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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 590 Documents
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STUDI TENTANG DISAIN RAGAM HIAS PAKAIAN PENGANTIN TRADISIONAL LUBUK BEGALUNG PADANG Desmaleni, Rahayu; Efi, Agusti; Yuliarma, Yuliarma
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The problem in this study is about decorative design of traditional bridal costumein Lubuk Begalung Padang which is undergoing changes. It happens because of the traditional bridal costume is now used as a fashion service industry,   so that many people in Padang, especially the younger generation do not know the bridal costume ranging from traditional bridal costume of brideuntil traditional bridal costume ofbridegroom. This study aims to describe the decorative design of a traditional bridal costumein Padang. The method that used in this study is a qualitative case study method . The type of data is primary that are data from management and employees of businesses and secondary data obtained from the documentation. The technique of collecting data through observation, interview and documentation. The analysis technique is inductive based on the facts that already found and it can be constructedthen into a hypothesis or theory . In order to obtain the valid data, the researchers tested the validity of the data by means of an extension of the observation, diligence research, triangulation and auditing . The results of the study are: the decorative design of a traditional bridal costumein Lubuk Begalung Padang,for the bridal costume ofbridegroom is baju rokiusing a star, a butterfly and a tabua roti motif with taburan loyanglatching, on celana roki and waistcoatusing lace gold thread latching. Motives are used by sisamping: itik pulang patang, bada Mudiak, batang pinang, bungo sikakau, salapah, balah kacang, pucuk rabuang, and salauak laka.Sisamping derived from pandai sikekwoven red base color . The bridal costume ofbride isBaju kurung,known as "baju kurung bajaik". It is using florals located on the front/chest and the surface of baju kurung, phoenix on the surface using gold thread embroidery and suji kapalo samek, decorative patterns found on the baju kurungaresowing pattern, the fringe standspattern, dependent peripherypattern, the periphery runspattern, and decorative patterns fill the triangular fields.Kodekorsarong is red base color of songket came frompandai sikek woven using itik pulang patangmotif, bada mudiakmotif, batang pinangmotif, bungo cukia kaluakmotif, salapahmotif, balah kacangmotif, pucuk rabuangmotif, and salauak lakamotif.   Kata Kunci: Pakaianpengantin tradisional, disain ragam hias, motif, kombinasi warna, teknik hias, pola hias Lubuk Begalung Padang
PENGARUH SUBSTITUSI BONGGOL PISANG TERHADAP KUALITAS KERUPUK IKAN TENGGIRI Martines, Silvia; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is motivated by the utilization of banana cobs that have not varied and the price of mackerel fish is expensive. This study aims to analyze the effect of substitution of banana stumps by 0%, 25%, 50% and 75% on the quality of mackerel fish tuna in terms of uniform and tidy shapes, color, aroma, taste and texture. The type of this study was pure experiment using a complete randomized design method of three repetitions. Types of data used are primary data sourced from 30 panelists who provide answers from questionnaires (organoleptic test format). The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. The results showed that there was significant effect on the quality of mackerel fish crackers on the quality of brownish white color, savory taste, fragrant aroma but no effect on the quality of form uniformity, neat shape, and crunchy texture. It can be concluded that the best percentage is in the substitution of 25% of banana cobs.Keywords :Banana Stalks, Mackerel Fish Crackers,Quality.
