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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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PENGARUH TEMAN SEBAYA TERHADAP MINAT SISWA SMP NEGERI MEMILIH KOMPETENSI KEAHLIAN TATA KECANTIKAN PADA SMK NEGERI 3 PAYAKUMBUH Widiatuti, Amelia; Rahmiati, Rahmiati; Hayatunnufus, Hayatunnufus
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

This research the first time from the low interest of SMP student to SMK. The purpose from this research to describe about the effect of the same age to interet SMP student for choice the skill competence beautymaking at SMK N 3 Payakumbuh. The type of this research is quantitative with correlation descriptive. This research population students of class IX SMPN 3 Payakumbuh, SMPN 5 Payakumbuh, SMPN 8 Payakumbuh and SMPN 9 Payakumbuh which amounted to 659 students. The extraction technique sample with random sampling by having 73 students as the sample. The research of data is primer data from respondent questioner for 50 items questions with likert scale. Data analysis technique is descriptive analysis, inferential analysis test, simple regression and hypothesis test (uji t) with SPSS versi 16.0 program. Based on the research result is the same age influence to interet SMP student for choice the skill competence beautymaking at SMK N 3 Payakumbuh which amounted to 75,1% and 24,9% influence with another variabel is not be able in this research. Key word : The Same Age, Interest, Skill Competence Beautymaking.
STANDARISASI RESEP KUE INTI DI BIRUGO KECAMATAN AUR BIRUGO TIGO BALEH KOTA BUKITTINGGI Amelia, Dessi; Baidar, Baidar; Syarif, Wirnelis
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 study the background due to the absence of standardization Kue Intirecipe. This looks in the results of observations material preparation techniquesand how to making, resulting in kue inti form of his round is less than perfect, softand oily texture, flavor less sweet and there is sticky when fried. the purpose ofthis research to found standard recipe, and the quality of the kue inti. The researchis a qualitative, with direct interviews with mothers who can be make the kue inti.Data collection techniques are interviews, observation, and documentation.Analysis using three flows of activities: reduction, presentation, and drawconclusions. This study conducted at one of the houses Birugo Bukittinggi inApril to May 2014. Based on the test results organopleptik a standard kue intirecipe that has been converted to four repetitions is found the quality in view ofthe round shape with a diameter of four cm, golden yellow color, savory of skinflavor, the sweet flavor of the contents, aromatic, and chewy textured.
PENGARUH FAKTOR-FAKTOR PROMOSI TERHADAP KEPUTUSAN PEMBELIAN KAMAR TAMU Kamal, Farid; Kasmita, Kasmita; 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 study is based on the decrease in occupancy rate of guest rooms from January toJune 2016. The purpose of research is to: (1) Knowing how a promotion at Savali Hotel Padang,(2) Knowing how the purchasing decision of the guest room at Savali Hotel Padang, (3)Analyze how the influence of factors in promotion of purchasing decision the guest room atSavali Hotel Padang, (4) Analyze how the influence of advertising against the decision ofpurchase the guest room at Savali Hotel Padang, (5) Analyze how a sales pitch against thedecision of the purchase the guest at Savali Hotel Padang, (6) Analyze how a marketing directlythe purchasing decision of the guest room at Savali Hotel Padang. This type research is a sort ofdescriptive set of quantitative.Technique Sampling is purposive sampling as many 83 people.The gathering data using the questionnaire based on the scale of likert that has proven itsvalidity and reliability. This research result indicates: (1) Promotion by Savali Hotel Padang,including category of pretty, with average scores 36,87%, (2) The Purchasing decision of theguest room at Savali Hotel Padang the categorized as well, an average score 52,6%, (3) Inpartial on 3 indicators, indicator of the most influential of the purchasing decision is an indicatordirect marketing by 1,120%, (4) The advertising effect negative with a value of 0,183%, (5) Thepromotion of sales to a positive effect on 0,980%, (6) Direct marketing have a positive influenceof 1,120%.Keywords: Promotion, Purchasing Decision
HUBUNGAN MOTIVASI BELAJAR DENGAN MINAT WIRAUSAHA PADA SISWA JURUSAN TATA KECANTIKAN SMKN 7 PADANG Melianti, Eka Oktaviani; Rahmiati, Rahmiati; Astuti, Murni
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

