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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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PENGARUH PEMAKAIAN EKSTRAK PEWRNA KULIT MANGGIS TERHADAP KUALITAS KUE MANGKOK Fajriah, Irda Nelly; Yusuf, Liswarti; Kasmita, Kasmita
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 purpose of this reseach is to analyze the influence of using extract mangosteen skin 5, 10, 15 cc to the quality of  shape, colour, texture, smell and taste from the cupcake and to find out the difference of influence from the use of skin extract 5, 10, 15 cc to the quality of  cupcake.This research is pure experiment research, the source of data in this research are 20 panelist who gave the answerrs from organoleptik test format. Data analysis has been done with data descriptive way. Then the collected research data will be analyzed using variant analysis (ANAVA) and continued with interpretation about the result of research data.Based on data analysis, it is proved that there is a significant influence in the quality of cupcake shape with  Fcount (49.537)  > Ftabel (2,72) that means there is the difference of significant influence. Quality color gained by Fcount (62.142)  < Ftabel (2,72) that means no significant influence towards the quality of color. Elastic Quality gained by Fcount (135.014) > Ftabel (2,72) which means there are significant influence towards the elastic texture qualiti of cupcake Keywords: kue mangkok, leather, ekstrak kulit manggis.
KESESUAIAN POLA DASAR LUCIA MORS DE CASTRO PADA BENTUK TUBUH WANITA IDEAL Agusti, Riri; Zahri, Wildati; Nelmira, Weni
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 basic pattern Lucia Mors De Castro came from Germany, which iscontained in Basic Pattern Making book. The basic pattern Lucia Mors De Castrohas never been used or investigated by the lacturer and students of KesejahteraanKeluarga FT UNP on the pattern of Indonesian women's clothing, especially for theideal female body shape. The purpose of this study is to describe a weakness, howto repair a weakness, and the suitability of basic pattern, sleves, and skirts of LuciaMors De Castro on the Indonesian ideal female body shape. The method of researchis applied research. The object of research is the basic pattern Lucia Mors De Castrowere tested on students Kesejateraan Keluarga ideal stature height of 165 cm,weight 55.25 cm, at the age of 22 years. Instrument of the research is the assessmentformat. Assessment carried out by 5 panelists are lecturers dressmaking fittingmanner. The analysis data technique used is descriptive statistics. The resultsshowed that the basic pattern Lucia Mors De Castro for the ideal body shape, hasseveral disadvantages including: 1) bust circumference looks loose, 2) waistcircumference looks loose, 3) bust depth appears to rise, 4) back height appears torise, 5) back width seems less appropriate, 6) armhole diameter look lessappropriate, 7) concave arm circumference seem cramped, 8) darts at the front ofthe skirt does not appropriate location, 9) darts rear skirt looks not appropriatelocation. Of research Lucia Mors De Castro can be adjusted to the ideal femalebody shape Indonesia, namely by doing some repairs on how to make a pattern.This can be seen from the results of the analysis of data on fitting to II, mode was 4,median was 4, and the percentage was 99,7.Kata kunci: Kesesuain pola dasar Lucia Mors De Castro, Wanita Indonesiabertubuh ideal.
