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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 KAITAN DI KOTA PARIAMAN Afria, Reni; Adriani, Adriani; Nelmira, Weni
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

The aim of this research is to describe the tools and materials, the making techniques and the types of products which is produced by the crochet industry in the Pariaman city. The method used is a qualitative method. The type of data in the form of primary data and secondary data. Informants are the leaders and craftsmen each industry. The technique of collecting data through observation, interviews and documentation. Data analysis techniques are data reduction, data presentation, and conclusions. Extension of the validity of the data with observations, increased observation and triangulation. Result: Equipment and Materials used consist of a crochet hook with numbers 8, 9, 1/0 and 2/0, sewing machines, stitch machine and cotton yarn, white and cream, with a yarn numbering numbers 6 and 9. Process roll thread there are two ways, namely utilizing limbs and used yarn mill player. The usage of crochet hook number 1/0 and 2/0 is for the yarn number 9. Crochet hook number 8 and number 9 for number 6. Yarn making technique used the initial stitch, chain stitch, tightly stitch,  closely half stitch, single crochet, double crochet, and picot stitch. Type of connection used a regular crochet, irish crochet, american crochet, the crochet stitch. It produced tablecloths, cover gallon, souvenirs and products related to fashion. Kata kunci: Studi, Industri, Kaitan    
PERSEPSI SISWA TENTANG KUALITAS MESIN JAHIT UNTUK PRAKTIKUM DI BENGKEL BUSANA BUTIK JURUSAN TATA BUSANA SMK N 8 PADANG Rusda, Rusda; Ernawati, Nazar; Weni, Nelmira
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

The aim this study is to describe of students’ perceptions about the quality of the sewing machines in terms of their damage and maintenance for worskshop in fashion boutiques laboratorium of SMKN 8 Padang. The typr of this research is quantitative descriptive, with 25% population from each local of dressmaking class at SMKN 8 Padang. Amount of sample total are 30 students. Taking sample used random sampling technique, mixed sample. The data processing was done by specifying and categorizing the percentage of observed items. The results of this study indicated that students’ prceptions about the quality of sewing machines reviewed from their damage is in the low category (59%) and the maintenance is in th good enough category (77,16%). For that reason, need to inprove the quality of sewing machines and their maintenance in order quality of them can support pactice learning at the clothing boutique of dressmaking programs at SMKN 8 Padang.
HAMBATAN – HAMBATAN BELAJAR SISWA KELAS X PADA KOMPETENSI MEMBUAT POLA ( PATTERN MAKING ) TEKNIK KONTRUKSI JURUSAN TATA BUSANA DI SMK NEGERI 8 PADANG Devita, Nova; 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

This research begin from the phenomena in SMK 8 Padang that some students are not good in making pattern. It is shown by the obstacles in making the measurement, making the basic pattern and breaking pattern. The aim of  this research is to see how are the obstacles that faced by the students in making the measurement, making the basic pattern and breaking the pattern in pattern making competences by using construction technique in SMK 8 Padang. The kind of this research is quantitative descriptive that describe, explain and interpret as the reality. The population is 22 students, which are all students in X grade fashion department. Data collection is using questionnaire with 27 items. Data analysis using percentage technique and respondents total achievement. The result shows that the students obstacles in pattern making competence in SMP 8 Padang is still high. 45% students experienced obstacle in making measurement with middle category, 36% students experienced obstacle in making basic pattern in low category and 41% students experienced obstacle in breaking pattern in low category. It means that the students experienced obstacle in pattern making competence by using construction technique in SMK 8 Padang.   Kata kunci: Hambatan Belajar Siswa
Persepsi Guru Pamong Tentang Kemampuan Mahasiswa S1 Tata Boga dalam Kegiatan Program Pengalaman Lapangan Kependidikan di SMK Pariwisata Sumbar Dewi, Ayu Prastika; Elida, Elida; Gusnita, Wiwik
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

