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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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KREATIVITAS MAHASISWA PADA HASIL PRODUK MATA KULIAH GASTRONOMI DI PRODI PEMDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN KESEJAHTERAAN KELUARGA Mandasari, Yulia; Elida, Elida; Syarif, Wirnelis
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 research is describe the creativity of students in terms offood product design and product results subjects gastronomic in program of studyPendidikan Kesejahteraan Keluarga majors of kesejahteraan keluarga This studyis a descriptive kualitatif study. Object this study is creativity of students in termsof food product design and product results subjects gastronomic. Soource of datais college student which follows the subjects of gastronomy and the lecture. Datacollection techniques with observation, interview and documentation. analysistechniques with reduction data, display of data and conclusion. The resultsshowed that (1) lack of creativity of college student designing food products Thislooks the lack of innovation and improvisation in the food product designsimplicity, harmony, rhythm, indivisibility and balance (2) creativity collegestudent of product results on gastronomic subjects is the result of food productsmade some of implementation, the processing of products and the presentation ofthe results of the product. This looks the lack of innovation and improvisationresults of food products on the shape, color, texture and garnish .Keywords: Creativity, College Student Design and Product Results
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PENGUNJUNG DI OBJEK WISATA PANTAI CAROCOK PAINAN PESISIR SELATAN Ikhlas, Reda; Kasmita, Kasmita; Pasaribu, Pasaribu
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 aims to know the influence of the service quality to the visitor’s satisfaction in the sights of Carocok Painan Pesisir Selatan. Type of this research is quantitative research (assosiatif) with the causal approach. The population in this study amounted to 66,547 people. The number of samples in the study amounted to 100 people. Using purposive sampling. Data collection techniques using likert scale which have tested the validity and realiability. Technique of data analysis SPSS computer program using 16.00 version. Based on the results of the research that has been done is obtained the following results: (1) The service quality placed very good category (46%). (2) The visitor’s satisfaction are in the very good category (71%). Test results of simple linear regression hypothesis acquired Fcount 135.526. Sig value 0.000 < 0.005, then it can be concluded there was significant influence between the variable X against Y with R square 0.580.Keywords: Quality, Service and Visitor’s Satisfaction
Pelaksanaan Praktek lapangan Industri (PLI) Pada Mahasiswa Jurusan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Padang almi, nora; adriani, adriani; idrus, yenni
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

Abstract This study aims to describe the implementation process Field Industrial (PLI)Faculty of Engineering, Department of Family Welfare Padang State University. This type ofresearch "quantitative descriptive" that describe, explain and interpret the data as it is. Thepopulation in this study were students of the Faculty of Engineering Department of FamilyWelfare has implemented a PLI ranging from 2008 to the armed forces in 2012 of 60 peopleconsisting of: D3 dressmaking as many as 9 people and S1 PKK concentration dressmakingas many as 51 people. The results of the data analysis showed that the implementation of thePLI students of Department of Family Welfare Faculty of Engineering, UNP, very lowcategory of indicators covering: (1) Stage Pre PLI with a percentage of 4.23%, 2) the stage ofimplementation of PLI with a percentage of 2.94%, (3) Phase Post PLI by 7.2%. From theanalysis of the data is evident that the implementation of the student PLI Programs KKcategorized in groups is very low. Therefore it is recommended to all students of the Facultyof Engineering Department of Family Welfare for the implementation of this Industry Fieldfollowed up again so that execution of Field industry can be categorized as either making theachievement of objectives of the implementation of the PLI. Keywords: Implementation of PLI / PKN, Stage Pre-PLI, PLI Implementation Phase, Phase Post-PLI.
STUDI TENTANG PELAMINAN DIKECAMATAN KOTA BARU KOTA JAMBI Maydayusi, Dastaty; Yasnidawati, Yasnidawati; Andriani, Adriani
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 describe the aisle Jambi which includes the name of the aisle section, colors, motifs and embroidery techniques, installation techniques, meaning the aisle and Innovation at the altar. This research is descriptive qualitative. Selection techniques informants in this study using snowball sampling technique. Data collection techniques using observation, interviews and documentation. Results of the study revealed that the results of the study revealed that: 1) parts of the aisle that the level ladder, pole, roof, tawing, waves, tongues, egg flower, yellow umbrella, fruit butun, kampek and tenggalung fence. 2) yellow wedding colors, red, black and green. 3) motif used dihiasin using natural motifs with gold thread embroidery technique. 4) installation techniques aisle to aisle include installing decorative frame. a5) the meaning of the parts of this altar symbolizes one's social status. 6) Innovation happens at the altar of Jambi that was formerly attached one now been installed three which left his right to sit where both parents of the bride.Kata Kunci: Pelaminan, Jambi.
HUBUNGAN KREATIVITAS DENGAN HASIL BELAJAR SISWA DALAM MATA PELAJARAN PENATAAN SANGGUL (UP STYLE) PADA SISWA KELAS XI SMK N 7 PADANG Sari, Agnes Mai; Rahmiati, Rahmiati; Yanita, Merita
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 type of the research is qualitative deskriptive research that is corelasional. The population of this study is the students of class XI majoring in hair beauty SMK N 7 Padang that has followed 45 (up style) seting. The sampling tecnique from this research is the total sampling of data collection is by using questionnaire by using skala which is tested the validity. Analysis tecnique of achievment level of respondent with formula percentage of tes requirements analysis by using normality and linieritas test while correlation coefficient analysis using person correlation product moment and for hypothesis test of t test. The results stated that the creativity of students included in the category was with the percentage 71% while the average of student learning outcemes os 73 which states still below KKM. KKM is determinated is 75. The result of correlation analysis obtained r value count of 0,685 with a strong relationship interpretation with a significance value 0,000 <0,05. Ha test accepted suggested to teachers to improve students creativity through efforts to use learning resources and learning strategies that build more and encourage student creativity .Keywords: Creativity, Learning Out Comes, Structuring (Up Style)
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.
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KOTA PADANG Ginting, Yun Melita; 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

