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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 135 Documents
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Proses Pembuatan Simple Dress Dengan Menggunakan Variasi Teknik Tucking Ariyana Damayanti; Vivi Yulia Agustina
Garina Vol. 15 No. 2 (2023): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v15i2.41

Abstract

Tucking techniques are rarely used in making clothes, designers prefer to follow today's fashion trends, tucking manipulation techniques are able to change ordinary fabrics into 3-dimensional shapes, the purpose of this study is to be able to find out the finished results of making tucking techniques and to be able to find out the finished results of making simple dresses using variations of tucking techniques. The method used is the R & D method, to produce products and test the effectiveness of these products. The author has tested the tucking technique using 3 materials, namely satin, cotton, and balotelli fabric, as well as the size of folds and between folds 1.5 cm: 1.5 cm, 2 cm: 1 cm and 2 cm: 2 cm, trials have been validated to ask for assessments and suggestions related to materials and crease sizes that are suitable to be applied in making tucking, Balotelli material and the size of folds and folds 1.5 cm : 1.5 cm get the best value from the 4 validators. The process of making tucking to look neat must pay attention to the crease used with an accurate size, ensure the seam is straight, and ensure the sewn fold is ironed until slippery before sewing on the horizontal line.
PEMILIHAN DAN PENEMPATAN BALEINE PADA KAMISOL SEBAGAI PELENGKAP BUSANA PESTA Ariyana Damayanti; Yulia Rike Anjarsari
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.42

Abstract

Camisole is one of the underwear that is commonly used to improve body shape so that it looks more beautiful and proportional. Most of the camisole is made by using a baleine stitch and attachd to the main material, this time the writer wants to try new things in making a camisole. Such as selection and placement Baleine on a camisole as a complement to a party outfit. The objectives of this research are: 1) To know the right type of baleine on a camisole; 2) Can know the placement of baleine on a camisole. The methods used in the selection and placement of baleine on a camisole as a complement to the party dress are: 1) R&D method; 2) Data Analysis. The selection and placement of Baleine on the camisole as a complement to the party outfit begins with determining the design. Camisole design to be made, preparation of tools and materials, taking measurements, making basic patterns, breaking patterns, cutting steps, and determining baleinejahit and baleine stitches that will be installed on the main material or will be attached to the furing (sewing process). Baleine installation can be done in two ways, namely attaching it to the main material and attaching it to the lining. It turns out that baleine sewing is more effective for making camisole, the result of a camisole that uses baleine sewing looks firm and good when used.
Subtitusi Tepung Daun Kelor dalam Pembuatan Cup Cake Esteria Priyanti; Favian Arif Setiawan Midi
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.43

Abstract

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.
Masker Wajah Lobak Putih dan Madu Untuk Perawatan Kulit Kering Agus Susanti; Emiziana
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.44

Abstract

Dry facial skin causes cracks on the skin surface and will feel dry to the touch. Dry skin is caused by genetic factors, aging, hormonal changes, and cold weather. The purpose of this study was to make a mask made from white radish and honey which functions to moisturize facial skin so that it can be used for dry facial treatment. The method used in this research is interview method, documentation, library method, experimental method. Experiments on making white radish and honey face masks for the treatment of dry skin were carried out at the Laboratory of the Kartini Academy of Social Welfare's Makeup Study Program, Jalan Sultan Agung, No. 77, Gajahmungkur Village, Gajah Mungkur District, Semarang. City. Experiments were carried out 3 times with the composition of 1) white radish 41.25 g, honey 35 g 2) white radish 41.25 g, honey 40 g 3) white radish 41.25 g honey 55 g. The results showed that the third experiment resulted in products: fresher aroma (honey scent), soft texture, dark brown color, stronger adhesion so that it is easy to apply. Implementing it properly supports amazing results. The change after 2 uses of White Radish and Honey Face Mask leaves skin moisturized and supple
Daun Binahong Untuk Mengurangi Jerawat Dan Kelenjar Minyak Pada Wajah Mila Diana; Nurulisma Saputri
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.45

Abstract

Cosmetics and treatments are inseparable from the lives of women, taking care of the face part of the skin can look smooth and bright using natural ingredients. One way to take care of the face is by doing facial mask treatments made from natural, natural ingredients that can be used as masks, one of which is binahong leaves and honey. The purpose of researchers to create new innovations in the form of how to make pasta masks binahong leaves and honey. The research method is experimental method to test to several subjects according to facial skin problems, interview method conducted with respondents, observation method with respondents that include facial analysis, documentation method documenting each trialThis research experiment used binahong leaves and honey as ingredients for making face masks. Research with experimental methods and produce 3 products with different sizes, because the results of the first and second experiments researchers felt less then the researchers conducted a third product experiment that tested both models that have oily and acne face, whose use is routine once every 2 days and the results of acne and oil are reduced. The third product with a measure of 1 tablespoon of mucus binahong leaves and 1 teaspoon of honey. The benefits of binahong leaves that in addition to being used as medicines can also be used for beauty in the form of face masks binahong leaves and honey.
PROSES PEMBUATAN BUSANA PESTA READY TO WEAR MONOCHROMATIC TRI-ANGLE Edi Suwasana; Bryan Farrelinda Trimanta
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.46

