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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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PENGELOLAAN LEMBAGA KURSUS PELATIHAN BORDIR DI KOTA SOLOK (Studi Kasus Pada Lembaga Kursus Pelatihan Bordir Muslimah Group) Oktarina, Silvi; Ernawati, Ernawati; Nelmira, Weni
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 study purpose describes management of the Institute Training Course (ITC) Muslimah Group in terms of: planning and execution of training, training evaluation. The study used qualitative research with case study appoach. Research location took inITC Muslimah Group Solok City. Data type used primary and secondary data. Data collection used the method of observation, interviews, and documentation. Reseach Data were analyzed using data reduction, data presentation, and conclusion. Test validation performed by the observation data by extension, increase persistence, triangulation and auditing. The results of the study consisted of management education, students, personnel, finance, marketing, management of distribution / service alumni, and infrastructure include: (1) Training plan determine by setting training objectives, the organizational structure of managers, instructors and participants, teaching materials, training methods, cost / funding sources, the implementation of training, facilities and infrastructure space, tools and materials are provided, (2) Training implementation apllied in: The beginning stage, filling the participants biodata, the implementation stage include: theory and practice learning, the implementation of the embroidery, learning to embroider, and the evaluation stage (monitoring) with a competency test and follow-up plan (RTL), (3) Evaluation includes evaluation training: instructors, and reception of participants, the training process.   Kata Kunci: Pengelolaan Lembaga Kursus Pelatihan (LKP)
RELATIONS OF BRAND IMAGE TOCUSTOMERS BUYING DECISIONON GRAND INNA MUARA HOTEL PADANG Zengga, Zengga; Chair, Ira Meirina; Abrian, Youmil
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

This study aims to describe the relations between brand image to customers buying decision room in hotel grand inna muara padang. This study is a descriptive correlational study. The study population as many as 1694 consists of guest during stay on grand inna muara hotel padang. The descriptive analysis of the results showed that brand image categorized excellent (56%) and categorized quite good (33%). The  descriptive analysis of the result results showed that customers buying decision categorized excellent (38%) and categorized quite good (26%). results of correlation pearson product moment showed have significant relation  between brand image and customers buying decision on grand inna muara hotel. Correlation coefficient 0,254 and significant level 0,014. Keywords: brand image, customers buying decision.
HUBUNGAN PENGETAHUAN KOREKSI BENTUK WAJAH DENGAN HASIL BELAJAR PRAKTEK RIAS WAJAH PADA MAHASISWI ANGKATAN 2014 PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN JURUSAN KESEJAHTERAAN KELUARGA FT UNP Yarizqi, Tartila; Rostamailis, Rostamailis; Astuti, Murni
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 aims to reveal the relationship between facial shapecorrection knowledge with practical learning outcomes makeupeducation student of Makeup and Beauty Family Welfare Departmentof the Faculty of Engineering, State University of Padang. This studyuses a quantitative method with a correlation type approach, with apopulation of 37 people. While the samples are all made in the samplepopulation which is 37 student class of 2014 or Total Sampling.Instrument research using a questionnaire (questionnaire) in the formof objective test that has been tested for validity and reliability. Dataanalysis was performed using the percentage level of achievement ofthe respondents (TCR), correlation using Product Moment formulafollowed by t test for basic decisions accepted hypothesis. The resultsshowed that the percentage achievement of respondents KnowledgeCorrection Face Shape variable (X) is 80% with high and variablecategories of practice learning outcomes makeup (Y) was 77% withmedium category. The relationship between the two variables are at ascore of 0760 with interpretation strong relationships, t test stating thatthe alternative hypothesis which says There is a positive andsignificant relationship between knowledge Correction Face Shapewith Learning Outcomes Practice Student Makeup Makeup Educationstudy program and Beauty KK FT UNP " received at the 95%significance level because the t count> t table (123 215> 2,021).Keywords: Knowledge correction, face shape, learning outcomes,makeup
HUBUNGAN MOTIVASI BELAJAR DENGAN MINAT WIRAUSAHA PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN RIZA, YULIA; Hayatunnufus, Hayatunnufus; Rahmiati, Rahmiati
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 research was motivated by the existence of problems in the field that showed low student interest in entrepreneurship . The purpose of this study is to look at the relationship between learning motivation and student interest in entrepreneurship education Prodi Makeup and Beauty KK FT UNP . The population in this study were students Year in 2008, 2009 and 2010 Education Program and Beauty Makeup FT UNP Family Welfare Department , amounting to 66 people and the entire population sampled . As a Likert scale instrument that has been tested for validity and reliability . Percentage Analysis using correlation analysis using the Pearson Product Moment Correlation and continued with the t test for the significance of the correlation analysis and to test the hypothesis . The results showed that , on learning motivation variable Achievement Level Respondents obtained a score of 58% in the low category , then the variable interest in entrepreneurship shows the percentage score of 60 % is also the low category . The results of correlation analysis to calculate the degree of relationship of the two variables showed a correlation coefficient of 0.527 rate with the interpretation that is strong enough relationship between the two variables , while for the significance and correlation koorfisien for hypothesis testing using t-test scores obtained 7.262 > 2.000 . Ha which reads thus there is a positive and significant relationship between learning motivation and interest in entrepreneurship with a confidence level of 95 %. Keywords : Motivation , Entrepreneurial Interests
PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS ROTI MANIS Novitasari, Herlina; 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 background of this study was the lack of utilization materials local food namely sukun flour. The purpose of this research was to analyzed substitution effect of sukun flour peel as much as 20%, 30% and 40% to the quality of volume, skin color, shape, aroma, texture and taste of sweet breads. This type of research was purely experimental with a completely randomized design method. The data used were primary data sourced from 5 expert panelists namely culinary lecturers by proposed the organoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable then continued with Duncan test. The result of the research showed that there was a significant influence of sukun flour substitution on sweet bread quality as much as 20% produced the best quality,covering volume exspands, aroma sukun, fine texture.Keywords: Sukun, sweet bread, Quality of sweet bread
TINGKULUAK DI NAGARI KOTO NAN GADANG KOTA PAYAKUMBUH PROVINSI SUMATERA BARAT Hurahmi, Intah Mifta; Efi, Agusti; 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

