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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 590 Documents
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PENINGKATAN MOTIVASI SISWA DALAM PEMBELAJARAN SULAMAN BAYANGAN MELALUI MODEL DIRECT LEARNING KELAS X.1 SMAN 1 KECAMATAN LAREH SAGO HALABAN Efni, Widia; Yasnidawati, Yasnidawati; Ernawati, Ernawati
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

About problem low its student motivation in shadow quilt learning with indicator: pleasantly, are ardour, keen. To the effect research is increase motivates student to make shadow quilt. Observational observational action brazes (PTK) consisting of two cycle each cycles 3 x appointments. Subjek is research is student braze X1 SMAN 1 Lareh Sago Halaban's district, with observation, field note, analisis did by quantitative and kualitatif.Result observationaling to point out that student motivation on leisured indicator in design motif on shadow quilt on i. cycle average percentage 58% at category be, on cycle II. 77% at category high. Are ardour in menciplak motif for veil decoration, on i. cycle average percentage 63% at category be, on cycle II. 81% at category high once. Keen on percentages i. cycle 69% at category be, on cycle II. average becomes 77% at tall category. So student studying motivation average on i. cycle 63% at category be, on cycle II. 78% at tall category, its mean have reached capaian's target exceeds 75%. Conclusion is with model direct learning can increase student motivation in learning makes shadow quilt on veil decoration.
HUBUNGAN KUALITAS PELAYANAN DENGAN KEPUASAN KONSUMEN DI RUMAH MAKAN LAMUN OMBAK PADANG Witrin, Rosy; Chair, Ira Meirina; Abrian, Youmil
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

This study aims to: 1) Describe the quality of service in Restaurant Lamun Ombak Padang, 2) Describe the consumer satisfaction in Restaurant Lamun Ombak Padang, and 3) Analyzing there a relationship between service quality and customer satisfaction in Restaurant Lamun Ombak Padang. This type of research is classified to correlational studies. The population in this study are all consumers Restaurant Lamun Ombak Padang totaling 9050 people. The study sample totaled 100 people with the sampling technique was non probability sampling, by using incidental sampling. Data was collected using a questionnaire (questionnaire) by using a Likert scale that has been tested for validity and reliability. The study found that: 1) Quality of Service in the category fairly (50%), with as many details as (2%) showed excellent category, (44%) showed either category, (50%) showed enough categories, (4%) showed poor category and none (0%) which showed poor results at all 2) is in the category Consumer Satisfaction enough (72%), with details (1%) showed excellent category, (27%) showed either category, (72%) showed enough categories, none (0%) showed poor category, and none (0%) showed poor results at all.
KONTRIBUSI INFORMASI TERHADAP MINAT SISWA SMK N 3 KOTA SUNGAI PENUH UNTUK MELANJUTKAN PENDIDIKAN KE JURUSAN ILMU KESEJAHTERAAN KELUARGA FPP-UNP Gusmira, Gusmira; Ernawati, Ernawati; Novrita, Sri Zulfia
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 study aims to (1) find out information about IKK Department among students of SMK N 3 Kota Sungai Penuh, (2) find out students interest of SMK N 3 Kota Sungai Penuh continuing education to IKK Department and (3) to see the contribution of information for student interest SMKN 3 Sungai full when they continue they education to the Department of IKK FPP-UNP. This research was descriptive kuantitatif. The population in this study were the students of XII grade in SMK N 3 Kota Sungai Penuh Department of Culinary and Department of Clothing which amounted to 124 students with a sample of 55 students. The sample is taken by simple random sampling. Data collection used questionnaires arranged in Likert scale that has been tested for its validity and reliability. The study has analyzed by multiple regression analysis. The results showed that: 1) Information about IKK FPP-UNP was categorized as high as 56.36%. 2) The students interest to continue their education to IKK FPP-UNP was categorized as high as 43.63%. 3) contribution of information for student interest SMK N 3 Kota Sungai Penuh to continue they education to Department of IKK FPP-UNP amount to 41,5%, while rest was determined by other variable that not examined in this research.Keywords: Information, Interests, SMK N 3 Kota Sungai Penuh.
PENERAPAN SAPTA PESONA DI OBJEK WISATA BENTENG FORT DE KOCK BUKITTINGGI Rafi, Zeranita; Kasmita, Kasmita; Waryono, Waryono
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 adoption of Sapta Pesona Attraction in Fort Fort De Kock Bukittinggi which includes seven indicators Sapta Pesona namely: safe, orderly, clean, cool, beautiful, friendly, and memories. This type of research is quantitative descriptive. This study population is the average monthly number is 8231 people. The number of samples in this study are numbered 99 people were taken by using the formula Riduwan. The sampling technique in this research is non probability sampling (purposive sampling). Data collection techniques using a questionnaire based on the Likert scale that has been tested for validity and reliability. The results showed that the overall application of stepping in attraction Fort Fort de Kock Bukittinggi classified in the category quite well with the average value score of 176.99 in the range of 160 - <200 with the interpretation of the percentage of 46.47%, while under each each indicator are: for safe, orderly, clean, friendly and reasonably good memories of the category and to cool and beautiful in both categories.Key Word: Application, Sapta Pesona, Tourist
1 PENGARUH LAMA PENCELUPAN TERHADAP WARNA YANG DIHASILKAN PADA BAHAN SUTERA MENGGUNAKAN ZAT WARNA ALAM EKSTRAK DAUN PURING (Codiaeum Variegatum) DENGAN MORDAN JERUK NIPIS (Citrus Aurantifolia) Saputri, Rien Ana; Adriani, Adriani; Nelmira, Weni
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

