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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 KUALITAS PELAYANAN BELLBOY TERHADAP KEPUASAN TAMU DI HOTEL GRAND ROCKY BUKITTINGGI Pratama, Randy; Waryono, Waryono; Abrian, Youmil
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

Purpose of this are: (1) Describing bellboy service quality, (2) Describingguest statisfaction and (3) analize an affecttion of bellboy service towards gueststatisfaction in Grand Rocky Hotel Bukittinggi. Type of this research were allguest in Grand Rocky Hotel Bukittinggi. According to sampling purposive, 100guest has been collected as sample. Data was collected by using the questionnairewhich has been tested the validity and reability. Then, data were analyzeddescriptively and correlation with the assistance of a computer program 16.00 spssversion. The result showed taht: (1) bellboy service quality are in low category(57%), (2) guest statisfaction are in low (86%) and (3) there is significant affectbetween the quality of service to the guest statisfaction in Grand Rocky HotelBukittinggi of (34%) while (66%) influenced by the other factors.Keywords: service quality, guest statisfaction, bellboy1Prodi
MAKNA JUADAH PADA ACARA MANJALANG MINTUO DI NAGARI LUBUK PANDAN KABUPATEN PADANG PARIAMAN Gustin, Nifrika Yuni; Baidar, Baidar; 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 purpose of this research was to describe the preparation, the kind of food, how to prepare, Juadah and a tool to organize the meaning contained food Juadah l brought from the commencement of the event Manjalang Mintuo in Nagari Lubuk Pandan Padang Pariaman. This type of research is qualitative research, the research area is Nagari Lubuk Pandan. The informants were Niniak Mamak, Bundo Kanduang, members of the PKK and elder parents. data collection techniques are observation, interviews, and data analysis dokumentasi.Teknik data reduction, data display, drawing conclusions and verification. The results showed that (1) The preparation phase of Juadah was to prepare the ingredients and equipment, (2) Type of food for Juadah that was Wajik, Jala Bio, Luo, Kanji, Kipang Ampiang, Kareh-Kareh (3) The tools used to compose Juadah that dulang atau papan, lapiak balambak, tali rapia dan colored paper (4) food prepared from food heavy and light at the bottom of the wajik, the Jala Bio, Aluo, the Jala Bio, starch, Kipang Ampiang and most of which are Kareh-Kareh (5) The meaning of Juadah has the meaning the bride to streng then the relationship between anak daro family and marapulai family.Keywords: Food Juadah, wedding ceremonyManjalang Mintuo, Nagari Lubuk Pandan
PERSEPSI TAMU TENTANG PELAYANAN RESEPSIONIS DI PREMIER BASKO HOTEL PADANG NURSAL, MUTIA HERLINA; Chair, Ira Meirina; Yuliana, Yuliana
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 several things, among others, less polite reception staff and less friendly in serving guests.The purpose of this study was to describethe perceptions of a service receptionist at Premier Basko Hotel Padang in the review of the five service indicators are: reliability, responsiveness, assurance, empathy, and tangibles. This study is kuantitatif.Populasi in the research are  Premier Basko Hotel Padang, amounting to 1704 people. The sampling are taken as incidental  by 94 guests. The technique of collecting data using questionnaires Likert scale. Data were analyzed through descriptive analysis with the help of SPSS Program Version 16. The results showed that the perception of a service receptionist at Premier Basko Hotel Padang is quite good with an average value (mean) of 71.45. On the indicator reliability is in the category quite well with the average value (mean) of 15.40, the indicator of responsiveness in the category of less well with the average value (mean) of 12.32, the assurance indicators in the category of less well with the average value (mean) of 17.53, the indicator empathy is in the category of less well with the average value (mean) of 12.46, and the indicator tangibles  physical evidence) is in the category of less average value (mean) of 13.72. Keywords : Perception, guest services, front office
