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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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SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
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 substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
MAKANAN ADAT PADA UPACARA BATAGAK KUDO-KUDO DI KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN Sarah, Devi; 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

This study aimed to describe the circuit implementation, custom food, equipment type, manner of presentation and manner of eating, and the meaning contained in traditional foods. This type of research is descriptive qualitative research locations in the District VII Koto Sariak Sungai Padang Pariaman district. Data collection techniques: observation, interviews and documentation. Data analysis techniques: data reduction, data presentation, and verification conclusion. The results showed (1) Networks ceremony Batagak Kudo Kudo consisting of mangakok days to hang the symbols on houses famine. (2) The type of food that was served at the traditional ceremony Kudo Kudo Batagak indigenous food and staple food. (3) Equipment used for serving food consists of rice cambuang, samba plates, dinner plates, trays, the hood of food, dalamak. (4) How to serve food that is put on the food that has been diporsikan seperah eat. ie ordinances eat makan bajamba. (5) The meaning of the traditional food that contained a moral message to the owner of the house.Keywords: food customs, ceremonies, Batagak-kudo kudo
MOTIVASI BELAJAR SISWA PADA KOMPETENSI DASAR MEMBUAT BUSANA PESTA JURUSAN TATA BUSANA DI SMK NEGERI 1 TEBO Trapulisa, Juli; Ramainas, Ramainas; Izwerni, Izwerni
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

The background of this research are (1) the lack motivation of the students in doing basic competence making the party dress (2) there are some students have the score under minimum achievement criteria. This research aimed to (1)describe how high the motivation of the students in making party dress for the persevering, (2) describe how high the motivation of the students in making party dress for the ductile, (3) describe how high the motivation of the students in making party dress for not getting bored quickly. The kind of this research is quantitative descriptive. The population is all students of XII degree of fashion SMK N 1 Tebo which are 24 students. All population is the sample. Data analysis did by determining presentation, chategorize and respondents total achievement. The result shows that 54% students of XII degree SMK N 1 Tebo have the middle persevering, 46% students of XII degree SMK N 1 Tebo have the middle ductile, and 50% students of XII degree SMK N 1 Tebo have the low attitude for not getting bored quickly, generally, 42% students of XII degree SMK N 1 Tebo have the middle learning motivation.Keywords: Motivation, Competence, Fashion PartyA. PENDAHULUAN
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS KULIT PIE Verawati, Verawati; Ruaida, Ruaida; Syarif, Wirnelis
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

Utilization of red beans in the community is still modest. One way to optimizethe use of red beans can be done through the process of flouring. Red bean flour hasa high protein content, but has a low gluten. This is supportive in making the pie. Theuse of flour has a low gluten content, can result in a pie crust with good quality whichis brittle texture. This reseach is to analyze the effect of substitution of red bean flouras much 25% and 50% of the amount of wheat flour for quality of color, fragrance,flavor, and texture of the pie. The research is a true experiment using a completelyrandomized design with three replications and 30 of panellists. The results ofhypothesis tests show there are significant levels in both treatments. In the colorquality, the resulting pie less golden yellow colored. In quality fragrance (fragrantbutter), resulting pie fragrant flavorful enough butter. While the quality of the scent(red bean), pie produced quite flavorful beans. In the texture quality, the resulting piebrittle texture. On the quality of taste (savory) and flavor (red bean), the resulting pieand pretty tasteless savory taste of red beans. Based on the hedonic test, panelistspreferred the substitution of 25% of the 50%.Keywords: red bean flour, pie, pie quality
STRATEGI PENGEMBANGAN ATRAKSI WISATA BUDAYA DI KAWASAN SARIBU RUMAH GADANG KANAGARIAN KOTO BARU KABUPATEN SOLOK SELATAN Fajri, Muhammad; Kasmita, Kasmita; Pasaribu, Pasaribu
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 starts from the observation that researcher did in theKawasan Saribu Rumah Gadang that the area is a center of culture that exists inSouth Solok Regency. But the researchers found a lack of awareness of preservingthe culture indicated by the surrounding communities. Problems that researchersfound is tourists do not recognize about the existence of tourist attractions in thearea, tourists visiting only for Selfie and a lot of the attitude shown by thecommunity as indifferent existence. The purpose of this study is to describe howthe development strategy of cultural tourism attractions in the Kawasan SaribuRumah Gadang Kanagarian Koto Baru South Solok Regency.Type of this research is a descriptive qualitative research. The populationin this research is a community was lived in the area either custom or communityleaders who have no status in the community. Sampling technique was PurposiveSampling by viewing of Something to See, Something to Buy, Something to Do.The number of samples in this study was 7 people. The technique of datacollection is done by direct communication through interviews, observation anddocumentation. Furthermore the data analyzed, reduced and drawn conclusions.The results of this research can be concluded among others: Internalfactors being the weakness of the Cultural Attractions in the Kawasan SaribuRumah Gadang: a)Lack of organized cultural event, such as the creation of the oldcustoms of the food to be a huge cost disadvantage at every event, b) lack ofregeneration of connector/successor customs evolved into one of the factors whichweaken us in expanding it. External factors that become a cultural touristattraction Opportunities in the Kawasan Saribu Rumah Gadang is: a) the existingart workshops in the area of Koto Baru can be one opportunity to enliven anypickles that are in the area, b) Roles and the Government can help in this customevent in funding. External factors become a threat in the area's CulturalAttractions Saribu Rumah Gadang is: a) not many adolescents who want to carryon and preserve the custom events that are in the Kawasan Saribu Rumah Gadang,b) generation special food maker also belongs a little in the Kawasan SaribuRumah Gadang.Keywords: Strategy, Tourist Attractions, Culture, Kawasan Saribu RumahGadang, Kanagarian Koto Baru, South Solok Regency
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS KOMPUTER PADA MATA KULIAH PASTRY DI JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Adelina, Julia; Baidar, Baidar; Elida, Elida
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 aims of this study was to develop a computer-based learning media is valid and practical course on pastry in the ca of IKK FPP UNP. This study uses Research And Development (R & D) is the method used to produce a specific product and test the feasibility of the product. Products produced in the form of computer-based learning media in the Department of IKK FPP UNP. Data collection techniques in this study conducted using questionnaires given to lecturers caterers and questionnaire responses of students to the media developed and analyzed using analysis deskripstif which includes analysis of the validity, and analysis of the practicalities. The results of this study indicate that the validity of computer-based learning media on valid category (0.89). While the practicalities of the test, the lecturer / practitioner gives very practical category (92.7%) and students leave with a very practical category (88.7%). Based on these findings it can be concluded that computer-based learning media is valid and practical to be used as a medium of learning in the subject of Pastry.keywords : development, computer-based learning media, pastry
MOTIVASI ALUMNI D3 MELANJUTKAN STUDI KE JENJANG S1 PENDIDIKAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Juwita, Vera; Zahri, Wildati; 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

