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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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HUBUNGAN KUALITAS PELAYANANROOM BOY DENGAN KEPUASAN TAMU MENGINAP DI HOTEL AXANA PADANG Berutu, Feronika; Yuliana, Yuliana; Kasmita, Kasmita
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 research is to knowthe correlation between service quality of room boy with stisfaction of guest stay at Hotel Axana Padang.The population amount are 1.711. people who are stay at Hotel Axana Padang, sample selection techniques in the study is using incidental-non probability sampling. The amount of sample are 95people. Data collection techniques is using a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey find, the relationshipBetween Service Ouality of Room Boy with Satisfaction of guest shows positive with the value of correlation (r) 0,634 and significant 0,000. Key words: service ouality of room boy, satisfaction of guest
PENINGKATAN AKTIVITAS DAN HASIL BELAJAR SISWA MELALUI MODEL COOPERATIVE LEARNING EXPLICIT INSTRUCTION PADA MATA PELAJARAN TEKNIK JAHIT APLIKASI DI KELAS XI DESAIN PRODUK KRIYA TEKSTIL SMK NEGERI 4 PADANG Juwita, Syahrida; Adriani, Adriani; Nelmira, Weni
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 lack of activity and the results of learning in students of SMK N 4 Padang in sewing technique learning applications caused by learning which is still centered on the teacher (Teacher Center) and the model of learning that has not varied. To increase business activity was conducted and the results of student learning on subjects of sewing Techniques application by using the learning model of Explicit Learning Instruction Cooperatif. The research is the research of class action is done in two cycles. Each cycle three times. Each cycle consists of four steps, namely planning, implementation, observation and reflection which is used as the basis to conduct the repairs on the next cycle. The instruments used are observation sheets, tests the results of the study, and a note field. The collection of data through observation sheet is aided by an observer. The data obtained were analyzed in two ways namely qualitative data were analyzed with narration and provided arguments and quantitative data. Success criteria actions for the learning activities of students is 80%. The results of the research achievement of the learning activities of students reached 86%. Success criteria actions for student learning outcomes are 80% reached 75. The research results of student learning is 86%. The student has already obtained a value of 75. Thus it can be concluded that the use of model learning Cooperatif Learning Expicit Instruction can increase student learning outcomes and activities on subjects of sewing Techniques application of student SMK N 4 field.Keywords: Learning Activities, Learning Outcomes, Learning Cooperatif Learning Of Explicit Instruction
KONTRIBUSI KETERSEDIAAN PERALATAN SERVICE TERHADAP HASIL BELAJAR MAHASISWA IKK (TATA BOGA) PADA MATA KULIAH DASAR PENATAAN DAN PELAYANAN MAKANAN Utami, Dewi; Yulastri, Asmar; Gusnita, Wiwik
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 background of this study is still a lack of service in the majors KK equipmentfor the course Basic Setup and food services. This study aims to, 1) Describe theavailability of equipment service in the majors KK, 2) determine student resultsIKK course Basic Setup and food services, 3) Reveal contributions equipmentavailability service to the learning outcomes of students IKK (Food coordination)course on Basic structuring and food services. This type of research is quantitativedescriptive by using the correlation method. The research population amounted to169 people, with a sample of 42 people and using simple random sampling. Theresults showed that: 1) the availability of equipment service outcomes of moderate(71.43%). 2) results of student learning subjects IKK Basic Setup and good foodservices (31%). 3) contributions equipment availability service to the learningoutcomes of 13.2% it can be concluded that the hypothesis that "there is acontribution availability of equipment service for learning outcomes" can beaccepted (Ha).2Kata kunci: ketersediaan, peralatan service, mahasiswa IKK
PENINGKATAN MOTIVASI BELAJAR SISWA MEMBUAT SULAMAN PIPIH MELALUI STRATEGI CTDL DI SMPN 4 PAYAKUMBUH Is, Warnita; Zahri, Wildati; Idrus, Yenni
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 improve students' motivation to make embroidered tablecloth flat for ornament through direct type of cooperative learning strategies in SMP N 4 Payakumbuh. Motivation student views of the three indicators, namely pleasure seeking and problem solving, passionate and hard-working, persevering in the face of duty. This type of research is a classroom action research consists of the first cycle and second cycle of each cycle of three meetings, one meeting two times 40 minutes. Data collection techniques were observation technique of quantitative and qualitative data analysis. The results showed that students' motivation on the indicators have been achieved, with the achievement of the targets set is 80%. Thus, Type Direct Cooperative Learning Strategies in the learning process can improve students' motivation, to make flat embroidery to decorate the table.
