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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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HUBUNGAN DISIPLIN KERJA DENGAN KINERJA KARYAWAN DAIMA HOTEL PADANG Setyaningsih, Feni; Elida, Elida; Suyuthie, Hijriyantomi
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 aims to: 1) Describe the employee discipline Hotel Daima Padang, 2) Describe the employee's performance Daima Hotel Padang, and 3) Analyzing there a positive and significant relationship between the work and performance of employee discipline Hotel Daima Padang. This research is correlational research. The population in the study were employees of Hotel Daima Padang totaling 50 people. The sample totaled 50 employees taking the total sampling technique. Data was collected using a questionnaire and analyzed through description and correlation analysis using SPSS. The results showed that: 1) Discipline Employees are in the good category (72%), 2) Employee Performance are the good category (56%), 3) Results Corelasi Product Moment test with significance level of 5%, there is a positive relationship and significantly between Discipline Working with Employee performance with r value of 0.0418 with the interpretation of the relationship is quite strong. Keyword: Discipline of Work, Employee Performance
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KAKI NAGA IKAN PATIN Sirtin, Pramita; 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 aims to analyze the effect of processing techniques of the quality catfish drum stick in terms of shape, colour, texture, aroma, and flavour. This type of research is pure experiment (true experimental) using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. The results showed significant effect on the quality the same of the shape catfish drum stick. Results of the indicator oval shape, shipshape, colour of the yellow gold, elastic texture, fragrant aroma and tasteful flavour was no significant effect of the catfish drum stick quality with the different processing techniques.Keywords : Drum Stick, Catfish, Quality.
TENUNAN SONGKET MELAYU RIAU DI KOTA DUMAI PROVINSI RIAU Sari, Mutia; Efi, Agusti; Adriani, Adriani
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

Riau Malay songket woven in Dumai City is a traditional cloth Melayu Riau Riau Malay cultural heritage. Current issues Malay songket weaving is not widely known outside the community of Riau, this study aimed to describe the Riau Malay songket woven In Kota Dumai which includes the type of thread, color, dye and dyeing yarnThe method used is descriptive qualitative method. Collecting data in this study is done by using observation, interviews and documentation. Source of data taken is shaped notes both written and non-written (recorded) derived from informants who were interviewed, documentation, literature study. Furthermore, the data reviewed and analyzed by the steps of data reduction, data presentation, drawing conclusions. Data validation was done with the extension of observation, increase persistence and triangulation.The results showed that the type of thread used to weave songket in Kota Dumai Riau Malay is cotton yarn (CSM) with an assortment of colors,ivembroidery thread and gold thread for motives. Riau Malay songket woven color in Dumai city which initially predominantly use original colors (red, yellow, green) has developed into unlimited colors, so that the use of color today are very diverse. Dyes used for dyeing yarn dye is artificial (synthetic). Substances in the form of powder or powder color is called dye procion. Natural dye is not used as a reason for the creation of a long natural dyes and natural dye material limitations that exist. The process of yarn dyeing yarn bleaching done in advance, after the bleached yarn dyeing yarn made into a synthetic dye.
PENGARUH PEMANFAATAN KRIM GAMBIR TERHADAP PERAWATAN KULIT WAJAH NODA BEKAS JERAWAT S, Ruth Friskila; Rahmiati, Rahmiati; Rosalina, Linda
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

Acne scars is on of skin disorder caused by the damage of the collagen which. Usually people who are vulnerable to acne often occurs between the ages of 18-25 years because at this age increased sebaceous glands due to hormonal changesGambir extract cream is one of the semi-traditional cosmetics that contain active substances catechins and Tannins act as antioxidants which can be used as a bleaching treatment of acne scars to restore tissue damaged collagen in the skin. This study aimed to analyze the effect of the use Gambir extract cream to the skin care facial acne scars assessment indicator.This study used a quasi-experimental methods with (Non Equivalent Control Group Design). The object of this study is acne scars and samplies taken through purposive sampling technique. Total sample are six people aged 18-25 years old with acne scars. Data collected from this study are primary data. Data analysis technique used is descriptive analysis and t test (independent samples t test).Based on the analysis of data, proving that skin care facial blemishes acne scars without using cream Extract Gambir in the control group (X0) did not change any results significantly until last treatment (8) while the acne scars treat with cream Extract Gambir in the experimental group (X1) showed no significant change from baseline (pretest) starting from after the second treatment and continued to progress until the last treatment (treatment to 8).Then homogeneity testing has been done it acquired two data have the same variance (homogeneous), therefore the value of t referenced in testing the hypothesis is t on Equal variances assumed. The above data shows that tcount is equal to (12.252), while the value t table for provisions df 4 at a significance level of 5% is equal to (2,776). Thus the price t count> t table (12.252),> 2,776) it is proved that the hypothesis does not differ significant influence on the use of cream extract Gambir in both groups of the facial skin care fade blemishes acne scars with a significant level of 5% is rejected , With b ahwa meaning there is the effect of using Gambir extract cream to fade acne scars. For that is expected to respondents and the public to always use cream Gambir extract in treating facial skin stained acne scars.Keywords: acne scars, Gambir, cream,ekstrak
PENGARUH PEMANFAATAN BUAH MENGKUDU (Morinda citrifolia L) TERHADAP PENYEMBUHAN KETOMBE KERING SUSANTI, TETI; rahmiati, rahmiati; yuliana, yuliana
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

