Pembuatan Kue Semprong dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Sebagai Selingan Sehat Sumber Kalium Untuk Penderita Hipertensi

Mujayanah, Ani Rosa Putri Ayu (2019) Pembuatan Kue Semprong dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Sebagai Selingan Sehat Sumber Kalium Untuk Penderita Hipertensi. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Hypertension is a condition of a person who experiences an enhancement of blood pressure that occur continuously over a long time period. The threat of hypertension needs to be overcome immediately, one of which is by eating high potassium food, for example is Moringa leaf flour that is added to cake. This research aimed to study the making of semprong cakes with the addition of Moringa leaf flour as a healthy snack of potassium sources for hypertension patients. The research method used was Laboratory Experiments and used a Randomized Block Design (RBD) consisting of 6 treatments with 4 replications. Determination of formulation in this study at the addition of Moringa leaf flour were TK1 (10%); TK2 (15%), TK3 (20%); TK4 (25%), TK5 (30%), TK6 (35%). The results showed that each addition of Moringa leaf flour had an influence on the content of potassium, and organoleptic, but there was no significant difference in texture (strength).The highest potassium test result was found in TK6 treatment, which was 498.8 mg and the lowest one was in TK1 treatment which was 445.5 mg, the highest strength test was found in TK5 treatment which was 10.5 Newton and the lowest was TK2 treatment which was 9.7 mg. The best treatment was found in TK1 treatment with the formulation of 10% Moringa leaf flour addition because it has a composition or nutrient content of potassium, texture (strength), and organoleptic which has fulfilled the intended purpose.

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