PROFIL USAHA SALON KECANTIKAN DI KOTA PADANG RR, Maylina; Rostamailis, Rostamailis; Hayatunnufus, Hayatunnufus
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

In the development of a beauty parlor in the city of Padang growing rapidlybut in some unknown operational problems. This study aimed to describe theprofile of a beauty parlor in the city of Padang. This type of research isquantitative descriptive. The research population is all employees, amounting to90 people and all sampled (total sampling). Data collection technique is using aquestionnaire (questionnaire) are adjusted in the form of a Likert scale andGuttman scale that have been tested for validity and reliability. Data wereanalyzed using the percentage formula and categorizing. Based on the results ofresearch on the type of skin beauty care categories. type of hair beauty services ata very good category. Based on the quality of human resources on the acquisitionof competence in the field of beauty expertise acquired 71% of data is a graduateSMA / SMK general, 28% of graduates of vocational Tata Beauty is only 1% TataBeauty Diploma graduates, 47% attended a course skin care, while the formalstatus of the course 29% 62% non-formal. Salon business personnel workaccording to the division of tasks in the medium category with a percentage of78%. 72% of business personnel maintain the beauty salon Health and Safety atWork in the medium category. 62%. Personnel beauty salon business has apersonality according to professional ethics in the unfavorable category. 70% havea beauty salon business personnel hygiene and personal appearance in the mediumcategory. Judging from the infrastructure business has a beauty salon equipmentstandard work on unfavorable category, have the appropriate building standards inmiddle category, meet clean water standards that are in either category.Kata Kunci : Profil, Usaha Salon Kecantikan
STRATEGI PROMOSI DESTINASI WISATA DINAS PARIWISATA PROVINSI SUMATERA BARAT Syahputra, Rahmadani Syahputra1,; Yuliana, Yuliana; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to determine the strategy for the promotion of tourist destinations Tourism Office of West Sumatra with bulk sales indicators, sales promotions and direct marketing are seen from the internal factors of the strengths and weaknesses as well as the external factors in the form of opportunities and threats. This research is descriptive research with qualitative data. Engineering data collection done by the method of interview, observation, and documentation involving the informant by using purposive sampling technique. The strategy of the promotion of tourist destinations can be: 1) cooperation with several companies such as civilian airlines to promote tourist destinations in the inflight magazine. 2) cooperating with the Office of tourism in other provinces to barter in conducting promotional activities tourist destinations. 3) maximize the use of the media promotion in open areas such as billboards or billboards. 4) follow more tourism promotion activities at the national and international levels.Keywords: Promotion Strategy, Tourist Destinations
HUBUNGAN DISIPLIN DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PENGOLAHAN MAKANAN INDONESIA 1 DI SMK NEGERI 9 PADANG ariefiani, mega nita; baidar, baidar; elida, elida
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 determine the relationship of the discipline to the student learningoutcomes in subjects Indonesia Food Processing 1 in State 9 Padang Vocational High School.Covering aspects of punctuality, obedience and responsibility in teaching students both theoryand practice. This study is correlational. The population in this study were all students of class XFood Services State 9 Padang Vocational High School , the sample in this study amounted to 64people with a proportionate random sampling technicians. The data analysis technique used isthe correlation product moment correlation formula. Results showed that students who attendschool in State 9 Padang Vocational High School, generally belonging to the category of beingdisciplined, while students' largely belong to the category not pass / fail. Disciplines studying therelationships between variables (X) with the learning outcomes Indonesia Food Processing 1 (Y),has a positive and significant relationship with a correlation of 0.827, correlation coefficientsignificance test results tcount> T (11.577> 1.671).Keyword: Discipline is positively associated with student learning outcomes. table
PENGARUH SUBSTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS ES KRIM ELASTRI, APRINI; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is constituted by utilization of peel red dragon fruit at this time is stillnot optimal in food processing. Peel of red dragon fruit is containing betalain pigments aresoluble in water, and can be used natural dyes. The research purpose to analyze effect fromsubstitute extracting peel of red dragon fruit as much 13.5%, 32% and 50.5% of the icecream quality (color, aroma, texture, and flavor). The research type is experiment, methodeof this research using a completely randomized design with one factor that substitutingpeel red dragon fruit extract as much three times repetition. Data in use are primer dataobtained get from 30 panelists which give the answers from questionnaire (formatorganoleptic test). The data has been tabulated in tables and analysis variance (ANAVA).If diferent continued with Duncan test. The results of research showing there aresignificant between 0%, 13.5%, 32% and 50.5% to ice cream quality from peel extract ofred dragon fruit in color quality pink fanta Fh (442.17)> Ft (2.72), the quality of the milkaroma Fh (14:01)> Ft (2.72), texture quality is tender and creamy Fh (22:43)> Ft (2.72),but its not take effect of flavour quality is sweet Fh (2.62)> Ft (2.72). The highest resultsbe like panelists in substitute extracting peel of red dragon fruit as much 50.5% (X3). Canbe concluded that substitute peel extract of red dragon fruit as much 50.5% is the bestpercentage in use to colour quality and texture of ice cream.Keywords: peel Extract Red Dragon Fruit, Ice Cream, Quality
STUDI TENTENG BUSANA PENGANTIN TRADISIONAL DI KABUPATEN MUKOMUKO PROVINSI BENGKULU Misnawati, Tri; Adriani, Adriani; Nelmira, Weni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Betabur shirt is a traditional wedding dress used during wedding ceremony in Mukomuko Regency of Bengkulu Province. Characteristic of this traditional wedding dress on the head decoration using a headlight on the groom, singal on the bride and use the birds kilek. The research method used is descriptive qualitative method. Data were collected using observation, interview and documentation techniques. Types of data in the form of writing and non-writing (recording) obtained through interviews, documentation and literature study. Data are reviewed and analyzed by data reduction steps, data presentation and conclusions. The validity of the data by extending the observation, increasing perseverance, triangulation, peer and auditing. The results showed that the design of traditional women's wedding dress Mukomuko consists of the clothes betabur,4songket cloth, accessories and accessories. The groom is comprised of baju betabur, pants, songket cloth, accessories and accessories. How to wear traditional women's wedding dress starting from the bun, head ornament (singal), songket cloth, shirt, pedalan, shoulder shavings, necklaces, bird kiln, earrings, bracelets and sandals. The groom begins with pants, songket cloth, baju betabur, peding, necklaces, and sandals. The traditional bridal attire of men and women has meaning, symbol or advice on the symbols used.Keywords: design (model, material, color and decoration), complementary clothing, manner of usage and meaning.
