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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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PENGELOLAAN BARANG KEBUTUHAN KITCHEN DI HOTEL GRAND ZURI PADANG Naserd, Yolanda Febriani; Yuliana, Yuliana; 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 aims to determine the management of kitchen necessities at Hotel Grand Zuri Padang. This research is a descriptive study using qualitative data with survey method. The sampling technique in this research is purposive sampling. This study consists of four indicators, namely management: Planning related to the objective to be achieved is to meet the needs of the guests at meal times, so that kitchen operations run smoothly and achieve the revenue targets that have been set hotel. Organizing related to the work to be done in managing the goods that check stock in chiller and banquet event order to know the event, an order item, perform an examination of the goods that come, and storage of goods into the chiller. The briefing conducted by chef and chef sake done by way of coordination and control. Control of inventory management is done by the chef needs kitchen and for the chef by controlling the way employees work, ensuring that the work is progressing in accordance with the Standard Operating Procedure (SOP) and guidebooks that have been granted to employees.Keywords: management, stock, kitchen1 Prodi D4 Manajemen Perhotelan untuk wisuda periode September
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS BROWNIES BAKAR Dahniar, Dahniar; Elida, Elida; Syarif, Wirnelis
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 analyze the effect of substitution of flour tofu as much as 25%, 35% and 50% of the fuel quality brownies which includes volume, shape, color, aroma, texture and taste. Pure experimental research type (true experiment) that was conducted in December 2016 and located in the workshop Catering. This type of data is primary data sourced from the five expert panelists and answer format organoleptic test. Data were analyzed with ANOVA statistical analysis, if F count> F table then continued with Duncan test. The results of the study there was no significant effect of substitution of flour pulp out of the quality of brownies fuel (volume, shape, aroma, texture and taste of flour tofu) because of F <F table, means that Ho is accepted and there is a significant effect of substitution of flour tofu to quality brownies fuel (color, sweetness and taste of chocolate) for F count> F table, means Ho rejectedThe best results based on test organoleptip is contained in X1 with flour substitution tofu as much as 25%.Keywords: Effect, Flour Substitutes Tofu Dregs and Brownies Bakar
Kreativitas Mahasiswa Pada Mata Kuliah Desain Ragam Hias Di Jurusan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Padang Novika, Vera Samsu; Katin, Yusmar Emmy; Rahmiati, Rahmiati
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

This research is a descritive quantitave research. Research population are students on subject of design variety of decoration in the field of family welfare periode Januari to June 2013, the number of population are 37 students. Sampling technic is total technical sampling. Data collected by using questionairs likert scale. Tested questionnaire to students in the incoming year 2012 which took a course design ornament by 30 people. To determine logical validity of the instrument in order to be able to know instrument reliability with alpha cronbach formula. Reliability analysis shows that the reliability of questionare is in a very strong group, the data is analysed by technical percentage. Research result shows that in general students creativity is categorized in 4 sub indicators is indicators openness to new experience is in middle category 68,9%, indicators freedom to self express in middle category 66,3%, indicators appreciate fantasy is in middle category 65,5%, indicators respect to idea in middle category 65,0%. Based on score variable distribution in field of decoration variety, it is found not students creativity in the middle category, achievment of questioner analysis in the middle category 66,9%. To sum up that students creativity on subject of design variety of decoration in the field of family welfare faculty of technic state university of padang is middle category.     Hint: Students Creativity, Subject Design Variety of Decoration
HUBUNGAN PENGETAHUAN HYGIENE SANITASI DENGAN SIKAP SISWA PADA PRAKTEK MENGOLAH KUE INDONESIA DI WORKSHOP SMK N 3 MUARA BUNGO Aprilyani Mangunsong, Siska Widya; Yusuf, Liswarti; Syarif, Wirnelis
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 study was motivated by problem about the student’s attitudes has not noticed to aspects of sanitation hygiene during pratice in the workshop. The purpose of this study was to describe about student’s knowledge of sanitation hygiene and to analyze about correlation between student knowledge and attitude in the workshop.This study is a correlational study with Ex Post Facto design. Sample in this study are student of SMK N 3 Muara Bungo as many as 50 people. The instrument used are multiple choice and questionnaire likert scale. Data analyze technique used is determine the level of attainment percentage of respondent and correlation technique to know about correlation level between two variabel studied.Based on the result founded : (1) student’s knowledge is in category less well with the percentage achieved by 55,7 % (2) student’s attitude is in category well with the percentage achieved by 70 % . (3) T count in this study was 10.643. if T count greater than T table ( 10.643 > 2.000 ) indicates student’s knowledge and student’s attitude have a positive and significant correlation.Keyword : hygiene, sanitary, SMKN 3 Muara Bungo
DAYA TARIK WISATA PANTAI CAROLINA KOTA PADANG Putra, Dion Rahmana; 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 know the travelers opinion at as seen from four indicators: attraction, accesibilities, amanities, and ancillary services. The type of research is descriptive with the data qualitative and quantitative. Technique data collection was carried out by using the method interview, observation, documentation, and quetioner. The research is using purposive sampling and snowball sampling, involving informants wich are: five people from management, eight people from community, and seventy one tourist who come to visit. Technique data collection conducted by interviewing managers and the community, and spreading quetioner by using scale likert that are highly capable validity and reliability, and sought the percrentage level of achievement of repondents with the help of computer program SPSS version 16.00. Technique analysis data used in this research was reduction data, presentation of data, the conclusion, and calculation the level of achievement respondents. The result of this research found the overall tourist attraction of Carolina coastal is not good enough, and einforced also by tourist questionnaires that showed less good results about Carolina coastal tourist attraction by 46 %.Keywords: Tourist attraction, Tourism1Prodi
PERSONAL HYGIENE KARYAWAN FOOD AND BEVERAGE TAMAN POETI DAIMA PADANG Dianti, Weni; Silfeni, Silfeni; Pramudia, Heru
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 study aimed to describe the personal hygiene of food and beverage employees Poeti Taman Padang Daima terms of: personal hygiene (personal cleanliness), general health (general health and fitness), Uniform Chef. This type of research is descriptive with qualitative data. Techniques of collecting data using interviews, observation, and documentation.  The final conclusion is that personal cleanliness from only 57% of the informants did shower twice a day in a clean before and after leaving for work, 42% of bathing performed once per day for overtime resulting return is late.General health and fitness that 28.5% of employees Taman Padang Poeti Daima sleep seven hours a day, 42.8% slept five hours a day, 28.5% sleep six hours a day. Uniform Chef indicators Aprons Whereas 50% of employees Taman Padang Poeti Daima work using Aprons and 50% work using Aprons when there is oversight of the leadership.  Key Word : Personal Hygiene and Food And Beverage Employee
Kepuasan Konsumen Di Kedai Nasi Kapau Uni Lis Bukittinggi Satriyani, Rina; Chair, Ira Meirina; Syarif, Wirnelis
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

