Open AccessHUBUNGAN SENSORI INTEGRASI PADA PERMEN KARET UNTUK MENINGKATKAN DAYA INGAT
Author(s) -
Edelliawan Ardityo,
Umi Kalsum
Publication year - 2018
Publication title -
indonesian journal of fundamental sciences
Language(s) - English
Resource type - Journals
eISSN - 2621-6728
pISSN - 2621-671X
DOI - 10.26858/ijfs.v4i1.6015
Subject(s) - chewing gum , taste , sensory system , food science , audiology , psychology , medicine , chemistry , cognitive psychology
This study aims to know the effect of chewing gum with the concept of sensory integration received by taste. receptors on the tongue to improve memory and concentration. The study was conducted by comparing students who chewed gum and did not chew gum, and then they were given tests in the form of visual tests and auditory tests. From the visual tests found an increase of 11.8% and auditory tests by 0.01% in students who chew gum. The conclusion of this research is that chewing gum activity can improve short memory, alertness and concentration. But it must be known also that chewing gum is not free from the bad effects