The effect of red guava (Psidium guajava L.) juice on pregnant women’s hemoglobin level

Abstract

Anaemia in pregnancy has been the main nutritional issue in Indonesia. It is one of the factors that cause pregnant women to end up with death. An alternative to avoid anaemia among pregnant women is consuming fruits with the highest source of iron and vitamin C, such as red guava, which can synthesize haemoglobin. This study aimed to analyze the influence of red guava (Psidium guajava L.) juice on pregnant women’s haemoglobin levels in Kota Utara Community Health Center, Gorontalo. This pre-experimental research employed a one-group pre-test post-test design. The fruit used was ripe red guava (2.5 months after flowering) with red flesh, soft texture, and sweet taste. As many as 250 mL of guava juice were given to pregnant women in the third trimester for 14 days. Moreover, 60 respondents were selected as the sample using purposive sampling. The data on haemoglobin levels were collected and analyzed in univariate and bivariate analysis with a paired t-test. Cyanmethemoglobin method was performed in the procedure for determining haemoglobin levels, in which the blood was taken and then diluted with Drabkin's diluent solution, resulting in hemolysis of erythrocytes and conversion of haemoglobin to hemiglobincyanide (cyanmethaemoglobin). The resulting solution was then examined with a spectrophotometer (colourimeter), whose absorbance was proportional to the level of haemoglobin in the blood. The results indicated a significant difference in pregnant women’s haemoglobin levels before and after consuming red guava juice. In conclusion, consuming red guava juice positively influences the haemoglobin level of pregnant women in the site area. The study recommended consuming 250 mL of red guava juice every day as an alternative to increase pregnant women’s haemoglobin levels.