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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 10 Documents
 1 
Search results for , issue "Vol 12, No 1 (2024)" : 10 Documents clear
Child Development Measurement Instrument Based on Digital Format at the Childcare Center Rinekasari, Nenden Rani; Achdiani, Yani; Arlianty, Lia Shafira; Jubaedah, Yoyoh; Rohaeni, Neni; Inten, Dinar Nur
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.50229

Abstract

The rapid development of technology affects the development of instruments for measuring child development. The tool developed follows Permendikbud RI No. 137 of 2014 by utilizing technology based on the digital format of Jotform. This study aimed to create a digital format-based child social-emotional development measurement instrument at the Ceria Anak Foster Care Park (TARA). This research uses a mixed method with an (RD) approach and uses the ADDIE research model (analysis, design, development, implementation, and evaluation). Data collection techniques were conducted through interviews and validation tests through the expert judgment of measurement, material, and I.T. experts. Then a limited trial implementation was carried out on 2-3-year-old children in a foster park for children. The results of expert judgment show that the measurement instrument for social-emotional development using the Jotform application in the TARA program is declared very feasible with revisions. The percentage of the feasibility of the measurement instrument is 100%, the rate of material feasibility is 88%, and the portion of application feasibility is 100%. The results of the limited trial implementation show that the measurement instrument of children's social-emotional development using the Jotform application in the home-based childcare program is feasible to use. The percentage of the feasibility of the measurement instrument after being implemented with a limited trial was 72.6%. Recommendations for further research can test the effectiveness of measuring children's socio-emotional development using the Jotform digital format to implement child assistance at the daycare or childcare.
Exploring the Diversity of Archipelago Ornaments through Contemporary Motifs and Digital Techniques for Textile Design Wesnina, Wesnina; Prabawati, Melly; Noerharyono, Muchamad; Putri, Vivi Radiona Sofyani
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.47445

Abstract

This study aims to (1) provide detailed descriptions of traditional Indonesian themes that inspire contemporary Indonesian batik motifs and (2) create modern Indonesian designs influenced by batik and weaving through digital textile design techniques. A qualitative approach is employed, utilizing applied research analytic tools. The analytical technique of practice-led research involves stages such as preparation, envisioning, developing imagination centered on idea maturity, and craftsmanship. Data analysis processes include data reduction, data display, and conclusion drafting. The analysis stage produces designs characterized by excessiveness, maximalism, dominance, extra-large size, hyperbole, and distortion, incorporating light colors, contrast, sparkle, and dark effects with patronizing motifs (floral/animal patterns). Additionally, 40 motifs were developed based on variations in color and size. Specifically, KS.06 and KS.07 showed that the bamboo shoot motifs were disproportionate to the cloth size, while in KS.04, the motifs appeared overcrowded when printed. The fabric fibers in the motifs of TK.04 and TK.06 were printed at a slant, resulting in a high elongation level. This research aims to enrich the archipelago's design references using cultural and geographical elements. Theoretically, it contributes to the literature for academia and the fashion industry, fostering creativity and the development of meaningful motifs.
Application of Chinese Miao Tribe Typical Embroidery and Beadings in Women's Ready-to-Wear Clothing Lunardi, Ardisa Devana; Aryani, Dewi Isma
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.49837

Abstract

In modern times, more and more women's roles and emancipation have emerged in almost all fields. The role of these women is even seen in several cultures and beliefs in the world, one of which is the Miao New Year Festival in China. The participation of Miao tribal women in the annual festival became a source of inspiration for designing a ready-to-wear collection entitled MINZU. The MINZU collection packs a symbol of Miao belief in a modern form so that it can be accepted and used by urban residents in big cities. The MINZU collection features a jacket silhouette typical of China combined with traditional Miao clothing to display the overall impression of ethnicity. The modern impression is obtained by applying several material manipulations, namely embroidery and beads. The objectives of this design are to: 1) Create a ready-to-wear women's clothing collection with the inspiration of the Miao New Year festival, 2) Apply material manipulation techniques in the form of embroidery and beads typical of the Miao tribe to the urban women's clothing collection. The method used is the PBL (Project Based Learning) method, which is the learning method that uses real projects through information search and data synthesis, material exploration, feasibility assessment, and design interpretation to produce final results.
Composite Jackfruit Seed Flour: Impact on the Preferences and Nutritional Value of Almond Crisps Nafila, Dwita; Saptariana, Saptariana; Ansori, Muhammad; Astuti, Pudji
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.45854

