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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 27 Documents
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Search results for , issue "Vol 13, No 3 (2016): Priode September 2016" : 27 Documents clear
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.
Inventarisasi Makanan Jajanan di Sekolah Dasar Kecamatan Nanggalo Padang Antoni, Pramita; Fridayati2, Lucy; 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 research early from perception of researcher about habit of elementary school student eat something of the home which fond of to consume food of jajanan in school. Habit of this eat something of the home often exploited by seller to draw attention children by selling is assorted food of jajanan nd also immeasurable processing technique. This research purpose is inventaritation food of jajanan pursuant to technique processing of food. 1) Moist Heat Cooking Technique 2) Dry Heat Cooking Techique.This research type is qualitative research, research location at elementary school exist in district of Nanggalo Padang. Data the use is obtained data direct the than the source of perceived. Object of this research that is foof of jajanan found on 25 elementary school in district of Nanggalo Padang. Result of research of seen that highest indicator is most food of jajanan use dry heat cooking technique, while indicator with low indicator is food of jajanan use moist heat cooking technique.Keywords : Inventoy, Food of Jajanan, Technique processing of food
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN BOGA DASAR KELAS X JASA BOGA DI SMK NEGERI 1 PAINAN Sari, Ika Purnama; Silfeni, Silfeni; Gusnita, Wiwik
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 1) describe the motivation of students on subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 2) Describe the student learning outcomes in subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 3) To reveal relationship between motivation and learning outcomes in subjects Basic Culinary Hospitality in class X SMK Negeri 1 Painan. Sample in the study included 30 people with purposive sampling technique. Result of research that student motivation is 76.73% in medium category. Product Moment Correlation test research there is a relationship between motivation and learning outcomes r value of 0.782 and 0.000 sig. The research obtained show that the value of sig 0.000 <0.05 alpha so his decision is Ho refused and Ha is received it can be concluded that there is a strong positive relation between motivation and significant to the learning outcomes on the subjects of class X Basic Culinary Hospitality at SMK Negeri 1 Painan.Keywords: Motivation, Learning Outcomes, Student / i catering services
Makanan Adat Pada Acara Perkawinan Di Desa Lubuk Kembang Kabupaten Rejang Lebong Bengkulu Istiqomah, Tia; Baidar, Baidar; Fridayati, Lucy
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 research is grounded of the society are still trying to bequeath the tradition only by mouth to mouth, so they are worried the information would be defferent between each generation. The purpose of this research is to describe of how wedding ceremoni step by step, type of course that are being served, the type of recipe, and the food serving at the wedding ceremony in Lubuk Kembang village Rejang Lebong Bengkulu. Thr type of research is a qualitative research. The data colection technique is snowball sampling. The result of the research showing (1) The arangement of the wedding ceremony are the event before the ceremony, the main event, and after ceremony event. (2) As for the type of the course being served are staple food, side dish, vegetables, sambal, cakes and drinks. (3) The amount of the collected recipe are 21 recipe in total, consisting of 6 recipes of side dish, 5 recipes of vegetables, 4 recipe of sambal, 6 recipes of cakes. (4) The way of the event owner serving of the course is Jamuan Kutai.Keyword: The traditional food in the wedding ceremony
Penerapan Prosedur Operasional Standar Make Up Room oleh Roomboy di Hotel Daima Padang Pratiwi, Mega; Kasmita, Kasmita; Waryono, Waryono
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 determine the application of standard operating procedures make up room by roomboy at Daima Hotel Padang. This study consisted of 7 indicators of procedures, namely: tap the entrance to the room, open the window curtains, striping, making beds, cleaning the bath room, dusting and rechecking. This research is a descriptive study with qualitative data. The population in this study consists of 3 people. The collection of observation data to guide the interview. The results showed that the application of standard operating procedures make up room in Hotel Daima Padang has made 100% from 3 roomboy have done well and correctly. While based on each indicator: in particular indicator window curtains open, striping, making beds, dusting and rechecking already applied by all roomboy. While the knock on the door before entering the room and cleaning the bath room only 66.66% roomboy that implement them properly. Keywords: Make Up Room
Hubungan Daya Tarik Wisata dengan Keputusan Pengunjung ke Pantai Pasir Jambak Padang Rahman, Aidil; Yuliana, Yuliana; Pasaribu, Pasaribu
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 research is aimed to determine the relationship between tourist attraction with visitors' decision to Pasir Jambak Beach Padang. This research is a correlational study. The population of this research was the visitors who've been to Pasir Jambak Beach Padang. The sampling technique is non-probability sampling, using purposive sampling. The number of samples in this reserach amounted to 86 peoples. Data was collected using a questionnaire with a Likert scale that has been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis and correlation using SPSS version 16. The results of this research indicate that the ratings of visitors of tourist attraction in Pasir Jambak Beach Padang placed in enough category 62%, and 38% of respondents placed in poor category. More then 86% of visitors decision to Pasir Jambak Beach Padang placed in enough category, and 14% are in poor category. The correlation coefficient between the tourist attraction with visitors decision to Pasir Jambak Beach Padang is 0.767 with a significance value of 0.000 that means there is a very strong correlation and a positive and significant between tourist attraction with visitors' decision to Pasir Jambak Beach Padang.Keywords: Tourist Attractions, Visitor Decision.
Hubungan Kreativitas dengan Hasil Belajar Pengelolaan Usaha Boga Mahasiswa Jurusan Ilmu Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Murni, Ravika; Syarif, Wirnelis; Gusnita, Wiwik
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 aimed to describe the relationship of creativity with the results of student learning Science Department of Family Welfare in the subject of Business Management Catering Faculty of Tourism and Hospitality UNP. This study is quantitative with a population of 96 students and 48 students were sampled. Data collection techniques for the creativity of students using a questionnaire (questionnaire). The results showed that the creativity of students in the subject of Business Management Catering categorized enough (77%), while the results of student learning categorized as good (50%).Correlation test results showed that there is a positive and significant relationship between the creativity of students learning outcomes with tcount 0.619 Significant padataraf 0.000.Keywords: Creativity, Learning Outcomes
Tinjauan Disiplin Belajar Siswa Tata Kecantikan Rambut pada Mata Pelajaran Produktif di SMKN 7 PADANG Rahmania, Rahmania; Rostamailis, Rostamailis; Yanita, Merita
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

