Maulidhea, Elly Rustanti, Fahrur Rozi

The Effect of Giving Mung Bean Extract Onblood Pressure in Hypertension Patients at The Sri Rezeki Elderly Health Care Posyandu in Mojokrapak Village, Tambelang District, Jombang Regency

Introduction

The effect of giving mung bean extract onblood pressure in hypertension patients at the sri rezeki elderly health care posyandu in mojokrapak village, tambelang district, jombang regency. Discover how mung bean extract significantly lowers blood pressure in elderly hypertension patients. A study at Posyandu Sri Rezeki in Jombang shows positive effects, especially for those with uncontrolled hypertension.

Abstract

High blood pressure, also known as hypertension, is a chronic condition in which blood flow in the arteries experiences excessive and often uncontrolled increases. Hypertension occurs due to the impact of several risk factors. Risk factors for hypertension include a family/genetic history of hypertension, advanced age, gender, diet, unhealthy diet, obesity, frequent smoking and alcohol consumption, stress, and lack of physical activity, which are the main risk factors for developing hypertension. Hypertension treatment includes not only pharmacological but also non-pharmacological methods. Providing green bean juice, rich in potassium and isoflavones, is an alternative for lowering blood pressure. Objective: At the Sri Rezeki Elderly Community Health Post (Posyandu Lansia Sri Rezeki), Mojokrapak Village, Tambelang District, Jombang Regency, this research aims to reveal the relationship between green bean juice consumption and changes in blood pressure in elderly individuals with hypertension. This study employed a comparative experimental design with a pretest-posttest model in two groups. The study population consisted of 80 elderly individuals, with a purposive sampling technique used to select 16 respondents. Information was obtained through recording on the observation sheet and checking blood circulation pressure with a sphygmomanometer, then analyzed using the paired T-test method. The study output showed that before being given the mung bean juice intervention there were 11 respondents with severe hypertension, while after the intervention a number of 6 respondents suffered from pre-hypertension. In the statistical analysis using the paired t-test method, the p value was obtained in line with 0.000 which was lower than the significance limit of 0.05. This output confirms that the consumption of mung bean juice plays an important role in lowering blood circulation pressure in the group of elderly people with hypertension who participated in Posyandu services in Mojokrapak Village, Tambelang District, Jombang Regency. Mung bean extract has been proven to be able to provide a positive effect in lowering blood circulation pressure in elderly people with hypertension, especially in individuals who are not disciplined in taking antihypertensive drugs and have an unbalanced diet.

Review

This study investigates a highly relevant public health issue: the non-pharmacological management of hypertension, particularly in an elderly population. The premise of utilizing mung bean extract, a readily available and natural food source rich in potassium and isoflavones, as an intervention for blood pressure reduction is commendable and offers a promising alternative or complementary strategy. Given the challenges of medication adherence and lifestyle modifications, exploring accessible dietary interventions like this provides valuable insight into improving patient outcomes, especially for individuals who may struggle with conventional treatments or dietary discipline. The objective to quantify the relationship between mung bean juice consumption and blood pressure changes directly addresses a significant clinical need. While the study's aim is clear, there are several methodological aspects that require further clarification. The abstract describes a "comparative experimental design with a pretest-posttest model in two groups," yet the reported analysis, a paired T-test, and the presentation of results ("before being given the mung bean juice intervention there were 11 respondents... while after the intervention a number of 6 respondents suffered from pre-hypertension") primarily focus on changes within a single intervention group. This creates an ambiguity regarding whether a control group was truly utilized and, if so, how its data was analyzed in comparison to the intervention group. Furthermore, the sample size of 16 respondents selected via purposive sampling, while perhaps suitable for a pilot study, significantly limits the generalizability and statistical power of the findings. More detail on the duration and dosage of the mung bean extract intervention would also enhance the study's replicability and practical utility. Despite these methodological points, the findings present a compelling argument for the efficacy of mung bean extract. The statistically significant reduction in blood pressure (p-value of 0.000) leading to a shift from severe hypertension to pre-hypertension in a notable portion of respondents strongly supports the potential therapeutic role of this extract. The study effectively highlights its applicability, particularly for elderly individuals who might be less disciplined with antihypertensive medications or maintain an unbalanced diet. For future research, it would be beneficial to conduct a larger, randomized controlled trial with a clearly defined control group and a longer intervention period. Investigating optimal dosages, sustained effects, and the precise mechanisms by which mung bean extract exerts its antihypertensive effects would further strengthen the evidence base and pave the way for its integration into clinical practice as a complementary intervention.

Full Text

Comments

You need to be logged in to post a comment.