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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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ANALISIS KUALITAS ES KRIM KOLANG-KALING Siska, Indah Amelia; Faridah, Anni; Syarif, Wirnelis
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 analyze the influence of the quality of the use of kolang-Kaling as much as 10%, 15%, 20% and 25% on quality ice cream in terms of color, aroma, taste and texture. This type of research is purely experiment (true experimental) using the method of complete random design of one factor, namely the use of kolang-kaling as much as three times the repetition. The type of the data being used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already acquired and then ditabulasikan in the form of tables and done the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there were significant effects on quality of ice cream kolang-kaling cream color quality in, quality aroma kolang-kaling, quality milk aroma, soft texture quality and quality of the sweet taste but has no effect on the quality of the texture mengkirstal. It can be concluded that the percentage of the best there is on the use of kolang-kaling as much as 25% of the quality of the colour, the aroma of texture and flavor.Keywords :Kolang-Kaling, Ice Cream, Quality.
HUBUNGAN MOTIVASI BELAJAR DENGAN HASIL BELAJAR MATA PELAJARAN PENGERITINGAN RAMBUT SISWA JURUSAN TATA KECANTIKAN SMK N 7 PADANG Noviarti, Geni Eka; Hayatunnufus, Hayatunnufus; Yanita, Merita
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 research is motivated by the curling value of students SMK N 7 Padang thatoccured in the low category and did not reach KKM, the low value caused by theunenthusiastic students and less active in the learning process, low learning spirit,less ready to learn, less creative and the tasks are not completed properly. Thisresearch generally aims to reveal the relationship between learning motivation andlearning results of curling Subject in Beauty department of SMK N 7 Padang. Inparticularly this study aims to describe 1) students learning motivation in curlingsubject of Beauty Department SMK N 7 Padang, 2) the results learning ofstudents curling Subject beauty department SMK N 7 Padang, 3) the relationshipbetween motivation and learning results of students curling subject BeautyDepartment SMK N 7 Padang. The type of this research is quantitativedescriptive by using correlational approach. The research population is the studentof SMK N 7 Padang class XI and XII registered on semester January to June2013/2014 Beauty Department SMK N 7 Padang who have followed curlingsubjects were 36 students, consist of 2 classes. The sampling technique used inthis research is total sampling. Based on the results of the data analysis, researchresults show that learning motivation variables included in the low category with apercentage of 36.11%, and the variable results study of curling subjects includedin very less with a percentage of 47.22%. The relationship between learningmotivation variable (X) with variable results study of curling subject (Y) has asignificant and positive relationship with a correlation of 0.706, the results ofcorrelation coefficient significance test t_hitung> T_ (table) (5,805> 2,032).Therefore, both teachers and parents need to further increase student motivationslowly so that the students feel confident and eager to learn more diligently andget satisfactory of learning results.Keywords : Motivation With Learning Outcomes
PERSEPSI SISWA TENTANG KUALITAS MESIN JAHIT UNTUK PRAKTIKUM DI BENGKEL BUSANA BUTIK JURUSAN TATA BUSANA SMK N 8 PADANG Rusda, Rusda; Nazar, Ernawati; Nelmira, Weni
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aim this study is to describe of students’ perceptions about the quality of the sewing machines in terms of their damage and maintenance for worskshop in fashion boutiques laboratorium of SMKN 8 Padang. The typr of this research is quantitative descriptive, with 25% population from each local of dressmaking class at SMKN 8 Padang. Amount of sample total are 30 students. Taking sample used random sampling technique, mixed sample. The data processing was done by specifying and categorizing the percentage of observed items. The results of this study indicated that students’ prceptions about the quality of sewing machines reviewed from their damage is in the low category (59%) and the maintenance is in th good enough category (77,16%). For that reason, need to inprove the quality of sewing machines and their maintenance in order quality of them can support pactice learning at the clothing boutique of dressmaking programs at SMKN 8 Padang.Kata Kunci: Persepsi Siswa Tentang Kualitas Mesin Jahit
Hubungan Kreativitas dengan Hasil Belajar Pengelolaan Usaha Boga Mahasiswa Jurusan Ilmu Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Murni, Ravika; Syarif, Wirnelis; Gusnita, Wiwik
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 study aimed to describe the relationship of creativity with the results of student learning Science Department of Family Welfare in the subject of Business Management Catering Faculty of Tourism and Hospitality UNP. This study is quantitative with a population of 96 students and 48 students were sampled. Data collection techniques for the creativity of students using a questionnaire (questionnaire). The results showed that the creativity of students in the subject of Business Management Catering categorized enough (77%), while the results of student learning categorized as good (50%).Correlation test results showed that there is a positive and significant relationship between the creativity of students learning outcomes with tcount 0.619 Significant padataraf 0.000.Keywords: Creativity, Learning Outcomes
HUBUNGAN ANTARA MOTIVASI KERJA DENGAN PRODUKTIVITAS KERJA KARYAWAN SALON KECANTIKAN DI KECAMATAN PADANG BARAT Ningsih, Sri; Katin, Yusmar Emmy; Rahmiati, Rahmiati
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to see the motivation, describe a bout the productivity, and to look the relationship between work motivation the productivity of beauty salon employee in west Padang. The population in this research are all of the beauty salon employee in west Padang. The sample of this research is the beauty salon employee who nasnigh credibility, and of the instrument that has been used is quisioner that validitaty and realibility have been reshed. The data is analyzed with statistic descriptive, test of analysis , and test of hypothesis. The result of this research show that: 1) the motivation of the beauty salon employee at west Padang in high criteria, 2) the productivity of the beauty salon employee at west Padang in high criteria, 3) they have siqnificant relationship between work motivation and the productivity of beauty salon employee at west Padang.
