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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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ANALISIS KUALITAS COOKIES BAYAM SANDRA, NOVITA; Yusuf, Liswarti; Faridah, Anni
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 usage of spinach as a nutritious food which rich of vitamins, such as vitamin A, B, C and minerals or ferrum (Fe). The function of Fe is to prevent anemia, immune system disorder, and decrease the risk of cancer and hepatitis. The addition of spinach in making cookies can improve the nutrition of cookies. This research aim to analyze the impact of adding spinach, in this case; fresh spinach, blanched spinach and dried spinach to the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness, and the taste of spinach leaf to the cookies. The type of this research is an experiment by using random design method conducted in three. The result of hypothetical test shows that there are some impacts on the three treatments. The good influence is show by the addition spinach leaf which blanched and dried with the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness and the taste of spinach leaf.Hedonically tested, it is also shows that the blanched and dried spinach are much more preferable among the panelist. Keywords: Cookies, Spinach, Fe
PENGARUH PENGGUNAAN AIR BIASA, AIR KELAPA MUDA DAN AIR TEBU TERHADAP KUALITAS ROTI MANIS Indriani, Ika; Syarif, Wirnelis; 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 reserarch was based on use of different liquids, which is using mineral water, young coconut water and sugar cane water as ingredient of sweet bread. Kind of research is a pure experiment using a completely randomized design method with three repetitions. Used data are the primary data from 30 semi-trained panelist by submitting organoleptic test (a form) to see a quality of volume, shape color, aroma, texture and taste of sweet bread. We aralyzing data using ANAVA, if Fhitung > Ftabel, then proceed with duncan test. The result showed there was a significant influence on quality of the sweet bread, that is volume (doubled), shape(neat), shape(round symrtric), crust color (golden brown), crumbs color (creamy white), aroma (yeast), texture (soft), texturev(smooth), abd sweetness. The best percentage exists in the use of young coconut water on the production of sweet bread.Key word : Water, Coconut Water, Cane Water, Sweet Bread, Quality.
STUDI TENTANG BUSANA TRADISIONAL PASUMANDAN PADANG Ramadani, Emilia April; Ernawati, Ernawati; 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

Traditional Clothing Pasumandan is one of the traditional dress at the wedding ceremony. This study aimed to describe Traditional Clothing Design Pasumandan Padang that in terms of models, materials, colors, embellishments and philosophical meaning contained in Traditional Clothing Pasumandan Padang. This research uses qualitative descriptive method. Collecting data in this study is by observation, interview and documentation. analysis techniques used are data reduction, data presentation and conclusion. To get the data by performing an extension observation, triangulation of data and auditing. Traditional Clothing Pasumandan research results Padang consists of kuruang bajaik basiba, made of red velvet, ornate gold thread and stab pinhead, philosophy contained in the model symbolizes covered genitalia, decorative motifs used kaluak paku symbolizing the close kinship , daunbodi symbolizes a woman there must be stored, which symbolizes broad-mindedness siba Minang people. Holsters / songket using cotton, macau and gold thread, red hearts, meaning the philosophy contained is the value manners that are owned by women Minang, salendang bajaik made of red satin, wearing ornate gold thread embroidery and puncture pinhead, salendang bajaik symbolizes child support, that the Minang women are responsible for their offspring. Suntiang ketek pan made of golden yellow, motif used motifs of flora and fauna, edit symbolizes kinship values upheld by the Minang community. Jewelry is a necklace worn girder pnyiaram armpit / girder ula, made of a material pan golden yellow and silver, where the necklace symbolizes that women are always in a circle of truth, has a solid foundation, bracelets symbolize sustenance that obtained more than desired. Tarompa Tatutuik red, wearing ornate velvet embroidered with gold thread and stab pinhead. Meaning contained in sandals, that person should have the properties Minang closed and not easily open, also a customary courtesy.Keywords : baju kuruang bajaik basiba, kaluak paku ,daunbodi,Sarung/songket ,salendang bajaik ,Suntiang ketek ,kalung pnyiaram galang ketek/galang ula,Tarompa tatutuik
