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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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TINJAUAN TATA RIAS PENGANTINDI KECAMATAN KOTO TANGAH PADANG SUMATERA BARAT Yosa, Efrimai; Rahmiati, Rahmiati; Astuti, Murni
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 done from there have been many changes both in makeup and fashion that used bride in procession of marriage at Koto Tangah Padang. Where the bride's clothes that used to be red can be replaced with various colors. For kodek / lambak / sarong do not use songket anymore but velvet fabric which is adjusted to the color of the wedding dress and then in add the tail of the long cloth resembles the selayar at the Western wedding. This research was conducted with the aim to describe bridal makeup in District Koto Tangah Padang, West Sumatra. The method used is descriptive method with qualitative approach. Data collection in this research is done by using interview technique, observation, documentation recording, and photo. The results showed the results as follows: 1) The results of bridal makeup in Kecamatan Koto Tangah Padang is no different from Minangkabau bride makeup in general. 2) The form of clothing used by the bride in Koto Tangah Padang is not different from Minangkabau wedding dress in general. 3) The difference of fashion and bridal accessories in the past (before 2000) and currently lies from the modifications made by the wedding and customer wishes.Keywords: bridal makeup, wedding dress, bridal accessories
MOTIF DAN PEWARNAAN BATIK TULIS DI DUSUN GIRILOYO DESA WUKIRSARI KECAMATAN IMOGIRI KABUPATEN BANTUL PROVINSI DAERAH ISTIMEWA YOGYAKARTA (Studi Kasus di Industri Batik Sri Kuncoro) Hadaf, Alifa; Adriani, Adriani; Novrita, Sri Zulfia
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

This research aimed to describe the shape of classical batik motif Yogyakarta using natural dyes and synthetic dyes as raw materials in the coloring process. This research method uses qualitative descriptive research. The data collection is done by using interview, observation and documentation. In this study, the informant of this data including: the leader and some of the craftsmen who know about batik and batik dyeing in in Sri Kuncoro batik industry. Furthermore, the data reviewed and analyzed by the steps of data reduction, data presentation, and conclusion drawing. Data validation was done by triangulation to the head of the village, batik museum educators.The survey results revealed that: there are hundreds of different name of classical motifs but the kind that widely produced in batik Sri Kuncoro is the motive sidoasih, sidomukti, wahyu tumurun, truntum, srikuncoro, udan liris, and sirgunggu wiguno. The motives provided are decorative naturalist, geometric, and decorative ornament consisting of primary, complementary ornament, and IsenIsen. In coloring method using two kinds of colorings, the two substances are natural dyes from plants derived from leaves, flowers, fruit peel, bark, and roots of plants, whilst the types of synthetic dyes are using naphtol, indigosol, and rapide. For batik dyeing process, the stages starting from mordanting of natural dyes, pattern making, klowong, nerusi, ngiseni, mencolet, menembok, dyeing, sagging, then the second dyeing process is to covers down. Kata kunci: Batik Sri Kuncoro, Bentuk motif batik, Proses pewarnaan
MAKANAN ADAT PADA ACARA MAULID NABI DI KECAMATAN PADANG SAGO KABUPATEN PADANG PARIAMAN Safitri, Mira; 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 research to describe about customary food of the Prophet’s birthday at Padang Sago of Padang Pariaman. This type of research is a descriptive qualitative method, at Padang Sago. Research object is the stages of the event is customary food of Prophet’s birthday. Data collection technique: observation, interview and documentation. Data analysis techniques include: data reduction,data display,conclusion and verification. The result showed (1)Stage of Prophet’s birthday of manyonsong, manduobaleh, and mahanta. (2)Customary types of food being served is confectionary and staple food. (3)The equipment used is dulang kanso,rumah kue, jamba nasi/senggan, rumah samba,rantang, plate, rice bowl, oval plate, food cover, kain rendo dan kain dalamak. (4)How the presentation using dulang kanso, rumah kue for confectionary, rice with jamba nasi/senggan, and side dishes with rumah samba. Ordinances meal is sitting on the floor eating food around the appropriate manners. (5)Meaning of indigenous food at the event about relationship among moeslims, social life and imitate nature Prophet.Keyword : Food customs, Padang Pariaman, Prophet’s birthday, Traditional event
PERBEDAAN TEKNIK MORDANTING TERHADAP HASIL PENCELUPAN PEWARNA ALAM EKSTRAK URANG ARING (ECLIPTA ALBA (L) HASSK) DENGAN MORDAN TAWAS PADA BAHAN SUTERA Fitriani, Fitriani; Ramainas, Ramainas; Adriani, Adriani
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 purposeof this studyistorevealthe differencemordantingtechniquetocolor/Hue, darkbrightcolor/Value, andflatnessresulting coloronsilkdyeingextractsurangusingaring(Ecipta alba(L) Hassk). This type of researchis anexperimental study. VariableXisurangextractaring(Ecipta alba(L) Hassk) are dyedwithsilk material. VariableX1is anaturaldyedyeingextractsurangaring(Ecipta alba(L) Hassk) on thepremisesof silk materialispre-mordant alummordanting, theMeta-Mordanting X2, andX3arethe post-mordanting. As well asdifferences inoutcomevariableYdyes thatinclude: Ydifferences incolor/Huedyeingresults, Y2darkbrightcolordifference(Value), andY3is theflatness ofthe colordifference. Data usedin this studyisprimary data. Sources of datain this study were15respondents. Engineeringanalysis of dataprocessedandarrangedin the form ofa table, and thenanalyzed byanalysis of variance(ANOVA) one-way. Processedusing SPSS(StatisticalProductand Service, Solution) 16.0.Dariversion ofthe analysis of dataonthe value ofthe colordifference(Valueandflatnesscolor) producedfromsilkdyeingusingnatural dyesextracturangaringlight darkvalues ​​obtainedFhitung=9,556, andtothe flatness ofthe colorobtainedFcount=3.588. AndFfordarkcolortable(Value) colorandflatnesshypothesis testvalue0.514F value>FtableHoditerima, there are differences inthe results ofdyeingdarkbrightcolor(Value) due tothe effect of differentconcentrations ofaluminpre-mordanting, meta-mordanting, post-mordanting onsilkusingextractsurangaring. ForflatnessandcolorHois accepted,there are differences inthe results offlatnessdyeingcolordifferencesdue to the influenceof pre-concentration of alummordanting, meta-mordanting andpost-mordanting onsilkusingextractsurangaring.   Kata kunci: Perbedaan teknik mordanting, hasil pencelupan bahan sutera ekstrak urang aring, mordan tawas
SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS COOKIES Lestari, Nani; 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

