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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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Pemanfaatan Lem Bakar untuk Aksesoris Kuku 3D Nail Art Tiara Irawati; Kuswidyaningrum Naharina Jannati; Agus Susanti
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.v16i2.164

Abstract

This study uses hot glue as the main material for making 3D nail art accessories because of its ease of formation and its potential to reduce nailist dependence on 3D accessory techniques. The author made 3D nail art accessories with and without tool molding, with the aim of understanding the manufacturing process, assessing feasibility, and evaluating the level of public preference for this product. This study used observation, literature, documentation, questionnaire, experiment, and qualitative descriptive analysis methods. The results of the second experiment showed that nail art products from hot glue had high feasibility, with the highest scores on the color indicators (14), adhesion (15), and neatness (14), and designs that received a decent score (13). Public tests from 30 respondents showed a high level of agreement on the aspects of color (4.3), adhesion (3.9), neatness (4.3), and design (4.2). The process of making 3D nail art accessories from hot glue using tool molding involved applying baby oil, shooting hot glue, and cutting with scissors. This study suggests the need for further research to improve the design and color variations of 3D nail art accessories made from hot glue.
Proses Pembuatan Ready to Wear Fantasi Perpaduan Kain Batik Melalui Kajian Estetika pada Budaya Jepang Rista Meyliana; Mien Zyahratil Umami
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.v16i2.165

Abstract

Ready To Wear Fantasy Knight Princess The combination of Batik through Aesthetic Studies in Japanese Culture was taken because it was inspired by anime, manga and other stories in Japanese culture with a storyline of a tough princess. That is why the author interested in making a dress that suits the heroine. Even though, it has a simple design and beautiful batik motif but the clothes worn were suitable with the chivalrous spirit. Uniting Indonesian culture with Japanese culture by having aesthetic value on batik motifs. Making Ready To Wear Fantasy Princess Knight has the aim of knowing the suitable of batik motifs into fantasy clothing. This study used a qualitative method which described descriptively. Making Ready To Wear fantasy has the same steps of making clothing as other clothing manufactures. The process of making clothing includes, 1) determining the design, 2) preparing tools and materials, 3) applying measurements, 4) making basic patterns, 5) cutting materials, 6) painting fabrics, 7) merging materials, 8) ironing upholstery, 9 ) sewing clothes, and finishing to become the desired clothing. The process of making tasel ropes in ready to wear fantasy needs to be stretched one by one so that it gets neat results. Besides, when making cloth painting in the ironing process it must be at normal temperature and covered with fabric.
Pemanfaatan Human Hair dalam Pembuatan Blending Brush Eyeshadow Cahya Rizqi Aulia; Nurulisma Saputri; Sofia Daniati
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.v16i2.166

Abstract

Makeup brushes are essential to help apply makeup. One of the commonly used brushes is the eyeshadow blending brush. Makeup brushes predominantly use synthetic base materials, but human hair can be an alternative replacement. This study aims to determine the manufacturing process, validation of product feasibility, and the level of public favourability. The process of making blending brush eyeshadow consists of the preparation stage of tools, materials, and manufacturing steps. In this study, researchers used observation, literature, experimentation, documentation, and questionnaire methods. The results of the feasibility test based on the three expert validators, validator 1 gave a score of 10 on product 1 and product 2 which means feasible, validator 2 gave a score of 12 on product 1 which means feasible and product 2 gave a score of 8 which means quite feasible, validator 3 gave a score of 12 on product 1 which means feasible and product 2 gave a score of 11 which means feasible, so it can be concluded that human hair can be used in making blending brush eyeshadow. Trials are needed to improve the texture of the hair so that it is smoother and does not hurt when used.
Penerapan Manipulasi Fabric Knife Pleats dan Accordion Pleats pada Streetwear Nadin Lathifah; Romadhona Chusna Tsani
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.v16i2.167

Abstract

Along the devolopement of times, technological advances have made changes, including in the field of clothing such as streetwear. This streetwear will be combined with batik materials and also added with manipulating fabric techniques, namely knife pleats and accordion pleats. The problem in this paper is how to apply manipulation of fabric knife pleats and accordion pleats on streetwear? This paper aims to determine the process of applying knife pleats and accordion pleats to streetwear. The method used is a qualitative research method. The process of applying fabric knife pleats and accordion pleats to streetwear begins with designing, measuring the body, making the patterns, forming knife pleats and accordion pleats, merging, to sewing. In making the design, the author combines materials, colors, and shapes. In making knife and accordion pleats, the author applies the same shaping technique but differs in size. Knife pleats will be applied to the wrapped skirt, while accordion pleats are applied to the inner garment. Based on the results of the research on the manipulation of fabric knife pleats and accordion pleats on streetwear that have been completed, the authors found several suggestions when making them, among them are, if you want to use knife pleats, it is better to use plain fabric so that the results of the pleats look clearer. When ironing, both knife pleats and accordion pleats can use the help of pins for a neater look.
Teknik Penggunaan Hair Dryer sebagai Alat Pemanas pada Pengeritingan Korean Wave Perm Meila Rahmawati; Sofia Daniati; Agus Susanti; Widiati Alifah
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.v16i2.168

