The Influence of Giving Green Bean Extract and Bean Extract Soybean on Increasing Haemoglobin Levels in Trimester III Pregnant Women

Abstract

Anemia is a health problem throughout the world, especially in developing countries. Iron deficiency problems often cause anemia in pregnant women because iron is needed to help the body produce new red blood cells rich in oxygen and nutrients; the impact of anemia on pregnant women is not insignificant. Mainly, pregnant women who experience anemia in pregnancy will affect the period of pregnancy, labor, and childbirth, namely miscarriage, bleeding, premature parturition, uterine inertia, prolonged delivery, uterine atony, shock, stillbirth, in the puerperium, and can even have an impact on death. Aim the study to measure the increase in hemoglobin levels in third-trimester pregnant women from the effect of green bean and soybean extracts.
 This research is a quasi-experimental research with a two-group pre-test - post-test approach. The population of this study was the third-trimester pregnant women who had their pregnancies checked at the Putri Ayu Public Health Centre. The sampling technique for this study was simple random sampling, and the sample size was 20 respondents who met the inclusion criteria. The sample used in this study is simple random sampling. Following the research hypothesis described, the statistical analysis technique used is univariate with frequency distribution and bivariate with the Wilcoxon test. Research analysis was carried out with the help of a computerized program. Based on the study's Wilcoxon test results, the green bean group value was ρ = 0.003 (CI 95%), while in the soybean group, it was ρ = 0.011. This means that mung bean extract is more influential in increasing haemoglobin levels in thirdtrimester pregnant women than soybean extract.