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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 HARGA DAN KUALITAS PELAYANAN KARYAWAN FRONT OFFICE DEPARTMENT TERHADAP KEPUASAN PELANGGAN MENGINAP DI HOTEL PUSAKO BUKITTINGGI Sintia, Nelvi; Kasmita, Kasmita; 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 study is to analyze the influence of price and qualityof front office employees service to customer satisfaction os staying at Hotelpusako Bukittinggi. This research is correlation. The population in this study isamount 1025. Selection of informants using purposive sampling technique asmany as 92 people. Data collection using questionnaires based on Likert Scalethat has been tested for its validity and reliability. Based on research result ofroom price in Hotel Pusako Bukittinggi classified as less good (53%), quality offront office employees service at Hotel Pusako Bukittinggi classified as less good(53%), Customer satisfaction staying at Hotel Pusako is classified as less good(64%). The results showed that there is a positive and significant influencebetween the price and quality of front office employees service to the satisfactionof customers staying at Pusako Bukittinggi with an influential contribution of27,7%.Keywords: Price, Service Quality and customer Satisfaction.
STUDI TENTANG SANGGUL LIPEK PANDAN SEBAGAI SANGGUL TRADISIONAL MINANGKABAU Oktasari, Sherli; Rahmiati, Rahmiati; Yanita, Merita
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 bun sanggul lipek pandan fading as a traditional bun of Minangkabau, a challenge for researchers to retrace the history of this bun. This research was qualitative historical. The object of this study is the bun lipek pandan, the informants of this study are the people who know about bun sanggul lipek pandan. The techniques of the data collection in this study by using observation, interviews, documentation and technical data triangulation data analysis and data reduction. The results of this study was found that the bun lipek pandan. Lipek pandan malacuik kuduak for Regional Tanah Datar. The bun lipek pandan sunting tusuk(skewers) for coastal regions(region wearing sunting tusuk).Kata kunci : Studi, Sanggul Tradisional, Lipek Pandans
PENGARUH SARANA WISATA TERHADAP KEPUASAN PENGUNJUNG DI OBJEK WISATA NGALAU INDAH KOTA PAYAKMBUH Juniva, Silzia; Silfeni, Silfeni; 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

The purpose of this research is to determine the influence of tourism facilities towards visitors satisfaction at tourism object Ngalau Indah Payakumbuh. The type of research is associative causal. With the a purposive sampling as much 97 people. Data collection using question based on likert scale that has been tested for its validity and reliability. The result of this research were: (1) Tourism facility located on a enough (63.9%), (2) Visitor satisfaction is in the category less satisfied (86.6%), (3) the result for simple linear regression are on the 0.039 <0.05, then the variable of tourism facilities have a significant effect on the visitors satisfaction. Research show the R Square of 0.044. Which means that tourist facilities affected visitor satisfaction of 4.41%. While 95,59% were affected by other factors.Keywords: Tourist Facilities and Visitor Satisfaction
Penerapan Kesehatan dan Keselamatan Kerja (K3) Siswa di Workshop Tata Kecantikan Rambut SMK NEGERI 7 Padang Monysa, Monysa; Rahmiati, Rahmiati; Astuti, Murni
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research was motivated from the phenomenon that shows their negligence in the application of health and safety at work in students pdang in practice in the workshop which can cause accidents. This study aims to describle the implementation of the health and safety of students against themselves, against pelalatan work and the working environment in implementing the practice i hairstyling workshop smk 7.This type of research is quantitative descriptive. Populasi was grade 1,2,3 which amounted to 102 people,sample amounted to 51 people, Research instruments using a questionnaire with a scale of 1 to 4 in the form of positive and negative statements, data collection techniques are in the form of aquestionnaire, test instruments performed on a population that does not include the sample of 30 people, engineering data analysis and categorization percentage formula.The results showed that the average level of attainment of respondents on the application of K3 personal hygiene private student loans.52 with very low category and cleanlinessof working clothes at 54 with very low category, the application K3 to the use of tools and equipment used when practice for 63 whith low category, with descriptions that application of the use of the tool by 62 with low category and how the storage of tools and equipment amounted to 65 with moderate category, application k3 in today’s working enviromment practices by 56 with low category, the description that the air vent has a percentage of the result by 56, lighting has a percentage of 58, sanitation has a percentage of 56. The floor has a percentage of 56, has a percentage of electricity 54, and fire hazards has a percentage of 56, all the sub-indicators with low category. Results suggested that student improve their know ledge of the dangers that can occur if you do not apply the health and safety at work well and benefit in implementing occupational health and safenty in the workshop.Kata Kunci: Kesehatan dan Keselamatan Kerja, Workshop1Mahasiswa
PENINGKATAN AKTIVITAS BELAJAR SISWA MENJAHIT CELANA PANJANG PRIA KELAS XII MELALUI MODEL PEMBELAJARAN KOOPERATIF TIPE GROUP INVESTIGATION DI SMK N 1 KABUPATEN TEBO Hidayanti, Ratumas; Katin, Yusmar Emmy; Rahmiati, Rahmiati
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 reveals about increasing student activity in learning to sew trousersXII class men with type group cooperative learning model investigation at SMK N 1Tebo regency, which in terms of 4 indicators such as: (1) visual activities, (2) oralactivities, (3 ) motor activities, (4) emotional activities. This study is an actionresearch group using a type of investigation with a sample of 16 people.Implementation research through 2 cycles with 3 times face to face. Data collectiontechniques using observation sheets and field notes data analysis techniques using twomethods, namely quantitative and qualitative. The results showed an increase instudent learning activities in learning to sew trousers men using cooperative learningwith group investigation, in siklus I the presentation showed 63% and advance insiklus II showed 83%.
ANALISIS BEBAN KERJA DAN KEBUTUHAN ROOMBOY DI HOUSEKEEPING DEPARTMENT PREMIER BASKO HOTEL PADANG Lisna, Yuke Permata; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to determine how much workload given to roomboy and labor productivity in the Housekeeping Department roomboy Premier Basko Hotel Padang. The study consisted of two indicators of workload analysis and needs roomboy namely : the amount of work (number of rooms) and working time (per hour). This research is descriptive quantitative research. The population of this research is the data room occupancy on the number of uninhabited rooms, check out the number of rooms uninhabited rooms along with the percentage derived from the Housekeeping Department of Premier Basko Hotel Padang. The study concluded that the main tasks of this research are roomboy clean room uninhabited (occupied), check out the room, and the room is empty on one section (morning shift). The use of productive work time based roomboy given workload is over 360 minutes. Ideal number of requirements in Housekeeping Department roomboy Premier Basko Hotel Padang is 11 people in one section on the morning shift.   Kata kunci : beban kerja, kebutuhan roomboy.
PENGARUH SUBTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS PUTU AYU Wahyuni, Mega; 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

