Ansharullah Ansharullah
Fakultas Tarbiyah dan Keguruan Universitas Islam Negeri Sultan Syarif Kasim Riau

Published : 63 Documents
Articles

KARAKTERISASI SIFAT FISIK PRODUK MIE BASAH DARI TEPUNG OPA (Dioscorea esculenta L.) TERMODIFIKASI DENGAN PENAMBAHAN BUBUR RUMPUT LAUT R, St Rahmi; Wahyuni, Sri; ansharullah, ansharullah
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.87 KB)

Abstract

ABSTRACT Gembili (Dioscorea esculenta L.) is one of the biological resources of tubers that have not been handled properly. Gembili which has the name of Opa region (Wakatobi) contains high carbohydrate so that it has potential as alternative source of non-rice and non-wheat carbohydrates. The purpose of this study was to determine the effect of seaweed porridge addition to physical quality of wet noodle product from Opa flour. This research used Completely Randomized Design (CRD), which consist of formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge. Analysis of physical quality (water absorption, development power, breaking power and cooking time) wet noodle products. The physical quality of the wet noodles from Opa flour with formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge has a water absorption value of 88.13% - 113.5%, power of noodles development ranges from 8.89 % - 33.33%, the breaking strength of noodles is 9.33% - 33.33%. So it can be concluded that the addition of seaweed porridge causes the physical quality of wet noodles from Opa flour better than before. Keywords: Opa flour, wet noodles, seaweed. ABSTRAK Umbi Gembili (Dioscorea esculenta L.) merupakan salah satu sumber daya hayati umbi-umbian yang selama ini belum banyak ditangani sebagaimana mestinya. Gembili yang mempunyai nama daerah Opa (Wakatobi) mengandung karbohidrat tinggi sehingga berpotensi sebagai sumber karbohidrat alternatif non beras dan non terigu. Tujuan penelitian ini untuk menentukan pengaruh penambahan bubur rumput laut terhadap kualitas fisik produk mie basah dari tepung Opa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 7 variasi penambahan bubur rumput laut yang disebut sebagai formulasi M0, M1, M2, M3, M4, M5, M6, dan M7. Analisis kualitas fisik (daya serap air, daya pengembangan, daya putus dan lama pemasakan) produk mie basah. Kualitas fisik mie basah dari tepung Opa pada formulasi M0, M1, M2, M3, M4, M5, M6, dan M7 memiliki nilai daya serap air berkisar 88.13% - 113.5%, daya pengembangan berkisar 8.89% – 33.33%, daya putus mie berkisar 9.33% – 33.33%. Sehingga dapat disimpulkan bahwa penambahan bubur rumput laut menyebabkan kualitas fisik mie basah dari tepung Opa semakin baik
MORFOLOGI DAN KARAKTERISASI PERTUMBUHAN BAKTERI ASAM LAKTAT (UM 1.3A) DARI PROSES FERMENTASI WIKAU MAOMBO UNTUK STUDI AWAL PRODUKSI ENZIM AMILASE Dahlan, Andi; Wahyuni, Sri; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.985 KB)

Abstract

ABSTRACT  This research aimed to determine the characteristic (morphology and growth) of Lactic Acid Bacteria (LAB) isolates(UM1.3A). This  study used the research design that consist of a characterization test (morphology and growth) LAB isolate(UM1.3A). The result showed that LAB had morphology characteristics of spherical colony, white milk and slippery surface.Growth characteristic indicated that the adaptation time of LAB (UM1.3A) was from 1st until the 14 hours, the logarithmic(growth) phase of 15th-22th hours, stationary phase of the 23st to the 26th hours and at the death phase of 25 hours. So it canbe concluded that the optimum time for enzyme-producing amylase from LAB (UM1.3A) was the 22Keywords: Enzyme, enzyme amylase, LAB, morphology, growth characteristic. ABSTRAK ndPenelitian ini bertujuan untuk menentukan karakteristik (morfologi dan pertumbuhan) Bakteri Asam Laktat (BAL) isolat(UM1.3A). Penelitian ini menggunakan desain penelitian yang terdiri dari uji karakterisasi (morfologi dan pertumbuhan) BALisolat (UM1.3A). Hasil penelitian menunjukkan bahwa karakteristik morfologi BAL berbentuk koloni bulat, warna putih susudan permukaan licin. Karakteristik pertumbuhan menunjukkan bahwa waktu adaptasi BAL (UM1.3A) yaitu dari jam ke-1sampai jam ke-14, fase logaritmik (pertumbuhan) pada jam ke-15 sampai ke-22, fase stasioner (tetap) pada jam ke-23sampai jam ke-26 dan fase kematian pada jam ke-25. Sehingga dapat disimpulkan bahwa waktu optimum untukmemproduksi enzim amilase dari BAL (UM1.3A) adalah jam ke-22. Kata kunci: Enzim, enzim amilase, BAL, morfologi, karakteristik  pertumbuhan.  
Pengaruh Pemanfaatan Media Pembelajaran Terhadap Aktivitas Siswa Ansharullah, Ansharullah; Ristiliana, Ristiliana
Kutubkhanah Vol 15, No 1 (2012): Januari - Juni 2012
Publisher : Lembaga penelitian dan pengabdian kepada masyrakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.334 KB)