The purpose of research is to describle the teacher tutor perception about the personal and social abilities S1 culinary student in program work field education experience in vocational school in West Sumatera Tourism. The method of this research is using ex post facto with the total population are 43 people. The research implemented in 9 vocational school in West Sumatera for a month. The results of this research found that generally the perception of teacher tutor about the ability S1 culinary student in category as sufficiently with percentage 62,79%. Further, indicator the ability of personality in category sufficiently with percentage 60,46%. Then, to Indicator social ability in category sufficiently with percentage 55,81%.Keyword : Perception Teacher Tutor, Ability College Student PPLK
PENGELOLAAN OBJEK WISATA PANTAI MUARO BINGUANG KABUPATEN PASAMAN BARAT Purwita, Peni; Silfeni, Silfeni; Kasmita, Kasmita
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 aim to know how to management of tourism Muaro Binguang Beachwhich consist of 4 indicator: ( a) planning, ( b) organizing, ( c) actuating, and ( d) controlling.This research is descriptive of qualitative. Question of this research is how management oftourism Muaro Binguang Beach. Data collection technique is done by using the methode ofinterviews, observation, and the documentation that involves the manager of the object of tourismas well as the community surounding tourist object and tourists. A qualitative data analisystechnique that includes three activity lines are data reduction, data presentation, and conclusion.Based on the result of research found some matters relating to the management of tourism MuaroBinguang Beach : 1. planning, 2. organizing, 3. actuating, and 4. Controlling in Muaro BinguangBeach. Planning related to the goal to be achieved in the long term as an integreted marinetourism area the provides comfort and security during the tour. For the sort term as a tourismthat increase viewed from four aspects are Amanites, Accesibilities, Ancillary, and Attaraction.Key word : Management, Tourism, Beach
PERBEDAAN MORDAN ASAM JAWA (Tamarindus Indica Linn) DAN JERUK PURUT (Citrus Histrix) TERHADAP HASIL PENCELUPAN EKSTRAK BUAH SENDUDUK ( Melastoma Candidium D. Don) PADA BAHAN SUTRA Andriani, Rika; Adriani, Adriani; Novrita, Sri Zulfia
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

