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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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Studi tentang Sarana dan Prasarana Salon Kecantikan di Kota Sungai Penuh Febrina, Eci; Hayatunnufus, Hayatunnufus; Yanita, Merita
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 is motivated by the problems related to infrastructure a lot of beauty salon business that is not in accordance with the Regulation of Minister of Health Director General of Nutrition and Maternal and Child Health Number HK.01.01 / BI.4 / 4051/2011 On Implementation Guidelines Beauty Salon. This study aims to examine more deeply about Infrastructures Beauty Salon in Sungai Penuh City. The research method is descriptive quantitative, data are obtained using Guttman scale observation guide. Analysis using the techniques and categorization percentage value. The population is all beauty salon medium classified amounted to 12 salons in the city of Sungai Penuh and the sample is classified as intermediate 7 beauty salon which provides services skin care and hair care. The results showed that the Completeness of equipment skin care equipment can be met is 70.78% with the category of Medium and Completeness of equipment hair care can be met is 70.08% with the Medium category. Completeness of facilities Building that can be filled is 58.16% to the category of Less Good, infrastructure, clean water that can be achieved is 74.6% with moderate category, infrastructure trash can was filled 83.11% with good category, infrastructure toilets that can be met 69.22% Uncategorized medium, and infrastructure safety equipment fulfilled 14.28% very poor category.Key Word : Equipment, Infrastructure, Beauty Salon Business, Sungai Penuh City
PENGARUH PEMASANGAN BULU MATA PALSU DAN SCOTCH TAPE TERHADAP KOREKSI BENTUK MATA SIPIT DALAM RIAS WAJAH MALAM Peni, Yusia; 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

This study aimed to analyze the effect of fitiing false eyelashes and scotch tape to form narrow eyes correction in the makeup night. Assessment based indicators suggest that the size of the eye visible, crease line in the eyelid, and eyelashes impression that emerged sticking to the ideal shape of the eye. This study includes the type of research experiments. Objects in this study was slanted eyes, while the samples in this study were three women aged 17-21 years old who have eye characterized by narrow eyes. Primary data was collected directly from the panelists to fill out the assessment. The data were analyzed using analysis of variants (ANOVA). Based on data analysis, proving that there is a significant influence of the impression of the size of the eye that looks at F count (47 472)> F table (3.18) test followed by Duncan test with the results of each group showed a significant difference. In kerungan / crease in the eyelid there are influence by F count (78 763)> F table (3.18). Impression of eyelashes that appears obtained value of F count (124 072)> F count (3.18) by Duncan test results showed each group were significantly different.Keywords: false eyelash, narrow eyes correction
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP KUALITAS ES KRIM Kurniawan, Erik; Faridah, Anni; Holinesti, Rahmi
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 use of purple sweet potato in food processing is an attempt to diversify the food, one of which is in the processing of ice cream. This study aimed to analyze the effect of different composition of purple sweet potato as much as 15%, 20%, and 25%, the quality of the ice cream. This research was an experiment using a completely randomized design with three replications by 30 panelis. The results of the hypothesis test showed influence on the level of the commission of the third. The quality level of the test was a better color on the addition of 25%, better flavor, namely the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Hedonic test quality better color namely the addition of 25%, better flavor is the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Keywords : Quality Ice cream, Sweet Potato purple.
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS PERMEN JELI Zuhri, Rezmia; 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 utilization of sargassum sp. Sargassumsp is still a wastealong the edge of Nirwana beach. This study aimed to analyze the effect of substitution ofsargassumsp extract as much as 20%, 30%, and 40% to the quality of jellycandy in terms ofshape, color, smell, texture and taste. This research type was true experiment with doublerandom method. Types of data were primary data sourced from 30 panelists by filling theorganoleptic test format to the sample. The data were analyzed by Variant Analysis ifFcount>Ftableandwas continued by Duncan test. The results showedthat the amount ofbrown seaweed extract use affected the quality of the clear brown color, the smell of brownseaweed, and chewy texture. Overall,the highest scores were shape (rectangle) 3.62 (30%),shape (tidy) 3,59 (40%), shape (match) 3.64 (30% and 40%), color (brownish nodes ) 3.78(40%), color (white) 3.12 (20%, 30% and 40%), smell (sugar) 3,50 (20%), smell (brownseaweed) 1,81 (40 %), Texture (chewy) 3.58 (40%), and flavor (sweet) 3.31 (20%). The bestquality result of brown seaweed extract was 40%.Keywords: Sargassumsp, Jelly Candy, Quality.
