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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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Penggunaan Pewarna Sintetis Dan Alam Pada Lukis Kain Ariyana Damayanti; Yasinta Dwi Yulinda Sari
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.v12i2.51

Abstract

Coloring materials for fabric painting can be produced from natural dyes and synthetic dyes. Natural and synthetic dyes have their respective advantages and disadvantages. The combination of the two colors will give the impression of a brighter color, and slightly reduce environmental pollution. The objectives of this research are: 1) Knowing the processing of synthetic and natural dyes for fabric painting; 2) Knowing the results of applying synthetic and natural dyes to fabric painting. The method used in this research is the research and development approach model Research and Development (R&D) and data analysis. Trials in this study were carried out with dye using 4 types of cloth with the help of a validator as an assessor of the coloring results. The results of this study indicate that synthetic dyes are lighter than natural dyes. Meanwhile, the colors produced from natural dyes tend to be darker. In painting this cloth, the writer needs a combination of dark and light colors. Therefore, the use of synthetic and natural dyes requires mixing of colors. The fading test conducted by the author for the color absorption of diamond crape on the fabric is very good. Thus it can be concluded that the use of natural and synthetic dyes can be applied to fabric painting by conducting trials first to get the right color.
PERBEDAAN KARAKTERISTIK PADA BROWNIES DENGAN MENGGUNAKAN BUBUK KAKAO DAN BUBUK KOKOA Kurnianingsih kurnianingsih; Annisa Eva Salsabila Anwar; Nuzul Aulya Safawi; Sabilla Aditya Prameswari
Garina Vol. 13 No. 1 (2021): 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.v13i1.52

Abstract

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.
PEMBUATAN SUSU TEMPE KURMA SEBAGAI ALTERNATIF MINUMAN KESEHATAN U.Yuyun Triastuti; Sa’roni
Garina Vol. 13 No. 1 (2021): 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.v13i1.53

Abstract

Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.
Pemanfaatan Nangka Muda dalam Pembuatan Sup Krim dengan Teknik fusion Tri Rettagung Diana; Deddy Mushthafainl Akhyar
Garina Vol. 13 No. 1 (2021): 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.v13i1.54

Abstract

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.
Penggunaan Serat Optik Sebagai Pemancar Cahaya Pada Pembuatan Cocktail Dress Ariyana Damayanti; Irmatul Afizah; Rizka Puspa Sari; Sindy Aulia Putri
Garina Vol. 13 No. 1 (2021): 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.v13i1.55

Abstract

The use of Fiber Optic as a light emitter in Cocktail Dress is expected to be a new innovation in the development of party fashion. The objectives of this study are: 1) To explain the process of making a cocktail dress using Fiber Optic as a light emitter. The method used in this research is the Research and Development (R & D) method. The R&D method is a research method that tests a product to produce the best product by conducting direct trials. In addition to using the method (R&D), it also uses the method of literature, documentation, and experiments. The experiment of making Cocktail Dress using Fiber Optic as a light emitter was carried out at the Laboratory of the Fashion Design Study Program of the Kartini Academy of Social Welfare, st. Sultan Agung, No. 77 Gajah Mungkur Village, Semarang City. The percentage of additional ingredients in making Cocktail Dress, namely: 3 meters Bridal Satin Fabric, 1meter Furing, 2 meters Trikod, 1 seed thread, zipper size 50 cm 1 item, zippers size 25 cm 1 item, Fiber Optic in amount of 0.75 mm-400 m. The results of this study indicate that the Fiber Optic Cocktail Dress has the characteristic that the resulted cocktail dress can shine with the light emitting from the Fiber Optic. Thus, it can be concluded that there is an opportunity for innovation from Cocktail Dress by adding Fiber Optic.
Busana Pengantin Wanita Modifikasi Kebaya dari Indonesia dan Lehenga dari India Mien Zyahratil Umami; Riris Kesawamurti Anggarani
Garina Vol. 13 No. 1 (2021): 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.v13i1.56

Abstract

The bridal clothing modification kebaya and lehenga is expected to be an innovation in fashion products and can increase the variety of bridal clothing. The objectives of this study is to knowing the process of making modified bridal dress Kebaya from Indonesia and Lehenga from India. The method used in this research is the R&D method (Research and Development), literature, questionnaires, and documentation. The making of Modified Bridal Dress Kabaya and Lehenga was carried out at the Fashion Laboratory of the Fashion Design Study Program of the Kartini Academy of Social Welfare, st. Sultan Agung, No. 77 Gajah Mungkur Village, Gajah Mungkur District, Semarang City. Data analysis in this research was carried out using descriptive analysis. The result of this research is the kebaya as the superior of the lehenga which is equipped with chunri (shawl). The process of making this modified bridal dress Kabaya and Lehenga includes designing, measuring, making patterns, cutting materials, sewing material that has been patterned or cut, set the application, and finishing by sequencing the Lehenga and kebaya.
PEMANFAATAN KULIT BUAH NAGA DAN DAUN BAYAM SEBAGAI PEWARNA DALAM PEMBUATAN BATIK MOTIF VIRUS COVID-19 Edi Suwasana; Ega Mawarni Putri; Aisyah Dewi Sri Annisa; Gabriella Krisnugtya Putri
Garina Vol. 13 No. 1 (2021): 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.v13i1.57

