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THE INFLUENCE OF CONSUMPTION OF BOILED BANANA CEPATU (MUSA PARADISIACA L.) WATER ON THE REDUCTION OF CHOLESTEROL LEVELS IN HYPERCHOLESTEROLEMIC PATIENTS IN PALE VILLAGE KUPA-KUPA HEALTH CENTER WORKING AREA SOUTH TOBELO DISTRICT NORTH HALMAHERA REGENCY

Author : Frangkie W. Mapanawang*, Charles Turangan, Jumeis Bubala, Frengky Pontho

Abstract

Hypercholesterolemia is a disorder of blood fat levels in which blood cholesterol levels are more than 240 mg / dL. The beta sitosterol and vitamin E content of cepatu banana (musa paradisiaca L.) which can emulsify fat also as an antioxidant is predicted to reduce cholesterol levels in hypercholesterolemic patients. This study aims to determine the effect of Cepatu (Musa Paradisiaca L.) Banana stew water consumption on the reduction of cholesterol levels in patients with hypercholesterolemia. The type of research used is the research Quasy experiment desing with pre-post test control group. With a large sample of 20 respondents in Pale Village sampling by non-probability sampling type of saturated sampling. Based on the results of the statistical test (SPSS) obtained a significant value = 0,000 <0,05, or the calculated T value (48,324> T table (2,776), the results of the statistical test analysis (SPSS) showed that the cepatu banana stew water had an effect on the decrease cholesterol levels, therefore in the experimental group Ho was rejected and Ha was accepted (where sig <0.05), while in the control group it was obtained sig = 0.504 so that it was proved that Ho was accepted because of the sig value> 0.05. cepatu banana can effectively reduce cholesterol levels in patients with hypercholesterolemia. Key words: Hypercholesterolemia, Banana Cepatu Bonggol (Musa Paradisiaca L).

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