Background: Hypertension is a major risk factor for cardiovascular diseases that cause the third highest number of deaths in the world and is the highest cause of death in Indonesia after stroke and tuberculosis. The treatment
of blood pressure problems can be done by pharmacological methods (using drugs) and non-pharmocological methods. One of non- pharmocological therapies is consuming fresh tomato juice and boiled tomato juice since it is believed to lessen blood pressure.
Objectives: To find out the Differences of the Effectiveness between fresh and boiled tomato juice to changes in blood pressure in patients with hypertension at Health Public Center Rembang Purbalingga.
Methods: This study used experimental research with experimental research design quasi. While the design of this study used pre-post group. Purposive sampling used in this study resulted 15 respondents in fresh tomato
juice group and 15 respondents of boiled tomato juice group. Statistical test used independent t-test.
Results: The results showed that there was a difference in blood pressure values in hypertensive patients in at Health Public Center Rembang Purbalingga. The average value of the blood pressure difference before and after the treatment of fresh tomato juice was 21.67 and diastole of 16, with systolic significance and blood pressure diastole of 0.0001 so that the both values were significant
< α (0,05). While the mean value of systole blood pressure difference before and after the treatment of boiled tomato juice was 27.3 and diastole of 19.3 with systolic blood pressure significance and diastolic 0.0001 which meant that both valued < α (0,05).
Conclusion: There is a significant difference between fresh tomato juice and boiled tomato juice in lowering systolic blood pressure and diastolic hypertensive patients with p-value &lt;0.05 so that fresh tomato juice or boiled tomato juice was effective for lowering blood pressure in hypertensive patients.