The Effect of Papaya Juice Intake on The Control of Hemoglobin Level among Pregnant Women in Gorontalo


Misrawatie Goi, Salman

 

Department of Nutrition, School of Health Polytechnics, Ministry of Health, Gorontalo

 

ABSTRACT

Background: Anemia is regarded as a major risk factor for unfavourable pregnancy outcomes.According to the World Health Organization (WHO), anemia in pregnancy is defined as hemo­glo­­bin (Hb) concentration of less than 11 g/dL.More study is needed to evaluate the effective­ness of dietary appro­ach using fruit or vegetable on increasing Hb concentration. This study aimed to investigate the effect of papaya juice intake on Hb level among pregnant women.

Subjects and Method: This was a quasi-experiment study with a control group design.A total of 60 pregnant womenwas selected for this study, divided into 2 groups:intervention and con­trol groups. Intervention group were given iron tablets (≥60mg) and papaya juice for 30 days. Control group were given iron tablets (≥60mg) for 30 days. Papaya juice was consumed at lunch time and/or afternoon snack time. Iron tablet was consumed at night. The dependent vari­able was Hb level. The independent variables were papaya juice and iron tablet. The data of Hb level were measured using Easy Touch Hb machine. The other data were collected by questionnaire. The data were analyzed by t test.

Results: After 30 days of treatment, Hb level in the intervention group increased by 1.6 g/dL and in the control group by 0.7 g/dL, and the difference was statistically significant.

Conclusion: Complementary papaya juice intake to iron tablet can help increases hemoglobin level among pregnant women.

Keywords:iron tablet, papaya juice, hemoglobin level

Correspondence: Misrawaie Goi. Department of Nutrition, School of Health Polytechnics, Ministry of Health, Gorontalo. Email: misrawatiegoi@poltekkesgorontalo.ac.id. Mobile: 081340274256.

DOIhttps://doi.org/10.26911/theicph.2019.03.59

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