The purpose of this study to describe the dark-light color (value), the flatness of the color, the intensity of the color (chroma) and describe the dark-light color (value), the flatness of color, and color intensity (chroma) to the effects of differences in long immersion. Data obtained in the form of primary data sourced from 15 panelists, then the collected data is processed and analyzed analysis of varianceone. Results dyeing time of 15 minutes to produce a color Pale Violet Red #D26990. Immersion with 30 minutes to produce a color Mulberry Violet #C55F88. Immersion with 45 minutes to produce a color Mulberry Violet #D75880. For light and dark colors (value) is Fcount ≤ Ftable = 2.344 ≤ 3.22 Then Ho is accepted, meaning that there is no significant effect due to differences in long dyeing. Flatness color is Fcount > Ftable = 12 011 > 3.22 So Ha accepted, meaning that there is significant influence due to differences in long dyeing.The intensity of the color (chroma) is Fcount ≤ Ftable = 2.662 ≤ 3.22 Then Ho is accepted, meaning that there is no significant effect due to differences in long dying.Keywords: Effect time dyeing, croton leaf extract
HAMBATAN BELAJAR MAHASISWA PADA MATA KULIAH PSDK JURUSANKESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Morjayanti, Novi Adi; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aims of this research are to describe the resistance in planning before follow PSDK,the resistance in doing PSDK, and the resistance in evaluating after follow PSDK. The kind of this research is qualitative descriptive. The informants in this research are all PKK FT UNP students who have taken PSDK (53 students), and also the PSDK lecturer (1 person). Data collection by observation, interview and questionnaire. Depends on the result, the resistances are in planning the daily menu that don’t have various shape, taste and colour. And the use of the food material that too various, so there are some of them that can’t be found in the market, the resistance in doing PSDK in managing the resources in both of cookery and fashion major, the lack of the facilitation, and the resistances in evaluating and make the finance report, that there are some profits that is not reported because it have been taken for the next business.     Keywords: Difficulties in studies, PSDK subject,  Kesejahteraan Keluarga Department.
PENINGKATAN AKTIFITAS DAN HASIL BELAJAR SISWA PADA MATA PELAJARAN KESEHATAN, KESELAMATAN KERJA (K3) DAN HIGIENE SANITASI DENGAN MENGGUNAKAN MEDIA POWER POINT DI SMK NEGERI 3 KOTA SOLOK Sarah, Sarah; Baidar, Baidar; Elida, Elida
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