Abstract

Almond crisps are classified as cookies or pastries that are round and crunchy in texture. Typically, almond crisps are made from wheat flour. However, Indonesia does not produce wheat flour domestically. The average cookie consumption in Indonesia is 0.40 kg per capita per year. To reduce the reliance on wheat flour, it is important to increase the use of local ingredients as alternatives. Jackfruit seeds are a natural resource that remains underutilized. This experimental study formulated almond crisps using a blend of jackfruit seed flour and wheat flour in ratios of 50%:50%, 60%:40%, and 70%:30%. The study aimed to identify differences in consumer preferences and the nutritional content, including calcium, phosphorus, and protein. Data collection methods included subjective assessment, preference testing, objective assessment, and laboratory analysis. The Kruskal-Walli’s test was used for analysis, followed by the Mann-Whitney test to determine preference differences between the various formulations. Results indicated significant differences in taste, color, smell, and texture preferences. Laboratory tests revealed that higher proportions of jackfruit seed flour increased calcium, phosphorus, and protein content. In conclusion, almond crisps made with jackfruit seed flour and wheat flour are nutritious and suitable for all ages, offering a viable alternative to reduce wheat flour use in Indonesia.
Students’ Perceptions of the Quality of High-Speed Sewing Machines in the Workshop at SMK Negeri 8 Padang Wari, Felmi; Nelmira, Weni
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.47122

Abstract

This study was conducted to determine the quality of high-speed sewing machines in the workshop of the Fashion Design Department of SMK Negeri 8 Padang. This descriptive quantitative study was performed using percentage analysis and categorization. The population included all 11th and 12th-grade students enrolled in the July-December 2023 semester, out of which 80 students were selected as samples using the simple random technique. A set of 5-point Likert scale questionnaires was used to collect the data. The results showed that five students (6.25%) perceived the quality of high-speed sewing machines as very high in terms of damage, while 25 students (31.25%) perceived it as high, and 30 others (37.5%) found it moderate. Furthermore, 17 students (21.25%) perceived that the damage to the machine was low, and 3 others (3.75%) categorized it as very low. Six students (7.5%) categorized care and maintenance as very high, and 11 (13. 75%) found it high. 18 students (22.5%) categorized the care and maintenance of the high-speed sewing machine as moderate, and 38 students (47.5%) categorized it as low. The remaining seven students (8.75%) perceived it within the low category.
The Influence of Social Media Marketplace Affiliates on Purchasing Decisions for Fashion Products Lathifah, Ummi; Prabawati, Melly; Arrsyi, Esty Nurbaity
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.47318

Abstract

This study aims to determine the influence of social media marketplace affiliates on purchasing decisions for fashion products. This research uses a survey method with a quantitative approach and an associative research design. The population in this study consists of consumers aged 18–34 years in the JABODETABEK area who have purchased fashion products through marketplace affiliate links. The sampling technique used in this study is non-probability sampling with the incidental method, resulting in a sample size of 100 people. Data collection was carried out using a questionnaire with a Likert scale. The analysis technique used is the chi-square test. The results showed an Asymp. Sig. Pearson Chi-Square of 0.001 with a significance value of p = 0.001 (p 0.05). It can be concluded that there is a significant influence of social media marketplace affiliates on purchasing decisions for fashion products.
Development of Vocational Culinary Materials Using the Banabooku Application for Autistic Students Nurjanah, Nunung; Permatasari, Adisti Putri
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.48792

