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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
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Articles 590 Documents
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PERSEPSI SISWA TENTANG KOMPETENSI MENJAHIT DI JURUSAN DESAIN KRIA TEKSTIL (DKT) SMK NEGERI 4 PARIAMAN martin, leni; Syafri, Haswita; 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 research is aimed to describe student’s perception about sewing competence in textile skill design depertement at SMK N 4 Pariaman with indicators: 1) pattern knowledge. 2) measurement technique 3) pattern making technique 4) cutting technique and 5) sewing technique. The descriptive research method is being used in this research. Then, percentage is used in data analysis. Related to it, the result of student perception about sewing competence shows that: 1) the peception about pattern knowledge is not good (63,6%), 2) the peception about measurement technique is good enough (65,2%), 3) the perception about pattern making technique is good enough (66,1%), 4) the perception about cutting technique is good enough (68,5%), 5) the perception about sewing technique is good enough (70,6%). In conclusion, the student peception about sewing competence in Textile Skill Design Department at SMK N 4 Pariaman is good enough. Key Word: Student perception, Sewing competence
MOTIVASI KERJA KARYAWAN DAIMA HOTEL PADANG Putri, Melati Rabecca; Yuliana, Yuliana; Kasmita, Kasmita
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 purpose of research is to to know the employee motivation Daima Hotel Padang. This study is a descriptive correlational study. The population in this research is all employees Daima Hotel Padang. Sample selection techniques in the study using purposive sampling technique for 50 persons. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Research results employee motivation Daima Hotel Padang is sufficient with an average value 108,58 in the range 105,6 – 117,4.  While based on each indicator is: 1) perseverance is sufficient with an average value 20,28 in the range 18,1 – 20,9; 2) The excitement of working is sufficient with an average value 20,28 in the range 18,1 – 20,9; 3) Spirit of work is sufficient with an average value 25,16 in the range 23,8 – 27,3; 4) Discipline of work is poorly with an average value 22,38 in the range 20,0 – 22,7; and 5) Responsibility is sufficient with an average value 20,48 in the range 19,8 – 22,2. Keywords: motivation, work, employee, hotel
1 PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS PILUS Liana, Rozi Ayu; Syarif, Wirnelis; 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 motivated by the price of an expensive cheese, the limited processing of tofu pulp among the public then cheese can be substituted with the utilization of factory waste know namely dried tofu pulp among. So with the utilization of pulp among know at pilus cheese, people was expected to like the tofu pilus know it. The purpose of this research of tofu pulp among much as 10%, 15% and 25% in the processing to see quality of the shapes, color, aroma, texture and taste. This type of research used the methode of random design complete with three repetitions. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed that there was a significant effect on substitution on the quality of the aroma of tofu pulp, while for the quality of the shape, color, taste, and texture of hedonic test there was no significant difference in effect because Fh <Ft. The results of data analysis of quality of shape (round pointed long end), white color quality, fragrant aroma quality, crisp texture quality, taste quality. Keywords: Tofu Flour Meat, Pilus, Quality
PERSEPSI PELANGGAN TERHADAP PELAYANAN SALON KECANTIKAN DI KOTA PADANG PANJANG Julianti, Tika; Rostamailis, Rostamailis; Rahmiati, Rahmiati
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

The high customer interest forenjoy the beauty salon services in West Sumatra city ofPadang Panjang with no as indicated quality of services provided to customers , sothe performance problems still appears onmany beauty salons. This study aimed todescribe the quality of service at a beauty salon in the city of Padang Panjangseen from the indicator (1) tangibles, (2) reliability, (3) responsiveness, (4)assurance, (5) empathy. This research is a descriptive study. The studypopulation was a beauty salon customer from 4 beauty salon in the city ofPadang Panjang, amounting to 60 people. The sampling technique is nonprobabilitysampling, by using incidental sampling. Collecting data using aquestionnaire based on Likert Scale which has proven its validity andreliability. The study states that the average level of achievement of therespondents customer’s perception regarding the indicators of tangibles 64%unfavorable category, indicators of reliability 81% good category, indicatorresponsiveness 70% moderate category, indicators assurance 60% unfavorablecategory, and the percentage indicator of empathy 62% unfavorable category.Overall assessment based on an average of five indicators, it is known that thequality of service beauty salon in the city of Padang Panjang still in middlecategory with a percentage of 66.34%.Kata kunci: Persepsi pelanggan, kualitas pelayanan.
PENERAPAN HYGIENE DI RUMAH MAKAN SALERO BUNDO ULAK KARANG PADANG Nuraini Nuraini; Silfeni Silfeni; Kasmita Kasmita
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 aims to determine the application of hygiene in Salero Bundo Rumah Makan Padang Ulak Karang consisting of indicators Hygiene Equipment. This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation involving informants, namely: business and employees Salero Bundo Rumah Makan. Data analysis techniques in the study include: data reduction, data presentation and conclusions. The results of this research are: 1) Integrity of equipment, inadequate, defective equipment will be replaced by the damage, broken equipment will be discarded and not used again. 2) Washing equipment, not yet qualified applies, clean up leftover food, wash the equipment and place the equipment on a table to dry. 3) Maintenance of equipment, cleaning equipment, storing equipment in the space provided, and not to stack the equipment with other equipment. 4) Storage equipment, small drawers are made of wood, the absence of adequate storage space.Keyword: Hygiene Equipment, Eating.
KESULITAN-KESULITAN YANG DIALAMI SISWA KELAS XI PADA MATA PELAJARAN BORDIR JURUSAN DESAIN KRIA TEKSTIL DI SMK N 4 PARIAMAN fitri, masra dona; zahri, wildati; 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 reseach is purposed to describe the students‟ difficulties on embroidery subject at SMK Negeri IV Pariaman. The variables in thisresearch are difficulties that are faced by students of class XI inembroidery subject from  textile skill design major at SMKN IVPariaman with indicators: 1) the knowledge of equipments andmaterials, 2) the basic technique of emroidery, 3) and the embroiderytechniques. This research is a kind of quantitative research withdescriptive method. The data analysing technique that is used by this method is percentage technique which purposes to see the students‟respond performance level toward the indicators. Based on the dataanalysis that is acquired about student difficulties on embroidery subjectconsist of: 1) the equipments and materials knowledge about embroiderysubject in textile skill design major at SMKN IV Pariaman is very high(80%), 2) the embroidery basic techniques of class XI students fromtextile skill design major at SMKN IV Pariaman is average (67,3%), 3)embroidery techniques of class XI students from from textile skill designmajor at SMKN IV Pariaman is high (70,8%).  Kata Kunci:  kesulitan-kesulitan,mata pelajaran bordir
MAKANAN USAHA JASA BOGA DI LINGKUNGAN KAMPUS UNIVERSITAS NEGERI PADANG WIJAYA, ALI; Yuliana, Yuliana; Waryono, Waryono
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

