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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 KADAR GULA TERHADAP KUALITAS SELAI DAUN BINAHONG Anggraini, Rinella; 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 wasconstituted by utilization of the leaves of binahong in food processing is still lacking. Leaves binahong have good properties for the body. The research purpose to analyze effect of sugar content as much as 62,5%, 75% and 87,5 to the quality of jam in terms of color, aroma, texture and taste. The type of this study was pure experiments (true experiment), using a completely randomized single-factor design method. Data in used areprimer data obtained from 30 semi-trained panelists who provide answers from the questionnaire (organoleptic test format). The obtained data has been tabulated and variant analysis (ANAVA) is performed. If different proceed with Duncan test. The results showed that there was an effect of 87,5% sugar treatment for the color of dark green color, the aroma was quite fragrant cinnamon and quite typical of binahong leaf, the texture is quite smooth and quite easy to be applied and the quality of sweet taste and quite typical of binahong leaf.Keywords: Sugar Level, Binahong Leaves, Jam, Quality.
PENERAPAN PERSONAL HYGIENE PADA PRAKTIK MENGOLAH MAKANAN KONTINENTAL KELAS DUA PROGRAM KEAHLIAN TATA BOGA DI SMK N 3 SOLOK Widaswara, Juwitalia; Liswarty, Liswarty; Baidar, Baidar
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 purpose of this study iss to describe the factors causing students do not apply to the practices of personal hygiene, describe factor cause students do not aply to the practices of completeness work clothes. Type of study is a qualitative research. Object of research are all students of grade two culinary skills program amounting to 20 students. Sampling technique by means of snowball sampling. Technigues of collecting data trough observation, interviews and documentasi. Field data anakysis techniques that include the reducation, display, conclusions or verifikasi. The result of this study indicate that the cleanliness of hair, hands and nose are not awake while physical fitness has been applied. Hygiene hats, work clothes, apron during the practices of students using white and clean, pants and shoes for the practice of students using black and baggy pants while students do not wear a tie.Keyword: Aplication of personal hygiene
Upacara Pernikahan dan Tata Rias Pengantin di Kecamatan Pauh Kota Padang Sumatera Barat Rahmadhani, Suci; Rahmiati, Rahmiati; Yanita, Merita
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

The background of this research is the fact that the wedding ceremony and bridegroom makeup in Minangkabau is known in general in the society and the further details of this procession are only known by some particular local people in the custom. The researcher discovers that there is the difference in wedding ceremony in Kecamatan Pauh and other kecamatan in Padang, West Sumatera. The goal of this research is to discover more about the wedding ceremony and the bridegroom makeup in Kecamatan Pauh, Padang, West Sumatera. This research use qualitative research method in order to dig in a more detail information regarding the wedding ceremony and bridegroom makeup in Kecamatan Pauh, Padang, West Sumatera. The object of this research is the wedding ceremony and bridegroom makeup, and the informants in this research are four people who know the detail information about the wedding ceremony and bridegroom makeup in Kecamatan Pauh, Padang. The data is collected by doing observation, interview, documentation and the data analysis is data triangulation and reduction.The result of this research shows that the wedding ceremony and its’ sequence have some differences in the tradition between Kecamatan Pauh and other areas in Padang. In Kecamatan Pauh, the old tradition is the guide for the present tradition, even though there are some parts that have changed. The clothes of the bridegroom in the old days is pretty different with the present clothes. Thus, a clearer information about the wedding ceremony and bridegroom makeup in Kecamatan Pauh, Padang is obtained to be known for the next generation and can be conserved in the future so that this tradition will not disappear later.Kata kunci : Wedding ceremony, cosmetologys
KEBIASAAN BELAJAR SISWA DALAM MENGIKUTI MATA PELAJARAN KRIA TEKSTIL DENGAN TEKNIK BORDIR DI SMK NEGERI 8 PADANG HANDAYANI, VIDIA; zahri, wildati; 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 to exspress about student learning habbit in Kria Tekstillearning with bordir technic at  vocational high school 8 of  padang State, includlearning habit, faithful learning, reading the book, and follow the axams. Thisresearch is kuantitative research to description and interprestation about  thestudent learning habbit. The sample is the student at X class, questioner with likertused to get data with percentase technic and the great level of responden. Theresult of the research indicate that learning habbit of student in  Kria tekstillearning use Bordir technic at vocasional high school  8 of Padang state at goodchategory. Key Word: Learning Habbit, Faithful Learning, Reading The Book, and FollowThe Exams.
