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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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MINAT SISWA SMK N 3 PAYAKUMBUH UNTUK MELANJUTKAN STUDI KE JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Adella, Donna Canceri; Ernawati, Ernawati; Adriani, Adriani
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

This study aimed to describe the interest of the students of SMK N 3Payakumbuh to continue their studies to the Department of Family Welfare FT UNP.Type a descriptive study using quantitative methods. The type of data in the form ofprimary data. Data collection through questionnaires to students of class XIIdressmaking at SMK N 3 Payakumbuh. The study concluded that the interests ofstudents of SMK N 3 Payakumbuh to continue their studies to the Department ofFamily Welfare scores acquisition of each of the indicators are (1) attention to thescore of 69% with the higher category, (2) the strength of the motive on the score of62% with the higher category, (3) The sense of excitement in the category score of66% is high, but if it is seen still many who responded with fairly low category ofeach indicator, hence the need for the information and motivation given to thestudent.Keywords: Interests, Continuing Studies, SMK N 3 Payakumbuh
i KEPUASAN PENGUNJUNG KE OBJEK WISATA LEMBAH HARAU KABUPATEN LIMAPULUH KOTA Rahman, Faizir; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 aims to determine the stisfaction of visitor to the Harau Valley Tourism object of Limapuluh Kota which are measure by five indicators of visitor satisfaction (1) the expectation of the visitor, (2) the fulfillment of the needs of the visitor desire, (3) the desire to use the product again, (4) and the desire to recommend the service to others. The type of this research is descriptive quantitative with population is all visitor who are visiting the Harau Valley Tourism Limapuluh Kota with an average number of visitors per month as many as 21.666 people. Sampling technique in this research is puposive sampling counted 100 people. Data collection technique is done by spreading the questuinnaire using Likert scale and has been tested the validity and reliability. The result showed that overall satisfaction of visitors to Harau Vellay Tourism District Limapuluh Kota are to categorized as quite agree by 60%, and 39% with the interpretation states less agree and 1% states disagree.Keywords: visitor satisfaction, Harau Valley of Limapuluh Kota Regency
INVENTARISASI MAKANAN ADAT DI NAGARI LUBUK ALUNG KECAMATAN LUBUK ALUNG KABUPATEN PADANG PARIAMAN Vicky, Vicky; Baidar, Baidar; Syarif, Wirnelis
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

The purpose of this study was (1) Type custom events that still exist in Nagari Lubuk Alung are: (a) After marriage customs, (b) Events mancaliak child, (c) Events kikahan (d) After the circumcision apostles (e) Events Batagak home (f) Events Batagak prince and (g) Events after the death. As for (2) The menu is presented is in the form of staple food rice, side dishes are beef rendang, kalio meat, curry goat, curry chicken and sour padeh fish, vegetables namely goulash Cubadak and goulash tauco, and parabuang namely lapek bugih and rice kunyik, drinks are water, tea and coffee. (3) Recipe food traditional events in general white rice, side dishes, vegetables and pastries. Spices are used such as onion, garlic, cayenne pepper, turmeric, ginger, marica, bay leaves, lemon grass, galangal. Mechanical processing by boiling, steaming, butter up, sauteing and frying. (4) How to serve food is a way batatiang, where batatiang is serve food prepared on the one hand, this food is usually prepared for two to three servings in one hand.Keywords: Inventory, traditional food
MAKANAN ADAT DALAM ACARA BERINAI PADA RANGKAIAN UPACARAPERKAWINAN MELAYU DI DESA SEI GUNTUNG HILIR KECAMATAN RENGAT KABUPATEN INDRAGIRI HULU RIAU MUSPRIADI, MUSPRIADI; Chair, Ira Meirina; Syarif, Wirnelis
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 research is motivatedtypical foodscarcityandlack ofknowledgeof the meaningoffoodin theMalaycustomaryceremonial processionBerinaiNight at villageSei Guntung Hilir Kecamatan Rengat Kabupaten Indragiri Hulu RiauThe purpose of this study is to describe the type of food and the meaning of food as well as customary hidang tools and presentation techniques used in ceremonial procession Berinai Night. The research is a qualitative study, the research object is customary foods served at the evening procession Berinai in Malay marriage ceremony. The instrument used in this study is the observation, interview and documentation. Data analysis using data reduction, data presentation, drawing conclusions and verification. The results showed that the type of food served at night Berinai consists of an assortment of dishes and pastries called "POHO" is a type of food pastry called antiupe, antiase, sponge bathing, marching nage, and asidah. Hidang tools used are trays, condiment dishes, dinner plates, small plates, drinking glasses, finger bowl. Presentation technique that is by serving on a tray by using a small plate. Keywords: traditional food, wedding ceremony.
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT PIE Mustika, Dina; Elida, Elida; 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

