The Effect of Giving Delaru Cookies on The Blood Pressure of Hypertension Patients at The Tebing Tinggi Public Health Empat Lawang District

Selvi Destyani, Afriyana Siregar, Sartono Sartono

Abstract


Background: Hypertension is an increase in blood pressure that is more than or equal to 140 mmHg during the systolic and 90 mmHg during the diastolic phases. The World Health Organization reports that the number of persons with hypertension climbed from 650 million to 1.3 billion between 1990 and 2019.

Research Methods: This quantitative study employs a quasi-experimental research design, a control group, and a pre-test-post-test design. Forty treatment groups and 40 comparator groups served as samples for this investigation. Data analysis was conducted univariately and bivariately.

Research Result: The findings of this study showed the acceptance of formula 2, which produced delaru cookies, in accordance with panelists' preferences for color, aroma, taste, and texture. The treatment group's hypertensive patients had an average diastolic blood pressure of 90.07 mmHg after therapy, and an average systolic blood pressure of 157.75 mmHg before and after treatment. With a score of p-value = 0.015 (<0.05), the t-dependent test revealed a difference between the treatment group's average systolic and diastolic blood pressure before and after.

Conclusion: Puskesmas Tebing Tinggi, Empat Lawang Regency, reduces the blood pressure of hypertensive patients with Delaru Cookies

Keywords


Hypertension; Blood Pressure Cookies; Soybean Flour; Purple Sweet Potato Flour

Full Text:

PDF

References


Alifianita, N., & Sofyan, A. (2022). Kadar air, Kadar protein, dan Kadar Serat Pangan pada Cookies dengan Substitusi Tepung Ubi Jalar Ungu dan Tepung Rebung. Jurnal Pangan Dan Gizi, 12(2), 37–45. Available at: https://jurnal.unimus.ac.id/index.php/JPDG/article/view/10814/6629

Darmawati, Y. (2018). Kandungan Kalium dan Daya Patah Snack Bar Ubi Jalar Orange dan Kacang Merah sebagai Alternatif Makanan Selingan. Available at: http://repository.ub.ac.id/167621/

Delfriana, A. et al. (2022) “Faktor - Faktor Yang Menyebabkan Hipertensi Di Kelurahan Medan Tenggara,” Jurnal Kesehatan Masyarakat (Undip), 10(2), hal. 136–147. Available at: https://ejournal3.undip.ac.id/index.php/jkm/article/ download/32252/26652

Falah, M. (2019) ‘Hubungan Jenis Kelamin Dengan Angka Kejadian Hipertensi Pada Masyarakat Di Kelurahan Tamansari Kota Tasikmalaya’, Jurnal Keperawatan & Kebidanan STIKes Mitra Kencana Tasikmalaya, 3(1), p. 88. Available at: https://www.jurnal.ubktasikmalaya.ac.id/index.php/jmk_kb/ article/view/67

Fitri, Y., Rusmikawati., Siti, Z. and Nurbaiti.(2018) ‘Asupan natrium dan kalium sebagai faktor penyebab hipertensi pada usia lanjut’, AcTion: Aceh Nutrition Journal, 3(2). Available at: https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/117/81

Hasni, D., Nanda, S.O.D. and PAF, T.P. (2021) ‘Penilaian Asupan Makronutrient, Natrium, dan Kalium pada Pasien Hipertensi di Puskesmas Pajar Bulan’, Jurnal Kesehatan, 14(2), pp. 110–117. Available at: https://www.researchgate.net/publication/356266147_Penilaian_Asupan_Makronutrient_Natrium_dan_Kalium_pada_Pasien_Hipertensi_di_Puskesmas_ Pajar_Bulan

Kusumastuty, I., Widyani, D., & Wahyuni, E. S. (2016). Asupan Protein dan Kalium Berhubungan dengan Penurunan Tekanan Darah Pasien Hipertensi Rawat Jalan. Indonesian Journal of Human Nutrition, 3(1), 19–28. Available at: https://ijhn.ub.ac.id/index.php/ijhn/article/view/133

