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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 PRODUK DAN HARGA SOUVENIR TERHADAP KEPUASAN WISATAWAN DI LAPAU PANJANG CIMPAGO KOTA PADANG Kurniawan, Teddy; Yuliana, Yuliana; Waryono, Waryono
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 determine the Effects of Products and Prices Souvenirs Against Satisfaction Tourists in Lapau Panjang Cimpago Padang City. This type of research is a causal associative research. Population in the research is not known the exact number. Sampling technique is non probability sampling, using accidental sampling. Number of sample in this research amounted to 97 people. Data collection using a questionnaire based with the Likert scale that tested for validity and reliability. Based on the results of research using using multiple linear regression shows that the product and price influence the satisfaction of tourists as a dependent variable significantly with the value of R square of 0.344.Key Words : Product, Price. Satisfaction, Tourist, Souvenir1 Prodi
Tinjauan Disiplin Belajar Siswa Tata Kecantikan Rambut pada Mata Pelajaran Produktif di SMKN 7 PADANG Rahmania, Rahmania; Rostamailis, Rostamailis; Yanita, Merita
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

The background of this study was the aspects related to student discipline in following the productive lessons are still low. This condition is expected to trigger low ability of the students in conducting the practice on the productive subjects. The purpose of this study was to reveal the Discipline Rules of Student Beauty Class in ProductiveLesson at SMK 7 Padang. The type of this research was a descriptive quantitative. The population in this study was all of class X and XI Hairstyling students at SMK 7 Padang totaling 86 students. The sample in the study is the entire population that numbered 86 students (total sampling). The data were obtained using a questionnaire form of Likert scale that has been tested for validity and reliability. Analysis technique used percentages Achievement Level Respondents (TCR). The results showed that; 1) Indicators discipline when going to school and class was 61.87% with a low category, 2) Indicators of student discipline in doing the practice as a whole has percentage 59% with low category so disciplined in complying with the rules in preparation for the practice of 62%, 3) Indicator discipline Work Process Practice 57%, 4) Indicators resolving discipline in practice is still 57%, all in the low category. Discipline in obeying the order at the time of the practice in the laboratory showed that in total amounted to 59%, with a description of the order when you sign laboratory 56% with a low category, obedient discipline when borrowing tools and materials 62% low category, comply with the prohibitions in the laboratory 62 % low category and the Discipline of student learning time out of laboratory 53% with very poor category. It is expected both to the school and the students will enforce discipline in learning. Keywords: Overview, Discipline, Learning, Student, Hairstyling, Lesson Productive.
SIKAP MAHASISWA JURUSAN KK FT UNP TERHADAP PENGGUNAAN PENYEDAP RASA DAN PEWARNA SINTETIS DALAM PENGOLAHAN MAKANAN Angrayny, Ayu; Yulastri, Asmar; Fridayati, Lucy
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

This research aimed to describe student attitude of flavoring and synthetic dyes in food processing. Including cognitive, affective, and conative indicators. The The population in this research is the attitude of family welfare major of technic department of UNP 2008 untill 2010 who have been had food material science in the first class which are 163 persons. The sampling technic is propotionate random sampling with 48 samples. For synthetic flavor 49% respondents have the good attitude, 60,4% for cognitive indicator, 60,4% for affective and 65.1% for conative of the use of synthetic flavor in food processing. For synthetic dyes 60.4% respondents have the good attitude, 60.4% for cognitiveindivator, 67.4% for affective and 65.1% for conitive of the use of synthetic dyes. The result of score T analysis shows that the students have the negtive attitude of flavoring and synthetic dyes use. Negative means that the students not use the flavor and synthetic dyes in food processing.
STUDI TENTANG KERAJINAN SULAMAN BENANG EMAS DI NAGARI SANIANGBAKA KECAMATAN X KOTO SINGKARAK KABUPATEN SOLOK UTARI, AYU GUSTI; Zahri, Wildati; Idrus, Yenni
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

Gold thread embroidery craft is one of the craft in Saniangbaka villages that have economic value and beauty value which has been handed down and done by women. The purpose of this study was to describe the shape of motifs of gold thread embroidery, materials used for gold thread embroidered, techniques of gold thread embroidery, and types of gold thread embroidery products. This study uses qualitative method. The type of data is primary and secondary data. The technique of collecting data through observation, interview and documentation. The data analysis technique which uses interactive model analysis that is related with subject matter is data reduction model, data presentation, and conclusion. The results of the study are: Shape of gold thread embroidery motifs derived from the naturalistic form of plants and animals, such as florals, leaves, twigs, chicken, bird, and geometric such as triangles, rectangles, circles, from then on stylized motifs into decorative ornament. Materials used are velvet, satin, gold embroidery threads, sewing machine thread, and needles for hand embroidery. Gold thread embroidery techniques in Saningbaka villages use pamedangan legged, namely gold thread laid on the surface of the fabric and embroidered motif followed by way of regular sewing thread pinned gold thread, gold thread embroidery characteristic in this Saniangbaka villages its motive is always full with gold threads, is not only the edge of motive, called the Or nu'e techniques. Gold thread embroidery products in Saniangbaka villages produced is for custom fixtures and traditional wedding, while products such as wall hangings, clothing, tablecloths, pillowcases seats, and souvenirs in the form of purses, bags and toys key is a special order from the buyer , is expected to yield gold thread embroidery is to improve the economy and can be preserved.
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIR Nur’asila, Nur’asila; Faridah, Anni; 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

iPENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIRNur’asila1, Anni Faridah2, Rahmi Holinesti2Program Studi Pendidikan Kesejahteraan KeluargaFPP Universitas Negeri PadangEmail: nurasila911@gmail.comAbstrakPenelitian ini dilatar belakangi oleh pemanfaatan rumput laut coklat. Rumput laut coklat saat ini masih menjadi sampah disepanjang pinggir pantai Nirwana. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ekstrak rumput laut coklat sebanyak 5ml, 10ml,dan 15ml, terhadap kualitas nugget ayam ras dari segi bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini adalah eksperimen murni (true eksperimen) dengan metode acak rangkap. Jenis data yaitu data primer yang bersumber dari 30 orang panelis dengan mengisi format uji organoleptik terhadap sampel. Data dianalisis dengan Analisis Varian jika Fhitung > Ftabel dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa jumlah penggunaan ekstrak rumput laut coklat berpengaruh terhadap kualitas warna dalam kream kecoklatan dan warna luar kuning keemasan, aroma rumput laut coklat, dan tekstur kenyal. Skor pencapain tertinggi secara keseluruhan yaitu bentuk stik 3,74 (15 ml), bentuk (rapi) 3,53 (10 ml), bentuk (seragam) 3,62 (5 ml), warna dalam(kream kecoklatan) 3,71 (15 ml), warna luar(kuning keemasan) 3,59 (15 ml), aroma (harum) 3,82 (5 ml), tekstur (kenyal) 3,83 (15 ml), dan rasa (gurih) 3,88 (10 ml). Hasil kualitas nugget ekstrak rumput laut coklat terbaik adalah 15 ml.Kata Kunci : Ekstrak rumput laut coklat, Nugget ayam ras petelur afkir, Kualitas.AbstractThis research is based on the utilization of sargassum sp. Sargassum sp is still a waste a long the edge of Nirwana beach. This study aims to analyze the effect of substitution of sargassum sp extract as much as 5 ml, 10 ml, and 15 ml, to the quality of jelly candy in terms of shape, color, smell, texture and taste. This research type is true experiment with double random method. Types of data are primary data sourced from 30 panelists by filling the organoleptic test format to the sample. The data were analyzed by Variant Analysis if Fcount > Ftable and was continued by Duncan test. The results show that the amount of sargassum sp extract use affects the quality of the clear brown color, the smell of sargassum sp, and chewy texture. Overall, the highest scores are shape (rectangle) 3.74 (15ml), shape (tidy) 3,53 (10 ml), shape (match) 3.62 (5 ml), color (browned cream ) 3.71 (15 ml), color (yellow golden ) 3.59 (15 ml), smell 3,82 (5 ml), Texture (chewy) 3.83 (15 ml), and flavor (tasteful) 3.88 (10 ml). The best quality result of sargassum sp extract is 40%.Keywords: Sargassum sp, nugget chiken ras afkir, Quality.
SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
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 analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
HUBUNGAN ANTARA DISIPLIN KERJA DENGAN KINERJA KARYAWAN SALON KECANTIKAN DI KOTA PARIAMAN Masputri, Hildanis Pebria; Rostamailis, Rostamailis; Astuti, Murni
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

Less than optimal service beauty salon employee can effect customer dissatisfaction and reluctantly returned to the salon, this may have bad impact to the business progress. Things that caused are the poor performance that related to employee discipline. The purpose of this study was to analyze the relationship between the disciplines of working with employee performance beauty salon business in Kota Pariaman. This type of research is quantitative descriptive correlation. The population is employees amounted to 52 people from 41 salons in the city of Pariaman, which use total sampling technique. Data collection techniques using Likert scale questionnaire diagram form. Analysis of the level achievement of the respondents with a percentage formula, correlation coefficient analysis using the Pearson Product Moment Correlation and continued with t test to test the hypothesis. The results showed that 62.91% Work Discipline in low category, and the Employee Performance category was 65.67%. A score of 0.396 means conjunction weak correlation, because the price t count> t table (17 634> 1.667) so Ha is received.Keyword: Work Discipline, Employee PerformanceA.
HAMBATAN-HAMBATAN DALAM PENYELESAIAN PROYEK AKHIR MAHASISWA PROGRAM D3 DI JURUSAN KK FT UNP YUSUF, SISKA; syafri, haswita; rahmiati, rahmiati
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

