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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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DESKRIPSI POLA MAKAN PENDERITA MAAG PADA MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG fitri, ririn; Yusuf, liswarti; 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 research aimed to describe diet pattern for student with stomach disorder in KKFT-UNP, concerning in type of food that student mostly consumed and meal timefrequency. The population is 39 students of KK FT-UNP that being diagnosed bystomach disorder, sample is taken by total sampling technique.The result shows thatdiet pattern based on food’s types that had been recommended are 22 types, but only17 types is consumed by 35.9% respondent (medium category). In non-recommendedfood amount to 50 types, and 44 types are consumed by 35.9% respondent (highcategory). Whereas, 87.2% (very low category) respondent rarely and didn’tconsumed recommended food. The frequency of respondent consume nonrecommendedfoodis53.8%(highcategory)with theintensitiesareoftenandalways.Basedon regularity of meal from respondent shows that 38.5% is not eatingregularly; 33.3% is lack of breakfast; 59.0% eat two times a day and 51.3% didn’t eatat mealtime; 46.1% always eat late, and 51.3% eat after they starving (very lowcategory). Keywords: stomach disorder, diet pattern, university student.
PERBEDAAN TEKNIK MORDANTING TERHADAP HASIL PENCELUPAN ZAT WARNA ALAM EKSTRAK DAUN KELADI HIAS (Philodendron) DENGAN MORDAN AIR TAPAI PADA BAHAN SUTERA AMELIA, ELSA; Adriani, Adriani; Idrus, Yenni
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 study is a True-experiment to reveal differences mordanting techniques to result mordant dyeing silk material with water Tapai. This study aimed to describe: 1) the name of the color (hue) 2) Dark bright color (Value) 3) Flatness Color and differences resulting from dyeing silk using ornamental taro leaf extract (Philodendron) with water mordant Tapai using the technique of pre-mordanting , meta-mordanting and post-mordanting.The data used is primary data obtained from the results of experiments using the silk material of ornamental taro leaf extract (Philodendron) with water mordant Tapai. The object is a silk cloth dipped with ornamental taro leaf extract (Philodendron) using pre-mordanting techniques, meta-mordanting and post-mordanting. The research data was obtained by spreading the research instrument which is based rating scale, which is distributed to the panelists. Research procedures performed with several stages, namely: 1) the preparation phase 2) Phase 3 implementation) stage of completion, and 4) assessment stage of data analysis techniques performed with SPSS (Statistical Product And Service Solution) version 16.0 using the formula F test (Fisher Test).From the experimental results it can be seen that the dyeing silk using ornamental taro leaf extract (Philodendron) with water mordant Tapai using pre-mordanting techniques, meta-mordanting and post-mordanting produce the same colors that Indian Red (red indian). The results of the data analysis bright dark color (value) indicates Fhitung> Ftable = 2935> 3.22 means that there is no significant difference on the bright dark color (value). In flatness color indicates Fhitung <Ftabel = 199 <3.22. This means that there is no difference flatness of color due to differences in technique mordant in dyeing silk using ornamental taro
PENGARUH PENGGUNAAN MASKER MENTIMUN TERHADAP PERAWATAN KULIT WAJAH BERJERAWAT Lindawati, Ayu; Hayatunnufus, Hayatunnufus; 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

This study is based on the number of adults and adolescents aged 17-25 years, has a type of inflammantory pimple type Papula, due to acne lack of confidence when doing the activity. This study aims to analyze the effectiveness of the use of cucumber mask against acne facial skin care with assessment indicators include color, diameter and amount of acne. This research type Quasi Experiment with Design Nonequivalent Control Group Design. The object of this study is students who have facial skin acne, amounting to nine people samples.Teknik sampling purposive sampling conducted volunteer. The data collected from this research are primary data. Prior to hypothesis testing it is necessary to test the analytical requirements to see normality and homogeneity test, to test the hypothesis used ANAVA test and continued Duncan test. Based on the results of this study, showed that in the XI group there was no significant effect, X2 there was a significant effect as well as on X3 showed significant results on color indicator, diameter and amount of acne. Differences in the effect of cucumber mask use among the three treatment groups showed significant results with a 0.000 score, because 0.000 <0.050 the hypothesis was accepted.Keywords: Cucumber, Acne Face Skin