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Abstract

The background of this study is to reduce the dependence of imported materials (wheat), improve the utilization of local foodstuffs and improve the utilization of taro. This study aims to analyze the influence of substitution of taro flour by 25%, 50% and 75% to the quality of pie skin which includes shape, color, texture, aroma and taste. Types of pure experimental research with complete randomized design methods. The dependent variable of skin quality of pie by using primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data with ANAVA, if Fcount> Ftable then proceed with Duncan test. The result of this research is that there is no significant effect of substitution of flour taro on the quality of pie skin (form, crispy texture and taste) because Fhitung <Ftabel, and there is significant influence from substitution of taro flour to pie skin quality (color, aroma, and taro flavor) because Fcount> Ftable. The best result based on organoleptic test is found in X3 with taro flour substitution of 75%.Keywords: Influence, Substitution, Taro Flour and Leather Pie.
PENGEMBANGAN MODUL APLIKASI KOMPUTER DALAM MENDESAIN RAGAM HIAS MENGGUNAKAN PROGRAM CORELDRAW X4 UNTUK MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Afrianti, Dewi; Ernawati, Ernawati; Nelmira, Weni
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

Computer applications courses mandatory for students dressmaking Family Welfare Department, but there is no module as media student learning, so that students are less active and creative in the PBM. This study aims to generate media forms of learning modules that can help students dressmaking Department of Family Welfare in learning computer applications to design decorative materials using CorelDRAWX4 program. Research also gain an overview of the feasibility of the learning module as a learning medium of computer applications, including the validation module and the practicalities of the module.This study is a Research and Development (R & D) is a research method used to produce a particular product and test the feasibility of the product. In this case a learning module. This learning module is tested its validity by 4 people validator experts in media and materials and tests performed on the practicalities of S1 students dressmaking class of 2014 the number of 18 people. The steps undertaken in the development of this learning module are: 1) define phase. 2) design phase, 3) stages develop. At this stage of the development of data analysis, namely: 1) the validity of the data analysis module, 2) data analysis module practicalities. Data analysis techniques used by calculating the mean.Based on the research results, test the validity of the obtained scores of 4.31 validator can be categorized as very valid. While the practicalities of the test results performed to a small group of students obtained a score of 3.21 categorized as very practical while testing the practicalities of a large group obtained a score of 3.54 categorized as very practical. These modules are in decent Criteria used as a medium of learning courses computer applications student dressmaking Family Welfare Department, Faculty of Engineering University of Padang on designing decorative materials using CorelDRAW X4 program.Kata kunci: Pengembangan Modul , aplikasi komputer, mendesain ragam hias menggunakan progrgram CorelDRAW X4
HUBUNGAN KUALITAS PELAYANAN DEPARTEMEN FRONT OFFICE DENGAN KEPUASAN TAMU MENGINAP DI HOTEL BUMIMINANG PADANG Kurnia, Yofi; Silfeni, Silfeni; Chair, Ira Meirina
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 are: 1) Describe the quality of front office employee services Bumiminang Hotel Padang, 2) Describe the satisfaction of guest stay Bumiminang Hotel Padang, and 3) Analyze the relationship between the quality of service front office department with the satisfaction of guests staying at Bumiminang Hotel Padang.This type of research is correlational. The study population is all guests staying at Hotel Bumiminang Padang. Sample of 87 guests taken with certain criteria. Technique of data collection is done by using questionnaires that have been tested the validity and reliability. Further data is analyzed descriptively and correlation with the help of SPSS Computer Program version 20.00.The results of the study found that: 1) Quality of front office services are in very good category (44%), 2) Satisfaction of guests staying in Good category (45%), 3) Product Moment Correlation test results show a positive relationship (strong enough ) And significant between Quality of Front Office Service and Customer Satisfaction at Hotel Bumiminang Padang with r value of 0,804 are at 0,75-0,99 and at Sig 0,000 level.