The purpose of this study is to inventory kinds of traditional pastries, make traditional pastries inventory, knowing recipes traditional pastries and to describe functions that are of traditional pastries.The research is a qualitative . Data collection techniques Snow-Ball Sampling by observation, interview and documentation. Analysis of field data reduction, display, conclusion and verification. The results showed that 1) The type of traditional pastries of 2 types: patries and cakes moist 2) Inventory recipe recipe produces 44 traditional pastries in Padang 3) Recipe traditional patries, namely : there are 14 types of cake recipes tradisional dry and there are 30 kinds of cake recipes traditional wet 3)Function of pastries traditional in the city of Padang is as a snack, cake everyday, my custom, cake which was served on the day Eid and cakes made as a typical city of Padang.Keywords : Inventory, pastries tradisional, recipe, Padang city
PROFIL LULUSAN PRODI PENDIDIKAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Roza, Cici Yoma; Faridah, Anni; Kasmita, Kasmita
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 this research is 1. To see the study period and waiting time of the graduates, 2. The GPA, 3. To see the graduates’ jobs, 4. To see the suitability of their jobs, 5. To see their salary.The kind of this research is quantitative descriptive. The population is all graduates of Family Welfare Education Department in 2008 – 2012 amounted 268 persons. The samples is 40 persons using random sampling. The data process did by determining the percentage of respondents answers base on the aim of this research.The result shows that on average, the respondents have 5 years study period and 7 months waiting time. On average the respondents have 3.01 – 3.50 GPA. Most graduates work as the teachers in formal education institution, but some of the graduates are the entrepreneurs. The salary of the graduates is Rp 3.000.000 on average per month. Most of them said that the curriculum that they had in university is suitable with their jobs.Keywords : profile, graduates, family welfare department
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS BOLU GULUNG Anggraini, Dessy; Syarif, Wirnelis; Holinesti, Rahmi
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 was motivated by the use of red beans in the community isstill small. This study was aimed to analyze the effect of substitution of red beanflour as much as 15%, 30%, 45% of the amount of flour used to the quality ofshape, color, aroma, flavor, and texture of the roll cake. Type of research waspure experiment (true experiment) by the method of completely randomized designwith three replications and the number of panellists 30 people. The results showedthat F count> F table so that substitution of red bean flour on the quality of aneffect on the quality of fresh rolls neat shape and form circular, yellow, fragrantflavor, sweetness and flavor of red beans, creamy texture, but has no effect on thequality of the uniform shape of the sponge the rolls and the best value found onthe substitution of 15% (X1).Keywords: Red Bean Flour, Roll Cake, Quality.
TINJAUAN POTENSI WISATA DI OBJEK WISATA TARUSAN KAMANG KECAMATAN KAMANG MAGEK KABUPATEN AGAM Septuri, Ferro Libes; Silfeni, Silfeni; 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 to describe about tourism potential at Tarusan Kamang Kecamatan Kamang Magek consist of what to see, (b) what to do, (c) what to buy, (d) what to arrived, (e) what to stay.The kind of research is descriptive qualitative. Technique data collection was carried out by using the method interview, observation and documentation. In this research using purposive sampling with 6 informants snowball sampling with 5 informants. Technique analysis data used in this research was reduction data, presentation of data, and conclusion.The research found that Tarusan Kamang object seen from the aspect: (a) what to see, Tarusan Kamang has a beautiful scenery. (b) what to do, tourist can take Rakit and boat around Tarusan Kamang. (c) what to buy, there is no souvenir shop, but tourist can only find the tradisional food. (d) what to arrived, the transportation which available is land transportation mode. (e) what to stay, there is nor accomodation available at Tarusan Kamang .Keywords: Tourism Potential, Tourism Object

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