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INDONESIA
Jurnal Pendidikan dan Keluarga
Published by Universitas Negeri Padang
ISSN : 20854285     EISSN : 25499823     DOI : https://doi.org/10.24036/jpk
Core Subject : Humanities, Education, Social,
Humanities Education Social Sciences Other
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
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 193 Documents
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Tingkat Popularitas dan Profitabilias Menu A’la carte Melalui Metode Menu Engineering Di Restaurant Rajo Makan Hotel Daima Kota Padang Desi Lestari Tili
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 1 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss1/577

Abstract

The purpose of this research was to find out1how much the level of popularity and profitability of the a’la carte menu is through the engineering method at restaurant Rajo Makan at Daima Hotel in Padang City. The type of this research is descriptive quantitative research. This research used population sampling with 110 menus a'la carte of food and beverages as samples during June 2018. Techniques Data collection used the method of documentation, observation and interviews. The sources of data were from documents which are available documents.Then, data analyzedby using the engineering work sheet menu and group it through four box analysis. The results of the study showed that: from the 110 menus a'la carte foods and drinks at rajo makan restaurant during June 2018 in the four box analysis category classification. There are 18 menus classified as stars, 27 menus a'la carte classified as plowhorse categories, 47 menus a'la Carte belongs to the puzzle category, 18 a'la carte menus are classified as dogs.
STRATEGI PROMOSI MELALUI MEDIA PERIKLANAN DESA WISATA KUBU GADANG KOTA PADANG PANJANG Nindy Eka Putri; Silfeni Silfeni; Feri Ferdian
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/119

Abstract

The purpose of this research is to analyze the promotion strategy through advertising media at Desa Wisata Kubu Gadang Kota Padang Panjang view from 3 indicator: print media, electronic media, outdoor media. The research is a descriptive qualitative with survey method. Determination of informant using purposive sampling and snowball sampling. The purposive sampling technique involving 2 informant from tourism govermant and 2 informant from desa wisata Kubu Gadang Kota Padang Panjang manager then snowball sampling technique involving 3 informant from desa wisata Kubu Gadang Kota Padang Panjang visitor. Technique of collecting data is done by interview, observation, and documentation. The results of this study indicate that: 1) the strength of promotion advertising are: news paper easy to get, the picture quality on brochure have a good and interesting, radio can be heard anywhere, television give information through sound and picture, desa wisata Kubu Gadang also have a website and a big billboard with a perfect lighting. 2) the weakness of promotion advertising are: there was no promotion through a brochure, there was no update on the Kubu Gadang’s website, the billboard was vulnerable of damage. 3) the opportunities of promotion advertising are: there are many people who still interest to read the newspaper and brochure, there are many people who interest of internet using, many people can see the outdoor media as if billboard and baliho. 4) the threats of promotion advertising are: there are competitor through print media, television and outdoor media. The conclusion of The promotion strategy through advertising media at Desa Wisata Kubu Gadang Kota Padang Panjang is 1) making use of print media for promotion, 2) to increase the promotion thourgh radio, television and website/internet, 3) making advertising through outdoor media as if billboard and baliho.
Pengaruh Proporsi Pati Bengkuang dan Tepung Kentang Terhadap Hasil Jadi Masker Perawatan Kulit Wajah vitri amalia
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 2 (2018): Vol 10 No 2 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss2/534

Abstract

Facial skin problems such as blemishes, black spots, dull skin, premature aging and so on, require more optimal treatment, one of them using a mask Facial skin masks are one type of traditional cosmetics that can be used as a facial treatment to maintain the health of facial skin, namely by using yam starch and potato flour. The purpose of this study was to describe the various proportions of the results of the yam starch mask and potato flour with indicators of aroma, stickiness and panelist preference level and to analyze comparisons to assess the best proportion. This research is a research with true experimental method. The oup consisted of the results of the masked starch mask and potato flour with the proportion of 10g and 40g (X1), the proportion of 20g and 30g (X2) and the proportion of 30g and 20g (X3). The type of data used in this study is primary data. Data analysis techniques using ANOVA analysis and using Duncan's analysis as a further test. The results of the hypothesis test state that the price of F count> F table (27,271> 3,110) this proves that the hypothesis that reads "There are differences in the proportion of yam and potato starch (10g: 40g), (20g: 30g) and (30g: 20g) starch on the results of the facial skin care mask seen from the aroma, stickiness, and level panelist's preference "received at 95% significancy. Keywords: masks, starch, potato
PENERAPAN TEKNOLOGI DAN KONSTRUKTIVISME DALAM PENDIDIKAN TATA BUSANA Yenni Idrus
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/50

Abstract

Technology in this our world is always growing rapidly. Technology can be used as an indicator that shows enhancement in a sector. In the education sector, advanced technology influences the way we teach and the way we learn. Fashion education also cannot avoid the influence of technology. Teachers and learners in Fashion education ideally should utilize the technology in their learning process. Technology has a close relationship with constructivism. Both technology and constructivism is equally lead people in constructing their own knowledge independently. This article is intended to describe briefly and clearly about the definition of Fashion education, the definition of constructivism, as well as the application of technology and constructivism in Fashion education.
pengaruh kualitas pelayanan receptionist terhadap kepuasan tamu di hotel pusako bukittinggi yandri andika rahmat
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 1 (2018): Vol 10 No 1 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss1/508

