THE EFFECT OF STEW BEANS TO BLOOD SUGAR LEVEL IN DIABETES MELLITUS PATIENTS

Abstract

AbstractDiabetes Mellitus is a group of metabolic diseases with characteristic hyperglycemia that accurs due to abnormalities in insulin secretion, insulin action or both disorders. Management of Diabetes Mellitus one of which is the bean stew. Bean stew contain substances stigmasterol and sitisterol that can stimulate the pancreatic β- cells to secrete insulin in peripheral tissues. The purpose of this study was to determine the influence of bean stew on blood sugar levels in people with DM .The research method used experimental research design that is one group pre test-post test design, which reveal a causal relationship by engaging a group of subjects were observed prior to treatment. Samples taken by 32 respondents. The resulting data were analyzed using the Wilcoxon test with 0,05 significance level.The results showed that there was a bean stew effect on blood sugar levels. In the experimental group before the treated bean stew almost 100% had hyperglycemia number of 32 respondents. Then after being given treatment hampit 100% decrease, slthough not within normal limits number of 32 respondents. After calculation by Wilcoxon test was obtained count  value (4,89)   table (1,96), then the alternative hypothesis is accepted and the null hypothesis is rejected, it means there chickpea stew influence on blood sugar levels in people with DM.Bean stew can lower blood sugar levels in DM patients. Expected DM patients experiencing hyperglycemia can use in addition to pharmacological therapies that bean stew in addressing the problem of blood sugar levels.