The Consuming soy flour after weight training: An alternative to increase leg muscle strength
The aim of this study was to find out whether soybean flour and lunge training can have a significant effect on muscle strength. This research method is a pre-test-post-test design (quasi-experiment). Using a total sampling technique, 14 Indonesian PPLP West Sumatra Pencak Silat athletes were used...
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FEADEF
2024-08-01
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| Series: | Retos: Nuevas Tendencias en Educación Física, Deportes y Recreación |
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| Online Access: | https://recyt.fecyt.es/index.php/retos/article/view/103147 |
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| author | Wilda Welis Rully Effendi Deby Tri Mario Ilham Ilham Nurul Ihsan |
| author_facet | Wilda Welis Rully Effendi Deby Tri Mario Ilham Ilham Nurul Ihsan |
| author_sort | Wilda Welis |
| collection | DOAJ |
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The aim of this study was to find out whether soybean flour and lunge training can have a significant effect on muscle strength. This research method is a pre-test-post-test design (quasi-experiment). Using a total sampling technique, 14 Indonesian PPLP West Sumatra Pencak Silat athletes were used as research samples. The research procedure included measuring muscle strength (leg dynamometer) before administering 29g protein after lunges training (pre-test). Then the treatment was given in 16 meetings, with a frequency of 2 sessions per week for 8 weeks. The intensity of the training/intervention given was submaximal (80% to 90% of maximum capacity). Giving soy flour to athletes 30 minutes after training is in accordance with the protein requirements given to athletes in each session, namely 29 grams of protein equivalent to 73 grams of soy flour with the addition of 1 tablespoon of granulated sugar and 200 ml of water. The results of statistical tests using the t test showed that testing the data resulted in (p<0.05) a percentage increase of 6.91%. In conclusion, adding protein supplementation to support weight training can increase muscle strength. Planned, structured and consistent exercise is necessary for any protein supplement to work. The use of this protein supplement must be adjusted to the needs of each participant to get the best preparation results. The findings of this research can be used by athletes who want to or are currently implementing a training program, as well as coaches as evaluation material, and nutritionists as material experts.
Keywords: Muscle Strength, Soybean Flour, Lunges, Pencak Silat
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| format | Article |
| id | doaj-art-75fa5e979ed14ebfb2d0483df61af2e1 |
| institution | DOAJ |
| issn | 1579-1726 1988-2041 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | FEADEF |
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| series | Retos: Nuevas Tendencias en Educación Física, Deportes y Recreación |
| spelling | doaj-art-75fa5e979ed14ebfb2d0483df61af2e12025-08-20T02:39:19ZengFEADEFRetos: Nuevas Tendencias en Educación Física, Deportes y Recreación1579-17261988-20412024-08-015710.47197/retos.v57.103147The Consuming soy flour after weight training: An alternative to increase leg muscle strengthWilda WelisRully Effendi0Deby Tri Mario1Ilham Ilham2Nurul Ihsan3Universitas Negeri PadangUniversitas Negeri PadangUniversitas Negeri PadangUniversitas Negeri Padang The aim of this study was to find out whether soybean flour and lunge training can have a significant effect on muscle strength. This research method is a pre-test-post-test design (quasi-experiment). Using a total sampling technique, 14 Indonesian PPLP West Sumatra Pencak Silat athletes were used as research samples. The research procedure included measuring muscle strength (leg dynamometer) before administering 29g protein after lunges training (pre-test). Then the treatment was given in 16 meetings, with a frequency of 2 sessions per week for 8 weeks. The intensity of the training/intervention given was submaximal (80% to 90% of maximum capacity). Giving soy flour to athletes 30 minutes after training is in accordance with the protein requirements given to athletes in each session, namely 29 grams of protein equivalent to 73 grams of soy flour with the addition of 1 tablespoon of granulated sugar and 200 ml of water. The results of statistical tests using the t test showed that testing the data resulted in (p<0.05) a percentage increase of 6.91%. In conclusion, adding protein supplementation to support weight training can increase muscle strength. Planned, structured and consistent exercise is necessary for any protein supplement to work. The use of this protein supplement must be adjusted to the needs of each participant to get the best preparation results. The findings of this research can be used by athletes who want to or are currently implementing a training program, as well as coaches as evaluation material, and nutritionists as material experts. Keywords: Muscle Strength, Soybean Flour, Lunges, Pencak Silat https://recyt.fecyt.es/index.php/retos/article/view/103147Soybean Flour, Muscle Strength, Weight Training, Lunges, Pencak Silat |
| spellingShingle | Wilda Welis Rully Effendi Deby Tri Mario Ilham Ilham Nurul Ihsan The Consuming soy flour after weight training: An alternative to increase leg muscle strength Retos: Nuevas Tendencias en Educación Física, Deportes y Recreación Soybean Flour, Muscle Strength, Weight Training, Lunges, Pencak Silat |
| title | The Consuming soy flour after weight training: An alternative to increase leg muscle strength |
| title_full | The Consuming soy flour after weight training: An alternative to increase leg muscle strength |
| title_fullStr | The Consuming soy flour after weight training: An alternative to increase leg muscle strength |
| title_full_unstemmed | The Consuming soy flour after weight training: An alternative to increase leg muscle strength |
| title_short | The Consuming soy flour after weight training: An alternative to increase leg muscle strength |
| title_sort | consuming soy flour after weight training an alternative to increase leg muscle strength |
| topic | Soybean Flour, Muscle Strength, Weight Training, Lunges, Pencak Silat |
| url | https://recyt.fecyt.es/index.php/retos/article/view/103147 |
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