DAYA TERIMA CUPCAKE UBI JALAR KUNING, TEPUNG KEDELAI, DAN KURMA SEBAGAI SNACK TINGGI KALIUM UNTUK PENDERITA HIPERTENSI

Latar Belakang : Hipertensi adalah salah satu masalah kesehatan yang prevalensinya terus meningkat dan beresiko menyebabkan komplikasi. Salah satu upaya dalam pengendalian hipertensi adalah melalui konsumsi makanan tinggi kalium dan rendah natrium. Ubi jalar kuning, tepung kedelai, dan kurma merupakan bahan pangan yang mengandung kalium cukup tinggi sehingga berpotensi untuk dikembangkan menjadi makanan selingan untuk penderita hipertensi. Tujuan Penelitian untuk mengetahui daya terima cupcake ubi jalar kuning, tepung kedelai, dan kurma sebagai snack tinggi kalium untuk penderita hipertensi. Metode penelitian jenis penelitian eksperimen dengan rancangan acak lengkap (RAL) non faktorial dengan tiga formulasi, yaitu F1 (50 gram ubi jalar kuning, 100 gram tepung kedelai, 100 gram kurma), F2 (75 gram ubi jalar kuning, 75 gram tepung kedelai, 100 gram kurma), F3 (100 gram ubi jalar kuning, 50 gram tepung kedelai, 100 gram kurma). Daya terima dilakukan terhadap 30 panelis dan data dianalisis menggunakan uji friedman, serta dilanjutkan analisi gizi proksimat, kalium, dan nutrium di laboratorium. Hasil penelitian F1 formulasi terbaik dan yang paling disukai dengan rata-rata 4,13 warna, 4,03 aroma, 4,20 rasa, 4,17 tekstur, dan 4,03 after teste. Uji friedman menunjukkan bahwa ada hubungan antara cupcake dengan daya terima warna, aroma, rasa, tekstur, dan after teste. Analisis laboratorium menunjukkan kandungan energi 278,70 kkal, protein, 14,25%, lemak 9,60%, karbohidrat 33,85%, kadar air, 40,49 %, kadar abu 1,84%, kalium 576,52mg, dan nutrium 74,61mg. Kesimpulan F1 adalah formulasi cupcake dengan penerimaan terbaik serta memiliki kandungan kalium yang tinggi dan natrium yang rendah, sehingga berpotensi dijadikan sebagai alternatif makanan selingan untuk penderita hipertensi.

Background : Hypertension is a health problem whose prevalence continues to rise and which carries a risk of complications. One strategy for managing hypertension is to consume foods that are high in potassium and low in sodium. Yellow sweet potatoes, soy flour, and dates are foods that are relatively high in potassium and therefore have the potential to be developed into snacks for people with hypertension. Research Objectives: To determine the acceptability of cupcakes made with yellow sweet potatoes, soy flour, and dates as a high-potassium snack for people with hypertension. Research Methodology: This was an experimental study using a non-factorial completely randomized design (CRD) with three formulations: F1 (50 grams of yellow sweet potato, 100 grams of soybean flour, 100 grams of dates), F2 (75 grams of yellow sweet potato, 75 grams of soybean flour, 100 grams of dates), F3 (100 grams of yellow sweet potato, 50 grams of soybean flour, 100 grams of dates). Acceptability testing was conducted on 30 panelists, and the data were analyzed using the Friedman test, followed by proximate analysis, potassium, and sodium analysis in the laboratory. Research Findings : Formulation F1 was the best and most preferred, with average scores of 4.13 for color, 4.03 for aroma, 4.20 for taste, 4.17 for texture, and 4.03 for aftertaste. The Friedman test showed that there was a relationship between the cupcakes and the acceptability of their color, aroma, taste, texture, and aftertaste. Laboratory analysis revealed an energy content of 278.70 kcal, protein 14.25%, fat 9.60%, carbohydrates 33.85%, moisture 40.49%, ash 1.84%, potassium 576.52 mg, and sodium 74.61 mg. Conclusion : F1 is the most popular cupcake mix; it is high in potassium and low in sodium, making it a potential alternative snack for people with hypertension.