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Teknobuga : Jurnal Teknologi Busana dan Boga
Published by Universitas Negeri Semarang
ISSN : -     EISSN : 25287087     DOI : https://doi.org/10.15294/teknobuga
Core Subject : Engineering,
Engineering
TEKNOBUGA: Jurnal Teknologi Busana dan Boga publishes original research articles on the recent issues related to fashion and food technology, with a particular emphasis on the Indonesian context and global perspective.
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 30 Documents
 1   2   3 
Application of Ribbon Quilling Sakura Flower Embellishment on Daytime Party Dress as a Center of Interest Riza Afriliah; Cucu Ruhidawati
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.32493

Abstract

This study aims to explore the application of ribbon quilling technique as a decorative element in fashion design, focusing on cherry blossom motifs applied to a daytime party dress. Quilling, originally a 17th-century European paper craft, is adapted using grosgrain ribbon to create flower-shaped ornaments with a soft and elegant visual character. The novelty of this research lies in the use of ribbon-based quilling as an alternative approach for decorating formal wear, which has been scarcely explored in fashion design practice. This study employs a practice-led research approach through four main stages: exploration, design, realization, and evaluation. The exploration stage involves gathering visual references and adapting the quilling technique to the characteristics of grosgrain ribbon; the design stage includes sketch development and ornament placement; the realization stage covers the creation and application of quilling on the dress; and the evaluation stage is conducted based on the principles of unity, balance, and proportion by a fashion design expert. The results demonstrate that ribbon quilling technique can enhance the aesthetic value of formal wear by combining handcrafted skills with contemporary design approaches. These findings open opportunities for further development in accessories, costumes, and bridal wear, as well as contributing to fashion education and the preservation of handcraft-based decorative techniques. 
Formulation, Quality Characteristics, and Research Trends of Fish Balls: A Bibliometric Study Cucu Lara Tampubolon; Adhi Kusumastuti; Octavianti Paramita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i1.32687

Abstract

Fish balls are a processed fishery product that is gaining increasing attention due to their nutritional value, affordability, and acceptance across various consumer segments. This article presents a synthesis of recent research findings on the formulation, physicochemical properties, texture, sensory testing, and nutritional content of fish balls. The study results indicate that the addition of fish protein isolate (CPI/FPI), transglutaminase enzymes, and natural fillers such as tapioca, konjac, and porang can increase water holding capacity, cooking yield, and product elasticity. However, there are trade-offs in color and aroma changes that can affect consumer acceptance. Nutritionally, fish balls have been shown to have a higher protein content and a better amino acid profile than meatballs made from red meat, and have the potential to be a source of omega-3 fatty acids and functional minerals. Bibliometric analysis shows a growing research trend since 2018, although gaps remain in method standardization, the relationship between microstructure and sensory perception, and evaluation at the MSME scale. Thus, further research needs to be directed at an integrated approach that connects instrument analysis, sensory testing, and quality predictive models to support innovation, standardization, and application of research results on an industrial and MSME scale.
Analysis of Differences in Shibori Motif Results Using Rust Dyeing Technique on Cellulose Fibers and Synthetic Fibers Kurniati Kurniati; Irmayanti Irmayanti; St. Aisyah St. Aisyah
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34021

Abstract

Rust Dyeing is a dyeing technique that utilizes iron corrosion to create unique patterns with rust stains, producing colors ranging from yellow to black. The striking and long-lasting rust color makes it an attractive alternative for dyeing fabrics, with the color results influenced by the type of textile fiber. This study aims to: (1) Determine the differences in shibori pattern results in terms of color evenness, color sharpness, and clarity of the pattern, and (2) find the best rust dyeing technique on cellulose and synthetic fibers using the shibori technique. This comparative study uses the type of fiber as the independent variable (cellulose and synthetic) and shibori pattern results as the dependent variable (color evenness, color sharpness, and clarity of pattern). Data were collected from 8 observers and analyzed using ANOVA with SPSS 22 at a significance level of 5%. The results showed differences in shibori pattern results between cellulose and synthetic fibers. The best results were obtained on synthetic fabrics, especially satin fabrics, with the best mean in terms of color evenness (3.62), color sharpness (3.87), and clarity of pattern shape (3.87). The satin fabric produces even colors, clear and bright patterns, and sharp pattern.
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
The Effect of Alum, Tunjung, and Betel Lime Mordants on Ecoprinting Insulin Leaves Using Combined Pounding and Blanket Techniques on Yamaha Silk Dyed with Gambir Extract Miftahul Jannah; Adriani Adriani; Sri Zulfia Novrita; Samuel Marthin Pradana
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34272

