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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 PENGGUNAAN SARI JAMBU BIJI TERHADAP KUALITAS ES KRIM Indriany, Della Suci; Yulastri, Asmar; Holinesti, Rahmi
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 research was created by the utilization of guava processing that have not varies. This researceh was aimed to examine the benefits of giving guava fruit extract which includes 15%; 30% and 45% on the quality of the ice cream’s color, aroma, flavor, and texture. This research was a true experiment by involving completely randomized single-factor method, that was giving guava fruit extract at the rate of (0%; 15%; 30% and 45%) for three repititions. It used primary data from collecting the information from 30 panelists. Then, the data were presented in an ANOVA table, analysis of variance (ANOVA). If there was significant difference, it should be revealed by Duncan test. The result of the research showed that there were a siginifact influence between 0%; 15%; 30% and 45% for the ice crem quality on its pink color, the aroma and creamy texture although it still have a rich flavor with a sweet-tart taste. Based on data percentage analysis, to make guava ice cream with good color, good smell, and good quality is giving 45% guava extract. Thus, it is suggested to give 45% guava extract of the milk used to make good ice cream.Kata kunci: Guava Extract, Ice Cream, Quality
PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood made​​bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet
STUDI TENTANG SULAMAN TANGAN PADA PELAMINAN TRADISIONAL NARAS DI KECAMATAN PARIAMAN UTARA KOTA PARIAMAN Wahyuni, Sri; Idrus, Yenni; 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

Hand embroidery on the traditional wedding Naras Pariaman is a skill that is acquired from generation to generation, so entrepreneurs are still using the old motifs. As the development of science and technology entrepreneurs aisle switch embroider using embroidery machine. The data used are primary data obtained from business leaders and craftsmen, secondary data is data obtained from the following documents photographs. Informants in this study is the wedding business owners and craftsmen (maker motif) embroidered. The technique of collecting data through observation, interviews and documentation. The data analysis technique since before entering the field, while in the field, and after completion in the field, by performing data reduction, data presentation, and conclusion. The results of this study found that hand embroidery design motifs used on the altar Naras naturalist and geometric motifs. Types of hand embroidery used namely lekapan technique that attaches embroidery threads contained in the curtain wall, lelansir, waves, tongues, langik-langik batirai, Banta sieve, Ankin-Ankin, and dalamak. Embroidery attach beads / sequins are also present in the curtain wall, lelansir, waves, tongues, langik-langik batirai, Banta sieve, Ankin-Ankin, and dalamak. Gold thread embroidery using glass found on the veil, langik-langik batirai, Banta sieve and dalamak. Application of hand embroidery found in parts of the traditional wedding curtain walls, lelansir, waves, tongues, langik-langik batirai, Banta sieve, Ankin-Ankin, and dalamak. Kata kunci: sulaman tangan, pelaminan, Naras
PENGARUH CITRA DESTINASI TERHADAP KEPUTUSAN BERKUNJUNG DI OBJEK WISATA PANTAI CAROCOK PAINAN Putra, Edri Sulsa; Yuliana, Yuliana; 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

The purpose of research is to determine the effects of destination image toward decision to visit in Pantai Carocok Painan. The type of research is classified as associative causal. The population in this research is the visitors who come to visit Pantai Carocok Painan. The sampling technique in this research is the incidental sampling of 100 people. Data collection technique is done by spreading the questionnaire by using Likert scale that has been tested the validity and reliability. Further data is simple linear regression analysis and determinant coefficient analysis (R square), using SPSS Computer Program 16.00. The results showed that: (1) The image of the destination was in good category (59%). (2) The visiting decision is in good category (40%). (3) The result of simple linear regression test is obtained with R Square equal to 0,504 with sig level. 0,000 <0.05. This means that the destination image influences the visiting decision significantly by 50.4%, and the remaining 49.6% is influenced by other factors.Keywords: Destination Image, Decision to Visit
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR PASTRY AND ART MAHASISWA PRODI PKK UNIVERSITAS NEGERI PADANG Saputri, Marisa Ayu; Elida, Elida; Fridayati, Lucy
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 describe the motivation and learning outcomes and  analyze the relationship between motivation with learning outcomes in subjects Pastry and Art Student of PKK UNP. The study was correlational, with a population of 79 people and a sample of 45 people who were taken by random sampling technique. Data Sources students who have taken courses Pastry and Art. Data collection techniques by using a questionnaire were designed based on Likert scale. The results of this study portrait (1) student motivation Pastry and Art student of PKK UNP overall 45 (100%) included in the category enough (2) learning outcomes Pastry and Art students of PKK UNP included in both categories, with the percentage of 21 persons ( 47%). (3) There is a positive and significant relationship between motivation and learning outcomes of students in the subject of Pastry and Art with the value of the correlation coefficient of 0.221 which is in the range 0.25 to 0.5, with significant value 0,045 because of significant value <0.05.  Keywords: Motivation, Students, Pastry and Art
STUDI TENTANG SARANA PRASARANA PRAKTIK PADA MATA PELAJARAN MELAYANI MAKAN DAN MINUM DI BIDANG KEAHLIAN JASA BOGA DI SMK N 2 BUKITTINGGI Yuliardi, Roni; Elida, Elida; 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

