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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 Lingkungan Kerja Terhadap Kepuasan Kerja Karyawan Hotel Grand Rocky Bukittinggi Putri, Sari Dewi; Silfeni, Silfeni; Yuliana, Yuliana
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 purpose of research is to determine the working environment and job satisfaction of employees in the Grand Rocky Hotel Bukittinggi. This research is a type of kausal. This research was measured in with two variables working environment and Employee Job Satisfaction. Population of this research all employees of the Grand Rocky Hotel Bukittinggi totaling 114 people. Technique of sampling is proportional sampling, and sample in this research amount to 54 people. Data was collected using a questionnaire (questionnaire) using a Likert scale consists of 81 items that have been tested the validity and reliabilitasnya. The result of this research is Work environment is in good category (57%), Job Satisfaction employees are in enough category (72%), such as missing more (89,5) job satisfaction influence different factor. Key Word : job satisfaction, work environment, employees
HAMBATAN PELAKSANAAN KRITERIA KETUNTASAN MINIMAL MATA PELAJARAN PRODUKTIF TATA BUSANA SMKN 1 LEMBAH GUMANTI Margareta, Mia; Katin, Yusmar Emmy; Nazar, Ernawati
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 describe the implementation of Productive KKM dressmaking courses in SMKN 1 Gumanti Valley, in terms of the criteria for determining the KKM intake (student ability), complexity (difficulty level indicator), and carrying capacity. This research is qualitative research. Subject and informant research is Professor Earning dressmaking, amounting to 5 (five) people. Data collection techniques are observation, interviews, documentation, and triangulation. Data processing techniques are data collection, data reduction, data display, and conclusion. The results of this study indicate the general implementation of the Productive subjects KKM dressmaking, where teachers are still having difficulty, namely the intake criteria (student ability), On the criteria of complexity where teachers are difficult to adjust the complexity of the material with the ability of students. As well as carrying on the criteria, lack of educational infrastructure that supports the learning process, and the number of teachers earning dressmaking that do not meet the ideal standards.
PENGETAHUAN TENTANG KOSMETIKA PERAWATAN KULIT WAJAH DAN RIASAN PADA MAHASISWI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG SUKRISTIANI, DWI; Hayatunnufus, Hayatunnufus; Yuliana, Yuliana
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 study aimed to describe female colleger knowledge of Family Welfare Department for cosmetic uses. Includes facial skin care and makeup cosmetics. This type of research is descriptive quantitative. Sampling technique in this study using proportional random sampling technique were 70 female colleger of Family Welfare Department year entry 2013. Techniques of Data collection using the test in the form of multiple choice questionnaire items. Data analysis technique used is descriptive analysis formula with help of a computer program Microsoft Excel. The results showed that the knowledge of the facial skin care cosmetics is included in less category (80.00%) and knowledge of makeup cosmetics is included in less category (82.86%).Keywords: Cosmetics, Care, Facial Skin, Makeup
PENGARUH PENGGUNAAN LEMAK NABATI TERHADAP KUALITAS CHIFFON CAKE Nabilah, Nurli; Syarif, Wirnelis; Elida, Elida
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 study aims to see the effect of vegetable fats use of palm oil, corn oil, soybean oil and coconut oil to the quality of chiffon cake. The type of this research is experiment with complete randomized design method. The X variables are palm oil, corn oil, soybean oil and coconut oil, and Y variables are external quality (volume, shape and color), and internal quality (aroma, texture and taste) of chiffon cake. Source of data obtained directly from 15 panelists by filling the format of organoleptic test. Data analysis was done by Varian Analysis (ANAVA), if Fcount> Ftable then continued with Duncan test. The results showed that there was a real effect on the quality (shape and sweetness) while for the quality of volume, color, aroma, texture and taste of vegetable fat no significant effect.Keywords: Vegetable Fat, Quality Chiffon Cake
