PENGARUH PUDING KACANG HIJAU TERHADAP KADAR HEMOGLOBIN IBU HAMIL DENGAN ANEMIA

Jurnal Ilmiah Fillia Cendekia

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Title PENGARUH PUDING KACANG HIJAU TERHADAP KADAR HEMOGLOBIN IBU HAMIL DENGAN ANEMIA
 
Creator Kurniasih, Dennti
Atrie, Utari Yunie
Kurniawati, Devy
 
Subject anemia pregnancy; hemoglobin; green bean pudding; anemia kehamilan; hemoglobin; puding kacang hijau
 
Description This study was conducted to determine the effect of green bean pudding on the increase of pregnantwomen's hemoglobin level in Puskesmas Batu X Tanjungpinang working area. The method used is quasiexperiment design with pretest and posttest with control group design. The population was pregnantwomen in the work area of Batu X Puskesmas in the last three months which amounted to 207 andobtained the number of samples of 34 pregnant women divided into 2 groups, 17 experimental groupsand 17 control groups. The study started from February to March 2017. Data analysis with PairedSample T-Test . The results showed that there was an effect of green bean pudding on maternalhemoglobin content with p value 0.000. From the results of the study expected nurses can improvehealth services, especially for anemia in pregnant women by providing health education to pregnantwomen about the benefits of green bean extract as a food ingredient that can increase maternalhemoglobin levels and prevent anemia. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh pemberian puding kacang hijau terhadappeningkatan kadar Hb ibu hamil di wilayah kerja Puskesmas Batu X Tanjungpinang. Metode yangdigunakan adalah quasi eksperiment design dengan rancangan pretest and posttest with control group.Populasi adalah ibu hamil di wilayah kerja Puskesmas Batu X dalam tiga bulan terakhir yang berjumlah207 dan didapatkan jumlah sampel sebanyak 34 ibu hamil yang dibagi menjadi 2 kelompok yaitu 17kelompok eksperimen dan 17 kelompok kontrol. Penelitian dimulai bulan Februari sampai Maret 2017.Analisis data dengan Paired Sample T-Test. Hasil penelitian menunjukkan bahwa ada pengaruhpemberian puding kacang hijau terhadap kadar Hemoglobin ibu hamil dengan p value 0,000. Dari hasilpenelitian yang diharapkan perawat dapat memperbaiki pelayanan kesehatan terutama untuk anemiapada ibu hamil dengan memberikan pendidikan kesehatan kepada ibu hamil tentang manfaat ekstrakkacang hijau sebagai bahan makanan yang dapat meningkatkan kadar hemoglobin ibu dan mencegahanemia.
 
Publisher STIKES Hang Tuah Tanjungpinang
 
Contributor
 
Date 2019-05-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.stikeshangtuah-tpi.ac.id/index.php/jurkep/article/view/87
 
Source JURNAL KEPERAWATAN; Vol 8, No 2 (2018): Juli 2018; 857 - 865
2621-7694
2086-9703
 
Language eng
 
Relation http://jurnal.stikeshangtuah-tpi.ac.id/index.php/jurkep/article/view/87/72
 
Rights Copyright (c) 2019 JURNAL KEPERAWATAN
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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