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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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Kualitas dan Daya Terima Nagasari Padat Gizi sebagai Makanan Anak Balita Amanah, Sary; Baidar, Baidar; Yulastri, Asmar
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 research aimed to analyze the quality and to know capacity ofacceptance nutrient dense nagasari as a food toddlers. The research was thedevelopment of research. The object of research was a nutrient dense nagasari asa toddlers. The procedure to begins with a quality test using organoleptic test.Test of Organoleptic conducted by involving six professional panelists people isexperts in area of culinary, nutrition and food, and then do the test of capacityacceptance to 24 toddlers in kindergarten Dharmawanita UNP. Result of qualitytest nagasari which developed is said valid by professional panelists people on thefourth trial because the results of assessment professional panelists people ineach indicator have very good that is, 5.00. Furthermore, the result of capacityacceptance test showed that nagasari which developed is received by toddlers.Key word: Qualitty, capacity acceptance, nagasari, nutrient dense¹
PENGARUH SARANA WISATA TERHADAP KEPUASAN WISATAWAN DI PANORAMA TABEK PATAH KABUPATEN TANAH DATAR Dewi, Susi Safra; Silfeni, Silfeni; 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

This research aimed to determine the influence of tourism facilities toward the tourists satisfaction at Panorama Tabek Patah Kabupaten Tanah Datar. The type of this research was associative causal. The population in this research was the average of the tourists about 1,001 persons each month. The technique of sampling was non-probability sampling (purposive sampling). The number of samples in this research were 91 persons by using the Riduwans’ formula. The technique of data collecting by using a questionnaire based on Likert Scale which has proven its validity and reliability. Generally, tourism facilites was bad about 48,35% and the tourists satisfaction was good enough about 67,03%. Then, the result of regression linier obtained F count with sig . 0.000 < 0.05. From the hypotesis test, the result of R Square was 0.600. This means that tourism facilities influenced tourists satisfaction about 60%, while the remainder influenced by other factors.Keywords : tourism facilities, tourists satisfaction
Penanganan Keluhan Tamu oleh Karyawan Front Office di Grand Rocky Hotel Bukittinggi Syafriani, Oza; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 was motivated by complaints that are made by the guest to the front office employee regarding low responsive and low empathie by the guests, the absence of confirmation and clarification of issues that the guest had given to the employee. The research uses consisted of four indicators witch are hear them out, emphatize, apologize, and taking action and follow up. The research use descriptive study with qualitative data, and collected using Method interviews, observation, and documentation, for the sample use snowball sampling. These results indicate that the handling of guest complaints by front office employees at Grand Rocky Hotel Bukittinggi using the HEAT are as follows: 1)the front office employees had conducted hear them out by listening carefully, respect and respond actively and understand guests,2)the front office employee had conducted emphatize to guests 3)the front office employee had conducted apologize and humble to guest 4)the front office employee had conducted taking action by clarified, give a solutions, approval and take action and follow-up. Key Word : Hear them out, emphatize, apologize, taking action and follow up.
HAMBATAN-HAMBATAN SISWA DALAM MENGIKUTI KOMPETENSI PEMBUATAN BUSANA WANITA KELAS XI DI SMK N 1 IV ANGKEK KABUPATEN AGAM Rahmayuni, Pepi; 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

This study aims to determine the barriers to student learning in the following competencies manufacture ladies fashion class XI in SMK N 1 IV Angkek Agam District in particular the manufacture of working clothes. Includes several indicators which measure decision ways, making basic patterns, making the burst pattern in accordance with the design, material cutting and marking patterns and sewing techniques. This type of research is descriptive quantitative. Techniques for data collection in this study uses total sampling with 24 people of sample. Type of instrument is used in the form of questionnaires. The results showed students in vocational SMK N 1 IV Angkek Kab. Agam experiencing barriers to learning, namely (1) take a measurement with high category, (2) create a basic pattern with a high enough category, (3) create a burst pattern according to the category of high design, (4) put the pattern and cut the material by category high (5) sewing techniques with high category. Barriers average student in the following competencies in manufacturing women's clothing considered quite.
