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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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TINJAUAN TENTANG UPACARA ADAT PERKAWINAN DAN TATA RIAS PENGANTIN DI KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN Sahbani, Fazira; Hayatunnufus, Hayatunnufus; Rahmiati, Rahmiati
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 is based on the uniqueness of Wedding Ceremony and make up in VII Koto Sungai Sariak. However, it has been the studies yet about it. This research has a purpose to describe a wedding Ceremony, make up, and the meaning of the custome which is used by the bride and groom in VII koto Sungai Sariak , Padang Pariaman. This research also uses the descriptive method with qualitative approach, who researchers observe the object as it is in the field. The analytics data which researchers use are three components analysis such as data reduction, Exposure data, and concluding data. Data collection techniques for this study use the observation techniques, interviews and documentation. To get the valid and reliable data, the researcher does the extended participation, Triangulation, and reference data. The results of this study found that the wedding ceremony consists of three stages of ceremony before marriage, marriage ceremony, and after-marriage ceremony. The bridal make–up in VII Koto Sungai Sariak years ago was a simple make up. Then nowadays , it is relatively different in the changing of its make-up and custome. It can conclude that the real information about make-up and bridal custome in VII Koto Sungai Sariak can be understood as a written research to the public and next generation. Keywords: Traditional ceremony of marriage, makeup, meaning of costume
PENGARUH KUALITAS PELAYANAN WAITER/ WAITRES TERHADAP KEPUASAN TAMU D’CAFE RESTAURANT DI HOTEL AXANA PADANG Ramadani, Betria; Kasmita, Kasmita; Yuliana, Yuliana
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 1) analyze the quality of service waiter/waitress in D‟Cafe Restaurant Hotel Axana Padang, 2) analyze guest satisfaction with service waiter/waitress in D‟Cafe Restaurant Hotel Axana Padang, 3) analyze the influence of the quality of service waiter/waitress to guest satisfaction D‟Cafe Restaurant Hotel Axana Padang. This study uses causal associative, variable inthis study is the quality of service waiter/waitress (X) and guest satisfaction (Y). The sampling technique used is incidental sampling. The number of 91 people, collecting data used were questionnaires. Quality of service waiter/waitress percentage of 42% is in the range score of 36-<44 with enough category and guest satisfaction percentage of 41% is in the range score of 36-<44 with enough category. Test hypothesis Simple linear regression FCount with sig 0,000 <0,05 then there is significant influence between quality of service waiter/waitress (X) to guest satisfaction (Y) as big 74% and 26% of other factors. Keyword : Quality of service waiter/waitress and guest satisfaction1 Prodi
KUALITAS DAN UMUR SIMPAN TEPUNG TALAS DENGAN TEKNIK PENGERINGAN YANG BERBEDA Sastika, Nadhiya; Fridayati, Lucy; Gusnita, Wiwik
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 research was motivated by their calcium oxalate in the taro that can cause itching, irritation of the skin, mouth, throat and gastrointestinal tract when consumed directly. While we know that taro can be processed into flour with low water levels that extend the shelf life. This study aimed to analyze the quality (color, aroma, texture) and shelf life taro flour with hot sun and drying techniques oven. Type of research is pure experiment using a completely randomized design. This study was conducted on 21 November to 5 January 2017 in the workshop culinary art department of IKK, FPP, UNP. The instrument used is the format of organoleptic tests given to five expert panelists. Data were tabulated and analyzed using independent sample t test. The results showed that there was no significant effect of these two different drying techniques on the quality and shelf life, taro flour for T arithmetic < T table. Keywords : Shelf Life, Taro Flour, Drying
STUDI TENTANG TENUNAN PANDAI SIKEK DI RUMAH TENUN PUSAKOKECAMATAN X KOTOKABUPATEN TANAH DATAR Meyliona, Geby; Adriani, Adriani; Nelmira, Weni
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

