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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 MOTIVASI KERJA TERHADAP KINERJA KARYAWAN SALON KECANTIKAN DI KECAMATAN PADANG BARAT KOTA PADANG Famela, Zelli; Rostamailis, Rostamailis; Yanita, Merita
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

This research is based on the problem shows that the low employee motivation beauty salon in the District of West Padang that cannot to motivate them self both from the internal and external motivation in the work so that the performance obtained has not reached the standard a beauty salon. This research is aims to show the influence of work motivation on employee’s performance beauty salon Madya classification in work at salon. This research is descriptive-quantitative correlation. The population was the employee beauty salon madya classification of total 47 peoples, the sample of technique is total sampling so that amount same is 47 peoples. Data collection techniques using a questionnaire in the form of Likert scale.Based on analysis, the result of the data is obtained that the work motivation score percentage in the low category of total 61,31%, performance of employees beauty salon in low category of total 64,31%. Both of variables correlate solidly with total 0,743. Ha hypothesis explains that the influence a positive and significance between work motivation on performance beauty salon of employees to college are accepted on significance level of total 95%. The look for result of analysis level determination of given by contribution the work variable motivations is 55,2% to beauty salon employees performance, whereas there are is 44,8% other factor which can not known its contribution to employees performance.Key words: motivation, employees performance, beauty salon
PENGARUH ADVERTISING TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN DI RESTORAN Hasan, Siti Fatimah; Chair, Ira Meirina; 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

The purpose of research is to determine the influence of advertising on purchasing decisions with Taman Sari restaurant. This research consists of 2 variables: purchasing decisions and advertising with indicator: print media, broadcast media, and media support. Types of causal research is associative. The population in this research totalled 724 people. The technique of sampling was probability sampling, purposive sampling by using. The number of samples amounted to 88 peoples. Data collection using the Likert scale is based on the now proven validity and reliability. Based on the results of the study showed that significantly influence the purchasing decisions of consumers advertising the results linear regression hypothesis test retrieved Fhitung 7,840 with sig. 0.006. So the variable variable affect the advertising purchase decisions. Furthermore with the R square of 0.084, meaning that the influence of the variable X against Y is a variable of 8.4%, while 91.6% were influenced by other factors. Keywords: advertising, making decision, restaurant
Potensi Berwirausaha Mahasiswa Pendidikan Tata Boga Jurusan Ilmu Kesejahteraan Keluarga Universitas Negeri Padang Nurhasanah, Nurhasanah; Yulastri, Asmar; Fridayati, Lucy
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

This research was motivated by the desire for entrepreneurship education student Catering is high, but in fact are not able to work as an entrepreneur. The purpose of this study was to describe the potential of entrepreneurship education student Catering Department of Family Welfare. This research is descriptive quantitative. The population in the study were all students of Education Catering Padang State University 2010-2012 forces numbering 83 people, and all of them sampled. The data collection technique for potential entrepreneurship using a questionnaire prepared by the "Likert Scale". Furthermore, the data were analyzed with the aid of a computer program SPSS version 18.00. The results showed that the overall potential of entrepreneurship students included into either category (76%). Descriptive analysis of data potential of entrepreneurship students perindikator note that the indicators of personality interpretation either by 77.75%, self-discipline interprestasi enough of 73.75%, the creativity of interpretation either by 75.25%, the urge / desire interpretation of either 77%, the courage to face the risk of interpretation fairly 71.75%, confidence interpretation of either 78%.Keywords: Potential, Entrepreneurship, Student Education Catering
PERSEPSI PERSONIL SALON KECANTIKAN TENTANG KOMPETENSI PSIKOMOTOR MAHASISWA D4 PENDIDIKAN TATA RIAS DAN KECANTIKAN DALAM PELAKSANAAN PENGALAMAN LAPANGAN INDUSTRI (PLI) DI KOTA PADANG Saputri, Riska Desriani; Katin, Yusmar Emmy; Hayatunnufus, Hayatunnufus
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 goal of this research is describing the perception of beauty salon personnel about psychomotor competency of university students in doing activity such as (1) face makeup, (2) skin’s face care, (3) hair style and care, (4) hair barbering, (5) body care, (6) face makeup, skin’s face care, hair style and care, hair barbering,  and body care. Measuring tool in this research use questionnaire that has been tested its validity and reliability, then the questionnaire is analyzed by determining frequency distribution that is continued with clarifying it based on ideal mean and ideal deviation standard. The result of this research show that the perception of beauty salon personnel about psychomotor competency of students with average scores of the higher respondent at : (1) face makeup with 33% score in medium category, (2) skin’s face care with 33% score in medium category , (3) hair style and care with 31% score in medium category, (4) hair barbering with 33 % in very low category , (5) body care with 24 % in medium category (6) face makeup, skin’s face care, hair style and care, hair barbering, and body care with 48,9 % in medium category.
HUBUNGAN HARGA SEWA KAMAR DENGAN KEPUTUSAN PEMBELIAN TEMPAT KOS MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Putri, Yuzia Eka; Yuliana, Yuliana; Abrian, Youmil
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

