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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
PENERAPAN STANDARD OPERATING PROCEDURE MAKE UP OCCUPIED DIRTY ROOM DI HOTEL PANGERAN BEACH PADANG Ghurfah, Yahdi Al; Yuliana, Yuliana; Waryono, Waryono
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

This study aims to describe the implementation of standard operatingprocedures make up occupied dirty room at Hotel Pangeran Beach Padang wereevaluated from eight indicators namely: Access to the room, the first step whenyou are in the room, stripping, making beds, dusting, cleaning the bathroom,vacuum carpet and recheking. This type of research is descriptive with qualitativedata. Data collection techniques performed by using the method of observation,interviews, and documentation. The results showed that the application ofstandard operating procedures make up occupied dirty room at Hotel PangeranBeach Padang is generally not good, because there are several indicators that didnot applied correctly by all roomboy. On indicators dusting, cleaning thebathroom and vacuum the carpet all roomboy not apply SOP correctly. Whileother indicators have been applied correctly by four of the eight people roomboy.Keyword: Application of SOP, Make Up Occupied Dirty Room
PENGARUH PERBENDAAN KOMPOSISI TEPUNG TAPIOKA TERHADAP KUALITAS BAKSO LELE Zulkarnain, Juita; 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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AbstractThis research aimed to analyze the different affect of tapioca’s composition which 15%, 25%, 35% to the quality of shape, colour, flavor, texture and the taste ofcatfish bakso. The kind of this research is experimental using complete randomdesign with 1 factor which is the amount of tapioca’s with difference the composition(15%, 25%, 35%) with 4 times repeat, that did in the Tata Boga Jurusan KK FT UNPworkshop in December 2012. The hypothesis shows that there is an affect of the usedof tapioca’s 15%, 25% and 35% to the catfish bakso quality. Tapioca’s compositionshows that the us of 15% tapioca’s give the better affect to the flavor, savory, and leletaste dominantly. For the 25% tapioca’s give the better affect to all indicators. Andfor the 35% tapioca’s give the better affect to the colour, chewy texture, smooth fibertexture and for the hedonic test shows that bakso with 25% tapioca’s is mostlyfavored.Keywords : bakso, catfish, tapioca
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
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.
KUALITAS DAN DAYA TERIMA SALA LAUAK DENGAN PENAMBAHAN BAYAM DAN IKAN SEGAR SEBAGAI MAKANAN ANAK BALITA Sari, Wulan Puspita; Faridah, Anni; Yuliana, Yuliana
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 research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers’ interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers.Keywords: sala lauak, quality, acceptability, spinach, toddlers
Kualitas Dan Daya Terima Sop Bakso Ikan Sebagai Makanan Anak Balita Halipah, Siti; Faridah, Anni; Yuliana, Yuliana
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 research aims to analysis the quality and to know capacity of acceptance sop bakso ikan. The kind of research which done is research development involving expert panelists who are the professional lecture in Tata Boga field, science of nutrition and food science. Object of the research is fish developed sop bakso ikan. Procedure in this research begins with determined standard recipe and the recipe was developed based on local potential. Sop bakso ikan which is developed then tested of validity until valid. Result of validity tested sop bakso ikan valid in the third trial. The recipe was sop bakso ikan developed it is fish 200 gr, tapioca flour 60 gr, salt 25 gr, garlic 18 gr, ice water 30 gr, sugar 2 gr, egg 5 gr, chives 37 gr, carrot 360 gr, potato 270 gr, red onion 15 gr, celery 5 gr, water 2000 ml,spices, oil 20 gr. The result of capacity acceptance test showed that sop bakso ikan which developed is received by toodlers seen from indicator edible portion, edible parts, expression of interest in food, end the length of time spent food, with on average avery indicator 75%. Key word: Quality, Capacity acceptance, Sop bakso ikan, Toodlers
PENGELOLAAN FASILITAS OBJEK WISATA PEMANDIAN TIRTA ALAMI KABUPATEN PADANG PARIAMAN Davinky, Ikrar; Yuliana, Yuliana; Waryono, Waryono