The background of this research is the findings about there are some students have bad achievement in food and drink serving, which are 45 students or 64.36%, it’s expected cause of the lack facilities in practice. The aim of this research is to describe the practice facilities for food and drink serving in SMKN 2 Bukittinggi, including : furniture, linen, and serving tools. And also the practice room. The kind of this research is descriptive research with qualitative approach. The object of this research is the practice facilities for food and drink serving. Data resource is X grade students and the teacher of food and drink sercing in SMK N 2 Bukittingi. Data collection did by using interview, observation and documentation. Data analyzed by using qualitative descriptive method.
INOVASI PELAMINAN DIKECAMATAN LUBUK BEGALUNG KOTA PADANG Ardeni, Nofi; Zahri, Wildati; 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 aimed to describe the aisle innovation in District LubukBegalung Padang. This type of qualitative research using qualitativeresearch methods. The type of data in the form of primary and secondarydata. The technique of collecting data through observation, interviews,documentation and triangulation. The study concluded innovation aisle,look at innovations parts kasua aisle wood into the aisle seat, a part oftraditional wedding that is not used anymore as: Banta Bulek, Bantakatiak, Rambai-Rambai. The materials used in traditional wedding isvelvet and satin with gold thread sewing, and now has experiencedinnovations that sateen material with sewing lame or tinsel. Colors used intraditional wedding that is red, yellow, green, and black and is nowexperiencing innovation are like the yellow color of gold, silver, purple,blue, pink, and gray. Motifs used in traditional wedding motifs kaluak nails, motive sayik galamai, betel leaf motif and now there is thedevelopment of the old motifs that sarumpun floral, florals sow, butterflymotif. Embroidery techniques used in traditional wedding that gold threadembroidery technique that is done manually or by hand and are nowexperiencing the process of innovation that is embroidered by machine.Keyword : Wedding, Inovation, Lubuk Begalung Subdistric
PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL GRAND INNA MUARA PADANG Azwar, Hendri; Chair, Ira Meirina; Abrian, Youmil
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

The research aimed to see the Influence of Work-Discipline towardWorkers’ Performance of Grand Inna Muara Hotel in Padang. The research wasquantitative descriptive by using associative clausal method. The population was130 workers of Grand Inna Muara Hotel. The samples were 98 people who wereobtained by using simple random sampling technique. The instrument that wasused for collecting the data was questionnaire. The questionnaire used Likert scalewhich has qualified validity and reliability. Based on the research, work-disciplineof the workers was categorized as very good (87, 75%), meanwhile workers’performance was categorized as good (68, 36%). The results revealed a positive,significant correlation between work-discipline toward workers’ performance ofGrand Inna Muara Hotel that is about 6, 8%. In other words, Ha is accepted.Keywords: Work-Discipline, and Workers’ Performance
MOTIVASI PENGUNJUNG BERWISATA KE OBJEK WISATA PANTAI AIR MANIS KOTA PADANG Darmadi, Riki; Waryono, Waryono; 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 aims to determine the motivation of visitors to the touristattractions in Pantai Air Manis viewed from 2 indicators, namely, internal factors andexternal factors. This research is a quantitative descriptive research with a surveymethod. The population of this research is the domestic visitors who travel to theattractions of Pantai Air Manis. The sampling technique is non probability sampling,using incidental sampling. The number of samples in this research are amount to 98people. Technique of collecting data is done by using questionnaire with Likert scalethat has been tested the validity and reliability. Furthermore, the data were analyzedthrough descriptive analysis using SPSS 16.00 program. The results of this researchshowed that the motivation of visitors to the tourist attractions in Pantai Air ManisPadang City as a whole is in good category with an average value of 67.74. Whilebased on the indicators, (1) internal factors are in good category with an averagevalue of 34.07. (2) external factors are in good category with an average value of33.67.Keywords: Visitors Motivation, Tourist Attraction1Prodi Manjemen
HUBUNGAN PENGETAHUAN GIZI DENGAN KONSUMSI KFC MAHASISWA PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI PADANG Lindra, Maifo; Fridayati, Lucy; Holinesti, Rahmi
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 study was aimed to describe nutrition a knowledge and KFC consumption and analyze the relation between nutrition a knowledge with KFC consumption Students Culinary Education UNP. This study was a correlational, with a population in this research was 151 people, and all of them sample. The data were collection techniques for nutrition a knowledge by using a questionnaire enclosed in the form multiple choise as well as KFC consumption by using open questionnaire in the form essays. The results showed the nutrition a knowledge of students included in either category is good (54.97%). At KFC consumption variables known that the types of products most in demand is the fried chicken (27.5%) with frequencies belonging to the low level (1-2 time a week) (81.5%), and is often consumed on special days (14.5%). The location is eating visited Basko Grandmall (35%). The reason students consuming KFC because of good (23.6%). Correlation test results showed that there is a positive and significant relation between nutrition a knowledge with KFC consumption by thitung 7.036 at the level 0.000 Sig. Contributions nutrition a knowledge on KFC consumption students culinary education UNP is 24,9%.Keyword: Nutrition Knowledge, KFC Consumption

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