Jurnal Pendidikan dan Keluarga
Jurnal Pendidikan Keluarga (JPK) is a scientific journal for publishing research results and critical reviews of knowledge that have not been published in other journals in the scope of vocational education and science in the fields of food, fashion, beauty and cosmetics by researchers and practitioners.
The focus and scope of the journal consists of:(1) Culinary; (2) Design Fashion; (3) Beauty and Cosmetics (4) Vocational Education; (5) Tourism; and (6) Hospitality Management
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<![CDATA[Students' Interest In Making Table Cloths Learning Using Fantasy Embroidery ]]>
<![CDATA[Ernawati Ernawati]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/990
<![CDATA[This study started from the problem that students' interest in the competence of making tablecloths using fantasy embroidery was still lacking. The purpose of this study was to express students' interest in learning about the competence to learn the skills of making tablecloths using fantasy embroidery at MTsN Payakumbuh, Payakumbuh City. The method used in this research is the descriptive method. The population in this study was class VIII students, amounting to 198 students. The sample in this study is part of the population obtained by 40 students. The indicators in this study are the strength of students' motives, attention, and feelings of pleasure towards arts and culture subjects in learning the skills of making tablecloths using fantasy embroidery. This research instrument is in the form of a questionnaire, and the data analysis technique uses percentages. The results showed that the interest of class VIII students in arts and culture subjects in learning the skills of making tablecloths using fantasy embroidery at MTsN Payakumbuh was in the high category with an average score of 3.6 with an achievement rate of 72.5% of respondents. Student interest from the aspect of motive power obtained an average score of 3.36 with a respondent's level of achievement of 67.14%, including the high category, and student interest from the aspect of attention with obtained an average score of 3.72 with a respondent's achievement level of 74.5% including the high category and student interest in terms of feeling happy with obtained an average score of 3. 8 with an achievement level of 75.9% respondents included in the high category. It is recommended that students increase their interest in learning, and the teacher directs students more to growing students' interest in learning.]]>
<![CDATA[Skills Training for Students with Special Needs Using Skills Worksheets And Snack Processing Videos ]]>
<![CDATA[Siti Sulandjari]]>;
<![CDATA[Rahayu Dewi]]>;
<![CDATA[Satwika Arya Pratama]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/988
<![CDATA[Children with special needs have several characteristics including difficulty communicating, learning difficulties, not easy to follow orders, emotional, difficult to write or read, behave according to habits, like to imitate, high sensitivity, and introvert. Children with special needs need more attention. The Lentera Fajar Indonesia Community Learning Activity Center (PKBM) is an institution that accommodates children with special needs aimed at providing assistance, guidance, and independence from an early age. This activity aims to determine whether snack processing education using Skill Worksheets (LKK) and Video can be used as a means to stimulate and train the skills of students with special needs. The method used in this activity is a demonstration method using media in the form of worksheets and video snack processing. . The results obtained from the activity are: 1) snack processing education using LKK and video tutorials followed by demonstrations at each processing stage and followed directly by students causing students' interest and enthusiasm to take part in each processing stage, 2) student learning resistance increases up to 40%, namely from 90 minutes to 150 minutes without leaving the study area, 3) students need assistance from accompanying teachers in understanding the contents of skill worksheets, 4) the use of Skills Worksheets and videos to train motor skills was responded positively by accompanying teachers with suggestions for increasing the volume of the voice. adjust to the child's condition.]]>
<![CDATA[The Diversity of Vegetable Dishes in Mandailing Culinary ]]>
<![CDATA[Esi Emilia]]>;
<![CDATA[Onggal Sihite]]>;
<![CDATA[Adikahriani Adikahriani]]>;
<![CDATA[Nila Reswari Haryana]]>;
<![CDATA[Siti Sutanti]]>;
<![CDATA[Risti Rosmiati]]>;
<![CDATA[Subuh Ardiansyah]]>;
<![CDATA[Hardi Firmansyah]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/1014
<![CDATA[Culinary is one of the cultural products of various ethnicities in Indonesia. One of the famous culinary in North Sumatra is culinary of the Batak Mandailing. This study aims to identify vegetable dishes in Mandailing Culinary and processing techniques. The research was conducted from April -November 2021 in Mandailing Natal Regency. The data was collected qualitatively by conducting FGD and in-depth interviews method. The Location of Mandailing Natal Regency is in the southernmost and western part of the province of North Sumatra so that the taste of Mandailing cuisine is influenced by cuisine from Minangkabau. The availability of food, in terms of vegetables, spices, and coconut, is abundantly reflected in the various types of vegetables in daily meals of the Mandailing Natal people. Mandailing’s vegetable dishes dominantly have a spicy taste and uses a lot of coconut or coconut milk and also wet and dry spices. The study results found that 53 types of vegetable dishes were dominated by curry dishes using many spices. Mashed cassava leaves curry is one of the popular vegetable dishes. Most of the Mandailing cuisine uses high-temperature processing technology, especially the boiling method.]]>