Abstract

This research consists of two variables they are utilizing teaching by the teacher (independent variable or X variable) and students activities (dependent variable or Y variable). The problem which will be discussed in this study is the influence between both variables it is the influence of utilizing teaching media by the teacher toward students activities. The purpose of this study is whether there is significant effect between utilizing teaching media toward students activities in the study of integrated social studies.
Kajian Tingkat Kontinum Kapital Sosial Fakultas Tarbiyah dan Keguruan dan mewujudkan visi dan misi dan tujuan UIN Sultan Syarif Kasim Riau Ansharullah, Ansharullah
Sosial Budaya Vol 10, No 2 (2013): Juli - Desember 2013
Publisher : Lembaga penelitian dan pengabdian kepada masyrakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.497 KB)

Abstract

affect the level of social capital owned continuum employee and lecturer in the Faculty of Educatuion and Teaching Of State Islamic university of Suska Riau. The subjects were employees and lecturer in the Faculty of Of State Islamic university of Suska Riau. While the object of this study is the level of social capital owned continuum employee and lecturer in the Faculty of Educatuion and Teaching Of State Islamic university of Suska Riau. The study population was all employees structural (administration) and functional as many as 44 people (lecturers) as many as 158 people. The sampling method consisted of two ways, namely for employees structural variables using total sampling method and for the functional variables (lecturer) using purposive indicate that the level of social capital continuum structurally categories and cognitive categories that are owned by the employee and lecturer at the Faculty of Educatuion and Teaching of State Islamic university of capital category with a percentage of 79.90%, as it ranges between 76% - 100%.
PENGARUH FORMULASI TEPUNG WIKAU MAOMBO DAN TEPUNG TAPIOKA TERHADAP PENILAIAN ORGANOLEPTIK NUGGET IKAN BANDENG (Chanos chanos) Minaula, Magnalia; Wahyuni, Sri; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.18 KB)

