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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 
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%.

Page 37 of 37 | Total Record : 364

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