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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
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Articles 26 Documents
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Search results for , issue "Vol 12, No 2 (2016): Priode Mei 2016" : 26 Documents clear
Minat Siswa SMKN di Kota Padang Melanjutkan KeProgram Studi Tata Rias Dan KecantikanFakultas Pariwisata Dan Perhotelan Universitas Negeri Padang Ningrum, Mercylia; Rostamailis, Rostamailis; Hayatunnufus, Hayatunnufus
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 background of this research is because the existence of phenomena that shows the low interests of Vocational High School students who majoring in Make Up and Beauty to continue their education to Make Up and Beauty Major of Tourism and Hospitality Faculty in Padang State University. This research aims to describe the interests of the students of Vocational High School Number 6 and 7 in Padang who continue their education to Make Up and Beauty Major of Tourism and Hospitality Faculty in Padang State University. This research aims to describe the interests of the students of Vocational High School Number 6 and 7 in Padang who continue their education to Make Up and Beauty Major of Tourism and Hospitality Faculty in Padang State University, viewed from the internal and external factors. The population of this research is all the students on XI and XII grade of Vocational High School number 6 dan 7 in Padang in the academic year 2015-2016 with the total 172 students. While a sampel study is in total 63 students by using proportional random sampling.The result of the research show the average of respondents achievement (TPR) of interest of Public Vocational High School students in Padang in continuing to Make Up and Beauty Major of Tourism and Hospitality Faculty in Padang State University viewed from internal factor has 59,73% in percentage which is categorized low. The external indicator has 63,30% percentage which is categorized low.According to the research results. It is suggested for Make Up and Beauty Major to pay more attention on students interest by providing information to the Vocational High School students in the form prospects and career opportunities they will have after graduation.Keywords : Student Interests ( Internal and External Factors).
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
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
STRATEGI PENGEMBANGAN FASILITAS REKREASI OBJEK WISATA DANAU DIATAS KABUPATEN SOLOK SUMATERA BARAT Novendra, Riki; Yuliana, Yuliana; Pasaribu, Pasaribu
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 was to determine the development strategy (strength, weaknesses, opportunities, treats) Recreational facilities (outdoor) Attraction above Solok regency of West Sumatra future. This research is a descriptive study with qualitative data. Data was collected using interviews, observation, and documentation involving informants using Snowball Sampling technique, that is: Attraction manager above, attractions surrounding communities, as well as tourists. The results of this study show that: 1). The strength or carrying capacity of recreational facilities (outdoor) Lake Above attraction is has a large area, a beautiful natural scenery, cool and pristine, a strategic place that is easily accessible, abundant water resources of the lake. 2). The disadvantage is the limited local government budget, the lack of assistance from the government, the lack of professional workforce, yet their investors, the lack of maintenance of existing recreational facilities. 3). Chances are their outside investors, increasing tourist arrivals, the cooperation of local governments and the central government, the cooperation of immigrants and native son. 4). The threat is a discrepancy with custom behavior style diners around, traveler awareness to keep the attraction, Attraction competition alike, the development of other tourist attractions. The development strategy of recreational facilities (outdoor) Attractions Lake Above Solok regency of West Sumatra are: 1). Utilizing the natural potential to increase the number of tourist visits. 2). Boosting cooperation between local government, Central government, nomads, sons of the soil, 3) Developing and providing recreational facilities (outdoor). 4). Increase potentials owned attraction above the lake so as not to lose competitiveness with surrounding attractions. 5). Incentive to find investors and raise funds from both private and related institutions. 6. Develop and allocates the budget for the development of recreational facilities attraction above lake.Keywords: Strategy, Development, Recreation Facilities.
