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Teknobuga : Jurnal Teknologi Busana dan Boga
Published by Universitas Negeri Semarang
ISSN : 20854056     EISSN : 25287087     DOI : http://dx.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, food, beauty studies, home economics studies, hotel and tourism management, and vocational education
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 11 Documents
 1   2 
Search results for , issue "Vol 11, No 2 (2023)" : 11 Documents clear
How Application Ease Affects Buying Interest: ShopeeFood Study among University Students Setiyaningsih, Mitta; Saptariana, Saptariana; Suryatna, Bambang Sugeng; Rachmawati, Rina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45334

Abstract

Buying interest is impacted by multiple factors, among which perceived ease of use plays a crucial role. This study aims to examine how the perceived ease of using applications affects Universitas Negeri Semarang students' interest in buying food products through ShopeeFood and the extent of its influence. Data collection involved distributing questionnaires to 100 respondents based on specific criteria. The analysis methods utilized comprised descriptive percentage testing and regression analysis. Findings from the descriptive percentage test indicated that the majority of respondents found ShopeeFood easy to use, and their interest in buying through the platform was notably high. Regression analysis revealed a positive and significant relationship between perceived ease of use and buying interest, represented by the equation = 11.702 + 0.402X. This signifies that perceived ease of use has a meaningful impact on buying interest. The R2 value of 40.4% illustrates that perceived ease of use influences 40.4% of the interest in online purchases via ShopeeFood.
The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review Zulfikar, Dikki; Akmal, Rifqi; Martinez-Gracia, Carmen
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43439

Abstract

Rendang was a dish consumed regularly by the Minangkabau people and served at special events, becoming well-known worldwide. Garciana xanthochymus is a widespread species found in West Sumatra, and previous research has demonstrated its ability to preserve fresh fish. This study examined how adding various amounts of Garciana xanthochymus impacts the quality of Rendang, including color, shape, taste, aroma, and texture. This study employed an experimental approach, specifically the organoleptic test, to investigate the impact of varying quantities of Garciana xanthochymus (10, 20, 30, 40 grams). The collected data was analyzed using ANOVA with a one-factor wholly randomized design (CRD), consisting of four treatments replicated three times. As a result, there was no significant impact on the shape and aroma of Rendang. However, a significant effect was observed in the taste and color inside the meat, as well as the color and taste of the crust.
Project-based Collaborative Learning for Making Tie-dye to Improve the Skills of Vocational High School Students Widihastuti, Widihastuti; Istanti, Hanifah Nur; Putri, Gina Eka; Dewi, Anita Volintia; Fitrihana, Noor; Kamis, Arasinah
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43540

Abstract

Developing the world of creative industries requires humane and creative human resources (HR). Educational institutions have a strategic role in developing creative human resources through learning that facilitates students to be active, wise, and collaborative. Therefore, it is necessary to implement project-based collaborative learning in learning activities, especially learning competencies related to the creative industry; one is about dyeing cloth with the popular tie-dye technique. This study was conducted at SMK N 1 Pengasih in the Fashion Design expertise program, using a project-based collaborative learning direct learning approach. The steps are; need assessment, learning preparation, tool and material preparation, learning implementation, and evaluation. The learning activity was declared successful because the number of targets present reached 100% with an activity level of 90%. The level of participation or activity in the learning process is grouped in the high category, namely 80%. This activity has a good impact and benefits students if the score is 80%. The evaluation design for increasing knowledge and skills was determined by the service team, as seen from the results of the tie-dye shirt product, with a score of 80% in the "good" category.
Guided Demonstration Method to Improve Students' Skills in Processing Banana Widagdo, Andika Kuncoro; Handajani, Sri; Astuti, Nugrahani; Aini, Annisa Nur; Yuliana, Siti; Bahar, Asrul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43463

Abstract

This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.
Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract Rahayu, Sri; Rosidah, Rosidah; Paramita, Octavianti; Ansori, Muhammad; Setiani, Bhakti Etza
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45016

