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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 60 Documents
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Feasibility of Transformable Party Dress Inspired by Deep Sea Waves in Design and Aesthetics Dian Putri Wijaya; 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.v14i2.41816

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 Riska Widiya Ningsih; Rina Rachmawati
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).
Analysis of Comfort Levels of Men’s Pants Patterns Size L Soekarno, Balai Latihan Kerja, and Citra Tailor Systems Eko Febrianto; Hapsari Kusumawardani; Agus Hery Supadmi Irianti
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.v14i2.21898

Abstract

This study aims to analyze the methods of making patterns for men's trousers and the comfort level of men's trousers patterns in size L created using the Soekarno system, the Balai Latihan Kerja system, and the Citra Tailor system. This research is descriptive with a quantitative approach. Data collection was done using expert panel assessment sheets. The research results are as follows: 1) Significant differences among the three pattern systems lie in the creation of the back pattern, specifically in the waistline and thigh lines, which determine the comfort of the hip circumference. 2) The comfort level of men's trousers patterns in size L using the Soekarno system, in terms of static comfort level, shows overall results falling into the comfortable category. Similarly, the results for kinetic comfort level fall into the comfortable category overall. 3) The comfort level of men's trousers patterns in size L using the Balai Latihan Kerja system, in terms of static comfort level, shows overall results falling into the less comfortable category. Similarly, the results for kinetic comfort level fall into the less comfortable category overall. 4) The comfort level of men's trousers patterns in size L using the Citra Tailor system, in terms of static comfort level, shows overall results falling into the less comfortable category. Similarly, the results for kinetic comfort level fall into the less comfortable category overall. This research is expected to be used as a reference for further researchers.
Applying the Sashiko Technique to Classic Elegant Womenswear Inspired by Gedong Songo Temple Afidatun Nisa'; Noor Laila Ramadhani
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.v14i2.42628

Abstract

This study aimed to develop an innovative fashion design by integrating the cultural heritage of Semarang Regency, Indonesia, with a traditional Japanese decorative technique. Specifically, the study explored the application of the sashiko technique to classic elegant womenswear inspired by Gedong Songo Temple. The research employed a Research and Development (R&D) method to design, produce, and evaluate the clothing product. The findings showed that the application of the sashiko technique resulted in a distinctive and visually appealing fashion product. The garment was designed as a convertible outfit that can be styled in three different looks, which enhances its aesthetic and functional value. Its main uniqueness lies in the harmonious cultural contrast created through the integration of local Indonesian heritage and Japanese textile ornamentation. The architectural elements of Gedong Songo Temple were successfully transformed into dynamic textile motifs through the use of the hitomezashi sashiko pattern. Expert validation indicated that the product achieved an average score of above 4.0, which categorized it as highly feasible for use. The study concludes that the sashiko technique functions not only as a decorative element but also as a means of enhancing the aesthetic value, exclusivity, and cultural significance of fashion products rooted in local wisdom. This design may also serve as a source of inspiration for future fashion innovation.
Analysis of Sensory, Preference, Physical and Chemical Characteristics of Cassava Pudding using Spherification Caviar Technique Nikki Rahma Wijayanti; 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.v14i2.44174

Abstract

This study investigated the effect of cassava puree incorporation on the sensory, physicochemical, and nutritional characteristics of pudding. An experimental design with two formulations was applied: F0 (control) and F1 (with cassava puree addition). Sensory evaluation was conducted by three trained panelists, while consumer acceptance testing involved 80 untrained panelists. Color attributes were analyzed using digital image processing, and chemical composition was determined through proximate analysis, including moisture, ash, fat, protein, carbohydrate, and crude fiber content. The sensory evaluation revealed no significant differences between F0 and F1 in terms of aroma, texture, and taste. Similarly, consumer acceptance results indicated no significant difference in overall preference between the two formulations (p = 0.470). Color analysis demonstrated that cassava puree addition did not significantly alter the visual appearance of the product. However, proximate analysis showed notable changes in chemical composition: moisture decreased by 1.70%, ash by 9.21%, fat by 8.21%, protein by 12.56%, and crude fiber by 65.62%, while carbohydrate content increased by 10.54%. These compositional changes suggest nutritional implications, particularly the enhancement of carbohydrate content as an energy source, despite reductions in several other nutrients. Overall, cassava puree incorporation did not significantly affect sensory acceptance or color attributes but altered the nutritional profile of the pudding. This study contributes to the scientific development of cassava-based food products through comprehensive evaluation of sensory, physical, and chemical properties, providing a foundation for alternative formulation strategies in starch-based desserts.
Marketing Strategy Analysis in the Digital Age in Facing Business Competition at Virgin Cake & Bakery Semarang Frisca Priscillia; Rina Rachmawati
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.v14i2.44246

