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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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SIKAP KERJA MAHASISWA DALAM PELAKSANAAN PRAKTEK GASTRONOMI DI JURUSAN ILMU KESEJAHTERAAN KELUARGA PERIODE JULI-DESEMBER 2016 Rahimah Rahimah; Asmar Yulastri; Anni Faridah
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 attitude of student work in the lecture Gastronomi practice in the Department of Family Welfare period from July to December 2016 in terms of discipline, responsibility, self-confident, and caring. This type of research is descriptive quantitative research. The study population is students who follow courses in Gastronomi Family Welfare Science July-December period of 2016 amounted to 78 people. The sampling technique Proportional Random Sampling technique and the entire population is used as a sample. Data was collected using a questionnaire (questionnaire), using a Likert scale which has proven validity and reliability. Furthermore, the data were analyzed with descriptive analysis malalui categorize assessment method based on mean scores and the percentage of votes. The research the work attitude of students in the lecture gastronomi practice in the Department of Family Welfare period from July to December 2016 include a low category as much as 60.25%.Keywords: Student Work Attitude, Practice, Gastronomi, Ilmu KesejahteraanKeluarga
PERSEPSI SISWA TERHADAP KOMPETENSI PROFESIONALISME GURU KEAHLIAN JASA BOGA SMK NEGERI 1 PAINAN Rahmawati, Intan; Yusuf, Liswarti; Syarif, Wirnelis
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 purpose of this for study was to identify and describe how students perceptionts of teacher professional competence skills catering services SMK Negeri 1 Painan. This resereach is quantitative descriptive. The populations consist 0f 90 people namely grate students X, XI, and XII SMK Negeri 1 Painan. Based on the result of this study concluded that: 35% of respondents had the perception that the teacher is good mastery of the material, 33% of respondents had the perception that the teacher is good management of teaching and learning, 42% of respondents had the perception that the teacher is good classroom management and workshop, 43% of respondents had the perception that the teacher use of media to learn good teacher, 45% of respondents had the perception that the teacher the management of teaching and learnings interactions, and 43% of respondents had the perception that the teacher is good evaluation of learning achievement. The result showed that overall 43% of respondents students perceptions of teacher professional competence is very good category.   Keywords: perception, teacher professional competence
HUBUNGAN PENDAPATAN ORANG TUA DENGAN HASIL BELAJAR SISWA MATA PELAJARAN PRAKTIK DI SMK NEGERI 1 SINTUK TOBOH GADANG PADANG PARIAMAN Afriani, Rini; Yulastri, Asmar; 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

The background of this research is the problems related to the learning result which is stile in the low level in the practical activity in Jasa Boga subject in the second grade students of the SMK Negeri 1 Suntuk Toboh Gadang Kabupaten Padang Pariaman school year 2014/2015 totalling 50 poople. This research was done  in descriptine quantitive way by using correlation method. The population of this research is the parents of 50 student at the second grade of SMK Negeri 1 Sintuk Toboh Gadang Kabupatan Padang Pariaman in the 2014/2015 school year. Based on the data analysis, the oncome of the parents is in the level, ≤ Rp. 1.500.000,00 in fact with a percentage of 40%, achivementof the student show that 66% student cannot pass the test but only 34% pass the test. The analysis shows that there is a positive correlation between the parents income and learning result of the second grade students of SMK Negeri 1 Sintuk Toboh Gadang Kabupaten Padang Pariaman.   Keyword : The Level Of Income, Parents, Learning Outcomes.  