The background of this study was the aspects related to student discipline in following the productive lessons are still low. This condition is expected to trigger low ability of the students in conducting the practice on the productive subjects. The purpose of this study was to reveal the Discipline Rules of Student Beauty Class in ProductiveLesson at SMK 7 Padang. The type of this research was a descriptive quantitative. The population in this study was all of class X and XI Hairstyling students at SMK 7 Padang totaling 86 students. The sample in the study is the entire population that numbered 86 students (total sampling). The data were obtained using a questionnaire form of Likert scale that has been tested for validity and reliability. Analysis technique used percentages Achievement Level Respondents (TCR). The results showed that; 1) Indicators discipline when going to school and class was 61.87% with a low category, 2) Indicators of student discipline in doing the practice as a whole has percentage 59% with low category so disciplined in complying with the rules in preparation for the practice of 62%, 3) Indicator discipline Work Process Practice 57%, 4) Indicators resolving discipline in practice is still 57%, all in the low category. Discipline in obeying the order at the time of the practice in the laboratory showed that in total amounted to 59%, with a description of the order when you sign laboratory 56% with a low category, obedient discipline when borrowing tools and materials 62% low category, comply with the prohibitions in the laboratory 62 % low category and the Discipline of student learning time out of laboratory 53% with very poor category. It is expected both to the school and the students will enforce discipline in learning. Keywords: Overview, Discipline, Learning, Student, Hairstyling, Lesson Productive.
PENGADAAN BARANG KEBUTUHAN KAMAR DEPARTEMEN HOUSEKEEPING DI HOTEL HW PADANG Satria, Imam Ali; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 research is motivated by the procurement needs of rooms are less well seen from the specifications for goods less detail, the lack of transparency in the procurement of goods made by the purchasing, then the lack of effective procurement of goods made by the purchasing. This study aimed to describe the principle of the supply of goods, namely: effective, efficient, and openness in HW Padang. This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation. The sampling technique used was purposive sampling consisting of Housekeeping department manager as much as 2 people and implementing the procurement needs of rooms 2 people. Based on the results of a study of the department head, user housekeeping, purchasing and cost control found some aspects related to the procurement needs of rooms are: Efficient procurement needs of rooms departmental housekeeping were still not optimally in terms of working methods, there are some tasks where yet in accordance with existing rules, especially in the procurement of goods. Then with regard to effective procurement department needs housekeeping room which is in conformity with existing rules. Then openness in the procurement department needs housekeeping room which is still not good, especially in the Bid made by purchasing the supplier.Key words : Procurement , efficient , effective , openness1Prodi D4
TINJAUAN TERHADAP BARANG BAWAAN TAMU PADA ACARA BARALEK DI KENAGARIAN VII KOTO TALAGO KECAMATAN GUGUAK KABUPATEN LIMA PULUH KOTA Supriani, Nike; Baidar, Baidar; Gusnita, Wiwik
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

Study this is aimed to identify the contents, the equipment used, determine the function and meaning luggage of guest at the wedding party. This study was descriptive qualitative research with the object luggage of guest. Data collected by using Snowball Sampling, included observation, interviews, and documentation. Data analysis include reduction data, presentation of data, and verification conclusion. Showed the result the difference between the luggage of invited guest and guest were called. Invited guest brought 3 tray of food and 1 basket of rice contain rice and gifts. Luggage of guest filled by the host with food. Guest were called bring rice and glutinous rice, then luggage of guest filled by the host with bananas, pinyaram, fish cake, sugar, and instant noodles. Luggage of guest functioning to eased the burden of the host and strengthen family relationships between many people. Its meaning as keeping feelings, generous, and know the customs is characteristic of the minang people.Keyword: Luggage, Wedding Party, Kenagarian VII Koto Talago

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