The background of this research as an effort of finding new colors in the use ofnatural dyes for the textile industry. This study aims to reveal the color (hue ) ,dark-light color ( value) , the flatness of color and light and dark color differenceand color flatness of the difference mordant Tamarind and Kaffir Lime. Thisstudy was an experimental study. This type of data is a primary data sourced fromthe 15 panelists. The object is a silk cloth dipped with fruit extracts Sendudukwith mordant Tamarind and Kaffir Lime. Where the data analysis done by teknikanalysis of varianceone (one-way ANOVA). From the results of dyeing withoutmordant produce color Dark Purple # 5C4150, light dark color (value) is in thecategory of less bright and less flatness of color on the category average. Whilethe dyeing with mordant Tamarind generate color Red Violet # 7F4861 Popstardark light color (value) is in the category is quite bright and flatness of prettycolors on the category average. And dyeing with mordant Kaffir Lime generatecolor Red Violet # 904F6C Popstar dark light color (value) are in the category ofvery bright and flatness of color on the category average. The results ofhypothesis testing data obtained from the results showed differences in light anddark color ( value) ) with F count > F table = 38 176 > 3:22 Then Ho is rejected ,meaning that there are significant differences . As for the color flatness flatnessresults showed differences in color . The data obtained is F count > Ftable =10,280 > 3:22 Then Ho is rejected , meaning that there are significant differencesKata Kunci : Perbedaan Mordan, Ekstrak Buah Senduduk
PENGARUH SUBSTITUSI TEPUNG LABU KUNING TERHADAP KUALITAS MI BASAH OVIYANTI, LINA; Faridah, Anni; Kasmita, Kasmita
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 use ofpumpkinflourasafoodingredientinfooddiversification, as onealternative towheat.This study aimedtoanalyzethe effect of differentcomposition ofpumpkinflouras much as0%, 40%, 50% and60% of the quality oftexture, color, aromaandtaste ofwet noodles. This research is anexperimentusinga completely randomized designwiththreereplications,the number ofpanelists30 people. The results showedthat thesubstitution of40% showsthe results ofthe best views oftexture, color, aromaandflavor. Keywords: Pumpkin, Wet Noodle, Quality, Substitution
MAKANAN ADAT PADA ACARA MANANTI MARAPULAI DI KELURAHAN CAMPAGO GUGUAK BULEK KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI Jannah, Annisa Miftahul; 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 of this study was to describe the implementation of a series ofevents mananti marapulai, identify the types of tradisional food, describe theequipment used for served and present food customs, expresses the meaning ofthe food served at the event mananti marapulai. In the study used a qualitativestudy with a descriptive approach, the object of study is the food served at theevent mananti marapulai in Kelurahan Campago Guguak Bulek. The techniqueof collected data through observasion, interviews and documentation. Dataanalysis techniques: data reduction, data presentation and conclusion orverification.The results showed that mananti marapulai consists of two stege,thepreparation befor the event and the circuit implementation. Tradisional foodsserved at eight types. Equipment used for served and present is pinggan, piriangmakan, piriang samba, cambuang basuah, galeh and talam. Tradisional food theevent mananti marapulai has the meaning of the family life and life at both sidesof the family
ANALISIS POTENSI OBJEK WISATA DI KOTA JAMBI ICA PUTRI MINANG SARI, UTARI ARDILLA; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 this research is to describe the cultural potential in the city of Jambi. This research consists of one indicator of potential tourist attraction that is: cultural potential. The type of this research is descriptive research with qualitative data. Informants in this study are: Head of Tourism of Jambi, Head of Program Development Tourism of Jambi, business cultural attractions in the city of Jambi, visitors to the cultural attractions in the city of Jambi and communities around the cultural attractions in the city of Jambi. The research found few potential of culture in Jambi, namely, archaeological sites or prehistoric form of: 1) Rumah Batu Olak Kemang, 2) Makam Habib Idrus Bin Hasan A-jufri (Pangeran Wiro Kusumo) and Makam Keramat Tambak Husein bin Ahmad Baragbah Jambi Kota Seberang, 3) Museum Perjuangan Rakyat Jambi, 4) Museum Siginjei, 5) Museum Gentala Arasy, 6) Al-Falah Mosque (Mosque of the Thousand Pillar). Traditional customs: 1) Adat pernikahan, 2) Rumah tradisional, 3) Makanan Khas Jambi (Tempoyak, Malbi, Gulai tepek, Padamaran, Nasi Keryak), Arts and Crafts: 1) Jambi Batik, 2) Woven and Wood Carving, 3 ) Kompangan (Hadra), 4) Tari Sekapur Sirih, 5) Tari Kompangan Bedana, 6) Tari Zapin Tekuluk, 7) Harmony Festival, 8) Haul.Keywords: Cultural Potential, Tourist Attraction.
Perbandingan Tingkat Kompetensi Karyawan Salon Kecantikan Lulusan SMK Tata Kecantikan dengan Lulusan SM/SMK Non Kecantikan di Kota Padang Wira Meswari, Sisi Yulia; Rahmiati, Rahmiati; Rosalina, Linda
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 study base on a different competence between attitude and psychomotor off the employee off beauty salon graduates from vocational and non beauty education. This study aimed to analyze to the compane the competence and psychomotor off the employee. This is a descriptive quantitative and comparative research. The population are three beauty salons with 39 total employes samples, with total sampling techniques. Data is analysed by a percentage formula, proving competency gap using a subset of the statistics test with t-test independent with the type of Pooled Variance. Results of the study in vocational employees are 67.88%with affective and 71.80% with psychomotor. For the non vocational, affective 72.09%, and 62.17%psychomotor. The t test analisis on behavioral competences result in bigger table’s t than counted t (1,137 <2,021), wich means no difference with significancy at 5%(0,05). Different result is showed in psychomotor competence, table’ t is smaller than counted t (2,540> 2,021), wich means there is a difference between the vocational graduated and non vocational graduated employee with significancy at 5%(0,05).Keywords: Comparison of competence, affective, psychomotor, beauty salon

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