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Garina
Published by Akademi Kesejahteraan Sosial Ibu Kartini Semarang
ISSN : 20857691     EISSN : 28094654     DOI : 10.69697
Core Subject : Science, Art,
Arts Computer Science & IT
The journal invites authors to publish a recent scientific paper on the results of study and review of literature relevant to fashion and food technology
Arjuna Subject : Umum - Umum
Articles 120 Documents
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Perbandingan Kualitas Bolu Kukus Mekar Gula Aren dan Gula Kelapa Serly Riyanti; Cucu Cahyana; Annis Kandriasari
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.123

Abstract

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste
Analisis Kebiasaan Sarapan Pada Remaja di SMK Negeri 3 Bogor Agnes Savira; Nur Riska; Guspri Devi Artanti
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.124

Abstract

This research aims to analyze the breakfast habits of teenagers at SMK Negeri 3 Bogor. The impact of skipping breakfast is that it causes weight gain, increasing the risk of disease. The recommended breakfast time is 7 or 8 in the morning because they have enough time for breakfast. According to most students, breakfast is a healthy lifestyle and affects their concentration and enthusiasm for studying at school and so that students have a strong immune system. The data collection technique in this research is by distributing a questionnaire which is distributed via the Google Form application which contains 16 statements that have passed validation tests and reliability tests. Other data collection was carried out by reading literature books, the internet, and articles related to the problem topic. The number of respondents in this study was 188 people, 46 men with a percentage of 24.5% and 142 women with a percentage of 75.5%. The indicators contained in the questionnaire include the benefits of breakfast, the impact of breakfast, the time of breakfast, the variety of breakfast, the type of breakfast consumed, and the amount of breakfast. Based on the results of this research, it can be concluded that many factors influence the breakfast habits of teenagers at SMK Negeri 3 Bogor.
Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder Felicia Andriani; Cucu Cahyana; Ridawati Ridawati
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.125

Abstract

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.
Pengaruh Penggunaan Sari Kluwek pada Pembuatan Bakpao Terhadap Kualitas Organoleptik Bella Ariani Putri Amir; Ridawati Ridawati; Cucu Cahyana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.127

Abstract

The aim of this research was to analyze the effect of using kluwek juice on organoleptic quality of bakpao. This research used an experimental method, with the aim of obtaining the best bakpao formula with the addition of kluwek juice. In this research, experiments were carried out with different formulations, 7.5%, 10% and 12.5%. This research was carried out with the aim of determining the influence of Organoleptic Quality on the organoleptics quality of bakpao which includes aspects of pores, top surface, color, aroma, texture, sweetness and bitterness. The results of the organoleptic assessment, the percentage of kluwek juice was 7.5%, 10% and 12.5% regarding organoleptic quality in the aspects of pores, top surface, color, aroma, texture, sweetness and bitterness, there were no significant differences.
Pemanfaatan Buah Stoberi sebagai Pewarna Alami pada Rias Karakter Efek Luka Windy Putri Rahmadani; Siska Miga Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.128

Abstract

This research is motivated by the use of artificial dyes that can cause toxicity and carcinogenesis to the skin, so that research was conducted to create natural dyes that are renewable, easily degraded, and environmentally friendly, one of which is natural dyes from strawberries. This study aims to analyze the results of the application of strawberries as natural dyes in character makeup with torn wounds in terms of color, adhesion, similarity and texture. This type of research is a quantitative pre-experimental research method. The object of this research is strawberries. The data analysis technique is descriptive analysis seen from color, adhesion, similarity, and texture. The results of the study are in terms of color, strawberries can be used as natural blood dyes in character makeup with torn wound effects because they have a thick color, namely blackish red, as evidenced by an average score of 3 with a blackish red color category. In terms of adhesion, strawberries can be used as natural blood dyes in character makeup with torn wound effects because they have sufficient adhesion, as evidenced by an average score of 3.14 with a fairly adhesive category. In terms of similarity, strawberries can be used as a natural blood dye in character makeup with torn wound effects because they are considered quite similar to real blood, as evidenced by an average score of 3.14 with a fairly similar category. In terms of texture, strawberries in the results of character makeup with torn wound effects can be used as a natural blood dye in character makeup with torn wound effects, as evidenced by an average score of 3 with a category of less smooth. It is recommended that students develop further research on strawberries as a natural dye to be used as a blood effect in character makeup with torn wounds.
Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.138

Abstract

This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test, where 45 somewhat trained panelists evaluate all aspects of the organoleptic quality of the pumpkin puree waffle samples. The data collection techniques used are organoleptic and physical tests. The physical test instrument includes elements measured three (3) times, and the organoleptic evaluation instrument uses measurements with a five (5) point scale range, indicating the highest score down to one (1) for the lowest score. Based on the statistical hypothesis test results, there is a significant effect on the aspects of the inner color, outer color, waffle taste, pumpkin taste, inner texture of the waffle, and pumpkin aroma, followed by a Tukey test. The highest average score in the hedonic quality test for the inner color aspect is 4, and for the waffle taste aspect is 4.6.    
Pembuatan Sanggul Modern dari Sabut Kelapa sebagai Peluang Usaha Diah Ayu Maulina; Agus Susanti; Nurulisma Saputri
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.160