One of an effort to reduce dependence on wheat flour in making cookies were utilizing one of the local products that can be processed is the tuber of taro as a potential source of carbohydrates which is quite high. The purpose of this study was to analyze the effect of substitution of taro flour as much as 15%, 30% and 45% of the flour used to form quality (uniform shape and the shape of the flower), brownish yellow color, smells(the fragrance and taro smells), taste (taroand sweet taste), and texture (brittleand porous texture) on cookies. The research is a pure experiment completely randomized design method using three repetitions and 30 samples. The results showed that F count > F table so that substitution of the quality of taro flour cookies effect on the quality of the form (uniform shape and form of flowers), brownish yellow color, smells (the fragrance andtaro smells), taste (sweetness and taro taste), and texture (crumbly and porous texture).Keywords: influence, substitution of taro flour, cookies quality
PENGARUH KOMPENSASI TERHADAP KEPUASAN KERJA KARYAWAN DI HOTEL GRAND ROCKY BUKITTINGGI Rahman, Hidayatur; 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 effects of compensation on employee job satisfaction at Grand Rocky Hotel Bukittinggi. The research is associative causal research With a population of all employee Grand Rocky Hotel Bukittinggi with status permanent and contract , amounting to 112 employees. The selection of the study sample using nonprobability with sample of 87 employee are taken purposive sampling. Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The study concluded that the overall compensation belong to the category of a very good with the percentage 55,17% and job satisfaction too belong to the category of a very good with the percentage 64,36%. These results indicate a positive and significant influence between compensation and employee job satisfaction at Grand Rocky hotel Bukittinggi where the value of 21.970 t> t table 1.662. Thus Ha stating there is influence between compensation and job satisfaction can be received with great influence of 85%, while 15% were job satisfaction is influenced by other factors.Key words: compensation and job satisfaction.
HAMBATAN DALAM MENYELESAIKAN SKRIPSI MAHASISWA D4 FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Ria Andriani; Hayatunnufus Hayatunnufus; Murni Astuti
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

