Pemberian Air Seduhan Bawang Putih terhadap Penurunan Tekanan Darah

Abstract

Penelitian ini bertujuan mengetahui efektifitas pemberian air seduhan bawang putih terhadap penurunan tekanan darah lansia hipertensi di Kecamatan Nanggalo Padang.Penelitianini bersifatQuasyEksperimentdengan desainOne Group Pretest Postest, dilakukan diPosyanduLansia RW 01 KelurahanSurauGadangtanggal 19-26 Februari 2014. Populasi berjumlah 70 orang dan sampel 15 lansia hipertensi. Alatpengumpulan data yaitu format pengumpulan data dan lembar observasi yang dianalisa secara univariat dan bivariatdenganuji t test (dependen).Hasil penelitian didapatkanrata-rata tekanan darah sistolik sebelumdansesudah pemberian seduhan bawang putih yaitu165,33±9,9 mmHg dan154±9,1 mmHg, t hitung 12,588. Rata-rata tekanan darah diastolik sebelum dansesudahpemberian seduhan bawang putih 96,66±16,858 mmHgdan94±12,98 mmHg, t hitung 14,492. Ada perbedaan yang signifikan tekanan darah sistolik dan diastolik sebelum dan sesudah pemberianseduhan bawang putih.Dapat disimpulkan konsumsi seduhan bawang putih dapat menurunkan tekanan darahpada lansia hipertensi. Diharapkan pada kaderdan lansia hipertensi di posyandu agar dapat mengaplikasikan pembuatan seduhan bawang putih untuk hipertensidengankonsumsisetiappagiselama 7 hariberturut-turut.

Kata Kunci : Bawang putih; tekanan darah; hipertensi; posyandu; lansia

This research aims to determine the effectiveness of the provision of water infusion of garlic on blood pressure in elderly hypertensive at Nanggalo Padang.This research is quasy experiment with one group pretest Posttest design, do atRW 01 Elderly IHC  Surau Gadang village dated February 19 to 26, 2014. The population numbered 70 people and 15 elderly hypertensive sample. Data collection tool that formats data collection and observation sheets were analyzed using univariate and bivariate with t test (dependent).Research results show that average systolic blood pressure before and after the infusion of garlic is 165.33±9.9 mmHg and 154±9.1 mmHg, t value 12.588. The average diastolic blood pressure before and after the infusion of garlic 96.66±16.858 mmHg and 94±12.98 mmHg, t value 14.492. There are significant differences in systolic and diastolic blood pressure before and after the infusion of garlic.It can be concluded steeping consumption of garlic can lower blood pressure in elderly hypertension. Expected in the cadres and the elderly hypertension in neighborhood health center in order to apply the manufacture of steeping garlic for hypertension to consume every morning for 7 days.

Keywords : Blood pressure; garlic; hypertensi; health center; aging