Pengaruh Aroma Kopi terhadap Working Memory pada Mahasiswa
DOI:
https://doi.org/10.17977/um070v4i82024p358-366Keywords:
working memory, the aroma of coffee, studentAbstract
Working memory enables students to absorb new information and actively combine it with prior knowledge. Working memory is intimately related to students’ academic abilities and high-level cognitive processes. The purpose of this study is to determine how coffee fragrance affects working memory. This survey included 62 students from Malang City, aged 18 to 25. The experimental research design employed a between-subjects design. Each partition was randomly assigned to one of two treatment groups: experimental or control (coffee aroma versus no coffee fragrance). The results of this investigation revealed no significant difference in accuracy between the experimental and control groups (p = 0.455; t = -0.752). As a result, we may conclude that the aroma of coffee has no substantial influence on students' working memory. Subsequent analysis indicated that there was no statistically significant difference in reaction time (RT) between the experimental group exposed to coffee aroma and the control group (p = 0.677; t = 0.420). These findings suggest that coffee aroma does not exert a significant influence on working memory performance among university students.
Abstrak
Working memory menjadikan mahasiswa secara aktif memproses informasi baru dan mampu menggabungkannya dengan pengetahuan yang sudah ada. Bagi mahasiswa, working memory sangat berkaitan erat dengan kemampuan akademik hingga pemrosesan kogntiif tingkat tinggi. Penelitian ini bertujuan untuk menguji pengaruh aroma kopi terhadap working memory. Partisipan penelitian ini adalah mahasiswa di Kota Malang yang berjumlah 62 orang dengan rentang usia 18–25 tahun. Desain penelitian eksperimen menggunakan between-subject design. Setiap partisipan ditugaskan secara acak pada salah satu dari dua kelompok perlakuan, yakni kelompok eksperimen dan kelompok kontrol (aroma kopi vs. tanpa aroma kopi). Hasil penelitian ini menunjukkan bahwa tidak terdapat perbedaan yang signifikan pada akurasi antara kelompok eksperimen dan kontrol (p = 0.455 ; t=-0.752). Selanjutnya, hasil analisis juga menunjukkan tidak terdapat perbedaan yang signifikan pada waktu reaksi (RT) antara kelompok eksperimen dan kontrol (p = 0,677 ; t = 0,420). Dengan demikian, aroma kopi tidak memiliki pengaruh yang signifikan terhadap working memory pada mahasiswa.
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Copyright (c) 2024 Annisa Permata Elgasari, Muhammad Ferdyansyah, Rosyida Maya Sabaro, Siti Ahmada Fa’ida, Sofia Rahma Salsabila Khairunisa, Laila Indra Lestari
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