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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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MINAT BELAJAR SISWA KELAS XI PADA MATA PELAJARAN MENGHIAS BUSANA DI SMK NEGERI 3 SUNGAI PENUH Wetti, Pera; Ramainas, Ramainas; Ernawati, Ernawati
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 begins with a problem lack of student interest in participating subject clothes purpose decorate fashion. This study to describe the class XI student interest in the subject of decorating fashion in SMK N 3 sungai penuh, seen from the factor attention, desires, and feelings. This researsh is a descriptive study in this research quantitative. Population class XI student of the school year 2012 / 2013 amounthing to 37 people, where the entire population of the research sample (sampling Saturated). Techniques of data collection using a likert scale questionnaire from which has been validity and reliable, data analysis was done by using SPSS (Statistic Product Solution Service) version 12. The result showed that the score of student attention enough that category 54,1%  while the desire of student including high category that 61,5% and feelings of student including high category that 63,7%. Of the three indicators that obtained of description of the class XI student interest  in the subject of decorating fashion is quite that 59,2%. Keywords: Interest study Students, Decorate Fashion
RAGAM HIAS SUJI CAIR PADA SULAMAN SELENDANG KOTOGADANG KABUPATEN AGAM SUMATERA BARAT (STUDI KASUS DI YAYASAN AMAI SETIA) Rahman, Doni; Efi, Agusti; Novrita, Sri Zulfia
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 objective was to describe the decorative embroidery on SujiScarves Kotogadang Liquid in terms of design and decorative patterns, andmanufacturing techniques. This type of research is qualitative descriptive. Theinformants are leaders Crafts Amai Setia Foundation, community leaders orbundo kanduang and craftsmen who were 8 people. The technique of collectingdata through interviews, observation and documentation using an interview guideand observation guides. Data analysis technique is data reduction datapresentation and conclusion. The results stated shape design is naturalisticdecoration with floral and leaf. Motifs arranged in a shawl with a size of 2m longand 50cm wide with symmetrical and asymmetrical arrangement. Keharmonisseen from the arrangement and color selection motif. Decorative pattern is a pattern encountered many fill the field. Embroidered making techniques suji cairembroider Kotogadang are: (a) The instrument used was pemedangan, wax paper,carbon paper, needles, and scissors. (b) The material used is a tissue fabric, silk,embroidery threads superior, and thread macau. (c) The process of making themanufacturing phase begins decorative pattern design, installation pemedanganthen proceed with the stitching process by using a variety of skewers.
ANALISIS PROFITABILITAS PERUSAHAAN SEBELUM DAN SESUDAH CORPORATE REBRANDING (Studi Kasus Pada Kyriad Bumiminang Hotel Periode Juli – Desember 2015 dan Juli – Desember 2016) Mulia, Putri Rahma; 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 research to analyze the profitability of Kyriad Bumiminang Hotel before and after corporate rebranding period July-December 2015 and July-December 2016 using five profitability ratios. This research is a descriptive research with comparative method. The data used in this research is secondary data. Technique of data collecting done by using method of documentation. The results of this research indicate that 1). Average PM Hotel Bumiminang before doing corporate rebranding 17.2% and after doing corporate rebranding 38.7%. There was an increase after a corporate rebranding of 21.5%. 2). Average ratio of OER Hotel Bumiminang before corporate rebranding 22.20% and after corporate rebranding 40.52%. There was an increase after the corporate rebranding of 18.32%. 3). Average ratio ROA Hotel Bumiminang before corporate rebranding 2.60% and after corporate rebranding 3.47%. There was an increase after the corporate rebranding of 0.87%. 4). Average ROE ratio of Hotel Bumiminang before corporate rebranding (18.60%) and after corporate rebranding of 16.72%. There was an increase after the corporate rebranding of 35.32%. 5) Average ratio GOPAR Hotel Bumiminang before corporate rebranding Rp. 100,346.8 and after corporate rebranding Rp.253.147,04. There was an increase after the corporate rebranding of Rp.152.800,7.Keywords: Analysis, Profitability, Corporate Rebranding.
JENIS DAN MAKNA MAKANAN PADA ACARA BALATAK TANDO DI DESA SUNGAI NANAM KECAMATAN LEMBAH GUMANTI Fitra, Yelniza; Baidar, Baidar; Fridayati, Lucy
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

The purpose of this study is to identify the type of food, explaining processing techniques, describes the manner of presentation, and express the meaning of food in the event balatak tando. This type of research is qualitative. The place of research in Sungai planted. Sources of data obtained from bundo Kanduang, traditional leaders and local communities. Data collection techniques Snow-Ball Sampling by observation, interviews, and documentation. Analysis of field data reduction, display, conclusion and verification. The results showed that (1) the type of food at the event balatak tando comprises seven types of food, namely: the staple food, side dishes, vegetables, sauce, appendages, fruit and cake or pangacok. (2) Mechanical processing of food in the event balatak tando, fried, boiled, digulai and burned (3) How to serve food at the event balatak tando namely the dish saprah and basanduak. (4) The food at the event balatak tando meaning that all problems should be negotiated or discussed to find trouble spots that should not be decided by one of the family (5) the event balatak tando manduduan alek, eating pangacok, tuka tando, eating rice basanduak.Keywords : Types, Meaning, Food, Balatak Tando
PENGARUH BAURAN PROMOSI TERHADAP KEPUTUSAN TAMU UNTUK MENGINAP DI HW HOTEL PADANG ABDILLAH, MUHAMMAD; Kasmita, Kasmita; Abrian, Youmil Abrian
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

