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[The Influence of Different Structures of Single-Knit Fabric on the Comfort Properties of Clothes ]]>
<![CDATA[Samuel Martin Pradana]]>;
<![CDATA[Tommy Yacob Hariandja]]>;
<![CDATA[Sukma Yudistira]]>;
<![CDATA[Siti Isma Sari Lubis]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1279
<![CDATA[The purpose of this research is to determine the characteristics of variations in knitted structures on the comfort properties of materials in the form of porosity and moisture management properties in single knits fabrics. This research was carried out by varying the mesh structure in the form of all knit, knit knit – knit tuck, and variations of knit tuck – tuck knit, which then looked for the porosity value of the material using the image processing method of tresholding color map images by looking at the size of the empty space between materials. To see the properties of moisture management in single knit fabrics can be seen by looking at the value of air permeability, and the moisture management tester. From the experimental results, it was found that the porosity test results for structure 1 obtained a porosity value of 22.04%, for structure 2 it was 29.2% and for structure 3 it was 30.2%. where the test results show that the mesh structure with knit-knit tuck is the best mesh structure with an air permeability value of 735 cm3/cm2/s, and an OMMC value of 0.7447.]]>
<![CDATA[The Use of Wellness Tourism in Tourism Development: A Case Study in Baluwarti Village, Surakarta City ]]>
<![CDATA[Made Prasta Yostitia Pradipta]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1280
<![CDATA[The development of the Covid-19 pandemic has temporarily halted the tourism service business in Surakarta, leading to the emergence of policies regarding tourist attractions and objects. The research was conducted in the Baluwarti Tourism Village, which offers health tour packages to help tourists maintain their mental and physical health during the pandemic. As a result, tourism service businesses are developing alternative tourism options such as wellness or health tourism that can combine tourism and health. Data was collected through library or library research methods and analyzed by selecting, processing, and grouping the data to make it more concise. The findings revealed that the most popular tourist objects and attractions in Surakarta were artificial and cultural attractions, with the majority of them being artificial museums. The study also found several rare tourist attractions such as the "Walking Tour Royal Wellness Tourism" tour package, Javanese Cooking Class, Dance/Gamelan Learning, Constructing Janur, Using Javanese Language, and Making Traditional Herbs/Helpers. This alternative tourism is expected to contribute to the development of tourism in Surakarta, allowing tourists to stay longer in the city with additional tour packages.]]>
<![CDATA[The Influence of Destination Personality, Destination Image and Customer Experience on Intention to Recommend at Trendy Coffee Cafe in Batam City ]]>
<![CDATA[Ratih Anggraini]]>;
<![CDATA[Erica Novianti Idris]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/888
<![CDATA[This study was conducted to identify factors that influence intention to recommend interest towards trendy coffee cafe destinations in Batam City. This factor is important for trendy coffee cafe destination owners to understand how consumers influence their intention to recommend to other consumers. The object used in this research is trendy coffee cafe in Batam City. This type of research was conducted using quantitative methods. The data collection technique uses probability sampling techniques and purposive methods, then the data is collected and processed using SPSS IBM 25 software. The results of this study provide evidence that destination personality, destination image and good customer experience can significantly increase consumers' intention to recommend trendy coffee cafe to other consumers. Therefore, the independent variables partially and simultaneously have a positive and significant effect on the independent variable intention to recommend at trendy coffee cafe in Batam City]]>
<![CDATA[The Influence of Food Quality And Dinescape on Customer Satisfaction in Restaurants in Garut District West Java Province ]]>
<![CDATA[Gugung Gumilar]]>;
<![CDATA[Siska Mandalia]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1210
<![CDATA[The background of the study was coming from the restaurant customer complaints in Garut to the food quality amounting to 21.58% and to the restaurant dinescapes amounting to 20.86%, each of which caused a decrease in the number of customers. This complaint data was found since the researcher has participated in the organization of AKAR (Association of Café and Restaurant) for Garut area. The decrease of customers’ visit showed that the quality and the dinescape of the restaurants in Garut are not satisfying. This research is aimed at identifying the food quality, analyzing the restaurant dinescape, and knowing to what extent the influence of food quality toward the restaurants dinescapes in Garut. The research method in this study was the survey explanatory whose characteristic is descriptive and verificative. Data were gathered