Abstract

The times have demanded new innovations, including in the fields of culture and art. In accordance with this research, the process of making batik with motif inspiration from the form of the Covid-19 virus with natural dyes from dragon fruit skin and spinach is expected to be a new innovation in the art of batik. This study aims to determine how the process of making the covid-19 virus motif batik with natural dyes that have been determined. The method used in this research is the R&D method or in Indonesian it is called the research and development method. This experiment was carried out starting from December 1, 2020 at the AKS Ibu Kartini Batik laboratory, Semarang, which is located at Jl. Kawi No. 40 Kos Mas Gilang, Semarang city. In the experiment, the skin of dragon fruit was used as much as 500 gr and 300 ml of water, while spinach was 800 gr and 700 ml of water but the total for the dragon fruit was 7 kg and 4 liters of water & 2 kg of parrot with 1 liter of water, and the first and second immersion was carried out through several locks. The result of this research indicate that the design motifs designed are very suitable for tall thin people, the pink color produced from the dragon fruit skin and the brownish green color of the spinach are very suitable for prismatic cloth. While the locking which is suitable for the coloring of dragon fruit peel is locking alum and the dye from spinach is suitable for locking the gazebo.
Masker Air Leri Dan Greentea Untuk Perawatan Kulit Kusam Agus Susanti; Lailatun Nasikhah; Ari Fatikhatuz Zulva; Sefira Maharani
Garina Vol. 13 No. 1 (2021): 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.v13i1.58

Abstract

Dull skin is a skin condition that is full of dead skin cells. The cause of dull skin is due to lack of water supply, pollution and sunlight and lack of facial care. Facial care can be done using a face mask. Facial masks are treatments intended to treat facial skin. Rice water is obtained from washing rice. Cherry water contains vitamins that are beneficial for skin health. Greentea has antioxidants that are good for skin health. The abundant content of EGCG antioxidants in greentea has the ability to rejuvenate damaged skin cells. The aim of this research is to create a mask based on leri and greentea water which functions to treat dull skin. The research method used is descriptive qualitative. Data collection methods used are literature, interviews, experiments and documentation. The experiment was carried out at the Laboratory of the Make-Up Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No. 77, Gajahmungkur Village, Gajah Mungkur District, Semarang City. The experiment was carried out 3 times with the composition of (1) 15 grams of water powder and 10 grams of greantea, (2) 15 grams of water powder and 15 grams of grentea, (3) 10 grams of water powder and 15 grams of grenteea. From the results of these three experiments, this experiment produced a mask with a green color, coarse texture and a fresh scent of greentea.
SCRUB GULA DAN MADU UNTUK MERAWAT BIBIR KERING Agus Susanti; Alvi Rizqia; Martina Dwi; Rafika Suryawati
Garina Vol. 13 No. 1 (2021): 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.v13i1.59

Abstract

Dry lips are caused by the effect of the epidermis tissue of the lips both in cold and hot temperatures. The lip scrub moisturizes and nourishes the lips, making them look fuller, healthier, and hydrated. This study aims 1) to determine and explain the process of making Sugar and Honey Scrub. 2) To find out how to use Sugar and Honey Scrub on dry lips. 3) To know the changes of dry lips after doing Sugar and Honey Scrub. The method used in this research is experimental research, literature, documentation and interviews. The experiment was carried out at the Laboratory of the Cosmetology Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No.77, Gajahmungkur Village, Gajahmungkur District, Semarang City. The formula is 1) 17g sugar, 10g honey 2) 17g sugar, 7g honey 3) 11g sugar, 6g honey. Experimental research results show Sugar and Honey Scrub in the third experiment, 11g honey and 6g sugar produce pale yellow color, sugar aroma, soft texture. The public test was carried out to 30 Panelists. In the third experiment, the average color was 1.7, Aroma 2.4 and Texture 2.7. Changes After 1 time using the Sugar and Honey Scrub, the lips look moist, supple and healthier. Thus, it can be concluded that there is a new innovation opportunity, namely Sugar and Honey Scrub for treating dry lips.
PEMANFAATAN BUNGA TELANG DALAM PEMBUATAN LIP BALM Sofia Daniati; Silvia Fatriana; Ifayatul Islamiyah; Hanida Asma Nafi’ah
Garina Vol. 13 No. 1 (2021): 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.v13i1.60

Abstract

Telang flower is generally used as food coloring amd traditional medicine. The contents of telang flower has many benefits for humans. Also, it is hoped that the use of telang flower in the manufacture of lip balm will be a new innovation in cosmetic products. The aim of this research is to create a lip balm based on telang flower which functions to moisturize the lips. This research uses literature, ekasperiment, documentation, observation, and public teasting methods. This experiment resulted in two products with different compositions. In addition, that the two products have been tested publicly on 20 panelists ranging in age from 18 to 25 years. From 20 panelists who have tried 2 lip balm products. It was found that most pf them preferred products with a composition of 8 grams of teang flower extract, 50 grams of coconut oil, 30 grams of olive oil, 300 grams of beeswax, and 15 grams of ethanol. This can be seen from the public test average calculation score oh the favorite indicator, namely 2,5. Basade on the statemensts above, it can be concluded that the opporatunity to be developed as a new innovation in the world of cosmetics.

Page 6 of 14 | Total Record : 135

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