Detail Pengaruh Konsumsi Teh Hijau terhadap Fungsi Memori Kerja Mahasiswa Fakultas Kedokteran Unika Atmajaya Angkatan 2014-2016 Bibliografi Author: ATEN, KELVIN JONATHAN ; Rahardja, Florentina Mariane (Advisor); Kurniadi, Angela (Advisor); Hadiyanto (Examiner) Topik: working memory; working memory; green tea; Operation span task; memori kerja; teh hijau; tes operation span task Bahasa: (ID )     Penerbit: Fakultas Kedokteran Unika Atma Jaya     Tempat Terbit: Jakarta Utara    Tahun Terbit: 2018     Jenis: Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK) Fulltext: KTI Kelvin Jonathan (2014060167).pdf (2.36MB; 50 download) Ketersediaan Perpustakaan FK Nomor Panggil: KTI-FK- 1385 Non-tandon: tidak ada Tandon: 1  Lihat Detail Induk Abstract Background: Working memory is an important component of cognitive functions which allows us to store, mantain and manipulate relevant information for short period of time in order to complete tasks. Plenty of researches have been done to improve working memory in human and interestingly, consuming green tea extract can improve working memory especially in elderly with memory deficit. Nevertheless, explorations on the effect of green tea on working memory of young adult are still limited. Objective: This experiment aims to find out the effect of green tea consumption toward working memory function in Atma Jaya’s faculty of medicine undergraduates. Methods: This true experimental study with pre-test and post-test design was conducted among 62 undergraduates who met inclusion and exclusion criteria. Samples divided equally using simple randomization into treatment group (consume green tea) and control group (don’t consume green tea). Working memory assessment was done using Operation span task during before treatment (pre-test) and 90 minutes after treatment. Statistical analysis was performed using paired t test and independent t test. Result: Subjects consist of 32 males and 30 females between 18-22 years of age (mean: 20,15±0,94). This research found significant improvement on working memory score in both groups (p < 0,05) with higher improvement in treatment group (17,68) compared to control group (8,51). There was also a significant difference on post-test score of both groups after controlling for pre-test score using analysis of covariance (p = 0,000). Conclusions: Consumption of 9 gram of brewed green tea leaves can improve O-span working memory score of Atma jaya’s faculty of medicine undergraduates. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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