<![CDATA[Anemia during pregnancy remains a major public health concern, given its strong association with maternal mortality, particularly through an elevated risk of hemorrhage during childbirth. Despite the implementation of iron (Fe) tablet supplementation programs, the prevalence of anemia among pregnant women in Indonesia continues to be high, indicating the need for complementary interventions based on local food resources. This study aimed to examine the effect of red spinach (Amaranthus tricolor) juice administration on hemoglobin (Hb) levels among pregnant women in the working area of Paguyaman Public Health Center. A pre-experimental one-group pretest-posttest design was employed, involving 20 pregnant women selected through a total sampling technique. Hemoglobin levels were measured using a digital device before and after the intervention period. Since the baseline data were not normally distributed, the effect was analyzed using the non-parametric Wilcoxon Signed Ranks Test. The findings revealed that prior to the intervention, all respondents experienced either mild (40%) or moderate (60%) anemia, whereas following routine administration of red spinach juice, all respondents (100%) achieved normal Hb levels with no recorded decline in any case. Statistical testing yielded an Asymp. Sig. value of 0.000, confirming a significant difference between Hb levels before and after treatment. It can be concluded that consistent consumption of red spinach juice significantly improves hemoglobin levels in pregnant women, making it a viable complementary strategy to Fe tablet supplementation programs for preventing pregnancy-related anemia in primary healthcare settings.]]>
