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All Journal Jurnal Riset Kesehatan Jurnal Pendidikan Tata Boga dan Teknologi
Zahara, Ayu
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Agriculture, Biological Sciences & Forestry Health Professions Immunology & microbiology Physics Social Sciences Other

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Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida Zahara, Ayu; Elida, Elida; Kasmita, Kasmita; Ul\wan, Naseh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16884

Abstract

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01<0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523. 
Enhancing Dietary Knowledge And Low-Salt Compliance In Hypertension Patients Through Flip Chart-Based Nutritional Literacy Zahara, Ayu; Simbolon, Demsa; Yunita, Yunita
Jurnal Riset Kesehatan Vol 13, No 2 (2024): NOVEMBER 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v13i2.11658

Abstract

Hypertension is a non-communicable disease where blood pressure is above the normal limit, namely systolic ≥140 mmHg and diastolic ≥90 mmHg. Hypertension is often known as the "silent killer" because it has no symptoms. This research aims to determine the effect of nutritional literacy through flipchart media on knowledge and adherence to a low-salt diet in hypertension sufferers. This research is quantitative with a quasi-experimental design with a Pretest-Posttest Control Group Design approach. The intervention group was given nutritional literacy through flipchart media and the control group was only given leaflets. The results show a difference in the average post-test knowledge score between the intervention and control groups (p-value 0.000) and a difference in the average score for increasing sodium intake between the intervention group and the control group (p-value 0.017). After nutrition education with flipchart media, there was a difference in knowledge and salt intake between the intervention and control groups. The intervention group achieved higher knowledge and lower salt intake than the control group (p-value 0.05).
Co-Authors Demsa Simbolon elida elida Kasmita Kasmita Ul\wan, Naseh Yunita Yunita