Utilization of red dragon fruit extract in food processed is still small. Dragon fruit skin has high nutritional value. The purpose of this research is to analyze the effect of substitution of red dragon fruit extract as much as 35%, 50% and 65% to the quality of putu ayu which include volume, shape, color, aroma, texture and taste. This type of research is purely experimental using a completely randomized design method. Types of data used are primary data sourced from 30 semi-trained panelists who provide answers to the questionnaire (organoleptic test format). The data that have been obtained then tabulated in the form of tables and conducted analysis of variants (ANAVA). If there is a significant different Duncan test is done. The results showed there is a real effect on the color quality. While the quality of volume, rectangular jagged shapes in the middle, a neat shape, same shape, aroma, smooth texture and soft and sweet and savory taste there is no significant effect difference. It can be concluded that the best percentage is in substitution of red dragon fruit skin extract as much as 65%.Key word : red dragon fruit extract, Putu Ayu, Quality
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS COOKIES Zahara SY, Nurul Muna; Faridah, Anni; Syarif, Wirnelis
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 study aimed to analyze the effect of substituting red bean flour 0%, 25%, 50%, 75% and 100% of the quality of shape, color, aroma, taste and texture of cookies. This type of research is true experimental method completely randomized design with three times the number of panelists penggulangan 30 people, data analysis performed by analysis of variance and Duncan followed with further testing if the results significantly. Results of research on the test levels significantly affected (red bean aroma, sweetness and taste of red beans) and no real influential on the test level (forms a neat, uniform shape, color and texture tawny neat) whereas the hedonic test significantly affected (color brownish yellow and brittle texture) and did not significantly affect the hedonic test (form neat, uniform shape and aroma of red beans). Overall the best value found in red bean flour substitution as much as 50% (X2).Keywords: Red Bean Flour, Cookies, Quality, substitution.
PENGELOLAAN DAYA TARIK WISATA DI OBJEK WISATA PANTAI AIR MANIH Renato, Valdo; Waryono, Waryono; Abrian, Youmil
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 motivated by the Objek Wisata Pantai Air Manih are managed poorly, visible from traveler ratings and the public on the management of a tourist attraction less well categorized. This study aimed to describe: (a) planning, (b) organizing, (c) directing, and (d) supervision Tourist Attractions the Objek Wisata Pantai Air Manih. The results showed that the management of tourist attraction in the attractions Pantai Air Manih still limited in environmental management level manager. For the next plan of long-term planning as a marine tourism and short term to increase the number of tourists, the organizing manager of coordination but is still limited to oral and written, while briefing the manager at the attraction waiting for instructions from the department and on the supervision, management oversight carefully and remind each respective task management officers in the field.Keywords: Management, Tourist Attractions.
HUBUNGAN STATUS SOSIAL EKONOMI ORANG TUA DENGAN HASIL BELAJAR KOMPETENSI PERAWATAN KULIT WAJAH BERMASALAH SISWA KELAS XI SMK NEGERI 6 PADANG rodiah, rodiah; katin, yusmar emmy; hayatunnufus, hayatunnufus
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

The puprpose of this study is to see the relationship between parent’ seconomic and social statue to student’s study achievement at competition makingup of unwell face skin at SMKN 6 Padang. The form of this study is chorelationquantitative.  Population in this study is the 11th competent of keahlian tatakecantikan SMKN 6 Negeri Padang. Sampel of this study is the whole ofpopulation that consist of 30 student by using total sampling technique.  To knowof parent’s economic social statue, we use questioner which validity andrealibility is tested. Then to test the hypothesis is used chorelation test pearsonproduct moment.  Based on this study we can conclude that first, stage of thehighest respondent achievement  variable of parent’s economic and social statueare in lowest category (36,6%). Second, variable of student’s study achievementat competition making up of unwell face skin is not completed  as  much as 66,6%. Third, there are positive and significan relationship between parent’s economicand social statue to student’s study achievement.  Kata kunci : Status Sosial Ekonomi, Orang Tua, Hasil Belajar, 

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