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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 PENAMBAHAN EKSTRAK JAHE TERHADAP KUALITAS ES KRIM DADIAH Astuti, Sri Puji; 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

This research was motivated by the utilization of gingger extract which cansubstract of acid and a less favorable flavour at dadiah does not liked by somepeoples. The aims of this research was to analyzed the influence of added of thegingger extract as much as 3%, 6%, and 9% from the milk in used to the qualityof color, aroma, taste and texture. This type of research was a true experimentconducted in April-may 2017 and located in the culinary workshop HomeEconomic, Faculty of Tourism and Hospitality, State University of Padang.Instrument used was organoleptic test with level test, hedonic test and examinehypotheses used statistics ANAVA and if there was different, continued withDuncan Test. The result of research showed that there was a real influence inadded of gingger extract as much as 3%, 6%, and 9% to the quality of aroma andtaste from dadiah ice cream, while for the quality of the color, texture andhedonic test there was not a real difference influence. The best results based onthe organoleptic test are found in 3%.Keywords: Extract Gingger, Ice Cream, Quality
MANAJEMEN USAHA SALON KECANTIKAN DI KECAMATAN PADANG TIMUR Rianda, Metsy; Rostamailis, Rostamailis; 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

The background of this research was motivated by the rapid emergence ofcompetition in the world of beauty salons make a beauty salon business must payattention to the implementation of management functions in order to get ahead inbusiness. This study aims to reveal the beauty salon business management applicationbased on the elements in the management of Planning, Organizing, Actuating, andControlling in a beauty parlor in East Padang District. This research was conductedby quantitative descriptive approach. The study population is all employees andbusiness leaders in the beauty salon East Padang District totaling 55 people. Samplesare entire populations sampled or with total sampling technique. Data analysis wasperformed using the percentage of respondents' level of achievement and thefrequency distribution of research data. Data retrieved through a questionnaire(questionnaire) by using a Likert scale which first tested through the analysis phasevalidity and reliability. The results showed that the percentage of respondent’sattainment Beauty Salon Business Management on indicators of planning is 63% withpoor category, organizing indicators was 56% with poor category, actuatingindicators was 52% with a very poor category, and controlling indicators was 55%with bad category. Based on the research results suggested a beauty parlor reallyimplement management functions in executing its business so that business successcan be achieved.Key word: Beauty Salon Business Management
TINJAUAN SANITASI RUMAKH MAKAN DI PANTAI GANDORIAH KOTA PARIAMAN Layli, Rahmi; Silfeni, Silfeni; Waryono, Waryono
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 is aims to describe sanitation in the several restaurants which located in along Gandariah beach at the Pariaman city. It has two indicators in such kind of room which is consists of space for eat, drink, and some supporting facilities. The type of this research is descriptive text by using qualitative and quantitative approach. The data is conducting by doing interview, observation, documentation, and questionnaire. This research using purposive sampling technique. then the data analyzed by reducing, presenting the data, conclusions and the percentage of respondents score level. The result of research are the condition of floor is quite good, the wash basin is made in glass bottle which is very unique, the fresh and clean water is come from drill well, it has five restrooms but only one of them explains about who can use it, three restaurants have their own restroom and one of them does not have roof, and there is limited trash can based on quality even quantity. Thus, the category of restaurant sanitation is good. The room for eat or drink is good category (2970-3861) with score 17,6 and TCR 79,36%. The category of facility is good (2835-3685,5) with score 13,90 and TCR 66,20%.Key words: Restaurant sanitation, Gandoriah beach
Kesiapan Siswa Sekolah Menengah Kejuruan (Smk) Negeri 3 Sungai Penuh Dalam Melaksanakan Praktek Kerja Industri Didunia Industri marpeni, meri; rahmiati, rahmiati; izwerni, izwerni
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 research is descriptive quantitative research, the mainobjective of this study was to reveal about the readiness of studentsof SMK Negeri 3 Full River in implementing the Industrial Practiceindustrialized world. The population in this study amounted to 36people. Samples for the study were taken from the entire population(sampling saturated), all second grade students who are dressmakingindustry practices in the world industry. The data of this studyconsisted of primary data collected directly from respondents withinstruments such as questionnaires (measuring readiness Affectiveand Psychomotor) in the form of questions and tests (cognitivereadiness). From the research shows that the readiness of knowledge(cognitive) are at high category (79.9%), readiness attitudes(affective) that are in the category of very high (88.8%), andreadiness skills (psychomotor) are at high category (79 , 3%). Basedon the descriptive analysis and the results of data classification,grade II readiness fashion SMK 3 full river in implementing theindustrial world pratek industries classified as very high (85.5%)Kata kunci: Kesiapan Pengetahuan (Kognitif), Sikap (Afektif) danKeterampilan  (Psikmotor)
KESESUAIAN POLA CELANA SISTEM CHARMANT PADA WANITA DEWASA DENGAN BENTUK PANGGUL “S” DAHLIA, DAHLIA; Zahri, Wildati; Yasnidawati, 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

