JURNAL SOCIA AKADEMIKA
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
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123 Documents
<![CDATA[PEMANFAATAN SUKUN SEBAGAI BAHAN ALTERNATIF PEMBUATAN MAYONAISE NABATI DENGAN PENAMBAHAN RPO (MINYAK SAWIT MERAH) SEBAGAI SUMBER BETA KAROTEN ]]>
<![CDATA[Nur Wahyuni]]>;
<![CDATA[Titik Sulistyani]]>
<![CDATA[ Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[Breadfruit mayonnaise is a semi-solid emulsion with the addition of red palm oil (RPO) and salad oil. Breadfruit is a functional food with high nutritional content so that it has the potential to be used as an alternative food. There is a high carotenoid content in red palm oil as a source of provitamin A. This type of research is an experiment of RPO and salad oil to make breadfruit mayonnaise with four comparative variations, namely X1 samples (5gr:45gr); X2 (10gr:40gr); X3 (15r:35gr); and X4 (25gr:25gr). The mayonnaise gratitude test conducted on 30 Yogyakarta Academy of Social Welfare "AKK" was with a favorite test (hedonic) and analyzed with the ANOVA test. The nutritional content analyzed is betacarotene using a spectrophotometer performed in the Lab. Chem-Mix Pratama Yogyakarta. Results from the hedonic test of mayonnaise characteristics obtained the highest score on x3 mayonnaise samples (15r:35gr) (color: 3.33; aroma: 3.03; texture: 3.00; and flavor: 3.33). Based on the ANOVA test, obtained Sig value. (color 0.000; aroma 0.001; texture 0.005; and flavor 0.000) which means there is a noticeable difference in the characteristics of mayonnaise. X3 sample breadfruit mayonnaise (15r:35gr) produces orange mayonnaise characteristics, with no aroma, dense texture, breadfruit flavor, betacarotene content 8181.0935ug./100g. It was concluded that a sample of mayonnaise with RPO 15gr and 35gr salad oil is preferred and contains betacarotene, which can provide vitamin A intake. Mayonnaise is also good for vegetarians. It is recommended that this mayonnaise be used as a food source to prevent vitamin A deficiency.]]>
<![CDATA[PENGAPLIKASIAN FACE PAINTING PADA TATA RIAS KARAKTER KERBAU DITINJAU DARI KEINDAHAN DAN KETEPATAN RIASAN ]]>
<![CDATA[Dita Sari Pangestuti]]>;
<![CDATA[Teti Kuswati]]>
<![CDATA[ Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[This research aims to find out the process of making make-up face painting buffalo characters. This type of research is qualitative research with descriptive methods. In this study, the author only describes the study's results as is and by the results of the panelist's assessment. The data collection method that the author uses consists of observation and documentation. The method of observation by observing the process of face painting with buffalo characters to models, equipped with the manufacture of buns and the wearing of buffalo character clothing. The study also used primary data sources and secondary data sources. Techniques for analyzing data using non-statistical data analysis with descriptive thinking patterns, namely by entering data obtained as is by the results of panelist assessments. Based on the results of observations and documentation carried out, it can be concluded that the make-up face painting of buffalo characters needs to be done in detail, taking into account time and fast movement so that it does not take a long time. In addition to paying attention to the time of work, it is also necessary to pay attention to aspects of beauty and total look]]>
<![CDATA[PROGRAM RUMAH SRIKANDI SEBAGAI PROGRAM CSR PT. SARIHUSADA (Studi Kasus: Pemberdayaan Masyarakat Di Desa Logede Kecamatan Karangnongko Kabupaten Klaten ) ]]>
<![CDATA[Prihatin Saraswati]]>
