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All Journal Nursing and Health Sciences Journal (NHSJ) International Journal of Midwifery and Health Sciences
Tiara Carolin, Bunga
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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The Effect of Consuming Garlic (Allium sativum L) on Cholesterol Levels of Young Girls Rika Febriyansi, Irma Lisdahzari; Tiara Carolin, Bunga; Silawati, Vivi
Nursing and Health Sciences Journal (NHSJ) Vol. 3 No. 4 (2023): December 2023
Publisher : KHD-Production

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53713/nhsj.v3i4.292

Abstract

The South Ogan Komering Ulu District Health Office noted an increase in cholesterol sufferers in 2020 of 743 people; in 2021, there were 870 people, and in 2022, there were 922 people. High cholesterol cases are caused by several risk factors, such as lack of physical activity, unhealthy eating patterns, smoking, and excessive alcohol consumption. Garlic can be chosen as an alternative to lower blood cholesterol levels. Garlic contains allin which can increase HDL synthesis and slow down the endogenous synthesis of cholesterol. The purpose of this study was to determine the effect of the consumption of garlic (Allium sativum L) on cholesterol levels in female adolescents. This research uses a quasi-experiment with- a one-group Pretest-Posttest design. The population is a teenage daughter with moderate cholesterol (> 200 mg/dl to 239 mg/dl) of 30 adolescents in July 2023. Samples researcher using total sampling where teenagers will be given garlic capsules at a dose of 2x500 mg per day for 14 days. The instruments used were garlic capsules, sheets of observation, and technical instructions for checking cholesterol levels. A data analysis using the Paired Samples Test. The average cholesterol level of female adolescents before being given garlic was 219.53, while after being given garlic, it was 194.27. Bivariate results show a p-value of 0.00 0 < 0.05. There is an influence of the consumption of garlic (Allium sativum L) on cholesterol levels of young women in Tanjung Menang Ilir Village, South Ogan Komering Ulu District, South Sumatra in 2023. It is hoped that adolescents will be able to use garlic as an herbal remedy for cholesterol-lowering therapy so that it can be controlled and stable within normal limits.
Comparison of Beetroot and Red Guava Wellness Shots on Hemoglobin Levels in Pregnant Women at Samarang Health Center, Garut Regency Rahmi Januarti, Nurul; Tiara Carolin, Bunga
International Journal of Midwifery and Health Sciences Vol. 3 No. 3 (2025): IJMHS Vol 3 No 3 (2025)
Publisher : Rajaki of Tulip Medika Publisher

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Abstract

Background: Anemia in pregnant women is a serious health issue with a high prevalence of 61.8% in Garut Regency, Indonesia. Effective and safe interventions are needed to prevent pregnancy complications. Wellness shots made from beetroot and red guava, local food-based non-pharmacological treatments, have potential to increase hemoglobin levels by enhancing iron absorption. Purpose: This study aims to compare the effectiveness of beetroot and red guava wellness shots in improving hemoglobin levels among pregnant women with moderate anemia at Samarang Health Center, Garut Regency. Methods: A quasi-experimental design with a non-equivalent control group was conducted involving 44 third-trimester pregnant women with hemoglobin levels between 7.0 and 9.9 g/dL. Participants were divided into two intervention groups, each receiving wellness shots for 14 consecutive days. Hemoglobin levels were measured before and after the intervention using a digital hemoglobin meter. Data were analyzed using the Shapiro-Wilk test for normality, paired t-test, and independent t-test, with a significance level of p < 0.05. Results: Both groups showed significant increases in hemoglobin levels. The beetroot group’s mean hemoglobin increased from 8.69 to 9.56 g/dL, while the red guava group’s mean increased from 8.66 to 9.26 g/dL (p < 0.001). Comparison of post-intervention hemoglobin levels revealed a significantly greater increase in the beetroot group compared to the red guava group (p = 0.009). Conclusion: Wellness shots made from beetroot and red guava effectively increase hemoglobin levels in pregnant women with moderate anemia, with beetroot showing superior effectiveness.
Co-Authors Rahmi Januarti, Nurul Rika Febriyansi, Irma Lisdahzari Silawati, Vivi