Kontribusi Kualitas Pelayanan Karyawan Front Office kepada Kepuasan Tamu Menginap di Hotel HW Padang Hasonagon, Rotua Ghani; Youmil, Youmil; Waryono3, Waryono
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 study aims to explore the contribution of employee service quality Front Office to the satisfaction of the guests staying at the Hotel HW Padang . This research is a quantitative (associative causal). The population in this study is the number of guests staying during the 10 months from January to October 2015 the number of 11,080 people. The number of samples in this study was of 100 people were taken using the formula Riduwan. The sampling technique is non-probability sampling, (incidental sampling). Collecting data using a questionnaire based on the Likert scale that has been tested for validity and reliability. Results of correlation found sig 0.969 > 0.05, then the variable quality of service can not identifies variables guest satisfaction significantly, with R Square of 0.002. This means that Quality Service Customer Satisfaction affects only 0.2% and 99.8 % influenced by factors.Keywords: Quality, Service, Employee, Satisfaction, and Guests.
PENGARUH PEMANFAATAN JERUK NIPIS TERHADAP PENYEMBUHAN KETOMBE KERING DI KULIT KEPALA Rahmadani, Rahmadani; Hayatunnufus, Hayatunnufus; Yuliana, Yuliana
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 study aims to analyze the use of dry dandruff cure lime assessed from theskin itching of the head, the amount of crust / dandruff, scalp conditions and hair losslevels with 3 levels of the control group treated without the use of lime, experimentalgroup 1 with one time a day treatment and experimental group 2 with treatment one timein 2 days. This type of quasi experimental study. Sampling was purposive samplingtechnique was used by volunteers. The sample was 9 student UNP who wear veils andindicated suffering from dry dandruff. Data analysis was descriptive and analyticalVarian. The results showed that the cure dandruff in the control group did not show achange towards the better on every indicator while the experimental group one andexperiment there is a significant effect on each indicator. The difference between thehealing effect of three treatment groups showed significant results on each indicator. Useof lemon juice can cure dandruff considerably with the best use of the frequency in thetreatment group once a day.
PENGARUH PENAMBAHAN WORTEL DAN RUMPUT LAUT TERHADAP KUALITAS NUGGET TEMPE FIRDAUS, FIRDAUS; Faridah, Anni; Holinesti, Rahmi
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

The purpose of the study is to analyze the effect of the addition of carrot and seaweed as much as 25%, 50%, 75% and 100% of the amount of material used to quality tempe nuggets (shape, color, aroma, texture, and flavor). Type of research is true experimental with completely randomized design method. The object of research is tempe nuggets with the addition of carrots and seaweed were: 0%, 25%, 50%, 75% and 100%. The data used are primary data obtained directly from the 30 panelists who gave the answer of organoleptic test format. The data has been obtained and tabulated in tables and performed Variant Analysis (ANAVA), if different followed by Duncan test. The results showed significant effect on the quality of the same form, star shape, the color of the inside, the texture elasticity, hardness and hedonic texture, aroma tempeh, carrots and hedonic aroma, not unpleasant taste and savory flavor. Statistical test results showed a sub indicator of skin color, hedonic color, fragrant aroma and hedonic taste fried tempe nuggets Ha rejected stating there was no significant effect of the addition of carrots and seaweed on the quality of tempe nuggets.Keywords: Tempe Nugget, Carrot, Seaweed

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