<![CDATA[Virtual Tour Design Through Google Street 360° at Pariaman Tourism Object as A Travelling Alternative During Covid Pandemic Outbreak ]]>
<![CDATA[Rafidola Mareta Riesa]]>;
<![CDATA[Alhapen Ruslin Chandra]]>;
<![CDATA[Erica Aneysa]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/987
<![CDATA[This study aims to produce a virtual video tour of tourist attractions in Pariaman City via Google Street 360°. The research method used in this study is a qualitative approach with a design method that uses data collection techniques obtained from several journals published on the internet and also uses several library sources from electronic media. Based on research using Multimedia Development Life Cycle (MDLC) as a design method, a product is produced in the form of a video One-day virtual tour of Kota Pariaman using several stages. The first stage is determining the concept, the second stage is determining the design, the third stage is the collection of materials, the fourth stage is assembly, the fifth stage is testing and the sixth stage is distribution.]]>
<![CDATA[Correlation of Facial Acupressure Knowledge With Massage Actions in Facial Treatment of Beauty and Cosmetics Study Program Students ]]>
<![CDATA[Elvyra Yulia]]>;
<![CDATA[Digna Ayuningtyas Chiquita]]>;
<![CDATA[Patricia Sekarani]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/980
<![CDATA[This study aims to determine the relationship between knowledge of facial acupressure and massage in facial treatments for students of the cosmetology study program. This research was conducted at the private residence of dr. Elvyra Yulia, Sp.Ak. which is located at Jalan Cempaka Putih Tengah 22A No.9 Central Jakarta. The research method used is a descriptive quantitative method. The target population in this study were students of the cosmetology undergraduate study program who had studied facial care courses. The overall research sample was taken from as many as 30 students of the 2019 cosmetology undergraduate study program who had studied facial care courses. The instrument in this study uses a grid of instruments made based on indicators of the independent variable (X) namely facial acupressure knowledge with the dependent variable (Y) namely massage action in facial treatments. The questionnaire used in this study was a closed questionnaire. Analysis of the data used to determine the relationship between knowledge of facial acupressure and massage in facial treatments is the correlation technique Spearman Rank. This instrument uses a Likert scale. The instrument validity test was consulted with the r table and then tested for reliability. Based on the calculation of research data that the relationship between acupressure knowledge and massage facial treatment in the aspect of tofu reaches 85.2% which is in the very strong category, the application aspect is known to have a percentage of 78.0% which is in the strong category and the understanding aspect is 76, 5% are in a strong category. For the facial acupressure knowledge variable, it is known that the respondent's assessment is in the strong category with a percentage of 80.5%. In the aspect of facial acupressure, it is known to reach 81.9% which is in the very strong category. Based on the results of this study, it can be concluded that there is a positive and significant relationship between knowledge of acupressure and massage facials. This means that there is a strong relationship between knowledge of acupressure and massage facials.]]>
<![CDATA[Development of Problem-Based Daily Face Makeup Module for Vocational Higher Education ]]>
<![CDATA[Gusmelidawati Gusmelidawati]]>;
<![CDATA[Rahmiati Rahmiati]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/915
<![CDATA[Daily makeup is a material that is learned in basic beauty subjects that must be mastered by students of the beauty program of Vocational Higher Education. This study aims to develop daily makeup teaching materials in the form of daily makeup modules using a problem-based learning model. In this study, the validity and practicality of the development results will be measured. This research is a type of research and development research and development (R&D), in this study, it is necessary to follow the predetermined stages starting from the Define, Design, Develop and Disseminate stages by providing modules to educators to be used as teaching materials in the classroom. The data collection instrument used in this study was a Likert scale questionnaire as a validation assessment to material and media experts as well as practicality tests from students and educators, and data analysis using percentages with predetermined categories. The research sample was class X students of the beauty program of SMK Negeri 6 Padang, totaling 3 students for a small group test before entering the practicality test, 18 students for the practicality test, and one educator. The results obtained are 1) the development has been carried out with a 4-D development model which produces a problem-based daily makeup module, 2) the results of the module validation analysis by material experts obtain an overall rating percentage of 87% with the category "very good". ”, and the results of module validation by media experts obtained an overall rating percentage of 87% in the “very good” category 3) the practicality test results obtained an overall rating percentage of 86% in the “very good” category of student responses and 95% in the category "very good" from the teacher's response.]]>
