Pengaruh Kombinasi Jus Bayam dan Tomat terhadap Peningkatan Kadar Hemoglobin Ibu Hamil di Klinik Utama Rawat Jalan Narcisse
DOI:
https://doi.org/10.59024/jikas.v4i3.2109Keywords:
Hemoglobin, Iron, Spinach, Tomato, Vitamin CAbstract
Low hemoglobin levels or anemia is a danger sign in pregnancy that is influenced by iron deficiency factors. If not immediately treated, it will cause serious complications such as babies born with low birth weight, premature birth, and impaired child development. For mothers, this condition triggers postpartum hemorrhage and postpartum depression. Non-pharmacological therapy that can be given is consuming spinach which is very high in iron, then combining it with tomatoes which contain vitamin C to help optimal absorption. This study aims to determine how the effect of the combination of spinach & tomato juice on Hb levels of pregnant women in the third trimester. Quantitative method, using a pre-experimental design, one group pretest and posttest approach. A population of 61 people, a sample of 20 respondents was obtained with a purposive sampling technique. Respondents were given a combination of spinach and tomato juice as much as ± 200 cc per day for seven consecutive days with consumption once a day. The results of the data analysis explained that p <0.05, so the conclusion is Hypothesis 1 is accepted and Hypothesis 0 is rejected. Previously, the average Hb was 9.9 g/dL, then increased to 12.03 g/dL, with a significant increase of 2.1 g/dL. Therefore, it can be concluded that consuming spinach and tomato juice has an effect on increasing Hb levels in pregnant women in the third trimester.
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