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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
Penerapan Kesehatan dan Keselamatan Kerja (K3) Siswa di Workshop Tata Kecantikan Rambut SMK NEGERI 7 Padang Monysa, Monysa; Rahmiati, Rahmiati; Astuti, Murni
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 research was motivated from the phenomenon that shows their negligence in the application of health and safety at work in students pdang in practice in the workshop which can cause accidents. This study aims to describle the implementation of the health and safety of students against themselves, against pelalatan work and the working environment in implementing the practice i hairstyling workshop smk 7.This type of research is quantitative descriptive. Populasi was grade 1,2,3 which amounted to 102 people,sample amounted to 51 people, Research instruments using a questionnaire with a scale of 1 to 4 in the form of positive and negative statements, data collection techniques are in the form of aquestionnaire, test instruments performed on a population that does not include the sample of 30 people, engineering data analysis and categorization percentage formula.The results showed that the average level of attainment of respondents on the application of K3 personal hygiene private student loans.52 with very low category and cleanlinessof working clothes at 54 with very low category, the application K3 to the use of tools and equipment used when practice for 63 whith low category, with descriptions that application of the use of the tool by 62 with low category and how the storage of tools and equipment amounted to 65 with moderate category, application k3 in today’s working enviromment practices by 56 with low category, the description that the air vent has a percentage of the result by 56, lighting has a percentage of 58, sanitation has a percentage of 56. The floor has a percentage of 56, has a percentage of electricity 54, and fire hazards has a percentage of 56, all the sub-indicators with low category. Results suggested that student improve their know ledge of the dangers that can occur if you do not apply the health and safety at work well and benefit in implementing occupational health and safenty in the workshop.Kata Kunci: Kesehatan dan Keselamatan Kerja, Workshop1Mahasiswa
Pengaruh Fasilitas Kamar terhadap Kepuasan Tamu di Hotel Hyatt Regency Yogyakarta Wahyuni, Cica; Yuliana, Yuliana; Pramudia, Heru
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 a form of associative research with survey method. The goal is to see how big the effect of variable-room amenities is to the guest satisfaction at the Hyatt Regency Yogyakarta. In this study the amount of guest who stayed was 8837 people (per month). And 99 people were taken as sample by using incidental sampling technique of sampling. Data collected by the indirect communication through a questionnaire, using “Likert” scale, has been tested for validity and reliability. Engineering analysis is performed using computer program “SPSS version 16.0.Based on research the following results were obtained:(1) The room facility located in the pretty category (48.48%),(2) Satisfaction of the guests were in good category (43.43%),(3) The results of the simple linear regression hypothesis test obtained F count with sig. 0.000 <0.05, so variable room facility has a significant influence on guest satisfaction.Further R Square of 0.156. That means that room facilities affects the guest satisfaction.The remaining 15.6% is influenced by other factors such as customer service, check-in process, the overall food and beverages, sincerity of the staff, and condition of the hotel. Last is the regression coefficient. If Y = a + bX = 31 409 + 0.442 X means that every increase of 1 unit room facilities will increase 0, 442 units of guest satisfaction..Keywords: room facilities, guest satisfaction.