PELAKSANAAN PENGALAMAN LAPANGAN INDUSTRI (PLI) MAHASISWA D4 MANAJEMEN PERHOTELAN DI HOTEL HW KOTA Setiani, Rini; Elida, Elida; Suyuthie, Hijriyantomi
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 reseach is to describing the implementation On The Job Training (OJT) of D4 Hotel Manajement student at HW hotel Padang. The result of previous survey indicate that the implementations of OJT Hotel Management student has not been conducted well. The type of research is descriptive qualitative. The informant where from Officers of Industrial relation Unit, coordinator OJT at the Home Economic Departement, Lecture as The Academic Supervisor, HW Hotel supervisor, and Hotel Management student that already finish OJT. The analisis technique this reseach are data reduction, data presentation, and deduction. The result of that search is that during OJT show knowledge jobs, quality of work, attitude, study skills, collaboration with collagues, the ability to follow safety procedures are good but initiative at work, dicipline, absent are poorly and need to be increase.Key Word : On the Job Training
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KABUPATEN PASAMAN BARAT Rahmadona, Tiwi; Yulastri, Asmar; Syarif, Wirnelis
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 was to 1) menginvetaris types of traditional cakes 2) make inventory based on traditional cake recipes that exist in West Pasaman 3) describes the functions of traditional cakes in West Pasaman. This type of research is qualitative research. Data collection techniques by observation, interviews, and documentation. Analysis of field data which includes reduction, display, conclusion and verification. The results showed that (1) the type of cake traditionally found in West Pasaman is two types of traditional cakes of dry and wet tardisional cake. (2) traditional cakes recipe is: there are 15 kinds of traditional pastries and 38 kinds of traditional wet cake. (3) the function of traditional pastries in West Pasaman Kabuapaten is as cakes that were served during traditional events, Eid, souvenirs, and snacks daily. Keywords: Inventory, Traditional Cakes.
MOTIVASI BELAJAR SISWA PADA MATA PELAJARAN DESAIN KECANTIKAN KOMPETENSI KEAHLIAN TATA KECANTIKAN RAMBUT DI SMKNEGERI 3 PEKANBARU Dewi Afriani S, Dina Ranap; Rostamailis, Rostamailis; Yusmerita, Yusmerita
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 aims toreveal, the motivation to learnthesubjectDesignBeautyHairBeautySkills CompetencystudentsinSMKNegeri 3Pekanbaruwhichincludesindicator(1) The desireand thedesire ofthe subjectssucceededinBeautyDesign(2) Encouragementandlearningneedsin theBeautyDesign(3 )expectationsandfutureaspirationsin learningDesignBeauty. This type of researchisdescriptivequantitative. Populationandsampleanentirestudentcompetency skillsHair BeautyClassesXandXIof the school year2010/2011SMKNegeri 3Pekanbaru, amounting to 65people. Collecting datathroughquestionnaires.Data analysis techniquesin the form ofdescriptivestatisticswiththe level oftechnicalattainmentpercentageof respondentswithformula.Results showedthat thelearning motivationbypassionand the desireto succeed inlearningBeautyDesignby64.44% with thelow category, encouragementandlearningneedsinBeautyDesigncategoryat61.69% withlowandhopesandaspirationsof the future inBeautyDesignamounted to74.27% with themedium category   Kata Kunci :Hasrat dan Keinginan Berhasil, dorongan dan Kebutuhan dalam Belajar, Adanya Harapan akan Cita–cita Masa Depan
PELAKSANAAN UPACARA MAANTA BUBUA DI KANAGARIAN CUPAK KECAMATAN GUNUNG TALANG KABUPATEN SOLOK Noverina, Delvince; Baidar, Baidar; Syarif, Wirnelis
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 study is about nowadays the people in Nagari Cupak that involved in cooking the cultural foods only the oldest people above 60 years old, while the people about 40 years old and the teenagers only involved in serving the food. The objectives of this research are to (1) describe the arrangement of the Maanta Bubua ceremony, (2) describe the kind of cultural food of, (3) describe tools that used to bring the cultural food, (4) the meaning of the cultural food. The method used in this study is qualitative method. The arrangement of ceremony in Nagari Cupak has two steps which are preparation before the ceremony and the cultural ceremony of Maanta Bubua. The traditional food and cakes on Maanta Bubua ceremony in Kanagarian Cupak is Nasi, Randang, Apik Ayam, Ayam Goreng, Ikan Goreng, Lemang, Pinyaram, Galamai Kacuik, Nasi Kuning, Kue hias. Special tools that used to bring the cultural food on Maanta Bubua ceremony in Kanagarian Cupak is cambuang, large plate, oval plate, dinner plate, tray or platter. The meaning of cultural food that brought on Maanta Bubua ceremony symbol of hope and desire that you want to accomplish in the future married life.Keyword: Maanta Bubua the procession of ceremony