STRATEGI PENGEMBANGAN DAYA TARIK WISATA DI AGROWISATA BALAI BENIH INDUK LUBUK MINTURUN PADANG Utami, Nilma Lova; 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 was motivated by the lack of tourist attraction in Agrowisata Balai Benih Induk (BBI) of Lubuk Minturun Padang, such as, there is no entertainment and recreation services at agro rides BBI, the least of the event activities in agrotourism meeting room BBI and the lack of souvenirs offered by agro tourism BBI Lubuk Minturun Padang. This research aims to determine the strategy of developing tourist attraction that has indicators in the form of tourist attractions, amenities and anchillary services are viewed from internal factors in the form of strengths and weaknesses and external factors in the form of opportunities and threats. This research is a descriptive research with qualitative data. Data collection technique is done by interview and observation that involves informant by using purposive sampling and snowball sampling technique. Development strategy of tourist attraction that can be done is in the form of: 1) Optimizing the function of land by developing tourism activities such as providing rides games and mini garden. 2) Develop MICE event in meeting and gazebo sessions such as holding workshops and agricultural exhibition. 3) Provide souvenirs by utilizing culture and network techniques.Keyword: strategy, development, tourism, agrotourism
ANALISIS PRODUK WISATA DI PANTAI PADANG Rahmadani, Putri; Yuliana, Yuliana; Kasmita, Kasmita
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

This study aimed to analyze the tourism products in Padang beach which is seen from the four elements of the tourist attraction, food and beverage services, souvenir services, amusement and recreational services. This type of research is descriptive qualitative. Data collection techniques by using the method of observation, interviews, and documentation. These results indicate that the tourism products in Padang not managed properly, results showed that the analysis of tourism products in Padang beach can be described from the indicators, are: 1) tourist attraction, in terms of beauty is good enough but not all neatly arranged only partially and the persistence of the garbage that littered the roadside, uniqueness in the beach of Padang are monuments IORA and maelo pukek that can be called with catching the fish and any culture values embodied in Padang beach but very minimal only theater in the cultural park 2) eating and drinking services, in terms of the price of lack of standardization of food prices, any menu variations, the cleanliness of the food is not very clean because of its location in a side street 3) services souvenirs unfound of locations that sell souvenirs coast of Padang. 4) amusement and recreational services, games duck water and dragon boat, but the water is dirty and there is rubbish strewn and entertainment arts festival held in the department of tourism and for children's games used to be in Muaro restless but now extinct, and there are games vw cycle but he rental price does not correspond with the facility, and other types of recreational sports but that is not well-organized.Keywords: Travel Products, Padang Beach
PENGELOLAAN FASILITAS RUMAH MAKAN DI PANTAI TIRAM KABUPATEN PADANG PARIAMAN Sari, Marnita; 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 describe the Management (planning, organizing, directing and supervision) Dining Facilities at Oyster Beach Padang Pariaman Regency which includes: dining and drinking facilities and supporting facilities. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview and observation. In this study using purposive sampling involving informants are: two managers and five employees of the restaurant. Data were analyzed through data reduction, data presentation and conclusion. The results of this study show that: 1) Each gazebo is occupied by a maximum of 8 people. 2) There is no plan to make air circulation and artificial lighting in the gazebo. 3) There is no plan to create menu list at restaurant. 4) The way managers organize restaurant facilities is by assigning workers to do work at the restaurant. 5) The way managers direct workers is by holding meetings on a regular basis by involving all workers and giving direction to workers in doing the work. 6) The way managers supervise workers is by supervising and monitoring workers directly in completing their work.Keywords: Management, Restaurant Facilities, Oyster Beach
Tinjauan Minat Beli Siswa Jurusan Tata Kecantikan Rambut SMK N 7 Padang Terhadap Produk Kosmetik Pemutih Wajah Sa'diah, Halimatun; Rostamailis, Rostamailis; 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 so many things that make consumers interested to buy a cosmetic product, one of them is to buy a facial whitening cosmetics. Based on the purpose of this study was to determine buying interest of the facial whitening cosmetics by the students in Hairstyling Department of SMK Negeri 7.This type of research is quantitative descriptive. The population in this study was students in grade XII, which consists of two classes, namely class XII Beauty 1 and XII Beauty 2 Hairstyling Department of SMK Negeri 7 Padang which amounts to 36 students and all of the population used as a sample (total sampling). A data collection technique is to use a questionnaire, which has been tested for validity and reliability. Data were analyzed using the Achievement Level Percentage of Respondents (TPR).The results showed that the percentage of respondents’ level of achievement on the indicator products (78%) with the Medium category, the percentage of respondents’ level of achievement on the indicator price (80%) with the High category. While the percentage of respondents’ achievement on the indicator promotion (80%) with High category. For the percentage of respondents’ to the achievement of students' interest in buying facial whitening cosmetics (79%) with the Medium category. It is suggested to students and other consumers into buying facial whitening cosmetics are not only based on price and promotions, but rather the product itself.Keywords : Interest But, Product, Price, Promotion
FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI BATIK PADA INDUSTRI BATIK JAMBI DI KOTA JAMBI Yuafni, Yuafni; Rahmiati, Rahmiati; Adriani, Adriani
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

People interest to wear batik Jambi, but will make problems if batik Jambi production can supply market demand. It is affected by capital, human resources, tools and material. so, this research aimed to describe the number of capital, human resources, tools and materials that affect batik Jambi production. The kind of this research is product moment correlation with the population is all batik Jambi producer who are listed in Industry and Trading Department which are 50 industries. The samples are 50 industries taken by total sample, means that all population are samples. Data collecting did using questionnaire. The questionnaire tested by validation and reliability test, with the result of cornbach’s alpha are in high classification to highest. Data get and analyzed using computerized statisticSPSS program 12.0 version on α = 0,05. The result of that is 1) the affect of capital to batik production is 39,8%, 2) the affect of human resources to batik production is 25,6%, 3) the affect of tools and material to batik production is 50,7% and 4) the affect of all capital, human resources, tools and material to batik production is 69,1%.
