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HUBUNGAN KREATIVITAS MAHASISWA DENGAN HASIL BELAJAR MATA KULIAH MANAJEMEN USAHA BOGA (MUB) PADA PROGRAM STUDI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FT UNP Rahmaneli, Seprina; Silfeni, Silfeni; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 1, No 1 (2012): September 2012
Publisher : E-Journal Home Economic and Tourism

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Depends on the observation and interview with the students of cookery family welfare department, showed that student creativity with the low achievement. The goal of this research is to reveal students creativity with the achievement for cookery management in cookery study program of family welfare department technic faculty of UNP. This research describe 1) students creativity for cookery management in cookery study program, 2) the student achievement for for cookery management in cookery study program, 3) the correlation between Students Creativity with the study result of Cookery Management in Coockery Study Programme. The kind of this research is descriptive research with correlation approach. The population of this research is the students of cookery management which are 102 people consist of 31 people for restaurant cookery management, 36 people for catering cookery management and 31 people for industrial cookery management. The sampling technic is total sampling. The kind of the instrument is questionare that arranged in Likert scale through validity and realibility test. Data analysis technic is descriptive statistic and correlation with product moment correlation formula then processed by using SPSS 15.0 version. The result shows that 40,2% students creativity is in the middle chategory, 46,1% students didn’t pass the cookery management. There is positive and significan correlation between students creativity (X) with students achievement for cookery management (Y), with the correlation number 0,835 whereas tcounted > ttable (15,168 > 1,658). The student creativity variable (X) give 69,7% contribution for the student achievement in cookery management with 30,3% other variable. These results indicate that there is a relationship with the student learning outcomes creative course MUB The existence of student creativity will provide a positive impact on learning outcomes.
Pemanfaatan Perpustakaan Dengan Hasil Belajar Pada Mata Kuliah Higiene Dan Sanitasi PKK Fakultas Teknik riwayati, riwayati; baidar, baidar; syarif, wirnelis
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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ABSTRACTThis study aimed to determine the relationship of the use of libraries UNP with learning outcomes at the course hygiene and sanitation courses PKKFakulty Technical State University in Padang. The research method used isdescriptive quantitative type of ex-post facto correlational approach. Thesampling technique used in this study is random sampling with a sample of 70people. The results showed that Fhitung is 27.69, while the F table = 3.99.Fhitung> F table, it can be concluded that the relationship between thevariables X and Y is linear. The results of statistical tests show that there is apositive and significant correlation of 0538, the results of the significance testof correlation coefficient Sig (p) obtained was 0000. where 0.000 <0.05, thenHo is rejected. To the conclusion that there is a positive and significantrelationship between the use of the library to the value of subjects of hygieneand sanitation in the family welfare program student study culinaryconcentration PKK. Keywords: Utilization Library, Learning Outcomes, Value Hygiene AndSanitation, 
HUBUNGAN LINGKUNGAN SEKOLAH DENGAN MOTIVASI BELAJAR PADA MATA PELAJARAN DASAR KOMPETENSI KEJURUAN JASA BOGA Lestari, Ayu Puji; Elida, Elida; Syarif, Wirnelis
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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This study aims to determine the relationship of the school environment with learning motivation in basic subjects of vocational competency skills program Hospitality SMK Padang 9. This type of research is a correlational study. The population in this study were students of class X Catering competency skills, the sample in this study amounted to 62 people with a random sampling technique. The data analysis technique used is the correlation product moment correlation formula. The results showed that the school environment SMK Padang including 9 in the category Good Enough Learning and motivation of students in basic subjects of vocational competency skills program vocational 9 SMK Padang included in the category of Good Enough. The relationship between school environment variables (X) with the motivation to learn basic vocational competencies (Y), has a significant and positive relationship with a correlation of 0.436, the significance of the correlation coefficient test results tarithmetic > ttable (3.756 and 2.001> 1.9949.   Kata kunci: lingkungan sekolah, motivasi belajar, dasar kompetensi kejuruan
HAMBATAN BELAJAR MAHASISWA PADA MATA KULIAH PSDK JURUSANKESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Morjayanti, Novi Adi; Elida, Elida; Syarif, Wirnelis
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 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 MOTIVASI BELAJAR MELALUI METODE PEMBERIAN TUGAS TERSTRUKTUR PADA MATA PELAJARAN MENGOLAH MAKANAN INDONESIA Maidesti, Vitria; Elida, Elida; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 3, No 2 (2013): Periode Juni 2013
