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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 132 Documents
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Penerapan Aksen Kain Tenun Endek Bali pada Perancangan Chef Knife Bag Multifungsi Berbahan Kulit Sintetis Nurillah Wendiasih Sitompul; Geggy Gamal Surya
Garina Vol. 17 No. 2 (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.v17i2.311

Abstract

Endek Bali weaving is a distinctive cultural heritage of Bali that has been increasingly applied to various product design elements, including interior accents and fashion media. While the use of Endek fabric has been applied to various bag accents, the integration of traditional fabrics in chef knife bags is still rare, resulting in monotonous designs. This study aims to design a chef knife bag incorporating the Endek Bali motif as part of a multifunctional product design. The chef knife bag not only functions as a bag for carrying kitchen knives but also as a stand or mat for knives during cooking events. This design uses synthetic leather, which closely resembles real leather but is more affordable and environmentally friendly. By incorporating the Endek Bali motif into this design, it is hoped that it will introduce Balinese culture to the global stage, particularly in the culinary and creative industries. Furthermore, this design offers a practical solution for culinary professionals who need easy-to-carry and functional tools for attending cooking events or competitions. Through this design, it is expected to enhance aesthetic value while supporting the preservation of Indonesian culture.
Peran Media Sosial dalam Mendorong Inovasi Rasa, Bentuk, dan Persepsi Kekinian Jajanan Indonesia di Era Digital: Studi Literatur Muhammad Aulia Moeslim; M. Alfito Dwian; Fatma Tresno Ingtyas; Laurena Ginting
Garina Vol. 17 No. 2 (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.v17i2.314

Abstract

This study aims to analyze the role of social media in driving innovation in flavor, shape/appearance, and modern perception of Indonesian traditional snacks in the digital era through a literature review from 2020–2025. Social media functions not only as a promotional tool but also as a creative and collaborative space that influences how traditional snacks are created, modified, and perceived. The findings indicate that social media accelerates the spread of new flavor trends and encourages the exploration of modern tastes without abandoning cultural identity. In addition, visual aesthetics on social media inspire innovation in the shape and presentation of snacks to make them more appealing and easily viral. Social media also shapes modern perceptions through cultural storytelling that rebrands traditional snacks as contemporary, relevant, and culturally valuable. However, challenges arise from the limited digital and branding skills among MSME actors. Overall, social media serves as a catalyst for the synergy of flavor, visual, and cultural innovation, bridging tradition and modernity in the development of local culinary products.
Pengaruh Kepribadian dan Media Sosial terhadap Tekanan Sosial Mahasiswi Tata Boga Universitas Negeri Medan dalam Menghadapi Dinamika Teknologi Siska Asmita Sari; Elison Intropeksi Gowasa; Fatma Ingtyas Tresno; Laurena Ginting
Garina Vol. 17 No. 2 (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.v17i2.316

Abstract

The development of digital technology has changed the communication and social interaction patterns of students, especially female students. Social media not only functions as a means of self-expression, but also has the potential to increase social pressure due to exposure to beauty standards and social validation. This study aims to analyze the influence of personality and social media usage on the level of social pressure among female culinary arts students at Medan State University. The approach used was quantitative with a survey method of 170 respondents, and the data were analyzed using multiple linear regression. The results showed that personality (β = 0.314, p < 0.001) and social media usage (β = 0.630, p < 0.001) significantly influenced social pressure. Social media factors were more dominant predictors than personality. These findings emphasize the importance of strengthening digital literacy and increasing self-confidence to minimize social pressure among female students in the technological era.
Pengembangan Kostum Carnival dengan Inspirasi Arsitektur Candi Prambanan Ariyana Damayanti; Yurista Nirmalasari
Garina Vol. 17 No. 2 (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.v17i2.322

