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Sukma Yudistira
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INDONESIA
Jurnal Pendidikan dan Keluarga
Published by Universitas Negeri Padang
ISSN : 20854285     EISSN : 25499823     DOI : https://doi.org/10.24036/jpk
Core Subject : Humanities, Education, Social,
Humanities Education Social Sciences Other
Jurnal Pendidikan Keluarga (JPK) is a scientific journal for publishing research results and critical reviews of knowledge that have not been published in other journals in the scope of vocational education and science in the fields of food, fashion, beauty and cosmetics by researchers and practitioners. The focus and scope of the journal consists of:(1) Culinary; (2) Design Fashion; (3) Beauty and Cosmetics (4) Vocational Education; (5) Tourism; and (6) Hospitality Management
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 219 Documents
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Pengaruh Jenis Mixing Foundation Terhadap Hasil Tata Rias wajah pengantin sumatera barat pada kulit wajah berminyak Desti Valwinda; Merita Yanita
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss02/644

Abstract

mixing foundatio
Pengaruh Gaya Kepemimpinan General Manager Terhadap Kinerja Karyawan di Kharisma Hotel Bukittinggi Fakhrul Rozy Ms; Pasaribu Pasaribu
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss02/626

Abstract

Abstract The objectives of the research are to find out determine the effect of the general manager's leadership style on employee performance at Kharisma Hotel Bukittinggi. This research was conducted on 38 employees of Kharisma Hotel Bukittinggi who were respondents, data collection was done by questionnaire. Sampling is determined using the Total Sampling technique. Data collection is done by distributing questionnaires to respondents and using secondary data from the hotel. The analysis technique in this study uses simple linear regression analysis. The data in this study were processed with SPSS version 21. The results of this study showed leadership style had a positive and significant effect on employee performance at Kharisma Hotel Bukittinggi.
Pengaruh Kepuasan Kerja Terhadap Turnover Intention Karyawan Di Daima Hotel Padang Rizki Amel ya; Hijriyantomi Suyuthie
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss02/645

Abstract

ABSTRAK Rizki Amelya 2019. Pengaruh Kepuasan Kerja Karyawan terhadap Turnover Intention di Daima Hotel Padang. Penelitian ini berawal dari pengalaman lapangan indutri di Daima Hotel Padang, penulis menemukan permasalahan, dimana masih adanya masalah pengelolaan SDM ditemukan pada praktiknya, permasalahan ini secara terus menerus dapat menimbulkan masalah baru yang disebut dengan Turnover Intention atau kecendrungan karyawan melakukan keluar masuk pada perusahaan. Penelitian ini bertujuan untuk mengetahui Pengaruh Kepuasan Kerja Karyawan terhadap Turnover Intention di Daima Hotel Padang. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode assossiatif kausal yang bertujuan untuk melihat seberapa besar Pengaruh Kepuasan Kerja (X) Terhadap Turnover Intention (Y) di Daima Hotel Padang. Populasi dalam penelitian ini adalah seluruh karyawan dengan jumlah 58 orang, sampel diambil dengan menggunakan teknik Sampel Jenuh. Teknik analisis data menggunakan bantuan Program Komputer SPSS versi 20.00. Berdasarkan penelitian yang telah dilakukan maka didapatkan hasil sebagai berikut: (1) Kepuasan kerja berada pada kategori buruk (72,4%), (2) Turnover Intention berada pada kategori baik (56,9%) (3) Hasil uji hipotesis regresi linear sederhana diperoleh F 44,708 dengan sig. 0,000 < 0,05, maka variabel fasilitas kerja dapat menjelaskan variabel produktivitas kerja secara signifikan, dengan nilai R Square sebesar 0,444. Artinya kepuasan kerja mempengaruhi turnover intention sebesar 44,4% dan 55,6% dipengaruhi oleh faktor lain. Selanjutnya diperoleh t 6,686 dengan taraf signifikan 0,000 < 0,05, maka terdapat hubungan signifikan antara kedua variabel. Kemudian diperoleh nilai koefisien regresi sebesar 0,559 dengan nilai pada sig. 0,000 < 0,05. Artinya setiap peningkatan sebesar 1 satuan kepuasan kerja akan meningkatkan 0,559 satuan turnover intention. Berdasarkan hasil penelitian peneliti menyarankan agar lebih meningkatkan kegiatan supervisi di Daima Hotel Padang melalui aktifitas bimbingan, pengarahan, observasi, motivasi dan evaluasi pada karyawan agar lebih meningkatkan kepuasan kerja karyawan. Kata kunci: Kepuasan Kerja, Turnover Intention, Karyawan
Validitas Dan Praktikalitas Modul Pembelajaran Berbasis E-Learning Mata Kuliah Gastronomi Yulia Mandasari
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss02/649