CleverweavingSikekproducthas undergonemany changesincludingin terms ofcolors and patternsareused, resulting in the erosion ofcultural values​​containedinwovensongket. CleverweavingSikekonethat still retainsits originalshapeisPusakoWeavingHouse. The purposeof this studyistodescribe themotifwovensongketSikekClever, meaningmotif, weavingtechniquesandtypes ofproductson the HomeWeavingPusako. The method usedin this studyis aqualitativemethod. Typesof datain the form ofprimary and secondary data. Techniques ofdata collectionthrough observations, interviewsanddocumentation. Techniquesof dataanalysiswas done by usingan interactivemodel ofanalysisrelating to thesubject matterthat isthemodel ofdata reduction, data presentation, and conclusion. The results showedwovenmotifPusakoWeavingCleverHomesSikekderivedfromflora(plants), fauna(animals) andother objects. WeavingwovenmotifPusakoCleverHomesSikekthere are 35types. Eachmotifhas adifferent meaning. Meaning ofthemotifin the form ofdeliveringcustommessages, bothdoctrineandproceduresandcustomarylegal orderis the referenceorpegangganMinangpeoplelivingin daily life. WovensongketweavingtechniquesonPusakoWeavingCleverHomesSikekinitially isprovidingKasali, Turak, pancukiaandpalapah. After that juststartedweaving. The products producedby the HouseWeavingCleverPusakoSikekiscompletethe formsalendangcustom clothing, gloves, cawek, sisamping, tangkuluakandsaluak. Kata Kunci: Tenunan, motif, makna motif, teknik menenun, jenis produk, Rumah Tenun Pusako
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS CUPCAKE Sari, Nita Arlan; Syarif, Wirnelis; Holinesti, Rahmi
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 wasaimed toanalyze the effectsubstitution oftaro flouras much15%, 30% and45% of thewheat flourusedforexternalquality(volume, colorandsymmetricalround shape) andinternalquality(texture soft, fragrantscentandsweet taste) oncupcake.The research was atrueexperimentwithcompletely randomized designmethodusing threerepetitionswith30panelists. The results showedthat thesubstitutioneffect on the qualityof taroflourvolume, symmetricalroundshape, texturesoft, fragrantscentandsweet flavorthat wasgenerallythe best valuethere wasin treatment15% (X1) and theeffect on the qualityof colorthatthere wasthe best valuein thetreatment of45% (X3). Keywords: Taro flour substitution, cupcake quality
TINGKAT KEPENTINGAN DAN PELAKSANAAN SARANA WISATA BAGI WISATAWAN MELALUI METODE IMPORTANCE PERFORMANCE ANALYSIS (IPA) DI OBJEK WISATA PANTAI KETAPING KABUPATEN PADANG PARIAMAN Fadillah, Ilham Putra; Kasmita, Kasmita; Ferdian, Feri
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 research is to determine the level of importance and the implementation of tourist facilities for tourists through the method of Importance Performance Analysis (IPA) in Ketaping Beach Attraction of Padang Pariaman regency. This research consists of 3 indicators of tourism facilities, namely: basic tourism facilities, complementary tourism facilities, tourism support facilities. The type of this research is quantitative descriptive research with survey method. The population in this study are all tourists who visit Ketaping Beach tourist attraction with large population and the number is not known for sure. Sampling technique is non probability sampling, by using incidental sampling. The number of samples in this study amounted to 97 tourists. Data collection using questionnaires based on Likert Scale that has been tested for its validity and reliability. Based on the research result, it is concluded that in general the level of importance and the implementation of tourism facilities for tourists through the method of Importance Performance Analysis of 45.45% of tourists stated that tourism is important and needs to be provided and maintained in the form of hotels and other accommodation, tourist attractions, restaurants, toilets and mushalla.Keywords: Level of Interest, Implementation, Importance Performance Analysis, Ketaping Beach1Prodi D4
PENGELOLAAN FASILITAS OBJEK WISATA VILLA DANAU KEMBAR Usman, Ali; Kasmita, Kasmita; Pramudia, Heru
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