The purpose of this research was to determine the relationship of the price of a dorm room rental with purchase decisions boarding students of Family Welfare Majority, Faculty of Engineering, State University of Padang. This research is correlational nature . The population in this research was student of Family Welfare Majority, Faculty of Engineering , State University of Padang who did rent a dorm room, still active and registered in their study . The sampling technique is proportional random sampling, a total of 88 people . Data was collected using a questionnaire ( questionnaire ) by using a Likert’s scale that has been tested for validity and reliability . Furthermore, the data were analyzed through descriptive analysis and correlation with the help of computer program SPSS version 16.00. Based on the survey results revealed this means that overall rental rates affordable dorm room offered by the student's financial abilities, that is the conclusion the students to make purchases of a boarding house with the purchase decision process steps in accordance with the student wants .   Keywords: prices, rent, room, boarding, purchase decision.
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KERUPUK SALA LAUAK Melly, Melly; 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 study is based on the lack of saltwater consumption in innovating food, whereas many salted fish have nutritional content including protein, energy, and calcium. This study aims to analyze the effect of processing techniques on color quality, aroma, taste, and texture on cracker Sala Lauak. This research is experiment using quantitative approach, object in this research is cracker Sala Lauak by using different processing technique. Technique of collecting data using questionnaires and then crackers sala side dish on top of 30 panelists then in analysis using Duncan test. The result of this research is the influence of the dough which is directly fried, dried oven then fried and dried with the sun then fried to the form of Sala Lauak cracker produced, has the effect of dough which is directly fried, oven dried and then dried with the sun then fried on the color of cracker Sala Lauak which is produced, there is the influence of dough that is directly fried, oven dried and then fried and dried with the sun and then fried to the aroma of Sala Lauak crackers produced, there is the influence of the dough directly fried, oven dried and then dried with the sun then fried to taste crackers Sala Lauak which resulted there is the influence of dough that directly fried, oven dried and then fried and dried with the sun and then fried to the texture of crackers Sala Lauak produced.
TINJAUAN TENTANG MAKANAN ADAT YANG DIBAWA PADA ACARA BABAKO DI NAGARI PAKAN RABAA Erlina, Rini; Baidar, Baidar; Elida, Elida
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 study was (1) to describe the implementation of a series ofceremonies babako, (2) identify the types of traditional food, (3) describe theequipment used to carry food customs, (4) to know procedure of serving andstructuring, (5) expresses the meaning of traditional food that was brought to theceremony babako. This research descriptive qualitative, the object of studycustomary food babako ceremony . The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that babakoceremony consists namely preparation before the event and the circuitimplementation babako. Food bronght totaling eleven types, and tool to bringtraditional food at a ceremony babako is a dulang, baki, toples, cambuang, kainrendo, dan kain pambungkui.The procedure of serving and structuring food that isbrought dulang and baki in the main house of induak bako then it taken to the nextthe anak daro taken to the marapulai home with a procession. Traditional food atceremony babako has the meaning of moral messages and life with anak darofamily and marapulai.Keyword: Traditional food, Ivent Babako
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PENGUNJUNG DI OBJEK WISATA MINANG FANTASI KOTA PADANG PANJANG Zelmiati, Zelmiati; Waryono, Waryono; Abrian, Youmil
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 research is to determine the effect of service quality on customer satisfaction in tourist object minang fantasi Padang Panjang city. Variabel research is service quality and customer satisfaction. Population of 24.363 people. And Sampling technique using insidental sampling amounted to 100 people. Data the collected in analysis with simple linear regression test. Based on research that has been done,the result: (1)quality of service are in high category(61.9%), (2)customer statisfaction are in high category(55.5%), (3)results of hypothesis testing simple linear regression f hitung with sig. 0,000 < 0,05, so service quality variables can explain visitor statisfaction significantly, r square of 0,414 wich one the influence of service quality on costumer statisfaction by 41% and 59% influenced by other factors.Keyword: service quality, costumer statisfaction
PENGARUH PEMANFAATAN SARI SELEDRI (APIUM GRAVEOLENS) TERHADAP PENYEMBUHAN KETOMBE KERING (PITYRIASIS CAPITIS) lismawati, rts; Rostamailis, Rostamailis; Yuliana, Yuliana
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