STRATEGI PENGEMBANGAN FASILITAS (AMENITIES) OBJEK WISATA PANORAMA TABEK PATAH KABUPATEN TANAH DATAR Delveza, Agustiarani; Yuliana, Yuliana; Pasaribu, Pasaribu
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

Penelitian ini bertujuan untuk menentukan strategi pengembangan fasilitas (amenities) Objek Wisata Panorama Tabek Patah Kabupaten Tanah Datar dengan indikator akomodasi, tempat makan dan minum, tempat belanja dan fasilitas umum dilokasi objek wisata. Penelitian ini merupakan penelitian deskriptif dengan data kualitatif. Teknik pengumpulan data dilakukan dengan menggunakan metode wawancara, observasi, dan dokumentasi yang melibatkan informan dengan menggunakan teknik Snowball Sampling. Strategi pengembangan fasilitas (amenities) Objek Wisata Panorama Tabek Patah Kabupaten Tanah Datar adalah: 1) Akomodasi: Mendirikan homestay, membuat paket khusus, mengatasi kekurangan air dengan mengaliri air dari dataran rendah, melakukan pembinaan dan pelatihan, membangun homestay yang memiliki nilai keunikan, memberikan citra positif, memaksimalkan ketersediaan fasilitas homestay, menganalisis kebutuhan wisatawan, dan menjadikan pesaing sebagai rekan bisnis. 2) Tempat makan dan minum: Mendirikan dapur di luar area, memvariasiakan menu, memberikan dorongan kepada masyarakat, membuat pondok bertingkat, memberikan pembinaan, menyatukan semua dapur dalam 1 bangunan, mengangkat keunikan makanan, mendekor tempat makan dan minum dengan unik, mengikuti tren, memberikan pelayanan prima, dan melakukan promosi. 3) Tempat belanja: Membangun tempat belanja berupa kios yang unik, menjual berbagai jenis oleh-oleh, menggali kreatifitas masyarakat, memberikan pembinaan, mendorong minat masyarakat, memvariasikan oleh-oleh, menjalin kerjasama fasilitas pariwisata lainnya, melakukan promosi dan menjadikan pesaing sebagai rekan bisnis. 4) Fasilitas umum di lokasi objek wisata: Membuka kembali wahana flying fox, mengembangkan arena outbound dan arena permainan untuk anak, memperbaiki fasilitas, membuat bak penampung air hujan, menambah petugas, menambah jumlah pondok, menyediakan penyewaan kuda, memberikan sentuhan tradisional pada properti, memberikan pelayanan prima, melakukan gotong royong, melakukan promosi dan mencari investor.Kata Kunci: Strategi Pengembangan, Fasilitas (Amenities) Objek Wisata
PERSEPSI SISWA TENTANG KUALITAS MESIN JAHIT UNTUK PRAKTIKUM DI BENGKEL BUSANA BUTIK JURUSAN TATA BUSANA SMK N 8 PADANG Rusda, Rusda; Nazar, Ernawati; Nelmira, Weni
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 aim this study is to describe of students’ perceptions about the quality of the sewing machines in terms of their damage and maintenance for worskshop in fashion boutiques laboratorium of SMKN 8 Padang. The typr of this research is quantitative descriptive, with 25% population from each local of dressmaking class at SMKN 8 Padang. Amount of sample total are 30 students. Taking sample used random sampling technique, mixed sample. The data processing was done by specifying and categorizing the percentage of observed items. The results of this study indicated that students’ prceptions about the quality of sewing machines reviewed from their damage is in the low category (59%) and the maintenance is in th good enough category (77,16%). For that reason, need to inprove the quality of sewing machines and their maintenance in order quality of them can support pactice learning at the clothing boutique of dressmaking programs at SMKN 8 Padang.Kata Kunci: Persepsi Siswa Tentang Kualitas Mesin Jahit
STANDAR RESEP LAPEK KOCI DI DESA TANJUNG SABAR KECAMATAN PARIAMAN UTARA KOTA PARIAMAN HANI, IKHVAR; Baidar, Baidar; Gusnita, Wiwik
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 aims to find a standard recipe lapek koci, and quality lapek koci. Type of research is a mixture (Mixed Method). This research was conducted in the village of Tanjung Sabar from the date of December 10, 2015 until April 1, 2016. The data source is twofold: a source of qualitative data obtained from community experts and traders are experts at making lapek koci at Tanjung Sabar, a source of quantitative data obtained from 10 panelists from the public and limited to 5 panelists from lecturers Catering FPP-UNP. Based on the results of quantitative research organoleptic lapek koci standard recipe that has been converted with 4 repetitions found the quality of lapek koci include: a pyramid shape (t = 4,5.pxl = 4) 3.8%, 3.8% immaculate shape, color leather (dark brown) 4%, the fill color (dark brown) 4%, leather aroma (scented brown sugar) 3.8%, the content of aroma (scented green beans) 4%, skin texture (chewy) 4%, the texture of the content ( fine) 4%, skin taste (sweet) 3%, and the flavor of the contents (sweet) 3%.Keywords : standard recipe lapek koci , quality