through questionnaire distributed to respondents; they are the restaurant customers in Garut. The number of questionnaires spread out were 381 respondents and responded by Cargo, D’Anclom and Lify Eatery restaurants di Garut. The data was analysed using Path Analysis which is assisted by SPSS 21.0 system. The result of analysis shows that the food quality and dinescape of Cargo, D’Anclom, and Lify Eatery restaurants are not good. In addition, the data analysis also indicates that the food quality and dinescape of the restaurant influence significantly the customers’ satisfaction in Garut with the total of influence amounting to 85.3%. Based on the result of study, it could be identified that the food quality and dinescape must be of great importance to be paid much attention by the owners because the food quality and dinescape which are served well are potential to the restaurant managements to be able to keep the customers as one of high profitable sources for restaurants.]]>
<![CDATA[The Effect of Bellboy Service Quality on Guest Satisfaction at The Premiere Hotel Padang ]]>
<![CDATA[Rizki Nurzamil Putra]]>;
<![CDATA[Trisna Putra]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1124
<![CDATA[This research was initiated because of guest complaints about the service at The Premiere Hotel Padang. The aim is to analyze the effect of service quality on guest satisfaction, and is motivated bythere are still many new employees who have not mastered the applicable SOP, limited bellboy workforce so that when the hotel is full it cannot remind guests to carry out health protocols properly. This type of research is quantitative research in the form of causal relationships. Place of research at Premiere Hotel Padang. The research variables are the independent variable service quality and dependent variable guest satisfaction. The population is guests at The Premiere Hotel Padang. Research respondents totaling 100 people were obtained with a non-probability sampling technique. The instrument is a questionnaire which is arranged according to a Likert scale. Test the instrument by means of testing the validity and reliability test. Data were analyzed with basic statistics of research results and data descriptions. Test requirements analysis using normality test, homogeneity test and linearity test. The result is the Quality of Service category does not agree with the percentage of 44%.R square value 0,382 with sig 0,002<0,05 This means that the effect of service quality on satisfaction is 38.2%, while 61.8% is influenced by other factors that have not been studied in this study;]]>
<![CDATA[Internal Factors Inhibiting Entrepreneurship in Beauty Vocational High School Alumni ]]>
<![CDATA[Tree Rahayu]]>;
<![CDATA[Merita Yanita]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1086
<![CDATA[This study aimed to determine the internal factors inhibiting entrepreneurship of alumni of SMKN 3 Payakumbuh, Department of Beauty Management. This type of research is quantitative research with descriptive methods. The population in this study was alumni of SMK Negeri 3 Payakumbuh majoring in beauty management graduates from 2017-2018 as many as 86 people with a sample of 43 people. The data in this study used primary data and secondary data. The questionnaire used was the Likert Scale. Data processing is carried out using a Statistical Product Solution and Service (SPSS) program with steps to determine the frequency distribution and determine the percentage rate. The results of this study are internal factors in inhibiting the entrepreneurship of alumni of SMKN 3 Payakumbuh who graduated in 2017 and 2018, gaining a percentage of 56% with the Medium category. This means that alumni of SMKN 3 Payakumbuh who graduated in 2017 and 2018 consisting of 43 respondents have a moderate category of internal factors in inhibiting entrepreneurship. So it is recommended that the Beauty Management department pay more attention to the learning process in entrepreneurship subjects.]]>
<![CDATA[Proportion of Oatmeal and Gambir Masks as an Aging Facial Skin Care ]]>
<![CDATA[NAZHIFAH TASYA KAMILIA]]>;
<![CDATA[Linda Rosalina]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1116
<![CDATA[Skin aging is a phenomenon of decreasing the size, number of skin cells and changes in the organic function of the skin caused by a process of deterioration of the skin structure and a decrease in normal skin function. This study aims to make cosmetic face masks for the care of aging facial skin using a mixture of oatmeal and gambir ingredients. This research uses an experimental method with a quantitative descriptive approach. The types of data sources used are primary data and data collection techniques using observation and documentation methods. This study used organoleptic tests (texture, aroma, adhesion), hedonic tests (panelists' preferences) and laboratory tests. The panelists used consisted of 7 people. The proportion of oatmeal and gambir masks used is 20:80, 30:70 and 40:60. In the organoleptic test, the highest texture was found in the ratio of 20:80, in the highest aroma test it was found in the comparison of 20:80 and in the highest adhesion test it was found in the ratio of 20:80 and 30:70. Meanwhile, the highest hedonic test results (panelists' preferences) are found in a ratio of 30:70. In the results of laboratory tests on the proportion of masks of 30:70, there was a content of vitamin C as much as 11.66% and vitamin A as much as 0.26% in 100 gr of mask samples.]]>
