THE EFFECT OF BALANCE LEAF BOILING ON CHANGES IN BLOOD PRESSURE IN HYPERTENSION PATIENTS IN THE WORKING AREA OF PAYUNG SEKAKI PEKANBARU HEALTH CENTER

Abstract

Hypertension is a health problem in the world, both developed and developing countries. Hypertensive patients routinely take drugs to control and lower blood pressure, but people are now getting tired of taking drugs because of the side effects of hypertension drugs that make dizziness, diarrhea and coughing. People turn to non-pharmacological treatment, one of which is by consuming boiled salam leaves to control blood pressure. Salam leaves contain flavonoids as antioxidants that can lower blood pressure. Consuming a decoction of salam leaves 2 times a day for 7 days as much as 150 cc, according to the SOP. The purpose of this study was to determine the effect of boiled salam leaves on changes in blood pressure in hypertensive patients in the work area of the Simpang Tiga Inpatient Health Center Pekanbaru City involving 14 respondents. The study was conducted on 12 June to 6 July. The research design used is Cross Over Design with pre-test and post-test designs. The sampling technique used is purposive sampling with inclusion criteria. The research instruments used were observation sheets, SOPs and also a sphygmomanometer. The results of this study indicate that there is an effect of salam leaf decoction before and after giving the salam leaf stew with p value = 0.00 where it can be concluded that there is an effect of salam leaf stew on reducing blood pressure in hypertensive patients. The results of the Decoction and Drug Statistical Test showed a systolic P value of 0.264 > (0.05) and a diastolic p value of 0.100 < (0.05), indicating that there was no significant difference between the decoction and the drug in controlling and lowering blood pressure in hypertensive patients. This study recommends to further researchers to conduct further research on the effect of boiled Bay leaves on changes in blood pressure in patients with hypertension.