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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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PENGEMBANGAN MULTIMEDIA INTERAKTIF PADA MATA PELAJARAN FUSSION FOOD DI SMK NEGERI 2 BUKITTINGGI Mardhatillah, Mardhatillah; Baidar, Baidar; Yulastri, Asmar
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 purpose of this study was to determine the validity and practicalities of multimedia. This type of research or development Research and Development using three stages of four stages of the development model of the 4-D Models. Subjects of this study consisted of 5 people validator, and to test the practicalities conducted by two teachers and 30 students of class XII SMK Negeri 2 Bukittinggi. Data collection techniques in this study using a questionnaire and analyzed by descriptive analysis using a percentage formula that includes analysis of the validity and practicalities. The results showed that for design validation obtained a value of 0.86 and a validation of the material / content obtained a value of 0.82 with a valid category. As for the practicalities of test values obtained with an average score of 91.56% in a very practical categories of teachers and of students obtained an average score of 86.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a media on subjects Fussion Food.Keywords: Development, Interactive Multimedia, Fussion Food
HUBUNGAN KEPEMIMPINAN MANAJER DENGAN KINERJA KARYAWAN PADA HOUSEKEEPING DEPARTEMENT DI DAIMA HOTEL PADANG ULWAN, NASEH; Elida, Elida; Chair, Ira Meirina
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 purpose of research is to analyze the relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang. This study is a descriptive correlational study. The population numbered 30 people of staff housekeeping department, Informant selection techniques in the study using sampling  jenuh technique for 30 people of staff housekeeping department,Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey results revealed the percentage of incoming leadership of manager overall categorized very good (60%), staff housekeeping performance in Daima Hotel Padang overall as good (57%).The results showed that there is a Positive and significant relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang, It means that the higher the leadership housekeeping manager the performance staff of housekeeping departement also good Keywords: Leadership and Performance
PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
E-Journal Home Economic and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : E-Journal Home Economic and Tourism

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Abstract

This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood made​​bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN ILMU GIZI SISWA KELAS X JASA BOGA SMK NEGERI 9 PADANG Dwi, Elfrimo; Elida, Elida; Yulastri, Asmar
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 purpose to, 1) Describe the students motivation of Nutrition subject in class X catering services SMKN 9 Padang, 2) Describe the results of the student learned of Nutrition subject in class X catering service SMKN 9 Padang, 3) Reveal the relation between motivation with the results of student learning on Nutrition Subject class X Catering services SMKN 9 Padang. The genre of the research was is correlation quantitative. This research was conducted in SMK Negeri 9 Padang in May 2015. The population of the research is all of the students of class X catering service SMKN 9 Padang. The sample of this research is about 30 person by using random sampling techniques. The results of this research showing that the learning motivation has a high number and standing on pass enough category. The relation between motivations with the result of learning of nutrient science students has positive relation and significant with the value rhitung > rtabel (0,400 > 0,361) with interpretation correlation coefficient was average.Keyword : Motivation, Student Learning, Nutrition
POTENSI MAKAM SYECH BURHANUDDIN SEBAGAI OBJEK WISATA ZIARAH DI KABUPATEN PADANG PARIAMAN Selvi, Yuliana; Kasmita, Kasmita; Pasaribu, Pasaribu
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 arouse from the observation of the researcher when visiting the Object of the Pilgrimage tourist object of the Tomb of Syech Burhanuddin in Padang Pariaman District, that the unknown attraction, narrow accessibility, inadequate existing facilities of tourism and tourism activities contained in the tourist attraction of the Tomb of Syech Burhanuddin. This research is purposedto analyze how the potential of the grave of Syech Burhanuddin as a pilgrimage tourism object in Padang Pariaman Regency which seen from four potential indicators, namely attraction, accessibility, amenities, and activity. This research type is descriptive research with quantitative and qualitative method (mix metdhod). Data collection technique is done by using interview method, observation, documentation, and questionnaire. In this research using Purposive Sampling. Data collection techniques were conducted by interviewing the managers and distributing questionnaires using Guttman scale that has been tested for its validity and reliability.The results of this study found that the overall potential of the Tomb of Syech Burhanuddin as a Pilgrimage Tourism Object In Padang Pariaman District seen from four potential indicators of attraction, accessibility, amenitas, and activity. According to tourists 65.75% are tourist attractions are quite good, 68.75% accessibility is good enough, 44% amenitas not good, and 77% good enough activity.Keywords: Potential, Tourist Attraction
Hubungan Pengetahuan dengan Kecukupan Gizi Mahasiswa Pendidikan Kesejahteraan Keluarga Konsentrasi Tata Boga Fadillah, Mayang; Yulastri, Asmar; Fridayati, Lucy
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 aimed to describe the nutritional knowledge, nutritional adequacy and analyzing their relationship with the knowledge of nutritional adequacy. This study is correlational with a population of 182 people and a sample of 28 people who is taken amid proportional random sampling technique. Data collection techniques for knowledge of nutrition using a questionnaire enclosed in the form of multiple choice, while for nutritional adequacy using open questionnaire form of food recall. The results showed that the nutrition knowledge of students included into the category is as high as (25%) and (17.8%) students have the knowledge of the high category. In the variable nutritional adequacy indicates that the highest energy intake of students (3999.4kcal) and the lowest intake of (421.2kcal). Correlation test results showed that the correlation is positive and significant correlation between knowledge with nutritional adequacy with thitung 6,961 students at the significance level of 0.000. Contributions knowledge of nutrition on the nutritional adequacy of students amounted to 24.1%Keyword: Nutrition Knowledge, Nutritional Adequacy
PENGEMBANGAN MODUL DESAIN BUSANA DENGAN ADOBE PHOTOSHOP CS3 Arni, Handri; Efi, Agusti; 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

