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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 26 Documents
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Search results for , issue "Vol 12, No 2 (2016): Priode Mei 2016" : 26 Documents clear
PENGEMBANGAN MULTIMEDIA INTERAKTIF PADA MATA PELAJARAN FUSSION FOOD DI SMK NEGERI 2 BUKITTINGGI Mardhatillah, Mardhatillah; Baidar, Baidar; Yulastri, Asmar
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 validity and practicalities of multimedia. This type of research or development Research and Development using three stages of four stages of the development model of the 4-D Models. Subjects of this study consisted of 5 people validator, and to test the practicalities conducted by two teachers and 30 students of class XII SMK Negeri 2 Bukittinggi. Data collection techniques in this study using a questionnaire and analyzed by descriptive analysis using a percentage formula that includes analysis of the validity and practicalities. The results showed that for design validation obtained a value of 0.86 and a validation of the material / content obtained a value of 0.82 with a valid category. As for the practicalities of test values obtained with an average score of 91.56% in a very practical categories of teachers and of students obtained an average score of 86.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a media on subjects Fussion Food.Keywords: Development, Interactive Multimedia, Fussion Food
HUBUNGAN KOMUNIKASI INTERPERSONAL DENGAN KINERJA KARYAWAN HOTEL BUMIMINANG PADANG Fajri, Syahrul; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 purpose of research is to analyze the relation between interpersonal communication with employees performance at Bumiminang Padang. The type is the correlation. Populations in this study are all employees in hotel operations Bumiminang Padang period December 2015 - April 2016 about 82 employees with a sample of 67 people with taking sample proportionate strafied random sampling. Data collection based to likert scale, while data on employee performance is secondary data obtained from HRD Hotel Bumiminang. The result showed that: 1) Communication interpersonal Hotel Bumiminang categorized as good (57%). 2) Performance of employees at Bumiminang Padang categorized as good (97%). 3) Result correlation Perason Product Moment indicate it’s value 0,457 with significance of 5%. This means that there is a positive connection significant between communication interpersonal with the employees performance.Keywords: interpersonal communication, employee performance
PENGELOLAAN FASILITAS OBJEK WISATA VILLA DANAU KEMBAR Usman, Ali; Kasmita, Kasmita; Pramudia, Heru
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 diawali dari hasil pengamatan peneliti mengenai pengelolaan fasilitas Objek Wisata Villa Danau Kembar. Fasilitas yang ada belum dikelola dengan baik sehingga tidak bisa difungsikan sebagaimana mestinya. Penelitian ini bertujuan untuk mengetahui tentang pengelolaan fasilitas Objek Wisata Villa Danau Kembar.Penelitian ini merupakan penelitian deskriptif dengan pendekatan kualiatif. Teknik pengumpulan data yang dilakukan dengan mengunakan metode observasi, dokumentasi, dan wawancara, adapun yang menjadi sampel dari penelitian ini adalah karyawan bagian pengembangan, staf pengelola Objek Wisata Villa Danau Kembar. Data dalam penelitian ini dianalisis dengan tahapan reduksi data, penyajian data dan pengambilan kesimpulan.Berdasarkan hasil penelitian ditemukan beberapa hal yang berkaitan dengan pengelolaan fasiitas Objek Wisata Villa Danau Kembar 1) Perencanaan pengelolaan parkir, toilet, restoran, dan jalan yang ada di sekitar Objek Wisata Villa Danau Kembar, saat ini belum ada perencanaan. Untuk kedepannya baru ada perencanaan pengelolaan fasilitas yang ada. 2) penggorganisasian fasilitas parkir, toilet, restoran dan jalan, hanya dilakukan diwaktu pengunjung ramai datang ke Objek Wisata Villa Danau Kembar. 3) Cara pengelola mengarahkan petugas parkir, toilet, restoran dan jalan yaitu dengan cara melibatkan semua petugas dalam rapat sebelum diadakan suatu acara atau sebelum hari-hari besar datang. 4) Cara pengendalian fasilitas parkir, toilet, restoran dan jalan. Parkir akan dikelola saat pegunjung ramai datang dan disaat hari-hari besar, toilet akan dibuka disaat pengunjung ramai, masyarakat yang mengontrak restoran akan mencari tenaga kerja keluar saat pengunjung ramai, pembersihan jalan akan dilakukan apabila ada instruksi dari Pemda. Kesimpulan dari penelitian ini adalah, saat ini di Objek Wisata Villa Danau Kembar belum ada ada perencanaan untuk mengelola fasilitas yang ada, sehingga fasilitas yang ada tidak biasa dikondisikan sebagaimana mestinya. Semua fasilitas yang ada akan di fungsikan saat pengunjung ramai datang ke Objek Wisata Villa Danau Kembar. Seharusnya dibuat tempat parkir khusus untuk kendaraan tamu baik waktu pengunjung ramai maupun sepi, toilet sebaiknya dibuka setiap hari, restoran sebaiknya dibuka sampai malam hari, dan pembersihan jalan hendaknya dilakukan secara berkala.Kata Kunci: Pengelolaan, Fasilitas, dan Objek Wisata
