The Effect Consumption of Red Spinach Juice on Hemoglobin on Pregnant Woman

Abstract

Iron needs doubled from pre-pregnancy needs. This happens because during pregnancy, blood volume increases 50%, so it needs more iron to form hemoglobin One source of iron from vegetable material is red spinach (amaranthus tricolor L). One source of iron from vegetable material is red spinach (amaranthus tricolor L) to prevent anemia. The aim of this study is to determine the effect of red spinach juice on changes in hemoglobin levels in pregnant mothers of the third trimester. at Panglayungan Health Center Tasikmalaya. The research method used is pre-experimental design. The population in this study were all trimester pregnant women III at Panglayungan Health Center Tasikmalaya  as many as 153 people, with purposive sampling technique, with the number of samples counted 24 people. The results showed that Hemoglobin concentration in pregnant mother of trimester III before giving treatment by giving red spinach juice, have mean of Hb level equal to 9,7 g% including light category and after given red spinach juice Hb content has a mean Hb level of 10.2 g%. The conclusion of this research is the influence of the consumption of red spinach juice to the change of Hemoglobin content in pregnant mother of trimester III at Panglayungan City Health Center Tasikmalaya, proved with level of significance (ρvalue) 0.000 less than α (0,05). Keywords: Red Spinach Juice, Hb Level