Abstract

The development of information technology in the digital era has changed the business landscape, encouraging Micro, Small, and Medium Enterprises (MSMEs) to adapt in order to remain competitive. Increasingly fierce competition requires MSME bakeries to comprehensively optimize their digital marketing strategies. This study aims to analyze the digital marketing strategy of Virgin Cake & Bakery Semarang by reviewing five main indicators, namely product superiority, price, location, digital information, and promotion. The research method used is quantitative with a descriptive percentage approach to analyze the perceptions of 100 respondents selected using purposive sampling based on the Lemeshow formula for an infinite population. The research instrument was tested for validity using the Product Moment Pearson formula (r > 0.444) and reliability using the Cronbach's Alpha method (α > 0.60). The data were analyzed using mean and percentage calculations, then interpreted on a five-category interval scale. The results showed that the overall implementation of Virgin Cake & Bakery's digital marketing strategy was in the good category. The product excellence indicator received the highest average score of 4.14, followed by location 4.10, price 4.07, digital information 3.84, and promotion 3.53, which was the lowest score. These findings indicate that although product excellence is a major strength, the aspect of digital promotion still needs to be improved in terms of intensity and creativity. The practical implications of this study provide recommendations for Virgin Cake & Bakery to increase the frequency of promotional content, utilize paid advertising, and collaborate with local influencers to expand market reach and strengthen competitiveness in the digital era.
Physical, Hedonic, and Chemical of Crispy Brownies Substituted with Jack Bean Flour Dhavina A'yun; 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.v14i2.45791

Abstract

This study aimed to analyze the effect of jack bean flour (Canavalia ensiformis) substitution on the sensory, hedonic, physical, and chemical characteristics of crispy brownies and to determine the best formulation. The research employed a single-factor Completely Randomized Design with four substitution levels of jack bean flour: 0% (F1), 10% (F2), 20% (F3), and 30% (F4). Sensory quality was evaluated by three trained panelists, while the hedonic test involved 80 untrained panelists using a 9-point Likert scale. Physical characteristics were assessed through color analysis (L*, a*, b*), while chemical analysis included moisture and protein content using gravimetric and Kjeldahl methods. Data were analyzed using ANOVA and Kruskal–Wallis tests at a 95% confidence level (α ≤ 0.05). The results showed that substitution of jack bean flour up to 30% did not significantly affect sensory quality, hedonic preference, and color characteristics (p>0.05), with all formulations categorized as “liked.” Protein content increased with higher substitution levels, with the highest value observed in F3 (20%) at 8.680%. However, the F1 formulation (0%) showed the highest overall acceptance and was determined as the best formulation. These findings indicate that jack bean flour has potential as a wheat flour substitute to enhance protein content and support local food diversification.
Exploring Mixed Materials in Creating Peony Flower Embellishments on Party Dress Audina Nur Saffanah; Mandhe Sekar Nurindah
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.v14i2.46665

Abstract

This research explores the use of mixed materials in creating Peony flower embellishments for party wear using the Double Diamond Model (discover, define, develop, deliver). The Peony’s layered and wavy morphology is translated through combinations of satin, chiffon, organza, tulle, and cotton, applying cutting, burning, and layering techniques to achieve dimensional effects. The results show that the combination of satin and organza with full petal patterns and the combination of cotton and chiffon with intersecting petal patterns most effectively represent Peony characteristics, while sequins enhance visual value. This study contributes a practical framework for translating complex floral forms through specific fabric combinations and material manipulation techniques. The findings suggest that this mixed material approach can support the development of more innovative and aesthetically refined party wear.

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