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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 364 Documents
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The Students’ Perceptions of the Hybrid Project-Based Learning Model in the Women’s Clothing Production Course Jamilah Jamilah; Sri Endah Wahyuningsih
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 1 (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.v11i1.46299

Abstract

The purpose of this study is to find out the perceptions of students from the Fashion Design Study Program in a class of 2020, Universitas Negeri Semarang, regarding applying the learning model of hybrid project-based learning in the Women's Clothing Production course. This study used a descriptive quantitative method of percentages in which the results of the research were processed and the percentages were calculated to be described descriptively. The population of this study is the students of the Fashion Design Study Program, Universitas Negeri Semarang, class of 2020, with a total of 74 students. The variable studied is the students' perception. The primary data collection method used a questionnaire supported by interviews and documentation. The results show that students' perceptions of applying a hybrid project-based learning model in the Women's Clothing Production course are seen from each perception indicator with a favorable rating with an average of 76.50% in the good category.
Bamboo Massage Tool as a Learning Media of Body Massage Care Course Indah Eges Wahyuni; Ade Novi Nurul Ihsani; Suyitno Suyitno
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 1 (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.v11i1.45550

Abstract

This study aimed to determine the validity of the development of bamboo massage tool as a learning media for Body Massage Care course regarding product validity tests, sensory tests, and preference tests. The research method used is Research and Development (RD), using seven development steps with a quantitative approach. The research subjects are 25 students receiving body care course using media. Data analysis techniques use descriptive percentages. The research results on the product validity test aspect obtained an average total value of 85.38% of the six indicators: shape, size, quality, strength, function and benefits, and ease of use. The sensory test results were 86.02% of the four indicators: shape, size, ease of use, and functions and benefits. The preference test results were 91.06% of the four indicators, namely shape, size, ease of use, and quality. The conclusions from the research based on the validity, sensory, and preference tests are very feasible.
Siak Palace Inspiration for Gala Evening Party Dressmaking Irlanita Indah Pratiwi; Sugiyem Sugiyem
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 1 (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.v11i1.44193

Abstract

Inspiration for dressmaking can come from various sources, such as nature and the surrounding environment, culture and traditions, film, music, and art; textiles and fabrics; and architecture and interior design. Indonesia has many heritage buildings that can be a source of inspiration in gala evening party dressmaking, one of which is the Siak Palace in Riau. Siak Palace is one of the heritage buildings that can be a source of inspiration in fashion creation. Some elements of Siak Palace that can be used as inspiration in designing clothing include colors, ornamental motifs, shapes, textures, and traditional Malay clothing. In evening party dressmaking, inspiration from Siak Palace can be taken from the forms of decoration found in buildings and furniture in the palace. In addition, the dominant colors in Siak Palace, such as red, gold, and green, can be a color choice for elegant and magnificent party clothes. The shapes of objects in Siak Palace, such as jewelry, wood carvings, and wicker, can also inspire details on clothing. By combining elements from Siak Palace with modern fashion designs, it can produce unique and stunning party clothes. Gala evening party dressmaking with silhouette A with elements of white and gold, bustier with a princess line, 1/2 circle skirt that has a cleavage on the front, a long shawl on each sleeve, cone-shaped padding variations, using wrap buttons and Japanese zipper, decoration in some parts is one embodiment of the creation of party fashion with the source of the idea of the Siak palace. By taking inspiration from Siak Palace, people can appreciate Indonesian culture and history. In this case, party fashion is not only an ordinary outfit but also a medium to introduce the richness of Indonesian culture and history to the world.
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.
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.
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.

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