Abstract
Injuries after childbirth are one of the causes of labour infections among other causes. Factors that can accelerate wound healing include nutrition. Nutrition plays a role in helping the process of metabolism, maintenance and formation of new tissue. Egg whites contain more nutrients than egg yolks which can heal perineal suture wounds in mothers after childbirth. The study population was postpartum mothers with perineal suture wounds at Kramat Public Health Center on January 7-February 2, 2019. This study used a quasi-experimental design with the Pretest and Posttest With Control Group Design approach, where respondents divided into intervention groups and control groups of 20 respondents. The wound degree observed at the beginning of the observation and the rate of wound healing at the end. In the intervention group, the respondent required to eat five egg whites for six days. Data analysis was performed with ANOVA test (α: 5%; 95% Confident Interval) to see the effect of consumption patterns of chicken egg white with the level of wound healing perineum. The results showed an influence of consumption patterns of boiled chicken egg white on the rate of perineal suture wounds healing as indicated by the higher number of respondents with a reasonable wound healing rate in the intervention group of 62.5% (5 people) compared to the control group, which was 42.9% (3 people) and from the Anova test results obtained a p-value of 0.015. Thus it is recommended that postpartum mothers consume many egg whites in order to accelerate the healing of perineal wounds to prevent infections due to perineal wounds . Keywords: Egg white, Perineal suture wounds Healing
Highlights
In 2010 - 2013, infection occupies the 3rd most significant cause of maternal death and has increased from 2012 by 5.6% compared to 2013 by 7.3%.[1]
In order to prevent infection by accelerating the healing of labour wounds, this study aimed to analyze the effect of consumption patterns of boiled
The study used a quasi-experimental approach to the Pretest and Posttest with Control Group Design, where respondents divided into an intervention group and control group
Summary
In 2010 - 2013, infection occupies the 3rd most significant cause of maternal death and has increased from 2012 by 5.6% compared to 2013 by 7.3%.[1] Postpartum injuries such as labour wounds, mastitis, thrombophlebitis and pelvic inflammation are still cause of infection. Other factors causing puerperal infections include lack of endurance, puerperal care that was not good, as well as malnutrition, anemia, poor hygiene and fatigue. Efforts to monitor care for mothers and babies during childbirth are Chicken eggs were cheap and easy to get. The complex protein in egg white contains all the essential amino acids the body needs. Protein helps the body's metabolic processes, maintenance and formation of new tissues. In order to prevent infection by accelerating the healing of labour wounds, this study aimed to analyze the effect of consumption patterns of boiled
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