The background of this study because it shows the low student interest in entrepreneurship that were related to the lack of student motivation. This research is a quantitative descriptive correlational . The population in this study were students majoring Beauty SMKN 7 Padang year in 2014 and 2015 amounted to 86 people enrolled in Semester July-December 2015 ( Odd ) , the sampling technique is random sampling proportional number of 36 students. Mechanical analysis of the level of achievement of the respondents with a percentage formula , test requirements analysis using normality test and linearity test while analysis using the Pearson correlation coefficient Product Moment Correlation and continued with the t test for significance analysis of the correlation coefficient and hypothesis testing. The research showed the average score of respondents to the achievement of learning motivation variable indicates the percentage of 63% with a low category . Interest in entrepreneurship show a percentage score of 58% as well with a lower category . Relations between the two variables showed a correlation coefficient of 0626 with interpretation of strong relationships , t test showed a score of 4,129 > 2,021 so Ha is received .  Keyword: Motivation interest,  Entrepreneurship
PENGARUH MOTIVASI BELAJAR TERHADAP HASIL BELAJAR MATA PELAJARAN HYGIENE DAN SANITASI PADA SISWA KELAS XI JURUSAN TATA KECANTIKAN DI SMK N 3 PAYAKUMBUH Anggraini, Winda; Rostamailis, Rostamailis; Kasmita, Kasmita
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

This studyoriginatedfromthe factthatthe authorsfind at thefieldthatis stilla lack ofstudent motivationinlearningHygieneandSanitation, spiritandtenacityshownstudentsin learningHygiene andSanitationis lacking,studentsstilllovelazingin thestudy. The purposeof this studyaimsto describehowstudent motivation, student learning outcomesandthe influence ofmotivationon learning outcomes ofhygieneandsanitationsubjectsin classXIin theBeautyDepartmentSMKN 3 Payakumbuh. This research is(Ex PostFacto). Populationandthe samplewere students ofclassXIin theBeauty GovermaceDepartmentSMKN3Payakumbuhtakenas a wholewith 43 person. Data takenitemswith thestatementusinga Likert scaleof measurementscales. Motivationvariablesobtainedreliability fromCronbach's alphavalueis0.901whichlies inveryhighcondition. The data analysis techniqueusedisdescriptiveanalysis, testrequirements analysis, simpleregressionandhypothesis testing(t-test) .The results showed thatthere is apositiveand significantrelationship, betweenlearning motivation andlearning outcomes. Resultsof the analysis showedthat themotivationeffectof 18.8% of thesubjectslearning outcomesHygieneandSanitation, while81.2% is influencedbyothervariablesthatare notidentifiedin this study.   Kata Kunci :Adanya hasrat dan keinginan untuk berhasil, dorongan dan kebutuhan dalam belajar, harapan dan cita-cita masa depan, penghargaan dalam belajar, kegiatan yang menarik dalam belajar.
FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI BATIK PADA INDUSTRI BATIK BUNGO DI KABUPATEN BUNGO PROVINSI JAMBI Susanti, Ria Ana; Ernawati, Ernawati; Adriani, Adriani
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

This study aim to describe how the tool, material, and labor in the batikindustry, and what are the factors thet influence the production of batik bungo.Thekind of this research is quantitative descriptive. It use saturated sampling. Datacollection did by using questionnaire with Likert scale, spread to all respondents thathave been passed validation and realibility test. version The result shows that theresults showed the tool and materials on the level achievement of the questionaire isvery good category (93,67%). Labor at the level achievement of the questionaire isvery good category (83,05%). Batik production at the level achievement of thequestionaire is very good category (86,5%). Based on regression testing, tool andmanpower positif effect on the production of batik, while material negatif effect.Factor influence the production of batik is a tool, material and labor the valueadjusted square (74,0%).keyword: batik production, jambi provincial district bungo
PENGARUH PENGGUNAAN BAHAN PEMBENTUK GEL TERHADAP KUALITAS PERMEN JELI KULIT BUAH NAGA MERAH (Hylocereus polyrhizhus) AFRENGTY, TRI AYU; Yusuf, Liswarti; Faridah, Anni
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