Pengaruh Lingkungan Kerja Terhadap Kepuasan Kerja Karyawan Hotel Grand Rocky Bukittinggi Putri, Sari Dewi; Silfeni, Silfeni; Yuliana, Yuliana
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 purpose of research is to determine the working environment and job satisfaction of employees in the Grand Rocky Hotel Bukittinggi. This research is a type of kausal. This research was measured in with two variables working environment and Employee Job Satisfaction. Population of this research all employees of the Grand Rocky Hotel Bukittinggi totaling 114 people. Technique of sampling is proportional sampling, and sample in this research amount to 54 people. Data was collected using a questionnaire (questionnaire) using a Likert scale consists of 81 items that have been tested the validity and reliabilitasnya. The result of this research is Work environment is in good category (57%), Job Satisfaction employees are in enough category (72%), such as missing more (89,5) job satisfaction influence different factor. Key Word : job satisfaction, work environment, employees
Makanan Adat pada Acara Manjapuik Marapulai di Desa Bayur Kecamatan Tanjung Raya Maninjau Yorian, Jeni Silvi; Elida, Elida; Holinesti, Rahmi
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 purposes of the research are to describe : the series of events, varieties of traditional food, the tools used to serve the traditional food in Manjapuik Marapulai in bayur village of tanjung raya maninjau. regency and to analyze the representative meaning of each traditional food served in Manjapuik Marapulai in bayur village of tanjung raya maninjau Regency. It is a qualitative research. The data are collected through snowball sampling technique. The informants are Bundo Kaduang, Ninik Mamak, and some middle-aged female inhabitants in the area. The datas are taken through observation, Interview and documentation. The data analyses are data reduction, data presentation and data conclusion. The resultof the study are as follows. 1) the series of events in Manjapuik Marapulai :a) preparation - cooking the traditional food, the arrangement of jamba gadang, the food arrangement for Manjapuik Marapulai b) the events of Manjapuik Marapulai; Baarak to Marapulai's house, jamba gadang presenting, pepatah petitih, makan basamo, baarak, basandiang. 2) Traditional food in Manjapuik Marapulai : rice, kalio daging, galami , cake, gulai cubadak kicuah, pangek. 3) The tools to serve the food in Manjapuik Marapulai: talam and dulang, carano and its cloth cover, ceper plate, aleh talam, samba plate, cambung. 4) The representive meaning behind the traditional food in Manjapuik Marapulai in Bayur Village of Tanjung Raya Maninjau Regency. The food arrangements in Manjapuik Marapulai reflects the bride's family reputation since the marapulai family will evaluate its jamba gadang content unwittingly. it is an imprortant part of manjapuik marapulai ritual as a requisition of the whole process in Manjapuik Marapulai.Keywords: Manjapuik Marapulai, Traditional food
Strategi Pengembangan Desa Madobag sebagai Desa Wisata Budaya di Kabupaten Kepulauan Mentawai Zulhitra, Deki; 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

The aim of this research was to describe the development strategy (strength, weaknesses, opportunities, treats) in Madobag Village as a Cultural Tourism Village in Mentawai Island Regency. The type of this research was descriptive with qualitative data. Technique of data collection was done by using interviews, observations, and documentation methods. This research used a Snowball Sampling technique involving informants in it, they were: two people of cultural field (Tourism Government Service), and five local people of Madobag Village. Results of research can be done for developing a Madobag village as a Cultural Tourism Village in the Mentawai Islands are as follows: 1). Provide attractions like social gatherings or society together indigenous Mentawai. 2). Collaborates with a travel agent to make a cultural tour packages as a destination for these excursions. 3). Boost cooperation between village officials, local authorities and attract investors to develop the village Madobag as Cultural Tourism Village. 4). Highlighting the potential of cultural tourism village owned Madobag village by organizing cultural events.Keywords: Strategy, Development, Tourism Village.
Potensi Berwirausaha Mahasiswa Pendidikan Tata Boga Jurusan Ilmu Kesejahteraan Keluarga Universitas Negeri Padang Nurhasanah, Nurhasanah; Yulastri, Asmar; 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 was motivated by the desire for entrepreneurship education student Catering is high, but in fact are not able to work as an entrepreneur. The purpose of this study was to describe the potential of entrepreneurship education student Catering Department of Family Welfare. This research is descriptive quantitative. The population in the study were all students of Education Catering Padang State University 2010-2012 forces numbering 83 people, and all of them sampled. The data collection technique for potential entrepreneurship using a questionnaire prepared by the "Likert Scale". Furthermore, the data were analyzed with the aid of a computer program SPSS version 18.00. The results showed that the overall potential of entrepreneurship students included into either category (76%). Descriptive analysis of data potential of entrepreneurship students perindikator note that the indicators of personality interpretation either by 77.75%, self-discipline interprestasi enough of 73.75%, the creativity of interpretation either by 75.25%, the urge / desire interpretation of either 77%, the courage to face the risk of interpretation fairly 71.75%, confidence interpretation of either 78%.Keywords: Potential, Entrepreneurship, Student Education Catering