The aim of this research is to design and make colouring technic fashiondesign with Adobe Photoshop CS3 as the alternative of learning media and able to beused to give some helps in explain the materials in class or personally. The researchuse research and development method, which is designing an make a module ofcolouring fashion design with Adobe Photoshop CS3. Data collection in this researchuse validation and gave to the lectures and the questionnaire to the students about themodule. The questionnaire consists of form, contents, motivation and the practicalityof this module. Data analyzed using Likert Scale. Hoped this module can give theeasiness for the lecturer and other people in designing a learning media, so canmotivate the student, and the aim of the learning is gained.
Pengaruh Substitusi Ekstrak Bit Terhadap Kualitas Donat SEPTIKA, LIANDA; Ruaida, Ruaidar; Faridah, Anni
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 research aims to analyze the differences in the form of extract substitutioninfluence bit by looking at the quality of the external volume, color, overall shape,spherical shape, and quality of internal pores of color, texture smooth and soft,delicate aroma of yeast and beets, sweet flavor and beet, then look at the qualityof hedonic. The study was a randomized complete design an experiment usingthree times the replication with the number of panelis 30. Free variables is to seeinfluence of the substitution variable bit, and extract bound to see the quality ofeach charge indicators will. Based on the analysis of the results showed that thequality of category volume expands, the color of the skin and pores of the reddishpink categories, overall shape and central holes a round symmertrical,categorized texture is smooth and creamy, flavorful yeast aroma category and notflavorful beets, sense of categorized sweetnes and does not feel beet. Based ondate from all research significant, Ha which means it is accepted then there is adifference in the quality of such research.Keywords: influence, extract beets, quality doughnuts
PENGARUH PENGGUNAAN KULIT BUAH NAGA MERAH TERHADAP KUALITASKUE LAPIS TAPIOKA Ardilla, Tri; 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 study aimed to analyze the effect of red dragon fruit rind use as much as 20%, 35%, and 50% on the quality of shape, color, smell, texture and flavor on tapioca layer cake. This type of research was pure experiment with complete randomized design method.This research was conducted on June in Workshop ofCulinary Art, IKK, FPP, UNP. The independent variable was the red dragon fruit rind and the dependent variable was the quality of the tapioca layer cake.Types of data were primary data sourced from 30 panelists by filling the organoleptic test format against the sample.Data were analyzed with Variant Analysis if Fcount>Ftable continued to Duncan test. The results showed that the amount of red dragon fruit use affected the color quality. While on the form, the smell of texture and taste had no real effect.Overall,the highest achievement scores were neat form 3.59 (50%), matched 3.59 (50%), pink 3.68 (50%), white 3.61 (35% san 50%), smell of dragon fruit rind 1.49 (50%), smell of coconut milk 3.58 (20%), soft texture 3.73 (50%), chewy texture 3.59 (50%), sweet taste 3.96 (35%) and savory taste 3.72 (50%). The best quality of tapioca cake was 50%.Keywords: Dragon fruit rind, Tapioca layer cake, and Quality
HUBUNGAN KEPEMIMPINAN GENERAL MANAGER DENGAN PERILAKU KERJA KARYAWAN DI HOTEL BUMIMINANG PADANG Pasaribu, Sriandani; Chair, Ira Meirina; 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 is aims to: 1) determine leadership of GM, 2) determine behavior employee, 3) analyze relationship between GM leadership with employee’s behavior at Hotel Bumiminang Padang. This research with correlational system. Population in this research amounted to 83 people. With samples 83 people with non-probability sampling technique, the sampling using saturated. Data were collected by questionnaire and analyzed by descriptive analysis or correlation. The results showed GM's leadership in a good category (78.31%). Behavior of employees in a good category (83.13%). Results of correlation test there is a significant connection between leadership of GM with working behavior with correlation value 0.261 and 0.017 significance and interpretation of weak values Keywords: Behavior, Performance, Work, Employee

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