THE EFFECT OF CONSUMING CELERY-CARROT PUDDING ON THE CHOLESTEROL LEVEL OF HYPERCOLESTEROLEMIA IN ASPOL KOBLEN BUBUTAN SURABAYA

Abstract

Background: Hypercholesterolemia is a common clinical situation that lipoprotein meatbolic
disorder characterized by elevated serom low density lipoprotein and blood cholesterol and
conidered as one of the significant important risk factors of atherosclerosis that leads to
cardiovascular diseases. Prevention and relapse of such circumstances depends on diet and
cholesterol control. One of the most effective herbal therapies is the consumption of celery
and carrots in attempts to controll cholesterol levels. This study aims to analyze the effect of
giving celery-carrot pudding on cholesterol level changes in patients with
hypercholesterolemia in Aspol Koblen Bubutan Surabaya. Methods: Pre experimental
research design with one group pretest-posttest design. Sample Population of
hypercholesterolemia patient Aspol Koblen Bubutan Surabaya with sample number 17
respondents selected by non probability sampling approach. The research instrument used
cholesterol observation sheet. Data were analyzed by using paired t test. Results: The results
described average cholesterol levels 257 mg / dl before treatment and after treatment to 204
mg / dl. The result of paired t test showed the effect of giving celery combination of carrot
pudding to cholesterol level change with p <0.001 (p <0.05). Conclusion: The implication of
this research is celery-carrot pudding could decline lower cholesterol level in
hypercholesterolemia patient, so for hypercholesterolemia patient should consume celery-
carrot pudding as one of non pharmacologic treatment to decrease cholesterol level.

Keywords: hypercholesterolemia, celery pudding, carrots.