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EFFECTS OF GEDI LEAVES STEW ON THE DECREASE OF BLOOD SUGAR LEVELS IN PATIENTS WITH DIABETES MELLITUS

Author : Said Kudo*, Arend L. Mapanawang, Anike S. Sangadji, Frangkie Mapanawang, Nora L. Sondakh, Esther M. L. Sinsuw, Fahri Syahputra, Charles B. Turangan, Marjes N. Tumurang, Siti Sultoni

Abstract

Diabetes mellitus (from the Greek word, diabainein, "see-through" or "fountain" and the Latin word mellitus, "sweetness") commonly known as diabetes is a disease characterized by elevated blood sugar levels continuously and varied, especially after eating. Gedi leaves (Abelmoschus manihot) is a type of leaves consumed as vegetables by the people of Micronesia such as Indonesia, especially the eastern part such as North Sulawesi, North Maluku and even Papua make the Gedi leaves as prime vegetable food supplement. This study aims to determine the effect of Gedi leaves stew on the decrease of blood sugar levels in patients with diabetes mellitus in Ngoali Village, West Kao District. This study is an experimental research. The population in this study was 10 residents of the Ngoali village who suffer from diabetes mellitus divided into the intervention group (5 respondents) and the control group (5 respondents). The sampling technique used is nonprobability sampling. The results showed that the percentage decrease in blood sugar levels in people with diabetes mellitus after administration of the Gedi leaves stew (the intervention group) are: good (60%) by three respondents, medium (40%) by two respondents, and high (0 %) by zero respondents. Key words: Diabetes mellitus, Gedi leaves (Abelmoschus manihot).

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