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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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HYGIENE DAN SANITASI KANTIN SELINGKUNGAN UNIVERSITAS NEGERI PADANG ALEN, ANGGI TANIA; Yusuf, Liswati; Yulastri, Asmar
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

This research was motivated by a problem in the cafeteria in the State University of Padang who have not noticed aspects of hygiene and sanitation. The purpose of this study was to determine how the application of hygiene and environmental sanitation in the cafeteria seen Padang State University of indicator buildings, sanitary facilities, and personal hygiene. This research is descriptive quantitative. The sampling technique was purposive sampling conducted as many as 38 employees from 8 cafeteria. The instrument used in this study a questionnaire (questionnaire) Likert scale. Data analysis technique is the technique used to determine the level of attainment percentage of respondents from each of the indicators studied. Based on the results obtained from the data that the hygiene and sanitation of existing canteen building in the State University of Padang is in the category of less well with the percentage achieved by 56 %, the indicator sanitation facilities are in the unfavorable category with a score of 55 %, and also be an indicator of personal hygiene the unfavorable category with the percentage achieved by 68 % of respondents. Keywords : hygiene, sanitation, canteens, personal hygiene
BRAND IMAGE RESTORAN CEPAT SAJI BAGI KALANGAN REMAJA DI KOTA PADANG Putra, Teguh Hadi; Silfeni, Silfeni; Kasmita, Kasmita
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 research is motivated young people in the city of Padang whogenerally prefer food in fast food restaurants that have differences in thepopularity of several types of fast food restaurants. Teens tend to prefer fast foodrestaurants although had to queue to order food and expensive prices. This studywas to describe the brand image of fast food restaurants for teenagers in the cityof Padang. This research is descriptive quantitative. The population in this studywere young in Padang amounted to 37 591. The sample in this study amounted to99 respondents. The sampling technique acquired through non-probabilitysampling method with purposive sampling. Deploy data collection techniquesbased on Likert Scale questionnaire. Data analysis covers: validity and reliability.Overall brand image of fast food restaurants in the average score of 140.71 in therange of 125 - <148 with image indicators is well. Be based category average of59.54 manufacturers currently on the score 53 - <63 in both categories, theindicator average consumer image 47.84 in the range be at the score> 50 withvery good category, the indicator image of the product at an average of 33.34 wasthe score 31 - <37 with both categories.Keywords: Brand Image, restaurant, Teens
KESULITAN BELAJAR SISWA PADA KOMPETENSI MEMBUAT KEBAYA MODERN DAN KEMBEN DI SMK NEGERI 8 PADANG Riani, Aqsya; Yasnidawati, Yasnidawati; Nelmira, Weni
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 problems in this research is the students seem less able to analyze fashion design, pattern making, students are less precise in cutting, and not good enough in sewing, disadvantaged students in completing the outfit with hand sewing. It is necessary for research on student learning difficulties in making women's fashion competence Making of Modern Kebaya and Kemben. The purpose of this study was to describe the learning difficulties by students in the making of modern kebaya and kemben that includes design analysis, making patterns, cutting material, sewing techniques, and completed the outfit with hand sewing. The type of this research is quantitative descriptive. The population is all students of class XII Department of Fashion Design at SMK N 8 Padang which are 24 persons. Instrument used in this study is questionnaire in the form of Likert scale. Result showed that students learning difficulties there are 33% students have the middle category difficulties in analyzing the design, 46% students have the middle category difficulties in making pattern, 33% students have the middle in sewing, 33% students have the the middle difficulties in complete the outfit with hand sewing. Overall, students' learning difficulties in the competence Making of Modern Kebaya and Kemben as much as 42% with the middle category. Hoped the student can increase their learning system in making kebaya modern dan kemben so they can the get the good achiement.   Kata Kunci: kesulitan belajar siswa, kebaya modern dan kemben
PENGARUH PENAMBAHAN EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS ES KRIM Fitri, Ilsa; 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 brown seaweed in food processingdoes not yet exist. Brown seaweed contains a high enough nutrient that is usefulfor thickening and stabilizer. This study aims to analyze the effect of the additionof chocolate seaweed extract as much as 5%; 10% and 15% of the quality of icecream in terms of color, smell, texture and flavor. The type of this study was pureexperiments using a complete randomized design method of one factor, namelythe addition of brown seaweed extract (0%, 5%, 10% and 15%) for threerepetitions. Types of data used are primary data sourced from 30 semi-trainedpanelists who provide answers to the questionnaire (organoleptic test format). Thedata that has been obtained is tabulated and analyzed by variant (ANAVA). Ifdifferent then proceed with Duncan's advanced test. The result of the researchshows that there is significant influence between 0%; 5%; 10% and 15% to thequality of chocolate seaweed ice. It can be concluded that the best percentage isfound in the addition of brown seaweed extract as much as 15% to the quality ofcolor, smell, texture and flavor.Keywords: Seaweed Extract Chocolate, Ice Cream, Quality.
HUBUNGAN PROMOSI DENGAN KEPUTUSAN PEMBELIAN KAMAR TAMU DI HOTEL BUMIMINANG PADANG Tiffany, Intan; Yuliana, Yuliana; Kasmita, Kasmita
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 examine the relationship between promotion with purchasing decisions guestrooms at Hotel Bumiminang Padang. The population in this study is the guests who have stayed with the monthly average is 998 people. The number of samples in this study amounted to 91 people. The data collection techniques with indirect communication through a questionnaire ( questionnaire ) by using a Likert scale that has been tested for validity and reliability. The results showed that: (1) Promotions that are in good enough category with an average score of 50.29, (2) Purchase Decision Guestrooms in the category quite well with an average score of 52.37, (3) Results of Person Product Moment Correlation test showed that there is a relationship positive (strong) and significant correlation between promotion with purchasing decisions are assessed by guests who have stayed in Bumiminang Padang, with a correlation coefficient (r) of 0.509 (sig 0.000) with a strong category because it is in the range > 0.5-0.75.
LIFE SKILLS BERWIRAUSAHA MAHASISWA TATA BUSANA JURUSAN ILMU KESEJAHTERAAN KELUARGA FPP UNP Amelia, Desry; Nazar, 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

