The effect of red guava fruit on hemoglobin (hb) levels of adolescent females in the work area of tanjung balai public health center

Anemia among adolescent girls remains a health issue that impacts growth, academic concentration, and future reproductive health. One non-pharmacological approach to increasing hemoglobin (Hb) levels is the consumption of red guava; rich in vitamin C, it enhances iron absorption. This study aims to determine the effect of red guava consumption on the hemoglobin levels of adolescent girls within the working area of ​​the Tanjung Balai Community Health Center. This study employed a quasi-experimental design with a one-group pretest-posttest approach. The sample consisted of 20 adolescent girls selected using purposive sampling. The intervention involved the administration of 250 ml of red guava juice daily for 10 days. Hemoglobin levels were measured before and after the intervention using a Quick Check Digital device and subsequently analyzed using a paired t-test at a 95% significance level. The study results indicate that the mean hemoglobin level was 9.9 g/dL prior to the intervention, whereas it increased to 10.2 g/dL following the intervention. Statistical analysis demonstrates that the consumption of red guava has a significant effect on increasing hemoglobin levels among adolescent girls (p < 0.05). It can be concluded that consuming red guava is effective in raising hemoglobin levels, making it a viable non-pharmacological intervention for the prevention and management of anemia in adolescent girls.