The background of this research is low activity and students learning outcomes on subjects Kesehatan, Keselamatan Kerja (K3) and Higiene Sanitasi at SMK Negeri 3 Solok. Purpose of this research to increase activity and students learning outcomes using power point. Type of research is Classroom Action Research, with three cycles. This research consisted of four stage planning, acting, observation, and reflection. Data used primary data were obtained directly from students activities form and students learning outcomes on subjects K3 and Higiene Sanitasi. Data obtainedare tabulated and calculated the percentage of achievement of learning objective. The result showed media poer point can increase activity and students learning outcomes on subjects K3 and Higiene Sanitasi. This matter can be seen increased activity and learning outcomes master learning target above the value 71.Word keys : activites, learning outcomes, students, media, and power point
TINGKAT POPULARITAS DAN PROFITABILITAS MENU MELALUI METODE MENU ENGINEEERING DI RESTORAN PECEL LELE KHATIB PADANG Kumalasari, Diah Oktryanti; Waryono, Waryono; Pasaribu, Pasaribu
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 aims to knows the level of popularity and profitability of the menu through the engineering menu method at Pecel Lele Restaurant Khatib Padang. This research is descriptive research with quantitative data. The sample in this research is sales data from January to May 2016 and processed using menu engineering worksheet. Data collection is had by interview, observation and documentation. The results of this study indicate that: (1) The menu that has the popularity of pecel lele, pecel ayam, soto betawi, fried rice, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, pear juice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea, and hot/cold tea. (2) Menu that has profitability of pecel lele, pecel ayam, chicken soy sauce, red chilli duck, ayam goreng cianjur, ayam rica-rica, green chili duck, apple juice, avocado juice, guava juice, orange juice, Soursop juice, dragon juice, pear juice, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, strawberry juice, tomato juice, and carrot juice. (3) The menu positions on the four box analysis of the star groups are pecel lele, pecel ayam, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, and pear juice. The menus included in the plowhorse group are soto betawi, fried rice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea and hot/cold tea. The menus included in the puzzle group are chicken soy sauce, red chilli duck, chicken fried cianjur, chicken rica-rica, green chili duck, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, cucumber juice, and strawberry juice. Menus included in the group of dogs are fried noodles, boiled noodles, fried rice noodles, fried kwetiau, tofu/tempe, ampela, hot ginseng coffee, cold ginseng coffee, hot milk tea, and cold egg teaKeywords: Popularity, Profitability, Menu Engineering
STUDY OF BATIK BASUREK IN THE CITY BENGKULU PROVINCE BENGKULU Purnamawati, Sischa; Adriani, Adriani; Novrita, Sri Zulfia
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

Besurek Batik is a unique handicrafts Bengkulu motive distinctively Arabic calligraphy. This study to look at the shape of the motive and meaning of philosophy on motive. Method used is descriptive method qualitative . Collecting data using observation, interviews and documentation in the city of Bengkulu province of Bengkulu. Data type form of writing and non- writing (recording) the interviews, documentation and literature study. Data reviewed and analyzed by step data reduction, data presentation and conclusion. Extension of the validity of the data with observations, increase persistence and triangulation. The results showed that Batik Basurek consists of 12 motifs and ornaments sourced from naturalists shaped, other shapes and combinations. Kaligrafi motive of symbolizes religious. Burung Kuau motive symbolizes the God Is the God Esa. Motive relung paku symbolizes the wheel of human life. Motive jasmine flowers describe the symbolizes of beauty, elegance and prayer. Motive rafflesia flowers the symbolizes of gratitude. Motive kaganga is symbolizes the by writing script rejang derived from the area rejang lebong. Motive remis is shell small symbolizes of natural wealth rejang lebong. Motive durian symbolizes of patience. Floral teratai symbolizes the environment. Butterfly motif symbolizes of perfection.  Keyword: Batik Basurek, the form of batik motifs, philosophy of batik motifs
Pengembangan Modul Menggambar Proporsi Tubuh Mata Kuliah Gambar Anatomi Jurusan IKK Fakultas Pariwisata dan Perhotelan Universitas Negeri Padan Mawaddah, Khamilah; Ernawati, Ernawati; Nelmira, Weni
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

The purpose of the research as an effort to solve the college students problem in Gambar Anatomi lectures at drawing the proportions of the body, because students have difficulty in drawing body proportions. This research is a research and development known as Research and Development (R & D) which aims to produce a learning media valid and practical.The research procedures include define, design and develop stages. The data was from validity test, small group and big group of college students practicallity test, and advisor of Gambar Anatomi leature subject. The validity test given to 4 validator, practicallity test given to 10 college students, big group practicallity test given to 40 college students and given to 1 advisor of Textile Analysis lectures subject. Based validity test the researcher got score 4,54 which categorized as valid. The result of practicallity test from small group was got score 84,19% which categorized as very practical, big group test was got score 82,75% which categorized as very practical and test from advisor of lectures subject was got score 90,00% which categorized as very practical. So this module is proper to use as learning media.Keyword : Pengembangan Modul, Menggambar Proporsi Tubuh

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