Formulasi Puding Kulit Pisang Ambon dan Ubi Jalar Ungu sebagai Makanan Selingan Mengandung Kalium

Sari, Sintiya (2024) Formulasi Puding Kulit Pisang Ambon dan Ubi Jalar Ungu sebagai Makanan Selingan Mengandung Kalium. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The modern lifestyle changes in society are one of the factors contributing to the increasing incidence of hypertension in Indonesia. Hypertension is a condition characterized by systolic blood pressure ≥140 mmHg and diastolic blood pressure ≥90 mmHg. The risk of hypertension has been continuously rising sharply, and it is predicted that by 2025, approximately 1.5 billion people will be living with hypertension. Hypertension management can be approached through nonpharmacological methods. One non-pharmacological action that can be taken is to change behavior to become healthier and adopt the DASH (Dietary Approaches to Stop Hypertension) diet pattern. The DASH diet emphasizes low sodium intake and high levels of calcium, magnesium, and potassium. Potassium is a chemical compound that plays a role in maintaining normal muscle, heart, and nervous system function. Potassium works to reduce blood volume, thereby lowering blood pressure. The purpose of this study was to examine the formulation of Ambon banana peel and purple sweet potato pudding as containing potassium snack. The experimental design used was a Completely Randomized Design. The formulation determination in this study was done by comparing Ambon banana peel and purple sweet potato ratios of 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with each treatment repeated four times. The analyses conducted on the pudding products included syneresis level, organoleptic characteristics, potassium content, nutritional composition, nutritional value information, and serving portion. The results showed that the potassium content did not differ significantly (P>0.05). The best treatment was 40% Ambon banana peel and 60% purple sweet potato, with characteristics of potassium content at 113 mg, syneresis at 3.25%, veri purple color, sweet taste, weak characteristic aroma of Ambon banana peel, and soft texture.

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