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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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PERBEDAAN KUALITAS CROISSANT DENGAN PENGGUNAAN METODA MELIPAT ADONAN YANG BERBEDA Sahputra, Edo; Elida, Elida; Fridayati, Lucy
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 background by the fourth method of folding the dough used in the manufacturing process Croissant, but used only one method. The purpose of this study was to analyze and compare the quality of Croissant which includes volume, shape, layer, layer neatness, color, aroma, texture, and flavor by using two different methods of folding the dough is a method of France and the Dutch. This type of research is pure experimentation (true experiment) using randomized complete design with the object of research is Croissant. The data were analyzed using a different test (T test) to see a noticeable difference between the two treatments with significance level of 1%. Different test results showed that there is no real difference in quality between the two treatments (X1 and X2) for Fhitung volume (-2.587), shape (-0.784), forms a layer (-1.414), neatness layer (-1.414), Color (-1.706), Aroma (-1.633), texture (-0.535), and taste (-0.894) <F table (3.36). Based on the test results Croissant level, the sample X2 (Dutch Method) got the highest score on each indicator of quality.Keywords: Folding Dough Method, Quality Croissant
ANALISIS KUALITAS SALA UDANG REBON Ramadhani, Sri Retno; Faridah, Anni; Syarif, Wirnelis
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

Improved quality of sala lauak that can be done is by varying flavors, one of which uses rebon. This study aimed to analyze the effect of using rebon as much as 0 g, 40 g, 60 g, 80 g and 100 g of the quality of shape, color, aroma, texture and flavor to the sala rebon generated. This study belongs to the kind of pure experiment (true experiment) with a completely randomized design method. The research was carried out in the workshop Catering Department of IKK, FPP, UNP. The data used is primary data which can be directly from the 30 panelists by filling out a questionnaire. The data has been obtained and tabulated in tables and do Variant Analysis (ANOVA), if different from the real continued with Duncan test. Results of data analysis obtained the highest score overall achievement is the quality of shape (rounded) 4.29 (X0), the quality of the form (uniform) 4.08 (X1), color quality (tawny) 4.00 (X4), the quality of the scent ( rebon) 4.20 (X4), the quality of the texture (hollow) 4.11 (X0), the quality of taste (savory) 4.20 (X4) and the taste quality (rebon) 4.67 (X4).
HUBUNGAN KUALITAS PELAYANAN KARYAWAN RECEPTION FRONT OFFICE DEPARTMENT DENGAN KEPUASAN PELANGGAN GRAND ZURI HOTEL PADANG Pratamy, Rahayu; Yuliana, Yuliana; abrian, youmil
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 purpose of this study is: 1) Describe the service quality of receptionfront office employees, 2) Describe the customer satisfaction, and 3) Analyze therelationship between service quality reception front office employee and customersatisfaction Grand Zuri Hotel Padang.This research is correlational. The study population was all subscribersGrand Zuri Hotel Padang. A sample of 96 customers are taken incidentally. Datawas collected using a questionnaire that had been tested for validity andreliability. Furthermore, the data were analyzed by descriptive and correlationwith the help of computer program SPSS version 16 o'clock.The results showed that: 1) The quality of the reception service is locatedin both categories (45%), 2) Customer satisfaction is the category of satisfaction(44%), 3) There is a positive and significant relationship between service qualityand customer satisfaction with a reception with the value of r amounted to 0,438(0,000 sig) with the interpretation of the relationship is quite strong.
PENGARUH DAYA TARIK WISATA TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA ALAHAN PANJANG RESORT DANAU DIATAS KABUPATEN SOLOK Yolanda, Fanny; Yuliana, Yuliana; Pramudia, Heru
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 aims to determine the effect of tourist attraction to the visitor decision at Alahan Panjang Resort Danau Diatas. This type of research is quantitative descriptive form of the causal connection. The population in this study is the average number of guest visited 3.107 people per month. The number of samples in this study are numbered 97 people were tajen using the formula Riduwan. The sampling technique is non probability sampling., (purposive sampling). Collecting data using a questionnaire based on Likert Scale which has proven is validity and reliability. Result of simple linear regression analysis obtained Fcount 113.831 with sig 0,000<0,05, then the variable can explain the variabel tourist attraction with R Square of 0,0545. This means that tourist attraction affects to the visitor decision by 54,5% and 45,5% influenced by other factors.Keyword:Tourist Attraction, Visitor Decision
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
KESULITAN BELAJAR SISWA PADA PROSES PEMBUATAN BUSANA KERJA WANITA KELAS XI JURUSAN TATA BUSANA SMK NEGERI 6 PADANG Adriani, Willi; Zahri, Wildati; Yasnidawati, Yasnidawati
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 problems in this research is the students can’t make the dress design well, the less precise in measuring, the students can’t understand the good pattern form, the students  not careful enough in cutting or scissoring the material, and the students not good enough in sewing. The aim of this research is to describe the student learning difficulties in making women working dress which includes designing the dress, making the pattern, and sewing technique.The kind of this research is quantitative descriptive. The population is all XI grade students fashion department of SMK 6 Padang which are 28 persons. The sample is all population. The data processed by using percentage technique.The result shows that there are 46% students have the middle difficulties in designing, 36% students have the middle difficulties in making pattern, 43% students have the the middle difficulties in sewing, generally, 50% students the middle learning difficulties. Hoped the student can increase their learning system in making ladies working clothes so they can the good achiement Kata Kunci : kesulitan belajar, proses pembuatan, busana kerja wanita
SONGKET BUNGO TANJUNG DI KABUPATEN BUNGO PROVINSI JAMBI (Studi Kasus Pada Industri Songket Bungo Tanjung) Novitasari, Puput; Ernawati, Ernawati; Novrita, Sri Zulfia
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 aimed to describe about the craft of SongketBungoTanjung which includes decorative and the meanings which contained in Songket motifs Tenunan Sogket Bungo Tanjung. The method used is descriptive qualitative method. Collecting data in this study was using techniques of observation, interviews and documentation. The results showed that the SongketBungoTanjung consists of six motifs derived from naturalist decoration which have functional characteristic namely: KapalSenggat, Duren Pecah, Kembang Duren, Teratai di Atas Air, Teratai di Dalam Air and Merak. While, the decorative pattern which used to fill the field of ornamental patterns and decorative patterns symmetrical periphery. As the meaning of the motif is Kembang Duren means a child that must be given knowledge from childhood, Teratai means flower that grows in Bungo and into the first history which came to Bungo, Duren Pecah means the people who is knowledgeable will always be good at keeping themselves, Motif KapalSenggat means in life we have to be introspective and cautious, Merak implies the meaning of the sacrifice of a mother is very large. key word: Songket, Bungo Tanjung
HUBUNGAN POLA ASUH MAKAN DENGAN STATUS GIZI ANAK BALITA DI POSYANDU PALA INDAH V PARAK LAWEH PULAU AIE KECAMATAN LUBUK BEGALUNG KOTA PADANG WULANDARI, SUCI; Yulastri, Asmar; 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

