of tools and materials that are in high category (79.62%). In terms of the implementation of K3 students in the work environment at the high category (79.73%). K3 conclusion of the results of the implementation of K3 on the batik’s subjects already applying K3 with excellent. It can be terms K3 application of the self, the use of tools and materials, and in the working environment with excellent batik to be maintained and further enhanced. It is expected the school to be able to apply on the K3 students on subjects followed the practice of batik.Kata Kunci: Kesehatan dan keselamatan kerja, Mata pelajaran batik
HUBUNGAN MINAT MASUK PERGURUAN TINGGI DENGAN PRESTASI BELAJAR MAHASISWA DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Fatma, Siti; Elida, Elida; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to analyze the relationship between interest in going to college with the achievement of students in the department of Home Economic Faculty of Engineering State University of Padang. This study is a descriptive correlational study. The population numbered 844 people (S1 and D3) Food and Fashion, D4 Beauty, D4 Hospitality. Informant selection techniques in the study using purposive random sampling technique for 211 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 incoming college student Interests overall categorized as low (29%), achievement of students in subjects categorized department of Home Economic overall quite satisfactory (52.1%). The results showed that there is a Positive and significant relationship between interest in going to college with the achievement of students in the department of Home Economic Faculty of Engineering State University of Padang. It means that the higher the interest the achievement of students is also good.   Keywords: Interest and Achievement.
ASUPAN MAKANAN ANAK BALITA GIZI KURANG DI JORONG MANGGOPOH DALAM NAGARI ULAKAN TAPAKIS KABUPATEN PADANG PARIAMAN Suryati, Novi; Elida, Elida; Fridayati, Lucy
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 conducted because the phenomenon of children who get less nutrientcalled malnutrition at Manggopoh Dalam Nagari Ulakan Tapakis Padang Pariaman Regency.The purpose of this research is to describe how the providing food of malnutrition children. Itis a kind of descriptive qualitative research which the source of the data is gotten frommothers who has the children in undernutrition. The sampling technique usedin this resesrchis snowball sampling. The data isi collected by doing observations, interviews anddocumentations. The result of the research shows that (1) there is no variation menu given tothe children and there is unbalanced food supply with the nutrition need (2) the frequent ofeating are breakfast about 8.am to 10.30 am, Lunch is about 1pm-3pm ang not all theinformantget dinner for the children (3) food supply consist of 100-200 gr of carbohydrate,50-100 gr protein, 50-100 gr vitamins and 200cc of mineralKeyword: Providing Food of Malnourished Children
HUBUNGAN FASILITAS MEETING ROOM DENGAN KEPUTUSAN PEMBELIAN JASA BANQUET OLEH KONSUMEN DI HOTEL GRAND INNA MUARA PADANG A, Lathif Arafat; Silfeni, Silfeni; 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

This purpose of research is to analyze the relation between meeting roomfacilities with buying decision by costumers in the Grand Inna Muara Padang. Thetype is the correlation. Populations in this study are goverment departments andprivate department which has been used banquet service in the Grand Inna MuaraHotel Padang period January-August 2014 about 135 departments which thesample about 78 departments which has been compare to 3 categories with takingsample sampling proportionate strafied random. Data collection based to likertscale. The result showed that: 1)Meeting Room Facilities are in the good category(56%); 2)Buying Decision are in the good category (42%); 3)Result correlationPerason Product Moment test with significance of 5%, showed that rhitung 0,457 inthe rtabel 0,25-0,5, although Ha received.Keyword: Meeting Room Facilities, Buying Decision of Banquet Service
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS KUE SUS YANTI, RAHMI; Ruaida, Ruaida; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of red rice flour in food processing is an attempt to diversify the food, one of them is in the processing of eclairs . One of the hallmarksof red rice flour that contains aleuroneproducing anthocyanin containing nutrients and fiber that are important for the body. So with the use of red rice flour in eclairs processed to improve the quality of the eclairs. This study aimed to analyze the effect of different composition of red rice flour as much as 0%, 15%, 30%, and 45% of the quality of the volume, shape, color, texture, aroma, flavor and hedonic eclairs. Test and hedonic quality levels at better quality volume is at 15% substitution. Level of test quality and the color, aroma, and taste better at 45% substitution and hedonic test the quality of the color, aroma, and taste better at 15% substitution. Test quality levels better texture at 15% substitution and hedonic test better texture at 30% substitution. Keywords : Red Rice Flour, Quality Sus, substitution, Organoleptikc

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