Problems on the pattern Charmant system tailored pants in adult womenwith pelvic shape S contained in 1) Waist circumference, 2) front waist line, 3)rear waist line, 4) Ring sit, 5) Line sides of the pelvis, and 6) High pesak . Thepurpose of this study is to look at 1) Lack / weakness in pants pattern Charmantsystem in adult women Indonesia with pelvic shape S; 2) How to correctdeficiencies pants pattern Charmant system in Indonesian adult women withpelvic shape S; 3) Suitability of the pattern pants Charmant system in Indonesianadult women with pelvic shape S. This research is applied research. The methodused in this research is descriptive method. The object of research is the patternpants Charmant system that is in fitting 3 times in adult women with pelvic Sshape 22-year-old, with panelists 5 lecturers who are experts in pattern making.The research data collection techniques obtained by spreading the researchinstrument which is based on such assessment formatting Gutman scale, whiledata analysis technique used is descriptive analysis of percentages, this method isused to determine the highest percentage in the conformity assessment systemspants patterns in adult women Charmant Indonesia with form pelvic S. resultsstated there are flaws in the system pants pattern Charmant on loose waistcircumference of 1.5 cm, the front waist line rose 1.5 out of bounds down themiddle, rear waist line up 1 cm from the middle of the rear boundary, crampedseating ring 1, 5 cm, the line side of the pelvis forward 1.5 cm, and a length of 1cm high pesak. Deficiencies remedied by fitting techniques so that the patternpants Charmant system are included conformity with adult women with pelvicshape S.Kata kunci: Kesesuaian Pola Celana Sistem Charmant Pada Wanita DewasaDengan Bentuk Panggul S.
PEMANFAATAN PEELING BERAS KETAN HITAM SEBAGAI PENCERAHAN KULIT WAJAH Jamil, Chyndi; Rostamailis, Rostamailis; Rosalina, Linda
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 is an experimental reseach with non equivalent control group desaign. The object of research is students of Padang State Unuversity who has the same criteria (oily skin type). Sampling is used with purposive sampling technique done in 6 people. The data collected from research directly from the sample by filling out the research format that has been provided. The collected data was analyzed using t test.The results showed that treatment without the use of glutinous rice glutinous peels in the control group did not show significant results in changes in skin brightness level. In the experimental group showed significant results on the brightness indicator of facial skin showed the highest score on the 8th treatment with a score of 3.67 categorized brightly. Hypothesis accepted because t count> t table equal to 4,261> 1,880. After treatment with samples with oily skin categories, significant differences with levels of α = 0.05 for facial care in the control group and experimental group. It is recommended that respondents use continuously. Keywords: Peeling Glutinous Rice, Oily Skin Face.
HUBUNGAN BAURAN PEMASARAN DENGAN KEPUTUSAN PEMBELIAN DI HOTEL ROCKY PLAZA PADANG Suryani, Triana; Silfeni, Silfeni; 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