Abstract

Modul pembelajaran berorientasi Problem Based Learning (PBL) adalah modul yang dapat meningkatkan aktivitas pembelajaran dengan melatih mahasiswa menemukan permasalahan yang otentik, mengumpulkan informasi untuk memecahkan masalah. Penelitian ini bertujuan untuk menghasilkan modul pembelajaran Berorientasi Problem Based Learning (PBL) yang valid, praktis dan efektif. Jenis Penelitian ini menggunakan metode penelitian dan pengembangan Research and Development (R&D) dengan model pengembangan four-D (4D). Tahap pengembangan 4D yaitu Define (pendefinisian), Design (perancangan), Develop (pengembangan) dan Disseminate (Pendiseminasian). Data penelitian diperoleh dari uji vaiditas, praktikalitas, dan efektivitas. Data uji validitas diperoleh melalui lembar validasi modul pembelajarana. Data kepraktisan diperoleh dari hasil angket praktikalitas dosen dan mahasiswa. Data keefektifan dilihat dari aktivitas belajar mahasiswa. Hasil penelitian dari uji validitas menunjukkan bahwa bahan ajar berorientasi Problem Based Learning pada mata pelajaran Kulinari Dasar yang dihasilkan berada pada kategori (valid) dengan tingkat pencapaian 0,93%. dan pada aspek format modul dinyatakan (valid) dengan total nilai 0,91%; Hasil uji praktikalitas bahan ajar berorientasi Problem Based Learning mata pelajaran Kulinari Dasar dari angket Dosen dan siswa menunjukkan kategori (sangat praktis) dengan tingkat pencapaian 92,5% dan 89,23%. Dan hasil aktivitas mahasiswa pada kelas Eksperimen lebih baik dibandingkan dengan kelas kontrol. Dimana Hasil aktifitas mahasiswa di kelas kontrol sebesar 53,95% dan di kelas eksperimen sebesar 78.93%.
Pengaruh Pengaruh Fasilitas Kamar Terhadap Kepuasan Tamu Menginap Di Hotel Pangeran Beach Padang Yolanda Miranti; Yuliana Yuliana
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/751

Abstract

Abstract This study began with observations during the pre-study of guests staying at the Prince Beach Hotel in Padang. It was found that there were problems with the needs of guests who were not properly met so that guests were dissatisfied, including those who complained about room facilities that were experiencing a lot of damage that were considered less provide comfort for guests. This study aims to analyze the effect of room facilities on guest satisfaction staying at the Prince Beach Hotel Padang. This type of research is classified as quantitative research with a causal associative approach. The study population was individual guests who stayed overnight with an average monthly rate of 1,707 people. The research sample of 95 using purposive sampling technique. Data collection is done by distributing questionnaires using a Likert scale that has been tested for validity and reliability. Data analysis using simple linear regression with SPSS version 16.00. The results showed that: room facilities were classified as good (73.7%), and guest satisfaction was classified as good (61.05%). R square values ​​were obtained (10.3%), and the significance was 0.002 <0.05. This means that the influence of room facilities on guest satisfaction by 10.3% while 89.7% is influenced by other factors. Keywords: Room Facilities, Guest Satisfaction
Pengaruh Pengaruh Fasilitas Kamar Terhadap Kepuasan Tamu Menginap Di Hotel Pangeran Beach Padang Miranti, Yolanda; Yuliana, Yuliana
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/751

Abstract

Abstract This study began with observations during the pre-study of guests staying at the Prince Beach Hotel in Padang. It was found that there were problems with the needs of guests who were not properly met so that guests were dissatisfied, including those who complained about room facilities that were experiencing a lot of damage that were considered less provide comfort for guests. This study aims to analyze the effect of room facilities on guest satisfaction staying at the Prince Beach Hotel Padang. This type of research is classified as quantitative research with a causal associative approach. The study population was individual guests who stayed overnight with an average monthly rate of 1,707 people. The research sample of 95 using purposive sampling technique. Data collection is done by distributing questionnaires using a Likert scale that has been tested for validity and reliability. Data analysis using simple linear regression with SPSS version 16.00. The results showed that: room facilities were classified as good (73.7%), and guest satisfaction was classified as good (61.05%). R square values ​​were obtained (10.3%), and the significance was 0.002 <0.05. This means that the influence of room facilities on guest satisfaction by 10.3% while 89.7% is influenced by other factors. Keywords: Room Facilities, Guest Satisfaction
Formula Dan Kualitas Nugget Ikan Rinuak Yuliana Yuliana
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/766

