TEKNOBUGA: Jurnal Teknologi Busana dan Boga starting in 2024 migrates to better secure from various unwanted things, including journal hacking and so on. To submit, the author please visit the new website page of our journal at the link https://journal.unnes.ac.id/journals/teknobuga
MIGRATION OFFICIAL STATEMENT HERE
TEKNOBUGA: Jurnal Teknologi Busana dan Boga [P-ISSN 2085-4056 | E-ISSN 2528-7087] is a biannually peer-reviewed journal which is focusing on the research, development, and applications of fashion and food technology, with a particular emphasis on the Indonesian context and global perspective. The journal invites authors to publish a recent scientific paper on the results of study and review of literature relevant to fashion and food technology. The articles of this journal are published every six months, that is on June and October (2 issues per year), and published by the Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang collaborate with Indonesian Fashion Chamber.
Submitted papers must be written in English and should go through an initial screening by the editors and review process by the competent reviewers. The guidelines for authors are available here. Papers that do not meet the basic requirements of author guidelines will not be further processed.
Vol 11, No 2 (2023)
Table of Contents
Articles
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The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review
Dikki Zulfikar(1), Rifqi Akmal(2), Carmen Martinez-Gracia(3),
(1) Home Economics Study Program, Faculty of Tourism and Hospitality, Universitas Negeri Padang (2) Home Economics Study Program, Faculty of Teacher Training and Education, Syiah Kuala University (3) Department of Food Science and Nutrition, Faculty of Veterinary, University of Murcia |
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Project-based Collaborative Learning for Making Tie-dye to Improve the Skills of Vocational High School Students
Widihastuti Widihastuti(1), Hanifah Nur Istanti(2), Gina Eka Putri(3), Anita Volintia Dewi(4), Noor Fitrihana(5), Arasinah Kamis(6),
(1) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (2) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (3) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (4) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (5) Fashion Design Education Program, Faculty of Engineering, Yogyakarta State University (6) Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris, Malaysia |
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Guided Demonstration Method to Improve Students' Skills in Processing Banana
Andika Kuncoro Widagdo(1), Sri Handajani(2), Nugrahani Astuti(3), Annisa Nur Aini(4), Siti Yuliana(5), Asrul Bahar(6),
(1) Culinary Education Program, Universitas Negeri Surabaya (2) Culinary Education Program, Universitas Negeri Surabaya (3) Culinary Education Program, Universitas Negeri Surabaya (4) Culinary Education Program, Universitas Negeri Surabaya (5) Culinary Education Program, Universitas Negeri Surabaya (6) Culinary Education Program, Universitas Negeri Surabaya |
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Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract
Sri Rahayu(1), Rosidah Rosidah(2), Octavianti Paramita(3), Muhammad Ansori(4), Bhakti Etza Setiani(5),
(1) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (2) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (3) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (4) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (5) Food Technology Study Program, Faculty of Animal and Agricultural Sciences, Diponegoro University |
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The Feasibility of Learning Media for Women's Suit Sleeve Pattern Module
Sheila Indri Ferbyan(1), Esty Nurbaity Arrsyi(2), Suryawati Suryawati(3),
(1) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta (2) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta (3) Fashion Design Education Program, Department of Family Welfare, Faculty of Engineering, Universitas Negeri Jakarta |
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Exploring the Business Model Canvas in the Development of Fashion Products: A Case Study of Rahayu Akar Wangi in Garut
Mandhe Sekar Nurindah(1), Feny Puspitasari(2),
(1) Fashion Education Program, Universitas Pendidikan Indonesia, Bandung, Indonesia (2) Fashion Education Program, Universitas Pendidikan Indonesia, Bandung, Indonesia |
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The Effectiveness of Video Tutorials on Improving Learning Outcomes in Online Learning for Men’s Clothing Courses
St Aisyah(1), Syarifah Suryana(2), Fitriana Fitriana(3),
(1) Home Economics Program, Faculty of Engineering, Universitas Negeri Makasar, Indonesia (2) Home Economics Program, Faculty of Engineering, Universitas Negeri Makasar, Indonesia (3) Home Economics Study Program, Faculty of Teacher Training and Education, Syiah Kuala University |
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Impact of Teaching Assistance for Vocational Schools
Tantri Kusuma Dewi(1), Yoto Yoto(2),
(1) Vocational Education, Master of Education, Universitas Negeri Malang, Malang, Jawa Timur, Indonesia (2) Vocational Education, Master of Education, Universitas Negeri Malang, Malang, Jawa Timur, Indonesia |
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Mackerel Tuna Fortification for Improving Wet Noodle Quality
Rahmi Holinesti(1), Anni Faridah(2), Wiwik Gusnita(3), Ranggi Rahimul Insan(4), Sari Mustika(5), Riski Gusri Utami(6), Serina Gusri(7),
(1) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (2) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (3) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (4) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (5) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (6) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (7) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia |
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How Application Ease Affects Buying Interest: ShopeeFood Study among University Students
Mitta Setiyaningsih(1), Saptariana Saptariana(2), Bambang Sugeng Suryatna(3), Rina Rachmawati(4),
(1) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (2) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (3) Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Semarang (4) Fashion Design Education Study Program, Faculty of Engineering, Universitas Negeri Semarang |
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Standardization of Eel Rendang Recipe in Tanjung Baru
Wiwik Gusnita(1), Kasmita Kasmita(2), Rahmi Holinesti(3), Ranggi Rahimul Insani(4),
(1) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (2) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (3) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia (4) Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Indonesia |
