Cucumber (Cucumis sativus) and tomato (Solanum lycopersicum) juice effective to reduce blood pressure

Fadlilah Siti; Sucipto Adi; Judha Mohamad

doi:10.30574/gscbps.2020.10.1.0246

Authors

Fadlilah Siti Department of Medical and Surgical Nursing, Universitas Respati Yogyakarta, Indonesia.
Sucipto Adi Department of Medical and Surgical Nursing, Universitas Respati Yogyakarta, Indonesia.
Judha Mohamad Department of Medical and Surgical Nursing, Universitas Respati Yogyakarta, Indonesia.

DOI:

https://doi.org/10.30574/gscbps.2020.10.1.0246

Keywords:

Cucumber, Tomato, Blood Pressure

Abstract

The fruits contain potassium, magnesium, phosphorus and lycopene can maintain blood pressure. This study aims to determine the effectiveness of cucumber and tomato juice on blood pressure. This study was a quasi-experimental with a pre-posttest design without control. The sampling used quota sampling was 36 respondents, divided into cucumber juice group was 18 respondents, and tomato juice group was 18 respondents. The research instrument used observation sheets and digital sphygmomanometers. Each group received juice every day in 7 days. Statistical tests using Shapiro-Wilk. The mean pre-posttest systolic and diastolic blood pressure in the cucumber juice group was 115.50-115.39 mmHg and 79.39-77.28 mmHg. The mean pre-posttest systolic and diastolic blood pressure in the tomato juice group was 110.67-109.78 mmHg and 77.39-73.61 mmHg. P-value pre-posttest systolic and diastolic blood pressure in cucumber juice group were 0.000 and 0.000. P-value pre-posttest systolic and diastolic blood pressure in tomato juice group were 0.000 and 0.000. P-value of the posttest systolic and diastolic blood pressure tests among two groups were 0.734 and 0.674. Giving cucumber juice and tomato juice is effective in helping to reduce systolic and diastolic blood pressure. There is no difference in effectiveness between cucumber juice and tomato juice.

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