Vol. 14 No. 2 (2026)

DOI: https://doi.org/10.15294/teknobuga.v14i2
Published: 05-10-2026

Articles

  • Convertible Party Clothing Design "Lumora" and Fashion Product Quality Analysis

    Diah Ayu Listiawati, Sri Endah Wahyuningsih (Author)
    176 - 190
    Article ID 41689
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41689

  • The Creation of the Hydrangea Multi-Styling Dress to Support the Slow Fashion Movement

    Ardilla Dinullah, Feny Puspitasari (Author)
    191 - 206
    Article ID 41605
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41605

  • Analysis of the Development of Fashion Trends: A Bibliometric Study

    Sifa Sifa, Sri Endah Wahyuningsih (Author)
    207 - 221
    Article ID 41748
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41748

  • The Evolution of Bio-Mordant Research in Natural Textile Dyeing: A Bibliometric Study

    Retnaini Nur Tafi'i, Adhi Kusumastuti (Author)
    222 - 234
    Article ID 41754
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41754

  • Feasibility of Transformable Party Dress Inspired by Deep Sea Waves in Design and Aesthetics

    Dian Putri Wijaya, Wulansari Prasetyaningtyas (Author)
    235 - 242
    Article ID 41816
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41816

  • Quality Testing of Iretsu Dyeing Result on Primissima Cotton and Chiffon Fabrics Using Water Glass as a Fixator

    Meishinta Alvionita Junia Mirantika, Adhi Kusumastuti (Author)
    243 - 249
    Article ID 41798
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41798

  • Congklak as a Source of Ready to Wear Fashion Ideas: A Product Feasibility Study

    Amalina Khairunnisa, Wulansari Prasetyaningtyas (Author)
    250 - 258
    Article ID 41882
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41882

  • Factors Affecting Fashion Education Students’ Entrepreneurial Interest in Fashion Brand Development

    Riska Widiya Ningsih, Rina Rachmawati (Author)
    259 - 264
    Article ID 41997
    DOI: https://doi.org/10.15294/teknobuga.v14i2.41997

  • Potato Flour Substitution: Sensory, Physical, and Chemical of Fried Dumpling Skin

    Christina Hening Setyo Wulandari, Octavianti Paramita (Author)
    265 - 271
    Article ID 42570
    DOI: https://doi.org/10.15294/teknobuga.v14i2.42570