The effect of cork fish extracts (channa striata) on changes in immunoglobulin g levels in childbirth mother can’t eats source of animal protein

Abstract

Background
Infection is still one of the causes of maternal death, the recovery process of the puerperium is related to the involution and healing process of the birth canal. Cork fish extract can be used as an alternative source of protein food for postpartum mothers who undergo abstinence from consuming animal protein sources. This study aims to determine the effect of cork fish extract (chana striata) on changes in immunoglobulin G levels in postpartum women who never eat animal protein sources.
Subjects and Methods
The research design is quasy experiment with the pretest posttest one group design. This research was conducted in the work area of the UPT of Wanareaja I Community Health Center, Cilacap Regency, from May to July 2018. The population of all postpartum mothers. Sampling technique with purposive sampling. The number of samples 30 was divided into 2 groups, 15 postpartum women as the control group who were only given Fe tablets and 15 postpartum mothers as the treatment group who received cork fish extract at a dose of 700mg / day 1x1 for 10 days. Independent variable influence of cork fish extract, dependent variable immunoglobulin level G. Instrument for immunoglobulin G examination using ELLISA method. Hypothesis testing using independent t test.
Results
There was a significant difference between the treatment group and the control group 2.44±2.065, 1.126±1.445 p value 0.050
Conclusion
Giving capsules of cork fish extract dose 700 mg / day 1x1 for 10 days had an effect on immunoglobulin G of postpartum mothers.