Abstract

The rapid growth of the textile industry has made it one of the largest contributors to environmental pollution, particularly through waste generated during the large-scale color refinement of synthetic textiles. A sustainable alternative to mitigate this issue is the use of eco-friendly textile dyeing methods such as ecoprint. This study aims to examine the effects of three mordant types—alum, ferrous sulfate (tunjung), and betel lime—on the ecoprint results of insulin leaves (Smallanthus sonchifolius) applied to Yamaha Silk fabric using a combination of pounding and blanket techniques. Employing a quantitative experimental method, the research used Yamaha Silk fabric ecoprinted with insulin leaves and gambier extract, treated with pre-mordanting. Primary data were collected from evaluations by 15 panelists (three lecturers and twelve students) through a questionnaire assessing various indicators. Data were analyzed using the Friedman K-Related Samples test via SPSS. The findings revealed that the color outcomes (hue) varied by mordant: without mordant produced a Golden Sundance color; alum resulted in Soft Brown; tunjung yielded Olive; and betel lime produced Dark Brown. Regarding motif clarity, alum mordant achieved the highest clarity, followed by no mordant, betel lime, and tunjung. A significant difference was observed among treatments for motif clarity (Asymp. Sig = 0.005 < 0.05). In terms of color fastness, after one washing, alum mordant maintained the most stable color, followed by tunjung and betel lime. Significant differences in color fastness were also recorded after two and three washings (p = 0.013, 0.036, and 0.004, respectively; all < 0.05). Overall, the use of alum mordant produced the best ecoprinting results on Yamaha Silk, yielding superior color intensity, motif clarity, and wash fastness. These results suggest that the ecoprinting technique, particularly with alum mordant, holds strong potential as an environmentally friendly alternative in sustainable textile production.
Optimizing CAD Pattern Making Learning Through the Development of Video Learning Media in the Family Welfare Education Study Program Hazevi Atila Yazel Aze; Ernawati; Hadiastuti; Nabila Zafira
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34331

Abstract

The use of Computer-Aided Design (CAD) software in fashion pattern making, particularly CAD Pattern Making, provides opportunities for students to develop their digital design skills. However, not all students are able to understand the pattern making process, such as camisole patterns using the CAD Pattern Making application. Most students experience difficulties in applying theory to practice and feel less confident due to limited references on the use of these tools and software. This study aims to develop video learning media as a medium in CAD Pattern Making courses to minimize the difficulties students face in understanding the concepts and practices of pattern making. This study uses a qualitative approach with 30 third-semester students from the Family Welfare Education Study Program as research subjects. Data collection techniques included interviews, observations, direct observation, and activity documentation. The learning videos developed covered several key elements, including: learning objectives, introduction to the features or tools used, steps for making patterns, and practical tips for making digital camisole patterns. The results of the study indicate that instructional videos can optimize the practical learning process. Students find it easier to understand the use of software features, such as point determination, measurement, line joining, and pattern simulation. These findings indicate that visual media are more effective than lectures or printed teaching materials in explaining the technical concepts of CAD Pattern Making.
Hedonic Evaluation of Randang Quality from Two Restaurants in Padang City Arsyad Athari; Elida; Lucy Fridayati; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34484

