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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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MAKANAN ADAT PADA UPACARA PERKAWINAN DI DESA SUNGAI JAMBU KECAMATAN KAYU ARO KABUPATEN KERINCI PROPINSI JAMBI ARINI, PIPIT; Silfeni, Silfeni; Kasmita, Kasmita
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 grounded on the lack of people’s knowledge about traditional food,food serving equipment and food arrangement technique, and mean of food tradition. Thisresearch is purposed to: (1) describe types of Central Java’s traditional food, (2) describethe meaning of traditional food, (3) describe food’s serving equipment, and (4) describefood arrangement technique in traditional wedding ceremony of Central Java in SungaiJambu village. The type of research is qualitative research, and object of research istraditional food for wedding ceremony of Central Java. Data collected by snow ballsampling technique. Data analyzing include reduction, display, and verification ofconclusion.Results come from this research show that wedding ceremonies in SungaiJambu village had been contaminated by outside culture, such as performance stage, food,equipments, and arrangement technique, so the ceremonies is not as Central Java native’sceremony. Therefore, it is important to get elder and young generation to take a role inmaintaining the culture and preventing from the loss and outside culture’s influence. Keyword: traditional food in wedding cer
PENGARUH KOMUNIKASI INTERPERSONAL TERHADAP PRODUKTIVITAS KERJA KARYAWAN GRAND ROCKY HOTEL Gusti, Via; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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

This study is aimed tof the determine the effect of Interpersonal Communication towards Employee Productivity Grand Rocky Hotel Bukittinggi. The research type is using associative causal correlation approach. The population of this study were permanent employees of the Grand Rocky Hotel Bukittinggi with amounted of114people. Selection of the sample using proportionate stratified random sampling technique (54). Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The results showed that in general, the interpersonal communication was classified as good category and the labor productivity was classified as passbly. Based on regression analysis the study had found influence siginifikansi between interpersonal communication with labo rproductivity by 23%. Keywords: Communication, Interpersonal, Productivity, Work
ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUASAN KERJA KARYAWAN DI HOTEL PANGERAN BEACH PADANG Emely, Bamy; Chair, Ira Meirina; 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

The purpose of this research is to determine the factors that affect employee job satisfaction, which is seen from the factor of salary, job factors, colleagues factors, employer factors, promotion factors positions and work environment factors. This research is quantitative descriptive with causal associative method. The population is employees at Pangeran Beach Hotel Padang, it is about 162 peoples. Sampling technique is non probability sampling with purposive sampling. The number of data sampel consist of 80 peoples. Data collection techniques using questionnaires with Likert scale. Further data are tested using multiple linear regression which has passed the classical assumption test.The value of coefficient of determination Adjusted R Square 0,909 means the effect of variable X to Y of 90.9%. So, the conclution of variable factors of salary, job factors, employer, promotion factors positions and work environment factors have significant effect on employee job satisfaction, because the significant valve <0,05. While the variable factor of colleagues do not have significant effect, because the valve >0,05.Keywords: factor of salary, job factors, colleagues factors, employer factors, promotion factors positions, work environment factors , job satisfaction.
HUBUNGAN PENGAWASAN SUPERVISOR DENGAN DISIPLIN KERJA KARYAWAN HOUSEKEEPING DI HOTEL ROCKY PLAZA PADAN Arlinda, Putri; Yuliana, Yuliana; 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