<![CDATA[Excellent Service with A Leadership Style Transformational Improves Customer Satisfaction ]]>
<![CDATA[Robby Prayudha]]>;
<![CDATA[Yunia Wardi]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1288
<![CDATA[Current technological developments and digitalization demand that business people and companies continue to innovate. The urgency is not only the need to survive, but how to increase productivity, performance and profit. Effective leadership plays an important role in determining the success or failure of a company. Appropriate and effective leadership implementation including increasing consumer satisfaction. One alternative that is quite a solution that can be chosen by the leadership of a business owner or company is excellent service. This article is a conceptual article in the form of a literature study by examining several related articles. This paper is expected to explain about excellent service, transformational leadership styles, and the importance of these two things to consumer satisfaction. The characteristics of transformational leadership have the power to drive the potential that exists in the company. Transformational leadership that is carried out with leadership characteristics that are charismatic, inspiring, intellectual stimulus, and individual consideration is able to create effectiveness and efficiency in carrying out all excellent service indicators. Transformational leadership that is carried out with these characteristics is a strategic potential to achieve the goal of excellent service, namely increasing consumer satisfaction, including achieving consumer expectations, needs and desires.]]>
<![CDATA[Effectiveness of Promotion at Bebek Ria Padang Restaurant ]]>
<![CDATA[putri mayang sari]]>;
<![CDATA[Lise Asnur]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1117
<![CDATA[This research is motivated by the ups and downs of the number of visitors who come to the Duck Ria Padang restaurant due to less-than-optimal promotions. The purpose of this study was to determine the effectiveness of promotion at the Duck Ria Padang restaurant and to describe the effectiveness of the promotion at the Ria Padang Restaurant in terms of the five elements in the promotion mix (advertising, sales promotion, personal selling, direct marketing, and public relations). This type of research is descriptive with qualitative data. Sampling using a purposive sampling technique. There were 5 informants from this study, including 1 owner of the Duck Ria Padang restaurant, 2 employees of the Duck Ria Padang restaurant, and 2 guests who were visiting the Duck Ria Padang restaurant. The results showed that: 1) advertising carried out such as Instagram and Facebook was not actively carried out by the owner, 2) the price offered by Duck Ria Padang did not match the menu provided by the Duck Ria Padang restaurant, 3) the personal sales indicator of the offer. directly carried out by waiters and waitresses at the Duck Ria Padang restaurant to guests who were visiting were carried out in a good and detailed manner, 4) direct marketing of mail orders was less active by the Duck Ria Padang restaurant because employees often got mistakes every guest who ordered in the mail order (go food), 5) public relations at the Duck Ria Padang restaurant is very good as seen on google reviews.]]>
<![CDATA[The Influence of Food Quality and Service Quality On Customer Satisfaction In Gofood Application Services In Padang City ]]>
<![CDATA[Naseh Ulwan]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 01 (2023): Jurnal Pendidikan dan Keluarga ]]>
Publisher : <![CDATA[Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang ]]>
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DOI: 10.24036/jpk/vol15-iss01/1283
<![CDATA[This study aims to see the impact of Food and Service Quality on consumer satisfaction with Gofood application services in Padang. This type of research is quantitative descriptive with the Double Regression method. The population in this research is the population of the city Padang that has ever used Gofood applications. Sampling techniques are carried out using the purposeful method Sampling is carried out using the Limeshow formula this is because the total population is unknown the number of samples and is sampled by 97 samples, Data collection is carried out using a Likert scale that has tested its validity and reliability, Research results sho1) The food quality variable has a positive and significant effect on the consumer satisfaction variable with a sig0.011 value <0.05 and an r square value of 0.578 (57.8%) is obtained. The variation that occurs in high or low consumer satisfaction is due to variations in food quality and food quality. services while the rest (42.2%) is determined by other variables that have not been studied. 2) The service quality variable has a positive and significant effect on the sig value of 0.000<0.05, 3) The food quality and service quality variables simultaneously have a positive and significant effect on the consumer satisfaction variable with a sig value of 0.000]]>
