cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota padang,
Sumatera barat
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
 17   18   19   20   21 
MANAJEMEN KESELAMATAN DAN KESEHATAN KERJA(K3) PADA KARYAWAN LAUNDRY DEPARTMENT HOTEL ROCKY PLAZA PADANG Morisa, Febby Erzam; Kasmita, Kasmita; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.185 KB)

Abstract

This research aims to determine the development of management safetyand healthy activity at staff laundry department Hotel Rocky Plaza Padang. Thisresearch consists of four indicators of management safety and healthy activity are job area, work use equipment, bright arrange, self work protection. This researchwas descriptive with qualitative data. Data was collected by using interviews,observations, and documentations in volving informations using purposivesampling. Management safety and healthy activity at laundry department staffHptel Rocky Plaza Padang are: 1) Presence program complete work useequipments of staff laundry department, 2) Bright organizing arrange for staffwith works, 3) offer directing for staff related with be needed safety and healthyactivity staff laundry department, 4) Controlling with control and frequentconsider related safety and healthy activity staff laundry department about whatmust kind and frequent consider, 5) Do evaluation with ptoportion and efectifmeasure in use achieve efforts business purpose. Conclution this research are atlaundry department Hotel Rocky Plaza Padangat the moment already be resent ofplanning but doesn’t yet for manage safety and healthy until management safetyand healthy can’t condition in the same manner as surely.Keywords: Management, safety and healthy activity, and laundry department
STUDENT LEARNING MOTIVATION TO SUBJECT TO MAKE APATTERNIN SMK NEGRI 1 GUMANTI VALLEY Susanti, Rina; Adriani, Adriani; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.773 KB)

Abstract

This study aims to describe the students' motivation on the subjects to make a pattern in SMK Negeri 1 Gumanti valley, with indicators of alertness, concentration and perseverance. This type of research is descriptive with quantitative approach. The population in this study were all students of class XI 2015/2016 school year who are taking courses to make patterns with the number of 18 students, a sample of this research is all class XI student of SMK Negeri 1 fashion Gumanti valley academic year 2015/2016 with the number 18 students, with the technique of sampling done by total sampling. Data were obtained through a questionnaire that measured with Likert scale. Data were analyzed quantitatively and TCR percentage, in order to obtain the interpretation of the students' motivation on the subjects to make a pattern in SMK Negeri 1 Gumanti valley.Based on the results obtained the following conclusions. Motivation to learn the indicators alertness category is quite high (73.9%). That is still lacking, especially in the case late in the assignment given by the teacher. Motivation to learn the indicators categorized concentration is high (72.1%). That is still lacking, especially in terms of not listening and paying attention to the teacher's explanations seriously. Motivation to learn the persistence indicator category is quite high (71.0%). That is still lacking, especially in terms of understanding the material to make a pattern. Overall the students' motivation on the subjects to make a pattern in SMK N 1 Gumanti valley located in the category is quite high (72.0%). This means that students' motivation on the subjects create patterns need to be improved to make it better.   Kata Kunci: Motivasi Belajar, Membuat Pola
MENINGKATKAN AKTIVITAS SISWA PADA KOMPETENSI MENGHIAS TAPLAK MEJA DENGAN SULAMAN PITA MELALUI MODEL PEMBELAJARAN CONTEXTUAL TEACHING AND LEARNING DI SMP N 2 KECAMATAN SULIKI Yuswarni, Yuswarni; Zahri, Wildati; Yasnidawati, Yasnidawati
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk meningkatkan aktivitas belajar siswa dalam menghias taplak meja dengan sulaman pita melalui model pembelajaran Contextual Teaching and Learning di SMP N 2 Kecamatan Suliki. Penelitian tindakan kelas ini dilaksanakan dalam dua siklus, yang dilaksanakan untuk menjawab pertanyaan penelitian. Subjek penelitian adalah siswa kelas VIII.3 pada kompetensi menghias taplak meja dengan sulaman pita. Subjek penelitian berjumlah 32 siswa. Data penelitian dikumpulkan dengan lembar observasi dan hasil evaluasi. Data yang dikumpulkan dianalisa dengan teknik persentase. Berdasarkan analisis data ditemukan bahwa ketuntasan hasil belajar siswa meningkat dari 34,4% pada siklus pertama menjadi 81,25% pada siklus kedua. Sementara itu untuk aktivitas belajar siswa didapatkan peningkatan  dari 66% atau kategori kurang aktif pada siklus pertama menjadi 85,75% atau kategori aktif pada siklus kedua.   Kata kunci: aktivitas, sulaman pita, contextual teaching and learning.
PERSEPSI WISATAWAN TENTANG DESTINASI WISATA PANTAI PASIR JAMBAK KOTA PADANG Pakpahan, Rio Naldo; Silfeni, Silfeni; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.256 KB)

