Journal of Current Research in Food Science
  • Printed Journal
  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part A
Soursop pudding with boiled moringa leaves as a healthy snack can lower uric acid levels in hyperuricemia


Author(s): Muzakar, Susyani, Listrianah, Anggun Taristi, Sriwiyanti and Hendawati

Abstract: Hyperuricemia is a condition of increasing uric acid levels which exceed than normal values. The normal value of uric acid levels for women is 6,0 mg/dL and 7,0 mg/dL for men. The prevalence of hyperuricemia in Indonesia in 2018 was 7,3%, in South Sumatra 6,48%, and in Pagar Alam City 6,34%. Uric acid levels can be affected by food intake. Foods that are low in purines, high in vitamin C and flavonoids can make uric acid become lower levels. The type of this research is a quantitative research with a quasi-experimental design. Data analysis used paired sample t-test, independent sample t-test, and multiple linear regression. The results of the independent sample t-test obtained p-value = 0.004 which indicates that there is an effect of giving soursop pudding with Moringa leaf stew on reducing uric acid levels in hyperuricemic patients. The decrease in uric acid levels is also influenced by the intake of purines and vitamin C. Soursop pudding with Moringa leaf stew which contain vitamin C and flavonoids can reduce uric acid levels in hyperuricemic patients.

Pages: 30-34 | Views: 575 | Downloads: 215

Download Full Article: Click Here

Journal of Current Research in Food Science
How to cite this article:
Muzakar, Susyani, Listrianah, Anggun Taristi, Sriwiyanti, Hendawati. Soursop pudding with boiled moringa leaves as a healthy snack can lower uric acid levels in hyperuricemia. J Curr Res Food Sci 2023;4(1):30-34.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
Call for book chapter