PERSEPSI PERSONIL SALON KECANTIKAN TENTANG KOMPETENSI MAHASISWA DALAM PELAKSANAAN PENGALAMAN LAPANGAN INDUSTRI PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN JURUSAN KK FT-UNP Marbun, Resida Damiana; Rahmiati, Rahmiati; Hayatunnufus, Hayatunnufus
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 research is motivated because of the presence of different perceptions expressed by personnel beauty salon in the city of Padang , seen from the indicators : Competence Affective and Psychomotor Competency . The purpose of this study was to obtain information about : ( 1 ) Perception Of Beauty Salon Personnel Competencies Affective Implement Field Experience In Industry ( PLI ) Education Prodi Makeup and Beauty Department KK FT - UNP . ( 2 ) Perception Of Beauty Salon Personnel Competence Psychomotor Implement Field Experience In Industry ( PLI ) Education Prodi Makeup and Beauty Department KK FT - UNP .This research is descriptive Quantitative which describe , explain or interpret the data as they are. The population in this study were the supervisors and employees working for about a year in a beauty salon , amounting to 40 people . The sample in this study is the entire population , which is taken by total sampling , the data used is primary data where data collection in this study conducted by questionnaire or questionnaire totaling 67 items . The data analysis technique used is the percentage of engineering and research data is processed memalalui SPSS version 16 and analyzed using descriptive statistics .The results showed that the attitude of competence scores ( Affective ) students in carrying Industrial Field Experience ( PLI ) including both categories of 83.1 % , and competence skills ( psychomotor ) students including both categories of 83.1 % . Of both indicators we can see that the perception of beauty salon personnel to student competence in the implementation of Industrial Field Experience ( PLI ) Education Program Makeup and Beauty Department KK FT - UNP was in both categories with a percentage of 83.1 % .
PENGARUH KOREKSI BENTUK MATA SIPIT PADA RIAS PENGANTIN BARAT Mandalika, Mandalika; Hayatunnufus, Hayatunnufus; Yanita, Merita
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 shape of narrow eyes generally makes the owner feel unconfident about the shape of her eyes. To make eye shape look proportional then needed some correction of eye shape using eyeliner, scotch tape, and false eyelashes to form eye to look proportional and make the bride more confident and to make the makeup look good at the day. This research aims to analyze the influence of correction the shape of narrow eyes on bridal makeup to predefined university students assessed in terms of, eye size, eyelid crease, and eyelash shape.This research uses quasi experimental method with design (non Equivalent Control Group Design) The object of this study is the shape of narrow eyes. The population in this study is the student of Padang State University aged 18-22 years, have the same criteria, the sampling taken through Purposive Samplingg technique conducted in voolunteer with sampels of 3 people. The data collected from this research in the form of primary data obtained directly from the sample of research data collected were analyzed using descriptive analysis, the test of analysis requirements using Normality Test and Homogeneity Test, Test Analysis of Variance (ANAVA) and Duncan Test.Based on the results of the data, proving the correction of the form of narrow eyes on the bridal makeup without using eyeliner, scotch tape, and false eyelashes in the control group did not show a better result change for experimental group using eyeliner and scotch tape. Using eyeliner, scotch tape, and false eyelashes showed significant results on eye size, eyelid folds, and eyelashes. Differences in the effect of spiky eye correction on bridal makeup between leagues treated group showed significant result with α 0,000, because 0,000 < 0,050 then the hypothesis is accepted and then proceed with Duncan test showing significantly different group. Suggested of using eyeliner, scotch tape, and false eyelashes in the correction of the shape of narrow eyes to make the makeup more perfect.Keyword : The Shape of Narrow Eyes, Bridal Makeup3
MANAJEMEN USAHA SALON KECANTIKAN DI KECAMATAN PAYAKUMBUH BARAT Nildawati, Nildawati; Rahmiati, Rahmiati; Astuti, Murni
