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INDONESIA
JURNAL SOCIA AKADEMIKA
Published by Akademi Kesejahteraan Sosial AKK Yogyakarta
ISSN : 24425591     EISSN : 27467945     DOI : -
Core Subject : Humanities, Education, Art, Social,
Arts Humanities Education Social Sciences Other
The Socia Academic Journal is a journal containing scientific texts from researchers, academics, and practitioners, in the form of research results, literature reviews and / or other forms of scientific writing, and education observers. Scope of Socia Akademika Journal are: 1. The applied science of Cullinary Art, Technology of Fashion, Apparel Design, and Cosmetology 2. The field education of Cullinary Art, Technology of Fashion, Apparel Design, and Cosmetology 3. Social fields related to Cullinary Art, Technology of Fashion, Apparel Design, and Cosmetology
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 7 No 1 (2021): Edisi Juni 2021" : 6 Documents clear
PERANCANGAN BUSANA EVENING DARI BAHAN BATIK NITIK SUMBER IDE RATIMAYA NITIK Mrs Jumariah; Tri Utami
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

ABSTRACTThis research aims to: 1) apply the source of Ratimaya Nitik's idea in the manufacture of evening fashion; 2) know how the process of making evening fashion from batik nitik kembang telo with cotton and organza; 3) apply embroidery application with sequin decoration in the manufacture of evening fashion from batik nitik material with the source of the idea Ratimaya Nitik. Research methods use experimental methods. The subject of the study was evening fashion from batik nitik material with the source of ratimaya nitik ideas combined with cotton and organza with embroidery and sequin pplication decoration. The stages of experimentation are making design, taking body size, pattern making, cutting materials, sewing and finishing. Sensory tests conducted against panellists aim to find out the reaction of panellists to the design of evening fashion reviewed from the aspect of the application of the source of ideas with criteria aspects of principles and elements of design and harmony of decoration. Based on the results of sensory tests, aspects of the application of the source of ideas, principles and elements of design as well as embroidery application decoration is stated to be suitable. The combination with organza material is stated to be quite good because the nature of organza material is a bit stiff so less fall
PENGARUH PENGETAHUAN DIGITAL MARKETING TERHADAP MINAT BERWIRAUSAHA MAHASISWA AKADEMI KESEJAHTERAAN SOSIAL AKK YOGYAKARTA Mrs Istiqomah
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

The purpose of the research is to explore the influence of digital marketing knowledge on the entrepreneurial interests of students of AKK Yogyakarta Social Welfare Academy. Research method with descriptive quantitative research type, where the sample in the study as many as 80 respondents. Data collection techniques using research instruments using online questionnaires using google form. Independent research variables are digital marketing and dependent variables are entrepreneurial interests. Data analysis used is descriptive analysis and linear regression. The results of the study stated the influence of digital marketing knowledge on the entrepreneurial interests of students of the Akk Yogyakarta Academy of Social Welfare. The coefficient of determination is 0.5912 so that the data processing results show the value of the coefficient of determination of 0.349 or 34.9%. The calculation result means that digital marketing influenced entrepreneurial interest by 34.9% with the remaining 65% influenced by other factors not studied in this study.
KAJIAN PUSTAKA JENIS STARTER, LAMA FERMENTASI, DAN SIFAT ORGANOLEPTIK YOGHURT SUSU KEDELAI Lina Mufidah; Eka Rachmawati; Christiana Mayang
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Fermented dairy products by bacterial microbes called Yogurt, this fermentation of lactose produces lactic acid that works on milk proteins so that yoghurt has a distinctive texture, flavour, and aroma. In general, yoghurt is made using cow's milk, but the advancement of yoghurt biotechnology can also be made from vegetable milk among others from soybeans. Soybeans have a distinctive aroma langu that results in a decrease in acceptability in the community. The smell of langu is produced from the formation of volatile carbonyl compounds during the catalyst of polyunsaturated fatty acids by lipoxygenase. The purpose of this literature review is to find out the type of starter, the length of fermentation of soy milk and also its organoleptic properties. The research method used is a literature review. This method collects library data or research documents obtained from scientific journals and electronic searches including two databases, Pubmed, and Google Scholar issue 2011-2021 that can be accessed in full text in pdf format. The results of the study on average every 1 gr/cc starter made with soy milk with a size of 200 ml. Starters often used in the manufacture of soy milk yoghurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The duration of fermentation depends on the starter used and also depends on the mixture of soy milk ingredients. The average fermentation time is 10.5 hours (7-15 hours). organoleptic soy yoghurt will be accepted on the characteristics of odourless aroma, non-viscous texture and not too sour taste. Soy yoghurt is more accepted with the addition of fruit and also dates
PENGEMBANGAN PRODUK RED CASSAVA OMBRE CAKE TERHADAP TINGKAT PENERIMAAN MASYARAKAT Christiana Mayang; Lina Mufidah; Eka Rachmawati
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

