Efek Campuran Lemon Dan Minyak Zaitun (Lezat) Terhadap Kadar Kolesterol Pasien Hipertensi

Dwi Kartika Rukmi; Tetra Saktika Adinugraha; Rizqi Wahyu Hidayati

doi:10.31101/jhes.1934

Authors

Dwi Kartika Rukmi Universitas Jenderal Achmad Yani Yogyakarta, Jalan Ringroad Barat, Gamping Kidul, Ambarketawang, Kec. Gamping, Kab. Sleman, Yogyakarta 55294, Indonesia https://orcid.org/0000-0002-0335-7262
Tetra Saktika Adinugraha Universitas Jenderal Achmad Yani Yogyakarta, Jalan Ringroad Barat, Gamping Kidul, Ambarketawang, Kec. Gamping, Kab. Sleman, Yogyakarta 55294, Indonesia
Rizqi Wahyu Hidayati Universitas Jenderal Achmad Yani Yogyakarta, Jalan Ringroad Barat, Gamping Kidul, Ambarketawang, Kec. Gamping, Kab. Sleman, Yogyakarta 55294, Indonesia

DOI:

https://doi.org/10.31101/jhes.1934

Keywords:

hipertensi, lemon, minyak zaitun, kolesterol, keperawatan

Abstract

Penelitian ini mengevaluasi pengaruh pendek campuran lemon dan minyak zaitun terhadap kadar kolesterol pasien hipertensi. Penelitian quasi eksperimental dengan pretest-posttest without control group design dilakukan pada 18 pasien hipertensi dengan purposive sampling. Sampel menerima campuran 30 ml lemon dan 30 ml minyak zaitun, sekali sehari 30 menit sebelum sarapan selama 14 hari. Kadar kolesterol diukur sehari sebelum (hari 0) dan hari ke-14 pemberian. Kadar kolesterol rata-rata pretest adalah 265,83 Â± 53,52 mg / dl, dan posttest adalah 228,67 Â± 55,14 mg / dl. Hasil uji-T sampel berpasangan terdapat perbedaan yang bermakna pada kadar kolesterol pasien (p = 0,023; p <0,05).

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