THE EFFECT OF RED SPINACH JUICE AND HONEY ON CHANGES IN HEMOGLOBIN LEVELS AMONG PREGNANT WOMEN AT THE SENAPELAN COMMUNITY HEALTH CENTER (PUSKESMAS)

Abstract

Anemia is a condition characterized by a decrease in hemoglobin (Hb) levels or a reduction in the number of red blood cells in the blood. The most common type of anemia among pregnant women is iron-deficiency anemia, which arises from an insufficient intake or inadequate stores of iron to meet the body's requirements during pregnancy. This study aims to analyze the effect of consuming red spinach juice mixed with honey on increasing hemoglobin levels in pregnant women in their second and third trimesters within the working area of ​​the Senapelan Community Health Center (Puskesmas) in 2026. The study employs a quantitative approach with a pre-experimental, one-group pretest-posttest design. The sample consists of 30 pregnant women, selected using a total sampling technique. The study was conducted at the Senapelan Community Health Center from June 1 to June 21, 2026. Data analysis was performed using univariate and bivariate methods, while hypothesis testing was conducted using a paired-sample t-test. The intervention involved the consumption of 250 ml (approximately one glass) of red spinach juice once daily, before a meal, for 7 consecutive days. Hemoglobin levels were measured using an "Easy Touch" Hb monitoring device. The results show a mean change of 1.487 g/dL (11.460 – 9.973 = 1.487 g/dL), with a p-value of <0.001. This indicates a significant increase in hemoglobin levels among pregnant women in their second and third trimesters following the consumption of red spinach juice and honey. These findings are expected to serve as a reference for utilizing red spinach juice and honey as a non-pharmacological intervention to help increase hemoglobin levels in pregnant women, and to provide a foundation for future research.