The purpose of this research is: (1) Finding recipes of Red Cassava Ombre Cake products, (2) Knowing the level of public acceptance of Red Cassava Ombre Cake. This type of research uses 4D model R&D research (define, design, develop, and dissemination). With the stages (1) Define is the stage of setting and defining the terms of development, namely looking for 3 recipes reference of products Red Cassava Ombre Cake from 3 different sources, (2) Design is the stage of designing recipe development, namely designing recipes product development to be substituted with mocap flour in accordance with their respective criteria, the product developed is Red Cassava Ombre Cake, (3) Develop is the stage of product development and feasibility of product design to know the consumer's acceptability to the developed product, namely getting the right recipe from red cassava ombre cake product (4) Disseminate is the stage of implementing the revised product at the development stage on the real target, namely the product stage that has been tested through validation I, and validation II, and the test panellists of 30 panellists were then exhibited and tested through 50 panellists. The results of the study obtained: (1) The right recipe in the manufacture of Red Cassava Ombre Cake by using the main ingredients of flour 100% mocaf by packaged using plastic mica labeled. (2) The right recipe in the manufacture of Red Cassava Ombre Cake with the main ingredients mocaf flour that is packed with interesting and decorated with interesting anyway. (3) Data analysis techniques with product acceptance test show the results of public acceptance of Red Cassava Ombre Cake products with an average color of 3.46; aroma 3.48; texture 3.42; 3.50 sense favored by the public
PERSEPSI MAHASISWA TERHADAP IMPLEMENTASI KONSEP 3B (BRAIN, BEHAVIOR, BEAUTY ) PADA DOSEN DAN KARYAWAN AKS-AKK YOGYAKARTA Prihatin Saraswati
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Research on student perception of the implementation of concept 3 B (Brain, Behavior and Beauty) in employees and Lecturers AKS AKK Yogyakarta is intended to explore the perception of students to the services of lecturers in academic and non-academic fields with the intention of whether students are satisfied with the services provided during lectures at AKS AKK in the Culinary Arts, Fashion Design and Makeup Program so that data can be used as feedback to improve servants at AKS AKK Yogyakarta. This study uses a descriptive interpretive approach. Random sampling pad of the students of the three study programs. The results obtained from this study on the application of the concept of brain, behaviour, beauty students perceive it is good only on the element of adversity quotient and work behaviour on the application of behaviour. The innovative elements are further enhanced
SUMBER IDE SIPUT GONGGONG DALAM PENCIPTAAN BUSANA PESTA MUSLIM Destivana Eka Murti; Titin Prihatini
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This study aims to create Muslim party fashion with the idea of gonggong snails and to know the results of respondents to the fashion made. This research is descriptive. Data collection techniques used through questionnaires and documentation are used to measure the response of adolescents to Muslim party fashion made. Data analysis techniques using descriptive data analysis. From the results of the research obtained Muslim party fashion with details, namely: in the form of Muslim dresses made of Gonggong batik fabric and bridal satin fabric. Batik gonggong blends dark brown and cream colour, fine-textured and luxurious impression, combined with a golden brown satin bridal cloth whose texture is shiny and a bit thick and stiff to make peplum that resembles a snail shell, gonggong so it is suitable for Muslim party fashion. In addition, the addition of a belt decoration sprinkled with beads and sequins with the source of the idea of snail bark looks suitable. The results of the poll analysis of respondents stated 95% there is design conformity, 100% stated there is a conformity of colour, and 95% that states look good for the resulting party dress

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