1 PENGELOLAAN OBJEK WISATA PANTAI BATU KALANG KABUPATEN PESISIR SELATAN Darusman, Robi; Kasmita, Kasmita; Pramudia, Heru
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 is motivated by the condition of Batu Kalang Beach attraction that looks less well maintained. The purpose of this research is to describe the management of Batu Kalang Beach object which includes: planning, organizing, directing, and supervision. This research type is descriptive qualitative. Sources of research data taken from informants Tourism Youth and Sports and Creative Economy, managers of tourist attractions, and the community around the object of tourism. Selection of informant as data source using Purposive Sampling technique. Data collection by interview, observation, and documentation. The results of the study describe the management of Batu Kalang Coastal Tourism area of South Coast Regency is not maximal yet. This can be seen based on each indicator that is: (1) planning of tourist object for long term that is doing development and for short term as a developing tourism object. Planning that is still common has not led to the development of tourist attractions, (2) organizing the work of tourism object managers in the form of technical tasks operational and technical support. Organizations implemented by managers are still in general, so there is no work specification, (3) direction is done byreminding each other by the officer of tourism object management about tasks to be done, (4) supervision done by Tourism Office, manager, and society.Key words : The Management of Tourist Attractions
Standarisasi Resep Kue Sangko Di Nagari Ampang Tareh Lumpo Kecamatan Ampek Jurai Kabupaten Pesisir Selatan Maharani, Putri; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to find a standard cake recipe sangko, and the quality of the cakes sangko. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Nagari Ampang Tareh Lumpo from the date of March 7, 2016 until April 7, 2016. The data source is twofold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made cakes limited sangko in Nagari Ampang Tareh Lumpo. Based on the quantitative results of organoleptic standardization cake recipe sangko which has been converted followed by organoleptic tests found the quality of the cake sangko include: shape (patterned neat and thickness of ± 1 cm), color (white enough clean), aroma (coconut and aroma of pandan leaves) , texture (moist and loose), taste (sweet.Kata kunci: standarisasi resep kue sangko, kualitas.
HUBUNGAN KREATIVITAS MEMBENTUK DAN MERAWAT HAIR PIECE DENGAN HASIL BELAJAR SISWA KELAS X TATA KECANTIKAN RAMBUT SMKN 3 PAYAKUMBUH Sonita, Betris; Hayatunnufus, Hayatunnufus; Yuliana, Yuliana
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

The purpose of this research is to describe: (1) creativity in form and keeping hair piece, (2) the result of study that is gotten, (3) relationship forming creativity and keeping hair piece with result of study of class X hair beaty SMKN 3 payakumbuh. This research is corelational descriptif research. The population of this research is student of class X 2010-2011 and 2011-2012 SMKN 3 Payakumbuh as many 38 students. The sample is all of population (38 students) with total sampling technique. The result of the research is the first, value average of respondent to creativity variabel of student in forming and keeping hair piece is 34,21 %, it means decrease. Second, result of student’ study in forming and keeping hair piece 29 %, it is above KKM and 71%, under KKM. Third, correlation coefficient between creativity in forming and keeping hair piece with result of student’ study is 0,410, it has enough high relationship.