Bukitinggi is one of destination tourism object for tourist. Which one of them that known by tourist nasi Kapu Uni LisBukittinggi. The background this research is 1) there are costumer problem that food product hadbeen over and is not be reiceive, 2) the serving is to long and slowly making costumer dissapointed, 3) the located of the place is not strategy, 4) having the more hight price from another nasi Kapau food shop, although having difference price but costumer didn’t choose to moving to another place. The research objective is to know the satisfaction costumer in the nasi Kapau Uni Lis food shop Bukittinggi include that quality of product and service.This research is description by using qualitative method. The instrument are collect files that used such as: interview, observation, and documentation, by using analisys model Milles and Hubberman files. The source files get from 10 people costumer and 1 waiter of  nasi Kapau Uni Lis  food shop. The result of analisys description show that the costumer didn’t satisfaction because the result of they are evaluation to showing the food product they are eating and the serviced they are reiceived is not good. To be increasing the customer selling valued they are need more product and service good quality.   Keywords: product and service quality
PERSEPSI WISATAWAN TENTANG DAYA TARIK WISATA PEMANDIAN TIRTA ALAMI KABUPATEN PADANG PARIAMAN Febrina, Nini; Chair, Ira Meirina; Waryono, Waryono
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 determine the tourist’s perceptions about thetraction of tourism Pemandian Tirta Alami Kabupaten Padang Pariaman. Thisresearch consists of four indicators are: attraction, accessibilities, amenities, andancillary services. This type of research is descriptive research using surveymethod. Population in this research amounted to 16478 people’s. Samplingtechnique is non probability sampling, using incidental sampling. Sample numberin this research amounted for 100 people’s. Data collection using a questionnairebased on a Likert scale that tested for validity and reliability. Based on the resultsof the study concluded that in general the tourist’s perceptions about the tractionof tourism Pemandian Tirta Alami Kabupaten Padang Pariaman at categorysufficiently with average’s is 173,79 distance of score in 168 – <210 byinterpretation 37%.
STANDARISASI RESEP SALA LAUAK DI KANAGARIAN ULAKAN KABUPATEN PADANG PARIAMAN Wahyuni, Helva; Baidar, Baidar; Syarif, Wirnelis
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 background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala LauakThe background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala Lauak
PENGARUH SARANA WISATA TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA TAMAN REKREASI SARIMANGGIS SOLOK Sari, Resti Yunita; Silfeni, Silfeni; Abrian, Youmil
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 strarted from observation of researcher at Sarimanggis SolokRecreational Park, that there are still many visitor complains about tourism facilities that are notimpact well. This study aims to:1) knowing the tourist facilities in the recreational attractionSarimanggis Solok Recreation Park, 2) Knowing the decision to visit the Sarimanggis SolokTourism Recreation Park, and 3) Knowing whether there is influence between tourism facilitieson the decision to visit the tourist attraction Recreation Park Sarimanggis Solok.This type of research is categorized into causal research. Sampling technique in thisresearch is sampling of purposive counted 81 people. Data collection using questionnaires basedon likert scale that has been tested for its validity and reliability. The result of this study are: 1)Tourism facilities are in bad category (65,4%), 2) Visiting decisions are in sufficient category(81,5%), 3) Tourism facilities influence visiting decisions by 9,3% and 90,7% influenced byother factors such as price, location, promotion, people, physical proof and process.Keywords: Tourism Facility, Visiting Decision

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