The objective of study was toanalyzethe relationbetweenchild feeding practiceandchildnutritional status inPosyanduPala Indah VParak Laweh. Researchiscorrelationalbypopulationisall children areincluded inthe workingareaPosyanduPala Indah V Parak Laweh. Sampleswereselected bysamplingsaturatedby 49people. The results of the research show that feeding practice as much as 8 % of children included is excellent category, 10% of children included good category, 27% of children included quite well, 22% of children included unfavorable category and 33 % of children included category of not good. The results of the study showed that the nutritional status of children are 2 children (4%) included excellent category, 4 children (8% ) included goodcategory, 6 children (1%) included good category, 13 children (27% ) included unfavorable category and 24 children (49%) included category of no good. There isa positiverelationshipbetweenfeeding practicewith thenutritional status of childreninPosyanduPala Indah V Parak Lawehwith correlation coefficient0.722. Keywords: feeding practice, nutritional status
PENGARUH SUBSTITUSI TEPUNG UBI JALAR TERHADAP KUALITAS SUS KERING Oktariani, Elza; Elida, Elida; 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 utilization of local raw materials such as orange sweet potato flour in the processing of dry sus. Sweet potato orange was used to reduce dependence on flour. The purpose of this study was to analyze the effect of substitution of orange sweet potato flour as much as 20%, 40% and 60% on external quality (volume, shape and color), and internal quality (smell, texture and taste). The type of this research was pure experiments (true experiment) with randomized data design method used was primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there were significant effects on external quality (volume, shape and color) and internal (aroma, crisp texture and taste, except hollow texture).Keywords: Orange Sweet Potato Flour, Dry Sus, Quality
PROSEDUR MEMBERSIHKAN AREA LOUNGE BAR DAN PERALATAN BAR DI HOTEL BERBINTANG KOTA PADANG Putra, Fiko Nanda; Kasmita, Kasmita; Waryono, Waryono
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

This Study originated from the observation of researchers for researchers doing field work industry (PLI) dated 2 September 2013 againts the working procedure employee Bar is still not good in the Bar and lounge area cleaning equipment Bar. This study aimed to describe the cleaning procedure lounge area and equipment Bar. This type of research is descriptive research with a qualitative approach. Sample data source is employee supervisor Bar and Bar. Data collection techniques is done by observasion, interview and documentation. The resuts of the study concluded that in general the procedure purge Bar lounge area and Bar equipment in the desert city star hotel is: 1) at the time of cleaning the Bar counter, starting, with the Bolt MPC chemical spraying and wipe with a shine up. 2) clears the Bar station started using metal polish rubbed with sponges soaked with a clean cloth. 3) clears the Bar display starts by using a clean and soft cloth, on a displayglass sprayed using a clean ser and wipe with a Dry Cloth. 4) clean the lounge Bar begins with sweeping and mopping the dirty parts, mendusting tables and chairs, desk and chairs neatly arrange appropriate floor plan or lay out of the lounge Bar. 5) cleaning equipment starting from washing dirty parts with chemical, drain and rinse in polish.Keywords: Cleaning Procedures, a Bar Lounge Area and Bar Equipment

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