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Knowledge Of Students Of Senior Highs School 2 Bulukumba About Free Sex 高中学生的知识2布卢昆巴关于性自由
JPK : Jurnal Proteksi Kesehatan Pub Date : 2019-05-08 DOI: 10.36929/jpk.v8i1.327
S. Sumarni, Erniawati Erniawati, Nuraeni Nuraeni, Jusni Jusni, S. Ningsih
{"title":"Knowledge Of Students Of Senior Highs School 2 Bulukumba About Free Sex","authors":"S. Sumarni, Erniawati Erniawati, Nuraeni Nuraeni, Jusni Jusni, S. Ningsih","doi":"10.36929/jpk.v8i1.327","DOIUrl":"https://doi.org/10.36929/jpk.v8i1.327","url":null,"abstract":"Promiscuity in the era of globalization is increasingly worrying. The pace of technological progress at this time turns out to have many impacts on the global community, especially in terms of educators. Research to find out students about sexual behavior at SMA Negeri 2 Bulukumba this research is a quantitative research. The research subjects were 70 students at SMAN 2 Bulukumba who were taken by total sampling. Data collection using cakeisitioner. The results showed that the level of students about free sex behavior was at a good level.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117268511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Red Beans Flour Substitution on The Glycemic Index of Cupcakes 红豆粉替代对纸杯蛋糕升糖指数的影响
JPK : Jurnal Proteksi Kesehatan Pub Date : 2019-05-06 DOI: 10.36929/jpk.v8i1.326
Esthy Rahman Asih
{"title":"The Effect of Red Beans Flour Substitution on The Glycemic Index of Cupcakes","authors":"Esthy Rahman Asih","doi":"10.36929/jpk.v8i1.326","DOIUrl":"https://doi.org/10.36929/jpk.v8i1.326","url":null,"abstract":"Red beans are a protein food source, so their role in improving nutrition is significant, besides being rich in protein, red beans are also a source of carbohydrates, fiber, vitamins, and minerals. Cupcake is a food made from flour and is widely favored by all groups. The purpose of this study is to discover the effect of the substitution of wheat flour with red bean flour on the sensory properties, protein content and glicemix index in the cupcake. The cupcake products with concentration treatments varying 100%: 0%, 40%: 60%, 50%: 50%, 60%: 40% have been hedonic tested.  It can be concluded from the results of this study that the red bean cupcake with the best treatment was a concentration of 50%: 50% Based on the sensory properties of the cupcake on the color and taste, meaning that there was an influence from each treatment on the cupcake. The protein content of red bean cupcake on the selected product, was higher at 8.75% compared to 100% control of wheat flour at 7.49%. The glycemic index value on the selected red bean cupcakes was 58,1.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122523625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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