EFFECTIVENESS OF Cinnamomum burmanii AGAINST DECREASED CHOLESTEROL LEVELS

This study aims to determine the effect of consumption of Cinnamomum burmanii boiled water on reducing cholesterol levels in patients with hypercholesterolemia. This type of research is a quasi-experimental design with 2 groups with a comparison group. Samples were patients with hypercholesterolemia who had cholesterol levels> 200 mg/dl. The sample was divided into 2 groups: 16 patients in treatment groups who were given cinnamon boiled water as much as 250 ml/day for a week and 15 control groups without treatment. Cholesterol levels were measured before and after the study. Data analysis using Fisher's Exact test, Paired t-test, and Mann Whitney. The results showed there were differences in cholesterol levels between the groups given cinnamon cooking water and the control group (p <0.001) where the cholesterol levels of the groups given cinnamon decreased by 78 mg/dl (p <0.001) while those in the control group increased by 7 mg/dl (p = 0.219). The results showed that consumption of cinnamon cooking water could reduce cholesterol levels in patients with hypercholesterolemia.