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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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PENGARUH SUBSTITUSI TEPUNG UBI JALAR 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 KUALITAS MAKANAN PADA MENU BREAKFAST TERHADAP KEPUASAN TAMU DI RESTAURANT JAM BALERO HOTEL PUSAKO BUKITTINGGI Andika, Cica; Kasmita, Kasmita; 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

The purpose of this research is to see how big is the influence of food quality variable (X) to guest satisfaction variable (Y) at the jam balero restaurant Pusako Hotel Bukittinggi. The sample of this research were 96 persons using a purposive sampling techinuque. The data collection was done with the questionnaire using likert scale that they are highly capable validity and reliability. This research found that : (1) the food quality in the category good enough (67,70%), (2) Guest satisfaction is placed not satisfied category (60,41%) (3) The food quality influence guest satisfaction as much as 28.9 % and 72.1 % influenced by other factors, likes : price, aspects of marketing, product design, production process, customer feedback. Next t count 6,183 > t table (±1.66088) with a significant 0,05, later retrieved the value of 0,234 regression worth t count on sig 6,183 to sig. 0,000 < 0,05. It means every an increase of a unit of the food quality will increase 0,234 unit of guest satisfaction.
STRATEGI PENGEMBANGAN FASILITAS OBJEK WISATA PANTAI PASIR JAMBAK PADANG Mesta, Qoriah; Silfeni, Silfeni; Suyuthie, Hijriyantomi
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 research is aims to describe the development strategy of the facilities attraction  at Pasir Jambak Beach Padang using a SWOT analysis in terms of internal factors including: the strength of tourist facilities and the weakness of tourist facilities , while the external factors include : opportunities in developing tourist facilities and the threat in developing tourist facilities. This type of research is descriptive qualitative. Techniques of collecting data are using interviews, observation, and documentation. The results of this research stated that: 1). The strength of the attraction at Pasir Jambak beach is already available in part of infrastructure and facilities like electricity, water, telecommunication networks (mobile phone signal), stage entertainment, prayer rooms, and toilets, lodging, gazebo, and a parking lot. 2). The weakness is the lack of assistance from the government in developing an attraction, a lack of public awareness in the maintenance of tourist facilities, the condition of the entrance to the tourism site is still broken , there is no health infrastructure, no security posts and public transport to tourism site, and there are no restaurants, no souvenir shops and no game facilities. 3). Opportunity that Pasir Jambak beach had to complete the facilities are  tourist area that is wide enough and there are still many vacant land, sea waves are well suited to water sports, and existing investors. 4). Threats in developing facilities attraction at Pasir Jambak  Beach is there are no support from the surrounding sociality in the existence of tourist facilities, lack of human resources that are competent in managing tourist facilities.  The strategy for the development of facilities Pasir Jambak Beach attraction that can be done are: Expanding the sale network. The government may allocate funds for the procurement and maintenance of tourist facilities. Cooperating with the local music industry to bring entertainment. Repairing the road infrastructure. Government agencies embrace local communities through tourism awareness by education briefing.   Kata Kunci: Strategi, Pengembangan, Fasilitas Wisata, Analisis SWOT
2 STUDI PENGOLAHAN MAKANAN DI KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Bahrudi, Bahrudi; Elida, Elida; Kasmita, Kasmita
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 study is to describe the process of preparation, processing and presentation processes of foodstuffs in the canteen of Faculty of Engineering University of Padang. The type of this research is using descriptive qualitative approach. The technique of data retrieval is done by interview or observation guidelines in the form of questions and documentation. The data source or informant in this research is the owner of the canteen and the employees of cafetaria in Faculty of Engineering, The University of Padang. The data analyses are used data reduction, data display / data presentation, and verification. The results showed that (1) the preparation tool in the cafeteria of Faculty of Engineering is not complete yet. The process of preparation the materials are quite good, just in the process of cutting the side dishes are not done in the canteen of the Faculty of Engineering. In the process of preparing vegetables carried out after the cutting process, so it can reduce the nutritional value. (2) The processing procedure of the vegetables seems the employee of the cafeteria make it over cook. Beside that, the additional of MSG does not use the measuring instrument. 3. The Presentation techniques are done by organized the food by using Pyrex, and laid it out on the counter.Keywords: Food Processing, Diner, Faculty of Engineering.
AKTIVITAS BELAJAR SISWA KELAS X BUSANA PADA MATA PELAJARAN BUSANA WANITA DI SMK NEGERI 6 PADANG Kusuma, Nella; Ramainas, Ramainas; Adriani, Adriani
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