This study aimed to analyze the use of noni fruit to cure dry dandruff whichwas measured from the level of skin itching of the head, the amount of crust/dandruff, scalp conditions and hair loss levels. There are three kind of treatment onthis research that was the control group, the first experimental group and secondexperimental group. The type of research was quasi experimental study withNonequivalent Control Group Design and the technique sampling was purposivesampling voluntarily. The sample was nine of UNP students who indicated sufferingfrom dry dandruff. Data analysis was analytical Varian and Duncan test. The resultsshowed that the cure in the control group did not show a change for better progress inevery indicator. On the contrary, the first and the second experimental groups showedsignificant result in every indicator. As a result, the use of noni fruit can cure drydandruff on the first experimental group with treatment once in a day.  
Kreativitas Siswa Pada Pembelajaran Bordir Kelas XI Jurusan Desain Produksi Kriya Tekstil Di SMK Negeri 4 Pariaman Husni, Rafikah; Yasnidawati, Yasnidawati; Novrita, Sri Zulfia
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 background of this research was the lack of students’ creativity level in learning the embroidery in SMK 4 Pariaman. The lack of students’ creativity of their self-confidence and aotonomy in desingning motives, their creativity in combining the color of materials and yarns and their creativity in sewing the embroidery are the indicators of the lack od students’ creativity development. The objective of this research was to describe the students creativity in learning embroydery. This research was a descriptive research which was conducted by quantitative approach, the consisted of (1) self confidence and anatomy, (2) curiosity, and (3) diligent. The data was primary data. The population in this research was the grade XI students in learning the embroidery at textile craft production design department at SMKN 4 Pariaman. They were consisted of 22 students. The data was collected by using the scale likert and questionnaire. Then, the data was analysed by using descriptive analysis in counting the persentage which consisted of maximum and minimum valves, mean, mode, as well as the standard deviation of each indicator and variable. The resultof this reserach shows that the students creativity in learning the embroidery in grade XI of textile craft production design department in SMKN 4 Pariaman is in the medium category (58,15%), its indicators: (1) self_confidence and autonomy is in the medium category (53,33%), (2) the curiosity is in the medium category (60,29%), (3) diligent is in the medium category (60,71%). Keyword: creativity of students, learning embroidery
PENGARUH PENGAPLIKASIAN SHADING DAN TINT PADA RIAS WAJAH MALAM HARI TERHADAP BENTUK WAJAH BULAT Handika Putri, Tri Gitia; Rahmiati, Rahmiati; Yanita, Merita
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

Research background of some problems especially round face shape (grouped face shape is not ideal). This problem arises when doing makeup for the night, because in this case required correct correction so that all the deficiencies on the face can be covered through makeup. The aim of this research is to analyze the application of shading and tint on night face makeup to round face shape with use of one layer, two layers, and three layers. This type of research is quasi experiment with non equivalent Control Design form. The object of this study is students of state university of Padang who has a round face shape aged 18-22 years. Sampling by purposive sampling technique.Sources of data of this research there are six panelists that provide indicator-based marking in the assessment sheet used as a research instrument. Before the hypothesis test is necessary to test the analysis statement to see the normality and homogeneity, to test the hypothesis used anava test and continued Duncan test.The results of this study indicate that there are significant effects of all treatment groups studied is the value of f arithmetic>f table. It is advisable to use tan tint shading preferably with the use of two layers because it is more efficient and effective in terms of time and energy.Keywords: shading and tint, night makeup to round face shape
PENGELOLAAN FASILITAS OBJEK WISATA PEMANDIAN TIRTA ALAMI KABUPATEN PADANG PARIAMAN Davinky, Ikrar; Yuliana, Yuliana; Waryono, Waryono
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 research aimed to describe: (a) planning, (b) organizing, (c) direction and (d) supervision in the tourist bathing Tirta Alami Padang Pariaman district. Describe the aspects of facilities management based attractions such as (a) restaurant facilities, (b) and shopping facilities (c) facilities at tourist sites attractions baths Tirta Alami. This type of research is descriptive qualitative data. Data was collected using observation, interviews, and documentation involving informants inside that one person led part tourist attraction manager baths Tirta Alami, one staff manager attractions baths Tirta Alami, one community manager of the restaurant, and one community manager shopping facilities, a research instrument that determines the research instruments, data reduction, data presentation. Based on the results of the study found several issues related to the management of the facility attractions: 1) Attraction manager and manager of the baths Tirta Alami Attraction restaurants surrounding communities do not have a good plan for the future. 2) Attraction business already has a restaurant employee organization for the field of work each, 3) Managers control of the attraction of the restaurant focused on building control, employee and the restaurant menu. 4) Attraction business tirta baths naturally do briefed on employees and building rehabilitation. The results of the study suggested that leadership part tourism managers Tirta Alami Padang Pariaman district is already planning work for one year, organizing clear for employees attractions baths Tirta Alami, monitoring regularly and strict supervision of employees and provide sanctions for employees break and give rewards for employees who abide by the regulations attractions that management can function properly.Keywords: Management, Facilities, Attractions
HUBUNGANINFORMASI TENTANG SMK DENGAN MINAT SISWA SMP MEMILIH PROGRAM KEAHLIAN TATA BOGA DI KABUPATEN PESISIR SELATAN Jefriyanti, Ranti; Elida, Elida; Faridah, Anni
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

The purpose of this study to analyze the relationships of information about vocational interests junior high school students choose skill program Culinary. This research is a quantitative correlation approach. This study population junior class IX students at the Kabupaten Pesisir Selatan academic year 2016/2017, amounting to 7,700 students with a sample of 192 students. The sampling technique by means of cluster sampling.Collecting data using a questionnaire with Likert scale and Gutman scale.The data is processed using SPSS 16. The results of this study concluded that there is a positive relationship and significant information about vocational interests junior high school students choose skill program Culinary to the count r ie: 0237 with the interpretation of the relationship is lowKey Word: information, vocational school, interest junior high school student, culinary
SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; Yusuf, Liswarti; Syarif, Wirnelis
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 study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.

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