PERBEDAAN PERBANDINGAN LARUTAN CELUP (VLOT) TERHADAP HASIL PENCELUPAN BAHAN SUTRA MENGGUNAKAN EKSTRAK KELOPAK BUNGA ROSELLA (HIBISCUS SABDARIFFA L) DENGAN MORDAN TAWAS (AL2(SO4)3) Syafitri, Rika; Adriani, Adriani; Novrita, Sri Zulfia
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 reveal the color (hue), dark light color (value) and flatness, and wash resilience. This study was an experimental study. The type of data is primary data sourced from the 15 panelists. The object is dipped silk fabric with extracts of rosella flower petals with alum mordant. Where do the data analysis techniques with engineering analysis of varianceone (one-way ANOVA). From the comparison of the dye solution (vlot) 1:10 produce powder blue color, light and dark colors (Value) is at katerori bright, flatness is in the category average and for washing resistance is at good enough category. Whereas in comparison dyebath (Vlot) 1:20 and 1:40 to produce color light blue, light dark color (Value) is at katerori quite bright, flatness is in the category average, and for washing resistance is at good enough category. Results of hypothesis testing showed the name of the color (F arithmetic (8.933)> F table (3.22) and dark colors (Fhitung (35.467)> F table (3.22) there are significant differences. As for the flatness of color (F count (2.907)> F table (3.22) and wash resistance (F arithmetic (0.214) <F table (3.22) there is no significant difference. Keywords: Comparison of dye liquor (Vlot), results of Immersion, extract rosella flower petals
TINJAUAN TENTANG TATA RIAS PENGANTIN KOTO NAN GADANG DI KOTA PAYAKUMBUH Pebrianti, Yossi; 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

This research is begun from many changes that happened in the bridegroom’s clothing and makeup in the wedding procession in Payakumbuh. The goal of this research is to describe the bridegroom’s makeup from the makeup artists in Kenagarian Koto Nan Gadang Payakumbuh. This research is a descriptive research by using qualitative approach. The data collecting techniques used in this research are observation, interview and documentation. To obtain a valid and reliable data, the researcher doing data validity check such as participation extension, observation persistence, triangulation, peer checking and auditing. After the research is completed, the researcher discovers the Bridegroom’s makeup in Payakumbuh from the makeup artists in Kenagarian Koto Nan Gadang, Payakumbuh, West Sumatera, they are: 1) the makeup process of the Bridegroom in Koto Nan Gadang is different, started from applying foundation, eyebrow shaping, eye shadow smearing, nose shading, applying blush-on and lipstick smearing. 2) The clothes style for the bridegroom in Koto Nan Gadang is difference in many ways from the old styles, such as the groom that no longer wearing a coat. 3) The accessories used by the bridegroom is so different from the accessories they used in the old days, where dukuah kaba, and rago-rago are no longer used by the bridegroom. 4) Almost all of the makeup artists do not fully understand the old bridegroom’s clothes style and the meaning in each part of those clothes.Key words: observation, Bridegroom Makeup, Koto Nan Gadang
Motivasi Berprestasi Siswa Kelas 3 Jurusan Tata Busana Di SMK Negeri 3 Sungai Penuh MUSTIKA, SRI DEFI; k, yusmar emmy; 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 study aimed to determine the student achievement motivation  majoring infashion at SMK N 3 Sungai Penuh, achievement motivation can be seen from thestudents' expectations of success, the need for knowledge and skills of fashion. Thisresearch is included descriptive research, the student population in this study majoring infashion class 3 subjects SMK N 3 Sungai Penuh  where the entire study populationsampled  amounting to 35 people. The data collection technique using a questionnaire inthe form of statements to measure students' achievement motivation and views ofexpectations for student success and the need for knowledge and skills of students. Theresults showed that the scores of students majoring in fashion class 3  classified asexpectations for success were (34.3%), and the need for knowledge and skills of studentsmajoring in fashion class 3  classified as moderate fashion (45.7%). Of both indicatorsobtained a description for Achievement motivationn of students majoring in fashion class3 is being considered as a whole (34.3%). Keywords:  Achievement Motivation, expectations, Skill and kknowledge
