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All Journal jurnal ilmiah hospitality International Journal of Health Science
Nurul Ikawati
Universitas Mega Rezky Makassar
Humanities Health Professions Public Health Social Sciences Other

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PENGARUH KONSUMSI SARI BUAH JAMBU BIJI TERHADAP KADAR HEMOGLOBIN IBU HAMIL DENGAN ANEMIA RINGAN DI PUSKESMAS MAJAULENG KAB.WAJO 2020 Syamsuryanita Syamsuryanita; Nurul Ikawati
Jurnal Ilmiah Hospitality Vol 11 No 2: Desember 2022 (in Press)
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jih.v11i2.2347

Abstract

Iron deficiency anemia is one of the most common disorders, especially during pregnancy. Pregnant women are declared anemic if the hemoglobin (Hb) < 11 mg/L. Guava is a fruit that contains a lot of vitamin C. Guava can overcome anemia because in red guava fruit contains macro and micro nutrients, one of the micro nutrients is vitamin C which can accelerate the process of forming red blood cell hemoglobin. Helping the absorption of iron is vitamin C (ascorbic acid). The general purpose of this study was to determine the effect of consuming red guava juice on hemoglobin levels in pregnant women with mild anemia at the Majauleng Health Center, Wajo Regency 2020. The research method used in this study. is a Quasi Experiment method. The sampling technique in this study was purposive sampling, in this study the researcher used the Pretest-Posttest Control Group Design. Respondents in this study were 30 people. Giving red guava juice once a day with Fe tablets for 7 days. Before and after administration, Hb levels were measured using Easy Touch GChB. Data analysis was carried out first to test for normality because the conditions for using T Paired Test data must be normally distributed, and the results of the T Paired Test statistic test obtained p value = 0.000 (p <0.05). The results showed that there was an effect of red guava juice on changes in hemoglobin levels in first trimester pregnant women with value = 0,001< (0,05). It is hoped that this study can increase knowledge about the effect of consuming red guava juice on hemoglobin levels of pregnant women with anemia
Thesis The Effect Of Warm Compresses On The Intensity Of Pain During The 1st Active Phase At Syekh Yusuf Gowa Hospital In 2020 Nurul Ikawati
International Journal Of Health Science Vol. 4 No. 1 (2024): March: International Journal of Health
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijhs.v4i1.3434

Abstract

Childbirth is a physiological event in every woman's development into motherhood. This event can cause trauma because of the pain experienced, hot compresses are one method to overcome pain. The purpose of this study was to determine the effect of warm compresses on the intensity of labor pain during the 1st active phase at Syekh Yusuf Gowa Hospital.This type of research uses quantitative research with a quasi-experimental research design. The research design is one group pretest and postest design. Sampling technique with purposive sampling. The sample size was 30 respondents. Analysis using statistical test Mc Nemart test. The results showed that before the warm compress there were 8 people (26.7%) who experienced mild pain and 22 people (73.3%) who experienced severe pain. After being given warm compresses there were 8 (26.7%) who changed mild pain to severe and there were 22 (73.3%) people who changed from severe pain to mild pain. Based on the Mc Nemart test.then obtained the value of ρ = 0.000 < 0.05, it can be concluded the effect of warm compresses on the intensity of labor pain when 1 phase is active. The conclusion of this study is that warm compresses are effective in reducing the intensity of labor pain during the active phase I at Syekh Yusuf Gowa Hospital. And it is hoped that health workers or midwives can apply warm water compresses to reduce pain in maternity mothers
Co-Authors Syamsuryanita Syamsuryanita