Abstract

ABSTRACT  Wikau maombo is a food product that can be consumed as a substitute for rice and wheat flour. Nugget is a productmade using wheat flour as a binder, but the content of gluten in wheat flour can form gluteomorphin which causes hyperactive behavior disorder in children; therefore,we used wikau maombo flour as an alternative of wheat to make nibbles.The purpose of this research was to study the effect of wikau maombo flour and tapioca starch formulation on milkfishnugget manufacture (Chanos chanos) on organoleptic assessment, physical characteristics, and nutritional content of thenugget product. This research used a completely randomized design (CRD) of one factor with 5 treatments i.e. 0% wikaumaombo flour: 40% tapioca flour: 60% milkfish (N1), 10% wikau maombo flour: 30% tapioca flour: 60% milkfish (N2), 20%wikau maombo flour: 20% tapioca flour: 60% milkfish (N3), 30% wikau maombo: 10% tapioca flour: 60% milkfish (N4), and40% wikau maombo flour: 0% tapioca: 60% milkfish (N5). The results show that the treatment of wikau maombo flour andtapioca flour had mixed effect on organoleptic characteristics of milkfish nugget.The treatment had a very significant effect onaroma, taste, and texture but it had no significant effect on color. The N4 was the best treatment with favorite rating scores ofcolor, texture, aroma,and taste reached 4.07(like), 4.35(like), 4.15 (like), and 4.33 (like), respectively.Keywords: Wikau maombo flour, tapioca flour, milkfish, nugget. ABSTRAK Wikau maombo merupakan produk pangan yang dapat dikonsumsi sebagai pengganti beras dan tepung terigu.Nugget merupakan produk yang dibuat menggunakan tepung terigu sebagai pengikat, namun kandungan gluten dalamtepung terigu dapat membentuk glutemorfin yang menyebabkan gangguan perilaku hiperaktif pada anak-anak, maka dari itudilakukan upaya pembuatan nugget berbahan dasar tepung wikau maombo. Penelitian ini bertujuan untuk mempelajaripengaruh formulasi penambahan tepung wikau maombo dan tepung tapioka pada pembuatan nugget ikan bandeng (Chanos chanos) terhadap penilaian organoleptik, karakteristik fisik dan kandungan gizi produk nugget. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 5 perlakuan yaitu 0% tepung wikau maombo : 40%tepung tapioka : 60% ikan bandeng (N1), 10% tepung wikau maombo : 30% tepung tapioka : 60% ikan bandeng (N2), 20%tepung wikau maombo : 20% tepung tapioka : 60% ikan bandeng (N3), 30% tepung wikau maombo : 10% tepung tapioka :60% ikan bandeng (N4) dan 40% tepung wikau maombo : 0% tepung tapioka : 60% ikan bandeng (N5) yang merupakankombinasi proporsi yang berbeda antara tepung wikau maombo dengan penambahan ikan bandeng. Hasil penelitianmenunjukkan bahwa perlakuan formulasi tepung wikau maombo dan tepung tapioka terhadap karakteristik organoleptiknugget ikan bandeng berpengaruh sangat nyata terhadap aroma, rasa dan tekstur namun berpengaruh tidak nyata terhadapwarna. Perlakuan N4 merupakan perlakuan terbaik dengan skor penilaian kesukaan terhadap warna 4.07 (suka), tekstur4.35 (suka), aroma 4.15 (suka) dan rasa 4.33 (suka). Kata kunci: Wikau maombo, tepung tapioka, ikan bandeng, nugget.
APLIKASI EDIBLE COATING BERBASIS PATI SAGU DENGAN PENAMBAHAN ASAM SITRAT UNTUK MENINGKATKAN DAYA SIMPAN CABAI RAWIT (Capsicum frustescens) Rustan, Novani Dwiyanti; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (490.193 KB)

Abstract

ABSTRACT  This study aimed to investigate the effect of edible coating treatment based on sago starch with the addition of citric acid tothe storage capacity of chili. Sensory tests include assessment of color, texture and aroma and analysis of vitamin C contentduring storage were done in this study. The results showed that the application of edible coatings based on sago starch withthe addition of citric acid decreased the sensory quality of chili during storage, but the decreasing of sensory quality of chiliwas not as significant as compared to the addition of citric acid. Sample A5 had better results on sensory tests (color,texture, and aroma) during storage than controls. In addition, vitamin C content of F5 sample decreased but not as significantas control.  Keywords: edible coating, sago starch, citric acid.  ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan edible coating berbasis pati sagu dengan penambahan asamsitrat terhadap daya simpan cabai rawit selama penyimpanan. Uji sensori meliputi penilaian mutu warna, tekstur dan aromadan analisis kandungan vitamin c selama penyimpanan telah dilakukan pada penelitian ini. Hasil penelitian menunjukkanbahwa aplikasi edible coating berbasis pati sagu dengan penambahan asam sitrat terjadi penurunan mutu sensori padacabai rawit selama penyimpanan, namun penurunan mutu sensori cabai rawit tidak sesignifikan dibandingkan tanpapenambahan asam sitrat. Sampel A5 mempunyai hasil yang lebih baik terhadap uji sensori (warna, tekstur, dan aroma)selama penyimpanan dibandingkan kontrol. Selain itu, kadar vitamin C pada sampel A5 mengalami penurunan tetapi tidaksesignifikan kontrol. Kata kunci: edible coating, pati sagu, asam sitrat.
PENGARUH PENAMBAHAN MINYAK SAWIT DALAM PROSES PENANAKAN NASI PADA RICE COOKER TERHADAP PEMBENTUKAN PATI RESISTEN 5 UNTUK PENDERITA DIABETES MELITUS (DM) TIPE 2 Susanto, Eki Tri; ansharullah, ansharullah; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.109 KB)

