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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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PENGEMBANGAN MODUL PEMBELAJARAN KONSTRUKSI POLA BUSANA DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG KARMILA, IIN; Ernawati, Ernawati; Novrita, Sri Zulfia
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 aims to produce a medium of learning in the form of modules that can facilitate students in learning Construction Patterns Clothing. This study is also to gain an overview of the feasibility of the module as a learning medium Clothing Pattern Construction. This study is a Research and Development (Research and Development (R & D) is the research methods used to produce a particular product, and test the effectiveness of a particular product. This module in tested in the Department of Family Welfare to students D3 dressmaking with the number 38. The stages are carried out in the development of this module are: 1) recognize potential problems. 2) gather information, 3) develop product design, 4) the results of the development phase, In the result of this development stage of data analysis are: 1) the validity of the data analysis, 2) data analysis practicalities, and the effectiveness of data analysis. Based on the data analysis of the results showed that the validity of the test is done to the validator that expert learning media and materials experts are, 4.07 can be considered valid, the practicalities of trials conducted to students is 3.38% can be categorized as practical while the effectiveness of data analysis of student activities in the lecture increased from 59% to 81% which can be categorized effectively. This module is located in a very decent criteria are used as a medium of learning in terms of the validity of the data analysis, the practicalities and effectiveness.
PEMANFAATAN TEPUNG KENTANG SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BEKAS JERAWAT Fransisca, Devi Dwi; Hayatunnufus, Hayatunnufus; Rosalina, Linda
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 is a quasi experiment method with non equivalent control group design. Theobject of this research is skin-face with acne’s marks of State University of Padang within 17-25 years old, with the same criteria. The sample was taken by purposive sampling teaching with volunteers . The data were analyzed by descriptive and ANAVA . the result showed that skin face treatment 1x3 days with pop\tato mask significant change. For better than 1x7 days. With skin indicaturs, skin brightness and acne’s mask. with significant result 0,000< 0,050 that the hypothesis is receired. According by the hypothesis is received. According by the DUNCAN test, showed more efficient and effective.Keywords :Potato Flour Mask, Skin Face With Acne’s Marks
ANALISIS KINERJA KEUANGAN PT GRAHAMAS CITRAWISATA TBK THE HILLS BUKITTINGGI HOTEL AND CONVENTION PERIODE 2009-2013 Wanara, Anangga Dewang; Yuliana, Yuliana; Abrian, Youmil
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 study are to knowing financial performance PT. Grahamas Citrawisata Tbk 2009-2013 period from liquidity side, solvency side, activity side, profitability side of the company. The research consist of four indicators are: liquidity ratio, solvency ratio, activity ratio, profitability ratio. Kind of this research is descriptive quantitative, with the population is financies sheet who consist balance sheet, income statement sheet, cash flow sheet, capital statement sheet in PT. Grahamas Citrawisata Tbk’s annual report 2009-2013 period. The data used in this research is secondary’s data from directress PT. Grahamas Citrawisata Tbk. Base on the result clarify, financial performence of PT. Grahamas Citrawisata Tbk 2009-2013 period on bed condition from liquidity side caused by uneffective inventory managed. Financial performence from solvency side on bed conditioncaused by uneffectivefinancial leverage managed. Financial performence from activity sidecaused by uneffective asset utilization. Financial performence from profitability sidecaused by uneffective non-operating expense tackling. Key Words: liquidity ratio, solvency ratio, activity ratio, profitability ratio.1Prodi D4
PENGEMBANGAN MULTIMEDIA INTERAKTIF PADA MATA KULIAH KEWIRAUSAHAAN PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA UNIVERSITAS NEGERI PADANG Karmila, Melsah; Yulastri, Asmar; 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

This study aims at developing interactive multimedia valid and practical in entrepreneurship courses and analyze the validity and practicalities of multimedia are developed. This research is a development model that IDI consists of three stages: define (determine), develop (development) and Evaluate (ratings). Subjects consisted of 4 validator, 30 students to test the practicalities. The technique of collecting data using questionnaires and analyzed with the formula Aiken's V for validity analysis and descriptive analysis using a percentage formula for analysis practicalities. The results showed that the value of design validation 0.83 with valid category and validation of the contents of 0.83 with a valid category. Test the practicalities of the two lecturers, obtained an average score of 83.85% with a very practical category. Test the practicalities of the students obtained an average score of 83.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a medium of learning in the Family Welfare Education courses State University of Padang.Keywords: development, multimedia, interactive, entrepreneurship
KERAJINAN SULAMAN DI NAGARI KOTO BARU SIMALANGGANG KECAMATAN PAYAKUMBUH KABUPATEN LIMA PULUH KOTA Fitri, Fitri; Zahri, Wildati; Izwerni, Izwerni
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