PERSEPSI DUNIA USAHA SALON KECANTIKAN TERHADAP KOMPETENSI PRAKTEK KERJA INDUSTRI SISWA TATA KECANTIKAN SMK NEGERI 7 PADANG YUPELMI, MIMI; Hayatunnufus, Hayatunnufus; rahmiati, rahmiati
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

This research intent describe effort the world perception beauty salon to industrial working practice interest student Sets SMK'S beauty Country 7 Moorlands. This research gets quantitative descriptive character. Total population 46 person and samples as much 30 person with samples taking tech it purposive is sampling one that taken from by pro employee at its area and was working more than 1 year at beauty salon. Data analysis tech utilize percentage formula. Acknowledged observational result perception universalizes beauty salon effort to afektif's interest student industry working practice Sets SMKN'S beauty 7 Moorland lies on pretty good category with percentage 90,1%. Meanwhile effort the world perception beauty salon to psikomotor's interest student industry working practice Sets SMKN'S beauty 7 Moorland lies on good category with percentage 88,8%. Of descriptive analysis result gets to be seen that efforts world perception beauty salon to industrial working practice interest student Set SMKN'S beauty 7 Moorland lies on pretty good category with percentage 89,45%.
PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS BROWNIES BAKAR Oktavia, Yolanda; 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 research aims to analyze the impact of substitution of the dahlia as many as15%, 30% and 45% on the quality of brownies fuel (volume, shape, color, aroma,texture and taste. This type of research experiments pure (true experiment) withthree times repeated. This type of data which is the primary source of the fivepeople who are panelists of experts with the organoleptic. Data were analyzedwith ANOVA, if F count > F table then continued with Duncan test. The resultsshowed that three was no significant effect of substitution of flour dahlia flowerbulb of the quality of brownies fuel (volume, shapes, colors, the smell ofchocolate, texture, sweet flavor and taste chocolate) because of F count < F table,means that Ho is accepted and there is a significant effect of substitution of flourdahlia flower bulb the brownies fuel quality (aroma of flour dahlia flower bulband flour dahlia flower bulb flavor) because of F count > F table, means Horejected. The best results based on test organoleptic is contained in X3 with floursubstitution dahlia flower bulb as much as 15%.Keywords: Effect, Flour Substitutes Dahlia Flower Bulb and Brownies Bakar
PERSEPSI KARYAWAN TENTANG KONFLIK KERJA DI SOFYANINN HOTEL RANGKAYO BASA PADANG Andika, Putri; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 aims to determine employee perceptions about workplace conflict in SofyanInn Hotel Rangkayo Basa Padang, which includes three indicators of labor conflict, namely: emotion (emotion), values (values) and interest (interest). This type of research is descriptive quantitative research. The study population was the employees SofyanInn Hotel Rangkayo Basa Padang except manager. Employees SofyanInn Hotel Rangkayo Basa Padang totaled 27 permanent employees and 5 daily worker, so that the total population of 32 people. The sampling technique in this research is non probability sampling is saturated sampling a total of 32 employees. The data collection techniques with indirect communication by distributing a questionnaire (questionnaire) in the form of Likert scale that has been tested for validity and reliability. The results showed that the general perception of a conflict of employees working in SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with the average value of 115.44 which was in the range 88,1≤X <117.3. While based on individual indicators, namely: 1) Emotion (emotion) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 61.44 is in the range of scores 50,1≤ X <66.6, 2 ) Values (value) Basa Rangkayo employees SofyanInn Hotel Padang classified in the category quite well with an average value of 39.06 is in the range 34,7≤X score <43.2, 3) Interest (interest) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 14.94 is in the range 12 scores ≤ X <15.9.
