EFFECT OF BAY LEAVES BOILED WATER ON REDUCING BLOOD PRESSURE IN HYPERTENSION PATIENTS AT SIDOREJO PUBLIC HEALTH CENTER (PHC) IN LUBUKLINGGAU

Samidah , Ida and Murwati, Murwati (2016) EFFECT OF BAY LEAVES BOILED WATER ON REDUCING BLOOD PRESSURE IN HYPERTENSION PATIENTS AT SIDOREJO PUBLIC HEALTH CENTER (PHC) IN LUBUKLINGGAU. In: Proceeding ISEPROLOCAL. Badan Penerbitan Fakultas Pertanian Universitas Bengkulu, Bengkulu, Indonesia, pp. 123-126. ISBN 9786029071184

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Abstract

Hypertension is known as the silent killer because it occurs without symptoms, so it is neither diagnosed nor receive adequate treatment. This is why the incidence of hypertension is increasing from year to year. The number of hypertension patients worldwide currently reach 600 million patient and three million passed away every year. In Indonesia, hypertension is the third cause of death, which is 6.7% of the mortality population at all ages. Bay leaf is one alternative of traditional medicine for lowering blood pressure. This study aimed to observe effect of boiled bay leaves water to reduce blood pressure on hypertension patients at Sidorejo PHC in Lubuk Linggau in 2015. The design study was Quasi Experiment with pretest-posttest study design. Selection of samples were using non-random sampling technique and purposive sampling. Number of respondents were 30 people, divided into 15 intervention and 15 control group. The results showed that there is influence of decoction of leaves to the reduction of blood pressure in patients with hypertension in Sidorejo Public Health Center Lubuk Linggau. This is indicated by a decrease in blood pressure by an average of 149.87 mmHg / 87.87 mmHg before administration stew bay leaves, fell to 143.33 mmHg /81.33 mmHg with p-value 0.002 systole and diastole p-value 0.002. The second p-value less than α = 0:05. Expected respondent can consume and disseminate information about the bay leaf decoction as consideration for choosing an alternative treatment that can lower blood pressure in patients.

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