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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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HUBUNGAN KEMANDIRIAN DENGAN MINAT BERWIRAUSAHA ILUNI PRODI D3 JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Darmayanti, Regina; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to analyze the relationship between autonomy with interest to entrepreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang. This research is a descriptive correlational study. The population as many as 122 people alumna study program D3 Food & Beverage and Fashion finished 2008 until 2012 and be domiciled in West Sumatera. Sample election techniques in the study using purposive sampling technique as many as 43 people. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey results revealed the percentage of autonomy overall categorized as low (62%), interest to enterpreneur alumna study program D3 in the department of Home econimic overall categorized as low (58%). The results showed that there is a Positive and significant relationship between autonomy with interest to enterpreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang.Keywords: Autonomy and Interest to Enterpreneur
PERSEPSI PENGUNJUNG TENTANG FASILITAS OBJEK WISATA GUNUANG PADANG DI KOTA PADANG Azima, Fauzan; Silfeni, Silfeni; Suyuthie, Hijriyantomi
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

The purpose of this research is to know the Perception of Visitors AboutFacilities at Gunuang Padang. The type of research is descriptive quantitative. Thevisitor population in tourist attraction is 1.493 people. Selection of this researchsample using purposive sampling technique counted 94 people. Data collectionusing questionnaires based on Likert Scale that has been tested for its validity andreliability. The result of Perception of Visitors About Facilities at GunuangPadang is categorized well with the average value of 90.62 which is in the range86.66 - 103.99. While based on each indicator are: (1) form of tourism facilitypertained in good category with average value equal to 20,88 is in range of score20,16 - 24,49, (2) function of tourism facility pertained in good category with anaverage score of 28.55 is in the range of the score 23.74 - 30.25, (3) the locationof tourism facilities belonging to the good category with an average value of20.78 is in the range of the score 20.16 - 24, 49, (4) the quality of tourismfacilities is categorized as good category with an average value of 20.52 is in therange of 20.16 - 24.49 score.
PENERAPAN TUGAS PENGAWASAN SUPERVISOR DI DEPARTEMEN HOUSEKEEPING HOTEL PANGERAN BEACH PADANG Fernando, Ricky Bayuandry; Yuliana, Yuliana; Suyuthie, Hijiriyantomi
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to describe the application of supervisor’s supervisory tasks of the housekeeping department at Pangeran Beach Hotel Padang, evaluated from four indicators which are: monitoring of the human resources, the use of materials, work equipment and work systems. The research uses a qualitative descriptive survey method. Data was collected by using observation, interviews, and documentation. The results showed that the application of supervisor’s supervisory tasks of the housekeeping department at Pangeran Beach Hotel Padang is fair, although there are some indicators that supervision can not be implemented properly by the supervisor. Such as oversight of the mental condition of the employees, the use of materials, procurement and storage of the work equipment, the implementation of the Standard Operating Procedure. As for the performance assessment, employee recruitment and employee career system is not implemented by supervisors because it is not the task of the housekeeping supervisor at Pangeran Beach Hotel Padang.   Keyword: Controlling, Supervisor, Housekeeping
STUDI TENTANG HYGIENE DAN SANITASI PADA USAHA SALON KECANTIKAN DI KOTA PAYAKUMBUH Nasari, Wiza; Yusuf, Liswarti; Rahmiati, Rahmiati
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 research wasmotivated bythe problemsata beauty salonintownthatstillhas not noticedPayakumbuhaspectsrelated to surveillanceeffortson the healthof other individuals andthe environment. The purposeof this studyistoanalyzethe application ofhygieneandsanitationin thebeauty salon businessassociatethat isclassifiedin thecityPayakumbuh.   Thisresearchmethodisdescriptivequantitative. Thestudypopulationwasallbeauty salonsinas many as21 piecesPayakumbuhsalon. The samples wereclassifiedassociatebeautysalonin the city, amounting to 8 Payakumbuhbeauty salonswithbeauty salonpersonnelnumbered45 people. Instruments used inthis research is aquestionnaire(questionnaire). The results obtained from the data that the individual employee hygiene in the beauty salon business Payakumbuh on maintaining the cleanliness of the body with both categories (82%), while maintaining the cleanliness of clothes with unfavorable category (63%). Sanitation in the beauty salon business Payakumbuh indicator requirements are 2 salons buildings that meet the requirements of building eight. On the cleanliness of the water quality indicators there are 4 salons that meet eight requirements of cleanliness of the water quality. On indicators of waste management, there are 3 salons that meet the four requirements of waste management. Onwastecontrolindicatorthere is not anysalonthat meetseightwastemanagement requirements. Onhygiene indicatorsaretoolsandmaterialsthat meeteight2salonhygienerequirements oftools and materials.   Kata Kunci : Hygiene, Sanitasi, Usaha salon kecantikan.
PERSEPSI TAMU TENTANG PELAYANAN PRIMA KARYAWAN RECEPTION DI HOTEL AXANA PADANG Husna, Rifdatul; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is the gues perceptions about the excellent service of reception employee in Axana Hotel Padang City. This research consists of six indicators are: ability, attitude, appearance, attention, action, accountability, This type of research is descriptive research using survey method. Population in this research is guest have stayed in Axana Hotel Padang on September 2014 until January 2015 amounted to 6.137 guest. Sampling technique is non probability sampling, using insidental sampling. Sample number in this research amounted to 93 guest. Data collection using a questionnaire based on a Likert scale that tested for validity and reliability. Based on the results of the study concluded that in general the gues perceptions about the excellent service of reception employee in Axana Hotel Padang City good less in mean 94,27 between range 73,5 -< 94,5. indicators about excellent service good less all.