PENGARUH KUALITAS PELAYANAN KARYAWAN TERHADAP KEPUASAN TAMU DI EDOTEL BUNDO KANDUNG SMK N 9 PADANG Lismarni, Lismarni; Chair, Ira Meirina; Kasmita, Kasmita
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 find the effect of employee service quality (X) on guest satisfaction(Y) in Edotel Bundo Kandung SMK N 9 Padang. This Research is classified as quantitative research. The population of this research are all quest that stayed at Edotel Bundo Kandung SMK N 9 Padang at period of 2013 until 2015. This research use non-probability sampling as the sampling method, it means that this sampling method will not give the same exact change for each population to be selected as research sample. This research used incidental sample. That means all population that met the researcher during data gathering process will be selected as the data source or sample. Total sample that used in this research are 100 samples. The data are collected by spreading research questionnaire items are constructed by using Likert scale and the validity and reliability of each questionnaire have been tasted. The result of this research shown that on employee service quality each good and fair category(48%), the level of quest satisfaction level are on good category (55%). This means that employee service quality have positive and signifiant effects on quest satisfaction in Edotel Bundo Kandung SMK N 9 PadangKeywords: employee service quality, quest satisfaction
MINAT MEMBACA MAHASISWA PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA DALAM PENULISAN SKRIPSI DI FAKULTAS PARIWISATA DAN PERHOTELAN Nuraini, Nuraini; Syarif, Wirnelis; Elida, Elida
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 background of this research is not maximal thesis writing is measured from the time of completion of thesis students of the Faculty of Education of Family Welfare in Tourism and Hospitality, it is suspected because of the low reading interest of students of Education Studies Program of Family Welfare in the thesis. The purpose of this study was to describe the reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality. This type of research is descriptive quantitative. The study was conducted in the Department of Family Welfare. The population is students 150 person with a sample of 60 people were taken by random sampling technique. The data source is the students who have taken courses thesis.collecting using questionnaires (questionnaire) designed by Likert. scale data analysis was performed using SPSS version windows 19:00. The results of this study portray that (1) your reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality as a whole of 60 samples were included in both categories, (2) 2 (3%) of respondents expressed very well, ( 3) 44 (74%) respondents said that either, (4) 14 (23%) of respondents stated enough. Kata kunci: Interest, Family Welfare Education Students, Thesis
PENGARUH LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL DAIMA PADANG Praci, Rusti Mawa; Yuliana, Yuliana; 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

This research aims to see the effect of the work environment towards employee performance at Hotel Daima Padang. This research is measured through 2 variables, those are: (1) Work Environment (2) Employee Performance . The type of research is a quantitative descriptive with a causal approach using a simple linear regression test. The population of this research is employees of Hotel Daima Padang which amounted to 68 people. The sampling technique is simple random sampling, and the sample in this research amounted to 43 people. Primary data collection technique is done by using questionnaire with likert scale that have been tested the validity and reliability, secondary data is the employee performance taken at Daima Hotel Padang. The result of the research shows that: (1) The overall work environment is in bad category (53%), physical work environment is in bad category with percentage 58%, non physical work environment is in bad category 51% (2) Performance Employees are in adequate categories (42%), (3) work environment affects employee performance of 27.0%.Keywords: Work Environment, Employee Performance
Makanan Adat pada Acara Manjapuik Marapulai di Desa Bayur Kecamatan Tanjung Raya Maninjau Yorian, Jeni Silvi; Elida, Elida; Holinesti, Rahmi
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 purposes of the research are to describe : the series of events, varieties of traditional food, the tools used to serve the traditional food in Manjapuik Marapulai in bayur village of tanjung raya maninjau. regency and to analyze the representative meaning of each traditional food served in Manjapuik Marapulai in bayur village of tanjung raya maninjau Regency. It is a qualitative research. The data are collected through snowball sampling technique. The informants are Bundo Kaduang, Ninik Mamak, and some middle-aged female inhabitants in the area. The datas are taken through observation, Interview and documentation. The data analyses are data reduction, data presentation and data conclusion. The resultof the study are as follows. 