Analisis zat gizi dan uji organoleptik puding ekstrak kelor sebagai makanan alternatif tinggi flavonoid untuk penderita hipertensi

Hypertension is a persistent high value of blood pressure where blood pressure is above 140 mmHg and diastolic blood pressure is above 90 mmHg. Antihypertensive activity is a phytochemical substance that produces the ability to reduce oxidative stress, inhibit the activity of angiotensin converting enzymes, promote relaxation of the endothelium of blood vessels. Moringa plant (Moringa oleifera Lamk) is a plant that high antioxidants with various active ingredients such as tannins, steroids, triterpenoids, flavonoids, and has potential benefits. The moringa plant is very rich in nutrients so that this plant is widely used both as a source of nutrients and medicinal plants are very rich in their functions. This study aims to analyze the content of macronutrients, fiber, and flavonoids in the manufacture of Moringa extract pudding, preferences which include color, taste, aroma, and texture. The design of this study used experimental with 2x treatments consisting of the addition of Moringa extract of 0.25%, 0.50%, and 0.75%. Flavonoid content is measured using phytochemical tests and organoleptic tests using hedonic tests. The data were analyzed using excel if fh > 0.05 then the duncan test continued. The addition of the balance preferred by the panelists was Moringa extract 0.75% based on organoleptic test results (color, taste, aroma and texture) with the nutritional content in moringa extract pudding, namely protein as much as 14.21 grams, fat 18.73 grams, carbohydrates as much as 9.69 grams, fiber is 1.38 grams, and flavonoids are 2.56 mg. Formula 3 with the addition of 0.75% Moringa extract is the best formula.