The purpose of this research is to examine the correlation between the supervisor supervision with working discipline of the housekeeping employee at Rocky Plaza Hotel Padang. The type research is correlational. Population in this research are amounted to 30 people. The sampling technique is non probability sampling, by using saturated sampling. Sample in this research are amounted to 30 people. Data collection using a questionnaire based on a Likert scale that has been tested for validity and reliability. The results of the research indicates that the supervisor supervison at Rocky Plaza Hotel Padang is good (73,4%), and for working discipline of the housekeeping employee at Rocky Plaza Hotel Padang is good (80%). The results also indicate that the presence of a medium significant correlation between supervisor supervision and working discipline of the housekeeping employee at Rocky Plaza Hotel Padang with correlation coefficient values (0,515) and significant values (0,004). Keywords: Supervision Supervisor, Discipline, Housekeeping Employee 
3 Standarisasi Resep Kue Pinyaram Itam Di Kanagarian Alahan Panjang Kabupaten Solok Nenda, Welly Afrita; Baidar, Baidar; Elida, Elida
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 aims to find a standard cake recipe pinyaram Itam, and the quality of the cakes pinyaram Itam. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kanagarian Alahan Panjang from the date of July 28, 2016 until August 28, 2016. The data source is two fold: a source of qualitative data obtained from people who are good at making cakes pinyaram itam, the source of quantitative data obtained from five panelists limited good at making cakes pinyaram itam in Kanagarian Alahan Panjang. Based on the quantitative results of organoleptic standardization cake recipe pinyaram Itam which has been converted followed by organoleptic tests found the quality of the cake pinyaramitam include: form pinyaram Itam (neat), forms the central part (round), the shape of the edge (lace), center of volume (expands) , color (purple), aroma (the aroma of black rice), middle texture (soft), texture edge (dry), the center of the cavity (hollow) and taste (sweet), flavor (black rice).Keywords: standardization, cake recipe pinyaram itam, quality.
PENGARUH PEMANFAATAN BIJI PEPAYA DAN MINYAK KELAPA TERHADAP PERUBAHAN WARNA RAMBUT BERUBAN Budiman, Nanda Suci; Rostamailis, Rostamailis; Rahmiati, Rahmiati
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 aimed to analyze changes in the use of color gray hair with coconut oil and papaya seeds are assessed in terms of hair color. The study consisted of three different treatment control group, the experimental group the first and the second experimental group. The study was quasi-experimental study with the Nonequivalent Control Group Design and Engineering voluntary sampling was purposive sampling. Samples were five mothers who have never had hair coloring and have 25% gray hair. Data analysis is a variant analysis and Duncan test. The results showed that the change in hair color in the control group showed no change for the better in the indicator. In contrast, the experimental group the first and the second experimental group showed significant results in each indicator. As a result, the utilization of papaya seeds against gray hair color changes significantly with frequency eskperimen second best in the group that was mixed with coconut oil. Kata Kunci : biji pepaya, minyak kelapa, jenis penelitian, kelompok penelitian.
PENERAPAN HYGIENE DAN SANITASI DI INSTALASI GIZI RUMAH SAKIT UMUM PUSAT (RSUP) Dr. M. DJAMIL PADANG Adhini W, Dwi Mustika; Elida, Elida; Syarif, Wirnelis
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 study aims to document and determine the application of hygiene dan sanitation in nutrient installation Dr. M. Djamil Padang of the application which includes personal hygiene, environmentl hygiene, food hygiene dan sanitary facilities. This research uses a qualitative approaches, the technique collection technique of observation, interviews and documentation. Validity of data do creadibility test, transferability test, dependability test, and test confirmability. Analyzed the data reduction, data presentation and withdrawal conclusions or verification.The results showed that : overall Application of hygiene and sanitation in nutrient installation has not been done optimally viewed from of personal hygiene, of environmental hygiene food hygiene and the sanitary facilitiesKeyword: Hygiene and Sanitation, Nutrient Installation
PENGARUH DAYA TARIK WISATA TERHADAP KEPUTUSAN BERKUNJUNG DI OBJEK WISATA PANTAI AIR MANIS PADANG Saputra, Niko; Yuliana, Yuliana; Ferdian, Feri
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 is motivated by the number of visitors who visit the Air Manis Beach Padang that is not stable. Visible in 2014 until 2015 has decreased drastically, in 2015 until 2016 again experienced an increase in the number of visitors is very drastic. This study aims to determine the influence of tourist attraction to the decision to visit the attractions of Air Manis Beach Padang. The type of this research is quantitative descriptive research with causal associative method. The population of this study is the visitors who have visited the Air Manis Beach Padang. Sampling technique is non probability sampling, by using purposive sampling. The number of samples in this study amounted to 96 people. Data collection technique is done by using questionnaire (questionnaire) with Likert scale that has been tested the validity and reliability. Further data is analyzed through descriptive analysis and correlation with the help of SPSS program version 16.00. The results of this study indicate that visitor ratings of tourist attraction in Air Manis Beach Padang including good category with the percentage of 73%, while for visiting decisions including good category with a percentage of 53.1%. There is influence between tourist attraction to visit decision 21,7% with significance value 0,000, there is strong and positive influence and significant between tourist attraction with decision of visiting at Air Manis Beach Padang.Keywords: tourist attraction, visiting decision.
PERBEDAAN KUALITAS KERUPUK AMPLANG YANG DIHASILKAN DARI BERBAGAI SUMBER PROTEIN ADAWIYAH, RABIYATUN; Syarif, Wirnelis; 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

This study aimed to analyze the differences in quality of crackers amplang resulting from rebon, jerbung shrimp, catfish, and catfish each as much as 100%, the shape, color, aroma, taste and texture. This type of research is an experiment that is doing three repetitions were carried out in June 2014, with the number of panelists 30 people and has passed a course in Food Technology. The independent variable is rebon 100% (X0), shrimp jerbung 100% (X1), catfish 100% (X2) and catfish 100% (X3). The dependent variable (Y) is the quality of shape, color, aroma, flavor, and texture of crackers amplang. Results show differences in quality of crackers amplang produced from a variety of protein include forms such as sticks is found in the x2 (3.96) with categories such as sticks, fluffy shapes contained in x1 (3.47) with a category rather fluffy, golden yellow color contained in x2 (2.93) with the category of slightly golden, fragrant aroma contained in x2 (2.66) with the category somewhat fragrant, savory flavor found in x2 (2.56) with a category rather tasteful and crumbly texture found in x2 (2 , 84) with a category rather fragile.Keywords: Crackers amplang, quality.
HUBUNGAN PENETAPAN HARGA KAMAR DENGAN KEPUTUSAN KONSUMEN UNTUK MENGGUNAKAN JASA KAMAR DI HOTEL ALANA PADANG Suyuthie, Hijriyantomi
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 aimed to analyze (1) consumer response to pricing on hotel rooms Alana Padang, (2) the consumer's decision to use room service at the hotel Alana Padang and (3) the relationship with the room price fixing in the consumer's decision to use Padang Alana hotel room service. The study population was a visitor Alana Hotel Padang April 2012 sampling technique using accidental sampling with a sample size of 83 rooms based on the number of occupancy in April 2012 From the results obtained the following conclusions: (1) pricing is carried out by the Hotel Alana Padang has been in accordance with the facilities provided, equipment room and the hotel location is strategic, and (2) There is a positive and significant relationship between the pricing of the consumer's decision to use the services of Alana Hotel rooms at Padang.Key Words: hotel, room pricing, costumer's decision.

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