Table of Contents
Articles
The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review
DOI 10.15294/teknobuga.v11i2.43439 Abstract 105 times
PDF 79 times
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 |
Project-based Collaborative Learning for Making Tie-dye to Improve the Skills of Vocational High School Students
DOI 10.15294/teknobuga.v11i2.43540 Abstract 120 times
PDF 74 times
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 |
Guided Demonstration Method to Improve Students' Skills in Processing Banana
DOI 10.15294/teknobuga.v11i2.43463 Abstract 54 times
PDF 32 times
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 |
Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract
DOI 10.15294/teknobuga.v11i2.45016 Abstract 77 times
PDF 99 times
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 |
The Feasibility of Learning Media for Women's Suit Sleeve Pattern Module
DOI 10.15294/teknobuga.v11i2.41769 Abstract 81 times
PDF 52 times
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 |
Exploring the Business Model Canvas in the Development of Fashion Products: A Case Study of Rahayu Akar Wangi in Garut
DOI 10.15294/teknobuga.v11i2.49250 Abstract 71 times
PDF 48 times
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 |
The Effectiveness of Video Tutorials on Improving Learning Outcomes in Online Learning for Men’s Clothing Courses
DOI 10.15294/teknobuga.v11i2.49251 Abstract 97 times
PDF 77 times
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 |
Impact of Teaching Assistance for Vocational Schools
DOI 10.15294/teknobuga.v11i2.48597 Abstract 67 times
PDF 34 times
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 |
Mackerel Tuna Fortification for Improving Wet Noodle Quality
DOI 10.15294/teknobuga.v11i2.49327 Abstract 108 times
PDF 39 times
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 |
How Application Ease Affects Buying Interest: ShopeeFood Study among University Students
DOI 10.15294/teknobuga.v11i2.45334 Abstract 50 times
PDF 53 times
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 |
Standardization of Eel Rendang Recipe in Tanjung Baru
DOI 10.15294/teknobuga.v11i2.49432 Abstract 86 times
PDF 42 times
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 |