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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 Sop Bakso Ikan Sebagai Makanan Anak Balita Halipah, Siti; Faridah, Anni; Yuliana, Yuliana
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 aims to analysis the quality and to know capacity of acceptance sop bakso ikan. The kind of research which done is research development involving expert panelists who are the professional lecture in Tata Boga field, science of nutrition and food science. Object of the research is fish developed sop bakso ikan. Procedure in this research begins with determined standard recipe and the recipe was developed based on local potential. Sop bakso ikan which is developed then tested of validity until valid. Result of validity tested sop bakso ikan valid in the third trial. The recipe was sop bakso ikan developed it is fish 200 gr, tapioca flour 60 gr, salt 25 gr, garlic 18 gr, ice water 30 gr, sugar 2 gr, egg 5 gr, chives 37 gr, carrot 360 gr, potato 270 gr, red onion 15 gr, celery 5 gr, water 2000 ml,spices, oil 20 gr. The result of capacity acceptance test showed that sop bakso ikan which developed is received by toodlers seen from indicator edible portion, edible parts, expression of interest in food, end the length of time spent food, with on average avery indicator 75%. Key word: Quality, Capacity acceptance, Sop bakso ikan, Toodlers
KARAKTER WIRAUSAHA PADA MAHASISWA PROGRAM STUDI D4 MANAJEMEN PERHOTELAN UNIVERSITAS NEGERI PADANG Martalena, Martalena; Silfeni, Silfeni; 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

The purpose of research is to determine the entrepreneurship character ofHotel Management at State University of Padang (UNP). This research consistssixth of indicators which is: confident, task-oriented and results, dare to take arisk, leadership, originality and future-oriented. This type of research isdescriptive research with quantitative data. Population in this research amount567 people. Data retrieval technique is probability sampling which isproportionate stratified random sampling. The total of sample in this research is85 people. Data collection using a questionnaire based on a Likert’s scale thattested for validity and reliability. Generally based on the results entrepreneurshipcharacter Hotel Management of UNP states that 4% respondent expressed verywell, 45% respondent said good, 50% of respondent states good enough and 1%respondent said not good and there is no respondent states very bad.Keywords: entrepreneurship character
STRATEGI PENGEMBANGAN PRASARANA DAN SARANA OBJEK WISATA CANDI PADANG ROCO KABUPATEN DHARMASRAYA Alvionita, Rediana; Silfeni, Silfeni; Suyuthie, Hijriyantomi
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

