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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 54 Documents
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Feasibility of Transformable Party Dress Inspired by Deep Sea Waves in Design and Aesthetics Wijaya, Dian Putri; Prasetyaningtyas, Wulansari
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.41816

Abstract

This study aims to test the feasibility of deep-sea wave origin party clothing with the concept of transformation in terms of design and aesthetics. The method used in this study uses a quantitative descriptive approach with data collection techniques using observation sheets that are shared with expert panelists and trained panelists. The research instrument in the validity test used the Aiken's Coefficient V with the validity results of 14 assessment items having a V value of > 0.75 so that all items were declared valid. The reliability test used the Intraclass Correlation Coefficient (ICC) with an average measurement value  of 0.954, showing very good reliability. Data analysis in this study used descriptive statistical analysis. The results of the study show that the party clothing that is the source of the idea of deep sea waves with the concept of transformation is stated to be very feasible in terms of design and aesthetics. The results of the feasibility test conducted on the two design and aesthetic indicators were included in the very feasible category with an overall average percentage of 92.08% with the highest assessment results being aesthetic indicators with a percentage of 46.14% and the lowest assessment being design indicators with a percentage of 45.94%.
Congklak as a Source of Ready to Wear Fashion Ideas: A Product Feasibility Study Amalina Khairunnisa; Wulansari Prasetyaningtyas
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.41882

Abstract

Congklak is a traditional Indonesian game with cultural value, but is now being abandoned by Generation Z due to technological developments. One relevant cultural preservation effort is through fashion media, specifically readyto-wear clothing. This study aims to determine the level of feasibility of ready-to-wear clothing inspired by the game of congklak. The data collection method used an observation sheet. The assessment was carried out by 5 expert panelists and 15 trained panelists using an instrument covering six indicators, namely design, size, sewing technique, aesthetics, clothing performance, and special features. Data were analyzed using descriptive percentages. The results showed that the clothing obtained an average feasibility score of 90.89% and was included in the very feasible category. Thus, ready-to-wear clothing with a congklak theme was declared technically, functionally, and aesthetically feasible, and has the potential to become an alternative medium for cultural preservation. This study shows that the development of ready-to-wear clothing based on traditional games not only meets product feasibility standards but also has the potential to become an effective medium for reintroducing local culture to Generation Z. 
Factors Affecting Fashion Education Students’ Entrepreneurial Interest in Fashion Brand Development Ningsih, Riska Widiya; Rachmawati, Rina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.41997

Abstract

Entrepreneurial interest in developing a fashion brand represents a crucial competency for Fashion Design students in responding to the increasing competitiveness of the fashion industry. Such interest is shaped by multiple factors related to students’ attitudes, experiences, and entrepreneurial readiness. This study aims to examine the factors influencing fashion education students’ entrepreneurial interest in fashion brand development. A quantitative approach with a descriptive research design was employed. The population consisted of Fashion Design Education students at Universitas Negeri Semarang, with a sample of 50 students selected for analysis. Data were collected using a structured questionnaire based on a Likert scale. The collected data were analysed using descriptive statistics and simple linear regression with the assistance of IBM SPSS Statistics 26. The findings indicate that the influencing factors were categorized as high, with a mean score of 78.48 (SD = 7.285). Students’ entrepreneurial interest in developing fashion brands was also high, with a mean of 78.30 (SD = 9.702). These results suggest that students demonstrate strong interest, motivation, and readiness to establish independent fashion brands. Instrument validity and reliability testing confirmed high internal consistency, indicating that the data were suitable for further statistical analysis.
Potato Flour Substitution: Sensory, Physical, and Chemical of Fried Dumpling Skin Christina Hening Setyo Wulandari; Octavianti Paramita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.42570

Abstract

This study aims to analyze the sensory characteristic and chemical content of fried dumpling skin as an effort to develop local based product. Four levels of potato flour substitution (0%, 10%, 20%, and 30%) were included in the Completely Randomized Design (CRD) to be analyzed through ANOVA at 5% level of significance then continued by Duncan’s Multiple Range Test. 3 expert panelists participated in organoleptic test and 80 untrained panelists participated in hedonic test. The result indicated that expert panelists found there was no significant on each treatment, whereas the untrained panelists found different significancy to each treatment. The best treatment according to hedonic test was 10% substitution. In terms of nutrition, the product that substituted 30% potato flour had the highest water and kalium value. Color analysis using CIE L*a*b* revealed that potato flour substitution can decrease L* (lightness), and increase a* (redness), and b* (yellowness).

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