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HUBUNGAN STATUS GIZI DENGAN MORBIDITAS ISPA ANAK USIA BALITA DI DESA TANJUNG TANAH KECAMATAN DANAU KERINCI KABUPATEN KERINCI ASMIDAYANTI, SUSI; Kasmita, Kasmita; Yuliana, Yuliana
E-Journal Home Economic and Tourism Vol 1, No 1 (2012): September 2012
Publisher : E-Journal Home Economic and Tourism

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This research aims : 1.To describes State of nutrition. 2. To knowmorbidity of ISPA and 3. To analyze the relationship of nutrition state and ISPAmorbidity of children at Tanjung Tanah district of Kerinci. Kind of this researchis descriftive quantitative with correlational approach. The population of thisresearch are the children at Tanjung Tanah district 1-5 years old about 41children with 41 samples. The technique of data collection was done by usingdirect measurement of body weigh and heigh. And the technique of ISPA mobilitycollection was done by using questioner and interviews. Base on the result of theanalysis of this research there were found three result: there were many childrenof Tanjung Tanah Kecamatan Danau Kerinci Kabupaten Kerinci district facedpoor nutrition state. The average of ISPA morbidity happened during 27.59 dayswithin six last months. Thirdly the relationship of children nutrition state withTanjung Tanah village with negative correlative of ISPA mobility collection (r=0.619) with significant and strong relationship. Base on the result its concludedthat if someone possesses good nutrition state therefore the conditions of ispamorbidity decrease and vice versa.
POLA KONSUMSI IKAN PADA ANAK BALITA DI NAGARI TARUANG-TARUANG KECAMATAN RAO KABUPATEN PASAMAN Apriani, rina; Yuliana, Yuliana; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 1, No 1 (2012): September 2012
Publisher : E-Journal Home Economic and Tourism

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This study aims to analyze the consumption patterns of fish that includes the frequency of fish consumption, the type of fish consumed, the amount of fish consumed, forms processing, methods of cooking fish, reasons to eat fish and protein content of the fish consumed. Type of research is descriptive. Techniques in the determination of the sample is proportional random sampling. The population is children under five. The samples in this study were 35 children under five. Data collection tool that interview, format Questionari Food Frequency (FFQ) and the format of 2 x 24-hour recall. The results showed that the frequency of fish consumption among children under five is 3-4 days / week. Types of fish that frequent consumption of fish is mujair, nila and teri. The average number of fish consumed 63.75 g / hr. Forms processing and cooking of fish is often done curing and frying. Reasons parents give to children under five fish because fish is good for health and growth of children. The average protein content of the fish consumed 10-20 grams / day.
HUBUNGAN PENGETAHUAN MAKANAN DAN KESEHATAN DENGAN FREKUENSI KONSUMSI MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG Amelia, Kindi; yuliana, yuliana; kasmita, kasmita
E-Journal Home Economic and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : E-Journal Home Economic and Tourism

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The purpose of this research was to analyze relationship between food andhealth knowledge with food consumption frequency for elementary schoolstudents in SD Pembangunan Laboratorium UNP. This research was descriptivecorrelation. Population in this research was 75 students from IV, V, and VI classin SD Pembangunan Laboratorium UNP. Based on the result it was shows that thehighest percentage of student who has knowledge about food and health was infair category (44%). From the frequency of food consumption, the highestpercentage of student consumption is nugget (56%), while roasted meatball(55%), noodle sausage (54%), pempek (53%), and batagor (50%). The result alsoshows negative relationship between food and health knowledge withconsumption frequency of snack for elementary school students in SDPembangunan Laboratorium UNP. It is mean that the highest knowledge thatstudent have, the lesser frequency student to consume snack in SD PembangunanLaboratorium UNP.Keywords: knowledge, consumption frequency, food and health.
MAKANAN ADAT PADA UPACARA PERKAWINAN DI DESA SUNGAI JAMBU KECAMATAN KAYU ARO KABUPATEN KERINCI PROPINSI JAMBI ARINI, PIPIT; Silfeni, Silfeni; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : E-Journal Home Economic and Tourism

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This research is grounded on the lack of people’s knowledge about traditional food,food serving equipment and food arrangement technique, and mean of food tradition. Thisresearch is purposed to: (1) describe types of Central Java’s traditional food, (2) describethe meaning of traditional food, (3) describe food’s serving equipment, and (4) describefood arrangement technique in traditional wedding ceremony of Central Java in SungaiJambu village. The type of research is qualitative research, and object of research istraditional food for wedding ceremony of Central Java. Data collected by snow ballsampling technique. Data analyzing include reduction, display, and verification ofconclusion.Results come from this research show that wedding ceremonies in SungaiJambu village had been contaminated by outside culture, such as performance stage, food,equipments, and arrangement technique, so the ceremonies is not as Central Java native’sceremony. Therefore, it is important to get elder and young generation to take a role inmaintaining the culture and preventing from the loss and outside culture’s influence. Keyword: traditional food in wedding cer
KONSENTRASI BELAJAR SISWA YANG SARAPAN PAGI DENGAN YANG TIDAK SARAPAN PAGI PADA MATA PELAJARAN F&B SERVICE Sari, Citra Permata; Elida, Elida; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : E-Journal Home Economic and Tourism