Abstract

The purpose of research is to determine the tourist perceptions about the tourdestination of PantaiPasirJambak Padang City. This research consists of fiveindicators are: tour attraction, pre tool, tool, infrastructure and society, . This type ofresearch is descriptive research using survey method. Population in this researchamounted to 728 tourist. Sampling technique is non probability sampling, usinginsidental sampling. Sample number in this research amounted to 89 tourist. Datacollection using a questionnaire based on a Likert scale that tested for validity andreliability. Based on the results of the study concluded that in general the touristperceptions about the tour destinationofPantaiPasirJambak Padang City good enoughin mean 142,03 between range 126 -< 154.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR ORANGE TERHADAP (Ipomoea batatas) KUALITAS PUTU AYU YENI, WIWIK INDRA; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed to analiyze the different effect of orange sweet potato flour which composition are 0%; 15%; 25%; 35% to the quality of shape, colour, flavor, texture and taste of putu ayu. The kind of the reseach was experimental using complete random design with one factor which the amount of orange sweet potato flour 0%; 15%; 25%; and 35% with 3 times experimental repeatedly, done in the Tata Boga Depatement  Home Economic Faculty of Engineering Padang State University Workshop in the month of October 2013. The hypothesis showed that there was an effect to the substution of orange sweet potato flour which 0%; 15%; 25%; and 35% to the putu ayu quality. The test levels substitution orange sweet potato flour shows the best quality in terms of shape located at 0% (X0) without the addition of orange sweet potato flour with exact form category, in term of colour located at 35% (X­3) with beige brown category, in term of flavour located at 35% (X3) with essence orange sweet potato flour category, in term of  texture it is located at 0% (X0) with soft category, interm of the taste orange sweet potato flour located at 35% (X3) with a dominan orange sweet potato flour taste category, in term of sweetness taste is located at 35% (X3) with a sweet taste category. The best quality located at (X3) which the orange sweet potato flour is 35%. Keyword: orange sweet potato flour, putu ayu quality
PENGARUH PENAMBAHAN BUAH MENGKUDU TERHADAP KUALITAS ES KRIM Alersa1,, Firna Agus; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1012.895 KB)

Abstract

This event will be based on research by the utilization of the noni fruit is still a bit and less liked by the people. This research aims to analyze the effect of the addition of the noni fruit to the quality of the ice cream covering, color, aroma, texture, and flavor. This type of research is a pure experiment with a random design complete method uses three repetitions with 30 panelists were implemented in June 2017 on the workshop Tata Boga. The free variable (X) is the addition of noni fruit as much as 0% (x 0), 10% (X 1), 20% (X 2), 30% (X 3), variable (Y) is the external quality of noni fruit. The instruments used are the now then analyzed with organoleptic. The data already acquired and then tabulated in the form of tables and do the analysis Variant (ANAVA). If different test followed by Duncan. The results showed that there was a real influence on quality of colour, the aroma of creamy milk, noni fruit aroma, sweetness, and the flavors were not typical fruit of mengkudu.Keywords: Noni Fruit, Ice Cream, Quality.
TINJAUAN KEPUASAN KERJA KARYAWAN DI GRAND ROCKY HOTEL BUKITTINGGI Hervina, Hervina; Kasmita, Kasmita; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.418 KB)

Abstract

This purpose of research is to describe job satisfaction of employees in Grand Rocky Hotel Bukittinggi. This research consists of five indicators of job satisfaction are: payroll, the work itself, promotion, supervision, and relationships with co-workers. This type of research is quantitative descriptive, the population in this research are 114 people’s. Sampling technique is proportional sampling. Sample number in this research amounted for 54 people’s. Data collection using a questionnaire based on a Likert scale that has been tested for validity and reliability. Furthermore, the data were analyzed by categorization rating based on the average scores and percentage assessment. Results of this research concluded that overall job satisfaction of employees in the Grand Rocky Hotel Bukittinggi is classified in the category very well with the average value of 173,5 in the range scores of ≥172 and interpretation percentage 56 %. Regard: Job Satisfaction, Employee1Prodi
PENGEMBANGAN MODUL PEMBELAJARAN BUSANA PRIA DI PROGRAM STUDI D3 TATA BUSANA JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Ramadani, Dewi; Ernawati, Ernawati; Rahmiati, Rahmiati
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (852.57 KB)

