Kualitas dan Daya Terima Sala Lauak dengan Penambahan Bayam dan Ikan Segar sebagai Makanan Anak Balita

The purpose of this research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded Chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers' interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers

Hubungan Kepemimpinan Manajer dengan Kepuasan Kerja Karyawan di Sofyaninnhotel Rangkayo Basa Padang

The purpose of research is to examine the relationship between the leadership of managers with employee satisfaction in SofyanInn Hotel Rangkayo Basa Padang. This research is a correlational study involving two variables, namely on the leadership of managers and employee satisfaction. Population of this research are about 32 people that all employees except the manager. The sampling technique is non-probability sampling, by using saturated sampling, data collection technique is done by distributing questionnaires (questionnaire) as many as 52 items using the Likert scale that has been tested for validity and reliability. These results indicate that the majority of employees (68.7%) satisfaction of employees workingand (70 %) for leadership of the manager shows theunfavorable category.The results also indicate that the presence of a positive and significant relationship between the variables X and Y with value corelation (r) of 0,634

Peranan Komunikasi Interpersonal terhadap Kohesivitas Kelompok pada Komunitas Motor di Banjarbaru

Growth of motorcycle communities in Indonesia is a reality that results from the social development of a society which is increasingly heterogeneous. A motorcycle community is established by a group of people who have a special relationship among them. This community tends to be identified as a basis for ownership or based on shared similar interests among members in the group. Through this community, they share the cognitive, emotional and material values, and also develop interaction between group members. Interpersonal communication is a reciprocal process that has an important role in human relationship. The very cohesive members in the group will mutually communicate their ideas to create cooperation in order to achieve a desired goal together. Cohesiveness is important for the group because it unites the diverse members into one group. The objective of this study was to find out the role of interpersonal communication towards group cohesiveness in motorcycle community. The hypothesis of this study was that there was a role of Interpersonal Communication towards Group Cohesiveness in Motorcycle Community in Banjarbaru. The subjects in the study were 42 members of a motorcycle community. They were selected using the purposive sampling technique. The method used in the study was a quantitative method. The results of data analysis using the simple linear regression showed that there was a significant positive role of interpersonal communication towards the group cohesiveness, as much as 77.8%, indicating that the role of interpersonal communication towards group cohesiveness was fairly high, and the remaining 22.2% was explained by other variables not included in this study. Based on these results, it can be concluded that there was a role of interpersonal communication towards group cohesiveness in motorcycle community. Therefore, it is suggested for all members of motorcycle communities to maintain the attachment already established and to further improve the togetherness among group members

Penyelenggaraan Makanan Bagi Penderita Hipertensi di Rumah Sakit Umum Daerah Pariaman

This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood made​​bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner

Pengelolaan Fasilitas Rumah Makan di Pantai Tiram Kabupaten Padang Pariaman

This study aims to describe the Management (planning, organizing, directing and supervision) Dining Facilities at Oyster Beach Padang Pariaman Regency which includes: dining and drinking facilities and supporting facilities. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview and observation. In this study using purposive sampling involving informants are: two managers and five employees of the restaurant. Data were analyzed through data reduction, data presentation and conclusion. The results of this study show that: 1) Each gazebo is occupied by a maximum of 8 people. 2) There is no plan to make air circulation and artificial lighting in the gazebo. 3) There is no plan to create menu list at restaurant. 4) The way managers organize restaurant facilities is by assigning workers to do work at the restaurant. 5) The way managers direct workers is by holding meetings on a regular basis by involving all workers and giving direction to workers in doing the work. 6) The way managers supervise workers is by supervising and monitoring workers directly in completing their work

Hubungan antara Keterampilan Membaca Pemahaman dengan Keterampilan Menulis Teks Laporan Hasil Observasi Siswa Kelas X Smk Negeri 3 Padang

This article was written to describe the relationship of listening skill of observation report texts to the skill of writing the text of the result of observation of the seventh grade students of SMK Negeri 3 Padang. This research is a quantitative research with descriptive method. The sample in this study amounted to 30 people. The data of this research is score of skill test result listening the observation report text. Based on data analysis and discussion, the following three things are obtained. First, the skill of writing the text of the result of observation of the seventh grade students of SMK Negeri 3 Padang is in good qualification (65,56). Second, the skill of listeningto the text of the result of observation of the seventh grade students of SMK Negeri 3 Padang is in good qualification (79,44)