Glucomannan and CMC are gelling material whice is expected to replace gelatin. The safety and halal of Gelatin is it still doubt because it is much imported from outside. Red dragon fruit peel can be used as natural dyes to jelly candy. This study aims to analyze the quality (texture, color, shape, aroma, flavor) jelly candy red dragon fruit peel by using gelling materia, that are glucomannan and CMC. The type of this research is experimental by using a completely randomized design of three time exsperiments with the number 30 panelists. The result of Hypothesis test indicate that there is an influence of the using gelatin, glucomannan and CMC. Glucomannan (X1) have a significant effect, on  red color,  identical form, less  flavorful aroma of red dragon fruit peel. CMC (X2) have a significant effect, very red colors,  less identical form less flavorful aroma of red dragon fruit peel. On the hedonik test, the indicators texsture, shape, aroma  and tast are preferred by panelists of using glucomannan.. While indicator color using CMC Keywords:  Jelly Candy, Red Dragon Fruit Peel, Glukomanan, CMC
PENGARUH PENGGUNAAN BUAH NANGKA TERHADAP KUALITAS ES KRIM SUSU KEDELAI Islamy, Fadhla Nur; 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 lack of utilization of soy milk in variety of foodsbecause it has a less favorable flavour, whereas soy milk has high nutritional contentand can be processed into variaty of foods, such as ice cream. The purpose of thisstudy was to analyze the effect of the used of jackfruit as much as 50 gr, 100 gr and150 gr to the quality of color, aroma, texture and taste of soy milk ice cream. Thetype of research was purely experimental with a completely randomized designmethod. The data used were primary data sourced from 30 semi-trained panelists byproposed the organoleptic test format. Analyze data used ANAVA, if Fcount > Ftablethen continued with Duncan test. The result of this research showed that there was asignificant influence from the used of jackfruit to the quality of soy milk ice cream,and the used of fruit jackfruit as much as 150 gr has the best quality soy milk icecream, included: color (white-yellow), aroma (jackfruit),texture (smooth), texture(not crystallized), taste (sweet) and taste (jackfruit).Keywords: Soy Milk, Jackfruit Fruit, Ice Cream, Quality
ANALISIS KUALITAS PUDING DENGAN PENGGUNAAN EKSTRAK WORTEL SEBAGAI PEWARNA ALAMI Fahmi, Fithrah Iqlimia; Fridayati, Lucy; 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 research was designed to analize the quality of the pudding made from carrot extract of 0% (X1), 25% (X2), 50% (X 3), 75% (X4) and 100% (X5) viewed from color, flavor, texture, and taste. This was a real experimental research which applied complete random design method and was done in three repetitions. To conduct the research, 5 experts were involved. Based on the result of the organoleptic test on the five treatments given, it was revealed that the quality of the color (orange) was in adequate category in which the highest score achieved was 3,87 on the use of 100% carrot extract. The quality of the flavor (carrot) was in adequate category in which the highest score gotten was 3,93 on the use of 100% carrot extract. The quality of the texture (soft) was in adequate category in which the highest score achieved was 3,00 on the use of 0% and 25% carrot extract. The quality of the taste (carrot) was in adequate category in which the highest score achieved was 3,80 on the use of 100% carrot extract and the taste of sweet was in adequate category in which the highest score achieved was 3,33 on the use of 25% carrot extract.Keywords : carrot extract, natural colorants, pudding, quality
PENGEMBANGAN MODUL MENGGAMBAR PROPORSI TUBUH MATA KULIAH GAMBAR ANATOMI JURUSAN IKK FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Mawaddah, Khamilah; Ernawati, Ernawati; Nelmira, Weni
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 the research as an effort to solve the college students problem in Gambar Anatomi lectures at drawing the proportions of the body, because students have difficulty in drawing body proportions. This research is a research and development known as Research and Development (R & D) which aims to produce a learning media valid and practical.The research procedures include define, design and develop stages. The data was from validity test, small group and big group of college students practicallity test, and advisor of Gambar Anatomi leature subject. The validity test given to 4 validator, practicallity test given to 10 college students, big group practicallity test given to 40 college students and given to 1 advisor of Textile Analysis lectures subject. Based validity test the researcher got score 4,54 which categorized as valid. The result of practicallity test from small group was got score 84,19% which categorized as very practical, big group test was got score 82,75% which categorized as very practical and test from advisor of lectures subject was got score 90,00% which categorized as very practical. So this module is proper to use as learning media.Keyword : Pengembangan Modul, Menggambar Proporsi Tubuh

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