Life skills is a skill that is needed to work in addition to academic skills. oriented life skills to equip students in improving their standard of living as well looking at their capabilities so as to overcome the problems faced and take advantage of opportunities and clever mingle in society. But still many students who do not have skills entrepreneurship. The synergy of life skills in entrepreneurship is needed in term of personal skills, social skills, academic skills, and vocational skills. Research of design is quatitative descriptive aims to describe the life skills of entrepreneurship fashion students.Keywords : Life skills, Entrepreneurship
ANALISIS POTENSI ATRAKSI AGROWISATA DI KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Apri Suprianto; Silfeni Silfeni; 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

The purpose of the research is to know the potential of agro-tourism in Lembah Gumanti, Solok rejency. The type of this research is qualitative research in using observation method, interview and dokumnetasi. Determination of informant using Snow-ball Sampling the are: head of tourism pfficial, 2 persons from agriculture official, 5 farmers and local community in Lembah Kecamatan Lembah Gumanti, solok regency. This research concluded: 1) strength is the temperature are clean, the sufficient clean water, fertile soil, State of the State of nature, the area is thick with customs. The process of planting and harvesting vegetables, fruit and flowers still traditional. 2) Beside that, the opportunities is agro tourism at Lembah Gumanti distrisk, the presence of local community organizations to support agro tourism, there are lot of supporting tourist attractions in Lembah Gumantiss district, Solok Regency..Keywords: Potention, attraction and agro tourism1
MOTIVASI BELAJAR SISWA MENGHIAS ALAS MEJA DENGAN SULAMAN FANTASI MELALUI DEMONSTRASI, LATIHAN, KERJA KELOMPOK DI SMPN I KEC.PAYAKUMBUH Linda, Evie; Katin, Yusmar Emmy; Idrus, Yenni
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

