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Neni Heryani
Politeknik Kesehatan Kementerian Kesehatan Jambi
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Pemberian Produk Olahan Berbasis Sumber Besi (Fe) terhadap Kadar Hemoglobin Ibu Hamil Suryani Suryani; Neni Heryani; Atika Fadhilah Danaz Nasution
Jurnal Keperawatan Silampari Vol 5 No 2 (2022): Jurnal Keperawatan Silampari
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.042 KB) | DOI: 10.31539/jks.v5i2.3446

Abstract

This study aims to analyze the effect of providing processed products based on iron (Fe) sources on hemoglobin levels in pregnant women in the work area of Penyengat Olak Health Center, Muaro Jambi Regency. The design used in this study was a quasi-experimental design using the One Group pretest-posttest design. The results showed that most mothers were 20-35 years old (86.7%), the majority were mothers with multigravida (60%). The average hemoglobin level before giving processed food was 10.383 gr%. The intermediate hemoglobin level after giving processed food was 11,903 gr%. In conclusion, there is an effect of providing processed food based on iron (Fe) sources in the work area of the Penyengat Olak Health Center, Muaro Jambi Regency, in 2020. Keywords: Haemoglobin, Pregnancy, Food, Iron
Co-Authors Atika Fadhilah Danaz Nasution Suryani Suryani