The purpose of research is to determine the Effects of Promoion mix to Guest Buyer Decision in HW Hotel Padang. This type of research is a comparative study causal. Population in the research amounted to 1400 people. Sampling technique is non probability sampling, using insidental sampling. Number of sample in this research amounted to 94 people. Data collection using a questionnaire based with the Likert scale that tested for validity and reliability.  Based on these results by using the t test showed that the five indicators of the promotion mix (Advertising, Personal selling, Sales promotion, Public relations, and Direct marketing) buyer decisions as the dependent variable significantly with the value of R square of 0.813.
PENGARUH SUBSITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS KUE PUTU AYU Kaputri, Yossy; Gusnita, Wiwik; 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 thelack utilization of banana flour used in diversity of food processing, while banana flour can be one alternative to replace some of wheat flour as main material from Putu Ayu. This study aims to analyze the effect of substitution treatment of banana flour by 25%, 50%, 75% and 100% on the quality of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by proposing the organoleptic test format. Analyze data using ANAVA, if FCcount> FTable then proceed with Duncan test. From the results of this study there is a significant influence of the use of banana powder on the quality of the cake with the use of pure banana as much as 50% mengahasilkan cake putu ayu with the best quality, including volume (soft), color (light brown), kerstur (soft) , and taste (Banana). Keyword: Banana Flour, Putu Ayu, Quality.
PERAN PENGAWASAN SUPERVISOR DI DEPARTEMEN HOUSEKEEPINGHOTEL ROYAL DENAI BUKITTINGGI Wahyuni, Desi; Silfeni, Silfeni; Kasmita, Kasmita
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 in this research to describe the role of supervisionat housekeeping department Royal Denai Hotel Bukittinggi that have five indicators are: supervision of human resource, materials, equipment,standart operating procedure and work area. This type of researchisdescriptivewithquantitative and qualitative approaches. Data collection techniques performedbyusing interviews, documentationandquestionnaires. The results showedthat in generalthe role ofsupervisionsupervisorinthe housekeepingdepartmentHotelRoyalDenaiBukittinggiclassifiedinthe category quitewellwith theinterpretation of57,14%.Kata kunci: Supervisor, Pengawasan, Housekeeping, Hotel
PENGARUH KUALITAS PELAYANAN KARYAWAN TERHADAP KEPUASAN KONSUMEN DI CFC BASKO GRAND MALL PADANG Fajri, Yaumil; Yuliana, Yuliana; Pasaribu, Pasaribu
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 arouse from the experience of researcher when visiting the CFC Basko Grand Mall Padang, that the consumers dissatisfaction with the quality of service of the employees in serving consumers. This reseach aims to see how much the influence of the variable of Quality Service (X) toward Consumer Satisfaction (Y) at the CFC Basko Grand Mall Padang. The sample in this research amounted to 100 people taken using the technique Purposive sampling technique. Data collection is done by questionnaire by using Likert scale that has been tested of the validity and reliability. The results indicate that: (1) Quality of Service is in the category of less agree (61%), (2) Consumer Satisfaction is in the less satisfied category (58%), (3) Result of simple linear regression hypothesis test obtained R Square equal to 0,309 , It means that service quality influence consumer satisfaction 30,9%, and 69,1% influenced by other factors likes: product quality, price, situation, and personal factor of consumer. Furthermore, the value obtained by regression coefficient of 0.322. This means that every increase of 1 unit of service quality will increase 0.322 units of customer satisfaction.
Faktor yang Mempengaruhi Konsumsi Sayur dan Buah Mahasiswa Pendidikan Kesejahteraan Keluarga Alda, Fahmia; Fridayati, Lucy; Elida, Elida
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 aimed to describe knowledge, attitude, individual experience, selection and food means and history of the disease PKK UNP. This type of research is quantitative descriptive with a population of 182 people, and a sample of 65 people. Sampling using proportional random sampling technique. Data collection techniques for the history of the disease, the individual experience, the selection and food means using open questionnaire (essay), while knowledge using closed questionnaire (multiple choice). Attitude measurement using a Likert scale. Furthermore, the data were analyzed descriptively. The results show the student's knowledge is quite good (47.69%), as well as attitudes fall into the category quite well (64.62%). Students like vegetables 92.3%. The most preferred type of vegetable is spinach (25.6%), while disliked is bitter melon (46.8%). Processed vegetable most preferred is the boiled vegetables (53.6%). All the students loved the fruit. The most preferred type of fruit is orange (18.2%), while unwelcome is durian and papaya (17.7%) in the form of processed fruit juice (50.00%). Digestive problems suffered were diarrhea (50.82%).Keywords: Consumption, Vegetable, Fruit
POLA KONSUMSI IKAN PADA ANAK BALITA DI NAGARI TARUANG-TARUANG KECAMATAN RAO KABUPATEN PASAMAN Apriani, rina; Yuliana, Yuliana; Kasmita, Kasmita
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

This study aims to analyze the consumption patterns of fish that includes the frequency of fish consumption, the type of fish consumed, the amount of fish consumed, forms processing, methods of cooking fish, reasons to eat fish and protein content of the fish consumed. Type of research is descriptive. Techniques in the determination of the sample is proportional random sampling. The population is children under five. The samples in this study were 35 children under five. Data collection tool that interview, format Questionari Food Frequency (FFQ) and the format of 2 x 24-hour recall. The results showed that the frequency of fish consumption among children under five is 3-4 days / week. Types of fish that frequent consumption of fish is mujair, nila and teri. The average number of fish consumed 63.75 g / hr. Forms processing and cooking of fish is often done curing and frying. Reasons parents give to children under five fish because fish is good for health and growth of children. The average protein content of the fish consumed 10-20 grams / day.

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