Guava Fruit Juice Red Increases Levels Pregnant Women’s Hemoglobin in Bokin Health Center

Abstract

Abstract \nOne of the fruits that can increase hemoglobin levels is guava fruit, the chemical content in guava is amino acids (tryptophan, \nlysine), calcium, phosphorus, iron, sulfur, vitamin A, vitamin B1, and Vitamin C. High vitamin C content in guava can be used by \npregnant women for the formation of red blood cells. The purpose of this study is to find out the effect of consuming pink guava fruit \njuice on the increase in hemoglobin levels of pregnant women who are anemic in Bokin Health Center (BHC) in 2017. The research \nmethod used is Pre-Experimental Design with the design used by One Group Pretest-Posttest and conducted from May 23 to August \n23, 2017. The population in this study was 60 pregnant women who had anemia. The sampling method used is purposive sampling \nwith the number of samples is 20 pregnant women who are anemic. The results of this study showed that the average hemoglobin \nof the mother before the consumption of guava juice is 9.9200, while after the administration of guava juice obtained an average \nof 11.6650. From the test results paired t- test obtained a value of ρ= 0,000. The value of ρ is smaller than ɔ (ρ=0.000replication= \n0.05), so Ho rejected Ha’s acceptance. In conclusion, there is an effect of consuming pink guava juice on the increase in hemoglobin \nlevels of pregnant women in BHC 2019. So, it is recommended that pregnant women can consume guava juice in order to prevent \nthemselves from the occurrence of anemia, and it is expected to health officials to counsel about the benefits of guava juice content. \nKeywords: Guava Juice; Hemoglobin; Pregnant Women; Anemia.