TY - JOUR AU - Aryunita, AU - Doriani Harahap, PY - 2022/05/31 Y2 - 2024/03/28 TI - The Effect of Red Spinning Bottom on Increasing Hemoglobin Levels of Pregnant Women in Tanggabosi Village JF - International Journal of Public Health Excellence (IJPHE) JA - Int Jou of PHE VL - 1 IS - 2 SE - Articles DO - 10.55299/ijphe.v1i2.118 UR - https://ejournal.ipinternasional.com/index.php/ijphe/article/view/118 SP - 162-166 AB - <p>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 &lt;0.05). The conclusion is that there is an effect of red spinach stew on increasing hemoglobin levels in pregnant women.</p> ER -