<![CDATA[Background: Hypertension is a major risk factor for heart disease, in addition to hiperkolesterolemia and diabetes mellitus. The content of the smoothies contains high potassium and low sodium to lower blood pressure. Objective: To know the influence of giving smoothies of ambon banana, smoothies of melon and smoothies of blend of ambon banan and melon foward s decrease in blood pressure in female hypertensive sufferers 45-59 years old. Research method: The type of research design used Experiment Design Quasy with pre and post test three –group design. The subjects of this study were women aged 45-59 years old with systolic blood pressure 130-170 mmHg and 90-100 mmHg diastolic blood pressure. The total number of 7 respondents in group I, 7 respodentd in group II and 7 respondents in group III. Systolic and diastolic blood pressure were measured by using a sphygmonamometer a mercury. Intake was measured by using a food eating recall 3x24hour and was analyzed by using nutrisurvey. Statistical analysis used paired t test and wilcoxon test (α=0,05). Results :There is a difference in systolic blood pressure before and after the treatment given in Group I, group II and group III with a p-value 0.0001 0.0001, and 0.017.There is adifference indiastolic blood pressurebefore and after thegivengroupI, groupIIand groupIIIwith ap-value of0.018,0.0180.028. Conclusion :The giving smoothies of ambonbanana, smoothies of melon and blended smoothies of ambonbanana andmelondeclineblood pressure. Abstrak : Latar Belakang: Hipertensi merupakan faktor risiko utama penyakit jantung, selain hiperkolesterolemia dan diabetes melitus. Kandungan dalam Smoothies mengandung kalium tinggi dan natrium rendah dapat menurunkan tekanan darah. Tujuan: Mengetahui pengaruh pemberian smoothies pisang ambon, smoothies melon dan smoothies campuran pisang ambondan melon terhadap penurunan tekanan darah pada perempuan penderita hipertensi usia 45-59 tahun. Metode: Jenis penelitian Quasy Experiment Design dengan rancangan pre and post test three group design. Subjek penelitian ini adalah perempuan usia 45-59 tahun dengan tekanan darah sistolik 130-170 mmHg dan tekanan darah diastolik 90-100 mmHg. Jumlah responden sebanyak 7 responden pada kelompok perlakuan I, perlakuan II dan perlakuan III.Tekanan darah sistolik dan diastolik diukur menggunakan sphygmonamometer air raksa. Asupan makan diukur menggunakan food reall 3x24 jam dan dianalisis menggunakan nutrisurvey. Analisis statistik menggunakan uji paired t-test dan Wilcoxon (α = 0,05). Hasil: Ada perbedaan tekanan darah sistolik sebelum dan sesudah diberikan perlakuan pada kelompok I, kelompok II dan kelompok III dengan p-value 0,0001, 0,0001 dan 0,017. Ada perbedaan tekanan darah diastolik sebelum dan sesudah diberikan perlakuan kelompok I, kelompok II dan kelompok III dengan p-value 0,028, 0,018, 0,018. Simpulan: Pemberian smoothies pisang ambon, smoothies melon dan smoothies campuran pisang ambon dan melon berpengaruh terhadap penurunan tekanan darah.]]>