HUBUNGAN MARKETING MIX DENGAN KEPUTUSAN PEMBELIAN KAMAR DI GRAND INNA MUARA HOTEL PADANG PUTRA, MARDA YOGI; Elida, Elida; Abrian, Youmil
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

This purpose of research to describe the marketing mix, on purchasing decisions rooms, and analyze the relationship between marketing mix with purchasing decisions at the Grand Inna Muara Hotel Padang. This reserach is a descriptive correlational research. The population in this research is the individual guests who stayed at the Grand Hotel Inna Muara Padang amounted to 1787 people with a sample of 95 people. The sampling technique used is incidental sample is a sample technique anyone who by chance met with researchers can be used as a sample, if it is deemed that the person who happened to be found suitable as a source of data. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the results of the marketing mix is in the good category (65%), purchasing decisions at the Grand Hotel Inna Muara Padang is in the category fairly (41%). The results showed that there is a Positive and significant relationship marketing mix with the purchase decision in Grand Inna Muara Hotel Padang, it means if marketing mix good, the purchase decision would be good also.Keywords: Marketing Mix and Purchase Decision
PENGARUH PENAMBAHAN KOLANG-KALING TERHADAP KUALITAS NUGGET Ningsih, Tuti Ayu; Faridah, Anni; 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 on the use of fleas in food processed are not yet varied. The fleas contains crude fiber and high carbohydrates that are useful for the body and health. This study aims to analyze the effect of quality of fleas using 5%; 10%; And 15% on Nugget quality in terms of shape, color, flavour, texture and taste. This type of research is purely experimental with a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by submitting the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there was a significant effect on the addition of fleas as much as 5%, 10%, 15% to the quality of flavour, texture and nugget taste, while for the quality of shapes, colors, and hedonic tests there was no significant difference Because Fh <Ft.Keyword: Kolang-kaling, Nugget, Organoleptic Test.
PENGELOLAAN BARANG KEBUTUHAN KITCHEN DI HOTEL GRAND ZURI PADANG Naserd, Yolanda Febriani; 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 determine the management of kitchen necessities at Hotel Grand Zuri Padang. This research is a descriptive study using qualitative data with survey method. The sampling technique in this research is purposive sampling. This study consists of four indicators, namely management: Planning related to the objective to be achieved is to meet the needs of the guests at meal times, so that kitchen operations run smoothly and achieve the revenue targets that have been set hotel. Organizing related to the work to be done in managing the goods that check stock in chiller and banquet event order to know the event, an order item, perform an examination of the goods that come, and storage of goods into the chiller. The briefing conducted by chef and chef sake done by way of coordination and control. Control of inventory management is done by the chef needs kitchen and for the chef by controlling the way employees work, ensuring that the work is progressing in accordance with the Standard Operating Procedure (SOP) and guidebooks that have been granted to employees.Keywords: management, stock, kitchen
THE STUDY OF THE BRIDEGROOM AND THE BRIDESMAID (PASUMANDAN) MAKEUP IN KECAMATAN LUBUK ALUNG, KABUPATEN PADANG PARIAMAN Wahyuni, Tri; Rahmiati, Rahmiati; Rosalina, Linda
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 is done and the reason that there are many changes happened in whether it is the makeup and clothes of the bridegroom in a wedding procession in Lubuk Alung. The changes also can be seen in the Bridesmaid(Pasumandan)’s clothes where she is no longer wearing a selendang/ scarf but tokah, just like what the bridegroom wear. The focus of this research is the makeup on the face including tool, cosmetic, and working process, the style of the clothes, and the equipments used by the bridegroom and the meaning of the parts of the clothes. The method used in this research is a descriptive method with qualitative approach. The research data is collected by using interview, observation, and documentation, and monitoring technique. The result of the bride and Pasumandan’s make up in Lubuk Alung from makeup artists showed that: 1) there is a similarity and difference on putting on the makeup in Lubuk Alung, whether it is the tools and cosmetic, even the process started form face cleaning, foundation, eye shadow smearing, and nose shading 2) The style of the clothes worn by the bridegroom in Lubuk Alung in the present days is very different from the clothes in the past, such as wearing pair of trousers below the ankle. 3) The accessories used by the bridegroom also very different from the past, in the present, the star necklace and rago-rago are no longer worn by the bridegroom. 4) Almost all of the makeup artists do not understand the clothes of the bridegroom in the past and the meaning of each part of the clothes.Keywords : Bridal makeup, pasumandan, clothes and accessories

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