PELAKSANAAN PROSEDUR KERJA ROOMBOY DI PREMIER BASKO HOTEL KOTA PADANG Setiawati, Desi Eka; Chair, Ira Meirina; Waryono, Waryono
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 beginning from the information that researchers get the guest comment by September-December 2013 occurred guest complaints related to work procedures roomboy, covering room cleanliness, guest supplies completeness, neatness, and roomboy services. While working procedures roomboy can be seen from the standard operational procedure, consisting of grooming and behavior, preperation trolley cart, striping & dusting, making bed, cleaning the bath room, set up a guest supplies and rechecking. This research aims to describe how the implementation of work procedures roomboy Premier Basko Hotel in Padang.This research is a descriptive research with qualitative methods. This research was conducted in the Premier Basko Hotel Padang. Sample data source is roomboy, floor supervisor, and executive housekeeper at Premier Basko Hotel Padang. Data was collected by observation, interviews, and documentation of data subsequently analyzed using Miles and Huberman models by performing three stages: data reduction, data display, and conclusion.The research concluded that in general the implementation of work procedures roomboy namely: 1) There are eleven roomboy 18.1% of the working procedures that do not run well on the implementation of the grooming, 2) There are 72.7 % of the eleven roomboy not work properly implement procedures and right on routine preparation trolley cart, 3) There are 45.4 % of the eleven roomboy striping that does not do well and properly, and in the implementation of dusting all roomboy already doing well and in accordance with procedures, 4) There are 81.8 % of the eleven roomboy who do not perform the procedure making the bed is good and true, 5) 100 % or all roomboy not perform the cleaning procedure with a good bath room and not in accordance with the working procedures, 6) There are 63.6 % of the eleven who did seet up roomboy guest supplies are not in accordance with the working procedures, 7) There are 27.2 % of the eleven roomboy rechecking procedure that does not run well and was not in accordance with the prescribed procedure. The conclusion of this research is still a lack of understanding on the implementation of work procedures roomboy makeup room on the status of vacant dirty rooms at Premier Basko Hotel Padang.
3 PENGARUH SUHU OVEN DALAM PEMANGGANGAN TERHADAP KUALITAS KUE SUS Tresia, Nesya; Elida, Elida; Faridah, Anni
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 analyze the effect of oven temperature (180⁰c, 200⁰c, and 220⁰c) in baking towards soes quality in terms of volume, shape, aroma, texture, and taste. The type of this study was a pure experiment by using a complete randomized design method of three repetitions. Types of data used were primary data which was gathered from 15 panelists who provided answers from questionnaires (organoleptic test format). The data that have been obtained were tabulated and analyzed by variant (ANAVA). If it was different, it was proceeding with Duncan test. The results showed that there was a significant influence on sub-indicator of brownish yellow color quality, fragrant margarine aroma, soft texture, cavity texture. The results of the sub-indicator on the volume, shape, and taste of soes did not have a significant effect on the quality of the soes with different oven temperature. The best result in this study was 180⁰c oven temperature.Keywords: Oven Temperature, Soes, Quality.
SUBSTITUSI LABU KUNING TERHADAP KUALITAS KUE MANGKOK Gustina, Lia; Elida, Elida; Holinesti, Rahmi
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 analyze the effect of substitution on pumpkin as much as 25% and 35% of material that used to the quality of cupcakes (volume, shape, color, aroma, texture, and flavor). The kind of this research is true experiments with a completely randomized design method as well as three repetitions with 4 panelists . The data has been obtained and tabulated in tables and performed Variant Analysis (ANOVA), if there are differences result it will be continued to the Duncan test. The results showed significant effect on the quality of the volume (expands), shape (bowl-shaped section with 3-4 split on the surface), color (light yellow), aroma (pumpkin) and flavors (pumpkin), but it does not affect the quality : texture (soft), texture (elasticity), texture (having large pores) and flavor (sweet) and the best value found on the substitution of 35% (X2).Keywords: Cupcakes, Yellow Pumpkin, substitution, Quality.