This study aims to determine the obstacles to completing the final project students D3 programs in the Department of KK FTUNP. Focus in this study are the barriers in determining ideas / topicof the final project, obstacles in the title of the final projectsubmission procedures and obstacles in the process of counseling.This type of research is descriptive qualitative. Data collectiontechniques in this study using observation, interview anddocumentation. Mechanical extension of the validity of the data withobservations, increased persistence and triangulation. Resultsshowed students encounter in determining ideas / topics related tothe difficulty of the final project students get useful ideas, creativeand innovative. Barriers associated with the procedure to befollowed by students in proposing ideas / topics is the difficulty ingetting approval ideas / topics submitted from faculty advisors andacademic advisor often do not agree that the idea / topic raisedfrequently replaced. Barriers related to the counseling process withfaculty mentors, students collided with a lot of the problemsassociated with scheduling the guidance of faculty mentors, studentsdo not understand the advice and guidance given due to lack ofability to mentor students in grammar writing scientific papers, thelack of student interest in reading as well as hard to find literatureBarriers average student in the following competencies inmanufacturing women's clothing considered quite. Keywords: barriers, the final project, D3 programs in theDepartment of Family Welfare
PENGGUNAAN BAHAN TAFFETA DAN KATUN UNTUK ROK LINGKARAN Miftahurrahmi, Miftahurrahmi; Zahri, Wildati; Ysnidawati, Yasnidawati
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

Circle skirt is a skirt made of cloth folded lengthwise with a piece of half-circle. Thenput together on the sides to form circle. The fabric used unruk circle skirt is made of taffetaand cotton materials because both materials are theoretically suitable for the manufacture of acircle skirt. The purpose of this study to describe the use of taffeta and cotton circle skirt.This type of research is a descriptive study with quantitative methods. Variableresearch is the use of taffeta and cotton circle skirt. Methods of data collection usingassessment format sheet with check mark () and assessed by a panel of 3 expertsdressmaking lecturer in the Department of Kesajahteraan Keluarga. The data analysistechnique used is descriptive statistical techniques with percentage calculations using dataMicrosoft Office Excel 2007.The results showed the use of taffeta to have a circle skirt suits their fitting (fit) is veryflat located in the abdomen on the front and flat on the buttocks. Balance circumferencebelow average on the side skirts and the same length between the front and rear. Waves thatfall parallel to the diagonal direction. Average wave fall in the middle of the front, sides andbetween the side and center front. Has a larger wave than cotton. As well as the A-linesilhouette and suitable for use by all age groups in women skinny for festive occasions. Theuse of cotton to have a circle skirt suits their fitting (fit) is very flat from the abdomen andvery flat in the ass on the back. Balance under the circumference of a circle skirt hangs veryflat on both sides of the legs and the same length at the front and rear. The fall of the wavesare not too straight parallel to the diagonal direction. Wave skirt very average fall in themiddle of the front, sides and between the side and center front. The magnitude of the wave isnot as big waves generated taffeta material so as to make a circle skirt H-line silhouette. andsuitable for use by all age groups in the fat woman for everyday wear, travel and relax.Kata kunci: Penggunaan Bahan Taffeta Dan Katun Untuk Rok lingkaran.
¹Mahasiswa Penulis Skripsi Prodi Pendidikan Tata Rias dan Kecantikan untuk Wisuda Periode 109 September 2017 ²Pembimbing I, Dosen Jurusan Tata Rias dan Kecantikan Fakultas Pariwisata dan Perhotelan UNP 3 Pembimbing II, Dosen Jurusan Tata Rias dan Kecantikan Fakultas Pariwisata dan Perhotelan UNP 1 PENGARUH PENGGUNAAN MASKER BUAH SEMANGKA TERHADAP KULIT WAJAH KERING Prima, Nadia; Rahmiati, Rahmiati; Astuti, Murni
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 aim of this research is to analyze the influence of White Skin Fruit Mask to overcome dry skin based on indicator of moisture and brightness of facial skin. This research is an experimental research with quai experimental method using 9 samples for 3 treatment groups, 3 people in control group (X1), 3 experimental groups (X2), 3 experimental groups (X3), used in this study are primary data, data analysis teachnique using Analysis of Variancw (ANOVA), before doing Hypothesis test firstly test Normality and Homogeneity tes, then test Anova. Results of variance analysis. Based on the results of the date, proving that dry facial skin care without the use of white skin care mask of the watermelon fruit in the control group did not show a better result change, for the 1x3 day experimental group there were significant change as well as the 1x7 day treatment group. Hypotesis test Normality and Anova. Results of variance analysis. Based on the result of the data, proving that dry facial skin care without the use of white skin mask of the watermelon fruit in the control group did not show a better result change, for the 1x3 day experimental group. Hypothesis accepted for 0.000<0.050 and then continued with DUNCAN Test which showed significantly different groups besed on the results of the study proved white skin mask Watermelon Fruit as Dry Skin Care Treatment Mask with the best usage frequency of 1x3 days.Keywords : Watermelon Mask, Dry Skin

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