FAST TRACK: Konsumsi Telur Rebus Ayam Vegetarian Efektif Untuk Meningkatkan Kadar Hb Dan Penyembuhan Luka Perineum Pada Ibu Post-Partum

Abstract

Postpartum mothers are at risk of bleeding that causes anemia and changes in hemoglobin (Hb) levels. Providing protein nutrition plays an important role in accelerating the postpartum healing process. One source of protein that is easily obtained is chicken eggs. This study aims to analyze the effectiveness of consuming boiled eggs from vegetarian and domestic chickens to increase Hb levels and the healing process of perineal wounds in postpartum mothers at the midwife clinic in the Batu Anam Health Center, Simalungun Regency, Pematangsiantar City. The design of this study was a pre and post-test design. The sample population was one-day postpartum mothers who experienced grade 1 and 2 perineal wounds and who gave birth at the midwife clinic in the Batu Anam Health Center, from May to September 2023. The research sample consisted of 15 postpartum mothers each for the vegetarian chicken boiled egg consumption group and postpartum mothers for the domestic chicken boiled egg consumption group (1:1) with a boiled egg consumption period of 7 days. HB levels were checked using a digital HB meter before and after the intervention and monitoring of perineal lacerations. The statistical test used was the Paired Sample-T Test statistical test. Hb levels increased significantly in the vegetarian egg consumption group and the group consuming domestic chicken eggs (p <0.001). Furthermore, perineal wounds increased and healing accelerated after consuming vegetarian and domestic chicken eggs (p <0.05). This study concludes that consuming boiled eggs from vegetarian chickens and domestic chickens can increase Hb levels and accelerate the healing process of perineal wounds in postpartum mothers at the midwife clinic in the Batu Anam Health Center, Simalungun Regency, Pematangsiantar City.

Keywords; anemia, hemoglobin, post-partum, perineal wound, boiled egg