The focuses of the research are : 1) various kind of embroidery in Koto  Baru Simalanggang; 2) the shape of design in Koto  Baru Simalanggang; 3) the technique of embroidery in Koto Baru Simalanggang. The research is aimed to describe : 1) various kind of embroidery in Koto Baru Simalanggang; 2) the shape of design in Koto  Baru Simalanggang; 3) the technique of embroidery in Koto  Baru Simalanggang.   The type of the research is qualitative research. The informan of this research are the entrepreneurs of embroidery in Nagari Koto  Baru Simalanggang. The tecnigue of collecting data is gained through : 1) observation; 2) interview; 3) documentation.   The result of this research is based on the observation and the interview with the embroidery entrepreneurs in Koto Baru Simalanggang. The type of embroidery in Koto Baru Simalanggang such as : needlepoint liquid suji, flat embroidery, embroidered fantasi, emboroidered shadow, embroidered arise, ribbon embroidery, attaching lace, attaching sequin, attaching rose, attaching tulips, and attacing the stars. The design in Koto Baru Simalanggang are generally from the nature like ; stalk, leaf, grass, jasmine, rose, orchid, sunflower, tulips, ylang flowers, lotus, trumpet flower, daisies, grape and the other design like animal such as : butterfly. The decorative pattern in Koto Baru Simalanggang : sprinkle pattern, the placement of the design : table cover, curtain, bedcover, cloth, etc, the pattern of filling the shape of triangle, the placement of the design : table cover, pocket, sleeve tops, etc, the pattern of filling square area, the placement of the design : table cover, filling the edge, front center and free pattern , the placement of the design : free as longus it doesnot bother the sewing of the structure of the thing. The embroidery technique based on the embroidery technique at Koto Baru Simalanggang are : hand embroidery, such as : needlepoint liquid suji, flat embroidery, embroidered fantasi, emboroidered shadow, embroidered arise, ribbon embroidery, attaching lace, attaching sequin, attaching rose, attaching tulips, attacing the stars and machine embroidery sush as : needlepoint liquid suji, and satin embroidery. Based on the technique of the group of the embroidery in Koto Baru Simalanggang are : the decorative embroidery technique sush as : needlepoint liquid suji, flat embroidery, embroidered fantasi, emboroidered shadow, embroidered arise, ribbon embroidery and atfachment embroidery techniques  such as : attaching lace, attaching sequin, attaching rose, attaching tulips, and attacing the stars.   Kata kunci: sulaman, Koto Baru Simalanggang
MAKANAN ADAT PADA UPACARA TURUN MANDI DI NAGARI PAKAN RABAA TIMIUR KECAMATAN KOTO PARIK GADANG DIATEH KABUPATEN SOLOK SELATAN Marhayani, Marhayani; Elida, Elida; Sofnitati, Sofnitati
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 lack of  knowledge of young mothers and teens on traditional food at the ceremony down shower. The purpose research to describe the stages of the ceremony down bath, traditional food which brought the child home bako, traditional food served to guests, tools used to carry food and served customs and the meaning of indigenous foods. This type of research is a qualitative. method, Other research object is customary food down bathing ceremony, data collection techniques: observation, interviews and documentation.Data analysis techniquesis: data reduction, data display, conclusions and verification. Portrait of researt result that stages the ceremony down the shower consists of: duduak baropok, mamanggia, pai kadapua, and ceremonies baralek down shower. Traditional food at the ceremony down the bath consists of traditional food that is brought by the child home bakopisangnya and traditional food that is served to guest at the ceremony down shower.  Food customarymeaning as moralmessagesthat are usefulfor thechild, and the child's family.    1 Prodi PendidikanKesejahteraanKeluargaUntukWisudaPeriodeMaret 2015 2 DosenKesejahteraanKeluarga FT UNP   Keywords: Food Customs, Ceremonies Down Shower  
ANALISIS KUALITAS PELAYANAN ROOM ATTENDANT DI ROCKY PLAZA HOTEL PADANG Fitry, Herma; Chair, Ira Meirina; 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 quality of room attendantservice at Rocky Plaza Hotel in terms of 5 indicators of service quality, namely:reliability, responsiveness, assurance, empathy and tangibles . The method whichwas used in this research was descriptive quantitative. The population of thisstudy was guests staying at the Rocky Plaza Hotel Padang, with an averagenumber of guests as many as 5001 people. Sampling technique in this research ispurposive sampling counted 98 guests. The data were collected through aquestionnaire using likert scale which validity and reliability have been tested.The result of the research demonstrates that overall service quality at Hotel RockyPlaza Padang was classified as a good category with the visitor percentageof 54%.While for each indicator are: 1) tangibles as much as 54% of respondents statedgood, 2) empathy as much as 59% respondent stated enough, 3) reliability 48% ofrespondents stated enough, 4) Responsiveness as many as 49% of respondentsstated enough, 5) assurance as much as 50% of respondents stated good.
STRATEGIC PLANNING AKTIVITAS WISATA DI OBJEK WISATA PANORAMA BUKIK SIDUALI KECAMATAN RAMBATAN, KABUPATEN TANAH DATAR ANGGUNI, FRISYE; Kasmita, Kasmita; Pasaribu, Pasaribu
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