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 aimed to describe: (a) planning, (b) organizing, (c) direction and (d) supervision in the tourist bathing Tirta Alami Padang Pariaman district. Describe the aspects of facilities management based attractions such as (a) restaurant facilities, (b) and shopping facilities (c) facilities at tourist sites attractions baths Tirta Alami. This type of research is descriptive qualitative data. Data was collected using observation, interviews, and documentation involving informants inside that one person led part tourist attraction manager baths Tirta Alami, one staff manager attractions baths Tirta Alami, one community manager of the restaurant, and one community manager shopping facilities, a research instrument that determines the research instruments, data reduction, data presentation. Based on the results of the study found several issues related to the management of the facility attractions: 1) Attraction manager and manager of the baths Tirta Alami Attraction restaurants surrounding communities do not have a good plan for the future. 2) Attraction business already has a restaurant employee organization for the field of work each, 3) Managers control of the attraction of the restaurant focused on building control, employee and the restaurant menu. 4) Attraction business tirta baths naturally do briefed on employees and building rehabilitation. The results of the study suggested that leadership part tourism managers Tirta Alami Padang Pariaman district is already planning work for one year, organizing clear for employees attractions baths Tirta Alami, monitoring regularly and strict supervision of employees and provide sanctions for employees break and give rewards for employees who abide by the regulations attractions that management can function properly.Keywords: Management, Facilities, Attractions
PENGARUH PEMANFAATAN BUAH MENGKUDU (Morinda citrifolia L) TERHADAP PENYEMBUHAN KETOMBE KERING SUSANTI, TETI; rahmiati, rahmiati; 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 study aimed to analyze the use of noni fruit to cure dry dandruff whichwas measured from the level of skin itching of the head, the amount of crust/dandruff, scalp conditions and hair loss levels. There are three kind of treatment onthis research that was the control group, the first experimental group and secondexperimental group. The type of research was quasi experimental study withNonequivalent Control Group Design and the technique sampling was purposivesampling voluntarily. The sample was nine of UNP students who indicated sufferingfrom dry dandruff. Data analysis was analytical Varian and Duncan test. The resultsshowed that the cure in the control group did not show a change for better progress inevery indicator. On the contrary, the first and the second experimental groups showedsignificant result in every indicator. As a result, the use of noni fruit can cure drydandruff on the first experimental group with treatment once in a day.  
KEPUASAN KERJA KARYAWAN DI HOTEL HOTEL ALIGA PADANG Yulfiana, Dita; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 aims to determine the employee's satisfaction Aliga HotelPadang. This type of research is descriptive quantitative. Population of thisresearch is all employees Aliga Hotel Padang, amounting to 58 people. The sampleselection of this study using total sampling technique (58 people). Collecting datausing a questionnaire based on Likert Scale which has proven its validity andreliability. The results showed that overall job satisfaction of employees belong to acategory quite satisfied with the average value of 104.74 which were in the range of87.7 - <107.2. While based on individual indicators, namely: 1) The contents belongto the category of work is quite satisfied with an average of 18.84 in the range of15.7 - <19.2; 2) Supervision classified in categories quite satisfied with an averageof 19.19 in the range of 15.7 - <19.2; 3) Opportunity to advance classified incategories quite satisfied with an average of 18.24 in the range of 15.7 - <19.2; 4)Wages belong to the category quite satisfied with an average of 12.86 in the rangeof 11.2 - <13.7; 5) Co-workers belong to a category quite satisfied with an averageof 19.02 in the range of 15.7 - <19.2; 6) Working conditions are satisfied belong tothe category with an average 16.59 in the range of 16.5 - <19.5.
