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All Journal Jurnal Gizi dan Kesehatan
Msy . Miranda
Poltekkes Kemenkes Palembang
Nursing Public Health

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Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
Co-Authors MANUNTUN ROTUA Susyani Susyani