Abstract

The objectives of this development research are: 1) Developing vocational culinary materials based on the Banabooku application for autistic students; 2) Analyzing the feasibility of vocational culinary materials based on the Banabooku application for autistic students; 3) Analyzing students' responses to Banabooku application-based vocational culinary material. This development research uses the ADDIE Model with 5 stages which include; 1) Analyzing the Independent Curriculum used in Special Schools; 2) Designing a material development concept map by the Independent Curriculum; 3) Developing material according to the concept map; 4) Testing the material that has been developed on students to analyze student responses; 5) Provide formative evaluations to students to determine the achievement of the learning objectives that have been formulated. The results of this research are: 1) Gluten and Casein Free Industrial Food and Beverage Materials based on the Banabooku application for autistic middle and high school students in Special Schools; 2) The feasibility of the Gluten and Casein Free Industrial Food and Beverage material on the Banabooku application received assessment results from material experts of 83.4% (very feasible), language experts 81.8% (very feasible), and media experts 86.2% (very feasible). worthy); 3) Student responses to the Gluten and Casein Free Industrial Food and Beverage material based on the Banabooku application obtained a result of 82.2% (very good).
The Relationship of Motivation and Interest of Culinary Students Regarding Entrepreneurial Practices Prasetya, Rizky Nova; Handajani, Sri
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.41818

Abstract

This study aims to determine the relationship between the motivation and interest of culinary students regarding entrepreneurial practices. This research is descriptive research with a quantitative approach. The population in this study was class XI students majoring in Culinary at SMK Dharma Wanita Gresik, with as many as 35 students. The data research was collected through questionnaires and observations. The results showed that: (1) there was no positive and significant relationship between motivation towards the entrepreneurial practice. This is proved by the (0.151 0.334) correlation with a significance of 0.386, (2) there is no positive and significant relationship between the interest in entrepreneurship and the entrepreneurial practice. This is proved by the (0.171 0.334) correlation with a significance of 0.326, and (3) there is no positive and significant relationship between the motivation and interest in entrepreneurship towards the entrepreneurial practice. This is proved by the (0.172 0.334) correlation with a significance of 0.618. The degree of relationship between the variables X1 and X2 to Y is very low. 
Visualization of the Goddess Hera Character as a Fantasy Dress with the Saviors Theme Wahyuni, Siti; Puspitasari, Feny
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.50231

Abstract

Fantasy dress refers to clothing created through imagination or inspiration, often resembling original objects or ideas. These ideas typically stem from mythical figures such as the Goddess Hera, renowned in Greek mythology as the queen of the goddesses. Hera's regal character inspires fantasy dress designs, aligned with themes like "The Saviors," highlighted in the 2023-2024 Indonesian Fashion Trend Forecast by the Indonesian Fashion Chamber. This research explores how Hera's character can be visualized through fashion design, employing a practice-led research approach. Findings reveal two interpretations: a feminine depiction using soft materials, ruching techniques, and gold accessories, and a masculine portrayal featuring structured capes, sturdy fabrics, and cobalt blue accents. These interpretations illustrate Hera's dual feminine and masculine aspects within the context of "The Saviors" theme in the Indonesian fashion forecast for 2023-2024.
Impact of Patin Fish Flour on Mocaf Semprit Cookies Wahyuningsih, Wahyuningsih; Sukma, Shella Ovita; Wibowotomo, Budi
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.46020

Abstract

This study aims to determine the differences in preference, protein content, and water content in Mocaf flour Semprit cookies with the addition of Patin fish flour, evaluated based on taste, color, texture, and aroma. Mocaf flour and Patin fish flour are expected to produce high-protein, locally sourced Semprit cookies as a healthy snack. The objects of this study were Mocaf flour Semprit cookies with the addition of Patin fish flour at 0%, 10%, 15%, and 20%. The experimental design used was completely randomized. The independent variable in this study is the addition of Patin fish flour at 0%, 10%, 15%, and 20%, a count of the total Mocaf flour used in making Semprit cookies. The dependent variables are the differences in preference, protein, and water content of the experimental Semprit cookies. The experimental design used was completely randomized. Data collection methods included preference testing and testing for protein and water content. The data analysis methods used were the Kruskal-Wallis and Mann-Whitney tests. Protein content was tested using the Kjeldahl method, and water content was tested using the gravimetric method. The results showed differences in color, texture, aroma, and taste preference indicators. Protein content test results for the 0% formula were 8.79%, 10%: 9.06%, 15%: 10.41%, and 20%: 12.3%. Water content was 5.58% for 0%, 5.9% for 10%, 6.34% for 15%, and 6.61% for 20%.

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