The Effect of Red Spinning Bottom on Increasing Hemoglobin Levels of Pregnant Women in Tanggabosi Village

https://doi.org/10.55299/ijphe.v1i2.118

Authors

  • Aryunita
  • Doriani Harahap Akademi Kebidanan Armina Center Panyabungan

Keywords:

Hemoglobin Levels, Pregnant Women, Red Spinach Decoction

Abstract

Anemia in pregnancy is a major health problem in developing countries with high morbidity rates in pregnant women. Average pregnancies caused by anemia in Asia estimated at 72.6%. The high prevalence of anemia in pregnant women is a problem that is being faced by the Indonesian government. Anemia often occurs due to a lack of iron content in food, very low absorption of iron from food, the presence of substances that inhibits iron absorption. Iron anemia in pregnancy is a condition in which mothers with Hb levels below 11 grams/dL in the first and third trimesters and Hb levels less than 10.5 grams /dL in pregnancy. second trimester. This study aims to determine the effect of red spinach stew on increasing hemoglobin levels in pregnant women in the village of Tanggabosi II. The research method is a Quasi Experiment with a research design. One group pre test post test design. Samples were taken using rotary sampling. The number of samples was 20 pregnant women. Data analysis using Paired T Test. The results showed P = 0.000 (P <0.05). The conclusion is that there is an effect of red spinach stew on increasing hemoglobin levels in pregnant women.

Published

2022-05-31

How to Cite

Aryunita, & Doriani Harahap. (2022). The Effect of Red Spinning Bottom on Increasing Hemoglobin Levels of Pregnant Women in Tanggabosi Village. International Journal of Public Health Excellence (IJPHE), 1(2), 162–166. https://doi.org/10.55299/ijphe.v1i2.118

Issue

Section

Articles