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All Journal Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Wacana Akademika : Majalah Ilmiah Kependidikan Al-Hayat: Journal of Islamic Education AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Interdisciplinary Social Studies Journal International of Lingua and Technology At-tahsin: Jurnal Manajemen Pendidikan Dharma: Jurnal Pengabdian Masyarakat Innovative: Journal Of Social Science Research Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Pendidikan Rafflesia
Rina Setyaningsih, Rina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Journal : KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga

 1 
PENGARUH PENGETAHUAN BAHAN TAMBAHAN PANGAN TERHADAP PEMILIHAN MAKANAN JAJANAN SISWA SEKOLAH MENENGAH KEJURUAN Khasanah, Uswatun; Setyaningsih, Rina
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 10 No 2 (2024): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v10i2.15437

Abstract

The purpose of this study was to determine: (1) knowledge of food additives in students (2) selection of student snacks and (3) the effect of knowledge of food additives on student selection of snack foods. This research includes the type of ex-post facto research. Methods of data collection using questionnaires and documentation. Data analysis techniques using statistical and correlational tests using normality and linearity tests. The results showed that (1) the students' knowledge of food additives was mostly in the high criteria with a relative frequency of 70.91%. (2) The selection of student snacks is mostly in the high criteria with a relative frequency of 67.27%. (3) Knowledge of food additives affects the selection of student snacks, with an r count of 0.653 > 0.266. The coefficient of determination (R2) is 0.426, meaning that the contribution made by variable X to variable Y is 42.6%, while the remaining 57.4% is influenced by other factors not discussed in this study. Keywords: Knowledge, Food Additives, Snack Foods
Co-Authors Adhila, Aisyah Dewi Nur Ambar Rukmini Amjad Salong Anugriaty Indah Asmarany Ardinal, Eva Ardiyanti, Erni Cale, Woolnough Chaniago, Amril Ekowati, Endang Endang Wani Karyaningsih Etika Pujianti Fitriyani Fitriyani Habibi, Tri Dwi Halimatussaddiyah, Halimatussaddiyah Intan, Mas Ayu Iqbal Firnas, Muhamad Jumadi, Raden Khairunnisa, Afifah Khonaah, Khonaah Lestiani, Famelia Leza Asma, Ria Lutfiah, Husnah Maulina, Mayta Minarni Mujiyatun, Mujiyatun Muntadziroh, Siti NINING WAHYUNINGSIH Nova, Nova Amalia Susanti Nur Cahyo, Mohamat Nur Halimah Nur Widiastuti Nurcahyati, Helma Nuzhan, Muhamad PERIYANTO Pinandita, Mila Kurnia Puspita Rini, Dedek Rahmat Hidayat Ramadan, Siti Rambe, Riani Roni Kurniawan Rudi Salam Rustaman, Ridham Sakdiah Sakdiah, Sakdiah Sarip, Mohamad Satrio, Budi Shalihin, Ahmad Siti Mariah Siti Mariah, Siti Sofyanto Sri Wahyu Andayani, Sri Wahyu Supadi, Ari USWATUN KHASANAH Wahyudin Rahman Wati, Dalina Wati, Elda Wati, Ika Wahyu Kusuma Widarti, Wahyu Tri Yunianti, Wafiq Yunsidah Zulkarnain , Iskandar