PENGARUH PEMBERIAN JUS BUAH BIT TERHADAP PENINGKATAN KADAR HEMOGLOBIN PADA IBU HAMIL DENGAN ANEMIA DI PUSKESMAS GATAK SUKOHARJO - Utami, Kukuh Setya; Yuyun Triani (Medic Nutricia : Jurnal Ilmu Kesehatan, 2024)
ABSTRAK Latar belakang: Ibu hamil dengan anemia di Indonesia menduduki peringkat ke empat dalam kategori berat yaitu sebesar 44,2 %. Berdasarkan data dinas kesehatan Provinsi Jawa Tengah tahun 2021 prevelensi anemia ibu hamil adalah 43,5%. anemia kehamilan berpotensi membahayakan ibu dan anak yang dikandung. Kebutuhan zat besi meningkat selama kehamilan sehingga kurangnya mengkonsumsi makanan yang tinggi zat besi penyebab umum ibu hamil mengalami anemia. Salah satu makanan yang dapat mengatasi anemia secara nonfarmakologi yaitu buah bit karena mengandung zat besi, asam folat, dan vitamin C yang dapat meningkatkan kadar hemoglobin. Tujuan: Mengetahui pengaruh jus buah bit terhadap peningkatan kadar hemoglobin ibu hamil dengan anemia di wilayah Puskesmas Gatak Sukoharjo. Metode: Penelitian menggunakan jenis penelitian kuantitatif dengan pre-experimental design dengan rancangan one groub pretest posttest, sampel berjumlah 20 ibu hamil dengan anemia yang berdasarkan kriteri inklusi dan eksklusi. Hasil: Penelitian menunjukkan rata rata kadar hemoglobin ibu hamil sebelum diberikan perlakuan sebesar 9,97 gr/dl dan kadar hemoglobin ibu hamil dengan anemia sesudah diberikan jus buah bit 200 ml selama 7 hari yaitu sebesar 10,96 gr/dl. Hasil uji statistik paired sample t test didapatkan p value = 0,000 < α 0,05. Kesimpulan: Jus buah bit berpengaruh dalam meningkatkan kadar hemoglobin ibu hamil dengan anemia. Kata kunci: Anemia, ibu hamil, jus buah bit, kadar hemoglobin ABSTRACK Background: Pregnant women with anemia in Indonesia are ranked fourth in the severe category, which is 44.2%. Based on data from the Central Java Provincial Health Office in 2021, the prevalence of anemia in pregnant women is 43.5%. Pregnancy anemia has the potential to endanger the mother and the child she is carrying. The need for iron increases during pregnancy, so the lack of consuming foods high in iron is a common cause of anemia in pregnant women. One of the foods that can overcome anemia non-pharmacologically is beetroot because it contains iron, folic acid, and vitamin C which can increase hemoglobin levels. Objective: To determine the effect of beetroot juice on increasing hemoglobin levels in pregnant women with anemia in the Gatak Sukoharjo Health Center area. Method: The study used a quantitative research type with a pre-experimental design with a one-group pretest posttest design, a sample of 20 pregnant women with anemia based on inclusion and exclusion criteria. Results: The study showed that the average hemoglobin level of pregnant women before being given treatment was 9.97 gr/dl and the hemoglobin level of pregnant women with anemia after being given 200 ml of beetroot juice for 7 days was 10.96 gr/dl. The results of the paired sample t-test obtained a p value = 0.000 <α 0.05. Conclusion: Beetroot juice has an effect on increasing the hemoglobin levels of pregnant women with anemia. Keywords: Anemia, pregnant women, beetroot juice, hemoglobin levels