Results: Formulation F1 achieved the highest scores for color (4.70), taste (4.67), and aroma (4.63), while F2 the highest score for texture (4.43). Statistical tests showed significant differences among formulations for all parameter...
Jelajahi berdasarkan Jenis Koleksi
Skripsi / Tugas Akhir
The results of the study showed that 42 respondents (53.2%) had a satisfaction level classified as ‘meeting the criteria’ and 37 respondents (46.8%) did not meet the criteria. Food waste also showed the same results, with 42 responden...
This study employed a quasi-experimental design with a one-group pre-test and post-test approach. The sample consisted of 19 pregnant women with CED selected using total sampling. Data were collected through hedonic testing, Mid-Upper ...
Results : The majority of respondents were non-adherent to the HCHP diet (52.9%) and had underweight nutritional status (58.8%). The statistical test results showed a p = 0.000 ( α = 0.05), which means there is a significant relatio...
The results showed that the majority of respondents had good category energy intake of 30 respondents (44.1%), carbohydrate, protein, and lowfat intake of 26 respondents (38.2%), and nutritional status of the thin category as many as...
The results showed that before the educational intervention, 34 respondents (63.0%) had good knowledge, 16 respondents (29.6%) had moderate knowledge, and 4 respondents (7.4%) had poor knowledge. After the intervention, the proportion ...
The sampling method in this study was conducted by purposive sampling with a cross sectional design with a total sample of 78 people. Data collection techniques were carried out by interviews, filling out questionnaires, and direct m...
Results: Most respondents were male (51.1%), aged over 45 years (66.7%), had poor dietary adherence (46.7%), moderate dietary patterns (37.8%), and normal nutritional status (55.6%). The Chi-Square test showed significant relationshi...
The results showed a significant relationship between fast food consumption patterns and the nutritional status of adolescents (p=0.005). Adolescents with a higher frequency of fast food consumption tended to have abnormal nutritional ...
This experimental study employed a Completely Randomized Design (CRD) with three formulations: P1 (60 g wheat flour, 20 g purple sweet potato flour, and 20 g mung bean flour), P2 (50 g wheat flour, 25 g purple sweet potato flour, and ...
The results showed that most respondents had a low level of nutritional knowledge, accounting for 28 respondents (52.8%), and 37 respondents (69.8%) were non-compliant with a low-salt diet. The Chi-Square test showed a p-value of 0.00...
The population consists of students in grades X and XII at SMKS Budisatrya totaling 134 students, with a sample of 100 respondents selected using proportionate stratified random sampling technique. Data collection was conducted through...