The purpose of this research is to describe about the form, the technique and making the philosophical meaning of tingkuluak at Nagari Koto Nan Gadang Payakumbuh, West Sumatera Province. The type of this research is qualitative. The data source are primary and secondary data. The collecting technique of the data using observation, interviews and documentation. The result of this research are : 1) The form of Nagari Koto Nan Gadang Payakumbuh West Sumatera Province’s has many variation, there are : a) The form of tingkuluak which like buffalo horn with the blunt, tip called tingkuluak baikek, b) The big tingkuluak, where at the top of the head of tingkuluak is like chimney, the name of this tingkuluak is tingkuluak kompong and tingkuluak talakuang putiah but this tingkuluak is bigger than tingkuluak kompong. c) The tingkuluak which has a simple form, on the side of this tingkuluak is upright and it’s called tingkuluak bugih. 2) The technique of making tingkuluak is first tingkuluak baikek, by wrapped the tingkuluak two times, to the head so it is like buffalo horn but the end is blunt and the technique to make tingkuluak kompong and tingkuluak talakuang putiah are by slung the tingkuluak on the head, but it is made big like chimney but tingkuluak talakuang putiah is bigger than tingkuluak kompong and to make tingkuluak bugih is by slung the tingkuluak on the head and at the end of the fabric is up. 3) The philosophical meaning of the tingkuluak baikek are brave, fair, persevring and never give up. The tingkuluak kompong has the meaning a modesty. Tingkuluak bugih has the meaning a friendly and persevering and the tingkuluak talakuang putiah has meaning simplicity and the holy of our religion.Keywords: Tingkuluak, tingkuluak baikek, tingkuluak kompong, tingkuluak talakuang putiah dan tingkuluak bugih
PENYESUAIAN POLA DASAR SISTEM FERNANDO BURGO PADA WANITA DEWASA BERTUBUH IDEAL DI INDONSIA Fitria, Lusi; Ernawati, Ernawati; Nemira, Weni
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 basic pattern of Fernando burgo’s system which is written in the third book of Modelismo is from Italy.  It is not yet known if the use of this pattern is suitable for Indonesian women with an ideal body. The aims of this research is to describe the flaws, to illustrate how to improve the flaws and to adjust the basic foundation within the use of Fernando burgo’s system to the Indonesia slim women. This research is an applied research. The research objects are 23 years old iwomen with 163 cm height and 52 kg weight. The research instrument used is assessment form. The assessment was conducted by 5 panelists who are fashion lecturers. The analysis techniques used is descriptive statistic. The result of the research shows that the basic pattern of Fernando Burgo’s system has some flaws to used for Indonesian women with ideal typed of body. The flaws are 1). The centre front neckline is higher for 1 cm. 2) the lowest shoulder line shifts backward for 1 cm. 3). The front body block is wider for 1 cm. 4) the hipline is narrower for 2cm. The ways to improve those flaws are 1) the centre front neckline has to be lower for 1 cm. 2) the lowest back shoulder line has to be higher for 1cm and the lowest front shoulder line has to be lower for 1 cm. 3) the front body width has to be reduced by 0.5 cm for the half front block  4) the hip dimension has to be added 0.5 cm for the quarter skirt block. The adjustment were obtained by adjusting the result of the previous pattern and manipulate the formula which is used in Fernando burgo’s formulation for Indonesian women with ideal typed of body.Keyword : Adjustment, Fernando Burgo’sbasic pattern system, Indonesia ideal women
ANALISIS POTENSI ATRAKSI AGROWISATA DI KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Apri Suprianto; Silfeni Silfeni; 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

