Food Bar Tinggi Magnesium untuk Penderita Hipertensi
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Abstract
Hipomagnesemia dan asupan magnesium tidak adekuat sering terjadi pada penderita hipertensi. Konsumsi makanan tinggi magnesium akan meningkatkan kadar magnesium serum. Tujuan penelitian menghasilkan food bar tinggi magnesium untuk penderita hipertensi dari pangan lokal, serta menganalisis pengaruh pemberian food bar terhadap asupan dan kadar magnesium serum penderita hipertensi. Penelitian dilakukan dalam dua tahap, yaitu tahap pembuatan food bar tinggi magnesium dari kacang merah dengan true experimental designs, serta tahap pemberian food bar kepada 30 orang penderita hipertensi menggunakan desain pre post test control group design. Formulasi dilakukan untuk menghasilkan food bar dengan kandungan energi 150-200 kkal serta magnesium 150 mg per porsi. Uji daya terima diberikan kepada panelis gagak terlatih sejumlah 30 orang. Uji daya terima dilakukan untuk mengetahui tingkat penerimaan food bar berdasarkan tanggapan kesukaan dari aspek rasa, warna, aroma dan tekstur oleh panelis. Formulasi food bar yang paling disukai terbuat dari biji labu kuning 75 gram, kacang merah 50 gram, bekatul 25 gram, dan bubuk kedelai 10 gram. Asupan magnesium selama penelitian pada kelompok intervensi lebih tinggi dibanding kelompok kontrol (277,7±50,75 vs 216,4±25,97). Namun demikian, pemberian food bar selama 14 hari belum dapat meningkatkan kadar serum magnesium subjek hipertensi.
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