Addition of Sweet Potato Leaf Consumption to Anemic Pregnant Women on Increasing Hemoglobin Levels in Third Trimester Pregnant Women in Karawang Regency
DOI:
https://doi.org/10.33482/jmc.v12i02.292Keywords:
Anemia in pregnenant women, Hemoglobin level, Sweet potato leavesAbstract
Anemia remains a major public health concern in improving maternal health, particularly among pregnant women and during the postpartum period, due to its serious impact on pregnancy outcomes, childbirth, and breastfeeding. Pregnant women with anemia are at higher risk of delivering infants with iron deficiency anemia, which can impair brain cell development and overall physical growth, potentially resulting in stunting or wasting during childhood. This study aimed to evaluate the effect of sweet potato leaf consumption on increasing hemoglobin (Hb) levels in anemic pregnant women. A quasi-experimental method with a one-group pretest–posttest design was applied. The study involved 30 anemic pregnant women in their third trimester. The intervention consisted of consuming 100 grams of boiled sweet potato leaves daily for 10 consecutive days, including both the vegetables and the boiled water. Hemoglobin levels were measured before the intervention and again on the 11th day. The findings showed that the mean hemoglobin level increased from 9.8 g/dL before treatment to 10.8 g/dL after treatment, with an average increase of 1.11 g/dL. Statistical analysis using a paired t-test produced a p-value of 0.000, which is below the significance level of 0.05. These results indicate that sweet potato leaf consumption significantly improves hemoglobin levels in third-trimester pregnant women with anemia in Karawang Regency.
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