THE EFFECT OF ADMINISTRATION OF DECOCTION OF PUMPKIN LEAVES ON HEMOGLOBIN LEVEL THE THIRD TRIMESTERS PREGNANT WOMEN

Introduction: Anemia poses significant risks to pregnant women, including fetal death, low birth weight, abortion, and birth defects during delivery. One alternative to increasing hemoglobin levels in pregnant women is the consumption of a decoction of pumpkin leaves, which are rich in iron and useful for treating anemia. Objective: This study aims to determine the effect of administering decoction of pumpkin leaves on hemoglobin levels in third trimester pregnant women in the PKM Gucialit Lumajang Working Area. Method: The research method employed is a pre-experimental design with a one-group pretest-posttest design. The population consists of third trimester pregnant women in the PKM Gucialit Lumajang Working Area, with a sample size of 16 individuals selected using quota sampling technique. Data collection involved the use of measuring cups and digital Hb meters. Data were analyzed using paired sample t-test. Results and Analysis: Before the administration of decoction of pumpkin leaves, the average hemoglobin level of pregnant women was 10.19 g/dL, which increased to 10.66 g/dL after the administration. The paired sample t-test yielded a p-value of 0.000 < 0.05, indicating a significant effect of the administration of decoction of pumpkin leaves on hemoglobin levels in third trimester pregnant women in the PKM Gucialit Lumajang Working Area. Discussion: It is hoped that the decoction of pumpkin leaves can serve as a non-pharmacological intervention to increase hemoglobin levels if consumed regularly by pregnant women. This could contribute to reducing the risks associated with anemia during pregnancy. Keyword: Pumpkin Leaves, Hemoglobin, Pregnant Women