The study aims to determine the application of employee personal hygiene food processors catering business which in terms of: (a) public health, (b) personal hygiene and (c) clothing kitchen food processors in Padang State University campus. This study is a descriptive study with quantitative and qualitative approaches. The type of data in this study in terms of primary data include 1) the owner of a catering business 2) employees of food processing and 3) the customers who visit. This study used purposive sampling technique sampling technique with particular consideration. Based on the results of the study found several issues related to the application of the personal hygiene of food processing businesses catering services, namely: 1) in general 50% of informants food processors do not pay attention to sleep and recreation in public health, 2) as much 20% -100% of informants food processors do not pay attention to the cleanliness of hands, fingernails and toes, nose, mouth, teeth and feet, 3) 60% -100% of informants do not pay attention to hygiene food processors used clothing ranging from aprons, headgear and footwear. Keywords: personal hygiene, food processors, food service institution
FAKTOR-FAKTOR YANG MEMPENGARUHI MAHASISWA DALAM MENENTUKAN MATA KULIAH PILIHAN DI JURUSAN ILMU KESEJAHTERAAN KELUARGA FPP UNP Syafriani, Selly; Ernawati, Ernawati; 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

The problem in this study is that students do not choose the elective courses based on the level of skills they want to achieve, the students do not consult the academic advisor's lecturer before taking the elective course and it is not clear what factors influence the students in taking the decision to take the elective course. This study aims to describe the factors that affect students in determining the elective courses in the Department of Family Welfare FPP-UNP. This research is descriptive quantitative. The population in this study are students of the family welfare education program year 2013-2014. The sample in this study is the entire population is sampled (total sampling) amounted to 58 people. The data obtained is the primary data obtained from the questionnaire. Data analysis in this research using descriptive analysis technique percentage. Result of research about internal factor from physiological aspect that is 65,52%, psychology aspect 58,28% consisting of intelligence 74,14%, interest 70,69%, talent 67,24%, motivation 55,17% and attitude with percentage of 24.14%. The indicator of the external factor from the aspect of the social environment that is 69,54% which consist of learning approach 84,48%, lecturer PA 68,97%, the impulse of parent 55,17%. The non-social environment aspect is 64,37% which consist of learning tool 81,03%, study time 60,34 and temperature condition with percentage 51,72%.Keywords: Physiological, psychological, social environment, non-social environment
TINJAUAN KEBUTUHAN WISATAWAN DI OBJEK WISATA PANTAI PADANG Zuhra, Usie Fatimah; 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 aimed to describe about travelers needs in Padang Coast Attractions in the review: physiological needs, safety needs, social needs, esteem needs and self-actualization needs.This type of research is descriptive with qualitative data.Data collection techniques by using interviews, observation, and documentation.Based on the research it about the needs of travelers in Padang Beach Attractions namely: physiological needsa clean place to eat and have facilities such as bathrooms, as well as a place to wash hands, gazebo that is safe, comfortable, and clean, the bathrooms are clean, mosquito. Safety needs security officers,parking attendantsand also life guard. Social needs a place to sit and a playground for children. Esteem needs merchands and beach officer more appreciative tourists who come to Padang beach. Self-actualization needs water sports, entertainment and race event held at Padang Beach. Key Word: Needs, Coast Attractions
1 Penggunaan Bahan Tambahan Pangan Pada Pengolahan Makanan Industri Rumah Tangga Di Kecamatan Payakumbuh Barat Kota Payakumbuh Fadhilla, F.; Faridah, Anni; 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 study aimed to describe the use of food additives in the food processing industry in the District of West Payakumbuh, Pespecially for dyes, flavorings, sweeteners and preservatives. This research uses a qualitative approach by using a descriptive method with data collection techniques of observation, interviews and documentation. Then for checking the validity of the data, the researchers did the test of credibility by doing the renewal observations, increased persistence, tringulasi with peers and negative case analysis. The results of the research showed that the entrepreneur using both natural and synthetic food additives. Synthetic food additives types which used are yellow, red and green synthetic dyes, flavoring MSG, and sakarine artificial sweeteners. Processed products of home industry are sanjai balado merah, hijau, karak kaliang, lento, roda gandiang, sanjai lidi, and ganepo. The amount and dosage used are not based on the regulation of Ministry of Health Republic of IndonesiaKeyword: Food Additives, Home Industry, District of West Payakumbuh, Food Processing

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