<![CDATA[Anaemia is one of the nutritional problems characterised by low haemoglobin levels in the blood. Efforts to increase haemoglobin levels can be made through the utilisation of local foods that contain blood-forming nutrients, such as pumpkin and skipjack tuna. This study aims to determine the effect of consuming yellow pumpkin and skipjack tuna on haemoglobin levels at Puskesmas Rainis. This study uses a quasi-experimental design with a one group pretest-posttest design approach. The sample consisted of 29 respondents selected using purposive sampling technique. Haemoglobin levels were measured before and after the intervention. Data were analysed univariately and bivariately using statistical tests according to data distribution. The research results show that the average haemoglobin level before the intervention was 10.42 g/dL and increased to 11.58 g/dL after the intervention, with an average increase of 1.16 g/dL. The number of respondents with normal haemoglobin levels also increased from 7 respondents to 20 respondents after the intervention. The results of the statistical test showed a p-value of 0.000 or p < 0.05, which means there is a significant effect of consuming yellow pumpkin and skipjack tuna on the increase in haemoglobin levels. The conclusion of this study is that the consumption of yellow pumpkin and skipjack tuna affects the increase in haemoglobin levels and can be a local food alternative to help prevent anaemia. ]]>
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