PENGARUH KADAR GULA TERHADAP KUALITAS PERMEN JELI BELIMBING WULUH Merta, Cindy Rahayu; Faridah, Anni; Holinesti, Rahmi
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 was based on the lack of wuluh star fruit utilization, whereas wuluh star fruit has good nutritional value for health. This study aimed to analyzed the effect of sugar content as much as 450 gr, 500 gr, 550 gr and 600 gr to the quality of shape X4 (600 gr), color X4 (600 gr), smell X4 (600 gr), texture X1 (450 gr) and flavor X4 (600 gr) on candy wuluh star fruit. Types of pure experimental research with complete randomized design methods of three repetitions. The research variables included the independent variable (X) that wasthe influence of sugar. The dependent variable (Y) was the quality (shape, color, smell, texture and flavor) candy wuluh star fruit. The data that have been obtained was tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the results of the study showed that overall the best value was in the influence of sugar content as much as 600 gr (X4).Keywords: Sugar, Candy Jelly, Wuluh Star fruit, Quality
PERBEDAAN TEKNIK MORDANTING TERHADAP HASIL PENCELUPAN ZAT WARNA ALAM EKSTRAK DAUN SAMBANG DARAH (EXCOECARIA COCHINCHINENSIS) DENGAN MORDAN TAWAS PADA BAHAN SUTERA Sulityowati, Dwi Oktarina; 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

Penelitian ini bertujuan untuk mengungkapkan warna (hue), gelap terang warna (value) dan kerataan warna pada hasil pencelupan bahan sutera menggunakan ekstrak daun sambang darah (Excoecaria cochinchinensis) dengan mordan tawas. Jenis penelitian ini merupakan penelitian eksperimen. Data yang digunakan adalah data primer yang bersumber dari 15 orang panelis, kemudian data yang terkumpul diolah dan dianalisis menggunakan ANOVA dan Persentase. Warna yang dihasilkan pada pencelupan bahan sutera menggunakan ekstrak daun sambang darah (Excoecaria cochinchinensis) yakni Brick Red, dengan mordan tawas menggunakan teknik pra-mordanting adalah Sand dengan value sangat terang dan kerataan warna rata. Meta-mordanting adalah French Grey dengan value tidak terang dan kerataan warna kurang rata dan post- mordanting adalah Warm Grey dengan value kurang terang dan kerataan warna rata. Hasil analisis data gelap terang warna (value) menunjukkan Fhitung > Ftabel = 47.898 > 0,514. Artinya terdapat perbedaan yang signifikan terhadap gelap terang warna (value) akibat perbedaan teknik mordanting. Pada kerataan warna menunjukkan Fhitung > Ftabel = 28.392 > 0,514. Artinya terdapat perbedaan yang signifikan terhadap kerataan warna akibat perbedaan teknik mordanting
PENGARUH DISIPLIN TERHADAP KINERJA PEGAWAI DI DINAS PARIWISATA PROVINSI SUMATERA BARAT Warman, Yudi; Silfeni, Silfeni; Ferdian, Feri
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 started from observation and experience of researcher whiledoing activity of industrial field experience at Tourism Office of West SumateraProvince, that there is descreasing performance to employee discipline in work.The purpose of research is to see how big the influence of variable discipline (X)to Employee Performance (Y) in the Tourism Office of West Sumatra Province.The sample of the in this research were 42 people taken using the technique ofsampling proportionate stratified random sampling. The data collection was donewith the questionnaire using scale likert that they are highly capable validity andreliability. This research result indicates that : (1) The discipline in the categorysufficient (45%), (2) The Employee Performance is at category sufficient (60%)(3) The discipline affect Employee Performance of 64,9 % and 35,1% influencedby other factors. Then obtained regression coefficient value of 0.880 with a valueof t arithmetic 8.608 on sig. 0,000 ≤ 0.05. This means that each increase of 1 unitdiscipline will increase 0.880 units of employee performance.
