THE EFFECT OF POTATO CONSUMPTION ON PREGNANT WOMEN HEMOGLOBIN LEVELS
Abstract
Pregnancy is physiological period of women’s life, but can develop into problems or complications at any time. Hemoglobin is a protein found in red blood cells that are rich in iron. Potatoes are bulbs that contain iron and vitamin C. Iron is needed to boost hemoglobin levels. Iron was formed by Heme and non heme substances. Vitamin C which will help maximizes the absorption of iron. This study aims to determine the effect of potato consumption on hemoglobin levels in pregnant women at the Lubuk Basung Health Center in 2019. This type of research was a quantitative study that used Pre-Experimental Design method with the pretest-posttest control group design. The populations in this study were all third trimester pregnant women in the working area of the Lubuk Basung Public Health Center in 2019. The total sample was 18 people, 9 control groups and 9 intervention groups, sampling using non-probability techniques, purposive sampling. Each respondent in the intervention group was given steamed potatoes for 6 days in the morning. Measurement of hemoglobin levels was done 2 times, day 1 before consuming potatoes, and day 8 after consumption of potatoes. The results showed an increase in hemoglobin levels of pregnant women on average 1.0 g / dl /. In analyzing the data used the Independent T-Test test, obtained p value of 0.049, this shows a significant difference between the control group and the intervention group. This proves that there is an effect of consumption of Fe tablets with steamed potatoes on hemoglobin levels in pregnant women in the working area of Lubuk Basung Health Center in 2019. Potatoes can be used as an alternative to increasing hemoglobin levels in pregnant women.
