EFFECTIVENESS OF OLIVE OIL IN LOWERING BLOOD PRESSURE AT AMAL SEHAT HOSPITAL SRAGEN

Abstract

Background: Hypertension is often called the silent killer because it is often without complaints or symptoms and can be deadly. Approximately 26.4% of the world's population has hypertension and the prevalence of hypertension in adults over 18 years in Indonesia is 34.1%. Purpose: To determine the effectiveness of extra virgin olive oil in lowering blood pressure. Method: the study used a quasi-experimental (Quasi Experiment) with a one-group pretest-posttest design. The population of this study was the outpatient installation with a purposive sampling technique of 78 respondents. The research instrument uses a checklist. Data analysis used in the form of Paired t-test. Results: the average blood pressure before the systolic intervention was 161 mmHg, diastolic blood was 98 mmHg. the average blood pressure after the systolic intervention was 148 mmHg and the average diastolic blood pressure was 80 mmHg. Systolic blood pressure p value= 0.000 (p value <0.05), and diastolic blood pressure p value= 0.000 (p value <0.05) Conclusion: that Extra Virgin Olive Oil has an effect on systolic blood pressure and diastole in hypertensive patients.

Keyword: Olive Oil, Blood Pressure, Hypertension