Abstract

This article aims to produce learning modules that help students to learn independently. This research is a research and development (R&D). This lesson module been tested by two people and media expert validator 2 person validator expert material. Pratikalitas test is carried out by the student D3 Tata Fashion force 2015 with a total of 14 people. The stages are done in developing learning modules are: 1) define, 2) design, 3) develop. At this stage of the development of data analysis is done as follows: 1) validity of data analysis module, 2) data analysis pratikalitas module. Data analysis techniques used by calculating the mean and percentage. The validity of a test conducted by the validator the validator 3.5 media expert and expert material obtained a score of 3.37 categorized very valid. While the pratikalitas test done to students D3 Tata clothing, with a small pratikalitas test results and test pratikalitas 3.36 powerhouse 3.45 module menswear stated very practical. This module is in decent criteria used as learning materials courses menswear for the students of the fashion Department of the grammar of D3 family welfare of the Faculty of tourism and hospitality State University of Padang. Keywords: Learning Modules, Menswear1
TINJAUAN TERHADAP BARANG BAWAAN TAMU PADA ACARA BARALEK DI KENAGARIAN VII KOTO TALAGO KECAMATAN GUGUAK KABUPATEN LIMA PULUH KOTA Supriani, Nike; Baidar, Baidar; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.346 KB)

Abstract

Study this is aimed to identify the contents, the equipment used, determine the function and meaning luggage of guest at the wedding party. This study was descriptive qualitative research with the object luggage of guest. Data collected by using Snowball Sampling, included observation, interviews, and documentation. Data analysis include reduction data, presentation of data, and verification conclusion. Showed the result the difference between the luggage of invited guest and guest were called. Invited guest brought 3 tray of food and 1 basket of rice contain rice and gifts. Luggage of guest filled by the host with food. Guest were called bring rice and glutinous rice, then luggage of guest filled by the host with bananas, pinyaram, fish cake, sugar, and instant noodles. Luggage of guest functioning to eased the burden of the host and strengthen family relationships between many people. Its meaning as keeping feelings, generous, and know the customs is characteristic of the minang people.Keyword: Luggage, Wedding Party, Kenagarian VII Koto Talago
MENGINGKATKAN AKTIVITAS SISWA DALAM PEMBELAJARAN KETERAMPILAN MENGHIAS SULAMAN BENANG EMAS MEMALUI MODEL PEMBELAJARAN KOOPERATIF TIPE THINK-PAIR-SHARE SMPN 1 KECAMATAN PAYAKUMBUH Desma, Desma; Zahri, Wildati; Ernawati, Ernawati
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.967 KB)

Abstract

The shortage of activity in making gold yarn embroidery to furnish Carano lid caused by the strategy and learning model which was implemented by the teacher in previous learning session was not suitable and reuslted in the lack of the students activity. One of an effort which can be used to improve that condition is that to used cooperative learning method in the type of think-pair share with some indicators such as; visual activities, drawing activties, motor activities in order to create the students learning activities increase and be better. The research hypotesis is that, the model of cooperative learning type think- pair-share could improve the students activity to ability in furnishing carano lid with gold yarn ebroidery.This research is class action research which consists of two phases and each phase consists of three times meeting and each meeting was 3X 45 minutes. The sample of the research is the students of VII-5 SMP N 1 Payakumbuh Subdistrict in academic year 2011 and 2012, Lima Puluh Kota Regency consisted of 26 Based on the survey toward the students’ activity , it was concluded that through cooperative learning model type think-pair-share could improved the activityin making gold yarn embroidery for Carano Lid in handicraft learning of SMP N.1 Kec. Payakumbuh subdistrict.

Page 19 of 59 | Total Record : 590

 17   18   19   20   21 

Filter by Year

2012 2018


Reset
Filter By Issues
All Issue Vol 15, No 2 (2017): Periode September 2017 Vol 14, No 1 (2017): Periode Maret 2017 Vol 13, No 3 (2016): Priode September 2016 Vol 12, No 2 (2016): Priode Mei 2016 Vol 11, No 1 (2016): Priode Maret 2016 Vol 10, No 3 (2015): Priode September 2015 Vol 9, No 2 (2015): priode Juni 2015 Vol 8, No 1 (2015): Periode Maret 2015 Vol 7, No 3 (2014): Priode September 2014 Vol 6, No 2 (2014): Periode Juni 2014 Vol 5, No 1 (2014): Periode Maret 2014 Vol 4, No 3 (2013): Periode September 2013 Vol 3, No 2 (2013): Periode Juni 2013 Vol 2, No 1 (2013): periode maret 2013 Vol 1, No 1 (2012): September 2012 More Issue