Pengaruh Penambahan Tepung Buah Karamunting (Rhodomyrtus tomentosa) terhadap Daya Terima, Total Serat Pangan, dan Kalium pada Biskuit

This study aims to determine the organoleptic test results of Rhodomyrtus tementosa biscuits, total dietary fiber, and potassium. This research is a laboratory experimental research with a one-factorial RAL (Completely Randomized Design) design, namely the addition of Rhodomyrtus tementosa flour. There were four treatments with two repetitions of laboratory tests and one organoleptic test. The results of the organoleptic test analysis of biscuits with the addition of Rhodomyrtus tementosa flour showed that the preference parameters for color, texture, aroma and taste decreased with the addition of more Rhodomyrtus tementosa. The biscuit results from the selected formulation were P1 biscuits (3.73) with the addition of 25% Rhodomyrtus tementosa flour. Based on the results of the total dietary fiber and potassium test, it was found that there was an increase in the levels of total dietary fiber (17.69%) and potassium (157.73%) in Rhodomyrtus tementosa biscuits (P1) compared to the control (P0). Biscuits with the addition of Rhodomyrtus tementosa flour could be an alternative food product that is high in dietary fiber and high in potassium. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dari biskuit karamunting terpilih, total serat pangan dan kalium. Penelitian ini merupakan penelitian eksperimen laboratorium dengan rancangan RAL (Rancangan Acak Lengkap) satu faktorial yaitu penambahan tepung buah karamunting. Terdapat empat perlakuan dengan dua kali pengulangan uji laboratorium dan satu kali uji organoleptik. Hasil analisis uji organoleptik dari biskuit dengan penambahan buah karamunting dari parameter kesukaan warna, tekstur, aroma dan rasa semakin menurun dengan semakin banyak penambahan buah karamunting. Hasil biskuit dari formulasi terpilih yaitu biskuit P1 (3,73) dengan penambahan tepung buah karamunting sebanyak 25%. Berdasarkan hasil uji total serat pangan dan kalium didapatkan hasil bahwa terjadi peningkatan kadar total serat pangan (17,69%) dan kalium (157,73%) pada biskuit karamunting (P1) dibandingkan dengan kontrol (P0). Biskuit dengan penambahan tepung buah karamunting dapat menjadi alternatif produk pangan yang tinggi serat pangan dan tinggi kalium

Pengaruh Penambahan Tepung Buah Karamunting (Rhodomyrtus tomentosa) terhadap Daya Terima, Total Serat Pangan, dan Kalium pada Biskuit

This study aims to determine the organoleptic test results of Rhodomyrtus tementosa biscuits, total dietary fiber, and potassium. This research is a laboratory experimental research with a one-factorial RAL (Completely Randomized Design) design, namely the addition of Rhodomyrtus tementosa flour. There were four treatments with two repetitions of laboratory tests and one organoleptic test. The results of the organoleptic test analysis of biscuits with the addition of Rhodomyrtus tementosa flour showed that the preference parameters for color, texture, aroma and taste decreased with the addition of more Rhodomyrtus tementosa. The biscuit results from the selected formulation were P1 biscuits (3.73) with the addition of 25% Rhodomyrtus tementosa flour. Based on the results of the total dietary fiber and potassium test, it was found that there was an increase in the levels of total dietary fiber (17.69%) and potassium (157.73%) in Rhodomyrtus tementosa biscuits (P1) compared to the control (P0). Biscuits with the addition of Rhodomyrtus tementosa flour could be an alternative food product that is high in dietary fiber and high in potassium. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dari biskuit karamunting terpilih, total serat pangan dan kalium. Penelitian ini merupakan penelitian eksperimen laboratorium dengan rancangan RAL (Rancangan Acak Lengkap) satu faktorial yaitu penambahan tepung buah karamunting. Terdapat empat perlakuan dengan dua kali pengulangan uji laboratorium dan satu kali uji organoleptik. Hasil analisis uji organoleptik dari biskuit dengan penambahan buah karamunting dari parameter kesukaan warna, tekstur, aroma dan rasa semakin menurun dengan semakin banyak penambahan buah karamunting. Hasil biskuit dari formulasi terpilih yaitu biskuit P1 (3,73) dengan penambahan tepung buah karamunting sebanyak 25%. Berdasarkan hasil uji total serat pangan dan kalium didapatkan hasil bahwa terjadi peningkatan kadar total serat pangan (17,69%) dan kalium (157,73%) pada biskuit karamunting (P1) dibandingkan dengan kontrol (P0). Biskuit dengan penambahan tepung buah karamunting dapat menjadi alternatif produk pangan yang tinggi serat pangan dan tinggi kalium

How do they deal with the Pandemic? The effect of secure attachment and mindfulness on adolescent resilience

Building resilience in adolescents is an important need, especially for those who spend most of their time at home with their families while facing the pandemic situation. Resilience enables adolescents to survive, adapt, and rise up when faced with difficult circumstances. This study aims to empirically examine the role of secure attachment and mindfulness in adolescent resilience in the new normal era. The study subjects were 220 junior high school students in Semarang City, Indonesia, who were selected using the convenience sampling technique. The study is based on correlational quantitative research using regression analysis. The instruments used were the Secure Attachment Scale, Mindfulness Scale, and Resilience Scale. The results show that there was a significant and positive relationship between secure attachment and mindfulness, and adolescent resilience in the new normal era (R2 = .56, F = 16169, p .01). The findings provide useful suggestions for families to emphasize the development of psychological skills, especially resilience in adolescents, throughout the country

How do they deal with the Pandemic? The effect of secure attachment and mindfulness on adolescent resilience

Building resilience is a great necessity, especially for adolescents who have spent most of their time at home with their families and have also had to cope with the pandemic situation. Resilience ensures that they persevere, adapt, and rise to the occasion when dealing with difficult circumstances. This study aims to empirically test the role of secure attachment and mindfulness in adolescent resilience in the New Normal era. The subjects were 220 adolescents, students at junior high school in the city of Semarang, selected using the convenience sampling technique. The study is a correlational quantitative research using regression analysis. The instrument employed involved scales, namely the Secure Attachment Scale, the Mindfulness Scale, and the Resilience Scale. The results show a significant and positive relationship between secure attachment and mindfulness in relation to adolescents’ resilience in the New Normal. The results, therefore, indicate that families should emphasize the development of psychological skills in adolescents, especially resilience, across the country