Melini, D. O. C. W., & Tanuwijaya, R. R. (2021). Status Gizi, Pola Konsumsi Natrium dan Serat Dengan Kejadian Hipertensi: A Cross Sectional Study. Jurnal Nutrisia, 23(2), 104. Available at: https://www.nutrisiajournal.com/ index.php/JNUTRI/article/download/241/96

Puspitasari, A. P., & Aristiati, K. (2016). Efektivitas Cookies Kacang Kedelai terhadap Penurunan Tekanan Darah pada Siswa Menengah Atas. Jurnal Poltekkes Semarang, 55–61. Available at: https://ejournal.poltekkes- smg.ac.id/ojs/index.php/jrg/article/view/4289/1141

Ramadhini, A.F. and Yuliantini, E. (2019) ‘Konsumsi Protein, Lemak Jenuh Dan Lemak Tak Jenuh Terhadap Kejadian Hipertensi Pada Wanita Menopause Di Wilayah Kerja PuskesmasSukamerindu Kota Bengkulu’, JPP (Jurnal Kesehatan Poltekkes Palembang), 14(2). Available at: https://jurnal.poltekkespalembang.ac.id/index.php/JPP/article/view/405/224

Saprila, S. S. (2019). Pengaruh Pemberian Pisang Lampung (Musa Acuminata) Terhadap Penurunan Tekanan Darah Sistolik Pada Lansia Penderita Hipertensi. Pontianak Nutrition Journal (PNJ), 2(2), 29. Available at: https://ejournal.poltekkes-pontianak.ac.id/index.php/PNJ/article/view/482/ 241

Sunarti. 2017. Serat Pangan dalam Penanganan Sindrom Metabolik. Yogyakarta: Gadjah Mada University Press.

Triandini, G. E., Suhaema, S., Wahyuningsih, R., & Luthfiyah, F. (2021). Pengaruh Pemberian Produk Berbahan Kacang Kedelai (Glycine Max) Terhadap Penurunan Tekanan Darah. Jurnal Gizi Prima (Prime Nutrition Journal), 6(2), 118. Available at: http://jgp.poltekkes-mataram.ac.id/index.php/home/ article/view/301/201

Tuhumury, H. C. D., Ega, L., & Keliobas, N. (2018). Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering. AGRITEKNO, Jurnal Teknologi Pertanian, 7(1), 30–35. Available at: https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/881/761

Utami, P. A. S., Sugitha, I. M., & Arihantana, N. M. I. H. (2018). Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Cookies. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 7(3), 76. Available at: https://ojs.unud.ac.id/index.php/itepa/article/download/75667/ 40386

Utari, S. et. al, 2021. Hubungan Tingkat Kecukupan Lemak dan Serat dengan Hipertensi pada Lanjut Usia Unit Pelaksana Teknis Daerah Pelayanan Sosial Lanjut Usia di Tresna. Jurnal Gizi Aisyah, 4(2), Available at: https://journal.aisyahuniversity.ac.id/index.php/JGA/article/view/Kecukupanl emakafis/Kecukupanlemakafis

Yuriah, A., Astuti, A.T. and Inayah, I. (2019) ‘Hubungan asupan lemak, serat dan rasio lingkar pinggang pinggul dengan tekanan darah pasien hipertensi di Puskesmas Gondokusuman I Yogyakarta’, Ilmu Gizi Indonesia, 2(2). Available at: https://ilgi.respati.ac.id/index.php/ilgi2017/article/view/103/32

Zahra, U., Rotua, M., Susyani, & Sihite, N. W. (2022). Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang. Jurnal Gizi Dan Kesehatan, 2(2), 163–175. Available at: https://jurnal.poltekkespalembang.ac.id/index.php/jgk/article/view/1335




DOI: https://doi.org/10.32807/jgp.v10i2.542

Refbacks

  • There are currently no refbacks.


Copyright (c) 2025 Jurnal Gizi Prima (Prime Nutrition Journal)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Address:

Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.