THE EFFECT OF CONSUMPTION OF MORINGA LEAVES TO PREGNANT WOMEN'S HEMOGLOBIN LEVELS IN THE VILLAGE OF WAIMITAL, KAIRATU DISTRICT, WEST SERAM REGION, MALUKU IN 2019

Abstract

ABSTRACT

Anemia during pregnancy is a nutritional disorder as a result of the wrong diet in pregnant women. The wrong diet will result in a lack of nutrient intake in pregnant women. According to WHO (2010), globally the prevalence of anemia in pregnant women worldwide is 41.8. Anemia occurs because the concentration of red blood cells (hemoglobin) is low <11 g% (WHO 2010). One of the techniques to treat anemia is consuming Moringa leaves. This study aims to determine the effect of consumption of Moringa leaves on hemoglobin levels of pregnant women in Waimital Village, Kairatu District, West Seram Regency 2019. This research is a type of Quasy Experimental research with a Pretest-Posttest approach with Control Group, the sampling technique is using purposive sampling which amounts to 22 people, namely 11 respondents in the intervention group and 11 respondents in the control group. The research instrument used an observation sheet and a Hb Sahli measuring instrument. Data processing with computer devices, using the Independent sample t-test. The results in this study indicate that the effect of Moringa Leaves Consumption on Hemoglobin Levels of Pregnant Women in Waimital Village, Kairatu District, West Seram Regency in 2019 as a whole obtained p-value (p = 0.001). The conclusion is that there is a significant difference in hemoglobin levels between the intervention group and the control group. It is hoped that pregnant women apart from consuming Fe tablets can also consume green vegetables such as Moringa leaves which are rich in macro and micronutrients.

Keywords: Moringa leaf consumption, Anemia, Pregnant women