Abstract

Clothing is not only a primary clothing worn as body protection in everyday life, but has developed into clothing as a work of art. One of them is clothing designed for a big event with certain friends such as carnival or carnival clothing. Carnival costumes are designed to display creativity, joy, and cultural diversity. The design is often inspired by local cultural elements, such as mythology, flora, fauna, or traditional symbols. Carnival costumes are made of various materials, such as cloth, feathers, sequins, glitter, and others. This clothing is made to create a striking, beautiful, and eye-catching appearance. The author considers the historical background, mythology, architecture, and local culture related to temples in Indonesia, can produce carnival costumes that are not only visually appealing, but also rich in meaning and cultural values. The general objective of this study is to determine how the Development of Carnival Costumes with Prambanan Temple Architectural Inspiration. The method used is using the Research and Development (R&D) approach through the ADDIE development model. Each stage of ADDIE (Analysis, Design, Development, Implementation, and Evaluation) is used to systematically direct the costume creation process, from identifying needs to evaluating the final results. Determining factors such as measurements, errors, and weight of the clothing. Ergonomic design will allow carnival participants to move freely and comfortably.
Penerapan Teknik Anyaman dengan Kombinasi Denim Bekas dan Macramé pada Pembuatan Hoodie Jacket Adzkia Bintang Lailatus Zahra; Edi Suwasana
Garina Vol. 17 No. 2 (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.v17i2.324

Abstract

This research aims to examine the application of weaving techniques combined with macrame in making hoodie jackets made from used denim, as an effort to support sustainable fashion. The background of this research is the increase in textile waste, especially used denim, which has not been maximally utilized. The method used is Research and Development (R&D), with the stages of design design, making samples of woven techniques, validation by experts, and making prototypes. The technique applied was two-axis plaiting combined with macrame knots using braided cotton rope. The results showed that the combination of these two techniques could be effectively applied to the hoodie jacket structure. The resulting prototype proved to be functional, comfortable to wear, and has high aesthetic value. This research is in line with previous findings such as Syaani (2020), which showed the role of webbing as a structural and decorative element, as well as Tiara Lugina (2015) and Mayarani (2019), which highlighted the visual strength of traditional techniques in modern fashion. Based on the results of the research, it is suggested that pressing of the seams is done before turning to prevent thickening, and macrame knots are locked on the lining to make it more stable. The results of this study show that the combination of webbing and macrame with used denim is effectively applied in the design of an innovative and environmentally friendly jacket.
Pembuatan Kue Talam Umbi Talas (Colocasia Esculenta) dengan Penambahan Kulit Buah Naga Adilla Shafa Az Zahra; Ira Handayani; Ndaru Prasastono
Garina Vol. 17 No. 2 (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.v17i2.325

Abstract

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.
Inovasi Teknik Origami Jepang pada Busana Avant-Garde Rina Puji Lestari; Mien Zyahratil Umami
Garina Vol. 17 No. 2 (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.v17i2.326

Abstract

The continuously evolving fashion industry encourages designers to innovate, one such way being the adaptation of Japanese origami techniques into avant-garde fashion design. This research explores the application of origami butterfly forms in garments using a Research and Development (R&D) methodology. This methodology involves stages such as (1) potential problems, (2) data collection (literature review, observation, documentation), (3) product design, (4) design validation, (5) design revision, (6) product trial, (7) product revision, (8) wear trial, (9) product revision, and (10) mass production.The objectives of this study are to understand the application of innovative Japanese origami techniques in avant-garde fashion and to detail the garment creation process utilizing these techniques. In this research, the author focuses on the origami form as the central point. The findings indicate that origami techniques can produce unique and strong visual structures. A technical tip for creating these garments is to use a larger stitch size (7 stitches per inch) when sewing synthetic leather to prevent material damage. Expert validation suggests that this design has the potential to be developed as a contemporary fashion innovation, blending traditional values with modernity. This research is expected to serve as a reference for designers and academics interested in incorporating traditional techniques into modern fashion works.
Pemanfaatan Limbah Jerami Padi sebagai Bahan Utama Pembuatan Sanggul Fantasi Atik Lestari; Sofia Daniati; Nurulisma Saputri
Garina Vol. 17 No. 2 (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.v17i2.327

