Preliminary Test of Edamame Jelly Anti Hypertension: The Analysis Of Acceptability and Nutritional Quality of Edamame Jelly

Abstract

The management of primary hypertension is divided into non-pharmacological and pharmacological therapies. Non-pharmacological therapy can be done by increasing the consumption of nuts. Edamame is a source of protein, amino acids, potassium, calcium, magnesium, and isoflavones. This study used edamame-made jelly with a mixture of carrageenan. This study analyzed the acceptability and content of edamame jelly's potassium, calcium, magnesium, and isoflavones. The research design was experimental by mixing three edamame jelly formulas. The acceptability test was conducted on 30 students, lecturers, and educational staff of the D-IV Clinical Nutrition Study Program, Jember State Polytechnic. The acceptability test includes colour, aroma, taste, firmness, and overall, with five scales. The panellists preferred the formula followed by proximate tests, potassium, calcium, magnesium, isoflavones, and total calories at the Jember State Polytechnic Food Industry Technology Laboratory. The organoleptic test results showed that the most preferred formula was P2 with 25 grams of cooked edamame. The nutritional quality of the selected edamame jelly is 139.5 kcal calories, 9.1 grams protein, 2 grams fat, 21.4 grams carbohydrates, 147 mg potassium, 36 mg calcium, 19.5 mg magnesium, and 8.1 mg isoflavones. There is a need for further research regarding the effect of edamame jelly on reducing blood pressure in sufferers of primary hypertension.