This research was motivated by the lack of infrastructure and facilities in the tourism site Candi Padang Roco. The purpose of research is to determine the development strategy of infrastructure and facilities of tourism site Candi Padang Roco.This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation involving informants with snowball sampling technique, namely: four managers (Department of Tourism), three people Kenagarian Siguntur and three travelers. Data analysis techniques in the study include: data reduction, data presentation and conclusions.The results of this study stated that: 1) The strength of the infrastructure and facilities of tourism site Candi Padang Roco, has been the availability of infrastructure and facilities most tourism site. 2) The weakness of infrastructure and facilities of tourism site are the road conditions are not good, there is no electricity, clean water is not available, there is no public transport to tourism site there is no shop, café or restaurant and not a home stay. 3) Opportunities that have the infrastructure and facilities to complement the tourism site is their discourse managers for the development of infrastructure and facilities of tourism site like building a bridge. 4) Threats to infrastructure and facilities of tourism site is the presence of the other attractions that are superior, lack of awareness of travelers to keep the tourism siteDevelopment strategy of infrastructure and facilities for tourism site Candi Padang Roco are improv road infrastructure. Using the river as a source of clean water and lighting. Provide nurses and first aid required by tourists. Provide homestay which have unique characteristics. Build a restaurant or café. Provide rental bikes as transportation to tourism site. Conducting conduct training to the community and invite the community to participate actively in creating tourist charms, tourism attraction at least once a week.Key words: Development Strategy, Infrastructure and Facilities of tourism site
PENGARUH KOMUNIKASI INTERPERSONAL TERHADAP KINERJA KARYAWAN DI DAIMA HOTEL PADANG Eldia, Shinta Putri; Kasmita, Kasmita; 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 reseach aims to find out how big the influence of interpersonal communication (X) on employee performance (Y) in Daima Hotel Padang, with total populations of 74 employees and Sample with 43 permanent employees. Data collection techniques were conducted by using questionnaires, and documentation by using Likert scale that has been tested for its validity and reliability. Further data is analyzed through description and correlation analysis with the help of computer program SPSS version 16.00. The results of this reseach found that: 1) Interpersonal Communication is in good enough category (84%), 2) Employee performance is in good enough category (42%), 3) Influence of Interpersonal Communication on Employee Performance Daima Hotel Padang, with Asymp Sig for variable Interpersonal communication is 0.849 and for employee performance is 0.115. With the value of Sig> from 0.05, it means that the better communication interpersonal employees the better the results of employee performance in Daima Hotel Padang and vice versa. The effect of variable X to Y is 14.4%, while 85.6% is influenced by other factors such as work environment, work discipline, work motivation, and work atmosphere. It is recommended for the management of Daima Hotel Padang to foster the cohesiveness of employees in working and in communicating in order to achieve good performance.Kata kunci : Komunikasi Interpersonal, Kinerja
Hubungan Motivasi Belajar dengan Disiplin Belajar pada Mata Kuliah Pemangkasan Rambut Mahasiswa Program Studi D4 Tata Rias dan Kecantikan Mardiyah, Laila; Rahmiati, Rahmiati; Yanita, Merita
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 article aims to reveal the relationship between motivation to learn the Discipline Learning course on hairdressing student of Jurusan Tata Rias dan Kecantikan Fakultas Pariwisata dan Perhotelan UNP.This research is a quantitative descriptive correlational. The population in this study were all students of batch 2013 Department of Jurusan Pendidikan Tata Rias dan Kecantikan, the sampling technique is total sampling. Data collection techniques is using a questionnaire (questionnaire) by using Likert scale. Mechanical analysis of the level of achievement of respondents with a percentage formula, test requirements analysis using normality test and linearity test, while using the Pearson correlation coefficient analysis Product Moment Correlation and continued with the t test for significance analysis of the correlation coefficient and hypothesis testing.Based on the analysis of data obtained an average score of 58.67% percentage of learning motivation with low category, Discipline Learning is the percentage of 54.75% with a low category. The results of the analysis of correlation of 0.615 with the interpretation of a strong correlation, while the test based on the mean of the correlation obtained by the price t count> t table (3,613> 2.011) which means that Ha which reads "There is a relationship that is positive and correlation between Motivation to Discipline Learning Course Pruning of Jurusan Pendidikan Tata Rias dan Kecantikan FPP UNP ".Keywords: Relationships, Motivation, Discipline Learning, Trimming Hair.
KREATIVITAS MAHASISWA S1 TATA BUSANA DALAM MATA KULIAH DESAIN RAGAM HIAS JURUSAN KESEJAHTERAAN KELUARGA Sabri, Bismeri; 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

The problem in this study is characterized by decorative generated monotonous, rigid and difficult to find new ideas. The research objective was to express creativity S1 students in the subject of fashion design decorative Department of Family Welfare. Type of research is descriptive quantitative research population Family Welfare S1 students of fashion. Samples were taken with a total sampling technique. The data was collected using a Likert scale questionnaire. For the reliability of the instrument used Cronbach alpha formula. For the presentation of data analysis techniques used. The results seen from the six indicators are: 1. Openness to new experiences, considered good enough 2. Flexibility in thinking, considered good enough 3. Freedom of expression considered quite good 4. It has a pretty good fantasy categorized 5. The interest in creative activities categorized quite well 6. Confidence in their own ideas considered good enough. Based on the distribution of scores in a variable decorative creativity Creativity Students are classified as being categorized, while the level of achievement of the results of questionnaires in the category quite well. Can be seen and verified from the collection of student assignment in the form of a portfolio.
Studi Tentang Desain Pakaian Pengantin Suku Talang Mamak dikecamatan Rakit Kulim Kabupaten Indragiri Hulu Provinsi Riau Jubaedah, Siti; Efi, Agusti; Yuliarma, Yuliarma
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