The aim of D3 study program based on the academic guiding book of UNPis to be the professional and can do entrepreneur, and the aim of Family WelfareDepartment (S1) is to be the teachers. But in fact, the graduate of D3 have lessdesire to be an entrepreneur, and most of them continue their study to S1 familywelfare department and wants to me the civil official.The kind of this research is quantitative using descriptive method. Thepopulation is all D3 fashion department graduates that continue their study to S1education in Family Welfare Department UNP who registered in January – June2013, which are 33 persons. All population are the samples. The data processedby using percentage and data categorizing.The result shows that 55% respondents have high motivation to continuetheir study to S1 Family Welfare department due to their future dream, 52%respondents have high motivation to continue their study to S1 Family Welfaredepartment due to their family support, 36% respondents have medium motivationto continue their study to S1 Family Welfare department due to the times.Kata kunci: Motivasi, Melanjutkan Studi
PENGARUH SUBSTITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS COOKIES Rangkuti, Nurhamidah; Yuliana, Yuliana; Holinesti, Rahmi
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 analyze the effect of substitution of banana flour kepokas much as 15%, 30% and 45% of the wheat flour used to the quality of brownishyellow color, uniform shape, form a neat, crescent-shaped, fragrant aroma ofbanana kepok, brittle texture, sweetness , and the banana flavor kepok. Theresearch is a pure experiment with completely randomized design method usingthree repetitions with 30 panelists. The results showed that the substitution ofbanana flour kepok effect on the quality of brownish yellow color, forms a neat,crescent shape, fragrant aroma of banana kepok, crumbly texture and taste ofbanana kepok that in general there is good value in treatment 45% (X3) than theother treatmentsKeywords: influence, banana flour substitution kepok, quality cookies
HUBUNGAN CARA BELAJAR DENGAN PRESTASI BELAJAR MAHASISWA PRODI PKK KONSENTRASI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP ROHATI, RIDA; Elida, Elida; 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 study aims to determine the relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of, State University of Padang. This type of research is correlational. The selection of informants in this study using proportional random sampling technique with a sample of 91 people with research subjects Catering students from the incoming 2008 s/d 2011. Data collection techniques using a Likert scale questionnaire models. The results showed that there is a significant positive relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of Engineering UNP. And suggestions for student learning so that more families than ever due to enhanced learning achievement is one indicator that shows the success in the learning process.   Keywords: relationships, learning, learning achievement
PERBEDAAN KUALITAS ROTI TAWAR DENGAN SUHU 30 °C DAN 50°C DALAM PELARUT RAGI KORAL Mardiah, Anisah; 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

This research is based on the absence of warm water temperature standard in coral yeast dissolution. The aim of this research is to analyze the difference of quality of fresh bread with temperature 30 ° C and 50 ° C in coral yeast solvent which include external quality (volume, shape, color) and internal quality (texture, flavor and taste). Types of pure experimental research (true experiment) with complete random design method and object of research that is fresh bread. Primary data types from 5 expert panelists by responding to organoleptic test format. Data were analyzed using different test (Ttest) to see the real difference between two treatments with a significant level of 0.50. The results of this study indicate that there is a significant influence on the quality of fresh bread include external quality (volume, neat shape, rectangular shape 8cm x10cm, skin color) and internal quality (texture of softness, elastic texture, pore smoothness texture, Pores, yeast scent, fragrant aroma, flavor) from both temperatures of 30 ° C (X1) and 50 ° C (X2), since Fcount> Ftable means ha accepted. The best results based on organoleptic test are X1 with temperature 30 ° C.Keywords: Bread Quality Differences, Temperature 30 ° C, and 50 ° C, Coral Corrg.

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