PENGARUH PENGAPLIKASIAN FOUNDATION TERHADAP HASIL RIAS WAJAH CIKATRI Harlini, Siti Miki; Hayatunnufus, Hayatunnufus; Yanita, Merita
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 background of this research was there were many problems related to face skin surface that was not flat (cikatri face). The problems that emerged such as it was difficult to cover a hole by acne and it did not find the suitable technique thus a hole still appeared clearly. The purpose of this research was to analyze the application of cake foundation of makeup to cikatri. The type of this research was quasi experimental by non equivalent control group design. Object of this research was the woman that has a hole on face that was caused by acne at the age of 18-25 years old. The sample was taken by purposive sampling technique in volunteer sampling of the total 3 people. The results of this research proved that there was a significant influence from all treatment groups that were researched. Based on the result of t-test on experimental 1 (X1) t-count was 2.821 while t-table of provision t-table (0.25,6) = 2.477. Thus it was because t-count > t-table or significant scale 0.03 < 0.05. In experimental 2 t-count was 3.392 while t-table of provision t-table (0.25,6) = 2.477. Thus it was because t-count > t-table or significant scale 0.015 < 0.05. In experimental 3 t-count was 1.141 while t-table of provision t-table (0,25,6)= 2.477. Thus it was because t-count > t-table or significant scale 0.036 < 0.05. The result of t-test showed that group X1 has different significant with group X2 and X3, however group X2 and X3 did not show the significant different result. The good comparison result was in experimental treatment group 3 (X3). Thus, it can be recommended to use the repetition of the application of cake foundation on a hole that was caused by acne in makeup to cikatri face.Keywords: Aplication Foundation, Make up to Cikatri Face
POTENSI DAYA TARIK WISATA KAMPUNG RENDANG DI KOTA PAYAKUMBUH Wulandari, Kiki Rilia; Waryono, Waryono; 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 is a made to describe of atrraction making rendang at Kampung Rendang Kota Payakumbuh reviewed from ingredients, equipments, processing techniques and packaging.This research was descriptive research with qualitative data. The sampling technique was done by purposive sampling, data were collected by observation, interview and documentation involving informans and respondents. According to the research, the authors found that (1) Ingredients use to made rendang and derived from Kampung Rendang are coconuts, coconut pulps, coconut shells, (2) Equipments use to production process are coconut grated machine, coconutmilk squeezer machine, egg beater machine, furnace,crock, spoon stirrer, gas stove, kacik (traditional coconutmilk squeezer), steamer box, vacuum sealer machine, manual packaging machine,(3) Processing techniques rendang are grated coconuts, squeezee coconutmilk, mix an eggs, fire furnace, made rendang, squeeze of rendang`s oil (4) Packaging for rendang using bottle, using plastic with vacuum sealer machine, and also using plastic with manual packaging machine.Keywords: Potention, Tourist Attraction, Kampung Rendang
KESULITAN BELAJAR MAHASISWA DALAM MATA KULIAH DRAPING 1 PADA PROGRAM STUDI D3 TATA BUSANA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG febrianita, maria; zahri, wildati; yasnidawati, yasnidawati
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

The background of the problem in this research is thedifficulties experienced  by student’s learning the Family WelfareDepartment of the Faculty of Engineering University of  Padangcourses draping1 marked  by as student who get low scores. Thepurposes of this study was to determine how high the difficulties  theFamily Welfare Department of the Faculty of EngineeringUniversity of  Padang  student learning in a subject draping 1 interms of understanding the material and learning facilities. Thisresearch is descriptive kuantitatif. The population in this study werestudents majoring the Family Welfare Department fashion  coursesD3 BP 2010/2011 the number of 33 people. The sample in this studyis determined by the total sampling technique, the entire populationwere sampled. The data use in this research is the primary data.Research instrument is based on indicator, data collection obtainedfrom  respondents through question  naires charging. The analysisshowed that students learning difficulties seen from understandingthe material included in the high category with 68.2%. thepercentage of students learning difficulties including high categorywith the percentage of 63%. Difficulty learning students in subjectscategorized draping 1 high percentage of 67%. This means thatstudents still find difficulties in the courses draping 1. Expectedresults of this research to faculty and student. Kata kunci: Kesulitan Belajar Mahasiswa, Draping 1
