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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
 38   39   40   41   42 
PERSEPSI WAITER/ESS TERHADAP PERAN SUPERVISOR RESTAURANT DI THE AXANA HOTEL KOTA PADANG Vioman, Raka Maulana; Kasmita, Kasmita; 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 research aims at how a leader action like supervisor for a few job description which is focused to controlling and guidance. After the researcher doing a observation in The Axana Hotel, Padang City, there is a some problem about controlling and guidance. Research purposes is for observe, knowing and describing for restaurant supervisor job description. This type of research is a descriptive qualitative research type. This research was conducted at The Axana Hotel, Padang City with adresses Bundo Kandung Street No. 14-16, Padang City. This research result concluded that in general the role of a supervisor in the food and beverage service department, especially in the restaurant has been in good category to provide supervision of the waiter / ess and for guidance in the category is quite good. Keywords: Perception, Supervisor Act, Controlling, Guidance
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS PUTU AYU Sukiyaki, Lamtiur Ester; Gusnita, Wiwik; Holinesti, Rahmi
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 use of purple sweet potato flour is not optimalyet, either on the diversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour as the main ingredient of putu ayu. This study aimed to analyze the influence of flour substitution purple sweet potato as much as 20%, 40%, 60% of the quality form the best results X1 (20%), the volume of the best results X1 (20%), the color best results X3 (60%), aroma X3 best results (60%), taste the best results X3 (60%), X1 texture best results (20%) on putu ayu. This type of research is experimental method completely randomized design using three repetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels and using a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results of the study showed that overall the best value contained in the purple sweet potato flour substitution as much as 20% (X1).Keywords: Substitution, Purple Sweet Potato Flour, Putu Ayu, Quality1Prodi Pendidikan
MENINGKATKAN KREATIVITAS SISWA DALAM MENGHIAS TAPLAK MEJA MELALUI METODE PEMBERIAN TUGAS DAN LATIHAN DI SMA N 4 PAYAKUMBUH Johan, Erna; Ernawati, Ernawati; Rahmiati, Rahmiati
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

Research  to improve decorative student creativity [of] tablecloth [pass/through] method [gift/ giving] of practice and duty [in] SMA N 4 Payakumbuh.Kreativitas student in this research can be seen from four indicator that is: Feeling to like to know student siswa,keberanian, creating new ideas, getting new pengelaman in decorating tablecloth with application embroidery. Research type that is Research Of Action Class ( PTK) consist of II cycle. Research Subjek [is] student of SMAN 4 Payakumbuh, amounting to 20 student people in class development of executed [by] data collecting diri.Teknik [is] Observation and technique analyse quantitative data and qualitative Result of research indicate that student creativity [at] indicator: feel to like to know [at] cycle of I mean 54%, cycle of II 84%. Bravery [at] cycle of I mean 56%, cycle of II 88%. Creating new ideas [at] cycle of I mean 57%, cycle of II 87%, and get new experience [at] cycle of I mean 63%, cycle of II 85%. Becoming student creativity mean in decorating tablecloth with application embroidery with four indicator, cycle of I 59% categorized less and cycle of II 85% very well, student creativity bararti have been reached, with attainment goals which have been specified [by] that is 80%. Becoming with method [gift/ giving] of practice and duty in course of study can mount student creativity, in making application embroidery [at] tablecloth
PENGARUH PE`MAKAIAN MASKER TEMULAWAK TERHADAP PERAWATAN KULIT WAJAH BERJERAWAT Putri Yulianti, Nel Ayu; Rostamailis, Rostamailis; Rahmiati, Rahmiati
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

This study aims to analyze the effect of the use curcuma mask for skin care facial acne were assessed in terms of color, shape, volume, and number of the acne. This study has a different treatment such as; control group, the first experimental group and the second experimental group. This type of research is a quasi-experimental study with nonequivalent control group design and the sampling technique used was purposive sampling were carried out in volunteers. The samples in this study were nine students aged 17-25 years old with type inflammatory acne. The analysis of the data is using a Varian analytical techniques and Duncan test. The results showed that the change in color, shape, volume, and number of acne in the control group didn’t show the change for the better on every indicator. In contrast, the first experimental group with frequency of use of the curcuma mask once in three days showed significant influence in every indicator. Meanwhile, in the second experiment with the frequency of use once a week showed significant results in each indicator. The use of curcuma mask regularly with a frequency of 1 x 3 days and 1 x a week has provide significant result towards a better.Keywords: Curcuma Mask, Treatment, Acne Prone Skin