Penelitian ini diawali dari hasil pengamatan peneliti mengenai pengelolaan fasilitas Objek Wisata Villa Danau Kembar. Fasilitas yang ada belum dikelola dengan baik sehingga tidak bisa difungsikan sebagaimana mestinya. Penelitian ini bertujuan untuk mengetahui tentang pengelolaan fasilitas Objek Wisata Villa Danau Kembar.Penelitian ini merupakan penelitian deskriptif dengan pendekatan kualiatif. Teknik pengumpulan data yang dilakukan dengan mengunakan metode observasi, dokumentasi, dan wawancara, adapun yang menjadi sampel dari penelitian ini adalah karyawan bagian pengembangan, staf pengelola Objek Wisata Villa Danau Kembar. Data dalam penelitian ini dianalisis dengan tahapan reduksi data, penyajian data dan pengambilan kesimpulan.Berdasarkan hasil penelitian ditemukan beberapa hal yang berkaitan dengan pengelolaan fasiitas Objek Wisata Villa Danau Kembar 1) Perencanaan pengelolaan parkir, toilet, restoran, dan jalan yang ada di sekitar Objek Wisata Villa Danau Kembar, saat ini belum ada perencanaan. Untuk kedepannya baru ada perencanaan pengelolaan fasilitas yang ada. 2) penggorganisasian fasilitas parkir, toilet, restoran dan jalan, hanya dilakukan diwaktu pengunjung ramai datang ke Objek Wisata Villa Danau Kembar. 3) Cara pengelola mengarahkan petugas parkir, toilet, restoran dan jalan yaitu dengan cara melibatkan semua petugas dalam rapat sebelum diadakan suatu acara atau sebelum hari-hari besar datang. 4) Cara pengendalian fasilitas parkir, toilet, restoran dan jalan. Parkir akan dikelola saat pegunjung ramai datang dan disaat hari-hari besar, toilet akan dibuka disaat pengunjung ramai, masyarakat yang mengontrak restoran akan mencari tenaga kerja keluar saat pengunjung ramai, pembersihan jalan akan dilakukan apabila ada instruksi dari Pemda. Kesimpulan dari penelitian ini adalah, saat ini di Objek Wisata Villa Danau Kembar belum ada ada perencanaan untuk mengelola fasilitas yang ada, sehingga fasilitas yang ada tidak biasa dikondisikan sebagaimana mestinya. Semua fasilitas yang ada akan di fungsikan saat pengunjung ramai datang ke Objek Wisata Villa Danau Kembar. Seharusnya dibuat tempat parkir khusus untuk kendaraan tamu baik waktu pengunjung ramai maupun sepi, toilet sebaiknya dibuka setiap hari, restoran sebaiknya dibuka sampai malam hari, dan pembersihan jalan hendaknya dilakukan secara berkala.Kata Kunci: Pengelolaan, Fasilitas, dan Objek Wisata
PENGARUH SUBSTITUSI UBI JALAR UNGU TERHADAP KUALITAS CHIFFON CAKE FITRIADI, FITRIADI; Ruaida, Ruaida; Holinesti, Rahmi
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 use of purple sweet potato in food processing is an attempt to diversify the food, one of them is in the processing of chiffon cake. One of the hallmarks of purple sweet potato is high in carbohydrates, have the nutrients needed by the body, has a distinctive color. With use purple sweet potato in chiffon cake in the preparation can improve the external quality (volume, color, and shape) and internal quality (texture,aroma, and flavor) and hedonic on chiffon cake. This study aimed to analyze the effect of different composition of purple sweet potato as much as 10%, 20%, and 30%, of the external quality, internal and hedonic chiffon cake. The type of research is experimental using a completely randomized design with three replications, with 30 panelists. The results of the hypothesis test shows that there is an influence on the level of the commission of the third. Expands the volume level in test of quality, high volume, symmetrical spherical shape, texture soft, delicate porous texture better that the substitution of 10%. Test quality levels better color substitution is at 20%. Level of test quality purple sweet potato aroma, sweetness, flavor purple sweet potato is better at 30%substitution. The quality of the hedonic test is better at 10% substitution . Keywords : Quality Chiffon Cake, Sweet Potato purple.
PENGARUH MOTIVASI TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA PANTAI PASIR JAMBAK DI KOTA PADANG Avandi, Rivi; 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

The purpuse of research is to see how big the influence of variable Motivation (X) towards the visited decession (Y) to the tourist attraction of Pasir Jambak Beach in Padang City. The sample of this research were 80 people taken using purposive sampling technique. The data collection was done with the questionnaire using likert scale that had been tested its validity and reliability. The research results indicate that: (1) Motivation is in good category (37,50%), (2) The decision to visit is in good category (52,50%), (3) Motivation influence toward decision to visit are 16,6% and 83, 4% are influence from other factors. the regression coefficient value of this research are 0.162 with a value of t arithmetic 3.935 on sig. 0,000 ≤ 0.05. This means that each increase of 1 unit of motivation will increase 0.162 Decision to visit units.
POTENSI NAGARI BARULAK UNTUK MENJADI DESA WISATA Ramadhani, Fredi; Waryono, Waryono; 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

In General purpose, this research is to make an inventory of potential Nagari Barulak to be a tourist village. This study was a descriptive study with qualitative approach. The sampling technique is done by purposive sampling, data were collected by observation, interview, and documentation involving informants and respondents. According to the research, the authors found some potential, Barulak has (1) Cultural Attractions, they are Masjid Taqwa Barulak, Randai Sawahliek, Silek Kampuang Datuak Malano, Pulang Padi Limo Boleh, Batagak Panghulu, Yasinan Nagari, Khatam Alqurán, Pawai Pusuang, Pangek Lapuak, Saka Anau, Tujin Jaguang, Sambalado Baluik, Randang Talua dan Kawa Daun, (2) Nature Attraction : Siboji, Puncak Kubu, Puncak Batu, Batu Baroda, Batu Kursi, Kebun Kol, Ghimau Aka (Macan Tutul), Kambing Super Boncah (3) Sepcial interest tourism: Manyuluah, Malukah, Tambakau, Baburu Kondiak. Nagari Barulak adequate public transportation such as public transportation and buses, besides Nagari Barulak have a tourist village infrastructure, such as irrigation systems, communication networks, health facilities, terminals, power supply, sewerage, roads to the security system. Barulak also has a complete tourist facilities such as Tower House, Rumah Gadang and Villa boncah highway as accommodation, 3 restaurants, traditional markets, and Barulak has public facilities such as mosque and toilet. And the important thing, Barulak communities themselves also have the courtesy, respect and hospitality to tourists.Keywords: Inventory, Potential, Tourism Village

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