Abstract

Abstract This study aims to determine the effect of the quality of receptionist services on guest satisfaction at the Pusako Hotel Bukittinggi. This type of research is quantitative descriptive with associative causal methods. The purposive sampling used as many as 93 guests who had or were staying at Pusako Bukittinggi Hotel In the period of January-June 2017, data was collected through questionnaires with a Likert scale that had been tested for validity and reliability. The results obtained from this study are as follows: 1) Service Quality of Hotel Employees is in the poor category with a percentage value (58%), 2) Guest Satisfaction is in a less satisfied Category at Pusako Bukittinggi Hotel with a percentage value (53%). 3) The results of a simple linear regression test obtained a value of Fcount 29,667 with sig. 0,000 <0,05 which means that variable X can explain Y variable significantly. Furthermore, the regression coefficient is 0.383 at a significant level of 0.000 <0.05. This means that each increase of 1 unit of service quality will increase 0.383 guest satisfaction units, and the R square value of 0.246 means that the effect of variable X on Y variable is 0.246 (24.6%) while the remaining 75.4% is influenced by other factors. So the service quality variable affects the guest satisfaction variable, so Ha is accepted. Keywords: Service Quality, Guest Satisfaction
PENGEMBANGAN MODUL PEMBELAJARAN MATA KULIAH TEKNOLOGI PANGAN (TP) Yensasnidar Yensasnidar
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 1 (2017): Vol 9 No 1 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss1/48

Abstract

This research is motivated by several problems which are identified in the subject of Food Technology, namely the existing module has not facilitated the students to study individully, it has not been suitable to the theories of module development, the students are not independent and active in learning process, it is necessary to develop the learning module of Food Technology which is suitable to the standard of competency. The purpose of this research is to produce the valid, practical and effective learning module in order to be used in learning process.This reaserch was carried out by using research method and development of Research and Development (R & D) with four-D development model (4D). the steps of 4D development are Define (definition), Design (design), Develop (development) and Disseminate (Dissemination). The results of this development research are as follows; (1) learning module of food technology subject; and the aspect of module format which is stated as valid with value total 0,83%; (2) the validity of learning module in material aspectof module (valid) is 0,85%; (3) practicality of learning module that is based on lecturer’s response is stated as very practical with value total 96,9% and based on student’s respons is stated very practical with value total 84,27%; (4) the effectiveness of learning module is stated as effective in improving student learning result. Based on the findings of this study were concluded that this learning module is valid, very practical, and effective to be used as teaching material of food technology subject.
STUDI KOMPARATIF KUALITAS PELAYANAN BELLBOY DI HOTEL AXANA PADANG DALAM MELAYANI TAMU INDIVIDU DAN TAMU GRUP Fikri Adib Putra
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 1 (2018): Vol 10 No 1 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss1/501

