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About the Journal
- Journal Title : Garina
- Initials : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
- Frequency : June and December
- Online ISSN : 2809-4654
- Print ISSN : 2085-7691
- Editor in Chief : Agus Susanti, S.E., M.M.
- DOI : 10.69697
- Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang
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. This journal is SINTA 5 accredited (Decree of the Director General of Higher Education, Research and Technology Number 10/C/C3/DT.05.00/2025 dated March 21, 2025 concerning the Accreditation Rating of Scientific Journals for Period I of 2025) starting from Volume 14 Number 2 of 2022 to Volume 19 Number 1 of 2027.
Current Issue
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.
Articles
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Perbedaan Kualitas Warna Kain Katun Primissima Menggunakan Zat Warna Gulma Kirinyu (Chromolaena Odorata L) dengan Zat Mordan Tawas dan Tunjung
DOI :
https://doi.org/10.69697/garina.v18i1.340
- pdf Views: 288 times | Download : 211 times
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Karakteristik Sensoris dan Organoleptik Choux Pastry Studi Komparatif Penggunaan Telur Ayam dan Substitusi 25% Telur Bebek
DOI :
https://doi.org/10.69697/garina.v18i1.350
- PDF Views: 219 times | Download : 90 times
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Kajian Literatur tentang Teknik Tata Rias Wajah dan Pengaruhnya terhadap Hasil Riasan
DOI :
https://doi.org/10.69697/garina.v18i1.372
- PDF Views: 286 times | Download : 201 times
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Standarisasi Wajah Melalui Tren Tiktok Beauty dan Implikasinya pada Teknik Makeup
DOI :
https://doi.org/10.69697/garina.v18i1.376
- pdf Views: 332 times | Download : 190 times
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Konsep Natural Look dalam Tata Rias Wajah: Tinjauan Literatur pada Teknik dan Persepsi Kecantikan
DOI :
https://doi.org/10.69697/garina.v18i1.375
- PDF Views: 343 times | Download : 164 times
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Perbandingan Strategi Personal Branding Amry Sophia MUA dengan Lia Makeup Melalui Portofolio di Media Sosial
DOI :
https://doi.org/10.69697/garina.v18i1.385
- PDF Views: 234 times | Download : 145 times
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Integrasi Estetika dan Etika dalam Profesionalisme Guru Tata Kecantikan
DOI :
https://doi.org/10.69697/garina.v18i1.388
- PDF Views: 127 times | Download : 153 times
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Aksesoris Siger Pengantin Sunda dari Lem Bakar
DOI :
https://doi.org/10.69697/garina.v18i1.397
- pdf Views: 300 times | Download : 58 times
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Pemanfaatan Limbah Kardus untuk Pembuatan Headpiece sebagai Peluang Berwirausaha
DOI :
https://doi.org/10.69697/garina.v18i1.399
- pdf Views: 368 times | Download : 97 times
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Penerapan Teknik Anyam Motif Bunga Cengkeh pada Ready to Wear
DOI :
https://doi.org/10.69697/garina.v18i1.401
- pdf Views: 426 times | Download : 154 times
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Penerapan Zero Waste dengan Teknik Fabric Manipulating Tucking pada Ready to Wear
DOI :
https://doi.org/10.69697/garina.v18i1.402
- pdf Views: 242 times | Download : 132 times
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Pengaruh Metode Demonstrasi Berbantuanmedia Vidio terhadap Hasil Belajar Pemangkasan Rambut Solid pada Mahasiswa Aks Ibu Kartini Semarang
DOI :
https://doi.org/10.69697/garina.v18i1.403
- pdf Views: 272 times | Download : 99 times
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Sifat Fisik dan Preferensi Masyarakat terhadap Fusion Dessert Komersial Klappertaart Durian Katuk
DOI :
https://doi.org/10.69697/garina.v18i1.405
- pdf Views: 242 times | Download : 96 times
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Subtitusi Tepung Mocaf pada Pembuatan Éclair Filling Jagung Manis
DOI :
https://doi.org/10.69697/garina.v18i1.436
- PDF Views: 9 times | Download : 10 times



















