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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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PENGELOLAAN OBJEK WISATA TAMAN HUTAN RAYA BUNG HATTA KOTA PADANG FASANDRA, FERNANDO; Yuliana, Yuliana; 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

The research is motivated by the conditions of the Bung Hatta Forest Park is not maintained properly. The purpose of research is to describe the Management of Forest Park Attraction Bung Hatta Padang City which includes: planning, organizing, actuating, controlling. The research is descriptive qualitative, with the sources of data that was taken from management officer informants, local communities, and visitors. Selection of the informants using snowball sampling technique. Data collection is using interview technique, observation, and documentation. The results of research indicates that the Management of Forest Park Attraction Bung Hatta Padang City is not maximized. This can be seen by each indicator: (1) The planning attraction for the long term is to conservate the area and for the short term is to development attraction. The planning in general has not led to the development of the attraction, (2) The organizing of the management officers is only responsible about main duties of technical operations and technical support, and application of the organizing management are still in general, with lack of specification of work, (3) actuating was remind to each other from management officers attraction for the jobs to be done, (4) The controlling was conduct by management officers together with the local communities of attraction, police, and Padang City forestry agency.
PENGARUH SUBSTITUSI JANTUNG PISANG TERHADAP KUALITAS ABON DAGING SAPI Fiannisa, Resti; Faridah, Anni; 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

This research was distributed by the utilization of banana heart is still not varied and prices of beef abon is expensive. This research aims to analyze the influence of substitution banana heart as much as 0%; 25%; 50% and 75% of the quality beef abon in terms of color, smell, taste and texture. This type of research is pure experiment 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. Results of the research showed there was significant influence of the quality beef abon that is brown color quality, taste banana heart quality and fibrous fiber quality but has no effect on the good smell quality, savory taste quality and crisp texture quality. It can be concluded that the best percentage is found on substitution banana heart as much as 75%.Keywords : Banana Heart, Beef Abon, 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, embroidery 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..Keyword: Songket, Melayu, Dumai
STUDI KETERLAMBATAN PENYELESAIAN SKRIPSI MAHASISWA PROGRAM STUDI PENDIDIKAN TATA RIAS DAN KECANTIKAN JURUSAN TATA RIAS DAN KECANTIKAN FAKULTAS PARIWISATA DAN PERHOTELAN Annisa, Sri Willy; Rahmiati, Rahmiati; Yanita, Merita
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 goal of this research is to discover the difficulties that are experienced by the college students to accomplish the thesis in study program of Make-up and Beauty Education majoring in TRK-FPP-UNP. There are two focuses of this research, they are:1) the internal factor : college students difficulty in finding the problem/idea that will be studied in writing the thesis, and their difficulty in presenting the idea and concept in the background of the problem. 2) the external factor: the difficulty in collecting the information of the data in the field, and their difficulty in doing some related consultation in communicating with the advisor. This is a qualitative research.The data collecting technique in this research uses observation, interview, and documentation method. The validity technique is completed by doing observation extension, observation exertion, triangulation, and auditing. The result of this research shows that the college students experience difficulties in finding the problem/idea that will be studied in writing the thesis; The difficulty of these college students in presenting the idea in background of the problem; The difficulty in collecting the data; and inappropriate communication technique used by the college students. From the research results can be recommended for students to have an interest in reading and motivation in working on the thesis as well as establish a good relationship with the advisor so that the counseling process can proceed smoothly.Keywords: study delays, the completion of the thesis, study program of Make-up and Beauty Education.
PERSEPSI GURU PAMONG TENTANG KOMPETENSI MAHASISWA TATA RIAS DAN KECANTIKAN DALAM PELAKSANAAN PPLK PADA SMK DI SUMBAR PUTRI, SYOFIA MELISA; katin, yusmar emmy; hayatunnufus, hayatunnufus
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 describe the practice of Student TeacherTeaching Competency Education D4 Makeup and Beauty inEducation Field Experience Program Implementation (PPLK) atvocational schools in West Sumatra. This research is descriptivequantitative. The population in this study were all teachers who haveled officials in conducting PPLK students at vocational schools inWest Sumatra, which totaled 19 people. The research instrumentused questionnaires using a Likert scale instrument validity andreliability have been analyzed and then the data is described usingpredefined categories of assessment to analyze the scores obtainedfrom each of the assessment indicators. Based on the results of dataanalysis obtained results are indicators of competency masterylearning materials students obtained the highest level of achievementrespondents unfavorable category with a score of 36.84%, anindicator of management competence learning program gained thehighest level of achievement in the category of respondents with ascore of 31.57 %, an indicator of competence using instructionalmedia respondents obtained the highest level of achievement in bothcategories with a score of 36.84%, an indicator of competencyAssessment of student learning outcomes obtained the highest levelof achievement respondents unfavorable category with a score of42.10%.Keyword: Persepsi Guru Pamong, Kompetensi Mahasiswa, Mahasiswa PPL
PENGELOLAAN PRODUKSI USAHA BORDIR BUKITTINGGI (Studi Kasus Pada Usaha Bordir Ambun Suri) Febriani, Reka; Zahri, Wildati; 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 describes how the business premises Ambun Suri manage production so much in demand, this study aims to obtain information, analyze and describe data tentangpengelolaan Ambun Suri production embroidery business as workforce planning, tools and raw materials, and production planning.The method used in this study is a qualitative case study method. This research was conducted in the city of Bukittinggi. The type of data in the form of primary data and secondary data. Data collection was done by observation, interviews, and documentation. Data analysis techniques used are data reduction means summarizing key points in accordance with the focus of research, the presentation of the data is done in the form of a brief description, and conclusions mentioned here can answer the problem formulation. To get valid data to perform data validity extended way back spaciousness observation point researchers to obtain additional discovery, increase endurance, triangulation and auditing.Results of research on the management of the production of embroidery, namely: (1) planning workforce consisting of recruitment is done in non-formal, planning work time in a place of business Ambun Suri 5 days a week and remuneration planning tailored to the work or how much finished materials embroidered (2) planning tool starts from planning sewing machine, sewing needle, thread and material used starting from planning its kind and many are used in production. (3) for the planning of production starting from the planning motifs, decorative patterns, embroidery process to distribute it.Kata kunci : Pengelolaan Produksi Bordir Bukittinggi
PENGARUH PEMANFAATAN PATI SANTAN KELAPA SEBAGAI MASKER RAMBUT (HAIR MASK) TERHADAP KELEMBABAN RAMBUT PASCA REBONDING Karlina, Yana; Rahmiati, Rahmiati; Astuti, Murni
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 uses quasi experimental quasi experimental method with design of Non Equivalent Control Group Design. The object of this study is dry hair due to rebonding. The population in this study is UNP students aged 18-25 years, have the same criteria. Sampling was taken by Purposive Sampling technique which was conducted by voolunteer (volunteer) with the number of samples of 9 people. The data collected from this research are primary data obtained directly from the sample. The collected research data was analyzed using descriptive analysis, and using Normality Test, Homogeneity Test, Variance Analysis Test (ANAVA) and DUNCAN Test. Based on the results of data, showed that in the control group (X0) without using coconut milk starch showed very dry conditions changed in dry conditions, and not yet in the Normal category or humid. In the experimental group 1 (X1) using coconut milk starch 1 times 2 days there were significant changes as well as in the experimental group 2 showing the results on hair moisture indicator. The hypothesis was accepted because < 0.050 and then continued with DUNCAN Test which showed significantly different groups.Keywords: Coconut milk Starch, Post Rebonding, Moisture Hair
KEPUASAN WISATAWAN TENTANG DAYA TARIK WISATA PANTAI AIR MANIS PADANG Rindani, Liantika; Silfeni, Silfeni; Yuliana, Yuliana
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 purpose to know howsatisfiedthetourists of Pantai Air Manis Padang tourism which include four of tourist’s attraction indicators that are attraction, accessibilities, amenities and ancillary services. This research consists of four indicators are: attraction, accessibilities, amenities, and ancillary services. This type of research is descriptive research using survey method. Population in this research amounted to 2.023 people’s. Sampling technique is non probability sampling, using incidental sampling. Sample number in this research amounted for 96 people’s. Data collection using a questionnaire that tested for validity and reliability. Based on the Result of the research shown that tourist satisfaction about tourist attraction of Pantai Air Manis Padang tourism is fairly satisfy categorized with average value 143,78 at the range score 140 - <170 with 50% percentage. Kata kunci: kepuasan wisatawan, daya tarik wisata, Pantai Air Manis Padang1Prodi D4
PENGARUH PENGGUNAAN JENIS GULA TERHADAP KUALITAS KUE SARANG SEMUT Jannah, Raudhatul; Faridah, Anni; 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