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This research aims to increase students’ motivation by using a structured task giving the subjects Indonesian Food processing in SMK N 3 Solok City. It is characterized by frequent permission during school hours, sleepy, dreamy, noisy during lessons, toggle seat while studying, and lack of student initiative in learning. This type of research is a classroom action research. Subject were students of SMK N 3 Solok City Program Study Membership Arrange Boga class XI 2012-2013 school year with  amount of student 20 people. Techniques of data collection using questionnaires and observation sheets. The results showed that the method could improve the provision of structured task motivation that ultimately improve student learning outcomes. For that, use a variety of method need to be applied to the teacher in the learning process. One of which is a method of providing structured task.   Keywords: motivation to learn, structured task, Indonesian food processing
PERSEPSI SISWA TERHADAP KOMPETENSI PROFESIONALISME GURU KEAHLIAN JASA BOGA SMK NEGERI 1 PAINAN Rahmawati, Intan; Yusuf, Liswarti; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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The purpose of this for study was to identify and describe how students perceptionts of teacher professional competence skills catering services SMK Negeri 1 Painan. This resereach is quantitative descriptive. The populations consist 0f 90 people namely grate students X, XI, and XII SMK Negeri 1 Painan. Based on the result of this study concluded that: 35% of respondents had the perception that the teacher is good mastery of the material, 33% of respondents had the perception that the teacher is good management of teaching and learning, 42% of respondents had the perception that the teacher is good classroom management and workshop, 43% of respondents had the perception that the teacher use of media to learn good teacher, 45% of respondents had the perception that the teacher the management of teaching and learnings interactions, and 43% of respondents had the perception that the teacher is good evaluation of learning achievement. The result showed that overall 43% of respondents students perceptions of teacher professional competence is very good category.   Keywords: perception, teacher professional competence
SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; Yusuf, Liswarti; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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This study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.
HAMBATAN BELAJAR MAHASISWA PRODI D3 TATA BOGA PADA MATA KULIAH MANAJEMEN USAHA BOGA CATERING DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP Ramadhani, Nuzli; Syarif, Wirnelis; Chair, Ira Meirina
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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This study aims to determine the barriers students Prodi D3 Catering course on Business Management Catering both internal and external barriers. Informants in this study were students in entry 2008 and 2010 who have taken courses Unread Catering Management Catering and 1 person supervising teacher. Data collection techniques used observation, interviews, and documentation. The results, showed that the presence of obstacles on this course. The internal resistance is seen at the student motivation to achieve the target of practice on the course Catering and Hospitality Business Management is also the motivation to seek consumer does not look like distributing flyers and pamphlets stuck. 2). External barriers are seen supporting infrastructure courses namely Business Management Catering workshop for practice. Should be workshops for the implementation of this course is devoted practice that the practice can run smoothly.   Kata kunci: Hambatan Belajar, Manajemen Usaha Boga Catering, Prodi D3  Tata Boga
Kepuasan Konsumen Di Kedai Nasi Kapau Uni Lis Bukittinggi Satriyani, Rina; Chair, Ira Meirina; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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Bukitinggi is one of destination tourism object for tourist. Which one of them that known by tourist nasi Kapu Uni LisBukittinggi. The background this research is 1) there are costumer problem that food product hadbeen over and is not be reiceive, 2) the serving is to long and slowly making costumer dissapointed, 3) the located of the place is not strategy, 4) having the more hight price from another nasi Kapau food shop, although having difference price but costumer didn’t choose to moving to another place. The research objective is to know the satisfaction costumer in the nasi Kapau Uni Lis food shop Bukittinggi include that quality of product and service.This research is description by using qualitative method. The instrument are collect files that used such as: interview, observation, and documentation, by using analisys model Milles and Hubberman files. The source files get from 10 people costumer and 1 waiter of  nasi Kapau Uni Lis  food shop. The result of analisys description show that the costumer didn’t satisfaction because the result of they are evaluation to showing the food product they are eating and the serviced they are reiceived is not good. To be increasing the customer selling valued they are need more product and service good quality.   Keywords: product and service quality
STUDI TENTANG SARANA PRASARANA PRAKTIK PADA MATA PELAJARAN MELAYANI MAKAN DAN MINUM DI BIDANG KEAHLIAN JASA BOGA DI SMK N 2 BUKITTINGGI Yuliardi, Roni; Elida, Elida; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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The background of this research is the findings about there are some students have bad achievement in food and drink serving, which are 45 students or 64.36%, it’s expected cause of the lack facilities in practice. The aim of this research is to describe the practice facilities for food and drink serving in SMKN 2 Bukittinggi, including : furniture, linen, and serving tools. And also the practice room. The kind of this research is descriptive research with qualitative approach. The object of this research is the practice facilities for food and drink serving. Data resource is X grade students and the teacher of food and drink sercing in SMK N 2 Bukittingi. Data collection did by using interview, observation and documentation. Data analyzed by using qualitative descriptive method.