Sweet Potatoes Consumption on Increased Hemoglobin Levels in First Trimester Pregnant Women

Abstract

Anemia is a condition in which the number and size of red blood cells or hemoglobin concentrations are below the normal limit value, which can disrupt the blood's capacity to carry oxygen around the body. Anemia is one of the health problems in the whole world, especially in developing countries where an estimated 30% of the world's population suffer from anemia. This study aims to determine the effect of sweet potato (Ipomoea Batatas L) on increasing Haemoglobin levels of first-trimester pregnant women in the Working Area of Nilam Sari Health Center in Bukittinggi City. This research was a quasi-experimental research using one group pretest-posttest design. The study population was all pregnant women with anemia as much as 10 people with a sample of 7 pregnant women with anemia, taken by non probalitiy sampling technique using purposive sampling. respondent was treated with 100 grams of sweet potato (Ipomoea Batatas L) stew for 7 days. Measurement of hemoglobin levels was carried out 2 times before consuming sweet potato stew (Ipomoea Batatas L) and on the 9th day after consuming sweet potato stew (Ipomoea Batatas L). The results showed that p value = 0.004. It can be concluded that there is an influence in the administration of sweet potato stew (Ipomoea Batatas L) to increase hemoglobin levels in pregnant women with anemia.