Strategi Pengembangan Desa Madobag sebagai Desa Wisata Budaya di Kabupaten Kepulauan Mentawai Zulhitra, Deki; Yuliana, Yuliana; Pasaribu, Pasaribu
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 aim of this research was to describe the development strategy (strength, weaknesses, opportunities, treats) in Madobag Village as a Cultural Tourism Village in Mentawai Island Regency. The type of this research was descriptive with qualitative data. Technique of data collection was done by using interviews, observations, and documentation methods. This research used a Snowball Sampling technique involving informants in it, they were: two people of cultural field (Tourism Government Service), and five local people of Madobag Village. Results of research can be done for developing a Madobag village as a Cultural Tourism Village in the Mentawai Islands are as follows: 1). Provide attractions like social gatherings or society together indigenous Mentawai. 2). Collaborates with a travel agent to make a cultural tour packages as a destination for these excursions. 3). Boost cooperation between village officials, local authorities and attract investors to develop the village Madobag as Cultural Tourism Village. 4). Highlighting the potential of cultural tourism village owned Madobag village by organizing cultural events.Keywords: Strategy, Development, Tourism Village.
PENERAPAN KESEHATAN DAN KESELAMATAN KERJA DI WORKSHOP TATA BUSANA SMK NEGERI 1 AMPEK ANGKEK AGAM Sovia, Ray; Ernawati, Ernawati; 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 revealed on the Application of Health and Safety (K3) in dressmaking workshop SMK State 1 Ampek Angkek Agam, terms of three indicators, that is (1) Application of K3 with itself, (2) Application of K3 in using the tools of practice, (3) Application of K3 in the work environment. This research is a qualitative study, in order to examine the condition of the natural objects with the intent of exposing some of the circumstances in which the researcher as the key instrument. Source of data obtained through informants who understand about the workshop are: students, teachers who teach subjects practice, the head of the workshop, head of the study program. Data was collected by observation, interviews, and documentation. The validity of the data is done by way of extension of participation, persistence observation, triangulation and auditing. The results showed that the application of K3 in dressmaking workshop SMK State 1 Ampek Angkek Agam on each indicator has not been fully implemented at the time of practice.
PERSEPSI MAHASISWA TENTANG KUALITAS MAKANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERNANDO, JOAN; Kasmita, Kasmita; Waryono, Waryono
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

The purpose of research is to determine the college student’s perceptions about the food quality cafeteria FT UNP. This research consists of five indicators are: color, appearance, portion temperature and flavor. This type of research is descriptive research using survey method. Population in this research amounted to 8060 people. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 100 people. Data collection using a questionnaire based on a Guttman scale that tested for validity and reliability. Based on the results of the study concluded that in general the college students’perceptions about food quality cafeteria FT UNP by 6% of respondents expressed very well, 28% of respondents said good, 59% of respondents said sufficiently, and 7% of respondents said less. If means the college students perception about food quality have score means 7.8 as sufficiently category.Keywords: perceptions, food quality
PENGARUH SUBSTITUSI SARI DAUN SIRSAK TERHADAP KUALITAS ES KRIM Putri, Suki Ayu; 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 was based on the number of people who do not know and do not like soursop leaf juice. Though the nutrients contained in it is very good for the body. This study aims to analyze the effect of soursop leaf substitution of 0%, 25%, 50%, 75% on ice cream quality (color, aroma, texture, and taste). The types of studies conducted by the method of pure experimentation RAL. Variables used are variable X (soursop leaf substitution) and Variable Y (ice cream quality). The data used was obtained directly from a 30 person semi trained panelists. The data analysis technique is ANAVA, if different real continued with test Duncan. The results showed that was an influence of soursop leaf substitution on green color quality, aroma of milk, sweet taste and hedonic aroma of milk, soft texture and sweet taste of ice cream. The quality of soft texture and color hedonic there is no real effect. Best quality ice cream using soursop leaves as much as 25% (X1).Keywords: Ice Cream, Soursop, and Quality

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