Produksi Infused Water Berbahan Dasar Seledri untuk Para Penderita Hipertensi
DOI:
https://doi.org/10.18196/berdikari.v10i2.13271Keywords:
functional Food, hipertensi, infused water,Abstract
Hypertension is one of the causes of premature death worldwide or better known as the “silent killer,” because people with hypertension often do not feel any symptoms. The prevalence of hypertension in the community is included in the high category, which is 34.1%. The general purpose of this community service is to improve the knowledge and skills of nutrition alumni who are members of IKAGIZI. The specific goal is to foster an entrepreneurial spirit by producing infused water as a functional food product made from celery. These efforts can have health and economic value for the community. Programs and activities are carried out through training and practice in making celery-based infused water products. The service produced commercial functional food products and was expected to be the main solution to reducing hypertension in the community.
References
Anuhgera, D. E., Yolanda, R., Sitorus, R., Ritonga, N. J., & . D. (2020). Pengaruh Pemberian Rebusan Daun Seledri (Apium Graveolens L) Terhadap Tekanan Darah Pada Wanita Menopause Dengan Hipertensi. Jurnal Kebidanan Kestra (Jkk), 3(1), 67–74. https://doi.org/10.35451/jkk.v3i1.502
Awaludin, A., Maulianawati, D., & Adriansyah, M. (2020). Potensi Ekstrak Etanol Seledri (Apium graveolens) untuk Maskulinisasi Ikan Cupang (Betta sp). JURNAL SUMBERDAYA AKUATIK INDOPASIFIK. https://doi.org/10.46252/jsai-fpik-unipa.2019.vol.3.no.2.87
Dwinanda, A., Afriani, N., & Hardisman, H. (2019). Pengaruh Jus Seledri (Apium graveolens L.) terhadap Gambaran Mikroskopis Hepar Tikus (Rattus norvegicus) yang Diinduksi Diet Hiperkolesterol. Jurnal Kesehatan Andalas, 8(1), 68. https://doi.org/10.25077/jka.v8i1.972
Mariyona, K. (2020). Penurunan Tekanan Darah Penderita Hipertensi dengan Pemberian Air Rebusan Seledri (Apium graveilens L). Ocean Learning Center (OLC).
Munir, N. F., & Munir, N. W. (2020). Infused Water Jeruk Lemon (Citrus limon) DAN JAHE MERAH (Zingiber officinale Roxb.var. Rubrum). Jurnal Ilmiah Kesehatan Iqra, 8(2), 94–99.
Muzaifa, M., Lubis, Y. M., & Arifullah, M. (2020). Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia). Jurnal Teknologi Dan Industri Pertanian Indonesia, 11(2), 84–89. https://doi.org/10.17969/jtipi.v11i2.14656
Muzakar, M., & Nuryanto, N. (2018). Pengaruh Pemberian Air Rebusan Seledri Terhadap Penurunan Tekanan Darah Pada Penderita Hipertensi. Jurnal Pembangunan Manusia, 53(9), 1689–1699.
Naqiyya, N. (2020). Potensi Seledri (Apium Graveolens L) Sebagai Antihipertensi. Journal of Health Science and Physiotherapy, 2(2). https://doi.org/10.35893/jhsp.v2i2.50
Prajayanti, E. D., Sari, I. M., & Susilowati, T. (2020). Senam Hipertensi Dan Demonstrasi Jus Seledri Untuk Penderita Hipertensi Di Pucang Sawit Surakarta. GEMASSIKA : Jurnal Pengabdian Kepada Masyarakat, 4(2), 137. https://doi.org/10.30787/gemassika.v4i2.575
Risekdas, K. (2018). Hasil Utama Riset Kesehatan Dasar. Kementrian Kesehatan Republik Indonesia.
Savira, A. N., Fatmawati, R., Rozin Z, M., & Eko S, M. (2018). Peningkatan Minat Belajar Siswa Dengan Menggunakan Metode Ceramah Interaktif. Factor M, 1(1), 43–56. https://doi.org/10.30762/f_m.v1i1.963
Sihite, N., Podojoyo, P., & Yusuf, M. (2021). Edukasi Perilaku Cuci Tangan Pakai Sabun ( CTPS ) Bagi Lansia di Panti Sosial Tresna Werdha Teratai. BERDIKARI : Jurnal Inovasi Dan Penerapan Ipteks, 9(2), 181–190. https://doi.org/10.18196/berdikari.v9i2.11538
Smith, B. J., Tang, K. C., & Nutbeam, D. (2006). WHO health promotion glossary: New terms. Health Promotion International, 21(4). https://doi.org/10.1093/heapro/dal033
World Health Organization. (2017). WHO | Health equity. In Who (pp. 1–100).
Yuniastuti, A. (2014). Peran Pangan Fungsional Dalam Meningkatkan Derajat Kesehatan. In PROSIDING SEMINAR NASIONAL & INTERNASIONAL, 1(12), 1–11. http://download.portalgaruda.org/article.php?article=179200&val=426&title=Peran Pangan Fungsional Dalam Meningkatkan Derajat Kesehatan
Downloads
Published
Issue
Section
License
Copyright
Authors retain copyright and grant BERDIKARI Jurnal Inovasi dan Penerapan IPTEK the right of first publication with the work simultaneously licensed under an Attribution 4.0 International (CC BY 4.0) that allows others to remix, adapt and build upon the work with an acknowledgment of the work's authorship and of the initial publication in BERDIKARI Jurnal Inovasi dan Penerapan IPTEK.
Authors are permitted to copy and redistribute the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in BERDIKARI Jurnal Inovasi dan Penerapan IPTEK
License
Articles published in the BERDIKARI Jurnal Inovasi dan Penerapan IPTEK) are licensed under an Attribution 4.0 International (CC BY 4.0) license. You are free to:
- Share — copy and redistribute the material in any medium or format.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
This license is acceptable for Free Cultural Works. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