This research aims to determine the relationship between the marketing mix with purchasing decisions in Rocky Plaza Hotel Padang. Type of this research is correlational. The population in this research are all peoples who are and have been and use the facilities at Rocky Plaza Hotel Padang, amounting to 6583 people. The sampling technique in this research is incidental sampling by 99 guests. The data collection techniques with indirect communication by distributing a questionnaire using Likert scale and have been tested for validity and reliability. The results of this research showed that there is a positive relationship (strong) and significant correlation between the marketing mix with purchasing decisions which are judged by a guest at Rocky Plaza Hotel Padang with r scale 0.819 are at r table> 0,75- 0,99 and at the level of 0.000 Sig. This means that the better the marketing mix implemented, the better the purchasing decisions in Rocky Plaza Hotel Padang, vice versa.
2 MINAT SISWA SMP MEMILIH JURUSAN JASA BOGA PADA SMK DI KOTA MADYA PADANG Prasetyo, Ikhsan; 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

This study aimed to describe (1) the interests of junior high school students choosing majors based Hospitality at SMK intrinsic factor (2) interest in junior high school students choose majors Hospitality at SMK by extrinsic factors. This research uses descriptive method. The study population was selurus class X students majoring in Hospitality at SMK Padang municipality totaling 325 students. The sample was simple random sampling (simple random sample) is class X majoring in Hospitality at SMK Padang Municipality of as many as 150 students. Data collection techniques in this study using a questionnaire. Data were analyzed using propensity test and percentage calculations. The results showed that the trend analysis of junior high school students to choose a major in Hospitality at SMK Padang municipality of internal factors are the willingness factor 44% in the high category. Factors feeling happy 40% in medium category. 70.66667% motivational factors included in the medium category. While external factors that support families with percentage 45.33333% included in the medium category. 53.33333% of the school environment factors included in the medium category. Community environmental factors 56% in medium category. Factors mass media 53.33333% medium category.Kata kunci: Interest, Student, Department of Hospitality, SMK.
FAKTOR-FAKTOR PENDORONG KEBIASAAN JAJAN SISWA SMPN 13 KABUPATEN SIJUNJUNG Asmawarti, Asmawarti; Yuliana, Yuliana; Kasmita, Kasmita
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 study aims to identify the factors driving habit of eating snacks SMP N 13 district students Sijunjung internally by factors of knowledge, needs and attitudes of students, while externally based factors parents, friends and traders. This research is quantitative descriptive ekspolatif form. The study population was all students in SMP N 13 Sijunjung sitting in class VII and VIII as many as 207 people while a sample is determined by rando sampling technique with proportional sampling population 25% of the 51 students. Data collection technique is to use a questionnaire with Likert and Guttman scales. Descriptive data analysis using percentage calculations respondent achievement levels. Based on the survey results revealed the factors driving habits of students snack on internal factors to the knowledge students gained scores by 67% with the medium category, the needs of students by 81% with the high category, the attitude of 59% with poor category, the external factor of 70% with parents medium category, a friend by 80% with high category and traders by 71% with moderate category. Kata Kunci : Pendorong kebiasaan jajan, Makanan jajanan
MODUL PEMBELAJARAN BATIK KELAS IX SMK NEGERI 8 PADANG Aryati, Yulia; Efi, Agusti; Yusmerita, Yusmerita
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 study begins from the goal of national education system on improving the quality of learning through learning outcomes. SMKN 9 Padang including one of the schools that still realy on textbooks in the learning process of batic. Pre-study observations show that the learning batic has not met expectations. This is likely because the students do not have a background in terms of making batic.2Science is developed to introduce the module as one of the teaching materials that can improve student learning outcomes effectively and efficiently. This research was conducted with the aim of : 1) produce a valid batik learning modules, practically, and efficient, 2) develop a learning module on batic material for secondary vocational schools.This type of research is the research and development or development methods, namely designing and making batic learning modules, and then test the validity, practicalities and effectiveness. Each test is done, there is validation sheet stating valid or not. Data analysis technique consists of analyzing the validity, practicalities and effectiveness. The questionnaire contains about practicality, activities and student motivation. Questionnaire data were analyzed using a Likert scale. Research object is a class XI student SMKN 8 Padang.The result based on data obtained show that the learning module batic produced in a valid category, practical and effective both in terms of the feasibility of the module content, language of modules, graph and presentation of module. It was concluded that the learning module batic worthy to serve as one of the reference material in the development of textile craft module specifically about learning batic.Keyword : Batic Learning Modules

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