PENGARUH PENGULANGAN PENCELUPAN TERHADAP HASIL WARNA BAHAN SUTERA DENGAN EKSTRAK BATANG PISANG KEPOK (Musa paradisiaca L.cv kepok) Zulmi, Yuliya; Adriani, Adriani; Novrita, Sri Zulfia
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 reveal the color (hue), dark-light color (value), the flatness of color and light and dark color difference (value) and flatness of color. This study was an experimental study. This type of data is a primary data sourced from 15 panelists. The object is a silk cloth dipped with kepok banana’s bark extract with repetition dyeing. Where the data analysis was performed using one-way ANOVA technique and Percentage. Result of the repetition of 5 times to produce color dyeing French Grey 30% with light and dark colors (value) is in the category of very bright and flatness of color are in the category of very flat. At 10 times the repetition dyeing produce color French Grey 50% with light and dark colors (value) is quite bright and flat colors flatness. And for the immersion repetition 15 times to produce color French Grey 70% with light and dark colors (value) is quite bright and flat colors flatness. The result of research by testing with results of hypothesis shows that light and dark colors (value) with F count (28.488) > F table (0.514). Result of research for flatness of the color showed differences in the flatness of color with F count (14.175) > F table (0.514), then Ho is rejected meaning that there are significant differences. Keywords: Repetition dyeing, the color, kepok’s banana bark extract
STRATEGI PENGEMBANGAN PRASARANA DAN SARANA OBJEK WISATA CANDI PADANG ROCO KABUPATEN DHARMASRAYA Alvionita, Rediana; Silfeni, Silfeni; Suyuthie, Hijriyantomi
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 research was motivated by the lack of infrastructure and facilities in the tourism site Candi Padang Roco. The purpose of research is to determine the development strategy of infrastructure and facilities of tourism site Candi Padang Roco.This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation involving informants with snowball sampling technique, namely: four managers (Department of Tourism), three people Kenagarian Siguntur and three travelers. Data analysis techniques in the study include: data reduction, data presentation and conclusions.The results of this study stated that: 1) The strength of the infrastructure and facilities of tourism site Candi Padang Roco, has been the availability of infrastructure and facilities most tourism site. 2) The weakness of infrastructure and facilities of tourism site are the road conditions are not good, there is no electricity, clean water is not available, there is no public transport to tourism site there is no shop, café or restaurant and not a home stay. 3) Opportunities that have the infrastructure and facilities to complement the tourism site is their discourse managers for the development of infrastructure and facilities of tourism site like building a bridge. 4) Threats to infrastructure and facilities of tourism site is the presence of the other attractions that are superior, lack of awareness of travelers to keep the tourism siteDevelopment strategy of infrastructure and facilities for tourism site Candi Padang Roco are improv road infrastructure. Using the river as a source of clean water and lighting. Provide nurses and first aid required by tourists. Provide homestay which have unique characteristics. Build a restaurant or café. Provide rental bikes as transportation to tourism site. Conducting conduct training to the community and invite the community to participate actively in creating tourist charms, tourism attraction at least once a week.Key words: Development Strategy, Infrastructure and Facilities of tourism site
HUBUNGAN PENGETAHUAN GIZI DENGAN KONSUMSI KFC MAHASISWA PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI PADANG Lindra, Maifo; Fridayati, Lucy; Holinesti, Rahmi
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 was aimed to describe nutrition a knowledge and KFC consumption and analyze the relation between nutrition a knowledge with KFC consumption Students Culinary Education UNP. This study was a correlational, with a population in this research was 151 people, and all of them sample. The data were collection techniques for nutrition a knowledge by using a questionnaire enclosed in the form multiple choise as well as KFC consumption by using open questionnaire in the form essays. The results showed the nutrition a knowledge of students included in either category is good (54.97%). At KFC consumption variables known that the types of products most in demand is the fried chicken (27.5%) with frequencies belonging to the low level (1-2 time a week) (81.5%), and is often consumed on special days (14.5%). The location is eating visited Basko Grandmall (35%). The reason students consuming KFC because of good (23.6%). Correlation test results showed that there is a positive and significant relation between nutrition a knowledge with KFC consumption by thitung 7.036 at the level 0.000 Sig. Contributions nutrition a knowledge on KFC consumption students culinary education UNP is 24,9%.Keyword: Nutrition Knowledge, KFC Consumption

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