PENGARUH MOTIVASI BERRESTASI TERHADAP PRESTASI KERJA KARYAWAN PANGERAN BEACH HOTEL PADANG Adriani, Genia; 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

This research starts from observations of researcher towards motivation work achievement against an accomplished the employee Pangeran Beach Hotel Padang alleged lack of employee accomplishments Pangeran Beach Hotel Padang. This research consists of 4 indicators of motivation overachievers: considering the risks, pay attention to feedback, creative/innovative, and resolution time, and consists of 6 indicators work achievement: accomplishments, honesty, discipline, cooperation, personality, and responsibility. Therefore the aim of this research is to know the motivational contribution towards employee achievements accomplished Pangeran Beach Hotel Padang. The results showed that: (1) Motivation Overachievers is at category enough (82,26%), (2) Achievement of work are at a sufficient category (64.52%), (3) test results of simple linear regression hypotheses obtained Fhitung 18,477 with sig. 0.00. This means significantly 0.00 0.05 Motivational variables then < Overachievers (X) may explain the variables work achievement (Y) significantly. So the variable affects variables achievers motivation work achievement. Furthermore with the R square of 0.235 variable influence Motivation means Doing (X) against the variable work achievement (Y) is 23.5%, while 76.5% are influenced by other factors such as: attitudes, knowledge, and education.Keywords : Work Motivation, achievement
HUBUNGAN PENGETAHUAN DENGAN SIKAP PEMILIHAN KOSMETIKA PERAWATAN KULIT WAJAH MAHASISWA JURUSAN TATA RIAS DAN KECANTIKAN UNIVERSITAS NEGERI PADANG Q.H, ASSHARA QEMHA; Rahmiati, Rahmiati; Rosalina, Linda
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 aims to reveal the relationship with Attitude Cosmetics Knowledge Students in Election Cosmetics Skin Care in the Department of Makeup and Beauty Padang State University. This research is a quantitative descriptive correlational. The population in this study were all students of the Department of Education Makeup and Beauty force 2011.2012 and 2013, which amounted to 100 people, while the sample was taken by purposive sampling with stratified sampling amounted to 50 people. Data collection techniques using an objective test items for cosmetics knowledge variable (X) and a questionnaire with Likert scale to measure attitudes in choosing cosmetics (Y). 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. Based on the analysis of data obtained an average score of respondents to the attainment of knowledge of cosmetics 82% with high category, the attitude of the students in choosing a facial skin care cosmetics 64% with a bad interpretation. Both variables are weakly associated with a correlation of 0.340. Having the correct considerations in choosing cosmetics is not only based on the wishes and environmental influence but rather the knowledge of good and bad effects in choosing facial skin care cosmetics are used.
HUBUNGAN KEBIASAAN MAKAN PAGI DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN MATEMATIKA DI SMP N 7 BUKITTINGGI RAHMI, AULIA; Chair, Ira Meirina; Yuliana, Yuliana
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

This study aimed to describe the breakfast habits of students, learning outcomes, and analyze the relationship between breakfast habits with student learning outcomes in mathematics. This research is correlational nature of survey research. The population in this study were all students of SMP N 7 Bukittinggi, amounting to 230 people. Samples numbered 70 people obtained by simple randoom sampling. Data processed by descriptive and correlation tests. Pimer data obtained in this study using questionnaires and secondary data obtained from the value before remedial student learning outcomes in mathematics. The results showed that by 34.29% students have a habit of having breakfast in the bad category.There  77% students acquire learning outcomes with values ​​below the number of completeness, and the rest 23% of students above the number of completeness. There is a significant relationship between breakfast habits with student learning outcomes in mathematics with a correlation coefficient of 0.481 with a significance value of 0.000.   Keywords: habits, eating breakfast, learning outcomes

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