Pengaruh Pemberian Sayur Gedi (Abelmoschus manihot (L.) Medik.) terhadap Peningkatan Kadar Hemoglobin pada Ibu Hamil Anemia Trimester II di Puskesmas Pasi Barat
Keywords:
Matoa fruit, Kala I, Indigenous Cuisine, Parturition, Pometia PinnataAbstract
The length of the initial stage of labour is a critical metric for assessing labour progression. The extended duration of the initial stage of labour may lead to exhaustion, anxiety, heightened pain, and an increased likelihood of obstetric interventions. One supporting measure is addressing the nutritional requirements of mothers during labour with native foods, such as matoa fruit (Pometia pinnata). This study seeks to assess the impact of administering matoa fruit on the duration of the first stage of labour at Werdi Agung Health Center. This research used a quasi-experimental design incorporating both a control group and an intervention group. The sample comprised 30 mothers at the first stage of labour, with 15 participants in the control group and 15 participants in the intervention group. Data were gathered utilising partograph observation sheets and delivery records, thereafter analysed univariately and bivariately. The research findings indicate that the mean duration of the initial stage of labour in the control group was 8.13 hours, whereas in the intervention group receiving matoa fruit, it was 5.87 hours, resulting in an average difference of 2.26 hours. The majority of participants in the intervention group exhibited a standard duration of the first stage of labour, with 14 participants (93.3%), whereas in the control group, there were 8 participants (53.3%). The statistical test results revealed a p-value of 0.000 or p < 0.05, signifying a substantial impact of matoa fruit on the duration of the initial stage of labour. This study concludes that the administration of matoa fruit influences the duration of the first stage of labour at Puskesmas Werdi Agung.
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