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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 123 Documents
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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
DAMPAK PENERAPAN PERKULIAHAN DARING TERHADAP MATA KULIAH PRAKTEK RIAS PENGANTIN DI AKS – AKK YOGYAKARTA Herina Yuwati; Triwarsi Hapsari
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This research aims to find out how far the impact of online lectures on the practice of Bride and Grooming at AKS-AKK Yogyakarta is. This research includes descriptive types of research and uses descriptive analysis. In this study, the determination of research subjects was determined by sampling techniques. While the object examined is the impact of online lectures on makeup practice courses. Panelists as many as 48 people, students of the study program cosmetology semester IV and VI. Data collection is done with interviews, observations, and documentation. Interviews and observations are used to obtain detailed data about the impact of online lectures on the practice of Bridal Makeup. At the same time, the documentation is used to illustrate the primary form of the effect of the online class. The data is analyzed with descriptive analysis techniques. The analysis results showed that the impact of online lectures on practical courses significantly affects students' competence, so the results cannot be maximized as expected.
PENERAPAN HACCP PADA PENGOLAHAN DAGING AYAM DI INSTALASI GIZI RSUP dr. SOERADJI TIRTONEGORO KLATEN Eka Rachmawati; Titik Sulistyani; Lina Mufidah; Christiana Mayang
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

The purpose of this research; (1)knowing the determination of the identification of the dangers of chicken meat processing; (2) knowing the conclusion of the control point of chicken meat processing; and (3) knowing the determination of critical limits of chicken meat processing. This type of research uses qualitative research. The study subjects were seven people in the nutritional installation at RSUP. Dr. Soeradji Tirtonegara Klaten. The data collection methods in this study are observations, in-depth interviews, and documentation. The results of the study are: (1) identification of the dangers of processing chicken meat is in danger of risk category VI but is still safe for consumption; (2) the point of control or the stage of setting the limit of control properly including the receipt of foodstuffs, sorting, stripping, storage, washing, processing, processing, distribution, distribution, and presentation; 3) The determination of critical limits or CCP, indicated by the determination of essential limits of biological, chemical, physical hazard parameters that must be controlled in a CCP so that it is expected to eliminate or reduce the potential dangers posed to the processing of chicken meat to the extent that can be received. The study's advice is that food processors must use personal protective equipment (PPE) to anticipate occupational safety and avoid contamination of food.
PENGARUH PROSENTASE PERBANDINGAN WATERGLASSS DAN AIR PADA PEWARNA REMAZOL TERHADAP KUALITAS WARNA KAIN JUMPUTAN Nur Izzah Dinillah; Titin Prihatini
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This study aims to determine the effect of the percentage of comparison of water-glass and water on remazole dyes on the color quality of jumping fabric. The rate used in this study was 3kg water glass: 1liter water, 1kg water glass: 1liter water, and 1kg water glass: 2 liters of water to find out whether there is a difference in the color quality of jumping cloth in terms of color (hue), light-dark (value) and flatness of color. This research is a type of true-experiment research. The data used are primary. The data collection method was conducted using questionnaires to 35 panelists processed and analyzed using a one-way ANOVA with Friedman K-related sample test through SPSS program version 25. The results showed the coloring of remazol with a percentage of 3 kg water glass: 1 liter of water produces a dark red color with a very dark value and a very flat color. For the coloring of remazol with a percentage of 1 kg of water glass: 1 liter of water, the resulting color is fire brick with a dark value and flatness of flat color. The coloring of remazol with a percentage of 1 kg of water glass: 2 liters of water produces a pure Persian red color with a fairly bright value and uneven color. Friedman K-related sample test for color obtained signification value < signification level = 0.000 < 0.005 dark light color (value) obtained signification value < signification level = 0.000 < 0.05, and for color equality obtained signification value < signification level = 0.000 < 0.05. Based on the results of research and data analysis, it can be concluded that there are significant differences in color (hue), dark light color (value), and flatness of color due to remazol coloring with a percentage of comparison of water glass and water that is different, namely 3 kg water glass: 1 liter of water, 1 kg water glass: 1liter of water and 2 kg of water glass: 1liter of water
PENERAPAN SUMBER IDE TARI GANDRUNG BANYUWANGI PADA PEMBUATAN BUSANA EVENING Umi Nur Habibah; Mrs Jumariah
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

The purpose of this research is: (1) pouring the source of banyuwangi gandrung dance ideas in creating evening fashion; and (2) knowing the panelist's response to evening fashion made in terms of fashion design, motif compatibility, and color compatibility. This study used quantitative descriptive methods to describe the process of making evening fashion with the source of gandrung dance ideas. Data collection uses questionnaires to find out the panelists' response to the results of evening fashion is reviewed in terms of fashion design, color compatibility, motif compatibility, and user documentation for the final results of evening fashion produced—quantitative analysis of data. The research results are in the form of a process to form into evening fashion with the source of the idea of Gandrung Banyuwangi dance. As many as 60% of panelists say the evening fashion design is good, and 40% say less good. Regarding the compatibility of motives, 95% of panelists stated compatibility, and 5% expressed mismatch. I was judging from the compatibility of color; as many as 95% stated compatibility and 5% stated less compatibility. So it can be said that evening fashion with the source of gandrung dance ideas using Banyuwangi batik cloth combined with lyrical udan striated, with Prada decorations, embroidery applications, and sequins have a good, elegant, and attractive form.
PRINSIP HARMONI BENTUK DALAM PERANCANGAN KARYA MAHASISWA DESAIN BUSANA AKS-AKK YOGYAKARTA Danu Widiantoro; Yosephine Flori Setiarini
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This research aims to analyze the implementation of the principle of harmony form of AKS-AKK Yogyakarta student fashion copyright work. The application of harmony is closely related to the design element, so indicators in this study include harmony in lines, harmony in a flat plane (shape), and harmony in a 3-dimensional field (form). This principle of harmony is essential as one of the elements in designing fashion. The object in this study is a fashion created by AKS AKK Yogyakarta students in 2021 with the theme of Gala Party fashion that uses traditional fabrics in the creation process. The population and the sample in this study amounted to 19 fashions. This research is qualitative descriptive research. The source of the data collection used was the results of questionnaires on 49 respondents. The results of the respondent's assessment revealed that the application of the principles of line harmony ( line ), field ( shape ), and shape (form) is good. The disadvantage lies in the details of cutting motif materials and the compatibility of decoration, color shapes, and the texture of fashion materials. Thus the results of this research can contain knowledge for the development of Education in the AKS-AKK Yogyakarta Fashion Design Study Program, especially for Fashion Copyright Design materials.
PENGARUH REVIEW SERVICE MENU DAN RATING MENU TERHADAP KEPUTUSAN PEMBELIAN MAKANAN PADA MARKETPLACE SHOPEEFOOD Mrs Istiqomah; Lina Mufidah
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Technology continues to develop, including transaction technology; currently, there is a change of digital era that can also shift the behavior of offline customers who can now shop online. The study aims to find out how influential menu reviews and menu ratings affect food buying decisions. The research method uses quantitative with this type of causal research. Data collection uses surveys through questionnaire sheets written in Google Form. The population in this study is respondents who actively use shopee food applications. The sample numbered 100 respondents who met the criteria. Data analysis techniques use multiple linear regressions. The results stated that (1) Online Consumer Rating had no positive and significant effect on shopee food purchasing decisions; (2) the review service has a positive and significant influence on shopee food purchasing decisions; and (3) statistical test results with F tests obtained simultaneously independent variables, namely menu review services and rating services give an influence on buying decisions by 0.148 describing 14.8% while other variables outside the study explain the other 85.2

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