<![CDATA[Development of Hotel System Learning Application: Te Hotel Simulator ]]>
<![CDATA[Endah Fitriyani]]>;
<![CDATA[Ilma Indriasri Pratiwi]]>;
<![CDATA[B. Erfransyah Levi Darmawan]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/1034
<![CDATA[Hotel system learning at the secondary and higher education levels in Indonesia is currently still using manual systems, which is not suitable for the current digital technological development used by the hotel industry. Background Problems: Some of the current hotel information system learning simulation software that has been developed tend to be too expensive and unaffordable for educational institutions in Indonesia. Novelty: The purpose of developing this application is to be used in the world of tourism and hospitality education in Indonesia. Research Methods: Research and Development approach we use to develop this application. Finding/Results: This study develops a hotel information system learning application called TE Hotel Simulator that uses a role-playing system for its users. The existing roles are as a reservation officer, front office clerk, and housekeeping officer. This application works with the Android operating system that can be accessed using a mobile phone or tablet. This application is supported by a backend system through the website www.tesim.id. Conclusion: TE Hotel Simulator is still in beta version and should be developed into a more interactive application so the learning process could gain more experience for students]]>
<![CDATA[Improving Marketing Performance Through Competitive Advantage in Phase Two Of The Covid-19 Pandemic ]]>
<![CDATA[Maulana Ichsan]]>;
<![CDATA[Naili Farida]]>;
<![CDATA[Sari Listyorini]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/1049
<![CDATA[The marketing performance of small and medium businesses in the Ancol tourism area is influenced by an effective market strategy so that they are able to realize a competitive advantage. The purpose of this study is to examine market strategies in competitive advantage, and their implications for marketing performance in small and medium businesses in the Ancol tourism area. The sample research technique uses Probability Sampling. The sample selection technique in this study used Proportional Random Sampling with the sample in this study amounting to 235 small and medium businesses in the Ancol area during the Covid-19 pandemic from 70 small and medium businesses with a scale of 1 to 10 questionnaires to find out the interpretation of market strategies, competitive advantage, and marketing performance. The data technique was analyzed using multiple linear regression with the intervening test. Research statement: "that the problem stems from the marketing performance of small and medium enterprises in the Ancol tourist area as a dependent variable which is influenced by competitive advantage as an intervening variable and market strategy, as well as research that is new in nature which is a research topic that has never been done by previous researchers. Research findings indicate that marketing performance is influenced by market strategy through competitive advantage. Based on the results of the study, it can be concluded that market strategy has an effect on competitive advantage. Alignment of market strategy produces a greater influence on competitive advantage. Market strategy affects marketing performance through ineffective competitive advantage in its role as an intervening variable between market strategy and marketing performance. From this phenomenon, the research looks at the relationship of variables through literature review and the marketing performance literature approach. This paper provides definitions, dimensions, and determinants of market strategies to improve marketing performance through optimizing competitive advantage.]]>
<![CDATA[The Effect of Job Insecurity on Employee Service Innovative Behavior at Axana Hotel Padang ]]>
<![CDATA[Adek Kurnia Fiza]]>;
<![CDATA[Arif Adrian]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol14-iss1/1026
<![CDATA[The purpose of this research is to test the effect job insecurity on innovative work behavior at Axana hotel Padang. The sampling method used purposive sampling with 35 employees. The data analysis in this research used a descriptive statistical test method, derivative tests including validity and reliability, and hypothesis testing. The tool used to test in this research used SPSS 25. The result of this research show job insecurity positively relates to innovative work behavior.]]>