STUDI TENTANG BUSANA PENGANTIN TRADISIONAL KURAI BUKITTINGGI Yunus, Rona Rahayu; Efi, Agusti; Yuliarma, Yuliarma
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

This research is motivated by socio-cultural developments that occurred among the society and modernization in fashion design which includes models, materials, colors, and embellishments. These cause the changes intraditional fashion that should be conserved by the society who use it, one whichoccurred insociety at Kurai, Bukittinggi. The purpose of this research is to describe the design of traditional wedding dress of Kurai Bukittinggi in terms of models, materials, colors, embellishments and also describe the meaning of the philosophy contained in that traditional wedding dress of Kurai Bukittinggi. The method used in this research is descriptive qualitative method. This research was held in Kurai, Bukittinggi. Data which are collected in this research were taken from the observations, interviews, and documentations. This research also used the techniques of data analysis namely data reduction, data presentation and taking conclusion. To obtain valid data by doing an extension ofobservation, perseverance of observation, triangulation and auditing. The results of the research of traditional wedding dress in Kurai, Bukittinggi consists of the bridal clothes for the bride and bridegroom. The clothes of bridegroom consists of a suit, sarawa lambuak, sisampiang, cawek (waist belt), saluak, tie, karih (dagger), tungkek (stick), kampierokok, and tarompasapik (footwear). The clothes of the bride consists of a dress called bajukuruangbatabua, kodekbalapak, salendangbalapak, tokoksanggua, jewellery, tarompasaruang (footwear), and uncang (purse). The philosophy's meaning from traditional wedding dress generally contain the culture messages and the basic values of Islam teaching as stated in a proverb in Minang“Adaik Basandi Syarak, Syarak Basandi Kitabullah” and one of the wedding dress which is has a philosophy meaning is only the traditional wedding dress in Minang. Meanwhile the suit, shirt, and tie have no philosophy meaning because there is not  in Minang culture traditionally, however Western culture adopted into Minangkabau culture and used as a part of the wedding dress of Kurai, Bukittinggi.   Kata Kunci: Busana pengantin tradisional, desain, makna filosofi, Kurai Bukittingi
ANALISIS KUALITAS KERUPUK KULIT UDANG Dinda, Viola Karina; 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 aims to analyze the influence of the quality of the use of shrimp skin as much as 55%, 70%, 85% and 100% of the quality cracker in terms of quality of form, color, aroma, texture, and taste. This type of research purely experiments (true experimental) using the method of complete random design of one factor, namely the use of shrimp skin three times iteration. The type of the data being used is the primary and secondary data sourced from 30 panelists who gave the answer of question form (format organoleptic). The data already acquired later in the tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with test Duncan. Results of the research showed there were significant effects on quality of skin shrimp crackers on the quality of the color beige brownish and savory. While the quality of the form (uniform and neat), scent and texture of crunchy had no effect on quality of skin cracker shrimp. Best is present on the percentage of use of shrimp skin as much as 100%.Keywords: Shrimp Skin, Crackers, Quality
PENGARUH PENGGUNAAN JENIS IKAN YANG BERBEDA TERHADAP KUALITAS PEMPEK Nofitasari, Neli; Baidar, Baidar; Syarif, Wirnelis
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 research was designed for analyzing the effect of using different types of fish on the quality of Pempek in terms of froms, colors, flavors, textures, and taste. This research was classified into true experimental study which applied complete random sampling method. This research was conducted in three repetitions by involving 5 experts. The instrument of the research was a questionnaire of Likert scale. The data gathered through questionnaire were analyzed by using organoleptic test. To test the hypothesis, ANAVA was used, and if there was a difference occurred among the samples, Duncan test was needed. The result of the research revealed that the use of different fish affected the quality of Pempek in term of colors; golden yellow and white grayish, and in terms of texture which was chewy. Meanwhile the use of different types of fish did not influence the quality of pempek in terms of forms; cleanly, cylindrical, in the length of ± 10 cm and diameter of 3 cm, in terms of flavors; garlic, fish, not fishy, in terms of texture which was soft, and in the terms of taste which was tasteful and fishy.Keyword: Fish, Pempek, and Quality.

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