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The purpose of this research is to analyze whether there are differences of the concentration of learning between the students who get breakfast and who miss breakfast, especially in the subjects F&B Service class X Jasa Boga SMK 9 Padang. This type of research is ex-postfacto with causal comparative form. The population in this study is 64 people from class X competency skills of Jasa Boga that have taken subjects F&B Service. The result of the research shows that, 61.5% of students who get breakfast have a high concentration level learning, 53.8% of students who miss breakfast lower concentration of learning and there are significant differences between the concentration of students who get breakfast with students who miss breakfast. The results showed that thitung 30 623 > ttable 2.8817 at  Sig 0:05. It means that there is a difference between the concentration of students who do not get breakfast with the student who get breakfast. The concentration of students who get breakfast are higher than students who miss it.   Kata kunci: konsentrasi belajar, sarapan pagi, f&b service
FAKTOR-FAKTOR PENDORONG KEBIASAAN JAJAN SISWA SMPN 13 KABUPATEN SIJUNJUNG Asmawarti, Asmawarti; Yuliana, Yuliana; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : E-Journal Home Economic and Tourism

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This study aims to identify the factors driving habit of eating snacks SMP N 13 district students Sijunjung internally by factors of knowledge, needs and attitudes of students, while externally based factors parents, friends and traders. This research is quantitative descriptive ekspolatif form. The study population was all students in SMP N 13 Sijunjung sitting in class VII and VIII as many as 207 people while a sample is determined by rando sampling technique with proportional sampling population 25% of the 51 students. Data collection technique is to use a questionnaire with Likert and Guttman scales. Descriptive data analysis using percentage calculations respondent achievement levels. Based on the survey results revealed the factors driving habits of students snack on internal factors to the knowledge students gained scores by 67% with the medium category, the needs of students by 81% with the high category, the attitude of 59% with poor category, the external factor of 70% with parents medium category, a friend by 80% with high category and traders by 71% with moderate category. Kata Kunci : Pendorong kebiasaan jajan, Makanan jajanan
PROFIL LULUSAN PRODI PENDIDIKAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Roza, Cici Yoma; Faridah, Anni; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : E-Journal Home Economic and Tourism

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The aim of this research is 1. To see the study period and waiting time of the graduates, 2. The GPA, 3. To see the graduates’ jobs, 4. To see the suitability of their jobs, 5. To see their salary.The kind of this research is quantitative descriptive. The population is all graduates of Family Welfare Education Department in 2008 – 2012 amounted 268 persons. The samples is 40 persons using random sampling. The data process did by determining the percentage of respondents answers base on the aim of this research.The result shows that on average, the respondents have 5 years study period and 7 months waiting time. On average the respondents have 3.01 – 3.50 GPA. Most graduates work as the teachers in formal education institution, but some of the graduates are the entrepreneurs. The salary of the graduates is Rp 3.000.000 on average per month. Most of them said that the curriculum that they had in university is suitable with their jobs.Keywords : profile, graduates, family welfare department
PENGARUH PEMAKAIAN EKSTRAK PEWRNA KULIT MANGGIS TERHADAP KUALITAS KUE MANGKOK Fajriah, Irda Nelly; Yusuf, Liswarti; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : E-Journal Home Economic and Tourism

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The purpose of this reseach is to analyze the influence of using extract mangosteen skin 5, 10, 15 cc to the quality of  shape, colour, texture, smell and taste from the cupcake and to find out the difference of influence from the use of skin extract 5, 10, 15 cc to the quality of  cupcake.This research is pure experiment research, the source of data in this research are 20 panelist who gave the answerrs from organoleptik test format. Data analysis has been done with data descriptive way. Then the collected research data will be analyzed using variant analysis (ANAVA) and continued with interpretation about the result of research data.Based on data analysis, it is proved that there is a significant influence in the quality of cupcake shape with  Fcount (49.537)  > Ftabel (2,72) that means there is the difference of significant influence. Quality color gained by Fcount (62.142)  < Ftabel (2,72) that means no significant influence towards the quality of color. Elastic Quality gained by Fcount (135.014) > Ftabel (2,72) which means there are significant influence towards the elastic texture qualiti of cupcake Keywords: kue mangkok, leather, ekstrak kulit manggis.
PENGARUH MOTIVASI BELAJAR TERHADAP HASIL BELAJAR MATA PELAJARAN HYGIENE DAN SANITASI PADA SISWA KELAS XI JURUSAN TATA KECANTIKAN DI SMK N 3 PAYAKUMBUH Anggraini, Winda; Rostamailis, Rostamailis; Kasmita, Kasmita
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : E-Journal Home Economic and Tourism

