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Journal : International Journal of Applied and Advanced Multidisciplinary Research (IJAAMR)

Literature Review Traditional Medicine To Stabilize Blood Pressure In Hypertension Sufferers Riska Nabila; Hidiyatul Fithi
International Journal of Applied and Advanced Multidisciplinary Research Vol. 1 No. 1 (2023): September 2023
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijaamr.v1i1.232

Abstract

Hypertension occurs when blood pressure exceeds normal limits, with a systolic pressure typically around 140 mmHg and a diastolic pressure around 90 mmHg. One approach to managing blood pressure involves a combination of modern therapies and the utilization of traditional herbal remedies. This study is a literature review aimed at gathering data and sources related to a specific topic from various sources, including journals, books, the internet, and other published works. Several herbal plants, such as dates, boiled celery water, moringa leaves, papaya leaves, ginger, garlic extract, cucumber juice, and carrot juice, can serve as traditional remedies to lower blood pressure. Hypertensive patients may consider using traditional (non-pharmacological) medicine as an alternative for blood pressure reduction.  
Organoleptic Characteristics of Soy Milk Powder with the Addition of Red Ginger Extract (Zingiber officinale var. rubrum) Jufrin Pagune; Riska Nabila
International Journal of Applied and Advanced Multidisciplinary Research Vol. 1 No. 1 (2023): September 2023
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijaamr.v1i1.349

Abstract

Soy milk powder is one of the natural products used to diversify liquid soy milk. One of the drawbacks of processed soy milk is its bland taste or odor, which necessitates the addition of essence in the form of red ginger extract. The objective of this research is to determine the best treatment based on organoleptic characteristics, specifically using the hedonic method or panelist preference test. This research employed a completely randomized design (CRD) with 4 treatments, each replicated 3 times: S0 = 500 ml soybean juice, S1 = 500 ml soybean juice + 20 ml red ginger extract, S2 = 500 ml soybean juice + 30 ml, and S3 = 500 ml soybean juice + 40 ml. The organoleptic test results for soy milk powder revealed that the aroma preferred most by the panelists was found in treatment S3 with a score of (3.9), the taste preferred most by the panelists was also found in treatment S3 with a score of (4.4), and the color preferred most by the panelists was found in treatment S0 with a score of (4.1).