Abstract

Randang is a traditional Minangkabau dish that is popular for its distinctive flavour which is produced by a long cooking process using strong spices and herbs. This popularity has made it a must-have dis in various restaurants. Each restaurant serves Randang with different characteristics, thus influencing variations in consumer preferences. This study aims to analyze differences in the level of preference of culinary arts students for Randang from two restaurants in Padang City, namely Rajo-rajo and Selamat. The study used a quantitative method with a comparative approach. A total of 50 culinary arts students served as panelists in a hedonic test using a scale of 1-7. Data were analyzed using a Paired Sample t-Test with SPSS 26. The results showed significant differences in dadak color (P=0.004), meat texture (P=0.000), and the dadak taste (P=0.011). Overall, panelists preferred Randang from Rajo-rajo restaurant over Selamat restaurant. Sensory characteristics were proven to influence the level of student preference for Randang. These findings provide understanding for culinary entrepreneurs about consumer preferences for Randang and serve as a basis for developing culinary products based on cultural heritage.
Study Interest of Senior and Vocational High School Graduates in the Family Welfare Education Program Ilyasa Afriantoro; Elida Elida; Wiwik Gusnita; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35099

Abstract

This study aims to identify the differences in learning interest between students who graduated from general senior high schools (SMA) and vocational high schools (SMK) in compulsory foundational courses within the Family Welfare Education Study Program. It also aims to describe the level of learning interest within each group. This research employs a descriptive-comparative approach. The population consists of active students in the Family Welfare Education Study Program who graduated from SMA, SMK specializing in Culinary Arts (Boga), and SMK specializing in Fashion (Busana), with a total sample of 80 respondents. Data were collected using a Likert-scale questionnaire and analyzed using descriptive hypothesis testing and a t-test, which was preceded by non-parametric statistical testing to determine whether there was a significant difference in scores between groups within the same sample. The results showed that SMA graduates had an average learning interest score of 147.65 (categorized as moderate), SMK Boga graduates had an average of 145.20 (categorized as low to moderate), and SMK Busana graduates had an average of 146.95 (categorized as moderate). The ttest results showed a t-value = 0.831 < t-table = 1.66 and a Sig. (2-tailed) = 0.409 > 0.05, indicating that there is no significant difference in learning interest between SMA and SMK graduates in the compulsory foundational courses of the study program. These findings suggest that educational background does not significantly influence students' interest in learning during lectures. This research provides important insights into how prior educational background affects student interest in core courses and may serve as a valuable reference for curriculum developers in higher education institutions.
Exploration of Halfmoon Betta Fish Tail Shapes Using Fan Pleats in an Evening Gown Novia Syifana Nurchaliza; Mila Karmila
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35374

Abstract

The beauty of nature, especially fauna, has become a source of inspiration in creating fashion designs. This exploration shows that elements from nature can be translated into innovative designs with high artistic value. This research explores the tail shape of the Halfmoon betta fish, which is known for its beauty and uniqueness, as inspiration in creating an evening gown using the fan-pleated technique. The purpose of this study is to create a new evening gown design that presents an elegant and unique character by applying the shape of the Halfmoon betta fish tail as the main design idea. The research method used is PPE (Planning, Production, and Evaluation). The planning stage involves exploring the shape and characteristics of the Halfmoon betta fish tail through the development of moodboard, mind maps, and detailed design sketches focusing on shape and color. The production stage applies the fan-pleated technique to the evening gown, while the evaluation stage involves feedback and suggestions from fashion experts regarding the final work. The results show that the application of the fan-pleated technique can aesthetically represent the shape of the betta fish tail and provide the gown with an elegant and unique appearance. In conclusion, exploring animal forms through fabric manipulation using the fan-pleated technique can be a source of innovation center of interest in evening gown design, highlighting the beauty of fauna in fashion.
Development of a Nasi Kotak E-Book to Support Learning in Manajemen Usaha Boga Titis Budi Rahayu
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35588

Abstract

This study aimed to (1) develop an e-book on Nasi Kotak materials, (2) evaluate its feasibility, and (3) assess student satisfaction with its use. The research employed a Research and Development (R&D) approach using the 4 D model, which includes the stages of Define, Design, Develop, and Disseminate. Data were collected through needs analysis observations, feasibility assessment questionnaires, and student satisfaction surveys. The e-book development process involved identifying learning needs, designing content structure and layout, producing and validating the e-book through expert review, and distributing it via the LMS platform. The results indicated that the e-book met the required standards of feasibility with average score 3.33, and received highly positive feedback from students with average score 3.38, demonstrating its effectiveness as an engaging and accessible learning resource.

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