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Kualitas Hasil Tas Makrame Berbahan Pelepah Pisang Menggunakan Teknik Makrame

Fashion and Fashion Education Journal · Vol. 10 No. 1 (2021) · hlm. 41–45

DOI
10.15294/ffej.v10i1.32937
ISSN
2828-0237, 2252-6803
Terbit
2021-07-26
Penerbit
Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang
Bahasa
eng

Abstrak

Abstract: The purpose of this study was to determine the quality of the results of bags made from banana fronds using macrame technique. This research method is experimental research, the type of experiment in this study is pure research, namely the experiment of making bags made from banana fronds using macrame technique, in this experiment making bags with 3 models namely models A, B, and C, using the basic ingredients of banana fronds. This research variable uses a single variable that is the quality of a bag made from banana midrib, this variable does not affect or be influenced by other variables. Data collection methods in the researchers' documentation and questionnaire (questionnaire). The data analysis technique uses descriptive percentages. The results of research on bags were tested for quality by 39 respondents. The results of the quality test analysis showed that the overall bag product was very high, with an average value of 87.05% -91.15%. The highest quality studies were found in bag model C with an average value of 91.15%, the criteria were very high, then bag A with an average value of 87.05, and bag B with an average value of 90.00%. The conclusion from this study is that the highest quality is found in the C model bag with a percentage value of 91.15%. Keywords: baggage quality, banana fronds, macrame technique.

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  • State University of Semarang
  • Hasanuddin University
  • Yogyakarta State University
  • Afiliasi tidak diketahui
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  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Sita NurmasitahState University of Semarang2
Sicilia SawitriState University of Semarang2
Musdalifah MusdalifahHasanuddin University2
Rina RachmawatiState University of Semarang2
Widihastuti WidihastutiYogyakarta State University1
Anik GhufronAfiliasi tidak diketahui1
Alfitri Gita HandayaniState University of Semarang1
Luvita NafisahState University of Semarang1
Sri Endah WahyuningsihState University of Semarang1
Dwi Putri AsihState University of Semarang1
Luluk WitantiState University of Semarang1
Bilqis Lailatul MardliyahState University of Semarang1
Anindya Rahma SuwignyoState University of Semarang1
Arti Magdalena SihombingState University of Semarang1
Citra HapsariState University of Semarang1
Laila HanifahState University of Semarang1
Muh Fakhrihun NaamAfiliasi tidak diketahui1
Fatimah Annisa AzzahraState University of Semarang1
Dewi MustikaningtyasState University of Semarang1
Taofan Ali AchmadiState University of Semarang1
Nanda Delva FitriyahState University of Semarang1
Vanda YulianaAfiliasi tidak diketahui1
Septina ListianState University of Semarang1
Siti MunawarohState University of Semarang1
Musdalifah MusdalifahState University of Semarang1
Desy SetiawatiState University of Semarang1
Widowati WidowatiState University of Semarang1
SYAHAR BANINState University of Semarang1
AYU EKA WULAN YULIANIAfiliasi tidak diketahui1
KANTHI HAFSARIState University of Semarang1
Widya AmiliaState University of Semarang1
Jian FahiraState University of Semarang1
Arfinda YosihahState University of Semarang1
Dyah Ayu Nimas WidyaasihState University of Semarang1
Pramesti RaafsanjaniState University of Semarang1
Miftaniah MiftaniahState University of Semarang1
Tsabita Luthfia AnjaniState University of Semarang1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/ffe/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
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	<dc:title xml:lang="en-US">Kualitas Hasil Tas Makrame Berbahan Pelepah Pisang Menggunakan Teknik Makrame</dc:title>
	<dc:creator>Rosyidina, Widda</dc:creator>
	<dc:creator>Prasetyaningtyas, Wulansari</dc:creator>
	<dc:creator>Anisa, Bonita Paratejasari</dc:creator>
	<dc:description xml:lang="en-US">Abstract: The purpose of this study was to determine the quality of the results of bags made from banana fronds using macrame technique. This research method is experimental research, the type of experiment in this study is pure research, namely the experiment of making bags made from banana fronds using macrame technique, in this experiment making bags with 3 models namely models A, B, and C, using the basic ingredients of banana fronds. This research variable uses a single variable that is the quality of a bag made from banana midrib, this variable does not affect or be influenced by other variables. Data collection methods in the researchers' documentation and questionnaire (questionnaire). The data analysis technique uses descriptive percentages. The results of research on bags were tested for quality by 39 respondents. The results of the quality test analysis showed that the overall bag product was very high, with an average value of 87.05% -91.15%. The highest quality studies were found in bag model C with an average value of 91.15%, the criteria were very high, then bag A with an average value of 87.05, and bag B with an average value of 90.00%. The conclusion from this study is that the highest quality is found in the C model bag with a percentage value of 91.15%. Keywords: baggage quality, banana fronds, macrame technique.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang</dc:publisher>
	<dc:date>2021-07-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/ffe/article/view/32937</dc:identifier>
	<dc:identifier>10.15294/ffej.v10i1.32937</dc:identifier>
	<dc:source xml:lang="en-US">Fashion and Fashion Education Journal; Vol 10 No 1 (2021); 41-45</dc:source>
	<dc:source>2828-0237</dc:source>
	<dc:source>2252-6803</dc:source>
	<dc:source>10.15294/ffej.v10i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/ffe/article/view/32937/19579</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Fashion and Fashion Education Journal</dc:rights>
</oai_dc:dc>