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This studyoriginatedfromthe factthatthe authorsfind at thefieldthatis stilla lack ofstudent motivationinlearningHygieneandSanitation, spiritandtenacityshownstudentsin learningHygiene andSanitationis lacking,studentsstilllovelazingin thestudy. The purposeof this studyaimsto describehowstudent motivation, student learning outcomesandthe influence ofmotivationon learning outcomes ofhygieneandsanitationsubjectsin classXIin theBeautyDepartmentSMKN 3 Payakumbuh. This research is(Ex PostFacto). Populationandthe samplewere students ofclassXIin theBeauty GovermaceDepartmentSMKN3Payakumbuhtakenas a wholewith 43 person. Data takenitemswith thestatementusinga Likert scaleof measurementscales. Motivationvariablesobtainedreliability fromCronbachs alphavalueis0.901whichlies inveryhighcondition. The data analysis techniqueusedisdescriptiveanalysis, testrequirements analysis, simpleregressionandhypothesis testing(t-test) .The results showed thatthere is apositiveand significantrelationship, betweenlearning motivation andlearning outcomes. Resultsof the analysis showedthat themotivationeffectof 18.8% of thesubjectslearning outcomesHygieneandSanitation, while81.2% is influencedbyothervariablesthatare notidentifiedin this study.   Kata Kunci :Adanya hasrat dan keinginan untuk berhasil, dorongan dan kebutuhan dalam belajar, harapan dan cita-cita masa depan, penghargaan dalam belajar, kegiatan yang menarik dalam belajar.
Pengaruh Pengawasan Supervisor di Room Division Terhadap Kinerja Karyawan Hotel Axana Padang Arman, Murtia; Kasmita, Kasmita
Jurnal Pendidikan Teknologi Kejuruan Vol 1 No 4 (2018): Jurnal Pendidikan Teknologi Kejuruan
Publisher : Pascasarjana Fakultas Teknik Universitas Negeri Padang

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Abstrak? penelitian ini bertujuan untuk mengetahui pengaruh pengawasan supervisor di room division terhadap kinerja karyawan hotel axana padang. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode assossiatif kausal. Sampel diambil dengan menggunakan teknik sampling jenuh dengan jumlah 40 orang. Berdasarkan penelitian yang telah dilakukan maka didapatkan hasil sebagai berikut: (1) pengawasn supervisor berada pada kategori sangat baik (55%), (2) kinerja karyawan berada pada kategori sangat baik (57%), (3) hasil uji hipotesis regresi linear sederhana diperoleh F 1,003 dengan sig. 0,000<0,05, maka variabel pengawasan supervisor dapat menjelaskan variabel kinerja karyawan secara signifikan, dengan nilai R square sebesar 0,184. Artinya pengawasan supervisor mempengaruhi kinerja karyawan sebesar 18,4% dan 81,6% dipengaruhi oleh faktor lain. Selanjutnya diperoleh t 2,925 dengan taraff signifikan 0,000< 0,05. Artinya setiap peningkatan sebesar 1 satuan pengawasan supervisor akan meningkatkan 0,190 satuan kinerja karyawan.
Co-Authors Abrian, Youmil Abrian Afrida, Yelni Ali Usman, Ali Andika, Cica ANGGUNI, FRISYE Anni Faridah Ariza, Tesa Fitri Arman, Murtia Asmawarti Asmawarti Asnur, Lise Asnur, Lise Bahrudi, Bahrudi Berutu, Feronika Cici Yoma Roza Citra Permata Sari Darusman, Robi Desi Wahyuni Eldia, Shinta Putri elida elida Fadillah, Ilham Putra Faisal, Dini Fatimah, Sithy Ferdian, Feri FERNANDO, JOAN FITRI, IZZATI ELSA Gusneli Gusneli Gusnita, Wiwik Gusnita, Wiwik Heriyantara, Aditia Hervina Hervina Ikhlas, Reda Ira Meirina Chair Irda Nelly Fajriah Irferamuna, Ade Kamal, Farid Kindi Amelia Lismarni Lismarni, Lismarni Lisna, Yuke Permata Liswarti Yusuf Maharani, Miranda Marvidola, Triska Mauliddy, Yozi Mega Pratiwi Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Mulia, Putri Rahma Nur Habibah Nuraini Nuraini Oktarinaldi, Taufik OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pramudia, Heru Puji Astuti Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Melati Rabecca Putri, Viorgi Dwi Rafi, Zeranita Rahmi Holinesti Ramadani, Betria rina Apriani Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Safli, Asrofil Anas Saputra, Jeri Selvi, Yuliana Silfeni Silfeni Sintia, Nelvi SUSI ASMIDAYANTI Suyuthie, Hijriyantomi Suyuthie, Hijriyantomi Syahputra, Rahmadani Syahputra1, Tambuanan, Novia Kristina Tiffany, Intan Vioman, Raka Maulana Waryono, Waryono Waryono, Waryono Wasisto, Fapenta Winda Anggraini Yetti, Silvia Youmil Abrian Yuliana Yuliana Yusra, Widya Zuhra, Usie Fatimah