Abstract

This study is an experimental research with a descriptive qualitative approach aimed at developing innovative hair styling in the form of fantasy buns made from rice straw waste as an environmentally friendly creative expression. The research was conducted through direct experimentation in creating fantasy hair buns using rice straw, followed by product feasibility and aesthetic assessments. The feasibility test was carried out by expert validators using the expert judgement method, while a public test was conducted to measure the level of interest and acceptance of the community through questionnaires distributed via Google Form. The results indicate that rice straw is suitable as an alternative material for creating fantasy hair buns due to its strong texture, easy shaping properties, and the ability to produce unique and artistic visual effects. These findings are expected to contribute to the utilization of agricultural waste into creative and valuable products in the field of hair styling.
Pembuatan Bulu Mata Fantasi dari Serat Daun Lidah Mertua untuk Peluang Berwirausaha Putri Yuliana Angelika; Agus Susanti; Sofia Daniat
Garina Vol. 17 No. 2 (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.v17i2.328

Abstract

Fantasy eyelashes are eyelashes that are used to add an accent of beauty to fantasy eye makeup. Currently, fantasy eyelashes are rarely sold on the market, and most of them are relatively expensive with simple designs. The scarcity of fantasy eyelashes at relatively high prices has led the author to innovate by utilizing mother-in-law's tongue leaf fibers as the basic material for making fantasy eyelashes. The research aims to simplify the search for fantasy eyelashes needed by the public at an affordable price while using natural materials that minimize the risk of irritation, thereby presenting an entrepreneurial opportunity. The natural material used is the mother-in-law's tongue plant. This plant is an environmentally friendly ornamental plant that is easily found in the author's surroundings, highly beneficial for health as it filters toxins and air pollution, and has high economic value. This research employs observation, literature review, experimentation, documentation, and questionnaires. The author uses descriptive qualitative analysis, presenting research results in narrative form using words and sentences. The author offers a price of Rp. 35,000 per pair, which is competitive with market prices for fantasy eyelashes. Product validation was conducted through sensory testing with three expert validators, covering aspects such as texture, shape, neatness, and a rating of 15 in the “very suitable” category. The level of preference was assessed through a preference test with 60 respondents, covering statements 1 to 8, with results ranging from 241 to 300 indicating “very liked.” This study concludes that fantasy eyelashes made from mother-in-law's tongue leaves can compete and are favored by makeup artists and practitioners. 
Pembuatan Hair Extension dari Bahan Tanaman Serat Lidah Mertua (Sansevieria Trifasciata) Ratna Zulfa Aprilia; Kuswidyaningrum N J
Garina Vol. 17 No. 2 (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.v17i2.329

Abstract

Lidah mertua is an ornamental plant that has a variety of colors, shapes and sizes. The Lidah mertua plant produces fine fibers on its leaves. The author uses Lidah mertua fiber to make hair extensions. The aim of this research is to determine the process of making hair extensions from plant material from Lidah mertua fiber (Sansevieria Trifasciata), the suitability of the product, and the level of public preference for hair extension products from Lidah mertua fiber (Sansevieria Trifasciata). Data collection uses Observation, Documentation, Experimentation, Literature, Questionnaire and Interview methods. Data Analysis in the form of Quantitative and Public Testing. Making hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers begins with selecting Lidah mertua, shaving to produce fiber, washing and drying, coloring stage, and applying hair serum. The results of the feasibility test from 3 validators were declared feasible in experiment I, namely hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers using clothing dye. he liking level of 60 respondents was stated to be appropriate and liked by the public. Hair extension products using Lidah mertua (Sansevieria Trifasciata) fibers require further trials so that they can be used in the long term and create more varied hair extension colors.

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