PENGARUH PEMANFAATAN SHAMPO EKSTRAK GAMBIR TERHADAP PERAWATAN KULIT KEPALA BERKETOMBE Kasturi, Yusnia; Rahmiati, Rahmiati; Rosalina, Linda
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

Dandruff is a scalp disorder usualy occur at the age of 20-50 years old. Dandruff can lead to scalp scor, bad odor hair loss. This study aimed to analyze the effect of Gambir extract shampoo to treat dandruff is divided into two groups: control group (X0) with the treatment without using Extract Shampoo Gambir, and the experimental group (X1) with treatment using Gambir Shampoo Extract which performed in 1 times a day, the indicator is amount of dandruff.This study used a quasi-experimental methods with (Non Equivalent Control Group Design). The object of this study is people female with dandruff sample taken through purposive sampling technique. Total samples of are six people, with 20-50 years old with type dandruff scalp. Data collected from this study are primary data which obtained directly from the sample. Data analysis technique used is descriptive analysis and hypothesis testing using t test (independent samples t test).Based on the analysis of the control group (X0) showed no signifcant change until last treatment (8) in the experiment group (XI) showed progress until the last treatment. Then homogeneity testing has been done it acquired two data have the same variance (homogeneous), therefore the value of t referenced in testing the hypothesis is t on Equal variances assumed. The above data shows that tcount is equal to (12.176), while the value t table for provisions df 4 at a significance level of 5% is equal to (2,776). Thus the price t count> t table (12.176> 2.776) it is proved that the hypothesis there is no significant difference in the effect on the use of shampoo extract Gambir in both groups against dandruff scalp treatments with significance level of 5% was rejected. Meaning that there are significant with the use of shampoo extract Gambir against dandruff scalp care. For that is expected to respondents to always use Gambir Extract Shampoo in treating dandruff scalp.Keywords: Dandruff, Gambir extract shampo.
KONSENTRASI BELAJAR SISWA YANG SARAPAN PAGI DENGAN YANG TIDAK SARAPAN PAGI PADA MATA PELAJARAN F&B SERVICE Sari, Citra Permata; Elida, Elida; Kasmita, Kasmita
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 purpose of this research is to analyze whether there are differences of the concentration of learning between the students who get breakfast and who miss breakfast, especially in the subjects F&B Service class X Jasa Boga SMK 9 Padang. This type of research is ex-postfacto with causal comparative form. The population in this study is 64 people from class X competency skills of Jasa Boga that have taken subjects F&B Service. The result of the research shows that, 61.5% of students who get breakfast have a high concentration level learning, 53.8% of students who miss breakfast lower concentration of learning and there are significant differences between the concentration of students who get breakfast with students who miss breakfast. The results showed that thitung 30 623 > ttable 2.8817 at  Sig 0:05. It means that there is a difference between the concentration of students who do not get breakfast with the student who get breakfast. The concentration of students who get breakfast are higher than students who miss it.   Kata kunci: konsentrasi belajar, sarapan pagi, f&b service
PENGARUH PEMAKAIAN KULIT BUAH NAGA MERAH TERHADAP KUALITAS KUE KU Sepryadi, Tri; Faridah, Anni; 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

This study aimed to analyze the effect of the use of the red dragon fruitrind as much as 0%, 35%, 50% and 65% of the quality of shape, color, fragrance,texture and flavor on kue ku. Type of research is pure experiment (trueexperiment) with completely randomized design method. The data used is primarydata obtained directly from the 30 panelists who gives an answer of organoleptictest format containing the test level and hedonic test of the quality of kue ku. Thedata has been obtained and tabulated in tables and do Variant Analysis(ANOVA), if significantly different followed by Duncan test. Based on dataanalysis of this study showed that the quality of the test levels, namely the shape,color, flavor (milk), aroma (not scented rind dragon fruit) and texture significanteffect whereas no effect taste. In the hedonic test, namely the shape, color andtexture significant effect while the flavor (milk), falvor (not scented red dragonfruit rind) and a sense of no effect. It can be concluded the use of the red dragonfruit peel percentage of 65% is best used on the quality of color, and texture onkue ku.Keywords: red dragon rind, kue ku, kue ku quality

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