Pemberian Jus Tomat dan Jus Jeruk Meningkatkan Kadar Hemoglobin Ibu Hamil Dengan Anemia
Categorie(s):
Artikel Ilmiah
Author(s):
Neila Sulung, Beauty Hartini
Advisor:
ISSN/ISBN:
eISSN/eISBN:
2685-1997
Volume:
1
Keyword(s):
tomato juice, orange Juice, pregnant women, hemoglobin
DOI:
http://dx.doi.org/10.32883/rnj.v1i3.467
Abstract :
Anemia in pregnancy is a condition to a decrease in hemoglobin. Most of anemia is iron deficiency anemia (Fe) which can be caused by the consumption of iron that is less than the food. The prevalence of anemia at Public Health Center Nilam Sari Bukittinggi are 39.5%. The aims of this study was to determine the effectiveness of tomato juice and orange juice to increase hemoglobin levels in pregnant women with the quasi experiment study design using two group pretest postetst. Research has been conducted at Public with 20 sample by using purposive sampling technic. Test conducted with T-Test Dependent. Results of the study group I showed an average increase in hemoglobin levels of pregnant women before and after the intervention of 1.17. Statistical test result p value=0.004 (p