PENINGKATAN AKTIVITAS DAN HASIL BELAJAR SISWA MELALUI MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW PADA MATA PELAJARAN BUDAYA ALAM MINANGKABAU DI SMP NEGERI 2 PULAU PUNJUNG KABUPATEN DHARMASRAYA KH, YUSNIMAR; Adriani, Adriani; Nelmira, Weni
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 this research is to know the improving studentsactivity and their result at Budaya Alam Minangkabau subject by usingcooperative Jigsaw at SMP Negeri 2 Pulau Punjung KabupatenDharmasraya.There are two cycles in this classroom action research.Each cycles needs three meeting and four steps. They are planing, acting,observing and reflecting. It is use to get improvement to next cycles. Theinstrument used to collect data is observation sheets, test, and field notes.The collection of data is helped by an observer. The data is analyzedthrough two ways. Qualitative data is analyzed with narration andargumentation and quantitative data. It must reach 85 % for students’activity. The result of research reaches 87%. The student achievement is85%. The students get score 76. The result of this research is 88%. So, itcan be concluded that using jigsaw cooperative learning model toincrease students’ activity and their result of Budaya Alam Minangkabausubject at students of SMP Negeri 2 Pulau Punjung KabupatenDharmasraya.Keyword: students’ activity, the result, jigsaw coopertive learning model
STUDI TENTANG SUNTING BUNGO SANGGUL DI KENAGARIAN KOTO BARU KECAMATAN KUBUNG KABUPATEN SOLOK Hasriawati, Leli; Adriani, Adriani; Novrita, Sri Zulfia
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 problem in this research is the most dominant thing happened in Koto Baru Society especially the younger generation is less understanding the meaning contained in edit because there is no special invention book or complete documentation about edit in this Koto Baru Kenagarian. This study aims to describe bungo bun in Kenagarian Koto Baru Kubung District Solok District which includes the design (Motif, Shape / Model) and the meaning contained. This type of research is descriptive qualitative which express, study and interpret the data as it is. Data processed verupa words. Type of data in the form of primary data and secondary data. Data collection techniques using three techniques of observation techniques, interviews and documentation, while the instrument is the research itself. Data analysis in qualitative research is conducted before entering the field, field and after completion of the field, to test the validity of data. The result of this research is obtained motif that used is flower motif of cempaka, jasmine, rose, amethyst, butterfly motif, swallow, elderly bird, and ornament of root vine. Bungo bun shape resembles a triangle on the front, whereas if edit in lentang will have two forms that is on the back of a trapezoidal shape and the front remains triangular. The meaning of the philosophy contained in the bun flowers is a decoration for the head by women while performing the wedding. The back of a trapezoidal-shaped edit symbolizes the chaos.Keywords: Senting bun, Head cover, Koto Baru
HUBUNGAN KUALITAS PELAYANAN KARYAWAN ROOM BOY DENGAN KEPUASAN TAMU YANG MENGINAP DI HOTEL ROCKY PLAZA PADANG Diansyah, Tisra; Chair, Ira Meirina; Pramudia, Heru
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 study are: (1) Describe the service quality of room boy employess, (2) Describe the customer satisfaction and (3) Analyze the relationship between room boy service quality employee towards customer satisfaction who stay over night Rocky Plaza Hotel Padang. The research is correlational. Research The population of this study are, all the guest who ever stayed at the Rocky Hotel Plaza Padang. A sample of 98 customers are taken incidentally. Data was collected using a questionnaire that had been tested for validity and reliability. Furthermore the data were analyzed by descriptive and correlation with the help of computer program SPSS version 16.00.The results showed that: (1) The service quality of the room boy employee positioned the very good category (96%), (2) the guest satisfaction positioned the very good category (95%) and (3) There is a positive and significant relationship between room boy employee service quality and customer satisfaction with the value of r amounted to 0,851 (0,000 sig) and interpreted that these two variables has strong relationship

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