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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: 264 times | Download : 203 times
- PLAGIARISME Views: 264 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: 112 times | Download : 74 times
- PLAGIARISME Views: 112 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: 196 times | Download : 206 times
- PLAGIARISME Views: 196 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: 324 times | Download : 370 times
- PLAGIARISME Views: 324 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: 211 times | Download : 94 times
- PLAGIARISME Views: 211 times | Download : 30 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: 190 times | Download : 61 times
- PLAGIARISME Views: 190 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: 172 times | Download : 113 times
- PLAGIARISME Views: 172 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: 149 times | Download : 159 times
- PLAGIARISME Views: 149 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: 115 times | Download : 128 times
- PLAGIARISME Views: 115 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: 162 times | Download : 75 times
- PLAGIARISME Views: 162 times | Download : 13 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: 189 times | Download : 69 times
- PLAGIARISME Views: 189 times | Download : 11 times