1) the series of events in Manjapuik Marapulai :a) preparation - cooking the traditional food, the arrangement of jamba gadang, the food arrangement for Manjapuik Marapulai b) the events of Manjapuik Marapulai; Baarak to Marapulai's house, jamba gadang presenting, pepatah petitih, makan basamo, baarak, basandiang. 2) Traditional food in Manjapuik Marapulai : rice, kalio daging, galami , cake, gulai cubadak kicuah, pangek. 3) The tools to serve the food in Manjapuik Marapulai: talam and dulang, carano and its cloth cover, ceper plate, aleh talam, samba plate, cambung. 4) The representive meaning behind the traditional food in Manjapuik Marapulai in Bayur Village of Tanjung Raya Maninjau Regency. The food arrangements in Manjapuik Marapulai reflects the bride's family reputation since the marapulai family will evaluate its jamba gadang content unwittingly. it is an imprortant part of manjapuik marapulai ritual as a requisition of the whole process in Manjapuik Marapulai.Keywords: Manjapuik Marapulai, Traditional food
HUBUNGAN STATUS GIZI DENGAN MORBIDITAS ISPA ANAK USIA BALITA DI DESA TANJUNG TANAH KECAMATAN DANAU KERINCI KABUPATEN KERINCI ASMIDAYANTI, SUSI; Kasmita, Kasmita; Yuliana, Yuliana
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 research aims : 1.To describes State of nutrition. 2. To knowmorbidity of ISPA and 3. To analyze the relationship of nutrition state and ISPAmorbidity of children at Tanjung Tanah district of Kerinci. Kind of this researchis descriftive quantitative with correlational approach. The population of thisresearch are the children at Tanjung Tanah district 1-5 years old about 41children with 41 samples. The technique of data collection was done by usingdirect measurement of body weigh and heigh. And the technique of ISPA mobilitycollection was done by using questioner and interviews. Base on the result of theanalysis of this research there were found three result: there were many childrenof Tanjung Tanah Kecamatan Danau Kerinci Kabupaten Kerinci district facedpoor nutrition state. The average of ISPA morbidity happened during 27.59 dayswithin six last months. Thirdly the relationship of children nutrition state withTanjung Tanah village with negative correlative of ISPA mobility collection (r=0.619) with significant and strong relationship. Base on the result its concludedthat if someone possesses good nutrition state therefore the conditions of ispamorbidity decrease and vice versa.
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS MI BASAH Pramita, Resti; Faridah, Anni; 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

Mi is a favored food of children, adolescents, adults, and the elderly. Processing is still wet noodles made ​​from wheat flour main, people are still consuming more white rice and variety of wet processing of rice flour noodles red no. The study aimed to analyze the influence of quality and distinction susbtitusi brown rice flour 0 %, 30 %, 40 % and 50 % of the quality of the color, texture, aroma, taste of wet noodles. This type of research design completely randomized experiment with three replications . The object of research is wet noodles with brown rice flour substitution of 0 %, 30 %, 40 % and 50 %. This research was conducted in December 2013 by 30 panelists. The analysis is carried out by organoleptic test by test and hedonic level. Hypothesis test results show there are significant use brown rice flour 0%, 30 %, 40 % and 50 % of the wet noodle quality. Substitution of brown rice flour 50 % substitution showed a better effect on the quality of red -brown color, aromas of red rice is flavorful, and the taste is quite noticeably brown rice. Substitution of 0 % and 30 % give effect to the texture and elasticity of the category decision ketidakmudah chewy and rather easily broken. And hedonic test results indicate that the substitution of 50 % liked the most in terms of taste and aroma. Keywords: effect, substitution, brown rice flour, wet noodles
PENGARUH KADAR GULA TERHADAP KUALITAS SELAI TERONG BELANDA Kurnia, Tessa; Faridah, Anni; 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 based on using oftamarillo fruit in food processing is less, in fact the tamarillo includes a great nutritional degree for healty.The purpose of this research is analysing the effects of using sugar degree on the quality of tamarillo jam, consist of color, smell, texture, and teste. This type of this research is purely experimental with complete randomized design method. The research variables include independent variables withsugar degree as much 40%, 50% and 60% of the total material used. The dependent variable are quality of tamarillo jam. Primary data is sourced from 30 semi-trained by submitting the organoleptic test format. Analysis data with ANAVA, if there is real difference continued with Duncan test. The result of the analysis is there real difference to the use of sugar degree in the quality of maroon color, easy to smear of texture, and sweet acidity of typical tamarillo. On the typical tamarillo smell of quality, typical cinnamon smell and smooth texture have no significant difference. The best results fortamarillo jam is jam with 60% sugar degree.Keywords : Sugar Level, Tamarillo Jam, Quality

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