Co-Authors A. Mushawwir Taiyeb, A. Mushawwir A.A. Ketut Agung Cahyawan W Adha, Hari Nandio Adi Wijaya Agus Wartiningsih Alam Anshary Aleyda, Vivi Nur Andadinata, Muhammad Faiq Renaldy Andika, Putri Anni Faridah Arifin, Ardian ARISANDI, DESSY Arlinda, Putri Asmar Yulastri Asmawarti Asmawarti Asnawi Asnawi Asnur, Lise Aulia Rahmi, Aulia Azda, Yessilvia baidar baidar Berutu, Feronika Betris Sonita Bingar Diky Linggarjati, Bingar Diky BR Sinuhaji, Sri Ulina Chairul Chairul Darmadi Darmadi Darmawan, Mada Surya Darsini Darsini Davinky, Ikrar Delveza, Agustiarani Deseka, Mentari DWITAMA, FRISCA SASRI Eded Tarmedi, Eded Elvira, Devi Endang Uliyanti Erlita, Chahyani Fajri, Syahrul Fajri, Yaumil FASANDRA, FERNANDO Ferdian, Feri Fernando, Ricky Bayuandry Fery Firmansah, Fery Ghurfah, Yahdi Al Gusti, Via Halipah, Siti Hambali Hambali Hanafiah, Anggi Hardianti, Rinda Harmupeka, Apridanti Haryanto, Oda L.B. Hayatunnufus Hayatunnufus Hera Oktadiana, Hera Heriyanti Heriyanti, Heriyanti hery kresnadi Husna, Rifdatul Hutari, Tri I Gusti Lanang Sidiartha ICA PUTRI MINANG SARI, UTARI ARDILLA Ida Bagus Subanada Inayati, Syarifah Ira Meirina Chair Ismawati Ismawati Izhar Salim Joteni, Adriana Juita Zulkarnain juliana, eki Kasmita Kasmita Kelvin Kelvin Khairunnisa Khairunnisa Kindi Amelia Konder Manurung Kurniawan, Teddy La Ode Nggawu Lailatul Amanah, Lailatul Laurensius Salem Liswarti Yusuf Lucy Fridayati M. Wahid Syaifuddin Manuputty, Rensi Martono Martono Marzuki Marzuki Mashuri Eko Winarno, Mashuri Eko Mefri, Happy Meirina, Ira Mellisa, Sherly Mery Sukmiwati Miranti, Yolanda Mohammad Yunus, Mohammad Muhammad Ridlo Yuwono, Muhammad Ridlo Mulyadi Mulyadi Nafiza, Azka Zahro Naserd, Yolanda Febriani Nastiti, Nabeta De Natalia, Dewi Novendra, Riki novia elsa mayuna Novita Sari, Dwi Putri Novitasari, Rifni Nur Habibah Nurprihatin, Filscha NURSAL, MUTIA HERLINA Nurul Kusuma Dewi, Nurul Kusuma Ohorella, Hayat Marwan P. Tommy Y. S. Suyasa Pasaribu, Pasaribu Pebrianti, Denny Permadi, Hendro Praci, Rusti Mawa Pramudia, Heru Prasetyo, Sefrin Maulana Prasetyowati, Derita Dwi Pratama, Diko Pratamy, Rahayu Putra, Dion Rahmana Putra, Edri Sulsa Putri Rahmadani, Putri Putri, Mairihda Putri, Melati Rabecca Putri, Sari Dewi Putri, Yuzia Eka RAHAYU, IFNALIA Rahmadani Rahmadani Rahman Karnila Rahman, Aidil Rahman, Faizir Rahmansyah, Jeffry Rahmawati Bakri Rahmi Holinesti Rahmiati Rahmiati Ramadani, Betria Ramadeni, Ramadeni Rangkuti, Nurhamidah Restianti, Risa Rezkia, Fadhillah Rica S.W. Goeridno rina Apriani Rindani, Liantika ririn fitri Riyan Hidayatullah, Riyan Rohmana, Rohmana Rostamailis Rostamailis rts lismawati Ruaida Ruaida Saharudin Saharudin Sale, Firdaus Santy, Santy Saputra, Niko Sari, Marnita Sari, Ria Setia Sari, Wulan Puspita Satria, Imam Ali Sharen Annisa Sidhi, Muhammad Silfeni Silfeni Silvia Reni Yenti Soepardi, H. Goeswono Sofyan, Ahdi Topan Suci Wulandari Suhartini, Lelly Sukarta, Asmah SUKRISTIANI, DWI Susanty, Lela SUSI ASMIDAYANTI Suyuthie, Hijiriyantomi Suyuthie, Hijriyantomi Syafitri, Nur Indah Syafriani, Oza Syahputra, Rahmadani Syahputra1, Syakir Mahid Syamsuddin Syamsuddin Tahang, Heriyanti Tahang, Heriyanti Taniawati Supali Tarsisius Dwi Wibawa Budianta Taslim Taslim TETI SUSANTI Tiffany, Intan Uluelang, Kris Umi Nur Khasanah, Umi Nur Utami, Nilma Lova Wahyuni, Cica Wanara, Anangga Dewang Wardhani, Indira Sukma Waryono, Waryono Widyastuti Widyastuti WIJAYA, ALI Wilujeng, Fuji Rahayu Wilujeng, Fuji Rahayu windi, whindi Yandra, Yandra Yasir Arafat, Yasir Yenny Djuardi, Yenny Yohanes Bahari Yolanda, Fanny Youmil Abrian Yulastra, Roni Yulfiana, Dita Yulia Maya Sari Yundari, Yundari Yusminah Hala, Yusminah Zulhitra, Deki