KANDUNGAN GIZI PADA MINUMAN KELOR JAHE YANG BERDAMPAK TERHADAP TEKANAN DARAH NUTRITIONAL CONTENT OF MORINGA AND GINGER DRINK THAT AFFECTS BLOOD PRESSURE
DOI:
https://doi.org/10.33143/jhtm.v11i2.5543Abstract
Abstrak Latar belakang. Hipertensi usia produktif merupakan salah satu faktor risiko utama kematian global, hipertensi yang tidak terkontrol dapat mengakibatkan stroke, penurunan kognitif dan dimensia. Rendahnya kepatuhan mengkonsumsi obat antihipertensi akan meningkatkan resiko terjadinya komplikasi akibat hipertensi sebesar 59,8%. Pemanfaatan tanaman herbal salah satu alternatif pengobatan hipertensi secara alami berupa minuman fungsional kelor jahe. Tujuan penelitian untuk mengetahui kandungan gizi yang terdapat dalam minuman kelor jahe. Metode Penelitian ini bersifat eksperimental dengan rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan. Variabel dalam penelitian ini adalah nilai gizi dan uji organoleptik. Hasil penelitian berdasarkan uji organoleptik warna nilai rata-rata paling tinggi yaitu 3,51 (suka), pada rasa didapatkan nilai rata-rata paling tinggi yaitu 3,63 (suka), pada aroma didapatkan nilai rata-rata paling tinggi yaitu 3,77 (suka). Kesimpulan ada pengaruh yang signifikan terhadap minuman kelor jahe terhadap warna, rasa dan aroma. Kata Kunci : Minuman Kelor Jahe Abstract Background. Hypertension in productive age is one of the main risk factors for global mortality. Uncontrolled hypertension can lead to stroke, cognitive decline, and dementia. Low compliance with antihypertensive medication increases the risk of complications from hypertension by 59.8%. The use of herbal plants is one alternative for the natural treatment of hypertension in the form of functional moringa ginger drinks. The purpose of this study was to determine the nutritional content of moringa ginger drinks. This study was experimental in nature with a completely randomized design (CRD) with 3 treatments. The variables in this study were nutritional value and organoleptic testing. The results of the organoleptic test showed that the highest average score for color was 3.51 (like), for taste was 3.63 (like), and for aroma was 3.77 (like). The conclusion is that there is a significant effect of moringa ginger drink on color, taste, and aroma. Keywords: Moringa Ginger DrinkReferences
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