Abstract

One type of clothing is ready to wear, in the form of ready-to-wear clothing. Currently this clothing is a trend, with monochrome colors and geometric motifs. The goal to be achieved is to make Monochromatic Tri-Angle ready-to-wear clothes. The data collection methodology used was in the form of observation, documentation, and literature. The fabric motif in the form of geometric shapes can be found on the Jepara Troso woven fabric. This outfit is based on a monochrome source of ideas, a triangle shape, and a Bird of Paradise. This dress is a party dress for non-formal parties. Consists of three parts, namely a long sleeved blouse with a balloon style with hidden buttons and no collar, a sleeveless outer length, then a custom skirt with a slit and a span skirt inside. Making ready to wear Monochromatic Tri-Angle party dresses includes several processes. The first is to make a design, then from the design it is developed into a pattern with a predetermined formula and size. After that cutting the material, laying the pattern on the fabric should be as much as possible so as not to waste a lot of material. Then the sewing process, which is combining the pieces of material. The last one is the solution, which includes attaching the rubbing stone application using a special tool, cleaning clothes from threads and ironing clothes to make them tidier.
Pembuatan Permen dari Pepaya dengan Pengaroma Bunga Melati Tri Rettagung Diana; Salma Minkhatun Najibah
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.47

Abstract

The addition of papaya with jasmine scent are hopefully become new innovation to candy product.The purpose of this study was to determine the percentage of added papaya and jasmine in candy making, and to determine the level of public preference for candy with jasmine as flavor. Experiments were carried out 3 times to get the best candy formula. The experimental results were tested by untrained panelists to determine the public's acceptance of papaya candy products with jasmine flavoring. The experimental and test results show that the formula and characteristics of the candy are correct and appropriate. The addition of sample 105 jasmine water is the result of 5% jasmine water from papaya juice and sample 115 is 15% jasmine water from papaya juice, preferably compared to sample 125 which is 25% jasmine water from papaya juice. The acceptance of papaya candy with jasmine flowers as aromas to people who prefer a non-pungent aroma. Based on texture and color, there is no difference in percentage. Suggestions during research are to obtain clear candy results at cooking temperature, cooking time, and stirring the dough. Cooking temperatures that are too high can cause caramelization, which is indicated by the appearance of a slightly brownish and unclear dough.
PEMANFAATAN UBI UNGU (IPOMEA BATATAS L) UNTUK BAHAN DASAR PEMBUATAN PERMEN GEL Kurnianingsih kurnianingsih; Faradila Agista
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.48

Abstract

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.
Kelayakan Bunga Rosella Dalam Pembuatan Lip Scrub Sofia Daniati; Nurmala Qurin Anisa
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.49

Abstract

Rosella flowers are generally processed into tea. Important ingredients in this flower make rosella tea has many benefits for human health. The use of rosella flowers in making lipscrub is expected to be a new innovation in cosmetic products. The aim of this research is to create a lip scrub based on rosella flowers which functions to remove dead skin cells and moisturizes the lips. This research was conducted by means of literature, documentation, experiments and public testing. This experiment resulted in three products with different compositions. The three products have been tested publicly on the 30 panelists who have an age range of 17 to 40 years. From 30 panelists who have tried 3 lip scrub products. It was found that most of the panelists preferred products with a composition of 1.8 grams of roselle flower powder, 1.7 grams of vaseline and 3.2 grams of honey. This can be seen from the public test average calculation score on the favorite indicator, namely 1.8. So it can be concluded that Rosella flower lipscrub has the opportunity to be developed as a new innovation in the world of cosmetics.
Proses Pembuatan Busana Pesta Malam Dengan Variasi Spiral Mien Zyahratil Umami; Irawati Fajrin
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.50

Abstract

Evening party clothes are clothes worn at night parties. The fashion made in this final project is evening party dress with a cut above the knee and a spiral variation that adds to the beauty of the outfit. This spiral variation gives a unique impression, simple but still elegant and beautiful when used. The spiral variation is made by cutting the fabric such as insect repellent. The purpose of making this final project is to determine the process of making evening party dresses with spiral variations. The method used in the process of making evening party dresses with spiral variations includes: library methods, observation methods, documentation methods and data analysis. The result of the process of making evening party dresses with spiral variations in the making of this final project is the creation of evening party dresses according to the design made by the author. The process of making evening party dresses with spiral variations is a series of activities which include: determining the design, preparing tools and materials, taking measurements, making basic patterns, breaking patterns, cutting, gluing tricots, meradering, sewing, finishing. The party outfit tonight has two pieces of clothing, namely: a dress and a robe. This evening party dress has a spiral variation that adds to the impression of a unique outfit, simple but still elegant and beautiful when worn.

Page 5 of 14 | Total Record : 135

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