AbstractThis study aimed to analyze the of celery essence to cure the dry dandruff assessed from the level of skin itching, the amount dandruff, scalp conditionsansand hair loss levels. There were three treatments done they were: a control groupthat was controlled withont using the celery essence, an experimental group thatwas treated once day by using the celery essence, and the second experimentalgroup which was treated by using the celery essence once in two days. Thisresearch was an quasi experimental research. the Sampling was purposivesampling technique used by volunteers. The sample  9 student of UNP whoindicated suffering fromdry dandruff. The Data analysis  was descriptive andanalytical Varian. Based on the reseach the results showed that the cure dandruffin the control group did not show a change towards the better on every indicator. More over, the effect of ising three differences treatment groups showedsignificantly resultson eachindicator. The use of celery juice could cure dandraffconsiderably with the appro prate frequency used eksperimenal group which wastreated. Keywords: Celery Juice, drydandruff.
STUDI TENTANG PRODUK USAHA KERAJINAN BORDIR DI KECAMATAN KURANJI KOTA PADANG MARLINA, IKA; Zahri, Wildati; Idrus, Yenni
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

Problems were found in the development of embroidery in District Kuranji designmotifs used are still using pre-existing motifs, due to lack of knowledge of artisans increating the design motif, this makes the product less variable results. The purpose of thisstudy is to describe the design motif embroidery, embroidery techniques and types ofproducts kerajinanbordir. The research method uses descriptive qualitative method. Thetype of data in the form of primary and secondary data. The technique of collecting datathrough observation, interviews and documentation. The data analysis is done with tekbiksnow ball sampling by using an interactive model analysis techniques, namely the model ofdata reduction, data presentation, and making conclusions. The results of that study,embroidery motifs contained in the embroidery business in District Naturalists Kuranji isthe motive of plant and animal motifs like motif of leaves, stems, grass, jasmine, roses,orchids, lotus, butterfly. Geometric motifs such as rectangular motifs, from the later in thestylized motifs into a decorative ornament. Decorative embroidery pattern consists of;Sowing pattern, pattern fringes, pattern fills the field and the free pattern. The combinationof colors using a combination of neutral colors, Monocromatis and Complement.Embroidery techniques used there are 5 techniques: embroidery techniques suji liquid, fullsuji, fantasy embroidery, embroidery overlay / kerancang (includes: kerancang seats, chisel,cross, wheels, broom, chaotic, board, wrap, cut, rail, fish eye) and the application ofembroidery techniques. Type of product produced is mukena, materials for clothingapplique, embroidery material for skirts, embroidered materials for the robe and materialsfor kebaya embroidery. Expected results of this embroidery craft products can continue tobe preserved and enhanced ability to compete and market share.Kata kunci: Produk kerajinan bordir di Kecamatan Kuranji.

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