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Calvin Calvin
Universitas Sumatera Utara
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PENGARUH PESAN PERINGATAN KESEHATAN TERHADAP KESADARAN PEROKOK (Studi Korelasional Pengaruh Pesan Peringatan Kesehatan Pada Bungkus Rokok Terhadap Kesadaran Perokok di Kelurahan Sei Rengas II Kecamatan Medan Area Kota Medan) Calvin Calvin
FLOW Vol 2, No 12 (2016): Jurnal Ilmu Komunikasi FLOW
Publisher : FLOW

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.705 KB)

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh dari pesan peringatan kesehatan yang terdapat pada bungkus rokok terhadap kesadaran perokok di Kelurahan Sei Rengas II Kecamatan Medan Area Kota Medan. Teori yang digunakan adalah teori Disonansi Kognitif. Penelitian ini bersifat kuantitatif, dan menggunakan metode korelasional. Populasi dalam penelitian ini masyarakat berjumlah 7.519 orang, sehingga dengan rumus Taro Yamane didapati sampel sebanyak 99 orang. Teknik penarikan sampelnya yaitu Stratified Random Sampling, Purposive Sampling, dan Accidental Sampling dengan kriteria yaitu masyarakat berusia 21 sampai 61 tahun ke atas yang menetap di Kelurahan Sei Rengas II dan merupakan perokok aktif. Teknik analisis data yang digunakan adalah analisis tabel tunggal, analisis tabel silang dan uji hipotesis melalui rumus koefisien tata genjang (Rank Order Correlation Coefficient) oleh Spearman dengan piranti lunak SPSS versi 13.0. Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh pesan peringatan kesehatan pada bungkus rokok terhadap kesadaran perokok di Kelurahan Sei Rengas II Kecamatan Medan Area Kota Medan.   Kata kunci: Pesan peringatan kesehatan, Kesadaran perokok, Pengaruh,
ANTHOCYANIN EXTRACTION FROM RED SPINACH UTILIZING MICROWAVE IRRADIATION AND ITS APPLICATION IN FOOD PRODUCTS Iriany Iriany; Zuhrina Masyithah; Taslim Taslim; Calvin Calvin; Idham Sahdin Tanjung
JURNAL INTEGRASI PROSES Vol 13, No 1 (2024)
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jip.v13i1.22627

Abstract

In contemporary times, using food coloring agents is necessary to capture attention. The extensive use of synthetic food coloring agents has raised significant health concerns. Red spinach, a plentiful vegetable in Indonesia, contains anthocyanins that give it a reddish-purple color. The presence of anthocyanins makes red spinach a promising natural coloring agent. This research aims to identify the optimal operational conditions for extracting anthocyanins from red spinach, with the ultimate goal of applying these findings in developing innovative food products. The fixed variables included 20 grams of dried red spinach, a 10-minute extraction duration, and distilled water as the solvent. The independent variables were microwave power levels (100, 300, 500 W) and the material-to-solvent (M/S) ratio (1:10, 1:15 g/mL). The results revealed a moisture content of 7.6% in red spinach. The highest yield was achieved at 100 W with an M/S ratio of 1:15 g/mL, yielding 80%. The best anthocyanin extract was determined based on the highest anthocyanin content, which was obtained at 300 W with an M/S ratio of 1:15 g/mL, resulting in 56.93 mg/L. Anthocyanins were stable at low temperatures (4°C) but highly unstable at high temperatures. Sensory testing to determine consumer acceptability showed no significant taste difference between beverages with added anthocyanin extract and those without. The resulting taste was mild, and the extract's color was appealing. Therefore, the anthocyanin extract from red spinach can be used as a natural coloring agent, replacing hazardous synthetic food colorants.
Co-Authors Idham Sahdin Tanjung Iriany Iriany Taslim Taslim Zuhrina Masyithah