Sari, Seli Purnama and , . (2019) EFEKTIVITAS PEMBERIAN SAWI HIJAU REBUS (BRASSICA RAPA VAR. PARACHINENSIS L) TERHADAP PERUBAHAN KADAR HB PADA IBU HAMIL TRIMESTER III DENGAN ANEMIA DI KRJ/KRI BUDHI ASIH KECAMATAN TUREN KABUPATEN MALANG. Diploma (D3) thesis, Poltekkes RS dr. Soepraoen.
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Abstract
ABSTRAK Anemia adalah suatu keadaan dimana kadar hemoglobin (Hb) dalam darah yang terutama disebabkan oleh kekurangan zat gizi (khususnya zat besi) yang diperlukan untuk pembentukan Hb. Pecegahan anemia selama kehamilan dilakukan dengan pemberian tablet Fe selama 90 hari dengan dosis 60 mg. Salah satu alternatif untuk memenuhi kebutuhan zat besi dapat dilakukan dengan konsumsi sayuran dalam menu makanan. Sawi hijau merupakan salah satu yang mengandung senyawa sintesis hemoglobin seperti zat besi dan vitamin B. Asupan zat besi ibu hamil sekitar 3-5 mg/hari dan dalam 100 gram sawi hijau mengandung 1,9 mg zat besi. Tujuan penelitian ini mengetahui pengaruh pemberian sawi hijau rebus terhadap perubahan kadar Hb ibu hamil trimester III. Metode penelitian menggunakan Quasy Experimental Design ini menggunakan Equivqalent Time Sampel Design. Sampel yang digunakan pada penelitian ini berjumlah 8 responden yang diambil dengan metode purposive sampling. Kemudian ada 2 kelompok yaitu kelompok kontrol dan kelompok perlakuan, Pengambilan data dilakukan menggunakan observasi dan kuesioner, uji analisis menggunakan paired t-test. Berdasarkan hasil penelitian didapatkan p=0,004 bahwa terdapat perubahan kadar Hb antara sebelum dan sesudah perlakuan dan 8 responden mengalami peningkatan kadar Hb. Rata-rata perubahan kadar hemoglobin kelompok kontrol sebesar 2.1 gr/dl dan pada kelompok intervensi sebesar 0.3 gr/dl. Dalam penelitian ini, dinyatakan terdapat pengaruh pemberian sawi hijau rebus terhadap perubahan kadar Hb pada ibu hamil trimester III. Peneliti menyarankan kepada subyek penelitian yaitu semua ibu hamil yang mengalami kadar Hb kurang dari normal dapat melakukan peamberian sawi hijau rebus untuk meningkatkan kadar Hb. Kata kunci : Anemia, kadar Hb, ibu hamil trimester III, sawi hijau ABSTRACT Anemia is a condition where the hemoglobin (Hb) level in the blood is less than normal. Management of elevated Hb levels is by eating iron-rich foods regularly, consuming Vitamin C for absorbing iron, and preventing excessive inhibiting. Iron intake of pregnant women is around 3-5 mg / day and in 100 grams of green mustard contains 1.9 mg of iron. The purpose of this study was to determine the effect of boiled green mustard to increase Hb levels in third trimester pregnant women. The research method uses this Quasy Experimental Design using Equivqalent Time Sample Design. The sample used in this study amounted to 8 respondents taken by purposive sampling method. Then there are 2 groups, namely the control group and the treatment group. Data collection is done using observations and questionnaires, test analysis using paired t-test. Based on the results of the study found p = 0.004 that there were changes in Hb levels between before and after treatment and 8 respondents experienced an increase in Hb levels. In this study, it can be stated that there is the effect of boiled green mustard (Brassica Rapa Var Parachinensis L.) on increasing Hb levels in third trimester pregnant women. Researchers suggested that research subjects who had less than normal Hb levels be able to do boiled green mustard peamberian to increase Hb levels. Keywords: Anemia, Hb levels, trimester III pregnant women, boiled green mustard greens.
| Item Type: | Thesis (Diploma (D3)) | ||||||||||||
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| Contributors: |
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| Uncontrolled Keywords: | Anemia, kadar Hb, ibu hamil trimester III, sawi hijau; Anemia, Hb levels, trimester III pregnant women, boiled green mustard greens. | ||||||||||||
| Divisions: | Midwivery Study Program | ||||||||||||
| Depositing User: | Yacobus Sudaryono | ||||||||||||
| Date Deposited: | 02 Oct 2018 03:49 | ||||||||||||
| Last Modified: | 25 Aug 2023 03:09 | ||||||||||||
| URI: | http://repository.itsk-soepraoen.ac.id/id/eprint/97 |
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