PENERAPAN STANDAR PELAYANAN DI BAJAMBA RESTORAN PREMIER BASKO HOTEL PADANG Maharani, Miranda; Chair, Ira Meirina; Kasmita, Kasmita
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 aims to determine the application of the standard of service in Bajamba Premier Basko Hotel Restaurants Padang terms of 16 indicators that greeting the guest, escorting and sitting the guest, unfolding guest napkin, pouring ice water, presenting the menu,taking order, serving bread and butter, adjustment, serving the food, clear_up, crumbing down, presenting tea or coffee, presenting the bill, bid farewell, and table setting. The research is a qualitative descriptive survey method. Objects in this study degustation which amounted to 7 waiter. Data collection techniques by using the method of observation, interviews, and documentation.The results of this study indicate that the stages unfolding guest napkin, pouring ice water, serving bread and butter, serving the food, clear_up, crumbing down, serving the dessert, presenting the bill, and table setting . of seven waitresses have all been in the service of food and beverages in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang. on stage greeting the guest, escorting and sitting the guest, presenting the menu, taking order, adjustment, presenting tea or coffee, and bid farewell of seven waiters who do not all stages of service standards in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang.Keywords: Standard Service, Bajamba Restaurants
INVENTARISASI MAKANAN ADAT DI NAGARI LUBUK ALUNG KECAMATAN LUBUK ALUNG KABUPATEN PADANG PARIAMAN Vicky, Vicky; Baidar, Baidar; Syarif, Wirnelis
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 was (1) Type custom events that still exist in Nagari Lubuk Alung are: (a) After marriage customs, (b) Events mancaliak child, (c) Events kikahan (d) After the circumcision apostles (e) Events Batagak home (f) Events Batagak prince and (g) Events after the death. As for (2) The menu is presented is in the form of staple food rice, side dishes are beef rendang, kalio meat, curry goat, curry chicken and sour padeh fish, vegetables namely goulash Cubadak and goulash tauco, and parabuang namely lapek bugih and rice kunyik, drinks are water, tea and coffee. (3) Recipe food traditional events in general white rice, side dishes, vegetables and pastries. Spices are used such as onion, garlic, cayenne pepper, turmeric, ginger, marica, bay leaves, lemon grass, galangal. Mechanical processing by boiling, steaming, butter up, sauteing and frying. (4) How to serve food is a way batatiang, where batatiang is serve food prepared on the one hand, this food is usually prepared for two to three servings in one hand.Keywords: Inventory, traditional food
STUDI TENTANG SANGGUL LIPEK PANDAN SEBAGAI SANGGUL TRADISIONAL MINANGKABAU Oktasari, Sherli; Rahmiati, Rahmiati; Yanita, Merita
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 bun sanggul lipek pandan fading as a traditional bun of Minangkabau, a challenge for researchers to retrace the history of this bun. This research was qualitative historical. The object of this study is the bun lipek pandan, the informants of this study are the people who know about bun sanggul lipek pandan. The techniques of the data collection in this study by using observation, interviews, documentation and technical data triangulation data analysis and data reduction. The results of this study was found that the bun lipek pandan. Lipek pandan malacuik kuduak for Regional Tanah Datar. The bun lipek pandan sunting tusuk(skewers) for coastal regions(region wearing sunting tusuk).Kata kunci : Studi, Sanggul Tradisional, Lipek Pandans

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