<![CDATA[Anemia during pregnancy remains a significant public health concern due to its association with adverse maternal and fetal outcomes, including premature birth, low birth weight, postpartum hemorrhage, and impaired fetal development. This study aimed to evaluate the effect of spinach juice supplementation on hemoglobin levels among pregnant women at Yudha Wahana Abadi Clinic. This research employed a quantitative quasi-experimental design with a pretest–posttest approach. A total of 60 pregnant women were selected using consecutive sampling and divided into an intervention group (n = 30) and a control group (n = 30). The intervention group received 250 mL of fresh spinach juice daily combined with standard iron supplementation for 28 days, while the control group received iron tablets only. Hemoglobin levels were measured before and after intervention using a HemoCue Hb 201+ analyzer. Data were analyzed using descriptive statistics, paired and independent sample t-tests, and multiple linear regression with a significance level of p < 0.05. The results showed an increase in mean hemoglobin levels in the intervention group from 9.71 ± 0.49 g/dL to 11.23 ± 0.58 g/dL, while the control group increased from 9.68 ± 0.52 g/dL to 10.34 ± 0.55 g/dL. The independent t-test revealed a significant difference between groups (p < 0.001). Regression analysis indicated that spinach juice supplementation was the strongest predictor of hemoglobin improvement (β = 0.67; p < 0.001). In conclusion, spinach juice combined with iron supplementation effectively improves hemoglobin levels and may serve as a complementary nutritional strategy in prenatal care to reduce anemia among pregnant women. ]]>
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