Abstract

ABSTRACT                The purpose of this research was to determine the effect of palm oil addition on the formation of resistant starch type 5. This study used a completely randomized design (CRD) with three replicates. This research consists of 5 treatments, i.e. the ratio of palm oil addition to the rice (Palm oil: Ciliwung rice) M0 (0 mL: 100 g), M1 (5 mL: 100 g), M2 (10 mL: 100 g), M3 (100 g: 15 mL), and M4 (20 mL: 100 g). The results show that there was a significant effect of the palm oil addition on the levels of fat, fiber, glucose, and resistant starch. M4 treatment was the best treatment with 0.76% fat content, 1.37% fiber content, 1.38%, glucose content, and 7.42 % of resistant starch content. The results indicate that the addition of palm oil on rice cooking process increased the resistant starch on the rice.Keywords: Rice, Resistant Starch, Diabetes ABSTRAK Tujuan penelitian ini menentukan pengaruh penambahan minyak sawit terhadap pembentukan pati resisten tipe 5. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Penelitian ini terdiri dari 5 perlakuan yaitu penambahan minyak sawit  terhadap beras ciliwung (minyak sawit : beras ciliwung) M0= ( 0 mL : 100 g), M1= (5 mL : 100 g), M2= (10 mL : 100 g), M3= (15 mL : 100 g), M4= (20 mL : 100g). Hasil penelitian ini menunjukkan bahwa ada pengaruh sangat nyata terhadap  kadar lemak, kadar serat, kadar glukosa dan kadar pati resisten. Perlakuan M4 merupakan perlakuan terbaik yang memiliki nilai kadar lemak 0,76 %, kadar serat  1,37 %, kadar glukosa 1,38 %, dan kadar pati resisten 7,42 %. Hasil penelitian ini menunjukkan penambahan minyak sawit pada penanakan nasi menambah kandungan pati resisten pada nasi.Kata kunci: Beras, Pati Resisten, Diabetes.
KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA SARI WORTEL, TEPUNG UBI JALAR (Ipomoea batatas L.) DAN TEPUNG TERIGU TERHADAP MIE BASAH Satriadin, Satriadin; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.082 KB)

Abstract

ABSTRACT This study aimed to determine the effect of carrot extract, sweet potato flour and wheat flour to organoleptic andphysicochemical characteristics of wet noodles. The results showed that the best treatment of wet noodle product was P5sample (carrot juice of 20%, white sweet potato flour of 35% and wheat flour of 45%) with an average preferences of color of3.65% (rather like), aroma of 3.53% (like), texture of 3.72% (rather like), taste of 3.55% (rather like). Moisture, ash, proteincontents and water absorption in the P5 sample were 60.94%, 1.53%, 0.83% and 10.34%, respectively. So it can beconcluded that the best treatment of carrot extract, sweet potato flour and wheat flour on the production of wet noodle were20% : 35% and 45%. Keywords : Wet noodles, carrot extract, sweet potato flour, organoleptic.  ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari wortel, tepung ubi jalar dan tepung terigu terhadapkarakteristik organoleptik dan fisikokimia mie basah. Hasil penelitian menunjukkan bahwa perlakuan terbaik produk miebasah yaitu P5 (sari wortel 20%, tepung ubi jalar 35% dan tepung terigu 45%) dengan rata-rata kesukaan terhadap warnasebesar 3.65% (Agak suka), aroma sebesar 3.53% (Agak suka), tekstur sebesar 3.72% (Agak suka), rasa sebesar 3.55%(Agak suka). Kadar air, abu, protein dan daya serap air pada sampel P5 berturut-turut sebesar 60.94%, 1.53%, 0.83% dan10.34%. Sehingga dapat disimpulkan bahwa perlakuan terbaik perbandingan sari wortel, tepung ubi jalar dan tepung terigu pada pembuatan mie basah yakni 20% : 35% dan 45%. Kata kunci: Mie basah, sari wortel, ubi jalar putih, organoleptik.
PENGARUH PENGGUNAAN SIRUP GLUKOSA TERHADAP KARAKTERISTIKORGANOLEPTIK DAN NILAI GIZI KUE NASTAR KEJU Febrianti, Febrianti; karimuna, La; ansharullah, ansharullah
Jurnal Sains dan Teknologi Pangan Vol 2, No 2 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.571 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan sirup glukosa sagu terhadap karakteristikorganoleptik dan nilai gizi kue nastar keju. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yangterdiri atas lima perlakuan yaitu substitusi gula pasir : sirup glukosa (100%:0% (P0) ; 75%:5% (P1) ; 50%:50%(P2) ; 25%:75% (P3) ; 0%:100% (P4). Hasil penelitian menunjukkan bahwa perlakuan penggunaan sirup glukosasagu berpengaruh sangat nyata terhadap penilaian organoleptik dan kandungan nutrisi kue nastar keju.Perlakuan penggunaan gula pasir 50% dan sirup glukosa 50% merupakan perlakuan yang paling disukai panelisdengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar  4.00 (suka),3.95 (suka), 3.95 (suka) dan 4.22 (suka). Sedangkan berdasarkan analisis kandungan nutrisi meliputi kadar air,abu, lemak, protein dan kadar glukosa berturut-turut sebesar 4.25%, 0.97%, 13.52%, 2.42 % dan 68.44%. Kata kunci: gula pasir, kue nastar keju, sirup glukosa.
PENGARUH PEMBERIAN JUICE MIX MENTIMUN, MELON DAN SEMANGKA TERHADAP PENURUNAN TEKANAN DARAH PENDERITA HIPERTENSI DI WILAYAH PUSKESMAS RANOMEETO KABUPATEN KONAWE SELATAN Yuda Arjawa, I Made Adi; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.536 KB)

