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About the Journal
Garina [P-ISSN 2085-7691] [E-ISSN 2809-4654] Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode is a biannually peer-reviewed journal which is focusing on the research, development, and applications of fashion and food technology. 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 December (2 issues per year), and published by the Akademi Kesejahteraan Sosial Ibu Kartini Semarang.
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Current Issue
Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Garina [P-ISSN 2085-7691] [E-ISSN 2809-4654] Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode is a biannually peer-reviewed journal which is focusing on the research, development, and applications of fashion and food technology. 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 December (2 issues per year), and published by the Akademi Kesejahteraan Sosial Ibu Kartini Semarang.
Published:
2024-07-03
Articles
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Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk
DOI :
https://doi.org/10.69697/garina.v16i2.117
- PDF Views: 219 times | Download : 167 times
- PLAGIARISME Views: 219 times | Download : 14 times
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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan
DOI :
https://doi.org/10.69697/garina.v16i2.120
- PDF Views: 85 times | Download : 55 times
- PLAGIARISME Views: 85 times | Download : 16 times
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Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis)
DOI :
https://doi.org/10.69697/garina.v16i2.121
- PDF Views: 157 times | Download : 184 times
- PLAGIARISME Views: 157 times | Download : 6 times
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Penggunaan Ubi Ungu dan Pisang Sebagai Bahan Baku Utama Pembuatan Inovasi Produk Snack Bar
DOI :
https://doi.org/10.69697/garina.v16i2.122
- pdf Views: 232 times | Download : 243 times
- PLAGIARISME Views: 232 times | Download : 12 times
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Perbandingan Kualitas Bolu Kukus Mekar Gula Aren dan Gula Kelapa
DOI :
https://doi.org/10.69697/garina.v16i2.123
- PDF Views: 161 times | Download : 77 times
- PLAGIARISME Views: 161 times | Download : 28 times
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Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder
DOI :
https://doi.org/10.69697/garina.v16i2.125
- pdf Views: 124 times | Download : 48 times
- PLAGIARISME Views: 124 times | Download : 10 times
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Analisis Kebiasaan Sarapan Pada Remaja di SMK Negeri 3 Bogor
DOI :
https://doi.org/10.69697/garina.v16i2.124
- pdf Views: 111 times | Download : 63 times
- PLAGIARISME Views: 111 times | Download : 22 times
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Pengaruh Penggunaan Sari Kluwek pada Pembuatan Bakpao Terhadap Kualitas Organoleptik
DOI :
https://doi.org/10.69697/garina.v16i2.127
- pdf Views: 82 times | Download : 116 times
- PLAGIARISME Views: 82 times | Download : 12 times
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Pemanfaatan Buah Stoberi sebagai Pewarna Alami pada Rias Karakter Efek Luka
DOI :
https://doi.org/10.69697/garina.v16i2.128
- PDF Views: 85 times | Download : 91 times
- PLAGIARISME Views: 85 times | Download : 11 times
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Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle
DOI :
https://doi.org/10.69697/garina.v16i2.138
- pdf Views: 84 times | Download : 37 times
- PLAGIARISME Views: 84 times | Download : 9 times
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Pengaruh Penggunaan E-Modul Berbasis Strategi Meta Kreatif terhadap Kreativitas Mahasiswa dalam Pembelajaran Penelitian Tata Rias dan Kecantikan
DOI :
https://doi.org/10.69697/garina.v16i2.139
- PDF Views: 120 times | Download : 61 times
- PLAGIARISME Views: 120 times | Download : 9 times
