Effect of Egg Whites on Decreasing Blood Pressure in Pregnant Women with Hypertension

Hypertension in pregnancy is the most common complication in pregnancy, ie 7-13 % of all pregnancies. Hypertension in pregnancy if not managed properly, will lead to preeclampsia, the specific syndrome of pregnancy in the form of reduced organ perfusion due to vasospasm and endothelial activation, and will develop into an eclampsia that causes maternal and fetal death. According to health profile of East Java Health Office, the causes of maternal deaths are caused by preeclampsia by 27 %, whereas according at RSU Dr Sutomo, the incidence of preeclampsia was recorded 30-50 cases annually. Based on data from Health Department of Jember, the cause of maternal mortality due to eclampsia is 27 %, from data of RSD dr Soebandi Jember recorded 24 mothers experiencing pre eclampsia, at Sumbersari 5-10 health center mother with hypertension in pregnancy. The purpose of this study was to determine the effect of egg white on the decrease in blood pressure in pregnant women with hypertension. The type of research is post-design, with population of 15 pregnant women, and sampling technique using purposive sampling. Data collection by interview, questionnaire, and direct measurement. Result of research showed pregnant mother with hypertension after consuming egg white, systole average decreased 6.33 mmHg, and Diastole 5.66 mmHg. T-test results obtained p value = 0.00 (