Effectiveness of Giving Eggs to Increase Hemoglobin Levels in Pregnant Women at the Pacellekang Gowa Community Health Center

Abstract

Problems that can occur during pregnancy include nausea and vomiting, a feeling of fullness, constipation, obesity, pregnancy poisoning and anemia in pregnant women. The prevalence of anemia in pregnant women in Indonesia is 37,1%. If not treated immediately, anemia can threaten fetal growth. Apart from that, anemia is the main cause of maternal death during childbirth. This usually occurs as a result of bleeding. Consuming boiled eggs can overcome anemia. The iron content in eggs can help increase hemoglobin levels. The aim of this research is to determine the effectiveness of giving eggs to increase hemoglobin levels in pregnant women at the Pacellekang Gowa Health Center in 2023. The research method used was Quasy Experimental with a One-Group Pretest-posttest design. The population in the study were pregnant women in the community health center area, the sample was 16 mildly anemic pregnant women using the Purpose Sampling technique. This research data was taken using an observation sheet and the test used in this research was the paired sample T-test. Statistical test results for hemoglobin levels before and after being given boiled eggs with an average before was 10,163 and after giving eggs there was an increase in Hb levels to 11,206. From the results of the Paired Sample T-Test, the value ρ = 0.000 was obtained. The value of ρ is smaller than the value of α = 0.05 (ρ = 0.000 < α = 0.05). Based on the ρ velocity value, it can be concluded that there is an influence of boiled egg consumption on increasing Hb levels in pregnant women at the Pacellekang Gowa Health Center in 2023, thus Ho is rejected and Ha is accepted

as 16 mildly anemic pregnant women using the Purpose Sampling technique. This research data was taken using an observation sheet and the test used in this research was the paired sample T-test. Statistical test results for hemoglobin levels before and after being given boiled eggs with an average before was 10,163 and after giving eggs there was an increase in Hb levels to 11,206. From the results of the Paired Sample T-Test, the value ρ = 0.000 was obtained. The value of ρ is smaller than the value of α = 0.05 (ρ = 0.000 < α = 0.05). Based on the ρ velocity value, it can be concluded that there is an influence of boiled egg consumption on increasing Hb levels in pregnant women at the Pacellekang Gowa Health Center in 2023, thus Ho is rejected and Ha is accepted