<![CDATA[ Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[This research aims to discuss the implementation of the CSR program PT. Sarihusada Generasi Mahardika through srikandi house program as a community empowerment program in Logede village of Karangnongko District Klaten Regency. This type of qualitative research is described to obtain data on the performance of CSR programs through Sri Kandi's home activities and their benefits for logede villagers. Data collection is done by interview methods and documentation to obtain data. Then the data is analyzed using miles and Huberman model data analysis that followed the stage of data reduction, data display, and conclusions. The study results showed that the community empowerment program through Rumah Srikandi has been following the stage of community empowerment, namely the awareness stage to the location of independence and beneficial for the community. This can be seen from the formation of FMDL as a forum for the realization of programs, namely Maternal and Toddler Health, Yandu cadre training that aims to overcome malnutrition, and microeconomic programs, namely waste bank management, organic fertilizer nutrition gardens, and tempeh production that until now has reached the stage of independence.]]>
<![CDATA[PROFIL MINAT BERWIRAUSAHA MAHASISWA PROGRAM STUDI TATA RIAS AKS-AKK YOGYAKARTA ]]>
<![CDATA[Tri Warsihapsari]]>
<![CDATA[ Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[This research aims to find out the entrepreneurship interest of students of The Cosmetology study program at AKS AKK Yogyakarta. After obtaining cosmetology learning, students are expected to have a sense of attraction or entrepreneurship interest in the field. The teaching that has been given both skin beauty and hair beauty can be developed into a business. The study used qualitative descriptive methods involving 20 students in testing the validity of the research data using triangulation methods. Triangulation is by comparing interview data and data obtained from questionnaires. This study stated that the cosmetology learning conducted greatly influenced the entrepreneurship interest of AKS AKK Yogyakarta's cosmetology study program. Learning skin beauty and hair beauty can equip students with skills and knowledge in the field of cosmetology that have the potential to be developed into a business.]]>
<![CDATA[HUBUNGAN PENGETAHUAN TENTANG SANITASI HIGIENE DENGAN SIKAP PENJAMAH MAKANAN DI KAWASAN KULINER TAMAN JAJAN ]]>
<![CDATA[Nur Alissa Leonita Husaini]]>;
<![CDATA[Ms Mariani]]>;
<![CDATA[Guspri Devi Artanti]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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]]>
<![CDATA[PENERAPAN SUMBER IDE LAMBU AYU DALAM PEMBUATAN BUSANA PESTA GALA ]]>
<![CDATA[Ms Jumariah]]>;
<![CDATA[Della Novita Sari]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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.]]>
<![CDATA[DAYA TARIK DESAIN INTERIOR DAN DESAIN EKSTERIOR TERHADAP PENINGKATAN MINAT BELI KEMBALI PENGUNJUNG DI JOGJA AIRPORT RESTO ]]>
<![CDATA[Nerys Lourensius L Tarigan]]>;
<![CDATA[Thomas Aquinas Radito]]>;
<![CDATA[Fajar Hardianto]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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]]>
<![CDATA[IMPLEMENTASI FUSION FOOD PADA MAKANAN TRADISIONAL UNTUK MENINGKATKAN MINAT BELAJAR MAHASISWA SENI KULINER ]]>
<![CDATA[Nur Wahyuni]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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.]]>
<![CDATA[PENERAPAN MODEL PEMBELAJARAN PROJECT BASE LEARNING UNTUK MENINGKATKAN PRESTASI BELAJAR MATA KULIAH RIAS FANTASI DI AKS-AKK YOGYAKARTA ]]>
<![CDATA[Enny Harwiyati]]>;
<![CDATA[Helmia Cipta Rohmawati]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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]]>
<![CDATA[PEMBUATAN KAIN JUMPUTAN DARI KAIN PRIMISIMA DENGAN ZAT WARNA INDIGOSOL DAN ZAT WARNA INDIGOFERA ]]>
<![CDATA[Titin Prihatini]]>;
<![CDATA[Yuana Rizky Anom Sari]]>
<![CDATA[ Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022 ]]>
Publisher : <![CDATA[Akademi Kesejahteraan Sosial AKK Yogyakarta ]]>
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<![CDATA[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]]>
