ACCEPTANCE TEST AND ANTIOXIDANT LEVELS CAT TONGUE COOKIES “RED ROSELLA FLOWER FLOUR” AS AN ALTERNATIVE Snack for HYPERTENSION PATIENTS

Abstract

Background Hypertension is a condition where systolic blood pressure is more than 140 mmHg and
diastolic is more than 90 mmHg. Hypertension often causes no symptoms, while persistently high blood
pressure over a long period of time can cause complications. Hypertension often occurs in Indonesia,
lifestyle habits such as physical activity, stress factors and food consumption patterns that exist in the
community are the main causes of high hypertension sufferers in Indonesia. Therefore, it is necessary to have
an innovative snack with antioxidant content, namely rosella flower petals. The purpose of this study was to
determine the acceptability and antioxidant level of the Cat's Tongue Pastries "Flour Kelopak Bunga
Rosella" as an Alternative Snack for Patients with Hypertension. The experimental design method is 4
formulations of rosella flower petal flour with wheat flour, formulations HR0 (0:150), HR1 (10:140), HR2
(15:135), HR3 (20:130). Using a hedonic scale test based on indicators of color, taste, aroma and texture
given to 25 panelists. In testing the antioxidant levels of cat's tongue cookies (rosella flower petals) using the
DPPH method on the HR0 formulation (control) and the best formulation was the result of organoleptic tests.
The results showed organoleptic properties, the most preferred formulation by panelists was the formulation
with code HR1 with a ratio of rosella flower petal flour to wheat flour (10:40). Meanwhile, the antioxidant
content in the formulation preferred by the panelists was the HR1 formulation of 21.49% with an IC50 value
of 4.309 mg/mL.