HUBUNGAN PENGETAHUAN MENGENAI MAKANAN CEPAT SAJI (FAST FOOD) DENGAN PERILAKU KONSUMSI MAKANAN CEPAT SAJI (FAST FOOD) PADA SISWA SEKOLAH MENENGAH ATAS PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG TRIYANTI, VIVI; Syarif, Winerlis; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to analyze the relationship between knowledge about fast food with fast food consumption behavior in high school students/SMA Pembangunan Laboratorium UNP . This research is a descriptive correlational nature . The population in this research was 685 people are students of class X , XI , and XII in SMA Pembangunan Laboratorium UNP . Based on the survey results revealed that students' knowledge about fast food achievement levels obtained by 59 % of respondents with a lower category . Student behavior in consuming fast food achievement levels obtained by 81 % of respondents with a high category . The magnitude of the correlation coefficient variable ( X ) and variable ( Y ) is 0.615 with the interpretation that the two variables are strongly correlated . The results showed that there is a positive and significant relationship between knowledge of fast food with fast food consumption behavior in SMA Pembangunan Laboratorium UNP. Keywords: knowledge, consumption behavior, fast food.
PENGARUH LEMAK TERHADAP KUALITAS ECLAIRS Akhyar, Febriyana; Syarif, Wirnelis; 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 was based on the absence of some fat used in making eclairs. The used of fat commonly applied in the manufactured of eclairs is margarine. The purpose of the research to analyzed the effect of fat used on the quality of eclairs that includes volume, shape, color, aroma, texture and taste. The type of research was purely experimental with Rancangan Acak Lengkap Method. Research variables included independent variable that was X0 (margarine), X1 (butter), X2 (cooking oil), X3 (white butter). The dependent variable was the quality of eclairs. The data used were Primery Data source from 30 semi trained panelist by proposing the organoleptic test format. Analysis of data with ANAVA if Fcount>Ftable the proceed with Duncan Test. The result of research was that there were real difference to the quality of eclairs with different fat usage including volume, texture and taste because Fcount>Ftable. On the quality of shape, color and aroma. There was no real difference because Fcount<Ftable.Keyword : Eclairs, Quality, Margarine, Butter, Cooking Oil, White Butter.
PENGEMBANGAN MEDIA CD PEMBELAJARAN MATA KULIAH FLAT PATTERN DESIGN UNTUK MAHASISWA PRODI PKK TATA BUSANA FT UNP PADANG Bahri, Halimul; Adriani, Adriani; Novrita, Sri Zulfia
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 research aims to develop a learning media in the form of CD which can assiststudents in learning Flat Pattern Design by methods Pivot Method. This study is alsoto gain an overview of the feasibility study CD media as a learning medium FlatPattern Design. This study is a Research and Development (Research andDevelopment (R & D) is a research method used to produce a particular product andtest the effectiveness of a particular product. CD learning be tested in the Departmentof Family Welfare to students S1 dressmaking class of 2014 the number of 19 people.The steps undertaken in the development of learning CD media are: 1) pendefenisianstage. 2) design phase, 3) the development stage, at this stage of the development ofdata analysis are: 1) the validity of the data analysis, 2) practicalities of data analysis,and data analysis effectiveness. Based on the results of data analysis that is performedto test the validity of validator that expert instructional media obtained a score of 4,13considered valid and validator matter experts obtained a score of 4,4 can becategorized as very valid, the practicalities of the test carried out to a small group ofstudents obtained a score of 3,8 can be categorized as practical while testing thepracticalities large group obtained a score of 4,03 can be considered a practical andeffective data analysis of student test results before and after using instructional CDmedia increased 20,4% which can be considered effective. The media are in a verydecent criteria used as a medium of learning in terms of the validity of the dataanalysis, the practicalities and effectiveness.Kata kunci: CD pembelajaran, flat pattern design, pivot method
TINJAUAN TENTANG KELAYAKAN SARANA DAN PRASARANA WORKSHOP PROGRAM KEAHLIAN TATA KECANTIKAN RAMBUT SMKN 7 PADANG Resmita, Resmita; Hayatunnufus, Hayatunnufus; Yanita, Merita
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

The study aims to examine more deeply about the Facility and Infrastructureworkshop Hair Beauty Treatment SMK N 7 Padang. The research method used isdescriptive quantitative, data obtained by using Guttman scale observation guidance.Data were analyzed using percentage technique and categorization of values.Population and Sample are all facilities and infrastructures in Workshop of BeautyBeauty SMK N 7 Padang In 2015/2016. The results of the study stated that thestandard feasibility of hair care facilities has a percentage score of 69% withMedium category, the means of pruning and washing hair has a percentage score of75% with Medium category, the feasibility of hair styling facilities have a percentagescore of 69% with Medium category. The size of the hair care practice room with anaverage percentage score of 80% standard fulfillment, practice room pruning andhair washing 60% categorized very low, hair styling with a percentage of 40%. Thefeasibility of building a hair treatment room, trimming room and hair wash and hairstyling room is fulfilled with a 75% percentage score of moderate category.Keywords: Facilities, Infrastructure workshop, Hair Beauty
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

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