This research was motivated by the only type of sugar that had been used in making sarang semut cake. The absence of the use of different types of sugar that affect the quality of the sarang semut cake. The use of sugar mommonly applied is granulated sugar. The purpose of this reserch to analyze the effect of using of the kind of sugar for quality of sarang semut cake that incude the volume, shape, color, smell, texture and taste. This tpye of research pure experiment with complete random plan method. The variabel of research include free variabel that is XO (sugar), X1(aren sugar), X2 (palm sugar), and X3 (lump sugar). Primary data that sourced from 30 semi trained panelists by proposed organoleptic test format. Data analyst with ANAVA, if the result show the real difference then continued by Duncan test. The result of reseacrh is there are a real difference by using the kind different types of sugar at color quality, smooth texture, uniforming of shape, chewy texture, and the taste that have not real difference. The best kind of sugar of making sarang semut cake are the using of palm sugar for coor indicator, hollow texture and taste.Keywords: Effects, The type of sugar, Quality, Sarang Semut Cake
KONTRIBUSI INFORMASI KARIR TERHADAP MINAT BERWIRAUSAHA SISWA JASA BOGA DI SEKOLAH MENENGAH KEJURUAN NEGERI 9 PADANG Fresiskha, Jenny; Yulastri, Asmar; Chair, Ira Meirina
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 to (1) describe the career information Jasa Boga students SMKN Padang 9, (2) describe the Jasa Boga students interest in entrepreneurshipt SMKN Padang 9 and (3) reveal the contribution of career information to Jasa Boga students' interest in entrepreneurship in SMKN 9 Padang. This study is a descriptive correlational study. The study populationwas Jasa Boga student’sof class XIISMK 9Padangin the academic year2012/2013as many as102students. Samples were obtained from 50% of a population of 51 students. Collecting data using a structured questionnaire with Likert scale.Questionnaire used had been tested for validity and reliability. The descriptive analysis of the results showed that the students' career information categorized quite good (37%) and interest in entrepreneurship categorized quite good (45%). Correlation coefficient between the variables of career information with interest in entrepreneurship (r2) = 0.096 means career information contributed 9.6% to as much interest in entrepreneurship. While the rest (90.4%) affected other variables. The results showed that the students' career information obtained is still less than the maximum. Therefore need to be increased efforts to provide information about career. Therefore need to be increased efforts to provide information about careers. So that students will understand and have a career choice before completing school.     Keywords: Career Information, Interests Entrepreneurship, SMK students

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