PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI
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.
Keywords: banana; functional
beverages; product development; soy milk
Penulis: Sri Yuni, Siti
Madanijah, Budi Setiawan, Sri Anna Marliyati
Kode Jurnal: jpkesmasdd160548