PENGARUH PENGGUNAAN MASKER KACANG HIJAU TERHADAD PERAWATAN KULIT WAJAH KERING Nella, Agusri; Rostamailis, Rostamailis; Yanita, Merita
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 using a mask of green beans to dry facial skin care. This study is based on indicators of the level of skin moisture changes. This study is quasi experiment with nonequivalent control group design. The object of this study is a student at the State University of Padang, while the sample in this study were female students aged 19-25 years who have dry skin types. Data collected from this study are primary data obtained directly from the sample by filling out the assessment format has been provided. The data were analyzed using normality test, homogeneity and t test. Based on the results of the data, proving that mask use green beans showed a significant result on the indicator with the result of the normality test large numbers (0.796)> α = 0,05 means the normal distribution of data, results of homogeneity test with a score of 0.398 > α = 0,05 and continued with the t test results with the results of 3,157 t > ttable 2,060. This means that there is a significant effect on facial skin care with the use of masks green beans.Keywords : Green beans, Dry facial skin care.
HUBUNGAN PENGETAHUAN BUSANA DENGAN PENAMPILAN BERBUSANA KE KAMPUS MAHASISWA TATA BUSANA JURUSAN KESEJAHTERAAN KELUARGA FT UNP fajria, salmi; katin, yusmar emmy; rahmiati, rahmiati
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Abstract This problems were about presentation in fashion go to thecampus of students Tata Busana Jurusan KesejahteraanKeluarga FT UNP. The purpose of this research to saw thecorelation between knowledge with presentation in fashion go tothe campus of students Tata Busana Jurusan KesejahteraanKeluarga FT UNP in 2009 and 2010. The form of this researchwas descriptive corelation means the research that given theilustration about the corelations between fashion know ledgevariable (X) with fashion presentation variable (Y). Thepopulation and sample in this research were the students of TataBusana 2009 and 2010 were consist of 65 persons. To choosethe sample by using total sampling technique. The researchinstrument was test method and questionnaire with likert scale.The data analize used descriptive statistic and corelationanalysis technique used Test t. The result of this research got (1)fashion knowledge variable in poor category (32,3%), (2) thefashion presentation go to the campus in fair category (47,7%),and (3) The writer got the positive corelation between fashionknowledge (X) with fashion Presentation go to the campus (Y)of the students Tata Busana Jurusan Kesejahteraan Keluargawith contribution (23,9%).   Kata Kunci: Pengetahuan, Penampilan, Berbusana ke Kampus
PENGARUH PENGGUNAAN LULUR PEPAYA (CARICA PAPAYA L) TERHADAP PENCERAHAN KULIT BADAN Angraini, Leni; Rostamailis, Rostamailis; Minerva, Prima
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 aims to analyze the effect of the use of papaya scrub to enlightenment body and smooth skin (skin of hands). This research is pre-experiment with one-group pretest-posttest design. The object of this research is the skin of hands has been changed into a dark, while the sample is a student of Education Makeup and Beauty Faculty of Engineering Department of Padang State University aged 21-25 years as many as five peoples and indicated to have dark hand skin condition. Sampling was done by purposive sampling technique conducted volunteers (voluntary). Assessment was conducted before treatment (pretest) and after treatment (posttest) with treatment 1 time in 15 days for about 6 times treatment. Data were analyzed using t-test analysis. The results showed that the use of herbal papaya for skin lightening hands after usage frequency papaya scrub 1 time in 15 days showed a significant effect of each indicator with the t arithmetic (14 840)> t table (2776) to change the color of the skin. As for the smoothness found changes for each indicator by using the t arithmetic (16,804). Each indicator followed by t test showed the difference between pretest to posttest significantly. This means that the use of herbal papaya against enlightenment and smoothness hands with a frequency of 1 time in 15 days showed significant results.Keyword: Scrub, papaya (Carica papaya L), treatment, skin, body (hands).

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