This study aimed to documentation , analyze and describe data about wedding apparel designs Talang Mamak tribe as seen from the Bride Outfits design philosophy and meaning. This research is descriptive qualitative. The location of this study in the district of Kulim Raft Indragiri Hulu in Riau Province.  Data collection techniques using three techniques are observation, interview and documentation. The results of the study Talang Mamak tribe clothing Bridal bride and groom men wearing form perempuanya shirts, pants, and cap Salempang . Material shirts of cotton, wool, Salempang, cotton and velvet . Kundur florals and diamonds. Colors used red and black color hiasanya using woven hangings . Bride of using the short form of Kebaya , gloves , and tools Salempang andam, songket woven material , meaning the philosophy of the wedding dress is courage, sanctity became the bride dared to enter the gates of the household and cheerfulness lost all cocky arrogant, originated from the household life flows along to the grave . Keywords : Bridal Apparel Design Talang Mamak Tribe
MAKANAN ADAT MANJAPUIK MARAPULAI PADA ACARA PERKAWINAN DI NAGARI MUNGKA KECAMATAN MUNGKA KABUPATEN LIMA PULUH KOTA Dahnia, Whustoh; Baidar, Baidar; Gusnita, Wiwik
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 this study are to (1) describe the implementation of traditional events of Manjapuik Marapulai,(2) to identify custom food types, (3) to describe the equipment used to bring food, (4) to express the meaning in the food brought Manjapuik Marapulai ceremony. This is qualitative research, research location in Nagari Mungka, with interviewee Bundo Kanduang, Niniak Mamak, and community. Data collection techniques are observation, interview and documentation. Data analysis techniques are data reducation, data persentation and conclusion or verification. The results showed that, Manjapuik Marapulai event was held on baralek day at the time agreed by both families. Traditional food consists of 1 bowl of white rice, 2 chunks of meat curry, 2 chopped coconut curry, 2 fried fish,3 pieces of meat rendang, 1 duck eggs, 2 galamai, 2 wajik, 2 plate of rice lomak, 2 plate of rice rendang, 1 plate of ompiang ajik, 1 luwo dish,4 paniaram, 1sponge cake, 1 agar- agar and 4 banana combs. The equipment used for carrying food are the tuna and its base, katidiang, carano and lid, the flat plate, and the bowl. The meaning of the food is to bond the two families and the married life of daro and marapulai. Keywords: Traditional Food, Manjapuik Marapulai, Nagari Mungka
KUALITAS DAN DAYA TERIMA SALA LAUAK DENGAN PENAMBAHAN BAYAM DAN IKAN SEGAR SEBAGAI MAKANAN ANAK BALITA Sari, Wulan Puspita; Faridah, Anni; Yuliana, Yuliana
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 purpose of this research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers’ interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers.Keywords: sala lauak, quality, acceptability, spinach, toddlers
Persepsi Mahasiwa Tentang Kualitas Pelayanan Kantin Dede Universitas Negeri Padang Oktarinaldi, Taufik; Kasmita, Kasmita; Suyuthie, Hijriyantomi
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 students perceptions about the quality of service at Kantin Dede Universitas Negeri Padang,analyzed by five indicators. This type of research is descriptive quantitative research. The population of this research are students who visit the Kantin Dede Universitas Negeri Padang totaling 7250 people. The sampling technique is non-probability sampling, by using incidental sampling. The number of samples in this research amounted to 99 people. Data was collected using a questionnaire with Likert scale that has been tested for validity and reliability. The results showed that: 1) reliability are categorized quite amounting to 49.49%, 2) responsiveness are in good category that is equal to 39.39%, 3) assurance that are in enough category amounting to 53.54%, 4) empathy that are in the category enough that is equal to 49.49%, 5) physical evidence are in good category that is 44.44%.Keywords: Perception, Quality of Service

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