The purpose of the research to increase students learningmotivation with demonstration,exercises and teamwork todecorate linen with fantasy embroidery in developing of selfprogram at SMP N1 Kec.Payakumbuh. Kind of the research isclassroom action research consist of III cicles. In each ciclesprocess of learning consist of twice meeting. Students learningmotivation in the first cicles get 53%. In the second cicles get69%. In the third cicles get 85%. Subject of research consist ofstudents SMP N1 Kec.Payakumbuh amount 24 students.Technique of collect datas are observation, field record, analysisdatas as kuantitatif and kualitatif. The result of the researchincreate that students learning motivation the third cicles is 85percents, it means students learning motivation reached out fortarget which decided that is 80 percents. So demonstration,exercises and teamwork method of learning process can increasestudents learning motivation to decorate linen with fantasyembroidery.
MAKANAN HANTARAN PADA UPACARA PERKAWINAN DI DESA SUNGAI ABU KECAMATAN HILIRAN GUMANTI KABUPATEN SOLOK PROVINSI SUMATERA BARAT Santi, Titen Darlis; Yusuf, Liswarti; Sofnitati, Sofnitati
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 background of this research is the lack knowledge of sungai Abu citizen about the a series of delivery events, which brought indigenous food, the tools used to carry food customs and customary meaning of food brought to the delivery and implementation of events that play a role in treating food only mothers aged 60 years. The purposes of this study are (1) to describe the implementation of a series of ceremonial delivery, (2) describe the type of custom foods delivery, (3) describe the equipment used to carry the customary food delivery (4) expresses the meaning of food delivery at the ceremony. The research is a qualitative research, the research object is the customary food that is brought in delivery event in the village of sungai Abu. The instrument used in this study is the observation, interview and documentation. Data are analyzed using data reduction, data presentation, drawing conclusions and verification. The results showed that the delivery event in Sungai abu village be held in the second day of marriage ceremony, conducting a series of delivery events in the village of sungai abu has two stages: preparation before the event and conducting a series of traditional ceremonies, the type of food served at the delivery ceremony are 23 species and which as a symbol of niniak mamak and interest to both families. Keywords: Food Delivery, Wedding Ceremony.
PENGARUH MORDAN TAWAS DAN JERUK NIPIS (Citrus Aurantifolia) TERHADAP HASIL PENCELUPAN EKSTRAK BAWANG MERAH (Allium Ascalonium L) PADA BAHAN SUTERA Ramelawati, Ramelawati; 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

This event will be based on research in an effort to revive the image of the use of the substance is natural color. With the discovery of new colors from natural dyes is expected to help reduce the use of synthetic dyes. This study aims to describe the color names (hue), the dark light color (value), the flatness of the color, and the difference in the brightness and brightness of the influence of the use of mordan alum and lime (Citrus Aurantifolia) to the result of silk dyeing using onion extract (Allium Ascalonium L). This type of research is a research experiment. The data used are sourced from 15 person panelists, then analyzed using Friedman's test k-Related samples or ANOVA of one line. Immersion results2without mordan produce Sepia Brown color # A73117, with value in the category of less bright and the color of the kerelaaan on the flat category. While the dyeing with mordan alum produce the color of Golden Rod #CA8B21 with the value is in the category of bright and the color of the kerataaan in very flat category and the immersion with mordan lime produces Soft Brown color #AF5136 with the value is in the category of light enough and the color in the category kerelaaan Average. The result of friedman test K-related sample obtained for dark light color (value) is 0.000 <0,05, then H0 is rejected, it means there is influence of dark light of significant color. As for the color flatness obtained is 0.005 <0.05 H0 rejected, Meaning that there is influence of color flatness significance.Keywords: Mordan alum and lime, onion, silk material

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