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 reveal beauty salon business management application based management functions including planning, organizing, implementation, and controlling the existing beauty salon business Payakumbuh city of West Sumatra. The research approach is DeskriptifKuantitatif. The population is all employees and business leaders from 10 Salons in Payakumbuh totaling 52 orang.Data taken using Guttman and Likert scale questionnaire, data analysis using techniques percentage of respondents attainment levels. The results showed that (1) The average percentage is 66.00% in medium categories, with a description of 92.50% to places of business planning, licensing / business legality 53.30%, 26.66% workforce planning, planning salon services beauty 95%, planning marketing / promotion 63.33%. (2) The average percentage indicator Organizing with an average percentage of 45.66% very poor category with a description of the organization of the division of tasks and coordination of efforts 23.33% 69.07%. (3) Implementation indicators with an average percentage of 68 % category was the description hairstyling services 71.81% and skin beauty services implementation procedures 64.04%. (4) Indicators monitoring (controlling) deangn average percentage of 67.5% being categorized with a description supervision planning tools and materials 72% and 63% of process control work. Based on the research results suggested that the beauty salon business actually implement the management function in run the business in order to provide good services to achieve business progress.Kata kunci: Manajemen, Usaha salon Kecantikan
PENGARUH PENGGUNAAN ALAT PEMANGGANG TERHADAP KUALITAS ROTI TAWAR Yundi, Silvinia; Elida, Elida; 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

In this study aims to analyze the effect the effect of using the grill on the quality of bread which include external quality (volume, shape, color) and internal quality (texture, aroma and flavor). This type of research is pure experimentation (true experiment) with a completely randomized design methods, the research object is white bread. This study includes two variables X1 (gas oven), X2 (electric oven). The primary types of data are sourced from the five expert panelists and answer format organoleptic test. Data were analyzed using independent sample t test. The results showed that there is significant influence of the two different tools to the quality of bread, because Thitung> Ttabel. Volume 2.690> 2.306), (Form neat 6.396> 2.306), (4,333 square shape> 2.300), (skin color 3.244> 2.306), (tesktur softness 2.921> 2.306), (Texture elasticity 3.500> 2.306), (Smoothness pores pore 2.309> 2.306), (Texture uniformity of the pore 2,449> 2,306), (Aroma yeast 2.667> 2.306), (scent 3.182> 2.306) and (Rasa 4.427> 2.306)Keywords: Baking Tools, Quality, White Bread
PELAKSANAAN UNIT PRODUKSI PADA PROGRAM STUDI KEAHLIAN JASA BOGA DI SMK NEGERI 9 PADANG Maria S, Krista; Baidar, Baidar; Elida, Elida
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 research is motivated by student complaints regarding the implementation of the production unit at the Skills Program at SMK Padang 9, which in practice did not involve students, so that the production unit functions as a forum to train students to be neglected. The purpose of this study was (1) to describe the types of activities in production unit Catering SMK Padang 9, (2) to describe the production unit processing equipment Catering at SMK Padang 9 and (3) to describe the benefits of the production unit at SMK Negeri 9 field. This research is a qualitative descriptive study. The data of this research is the implementation of the production unit at the Hospitality Skills Program at SMK Padang 9. Data was collected using interviews, observations, and questionnaires. In the informants, namely: guidance counselor production unit (2 people), students involved in the production unit (8). On the implementation of the type of activities production unit also works with outside parties such as cooperation with the agency in terms of catering orders. 2) Processing equipment production unit is complete, most of the equipment used in the production units are not neatly arranged. 3) Benefits of the production unit as a place of learning for students, helping funding for maintenance, additional facilities. .   Keywords: Production Units, Catering Services, SMK Padang 9
PENGARUH KOMUNIKASI INTERPERSONAL TERHADAP PRODUKTIVITAS KERJA KARYAWAN GRAND ROCKY HOTEL BUKITTINGGI 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

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