Abstract

ABSTRACT This study aimed to determine the ratio of cucumber, melon, and watermelon most preferred by panelists and the effect of the most preferred juice mix on the reduction of systolic and diastolic blood pressure of hypertension patients in the Working Area of Ranomeeto Health Center, South Konawe Regency. This research was a pre-quasi experimental study. The design of this study used one group pretest-posttest design, where there was only one treatment group which had an intervention in the form of cucumber, melon and watermelon mix juice. Analysis of the effect of juice mix on the blood pressure of respondents was done based on age, gender, exercise habits, and body mass index (BMI). The systolic and diastolic blood pressure (mmHg) data were collected before and after the intervention. The product given to the respondents was from the best organoleptic assessment results. The results showed that the formula of 45 g cucumber, 45 g melon, and 210 g watermelon was the most favored combination by panelists with a score of preference for color, aroma, taste, and the overall scores of 4.10 (like), 3.86 (like), 4.26 (like), and 4.16 (like), respectively. The average change in systolic blood pressure shortly after consuming the mixed juice was 9.71 mmHg and the average change in diastolic blood pressure shortly after drinking the mixed juice was 3.71 mmHg. The average decrease in respondents' blood pressure was 17 mmHg after seven days of intervention. Meanwhile, the average reduction in diastolic blood pressure of respondents was 5 mmHg after seven days of intervention.Keywords: hypertension, blood pressure, cucumber, melon, watermelon. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh rasio buah mentimun, melon dan semangka pada juice mix terhadap tingkat kesukaan panelis dan pengaruh pemberian juice mix mentimun, melon dan semangka terhadap penurunan tekanan darah sistolik dan diastolik penderita hipertensi di Wilayah Kerja Puskesmas Ranomeeto Kabupaten Konawe Selatan. Penelitian ini merupakan penelitian pre-quasi eksperimen, rancangan penelitian ini menggunakan one group pretest posttest design. Dimana hanya terdapat satu kelompok perlakuan yang kemudian diberikan intervensi berupa pemberian juice mix mentimun, melon dan semangka. Analisis efek pemberian juice mix terhadap tekanan darah responden berdasarkan umur, jenis kelamin, kebiasaan olahraga, dan indeks massa tubuh (IMT). Data yang diukur adalah tekanan darah sistolik dan diastolik (mmHg) sebelum dan sesudah intervensi. Produk yang diberikan kepada responden adalah dari hasil penilaian organoleptik terbaik. Hasil penelitian menunjukan bahwa formula mentimun 45g, melon 45 g dan semangka 210 g merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4.10 (suka), aroma sebesar 3.86 (suka), rasa sebesar 4.26 (suka), dan overall sebesar 4.16 (suka), dengan rata-rata perubahan tekanan darah sistolik sesaat setelah mengonsumsi juice mix adalah 9.71 mmHg dan rata-rata perubahan tekanan darah diastolik sesaat setelah mengonsumsi juice mix adalah 3.71 mmHg. Secara umum rata-rata penurunan tekanan darah responden adalah  17 mmHg setelah 7 hari pemberian intervensi. Sedangkan secara umum rata-rata penurunan tekanan darah diastolik responden adalah 5 mmHg setelah 7 hari pemberian intervensi.Kata kunci: Hipertensi, Tekanan darah, Mentimun, Melon, Semangka.