Abstract

Rinuak fish is a species of small fish in Lake Maninjau. At the end of 2016 to mid-2018, rinuak fish are threatened with extinction. But at the end of 2018 until now, the catch of rinuak fish in Lake Maninjau is abundant again. Rinuak, including fish species that quickly rot if not processed immediately. So far, the form of rinuak fish processing is still limited. Therefore, it is necessary to develop in the form of processed food products made from rinuak fish, one of which is nuggets. The purpose of this study is to standardize the formula and identify the quality of the rhinoceros fish nuggets. The research conducted was an experiment to get the design of rinuak fish nugget products with a standard recipe. The formula standardization stage is carried out by eight expert validators in the fields of food, food, and nutrition. The results found a standard formula or recipe, which is done through a validation process twice with three trials. The results of rinuak fish nugget quality obtained an average score on the color quality categorized quite good, the shape quality was categorized quite good, the aroma quality was categorized very good, the texture quality was categorized good (soft and savory), and the taste quality was categorized good (tasty and delicious)
Formula Dan Kualitas Nugget Ikan Rinuak Yuliana, Yuliana
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/766

Abstract

Rinuak fish is a species of small fish in Lake Maninjau. At the end of 2016 to mid-2018, rinuak fish are threatened with extinction. But at the end of 2018 until now, the catch of rinuak fish in Lake Maninjau is abundant again. Rinuak, including fish species that quickly rot if not processed immediately. So far, the form of rinuak fish processing is still limited. Therefore, it is necessary to develop in the form of processed food products made from rinuak fish, one of which is nuggets. The purpose of this study is to standardize the formula and identify the quality of the rhinoceros fish nuggets. The research conducted was an experiment to get the design of rinuak fish nugget products with a standard recipe. The formula standardization stage is carried out by eight expert validators in the fields of food, food, and nutrition. The results found a standard formula or recipe, which is done through a validation process twice with three trials. The results of rinuak fish nugget quality obtained an average score on the color quality categorized quite good, the shape quality was categorized quite good, the aroma quality was categorized very good, the texture quality was categorized good (soft and savory), and the taste quality was categorized good (tasty and delicious)
Personal Hygine Bagi Pedagang Jajanan Ranggi Rahimul Insan; Asmar Yulastri
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/750

Abstract

This study aims to find out how the application of personal hygiene for street food traders in Padang Primary Schools can be seen from cleanliness; head, hair, face, nose, ears, mouth, teeth, hands, fingers, skin, and work clothes. This research was conducted in October 2019 at State Elementary School the in Padang. The type of research in this paper is a review using descriptive methods. This research was conducted by distributing questioner. The results of this study indicate that (1) Snack traders in State Elementary School 22 still do not pay attention to the cleanliness of the head and hair. (2) Face and nose hygiene of hawker merchants at 22 Andalas Padang Elementary School, Padang City is still not hygienic (3) Ear cleaning of street hawker vendors at 22 Andalas City Padang, still dirty (4) Oral and dental hygiene of hawker traders in Public Elementary Schools the 22 City of Padang is still dirty (5) Hand and Finger Cleanliness of snacks traders in State Elementary Schools the 22 City of Padang is still dirty (6) Skin hygiene of street vendors in State Elementary Schools the 22 City of Padang is still dirty (7) Cleanliness of work clothes of traders snacks in State Elementary School 22 Andalas Padang City is still lacking.
Personal Hygine Bagi Pedagang Jajanan Insan, Ranggi Rahimul; Yulastri, Asmar
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/750

Abstract

This study aims to find out how the application of personal hygiene for street food traders in Padang Primary Schools can be seen from cleanliness; head, hair, face, nose, ears, mouth, teeth, hands, fingers, skin, and work clothes. This research was conducted in October 2019 at State Elementary School the in Padang. The type of research in this paper is a review using descriptive methods. This research was conducted by distributing questioner. The results of this study indicate that (1) Snack traders in State Elementary School 22 still do not pay attention to the cleanliness of the head and hair. (2) Face and nose hygiene of hawker merchants at 22 Andalas Padang Elementary School, Padang City is still not hygienic (3) Ear cleaning of street hawker vendors at 22 Andalas City Padang, still dirty (4) Oral and dental hygiene of hawker traders in Public Elementary Schools the 22 City of Padang is still dirty (5) Hand and Finger Cleanliness of snacks traders in State Elementary Schools the 22 City of Padang is still dirty (6) Skin hygiene of street vendors in State Elementary Schools the 22 City of Padang is still dirty (7) Cleanliness of work clothes of traders snacks in State Elementary School 22 Andalas Padang City is still lacking.

Page 11 of 22 | Total Record : 219

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