Abstract

STUDI KOMPARATIF KUALITAS PELAYANAN BELLBOYDI HOTEL AXANA PADANG DALAM MELAYANITAMU INDIVIDU DAN TAMU GRUPFikri Adib Putra1,Ira Meirina Chair2Program Studi D4 Manajemen PerhotelanJurusan PariwisataFPP Universitas Negeri Padangemail: fikriadib33@gmail.comAbstract. This study aims to describe and compare service quality by bellboy at The Axana Hotel Padang. The research is quantitative descriptive with a comparative approach. The sample used was purposive sampling which was 189 individual guests dan group guests who had stayed at The Axana Hotel Padang, using a questionnaire with a likert scale that had been tested for validity and reliability. Data analysis techniques using statistical tests with Chi Square. The result obtained are as follows: (1) The service of quality by bellboy in serving individual guests at The Axana Hotel Padang Hotel obtained an average score of 3.00 with a good category. (2) The service of quality by bellboy in serving group guests at The Axana Hotel Padang obtained an average score of 3.02 with a good category. (3) Comparison of service quality by bellboy in serving individual guests and group guests at The Axana Hotel Padang shows the results of the test analysis obtained by P value (0.000< 0.05 Ho hypothesis is refused. That means there is difference in the service of quality by bellboy at The Axana Hotel Padang Hotel in serving individual guests and group guests.Keywords: Service of Quality, Bellboy, Comparative Study
DI UPAYA MENINGKATKAN HASIL BELAJAR MATEMATIKA MENGGUNAKAN STRATEGI PEMBELAJARAN MISSOURI MATHEMATICS PROJECT (MMP) PADA SISWA KELAS XI.IA1 SMA NEGERI 1 TANJUNG RAYA SEMESTER GENAP TAHUN AJARAN 2015/2016 DEDY IRWAN
JURNAL PENDIDIKAN DAN KELUARGA Vol 8 No 2 (2016): Vol 8 No 2 (2016)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak. Penelitian ini dilatarbelakangi oleh adanya permasalahan dalam pembelajaran matematika di kelas XI.IA1 SMA Negeri 1 Tanjung Raya, dimana siswa tidak optimal menyerap materi pelajaran. Oleh karena itu untuk mengoptimalkan proses pembelajaran matematika perlu dilaksanakan penyajian materi matematika sebaik mungkin sesuai dengan kompetensi yang telah ditetapkan. Salah satu strategi pembelajaran yang cocok untuk diterapkan dalam pembelajaran matematika adalah dengan menggunakan strategi Missouri Mathematics Project (MMP). Penelitian ini merupakan penelitian tindakan kelas dengan menggunakan pendekatan kualitatif. Penelitian ini dilaksanakan di SMA Negeri 1 Tanjung Raya dengan subjek penelitian adalah kelas XI.IA1 yang berjumlah 25 orang siswa. Pengumpulan data dilaksanakan dengan tes, pengamatan atau lembaran observasi serta instrumen-instrumen lain penunjang penelitian. Data yang diperoleh dalam penelitian dianalis dengan menggunakan analisis data kualitatif dan kuantitatif. Penelitian ini dilaksanakan dalam dua kali siklus dan setiap siklus terdiri dari satu kali pertemuan. Hasil penelitian dari setiap siklus yang telah dilaksanakan dengan menggunakan Strategi Pembelajaran Missouri Mathematics Project (MMP) dalam pembelajaran matematika di kelas XI.IA1 SMA Negeri 1 Tanjung Raya menunjukkan adanya peningkatan baik proses pembelajaran maupun hasil belajar siswa. Hasil belajar siswa (aspek kognitif, afektif, dan psikomotor) di kelas XI.IA1 SMA Negeri 1 Tanjung Raya dalam pembelajaran matematika dengan menggunakan Strategi Pembelajaran Missouri Mathematics Project (MMP) menunjukkan peningkatan yang signifikan, dimana pada siklus I nilai yang diperoleh siswa baru mencapai ketuntasan 68% dengan nilai rata-rata siswa 66, sedangkan pada siklus II menunjukkan peningkatan yang cukup tinggi dengan nilai rata-rata siswa 82 dan ketuntasan 88%. Dengan demikian dapat disimpulkan bahwa penggunaan Strategi Pembelajaran Missouri Mathematics Project (MMP) berhasil meningkatkan hasil belajar siswa dalam pembelajaran matematika di kelas XI.IA1 SMA Negeri 1 Tanjung Raya.
MANFAAT LIDAH BUAYA SEBAGAI MASKER UNTUK PERAWATAN KULIT TANGAN KERING Murnalis Murnalis
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 1 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss1/591

Abstract

Abstract The purpose of this study was to analyze the effect of the use of Aloe Vera to overcome dry hand with different frequency of use. This research is an experimental study, the method used is quasi-experimental, the number of samples is 9 people each of three people for each group. Control group (X1) without the use of aloe vera, experimental group 1 (X2) with a frequency of 1 x three days, and experimental group 2 (X3) with a frequency of 1 x 7 days. Data analysis using Analysis of Variance (ANOVA), followed by Duncan test if there are significant differences in the results of analysis of variance. The results showed that 1) There was no change in the level of dry skin moisture in the control group 2) There was a change in the skin moisture level of the experimental treatment group 1 (X2) with the use of Aloe Vera 1 time 3 days, 3) A change in the moisture level of the hand skin dry in the experimental treatment group 2 (X3) with the use of Aloe Vera 1 time 7 days, 4) There were differences in the effect of dry hand care using Aloe Vera with three different treatments and treatment groups with a frequency of 1 time in 3 days had the best results.
PENGUKURAN TINGKAT KEPENTINGAN DAN PELAKSANAAN SARANA WISATA BAGI WISATAWAN MELALUI METODE IMPORTANCE PERFORMANCE ANALYSIS (IPA) DI PUSAT KONSERVASI PANTAI PENYU PARIAMAN Afrinaldi M
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 1 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss1/570

Abstract

The purpose of research is to determine the level of importance and the implementation of tourist facilities for tourists through the method of Importance Performance Analysis (IPA) in Pusat Konservasi Pantai Penyu in Pariaman city. This research consists of 3 indicators of tourism facilities, namely: basic tourism facilities, complementary tourism facilities, tourism support facilities. The type of this research is quantitative descriptive research with survey method. The population in this study are all tourists who visit Pusat Konservasi Pantai Penyu with large population and the number is not known for sure. Sampling technique is non probability sampling, by using purposive sampling. The number of samples in this study amounted to 81 tourists. Data collection using questionnaires based on Likert Scale that has been tested for its validity and reliability. Based on the research result, it is concluded that in general the level of importance and the implementation of tourism facilities for tourists through the method of Importance Performance Analysis of 40% of tourists stated that tourism is important and needs to be provided and maintained in the restaurants, daily market, souvenir shop and mushalla.

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