Abstract

This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.
The Feasibility of Learning Media for Women's Suit Sleeve Pattern Module Ferbyan, Sheila Indri; Arrsyi, Esty Nurbaity; Suryawati, Suryawati
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.41769

Abstract

This study aims to obtain an assessment of the feasibility level of the women's suit sleeve pattern module which is reviewed from several aspects, namely; (1) based on the evaluation aspect of the module which includes aspects of the feasibility of content, language, presentation, graphics and (2) based on the characteristics needed in the module including self-instruction, self-contained, stand-alone, adaptive, user friendly. This study used the Research and Development (RD) model of the Borg and Gall model. The research started from the potential and problem stage to the product revision stage. In knowing the feasibility level of the module learning media, product validation was carried out by being tested by expert panelists and students' opinions as users of the module learning media. Data was collected using instruments in the form of mixed and closed questionnaires. This study resulted in a learning media module that was feasible to use from a feasibility test from an expert panel based on a module evaluation of 90.74%, with the highest assessment obtained in linguistic feasibility. Based on the characteristics of the module obtained, 97.42% with the highest rating obtained in 3 aspects: self-contained, stand-alone, and adaptive. The results of student opinions as users were 90.59%, with the highest assessment obtained in the module evaluation aspect. So overall, from the results of the validation of the feasibility of the learning media for the women's sleeve pattern module, it is very feasible to be used as a learning medium in the Tailoring Course because it has met the suitability based on the evaluation and the characteristics of the module.
Exploring the Business Model Canvas in the Development of Fashion Products: A Case Study of Rahayu Akar Wangi in Garut Nurindah, Mandhe Sekar; Puspitasari, Feny
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49250

Abstract

Vetiver fashion is a souvenir product from Garut that uses weaving techniques to process the Vetiver. This product is in great demand by tourists when visiting Garut. It gives Vetiver weaving great potential in Indonesia's competition for fashion product innovation. In this study, marketing and product sales were carried out only verbally or through a preorder system, which made this product less well-known in the digital era. The business model canvas is a way to package marketing and product development to fit the target market. A descriptive qualitative method will describe what must be considered to be able to compete in sales according to the needs of the target market.
The Effectiveness of Video Tutorials on Improving Learning Outcomes in Online Learning for Men’s Clothing Courses Aisyah, St; Suryana, Syarifah; Fitriana, Fitriana
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49251

Abstract

Video as a tutorial medium is an effective alternative to complement practical learning tools in online learning. This study aims to determine the effectiveness of video tutorials and increase student learning outcomes in online learning in men's clothing courses. This study used a pre-experimental and one-group pretest-posttest design. The research sample is 40 students who program men's clothing courses. Data collection was carried out using a learning achievement test. The result of the data analysis showed that the result of student achievement in learning men's clothing before using the video tutorial could have been more optimal. It shows that some students still need to be more optimal in achieving learning outcomes. Then, the result shows a significant improvement in learning outcomes after implementing video tutorials. The result of inferential analysis, namely the paired t-test, showed differences before and after the application of video tutorials to the reasoning process, especially in the men's clothing courses in fashion design, Home Economics Program, Universitas Negeri Makassar.
Impact of Teaching Assistance for Vocational Schools Dewi, Tantri Kusuma; Yoto, Yoto
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.48597

Abstract

Freedom of learning is freedom of thought, starting from teacher respecting learning changes in educational institutions in elementary, secondary, and tertiary schools. Teaching assistance is one of the Merdeka Belajar Kampus Merdeka (MBKM) programs launched by the government through the Ministry of Education and Culture. The teaching assistance program can be taken by students who have taken at least 80 credits of courses and get approval from the academic supervisor and head of the study program. This study used the Triangulation interview method conducted at SMKN 2 Jombang. The results of this research are positive and good for SMKN 2 Jombang. This is because students participate in helping with school activities, can help teachers with additional tasks, and can exchange knowledge with teachers. This program not only has an impact on SMKN 2 Jombang, but this teaching assistance activity also has an impact on students. With this activity, students can find out about school conditions and student character and gain experience on how to become a teacher. This experience can be a provision for students to become teachers in the future.
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.

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