Abstract

Korean wave perm is the latest trend in curling hair. The price of the tools used is in the range of Rp1,000,000 to Rp5,000,000. The purpose of this research is to replace the digital perm tool with a hair dryer so that production costs can be reduced. The methods used in this research are observation, documentation, interviews, literature, questionnaires and experimental methods. Based on the assessment by 5 expert validators about the feasibility technique of using a hair dryer as a tool in curling that the technique effectiveness indicator scored 21 said to be feasible, time efficiency score 23 said to be very feasible, the cost got 21 said to be feasible, and the final result got 24 said to be very feasible. In addition, a public test was conducted to see the results of the public's level of liking for the technique of using a hair dryer as a curling tool by distributing questionnaires to 60 respondents, the results of which were 100% agreed that hair dryers could replace digital perm tools as well as save pioneering salon expenses, in the final results of the technique 55% of respondents liked it, 26.7% of respondents quite liked it and 18.3% of respondents really liked it so that 98.3% of respondents agreed that hair dryers could replace digital perm. It can be concluded that the hair dryer is feasible to use as a substitute for digital perm tools in curling korean wave perm.
Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini Khumaidi Khumaidi; Esteria Priyanti
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.v16i2.172

Abstract

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.
Pengaruh Penggunaan E-Modul Berbasis Strategi Meta Kreatif terhadap Kreativitas Mahasiswa dalam Pembelajaran Penelitian Tata Rias dan Kecantikan Miftakhurrohmah Miftakhurrohmah; Rahmiati Rahmiati
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.v16i2.139

Abstract

Creativity is the ability to generate new and innovative ideas that are valuable and useful in a particular context. In higher education, creativity is very important because it encourages students to think critically, solve problems effectively, and innovate in their fields of study. This study aims to test the effectiveness of using e-modules based on metacreative strategies in improving students' creativity in the Makeup and Beauty Research course at Padang State University. This type of research uses a quantitative approach with a quasi-experimental method and a pretest-posttest control group design. The population of this study was students of the Makeup and Beauty study program class of 2021 with a sample size of 53 people. Data analysis techniques in this research consist of descriptive statistics, creativity assessment scale, n-gain score test, prerequisite analysis test, and hypothesis testing (Independent sample t-test). The results showed that there was a significant increase in the level of student creativity in the experimental group and the control group. The average pretest score in the control group was 56.72 and the posttest was 64.07 with an N-gain of 0.17 (low category). Meanwhile, the experimental group had an average pretest score of 60.00 and a posttest of 78.77 with an N-gain of 0.46 (moderate category). The results of the hypothesis test using the independent sample t-test showed a sig.(2-tailed) value of 0.000 <0.05, so there was a significant difference between the experimental group using e-modules based on meta-creative strategies and the control group using conventional learning methods. This shows that the use of e-modules based on meta-creative strategies is effective in improving student creativity.
Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini Khumaidi Khumaidi; Esteria Priyanti
Garina Vol. 17 No. 1 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i1.156

Abstract

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.
Biskuit Ampas Kopi (Bis’Kop) sebagai Alternatif Snack dengan Konsep Zero Waste Grace Marveline Lucky Hantiono; Inggritia Maestra Citra Dewi; Cindy Zakia Az-Zahra; Esteria Priyanti
Garina Vol. 17 No. 1 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i1.232

Abstract

Coffee ground have great potential to be used as an additional ingredient in making biscuits. The purpose of this study is to create innovative coffee grounds biscuits that can be a promising business opportunity. This study uses a Research and Development (R&D) research design with a 4D model (Define, Design, Develop, and Disseminate). The results of this study are BIS'KOP (Biskuit Ampas Kopi) products that have a sweet taste, light coffee aroma, crunchy texture, and brown color on the biscuit part and white color on the vanilla cream part. Overall, the sensory characteristics of BIS'KOP products, including taste, aroma, texture, and color have met the expected criteria and are worthy of being marketed. BIS'KOP products can be sold at a price of IDR 24,000.00 per package containing 5 (five) pcs of BIS'KOP. Each serving of BIS'KOP can meet 5% of energy needs, 2% of protein needs, 7% of fat needs, and 5% of carbohydrate needs. Thus, it can be concluded that coffee grounds biscuits have the potential as an alternative snack with a zero waste concept.
Potensi Ampas Kelapa sebagai Bahan Substitusi Brownies Cookies Livia Widyanti; Cici Rahmadani Chaya Nirmala; Hanifah Nurul Izza; Esteria Priyanti
Garina Vol. 17 No. 1 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i1.233

Abstract

The utilization of coconut dregs not only provides added value to brownies cookies products, but also contributes to reducing waste generated from the coconut industry. The purpose of this study was to produce brownies cookies substituted by coconut dregs with acceptable sensory characteristics and has the potential to be an interesting entrepreneurial idea. This study uses the 4D Research and Development (R&D) model which includes 4 (four) research stages including the define stage to analyze research needs, the design stage to design research, the developtment stage for the product development process, and the disseminate stage for product distribution. This study produced a brownie cookies product called BROKA (BRownies cOokies ampas KelapA). BROKA has a sweet taste balanced with coconut flavor, a distinctive brownies aroma, and a soft and crunchy texture. This product also displays a dark brown color on the brownies and light brown on the soft cookies. In 1 (one) BROKA recipe can produce 33 servings. Each 1 (one) serving of BROKA contains 26,82 Kcal of energy, 0,35 g of protein, 1,19 g of fat, and 2,93 g of carbohydrates. It can be concluded that coconut dregs have great potential as a substitute ingredient in making brownies cookies and can be an interesting entrepreneurial idea.

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