Penelitian ini bertujuan untuk menentukan faktor internal dan faktor eksternal dari Panorama Bukik Siduali dan kemudian menyusun strategic planning aktivitas wisata di Panorama Bukik Siduali. Penelitian ini merupakan penelitian deskriptif dengan data kualitatif. Teknik pengumpulan data dilakukan dengan menggunakan metode wawancara, observasi, dan dokumentasi. Adapun yang menjadi sampel dari penelitian ini adalah beberapa informan yang terdiri dari Dinas Kebudayaan, Pariwisata, Pemuda, dan Olahraga (3 orang), masyarakat di sekitar objek wisata (4 orang), serta pengunjung objek wisata (6 orang) dengan menggunakan teknik snowball sampling. Data yang diperoleh dianalisis dengan cara reduksi data, penyajian data, dan pengambilan kesimpulan. Strategic planning untuk aktivitas wisata yang akan dikembangkan adalah:1) Memanfaatkan seluruh fasilitas yang telah ada untuk aktivitas wisata seperti lahan yang subur untuk wisata kunjungan kawasan pertanian, lapangan di puncak bukit untuk aktivitas pesta budaya dan camping, serta pemandangan alam yang indah untuk aktivitas photography. 2) Memberdayakan lembaga-lembaga/komunitas khusus seperti lembaga pembibitan tanaman produktif untuk wisata kawasan pertanian, komunitas photography untuk aktifitas photography, organisasi pencinta alam untuk aktivitas camping, serta sanggar-sanggar seni untuk aktivitas pesta budaya. 3) Memulai kerjasama dengan pemerintah daerah untuk bagian promosi setiap aktivitas wisata yang akan dikembangkan.4) Memanfaatkan dukungan pemerintah daerah untuk sosialisasi, pembinaan, pengarahan, dan pengawasan aktivitas wisata yang akan dikembangkan.Kata kunci: Strategic Planning, Aktivitas Wisata
MAKANAN ADAT PADA UPACARA MANJALANG RUMAH MINTUO DI KANAGARIAN BTIPUAH BARUAH KECAMATAN BATIPUAH KABUPATEN TANAH DATAR ANDRIANI, CICI; Baidar, Baidar; Sofnitati, Sofnitati
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 that now people Batipuah Baruah in determining and processing of food  there is not book that used as a source of guidance, sometimes there are mistakes and disagreements between mothers of event to determine the type traditional foods, the quantity traditional food, the tools used and the meaning of traditional food. This research is purposed to (1) describes the implementation of a series of traditional ceremonies,(2) identification types of traditional food, (3) describe the equipment used to bring traditional food,(4) to explaning the meaning of traditional food brought on Manjalang Home Mintuo. The type of research is qualitative, and object of research is traditional food Manjalang Home Mintuo in Kanagarian Batipuah Baruah, data collected by Snow-Ball Sampling technique.Data analyzing include reduction, display and verification. Results showed that the manjalang home mintuo in Kanagarian Batipuah Baruah was conducted one day after the party wedding. The series of events Manjalang Home Mintuo in Kanagarian Batipuah Baruah has two stages: preparation before the event manjalang mintuo and a series of traditional ceremonies manjalang home mintuo. Keywords : tradisional food home manjalang mintuo
PENGELOLAAN OBJEK WISATA CAGAR ALAM RIMBO PANTI KABUPATEN PASAMAN Afrida, Yelni; Chair, Ira Meirina; 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

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Abstract

This study aims to determine the management Attractions Rimbo PantiNature Reserve Pasaman. This type of research is descriptive qualitative andquantitative research (mixed method). This study consists of four indicators,namely management: Planning is focused on the preservation and protection offlora and fauna. Organizing managers led by a Head of Tourism. The briefing is toinvite and communicate to all members to create a positive impression ofattractions. Supervision is done by janitors and security in the attraction. Thequestionnaire results travelers and tourists say less well choose not to come backto attractions with a percentage of 57%. Suggestions rating for the manager is topay more attention again in pengelolaaan attraction especially in tourist facilities.Key Words: Planning, Organizing, Directing, Actuating

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