This research to describe study activity students of X degree of fashion to regard women fashion subject such as: visual activity, oral activity, listening activity, and metric activity. The kind of this research is quantitative descriptive. The population is all students of X degree of fashion SMK N 6 Padang which are 26 students. All population is the sample. Data analysis did by determining presentation, chategorize and respondents total achievement. The result shows that: (1) visual activity show that high category (78,6%). (2) Oral activity show that high category (77,87%). (3) Listening activity show that high category (70%). (4) Metric activity show that high category (77,69%). Keywords: Study activity, Subject, women Fashion
BORDIR KERANCANG DI KOTA PAYAKUMBUH (STUDI KASUS DI CENTONG EMBROIDERY) Mulyana, Annisa; Adriani, Adriani; Novrita, Sri Zulfia
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 method used is a method of qualitative research .Data collection in thisresearch was conducted using the technique of observation , interview , anddocumentation , which aims to describe about applique kerancang payakumbuh inthe city , includes: motive applique design , a combination of color , the technique, and type of product .Research revealed: 1 applique design motives that many inthe met in embroidery centong naturalist shaped the design of a motive , with thefield of free and filling ornamental patterns .2 in a combination of color and coloruse analog monokromatif is color .3 of the technique make is applique kerancangkerancang directly with embroidery techniques .4 ) type of product appliquekerancang centong embroidery in which there is a parenthesis , kebaya clothes ,tan suit , robe , a pedestal table , bed cover , a shawl , and the veil .Kata kunci: Bordir kerancang, Kota Payakumbuh
PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL GRAND ROCKY BUKITTINGGI Tanjung, Nora Cetisia; Waryono, Waryono; Abrian, Youmil
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 determine the influence between work discipline on employee performance at Grand Rocky Hotel Bukittinggi. The type of this research is clausal assosiative. The sampling technique is using proportional random sampling. The sample of this research are amounted to 51 people. Data collection is using questionnaire. The primary’s data is work discipline and the secondary’s data is employee performance. Based on likert scale that has been tested of validity and reliability. The result of this research is concluded that in general about work discipline at Grand Rocky Hotel Bukittinggi is good at 47,06%. Employee performance at Grand Rocky Hotel Bukittinggi is also good at 50, 98%. The result is also indicate that signification between work discipline on employee performance at Grand Rocky Hotel Bukittinggi is 81,8%.Key Word: Discipline, Performance, Employee
STANDAR RESEP LAPEK KOCI DI DESA TANJUNG SABAR KECAMATAN PARIAMAN UTARA KOTA PARIAMAN HANI, IKHVAR; Baidar, Baidar; Gusnita, Wiwik
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

This study aims to find a standard recipe lapek koci, and quality lapek koci. Type of research is a mixture (Mixed Method). This research was conducted in the village of Tanjung Sabar from the date of December 10, 2015 until April 1, 2016. The data source is twofold: a source of qualitative data obtained from community experts and traders are experts at making lapek koci at Tanjung Sabar, a source of quantitative data obtained from 10 panelists from the public and limited to 5 panelists from lecturers Catering FPP-UNP. Based on the results of quantitative research organoleptic lapek koci standard recipe that has been converted with 4 repetitions found the quality of lapek koci include: a pyramid shape (t = 4,5.pxl = 4) 3.8%, 3.8% immaculate shape, color leather (dark brown) 4%, the fill color (dark brown) 4%, leather aroma (scented brown sugar) 3.8%, the content of aroma (scented green beans) 4%, skin texture (chewy) 4%, the texture of the content ( fine) 4%, skin taste (sweet) 3%, and the flavor of the contents (sweet) 3%.Keywords : standard recipe lapek koci , quality
HUBUNGAN DISIPLIN BELAJAR DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN KETERAMPILAN KELAS VIII DI SMP NEGERI 16 PADANG PERTIWI, INTAN; Zahri, Wildati; Adriani, Adriani
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

This study aimed to describe between the discipline of learning the class VIII student learning outcomes in subjects at Junior High School 16 skills Padang. This research is correlational research. The data obtained through a questionnaire containing statements have been prepared on a Likert scale. The sampling technique is Proportional random sampling. The sample in this study 62 students. Based on the analysis of data description, that the percentage of respondents with a level of achievement indicators include: Time management 56% are in the category of Low, Adherence (compliance) 63% are in categories Low, and Responsibilities 71% are in the Medium category. Variables studied discipline 64% are in the category of Low. Outcome variables studied 46% were in the category of incomplete. The results of the correlation analysis suggests that there is a positive and significant with a correlation of 0.476 relationship between the discipline of learning the class VIII student learning outcomes in subjects at Junior High School 16 skills Padang. Keyword: Discipline of learning, learning outcomes, subjects Skills
KUALITAS MI BASAH DENGAN SUBSTITUSI JAGUNG Irferamuna, Ade; Faridah, Anni; Kasmita, Kasmita
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

Increased production of corn per year from 2011-2013. One way to optimize the useof corn can be done by substituting the flour in food processing. This study aimed to analyzethe quality of wet noodles with corn substitution as much as 0, 30, 40, and 50% that includesthe color, aroma, flavor, and texture. This type of research is pure experimentation (trueexperimentation) with a completely randomized design method of three repetitions. Resultsof hypothesis testing showed there are significant levels in each treatment. Quality producedgenerated in this study are quite yellow color, quite flavorful corn aroma, flavor was tastyenough and tasted enough maize, the texture is chewy and rather not easily broken. Based onhedonic test, panelists preferred the substitution of 30%. The best quality of wet noodles withcorn substitution is the noodle substitution of 30%.Keywords: corn, wet noodles, quality of wet noodle

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