Pengaruh Ekstrak Rosella Terhadap Kualitas Es Krim Susu Kedelai Putri, Mia Anggelina; Faridah, Anni; Fridayati, Lucy
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 has purpose to analyze the effect on the quality of roselleextract (color, texture, aroma, and flavor) soy milk ice cream. Rosella extract isused as much as 4%, 5%, 6% and 7% of the amount of soy milk. The research is acompletely randomized design experiment with three replications. The respondentis S1 and D3 of the Culinary department students about 30 students. Theindependent variable (X) which is 4% (X1), 5% (X2), 6% (X3), 7% (X4). While thedependent variable (Y) is the quality of soy milk ice cream. The data obtained andtabulated in tables and tested ANOVA, significantly different if followed byDuncan's test. Results of this research is the effect of roselle extract as much as4% (X1) gives less influence purple color, texture is rather smooth, somewhatberamoa soy milk, sweet taste, and less sour. While on treatment of 5% (X2) forquality some what purple color, texture is rather smooth, slightly scented soymilk, sweet, and slightly sour. In treatment 6% (X3) for the quality of the colorpurple, somewhat delicate texture, less flavorful soy milk, the taste is rather sweet,and sour. And at 7% (X4) for the quality of the color very purple, somewhatdelicate texture, less flavorful soy milk, the taste is rather sweet, and very sour.Effect of roselle extract 6% (X3) gives the best quality on soy milk ice cream.Kata Kunci : Pengaruh, Ekstrak Rosella, Es Krim Susu Kedelai
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS KULIT PIE Vitaloka, Yola; Faridah, Anni; Syarif, Wirnelis
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 based on the utilization of dregs of waste tofu in the processing of food is still small. Flour dregs know to have high protein nutritional value. This study aims to analyze the effect of soybean meal substitution of 20%, 40%, and 60% on the quality of shapes, color, aroma, texture and taste of pie skin. The best quality results on X2 (40%), best quality of color on X1 (20%), best scent quality at X2 (40%), best quality texture on X2 (40%) and best taste quality on X1 (20%). This study was a pure experiment with a complete randomized design method of three repetitions. The instrument used is a questionnaire which is then analyzed by organoleptic test. The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the result of research indicate that overall the best value is found in the substitution of dregs of tofu waste as much as 40% (X2).Keywords: Flour dregs tofu, Leather pie, Quality
HUBUNGAN KEPEMIMPINAN MANAJER DENGAN KEPUASAN KERJA KARYAWAN DI SOFYANINNHOTEL RANGKAYO BASA PADANG Novita Sari, Dwi Putri; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 purpose of research is to examine the relationship between the leadership of managers with employee satisfaction in SofyanInn Hotel Rangkayo Basa Padang. This research is a correlational study involving two variables, namely on the leadership of managers and employee satisfaction. Population of this research are about 32 people that all employees except the manager. The sampling technique is non-probability sampling, by using saturated sampling, data collection technique is done by distributing questionnaires (questionnaire) as many as 52 items using the Likert scale that has been tested for validity and reliability. These results indicate that the majority of employees (68.7%) satisfaction of employees workingand (70 %) for leadership of the manager shows theunfavorable category.The results also indicate that the presence of a positive and significant relationship between the variables X and Y with value corelation (r) of 0,634.
PEMANFAATAN KECAMBAH TAUGE UNTUK MENGATASI KERONTOKAN RAMBUT WANITA BERJILBAB Amelia, Yola; Rostamailis, Rostamailis; Rosalina, Linda
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

Hair loss is a common disander that accurs in human. If it happen continously will cause baldness. To overcome the hair loss we use Touge as a treatment. This study aim is to analyse the benefit of Touge to overcome the hair losss in hijab’s woman the reseach was assessed on the amount of hair loss by using a pull test and counting the hair loss during 24 hours. This a Quasi Experimental design and Non Equivalent control group design. The object of this reseach is women in hijab with hair loss and dry type. Samples are 6 female students who wear Hijab and experience hair loss more than 80 strands each day taken with purposive sampling technique and carried out volunteer. Data collection techniques through direct observation using observation sheet Data were analyzed using descriptive analysis, while hypothesis testing using independent sample t test. The results of research conducted in 9 times the treatment for 28 days showed that the control group (X0) does not show a significant change in the results while the experiment (X1) shows a significant change in the results. Calculation techniques pull test stating that t> t table (1,993> 1,860) and average calculation Hair Loss 1 x 24 hours after treatment revealed that the price t count> t table (4,484> 1,833) it is proved that the hypothesis there is no difference in the effect of the use of Touge against hair loss is not acceptable at 5% significance level.Kata kunci: Touge, Hair Loss
HUBUNGAN LINGKUNGAN SEKOLAH DENGAN MOTIVASI BELAJAR PADA MATA PELAJARAN DASAR KOMPETENSI KEJURUAN JASA BOGA Lestari, Ayu Puji; Elida, Elida; Syarif, Wirnelis
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 aims to determine the relationship of the school environment with learning motivation in basic subjects of vocational competency skills program Hospitality SMK Padang 9. This type of research is a correlational study. The population in this study were students of class X Catering competency skills, the sample in this study amounted to 62 people with a random sampling technique. The data analysis technique used is the correlation product moment correlation formula. The results showed that the school environment SMK Padang including 9 in the category Good Enough Learning and motivation of students in basic subjects of vocational competency skills program vocational 9 SMK Padang included in the category of Good Enough. The relationship between school environment variables (X) with the motivation to learn basic vocational competencies (Y), has a significant and positive relationship with a correlation of 0.436, the significance of the correlation coefficient test results tarithmetic > ttable (3.756 and 2.001> 1.9949.   Kata kunci: lingkungan sekolah, motivasi belajar, dasar kompetensi kejuruan

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