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E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 24 Documents
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Search results for , issue "Vol 2, No 1 (2013): periode maret 2013" : 24 Documents clear
KESULITAN-KESULITAN YANG DIALAMI SISWA KELAS XI PADA MATA PELAJARAN BORDIR JURUSAN DESAIN KRIA TEKSTIL DI SMK N 4 PARIAMAN fitri, masra dona; zahri, wildati; rahmiati, rahmiati
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Abstract This reseach is purposed to describe the students‟ difficulties on embroidery subject at SMK Negeri IV Pariaman. The variables in thisresearch are difficulties that are faced by students of class XI inembroidery subject from  textile skill design major at SMKN IVPariaman with indicators: 1) the knowledge of equipments andmaterials, 2) the basic technique of emroidery, 3) and the embroiderytechniques. This research is a kind of quantitative research withdescriptive method. The data analysing technique that is used by this method is percentage technique which purposes to see the students‟respond performance level toward the indicators. Based on the dataanalysis that is acquired about student difficulties on embroidery subjectconsist of: 1) the equipments and materials knowledge about embroiderysubject in textile skill design major at SMKN IV Pariaman is very high(80%), 2) the embroidery basic techniques of class XI students fromtextile skill design major at SMKN IV Pariaman is average (67,3%), 3)embroidery techniques of class XI students from from textile skill designmajor at SMKN IV Pariaman is high (70,8%).  Kata Kunci:  kesulitan-kesulitan,mata pelajaran bordir
PENGARUH PEMANFAATAN BUAH MENGKUDU (Morinda citrifolia L) TERHADAP PENYEMBUHAN KETOMBE KERING SUSANTI, TETI; rahmiati, rahmiati; yuliana, yuliana
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the use of noni fruit to cure dry dandruff whichwas measured from the level of skin itching of the head, the amount of crust/dandruff, scalp conditions and hair loss levels. There are three kind of treatment onthis research that was the control group, the first experimental group and secondexperimental group. The type of research was quasi experimental study withNonequivalent Control Group Design and the technique sampling was purposivesampling voluntarily. The sample was nine of UNP students who indicated sufferingfrom dry dandruff. Data analysis was analytical Varian and Duncan test. The resultsshowed that the cure in the control group did not show a change for better progress inevery indicator. On the contrary, the first and the second experimental groups showedsignificant result in every indicator. As a result, the use of noni fruit can cure drydandruff on the first experimental group with treatment once in a day.  
DESKRIPSI POLA MAKAN PENDERITA MAAG PADA MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG fitri, ririn; Yusuf, liswarti; yuliana, yuliana
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to describe diet pattern for student with stomach disorder in KKFT-UNP, concerning in type of food that student mostly consumed and meal timefrequency. The population is 39 students of KK FT-UNP that being diagnosed bystomach disorder, sample is taken by total sampling technique.The result shows thatdiet pattern based on food’s types that had been recommended are 22 types, but only17 types is consumed by 35.9% respondent (medium category). In non-recommendedfood amount to 50 types, and 44 types are consumed by 35.9% respondent (highcategory). Whereas, 87.2% (very low category) respondent rarely and didn’tconsumed recommended food. The frequency of respondent consume nonrecommendedfoodis53.8%(highcategory)with theintensitiesareoftenandalways.Basedon regularity of meal from respondent shows that 38.5% is not eatingregularly; 33.3% is lack of breakfast; 59.0% eat two times a day and 51.3% didn’t eatat mealtime; 46.1% always eat late, and 51.3% eat after they starving (very lowcategory). Keywords: stomach disorder, diet pattern, university student.
PENGARUH PERBENDAAN KOMPOSISI TEPUNG TAPIOKA TERHADAP KUALITAS BAKSO LELE Zulkarnain, Juita; Yusuf, Liswarti; yuliana, yuliana
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.931 KB)

Abstract

AbstractThis research aimed to analyze the different affect of tapioca’s composition which 15%, 25%, 35% to the quality of shape, colour, flavor, texture and the taste ofcatfish bakso. The kind of this research is experimental using complete randomdesign with 1 factor which is the amount of tapioca’s with difference the composition(15%, 25%, 35%) with 4 times repeat, that did in the Tata Boga Jurusan KK FT UNPworkshop in December 2012. The hypothesis shows that there is an affect of the usedof tapioca’s 15%, 25% and 35% to the catfish bakso quality. Tapioca’s compositionshows that the us of 15% tapioca’s give the better affect to the flavor, savory, and leletaste dominantly. For the 25% tapioca’s give the better affect to all indicators. Andfor the 35% tapioca’s give the better affect to the colour, chewy texture, smooth fibertexture and for the hedonic test shows that bakso with 25% tapioca’s is mostlyfavored.Keywords : bakso, catfish, tapioca

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