Studi tentang Sarana dan Prasarana Salon Kecantikan di Kota Sungai Penuh Febrina, Eci; Hayatunnufus, Hayatunnufus; 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

This research is motivated by the problems related to infrastructure a lot of beauty salon business that is not in accordance with the Regulation of Minister of Health Director General of Nutrition and Maternal and Child Health Number HK.01.01 / BI.4 / 4051/2011 On Implementation Guidelines Beauty Salon. This study aims to examine more deeply about Infrastructures Beauty Salon in Sungai Penuh City. The research method is descriptive quantitative, data are obtained using Guttman scale observation guide. Analysis using the techniques and categorization percentage value. The population is all beauty salon medium classified amounted to 12 salons in the city of Sungai Penuh and the sample is classified as intermediate 7 beauty salon which provides services skin care and hair care. The results showed that the Completeness of equipment skin care equipment can be met is 70.78% with the category of Medium and Completeness of equipment hair care can be met is 70.08% with the Medium category. Completeness of facilities Building that can be filled is 58.16% to the category of Less Good, infrastructure, clean water that can be achieved is 74.6% with moderate category, infrastructure trash can was filled 83.11% with good category, infrastructure toilets that can be met 69.22% Uncategorized medium, and infrastructure safety equipment fulfilled 14.28% very poor category.Key Word : Equipment, Infrastructure, Beauty Salon Business, Sungai Penuh City
ANALISIS KUALITAS SALA UDANG REBON Ramadhani, Sri Retno; Faridah, Anni; 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

Improved quality of sala lauak that can be done is by varying flavors, one of which uses rebon. This study aimed to analyze the effect of using rebon as much as 0 g, 40 g, 60 g, 80 g and 100 g of the quality of shape, color, aroma, texture and flavor to the sala rebon generated. This study belongs to the kind of pure experiment (true experiment) with a completely randomized design method. The research was carried out in the workshop Catering Department of IKK, FPP, UNP. The data used is primary data which can be directly from the 30 panelists by filling out a questionnaire. The data has been obtained and tabulated in tables and do Variant Analysis (ANOVA), if different from the real continued with Duncan test. Results of data analysis obtained the highest score overall achievement is the quality of shape (rounded) 4.29 (X0), the quality of the form (uniform) 4.08 (X1), color quality (tawny) 4.00 (X4), the quality of the scent ( rebon) 4.20 (X4), the quality of the texture (hollow) 4.11 (X0), the quality of taste (savory) 4.20 (X4) and the taste quality (rebon) 4.67 (X4).
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS PUTU AYU Sukiyaki, Lamtiur Ester; Gusnita, Wiwik; Holinesti, Rahmi
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 use of purple sweet potato flour is not optimalyet, either on the diversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour as the main ingredient of putu ayu. This study aimed to analyze the influence of flour substitution purple sweet potato as much as 20%, 40%, 60% of the quality form the best results X1 (20%), the volume of the best results X1 (20%), the color best results X3 (60%), aroma X3 best results (60%), taste the best results X3 (60%), X1 texture best results (20%) on putu ayu. This type of research is experimental method completely randomized design using three repetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels and using a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results of the study showed that overall the best value contained in the purple sweet potato flour substitution as much as 20% (X1).Keywords: Substitution, Purple Sweet Potato Flour, Putu Ayu, Quality1Prodi Pendidikan
Perbandingan Tingkat Kompetensi Karyawan Salon Kecantikan Lulusan SMK Tata Kecantikan dengan Lulusan SM/SMK Non Kecantikan di Kota Padang Wira Meswari, Sisi Yulia; Rahmiati, Rahmiati; Rosalina, Linda
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 base on a different competence between attitude and psychomotor off the employee off beauty salon graduates from vocational and non beauty education. This study aimed to analyze to the compane the competence and psychomotor off the employee. This is a descriptive quantitative and comparative research. The population are three beauty salons with 39 total employes samples, with total sampling techniques. Data is analysed by a percentage formula, proving competency gap using a subset of the statistics test with t-test independent with the type of Pooled Variance. Results of the study in vocational employees are 67.88%with affective and 71.80% with psychomotor. For the non vocational, affective 72.09%, and 62.17%psychomotor. The t test analisis on behavioral competences result in bigger table’s t than counted t (1,137 <2,021), wich means no difference with significancy at 5%(0,05). Different result is showed in psychomotor competence, table’ t is smaller than counted t (2,540> 2,021), wich means there is a difference between the vocational graduated and non vocational graduated employee with significancy at 5%(0,05).Keywords: Comparison of competence, affective, psychomotor, beauty salon

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