<![CDATA[Latar Belakang: Hipertensi merupakan salah satu penyakit tidak menular yang menjadi penyebab utama morbiditas dan mortalitas di dunia. Terapi nonfarmakologis menggunakan kombinasi buah yang kaya kalium dan senyawa bioaktif, seperti semangka, jambu biji, dan alpukat, berpotensi membantu menurunkan tekanan darah.Tujuan: Mengetahui perbandingan efektivitas smoothie semangka–jambu biji dan smoothie semangka–alpukat terhadap penurunan tekanan darah pada penderita hipertensi di Kabupaten Kampar. Metode: Penelitian kuantitatif dengan desain quasi-experiment menggunakan rancangan two-group pretest–posttest. Populasi penelitian berjumlah 161 penderita hipertensi. Sampel sebanyak 50 responden ditentukan menggunakan aplikasi G*Power versi 3.1.9.7 dan dibagi menjadi dua kelompok, masing-masing 25 responden. Pengambilan sampel dilakukan dengan simple random sampling. Intervensi diberikan selama 7 hari berturut-turut. Analisis data menggunakan uji Wilcoxon, Mann–Whitney, dan N-Gain Score dengan tingkat kemaknaan p < 0,05. Hasil: Kedua kelompok mengalami penurunan tekanan darah setelah intervensi berdasarkan uji Wilcoxon Signed-Rank Test (p < 0,001). Kelompok smoothie semangka–jambu biji mengalami penurunan rata-rata tekanan darah sistolik sebesar 22,80 mmHg, sedangkan kelompok smoothie semangka–alpukat sebesar 24,28 mmHg. Hasil uji Mann–Whitney menunjukkan terdapat perbedaan efektivitas penurunan tekanan darah sistolik antara kedua kelompok (p=0,027). Nilai N-Gain Score kelompok smoothie semangka–alpukat (0,69) lebih tinggi dibandingkan dengan kelompok smoothie semangka–jambu biji (0,63), yang menunjukkan efektivitas penurunan tekanan darah yang lebih baik. Kesimpulan: Konsumsi smoothie semangka-alpukat secara signifikan lebih efektif dalam menurunkan tekanan darah penderita hipertensi dibandingkan dengan smoothie semangka-jambu biji. Kata Kunci: Hipertensi, Smoothie, Semangka, Jambu Biji, Alpukat, Tekanan darah Background: Hypertension is a non-communicable disease and a leading cause of morbidity and mortality worldwide. Non-pharmacological therapy utilizing a combination of fruits rich in potassium and bioactive compounds—such as watermelon, guava, and avocado—has the potential to help lower blood pressure. Objective: To compare the effectiveness of watermelon-guava smoothies versus watermelon-avocado smoothies in reducing blood pressure among hypertensive patients in Kampar Regency. Methods: This was a quantitative study employing a quasi-experimental design with a two-group pretest-posttest approach. The study population consisted of 161 hypertensive patients. A sample of 50 respondents was determined using G*Power software (version 3.1.9.7) and divided into two groups of 25 respondents each. Simple random sampling was used for participant selection. The intervention was administered over seven consecutive days. Data analysis involved the Wilcoxon test, Mann-Whitney test, and N-Gain Score calculation, with a significance level of p<0.05. Results: Both groups experienced a reduction in blood pressure following the intervention, as indicated by the Wilcoxon Signed-Rank Test (p<0.001). The watermelon–guava smoothie group showed a mean reduction in systolic blood pressure of 22.80 mmHg, while the watermelon–avocado smoothie group showed a reduction of 24.28 mmHg. Mann–Whitney test results revealed a difference in the effectiveness of systolic blood pressure reduction between the two groups (p=0.027). The N-Gain score for the watermelon–avocado smoothie group (0.69) was higher than that of the watermelon–guava smoothie group (0.63), indicating greater effectiveness in lowering blood pressure. Conclusion: Consuming watermelon-avocado smoothies is significantly more effective at lowering blood pressure in hypertensive patients compared to watermelon-guava smoothies. Keywords: Hypertension, Smoothie, Watermelon, Guava, Avocado, Blood pressure]]>
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