The effect of Stewed Sungkai Leaves (Peronema canescens Jack) on the decrease in Inflammatory Symptoms of Covid-19 patients

Abstract

Objective: Sungkai extract contains flavonoids. It has an analgesic, anti-inflammatory, and antipyretic function. The research objective was to determine the effect of stewed sungkai leaves on the decrease in inflammatory symptoms of COVID-19 patients. Method: The research design used a quasi-experimental one-group pre-post-test. The computerized Wilcoxon test processed the data obtained, and the Cronbach alfa test was used to ensure reliability. Sampling was done by using an accidental sampling technique with the following criteria: confirmed positive for COVID-19; agreed with informed consent; did not use other traditional medicines; and a total of samples from 14 people that were carried out at the Reksodiwiryo Padang Hospital. The patients were given stewed sungkai leaves by taking five pieces of young sungkai leaves boiled in 3 cups of water to make 1 cup of drink to be consumed twice a day 5, 12 patients had no inflammatory reaction. Results: The results showed that giving stewed/ boiled sungkai leaves decreased inflammatory symptoms of COVID-19 patients with a p-value (<0.05). The result of the normality test is 0.00. Conclusion: Thus, it can be concluded that boiled sungkai leaves have the potential as an anti-infection that can increase leukocytes.