FAKTOR-FAKTOR YANG MEMPENGARUHI MINAT MAHASISWA MEMILIH PRODI PKK JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Rahmawati, Dewi; Ernawati, Ernawati; Nelmira, Weni
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 aimed to describe the interest of students, the intrinsic factor(aptitude and motivation), extrinsic factors (the role of parents and peers),determine the influence of factors of intrinsic and extrinsic factors in choosing theStudy Program of Family Welfare (Prodi PKK) Department of IKK FPP UNP.The research type is quantitative descriptive research. The population of thisresearch is students of PKK Study Program of FPP UNP Class of 2012-2016registered in semester of January-June 2017 as many as 211 people. Samplingtechnique using Stratified Random Sampling technique with a sample of 68people. Data collection with questionnaires using Likert scale and analyzed byregression. The results showed the interest of students in the high category(79.65%), the intrinsic factor (aptitude and motivation) high category (80.56%)where talent is very high category (85.18%) and motivation high category(74.22%). Extrinsic factors (the role of parents and peers) very high category(81.32%), where the indicator role of parents is very high category (88.26%) andpeer high category (74.38). Based on the F test the intrinsic factors (talent andmotivation) and extrinsic factors (the role of parents and peers) give effect of33.1%. Persisally (t test) intrinsic factor (talent and motivation) influenced studentinterest 27,7% with 25% talent and motivation 9.4%. Extrinsic factors (the role ofparents and peers) affect student interest 19.5% with details of the role of parents13.9% and peers 11.8%. So the biggest factor influencing the student's interest inchoosing the PKK Study Program of IKK FPP UNP is the intrinsic factor of talentand motivation.Keywords: Talent, motivation, parent's role, peers, Interests
PENERAPAN SAPTA PESONA DI OBJEK WISATA BENTENG FORT DE KOCK BUKITTINGGI Rafi, Zeranita; 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 aimed to describe the adoption of Sapta Pesona Attraction in Fort Fort De Kock Bukittinggi which includes seven indicators Sapta Pesona namely: safe, orderly, clean, cool, beautiful, friendly, and memories. This type of research is quantitative descriptive. This study population is the average monthly number is 8231 people. The number of samples in this study are numbered 99 people were taken by using the formula Riduwan. The sampling technique in this research is non probability sampling (purposive sampling). Data collection techniques using a questionnaire based on the Likert scale that has been tested for validity and reliability. The results showed that the overall application of stepping in attraction Fort Fort de Kock Bukittinggi classified in the category quite well with the average value score of 176.99 in the range of 160 - <200 with the interpretation of the percentage of 46.47%, while under each each indicator are: for safe, orderly, clean, friendly and reasonably good memories of the category and to cool and beautiful in both categories.Key Word: Application, Sapta Pesona, Tourist
PENGARUH PENGGUNAAN MORDAN ASAM JAWA (Tamarindus Indica Linn) DAN ASAM KANDIS (Garcinia Parvifolia Miq) TERHADAP HASIL PENCELUPAN BAHAN SUTERA DENGAN MENGGUNAKAN EKSTRAK DAUN ANDONG (Cordyline Fruticosa L. A. Cheval) Almagita, Rachmy Bunga; Novrita, Sri Zulfia; Nelmira, Weni
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 study aimed to describe the name of a color (hue), dark-light color (value), the flatness of color, and differences in light and dark and the flatness of the color of the effect of the mordant tamarind and sour kandis the results of dyeing silk using leaf extract Andong (Cordyline fruticosa LA Cheval). This research is an experimental research. This type of data is a primary data sourced from the 13 panelists. The object is dipped silk fabric with leaf extract carriage with tamarind and sour kandis. Where the data analysis was performed using ANOVA and percentage. From the results of dyeing without mordant produce color Gray (64% white) with a value of less light and color average flat. While the dyeing with mordant tamarind produce color Warm Brown with a value reasonably bright and color average flat and dyeing with mordant sour kandis produce color Off-White Snow with the value of light and color average flat. The results of hypothesis testing data obtained for light and dark colors (value) is Fcount> Ftable = 4.212> 3.26 means that there are significant differences. As for the flatness of color data obtained is Fcount> Ftable = 1.874 ≤ 3.26 means that there are no significant differences. Keywords: Effect Mordant, Leaf Extract Andong
