<![CDATA[Anemia in pregnancy is a condition of the mother with hemoglobin levels < 11 g% in the first and third trimester, or < 10.5 g% in the second trimester. There is an impact on pregnant women with anemia can be the occurrence of pregnancy continuity disorders, and disorders in the fetus. Non-pharmacological methods use boiled pumpkin shoots to increase the HB levels of pregnant women. The purpose of this study was to determine the effect of consumption of pumpkin leaf shoots on increasing Hb levels in pregnant women. This type of research uses Quasy Experimental method with One Group Pre-test Post-test design. The population in this study were all pregnant women who were anemic. The technique used in this research is to use simple random sampling. Then the sample size in this study was 27 people with Hemoglobin levels <11 g/dl. Data analysis using t test. The results showed that the average value of hemoglobin levels in pregnant women before consumption of pumpkin tops was 9.67 g/dL and the average hemoglobin levels in pregnant women after consumption of pumpkin tops was 11.20 g/dL. The difference between the average hemoglobin level in pregnant women before and after consumption of pumpkin leaf shoots is 1.54 gr/dL. The results of the paired sample t test found that the tcount value was 11.895 with a p value = 0.000, where the p value <0.05 which means that Ha is accepted. This means that there is an increase in hemoglobin levels in pregnant women before and after consuming pumpkin tops. These results prove that consumption of pumpkin leaf shoots is proven effective in increasing Hb levels in pregnant women.]]>