The purpose of the research is to know the potential of agro-tourism in Lembah Gumanti, Solok rejency. The type of this research is qualitative research in using observation method, interview and dokumnetasi. Determination of informant using Snow-ball Sampling the are: head of tourism pfficial, 2 persons from agriculture official, 5 farmers and local community in Lembah Kecamatan Lembah Gumanti, solok regency. This research concluded: 1) strength is the temperature are clean, the sufficient clean water, fertile soil, State of the State of nature, the area is thick with customs. The process of planting and harvesting vegetables, fruit and flowers still traditional. 2) Beside that, the opportunities is agro tourism at Lembah Gumanti distrisk, the presence of local community organizations to support agro tourism, there are lot of supporting tourist attractions in Lembah Gumantiss district, Solok Regency.
MENGINGKATKAN AKTIVITAS SISWA DALAM PEMBELAJARAN KETERAMPILAN MENGHIAS SULAMAN BENANG EMAS MEMALUI MODEL PEMBELAJARAN KOOPERATIF TIPE THINK-PAIR-SHARE SMPN 1 KECAMATAN PAYAKUMBUH Desma, Desma; Zahri, Wildati; Ernawati, 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

The shortage of activity in making gold yarn embroidery to furnish Carano lid caused by the strategy and learning model which was implemented by the teacher in previous learning session was not suitable and reuslted in the lack of the students activity. One of an effort which can be used to improve that condition is that to used cooperative learning method in the type of think-pair share with some indicators such as; visual activities, drawing activties, motor activities in order to create the students learning activities increase and be better. The research hypotesis is that, the model of cooperative learning type think- pair-share could improve the students activity to ability in furnishing carano lid with gold yarn ebroidery.This research is class action research which consists of two phases and each phase consists of three times meeting and each meeting was 3X 45 minutes. The sample of the research is the students of VII-5 SMP N 1 Payakumbuh Subdistrict in academic year 2011 and 2012, Lima Puluh Kota Regency consisted of 26 Based on the survey toward the students’ activity , it was concluded that through cooperative learning model type think-pair-share could improved the activityin making gold yarn embroidery for Carano Lid in handicraft learning of SMP N.1 Kec. Payakumbuh subdistrict.
Pengaruh Penggunaan Sari Wortel Terhadap Kualitas Donat BR Sinuhaji, Sri Ulina; Ruaida, Ruaida; 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 research aims to analyze the differences in the effect of the use ofexternal quality carrot juice to cover the volume, color, shape, texture smooth,soft textur, aroma, sweetness, flavor carrot, and hedonic on donuts. This researchis an experiment using a completely randomized design of three replications / trialwith the number 30 panelists. The independent variable was the use of carrotjuice (X) and the dependent variable (Y) is the quality donuts covers of eachquality. Based on the analysis of the results of the study showed that the quality ofthe test volume levels obtained volume expands categorized, categorized goldenyellow color, round shape simestris categorized, categorized smooth texturesmooth, soft texture soft category, aroma scent category carrots, sweet taste of thesweet and was carrots. Based on the data of all tests performed significantly Hawhich reads thus there is a difference in the effect of all studied quality.Keywords: influence, juice carrot, quality doughnuts

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