PEMBERIAN DAN DEMONSTRASI PENGOLAHAN JUS BAYAM MERAH UNTUK IBU HAMIL TRIMESTER I DAN II DENGAN ANEMIA DI PUSKESMAS BUKIT RAWI

Riny Natalina; Legawati Legawati

Authors

Riny Natalina Poltekkes Kemenkes Palangka Raya
Legawati Poltekkes Kemenkes Palangka Raya

Keywords:

Hemoglobin, Pregnant Women and Red Spinach Juice

Abstract

Anemia is caused due to iron deficiency caused by physiological changes due to pregnancy that are aggravated by a state of lack of nutrients, vitamin B12, folic acid and vitamin C. The goal is to increase the ability of pregnant women in making red spinach juice and increase HB levels of third trimester pregnant women with anemia with consumption of red spinach juice. Method of activity: Pregnant women involved a total of 20 pregnant women and previously checked the Hb levels of pregnant women before being given red spinach juice, followed by a demo of making red spinach juice. After 14 days, re-examination of Hb levels of pregnant women is carried out. Results: Pregnant women have the ability to make red spinach juice and there is a change in the percentage of pregnant women in the anemia category. Before consumption of red spinach juice, pregnant women in the category of not anemic amounted to 1 person (5%), mild anemia 10 people (50%) and moderate anemia 9 people (45%). After consumption of red spinach juice, re-examination of Hb levels of pregnant women with results in the category of not anemia increased to 10 people (50%), mild anemia reduced to 8 people and moderate anemia reduced to 2 people. Conclusion: Giving Red Spinach Juice increases the Hb rate of Pregnant Mothers

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References

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