PENGARUH PEMBERIAN REBUSAN BAWANG PUTIH (Allium sativum L.) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI

Abstract

Hypertension is one of the main health problems in the elderly because it increases the risk of complications such as stroke and heart disease. Non-pharmacological efforts such as consuming herbal ingredients are considered an effective, affordable, and easy alternative to help reduce blood pressure. One of the herbal plants that has potential is garlic (Allium sativum L.), which contains allicin compounds with natural vasodilator effects that can help lower blood pressure. This study used a quasi-experimental design with a one group pretest-posttest approach, involving 15 respondents with hypertension in Jumantuang Village. Respondents were given boiled garlic water for seven days. Blood pressure was measured before and after the intervention using a digital sphygmomanometer. The results showed that the average systolic blood pressure before the administration of boiled garlic water was 165.2 mmHg and decreased to 151.0 mmHg after the intervention, with a decrease of 14.2 mmHg. Meanwhile, diastolic blood pressure decreased from 93.4 mmHg to 87.2 mmHg with a decrease of 6.2 mmHg. The Paired Sample T-Test showed a p-value of 0.000 (<0.05), indicating a significant effect between before and after the administration of boiled garlic water on reducing blood pressure. Boiled garlic water is effective in reducing blood pressure in hypertensive patients and can be used as a non-pharmacological therapy.