Analisis Sikap Kerja Mahasiswa Tata Boga FT UNP dalam Pelaksanaan Praktek Lapangan Industri (PLI) di Berbagai Hotel Kota Padang Mairoza, Dini; Silfeni, Silfeni; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aim of this research is to describe the attitude of the PKK’s Tata Boga FT UNP students in PLI from the discipline and the careness. This research is the qualitative descriptive research with ex post facto approach. This research is done in some hotels in Padang such as Basko Premier Hotel, Pangeran Beach Hotel, HayamWuruk Hotel and Rocky Plaza Hotel. The data collection through interview with 10 informants who are the kitchen and pastry supervisor. The data validation is done by triangulation method. The result shows that (1) the students of Tata Boga UNP generally have the good attitude during PLI in some hotels in Padang, (2) the students have the good discipline to their jobs and the role of the industry, only some of them who break the rule, such as their absence during PLI, (3) the students have the good careness to their jobs, their environment, and only some of them still don’t aware of the safety.     Keywords :Discipline, Caraness
PENGARUH PENGGUNAAN EMBACANG TERHADAP KUALITAS DODOL Sari, Mimi Komala; Yusuf, Liswarty; 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

This research was aimed to analyze the effect of using 650 grams, 750 grams, 850 grams and 1000 grams of embacang toward the dodol quality generated in term of the brown color, embacang smell, distinctive flavor embacang, sweetness, chewy and smooth texture of dodol that is generated. This research was an experiment using a completely randomized design, it used embacang with different numbers of 650 grams, 750 grams, 850 grams and 1000 grams with 3 times repetition or experiment that was conducted in culinary workshops of KK FT UNP in November 2014. Panels is a student majoring in Home Economic Department wich consist of 30 people. The independent variable was the use of 650 grams, 750 grams, 850 grams and 1000 grams embacang. The dependent variable is the quality of dodol’s color (Y1), embacang smell (Y2), distinctive flavor embacang (Y3) sweetness (Y4), chewy (Y5) and smooth texture (Y6). The instrument used was a questionnaire that organoleptic through level test using a scale of 1-5 and to test hypotheses using statistical ANAVA with the manual method. If there is significant effect then it will be followed by Duncan test. The test results of organoleptic showed that there was significant effect of using embacang toward the quality smell of dodol, its smell, distinctive flavor embacang and chewy texture. That is generally found in the treatment X4 (1000 grams). So, it stated that there was a difference between the sample X0, X1, X2, X3, X4, but had no effect on the quality of color, sweet taste and smooth texture of dodol, so otherwise there was no significant difference between samples X0, X1, X2, X3, X4.Keywords: embacang, dodol, quality
DAYA TARIK TAMAN WISATA AROMA PECCO KAYU ARO KABUPATEN KERINCI Natalia, Dewi; 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 Research aims to understand Attraction of Aroma Pecco tourism Kayu Aro. The kind of research is descriptive research with qualitative data. data collection techniques was carried out by using observation and interviews. In this research involving informants as many as 2 people management of Aroma Pecco tourism KayuAro using purposive sampling technique and 3 people of community and 4 people of Visitor using snowball sampling technique.Analysisdata by means of the reduction of the data , presentation of data and retrieval of conclusion. Result in this research indicates Aroma Pecco Tourism Attraction KayuArothe aspect of 1) tourist attraction has specific characteristic which obtained from natural source namely in the form of small lake which is located in the middle of the broad garden tea with in surrounded the trees, so the visitor can feel the air that was cool and fresh as well as to be supported by the strategic place because the area tourist Aroma Pecco destination located on roadside main traffic between town and district. An entertainment that held once a year , from 2) accessibilities of the distance traveled which is not too far from the center of the city that is 45 km and time 1.5 hour with the appropriate fee and the traffic being facile when normal days but there is congestion at the time of the holiday , 3) amenities the availability of the lack of facilities and infrastructure that could support tourism activities and 4) ancillary service the unavailability of store merchandise and lack of a recreational facility.Keyword: Tourism Attraction, Tourism Object

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