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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: 262 times | Download : 196 times
- PLAGIARISME Views: 262 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: 108 times | Download : 70 times
- PLAGIARISME Views: 108 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: 190 times | Download : 202 times
- PLAGIARISME Views: 190 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: 316 times | Download : 358 times
- PLAGIARISME Views: 316 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: 206 times | Download : 90 times
- PLAGIARISME Views: 206 times | Download : 29 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: 178 times | Download : 57 times
- PLAGIARISME Views: 178 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: 156 times | Download : 103 times
- PLAGIARISME Views: 156 times | Download : 24 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: 141 times | Download : 153 times
- PLAGIARISME Views: 141 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: 109 times | Download : 117 times
- PLAGIARISME Views: 109 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: 141 times | Download : 64 times
- PLAGIARISME Views: 141 times | Download : 10 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: 183 times | Download : 69 times
- PLAGIARISME Views: 183 times | Download : 11 times