PERSEPSI MASYARAKAT TENTANG CITRA HOTEL MELATI DI KECAMATAN KOTO TANGAH KOTA PADANG Yandra, Yandra; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the public perception of the image of budget hotels in the District Tangah Koto Padang. This type of research is quantitative descriptive. The study population was people who were around the budget hotels in the city of Padang District of Koto Tangah amounted to 275 people. The sampling technique in this research is non probability sampling using purposive sampling. The number of samples in this study 74 people. Data collection techniques performed using a questionnaire using a Likert scale that has been tested for validity and reliability. Results of research describing About Public Perception image Bed in District Tangah Koto Padang. otherwise the unfavorable category with an average value of 60.20 in the range of 49-> 63. While each of the indicators are: (1) The impression otherwise unfavorable category with an average value of 15.716, in the range of 18 -> 24 (2) Belief expressed unfavorable category with an average value of 26.31, in the range of 21- < 27. (3) The attitude expressed unfavorable category with an average value of 18.17, in the range 15,75- <20.25. Keywords: Perception, Society, Citra other star hotel1 Prodi
PENGARUH SUHU KARAMEL TERHADAP KUALITAS KUE SARANG SEMUT Laela Jatmiko, Fadhilah Rizki; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Caramel Cake often experience a failure of processed, so it necessary to analyzed the possible causes of failure, one of which the temperature of the caramel. This type of research is experiment. This research was conducted on July 2016 in Workshop Culinary Art State University of Padang. The independent variable was caramel temperature and dependent variable was the quality of the Sarang Semut Cake. The type of data was primary data sourced from 30 panelists which organoleptic test format and sample. Methods used completely randomized design by three replications. Analysis of Varian was used to analyze the data, if Fcount> Ftable then continued by Duncan test. The results showed that the use of the caramel temperature had effect on color and aroma. While the quality of the volume, shape, texture and taste had no real effect. The results of data analyzed establishes the highest score each of quality; volume of 3.12(+55oC), the neatness of form 3.10(+25oC), uniformity in the form of 3.09(+25oC and +55oC), color of 3.14(+10oC), aroma 3.28(+55oC), soft texture 3,18(+55oC), a chewy 3.13(+25oC), the porous hollow large 3.16(+55oC), and the sense of 3.09(+55oC). The best result of Caramel Cake was +55oC.Keywords: Effect, Caramel Temperature, Caramel Cake and Quality
KESESUAIAN POLA DASAR SISTEM DJATI PRATIWI PADA WANITA DEWASA BERTUBUH IDEAL Qomariah, Ana; Zahri, Wildati; Yasnidawati, Yasnidawati
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The arm of this research is to reveal 1) the lack of Djati Pratiwi basic pattern system for the lady with ideal body; 2) The way to fix the lack of Djati Pratiwi basic pattern system for lady with iseal body; 3) the suitability of Djati Pratiwi basic pattern system for the lady with ideal body. The kind of this research is applied research. The object of this research is Djati Pratiwi basic pattern that have 4 times fitting on the lady with ideal body, with 5 panelists which  are the expert lecturers that expert in making pattern. Data collection of this research by giving the questionnaire using Likert scale and analyzed by using modus, used to determine the most tendency in suitability appraisal of Djati Pratiwi basic pattern among ladies with ideal body. The result shows that there is the lack of Djati Pratiwi basic system on shoulder length, shoulder line on the shoulder tip, chest, side line, armhole is not, arm center line, top arm height and side line of the skirt on the waist and on the pelvis. the discrepancy was fitted so the Djati Pratiwi basic pattern system can be suitable the ideal body.   Kata kunci: Kesesuaian pola dasar sistem Djati Pratiwi, Wanita dewasa bertubuh ideal.

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