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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
 33   34   35   36   37 
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.
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.
Standardization of Eel Rendang Recipe in Tanjung Baru Gusnita, Wiwik; Kasmita, Kasmita; Holinesti, Rahmi; Insani, Ranggi Rahimul
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.v11i2.49432

Abstract

This study aims to standardize the Eel Rendang recipe in Tanjung Baru District, Tanah Datar Regency, which includes ingredients, spices, tools, benefits, and processing methods. It also analyses shape, color, aroma, texture, and taste quality. The background of this study is the unequal and highly diverse quality of Eel Rendang produced in Tanjung Baru District due to variations in the use of basic spices, cooking methods, and doses. In addition, this sub-district is one of the regions that regularly produces Eel Rendang, has UMKM (small and medium enterprises) that consistently produce Eel Rendang, has a sufficient area for rice fields, and is one of the regions that frequently use Eel Rendang in different traditional events. This type of research is a mixed method. Five trained panelists who were knowledgeable about Rendang in terms of the concept and the processes for processing Eel Rendang served as the quantitative data sources. Qualitative data were gathered from persons who are experts at producing Rendang. The standard recipe for Eel Rendang covers the primary components, seasonings, equipment, processing methods, and quality based on the findings of this study. Based on its advantages, Eel Rendang is frequently used in customary occasions, including weddings, batagak penghulu, bathing celebrations, akikah festivities, and for daily consumption. The standard recipe for Eel Rendang passed the organoleptic test with flying colors: it was long enough, somewhat blackish brown, quite aromatic, with a dry, oily texture to the bran and flesh, as well as a pervasive spice flavor and savory bran flavor.
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.

Page 36 of 37 | Total Record : 364

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