PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI

  • Sri Yuni Jurusan Kesehatan, Politeknik Negeri Jember, Jalan Mastrip, Tegal Gede, Sumbersari, Kabupaten Jember, Jawa Timur 68124
  • Siti Madanijah Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
  • Budi Setiawan Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
  • Sri Anna Marliyati Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
Keywords: banana, functional beverages, product development, soy milk

Abstract

This study aimed to develop a functional beverage for patients with prehypertension. Raja Bulu banana (Musa paradisiaca L.) and Wilis variety of soy beans (Glycine max L.) are used as ingredients for functional beverages production. This study used a completely randomized design and the treatments were given in three formulas with different proportion of soy milk (mL) and banana (g), namely F1 (1000:250), F2 (1000:350), and F3 (1000:500). The results of Kruskal-Wallis test showed that the average preference of colour, flavor, taste, and viscosity characteristics among the three formulas were not significantly different (p>0.05). The most preferred functional beverage formula was F3, chosen by 88.00% of panelists. One serving size (300 mL) of F3 functional beverage contained 149 kcal energy, 34.68 g carbohydrates, 1.91 g protein, 0.24 g fat, 3.95 g dietary fiber, 26.76 g total sugars, 7.00 mg sodium, 401.20 mg potassium, 13.84 mg calcium and 42.16 mg magnesium. Therefore, the product is potential to be a functional beverage alternatives, especially for prehypertension patients.

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How to Cite
Yuni, S., Madanijah, S., Setiawan, B., & Marliyati, S. A. (1). PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI. Jurnal Gizi Dan Pangan, 11(2), 135-142. https://doi.org/10.25182/jgp.2016.11.2.%p
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