PENGARUH SUBSTITUSI TEPUNG BENGKUANG TERHADAP KUALITAS BROWNIES KUKUS Pratiwi, Novia Utami; 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

Yam flour as a food ingredient has not been optimally used in the diversification of food processing. While yam contains inulin that can not be digested by the body and beneficial to health. This study aimed to analyze the influence of yam flour substitution on the quality of color, aroma, texture, taste and preferences steamed brownies. This research is an experiment using a completely randomized design with one factor substitution yam flour (0%, 25%, 50%, 75% and 100%) three times repetition. The data used is primary data obtained directly from the 30 panelists who gives an answer of organoleptic test format. The data has been obtained and tabulated in tables and analysis of variance (ANOVA). If there is then tested the effect of Duncan. The results showed no significant effect of 0%, 25%, 50%, 75% and 100% substitution yam flour on the quality of steamed brownies that the brown color quality Fh (2.26) <Ft (2:47), the quality of the chocolate aroma Fh (0.87 ) <Ft (2:47), chocolate Fh (1.81) <Ft (2:47), sweet taste Fh (0:39) <Ft (2:47) but the effect on the quality of the soft texture Fh (37.01)> Ft (2:47), Overall good value contained in yam flour substitution as much as 25% (X1). The highest yield panelists preferred contained in yam flour substitution as much as 25% (X1). Keywords: yam flour, steamed brownies, brownies quality steamed
TINJAUAN TENTANG UPACARA PERNIKAHAN DAN TATA RIAS PENGANTIN SOLO PUTRI DI KOTA PADANG SUMATERA BARAT Eka Putri, Nela Aprilia; Hayatunnufus, Hayatunnufus; Astuti, Murni
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 motivated by the many cultural diversity that exist in Indonesia, one of the wedding ceremony and bridal makeup of Java in Padang city of West Sumatra. The focus of this research is the wedding ceremony, makeup, the bun and the wedding dress of Solo Putri in Padang City. The purpose of the researchers conducted this study to know more clearly about the wedding ceremony and makeup of Solo Putri bride in the city of Padang, West Sumatra. This research uses qualitative research methods in order to dig deeper marriage ceremony and makeup of Solo Putri bride in Padang city of West Sumatra. The object of this research is the wedding ceremony and bridal makeup. The results of this study found that the traditional wedding ceremony Solo Princess is the same as that in Java, only in the city of Padang is not implemented throughout the series of wedding ceremonies.
1 PENGARUH FASILITAS WISATA TERHADAP KEPUASAN PENGUNJUNG KE OBJEK WISATA AIR TERJUN BAYANG SANI KABUPATEN PESISIR SELATAN Gusneli, Gusneli; Silfeni, Silfeni; Kasmita, Kasmita
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 research is to examine the influence between the facility on the tourism object towards visitor satisfaction in Air Terjun Bayang Sani, Pesisir Selatan Distric. The type of research is clausal assosiative. Population in this research are amounted to 3.720 people. The sampling technique is non probability sampling, by using insidental sampling. Sample in this research are amounted to 97 people. Data collecting using a questionnaire that has been tested for validity and reliability. Based on the result of the research, show that most of all the facility on the tourism in Air Terjun Bayang Sani is good (53,60 %), and also for visitor satisfaction in Air Terjun Bayang Sani exist on enough category (60,82 %). The result also indicate that the are significant influence between facility on the tourism and visitor satisfaction in Air Terjun Bayang sani value is 7,3% while 92,7% are influenced by other factors with the coefficient determinant (R Square) value is 0,270 and the significant value is 0,008. Key Words: Facility on the Tourism and Visitor Satisfaction

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