Perbandingan Konsentrasi Belajar Mahasiswa Berdasarkan Jenis Menu Sarapan Tradisional dan Modern

Haifa Khansa Khaisya; Malika Jazin; Andi Najla Nur Adibah

doi:10.47134/jpn.v3i3.2729

Authors

Haifa Khansa Khaisya Universitas Pendidikan Indonesia
Malika Jazin Universitas Pendidikan Indonesia
Andi Najla Nur Adibah Universitas Pendidikan Indonesia

DOI:

https://doi.org/10.47134/jpn.v3i3.2729

Keywords:

Sarapan Tradisional, Sarapan Modern, Konsentrasi Belajar, DSST, deks Glikemik, Mahasiswa Tata Boga

Abstract

Perubahan gaya hidup mahasiswa telah menggeser kebiasaan sarapan dari menu tradisional seperti nasi uduk dan bubur ayam menuju menu modern seperti roti tawar dan sereal instan. Penelitian ini bertujuan membandingkan tingkat konsentrasi belajar mahasiswa berdasarkan jenis menu sarapan tradisional dan modern menggunakan pendekatan kuantitatif dengan desain eksperimen semu. Sampel berjumlah 30 mahasiswa semester II Program Studi Pendidikan Tata Boga yang dibagi menjadi dua kelompok dengan kesetaraan energi 350 kkal, diukur menggunakan instrumen DSST, Stroop Test, dan tes konsentrasi visual. Hasil uji Mann-Whitney menunjukkan nilai Z hitung |3,46| lebih besar dari Z tabel 1,96 (α = 5%), sehingga H₀ ditolak. Terdapat perbedaan signifikan antara kedua kelompok, di mana kelompok sarapan modern memperoleh nilai DSST lebih tinggi dibandingkan kelompok sarapan tradisional. Hal ini menunjukkan bahwa menu sarapan modern dengan komposisi karbohidrat dan protein yang seimbang mampu mendukung konsentrasi belajar mahasiswa pada fase awal setelah sarapan.

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