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Wahyu eka priana sukmawaty
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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 8 Documents
 1 
Search results for , issue "Vol 8 No 1 (2022): Edisi Juni 2022" : 8 Documents clear
HUBUNGAN PENGETAHUAN TENTANG SANITASI HIGIENE DENGAN SIKAP PENJAMAH MAKANAN DI KAWASAN KULINER TAMAN JAJAN Nur Alissa Leonita Husaini; Ms Mariani; Guspri Devi Artanti
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This study aims to identify the relationship between knowledge about hygiene sanitation and the attitudes of food handlers related to food management in the Culinary Area of Taman Jajan. This research uses a quantitative approach with survey methods and a cross-sectional approach. This research was conducted in the culinary area of Taman Jajan. The sample of this study was 62 food handlers and used the purposive sampling method. This study showed that as many as 51 respondents (82.26%) had a piece of knowledge about hygiene sanitation with a suitable category. As many as 54 respondents (87.1%) had attitudes related to food management with good categories. There is a positive and significant relationship between the variables of knowledge about hygiene sanitation and the variable attitudes of food handlers related to food management in the Culinary Area of Taman Jajan. As many as 15.2% of food handlers' attitudes related to food management were determined by their knowledge of hygiene and sanitation. As many as 84.8% were determined by other variables not studied in this study. Advice to the manager of the Taman Jajan culinary area to provide a briefing of practical hygiene sanitation knowledge in the form of pamphlets or brochures to food handlers
PENERAPAN SUMBER IDE LAMBU AYU DALAM PEMBUATAN BUSANA PESTA GALA Ms Jumariah; Della Novita Sari
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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The objectives of this study are 1) Pouring out the source of lambu ayu's idea in making gala party fashion, 2) Applying sequin decoration in the manufacture of gala party fashion using songket tawur cloth combined with bludru fabric. This research uses descriptive research to obtain an overview of the making of gala party clothes with the source of the lambu ayu story idea. The research design uses a qualitative approach by describing and interpreting the panellist test data through the FGD of the research results, the focus of attention on the flower petals on the neck of the clothes, and the combination of songket and velvet material colours. Data collection using the method: 1) Descriptive focus discussion / FGD, 2) Data analysis documentation (descriptive data analysis). Based on the results of research on the application of the source of the lambu ayu idea in making gala party clothes, it can be concluded: The lime petal-shaped attention centre is declared very appropriate, and the combination of songket and bludru fabric colours is declared harmonious while the application of the source of the idea shows that it is very suitable.
DAYA TARIK DESAIN INTERIOR DAN DESAIN EKSTERIOR TERHADAP PENINGKATAN MINAT BELI KEMBALI PENGUNJUNG DI JOGJA AIRPORT RESTO Nerys Lourensius L Tarigan; Thomas Aquinas Radito; Fajar Hardianto
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Jogja Airport Resto is a restaurant in Jogjakarta that has a concept like a mini airport, complete with two planes along with flight attendants for demo flights in the cabin, there are x-rays, pushback control cars, luggage transport cars, checkin counters, and there are screens for flight hours. This research was conducted to test the influence of interior and exterior design on the repurchase minal of Jogja Airport Resto visitors. The results of a study involving 70 respondents showed the results that interior design had a positive and significant influence of 0.115 while exterior design had a greater positive and significant influence of 0.858. The results of the study also showed that the regression model used in this study was able to explain the influence of interior design and exterior design variables on the repurchase interest variable and was able to contribute R2 to 81.5 percent
IMPLEMENTASI FUSION FOOD PADA MAKANAN TRADISIONAL UNTUK MENINGKATKAN MINAT BELAJAR MAHASISWA SENI KULINER Nur Wahyuni
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Innovation in the field of processed food combines several elements of different culinary traditions from 2 or more countries to create a new cuisine with a more innovative taste called Fusion Food. This processed food can display a portion of food in various types; processed food combines processed foods from several countries or regions to make it look artistic but still have a distinctive taste. This study aims to provide an overview and motivation to AKS AKK Yogyakarta culinary arts students to be more interested in learning culinary arts, mainly traditional cuisine. This research uses qualitative methods. The qualitative methodology used in this research is an analytical descriptive study. The research subjects in this study were AKS AKK students of the Culinary Arts Study Program. The data collection methods used are observation, interviews, and documentation. The data analysis techniques used in this study were male and Huberman techniques. Data analysis techniques include data reduction, data presentation, and concluding. Data validation using triangulation techniques. Based on the analysis and discussion results, it can be supposed that 1. The application of Fusion Food can motivate AKS AKK students to creatively preserve traditional food while maintaining and strengthening character based on local wisdom. 2. The application of fusion food can be used as an alternative way of developing traditional food practice learning models to be more interested in learning culinary arts in a contextual and meaningful manner so that graduates become competent. 3. This fusion food dish can also be an approach to introducing Indonesian food to the millennial generation so that they can love traditional food.