Penelitian ini dilatar belakangi dari mahasiswa D4 Fakultas Pariwisata dan Perhotelan yang terkait dalam penyelesaian skripsi, hal ini disebabkan karena adanya hambatan yang di alami mahasiswa, diantaranya berasal dari faktor internal dan faktor eksternal. Penelitian ini bertujuan untuk mendeskripsikan hambatan dalam menyelesaikan skripsi mahasiswa di Fakultas Pariwisata dan Perhotelan. Jenis penelitian yang digunakan adalah deskriptif kuantitatif. Populasi dari penelitian ini adalah mahasiswa D4 Fakultas Pariwisata dan Perhotelan Sampel dari penelitian ini berjumlah 45 mahasiswa. Teknik pengumpulan data mengunakan angket (kuesioner) dengan mengunakan skala likert. Berdasarkan hasil analisis data diperoleh skor rata-rata presentasi faktor internal berada pada kategori rendah dengan presentase 64,18%, dari masing-masing sub indikatornya yaitu tekun menghadapi tugas dalam penyelesaian skripsi berada pada kategori rendah dengan presentase sebesar 61,85%, ulet menghadapi kesulitan dalam penyelesaian skripsi berada pada kategori rendah dengan presentase 62,71%, dan minat terhadap bermacam-macam masalah dalam penyelesaian skripsi berada pada kategori sedang dengan presentase sebesar 69,05%. Pada indikator eksternal berada pada kategori sedang dengan presentase 67,63%, pada sub indikator eksternal yaitu mecari ide/masalah yang akan dijadikan judul skripsi berada pada kategori rendah dengan presentase 63,32%, pada sub indikator mengembangkan komunikasi dengan pembimbing berada pada kategori sedang diperoleh presentase sebesar 72,22%.
PERSEPSI MAHASISWA TENTANG KUALITAS PELAYANAN KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG FERDIAN, FERI; Kasmita, Kasmita; Waryono, Waryono
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

The purpose of research is to determine the college student’s perceptions about the quality of service cafeteria FT UNP. This research consists of five indicators are: reliability, responsiveness, assurance, empathy, and  tangibles. This type of research is descriptive research using survey method. Population in this research amounted to 7233 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 Likert scale that tested for validity and reliability.  Based on the results of the study concluded that in general the college students’perceptions about quality of service cafeteria FT UNP by 8% of respondents expressed very well, 62% of respondents said good, 21% of respondents said sufficiently, and 9% of respondents said less.
HUBUNGAN DISIPLIN DALAM PEMBELAJARAN PRAKTIK DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN INDONESIA 1 DI SMK NEGERI 3 KOTA SOLOK Rahmawati, Nela; Baidar, Baidar; Yulastri, Asmar
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 objective this research is to determine the relationship of the diciplinein the practical with the result of studen learning in subjects IndonesianFoodProcessing 1 at SMK N 3 Solok which covers aspects of diciline inpreparation of pratical, implemation pratical and result of the pratical. Thisresearch is correlation. The population in this study were all students of class XIculinary art SMK Negeri 3 Solok. The data analysis technique used is thecorrelation with product moment correlation formula. Based on the result of thedata analysis of the obtained result of research, learning diciline in praticaliscategories as good aspect and the result of the student learning are complete. Therelationship between the variable in the learning dicipline practies (X) with thelearning result tht Indonesian food processing 1 (Y) has a significant relationshipwith thitung > ttabel (3,721 > 2,048)Keyword: relationship of discipline in practical learning with the result study
PENGARUH BAURAN PEMASARAN TERHADAP KEPUTUSAN PEMBELIAN SONGKET DI NAGARI PANDAI SIKEK KEC. X KOTO, KAB. TANAH DATAR Hidayat, Riski; Silfeni, Silfeni; 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

This research aims to know the influence of marketing mix toward purchasing decision at Nagari Pandai Sikek Kec.X Koto Kab. Tanah Datar. This research of two varibles i.e marketing mix and purchasing decision. Type of this research is quantitative descriptive with causal assosiatif method. The population in this research using the formula widiyanto (2008: 34) to population numbers unknown so obtained samples as many as 96 people. The technique of sampling with purposive sample. Analysis technique with a simple regression test. Based on the research that has been done then the obtained results : (1) the marketing mix is a good category (57.29%), (2) purchasing decisions are on either category (72.92%), (3)hypothesis test result of simple linear regression obtained f countdown with sig. 0,000 < 0,05, then the marketing mix variables can explain the purchasing decision significantlywith the R Square of 0,297 that is where there is the influence of marketing mix towards purchasing decision of 29% and 71 % more influenced by other factorsKeyword: marketing mix, purchasing decisions

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