Abstract

Making a modern bun from coconut fiber to support your appearance can be an idea for a business opportunity because the coconut fiber fiber material does not require too much additional material, so the price of a modern bun from coconut fiber is relatively cheaper. The aim of this research is to find out and explain the process of making a modern bun from coconut fiber, validate the modern bun from coconut fiber, and the public's acceptance of the modern bun from coconut fiber. Data collection uses the methods of observation, literature, experiments, documentation, interviews, questionnaires, and data analysis using descriptive qualitative. The sensory test results from 3 coloring trials on the bun were declared valid on product 3 with a total average color of 4.5, a total average texture of 4.3, a total average of packaging of 4.5, while the total the average aroma is 4.1. The results of the public test showed that people's acceptance was at the highest level of liking in experiment 3 with an average total of 4.5 colors, a texture of 4.3, an average total of packaging of 4.5 while an average total of aroma of 4.1. From the research results, making modern buns from coconut fiber is quite good, creative and innovative, so it can be a business opportunity.
Pemanfaatan Kain Perca untuk Menghasilkan Manipulasi Kain Teknik Slashing pada Celana dengan Bahan Kulit Sintetis Gabriella Krisnugtya Putri; Arina Haq
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.161

Abstract

The slashing technique is a technique for manipulating fabric which is done by stacking several fabrics which are treated by cutting so that later they will form a certain motif depending on the size of the cutting technique. The purpose of making this report is to find out the process of utilizing patchwork to produce fabric manipulation with slashing techniques on pants. The methodology used is qualitative method, observation method, literature study method and documentation method. The manufacture of slashing on these pants goes through several stages. In the process of making slashing, it is necessary to pay attention to when choosing a slashing pattern in order to produce the desired slashing. When making slashing, it is better to use 10 piles of material to produce a good color refraction from a pile of fabric. The arrangement of the patchwork for slashing should be a light dark color so that it gives a bold impression on the color mixing, the result of a pile of patchwork should not be too big, just around 1-1.5cm is enough. Synthetic leather as the basic material for making pants, this synthetic leather is easily damaged. When sewing synthetic leather, it is necessary to use several techniques that are quite complicated, namely large stitches, long needles and non-metallic machine shoes or you can use paper as a surface to make it easier when sewing. Also the other thing to be considered, because this is a synthethic leather fabric it will be damaged if it is exposed to a blunt needle.
Pembuatan Busana Excotic Dramatic dengan Bahan Batik Lereng, Santung dan Anyaman Kulit Sintetis Della Kartika; Edi Suwasana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.162

Abstract

Exotic Dramatic fashion, this fashion reflects a person's gentle personality, as well as a firm and strong side in some situations. Exotic dramatic clothing can be worn on formal or non-formal occasions. The problem that will be discussed is how the process of making exotic dramatic clothing with slope batik, santung and synthetic leather webbing. While the benefits can be to know the manufacture of exotic dramatic clothing with slope batik, santung and synthetic leather webbing. The method used by the author is the R&D method. This exotic dramatic fashion has 3 parts of fashion which include, crop top, dress, custom skirt, with standard size M, making archetypes, breaking patterns, making wicker, preparing tools and materials, sewing. The clothes on the Crop top three-axis wicker technique are located on the front of the bottom and on the back, the combination of slope batik motifs whose patterns are regular slashes and the combination of red and black materials makes an exotic impression. Making this fashion with slope batik, santung and synthetic leather webbing, in making woven size 3 cm wide 65 cm long which is sewn once so that the finished woven product becomes neat and not wavy. In the hollow three-axis webbing, it should be helped by sewing hands outside as a woven barrier on clothes so that they are not easily shifted and the result is neater.
Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat Agnes Bili; Ira Handayani; Ndaru Prasastono
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.163

Abstract

Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added tomato paste. The experimental method involved formulating waffle recipes with varying percentages of tomato paste addition: 15%, 30%, and 45%. A total of 35 panelists participated in this study. The research results were analyzed using descriptive analysis. The findings showed that waffles with 45% tomato paste addition were the most preferred and accepted by the panelists. The most accepted waffle composition included: 130 g of wheat flour, 58 g of tomato paste, 50 g of eggs, 40 g of sugar, 190 ml of UHT milk, 3 g of baking powder, and 60 g of margarine. The nutritional value per 100 g of the best tomato paste waffle is 43.01% carbohydrates and 5.889% fat.

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