PENERAPAN MODEL PEMBELAJARAN PROJECT BASE LEARNING UNTUK MENINGKATKAN PRESTASI BELAJAR MATA KULIAH RIAS FANTASI DI AKS-AKK YOGYAKARTA Enny Harwiyati; Helmia Cipta Rohmawati
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

The purpose of the writing is to find out the application of the Project Base Learning learning model in improving the learning achievement of the Rias Fantasi course in students of the AKS "AKK" Yogyakarta Cosmetology study program. The design of this study uses Qualitative research methods and descriptive data analysis with sampling techniques. While the object studied was the learning achievements of the Fantasy Makeup course, the research subjects were as many as 25 students of the Cosmetology study program in the fourth semester of AKS "AKK," and the data collection method in this study was observed for the results of Rias Fantasi, documentation, interviews. The results showed that the results of the Rias Fantasi Assessment on students with an A grade were six students (76%), and students with a B grade were six students (24%). Students' learning achievements are the first place in fantasy makeup in the Professional Word N-Beauty Contest competition in Korea, and the third winner in the UNJ Face Painting Make-Up Competition in 2022. To advance students, vocational education institutions strive for innovative and collaborative project-based teaching materials to form students more creative, cooperative, competitive, resilient, and ready to face the current era of digital communication so that students will gain hard skills and soft skills
PEMBUATAN KAIN JUMPUTAN DARI KAIN PRIMISIMA DENGAN ZAT WARNA INDIGOSOL DAN ZAT WARNA INDIGOFERA Titin Prihatini; Yuana Rizky Anom Sari
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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This study aims to: (1) Find out the evenness of the colour of the jumputan fabric from the Indigosol dyeing primisima fabric; (2) Knowing the evenness of the colour of the jumputan fabric from the indigofera dyeing primisima fabric; (3) Knowing the sharpness of the colour on the jumputan fabric produced by Indigosol dye; (4) Knowing the results of colour sharpness on jumputan fabrics produced by Indigofera dyes. The research method used is the Comparative method because this study produces products and then compares them. The subjects of this study were jumputan fabric from primisima fabric with indigosol staining and jumputan fabric from primisima fabric with indigofera dye. The data source was obtained from data collection through the questionnaire test method with 21 panellists, namely fashion design students and employees in the maharani jumputan studio. In collecting data, the authors used three kinds of methods, namely: (1) Comparative Methods; (2) Test Questionnaires; (3) Documentation. The data analysis used is the analysis of non-statistical data with a descriptive mindset; that is, the researcher seeks to analyze the data and see and read the available tables, graphs or numbers. The author also describes the actual data and what it is in the form of words and pictures or photos, then makes a description according to the data obtained from the comparison of products I and II. Based on the results of the study: Making Jumputan Fabric from Primisima Fabric with Indigosol Dye produces even, and sharp colours, and the colouring results of Indigofera Dyes have less even and less intense colours
PERPADUAN BATIK MOTIF SEKAR JAGAD KHAS KUDUS, BLUDRU DAN BROKAT PADA BUSANA PESTA GALA Sri Purwani; Aisa Ratna Sedonya
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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This study aims to: (1) Knowing the concept of combining The Batik Fabric of Sekar Jagad Khas Kudus, Bludru and Brocade with ornate ornaments on Gala Party Clothes to make it look unique and exclusive; (2) Knowing the results of the combination of Batik Sekar Jagad Khas Kudus, Bludru and Brocade Fabrics in Gala Party Clothes. Research with a qualitative approach model with descriptive methods. The subject of the study was the Combination of Batik Sekar Jagad Khas Kudus, Bludru and Brocade Fabrics, while the object of this study was gala party fashion. Data sources are obtained from experiments and data collection through Questionnaires. Collect data using: (1) Questionnaire (Questionnaire); (2) Documentation Data. Data analysis uses descriptive analysis; the researcher seeks to analyze the data obtained related to the subject matter and then describe and make conclusions. Based on the results of the study: (1) Producing a form in the form of a concept, the gala party fashion design drawing consists of a long dress and a long robe, a combination of materials, namely Sekar Jagad Khas Kudus Batik Cloth, Bludru and Brocade, complete with details and accents; (2) Producing a form or fashion work of gala party consisting of a combination of batik fabrics Sekar Jagat khas kudus, bludru, brocade. In gala fashion, sequin ornaments and beads are applied, trimming with Tula Shimmer and Tula Kaku Fabrics, Making shoulder shields from Batik Sekar Jagad Khas Kudus Fabric and Applying long and short stem sequins, crystals, sand, disks and parels on clothes according to the design.
MINAT BELAJAR MAHASISWA TATA RIAS TERHADAP MATA KULIAH RIAS PENGANTIN SOLO BASAHAN DAN PAES AGENG YOGYAKARTA DI AKS-AKK YOGYAKARTA Herina Yuwati; Tri Warsihapsari
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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This study aims to determine how many students of the Cosmetology Study Program are interested in the Bridal Makeup Practice course at AKS – AKK Yogyakarta. This type of research includes descriptive research because the researcher seeks to describe and interpret the object according to what it is. In this study, the determination of research subjects was determined by sampling techniques. The panelists were 51 people—students of the Cosmetology Study Program in semesters IV and VI. Data was collected using interview, observation, and documentation techniques. Discussions and comments are used to obtain data about the students' learning interests in the Cosmetology Study Program towards the Bridal Makeup practice course. Documentation is used to describe the primary form of students' interest in the Bridal Makeup course when practicing the Bridal Makeup course. The data is analyzed with descriptive analysis techniques. The results showed that groups of students took the bridal makeup practice course because the provisions of the curriculum had to be taken. Some groups are interested in the Bridal Makeup course and already know the system's benefits and can be used as the primary job

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