Determine The Effect of Honey Combination Green Bean Soaking Water in Preventing Anemia of Pregnant Women During The Pandemic

Besse Yuliana, Julia Fitrianingsih

Abstract


Hemoglobin is a parameter that is used widely to determine the prevalence of anemia. The lack of quality food intake can cause anemia in pregnant women. Providing combined honey with green beans is one of the non-pharmacological ways to increase hemoglobin  levels in the blood. This research aimed to determine the effect of honey combination green bean soaking water in preventing anemia of pregnant women during the pandemic. This study used descriptive-analytic with a retrospective approach. The population of this study was all pregnant women in the area of the Antang Public Health Center in Makassar. Sampling was a total sampling method with a total sample of 25 people. The research instrument used observation sheets. The data collection were analyzed using univariate analysis techniques (median and frequency distribution). The research showed that there was a significant effect by giving green bean soaking water in honey combination on hemoglobin levels of pregnant women in the area of Antang Makassar Public Health Center. The research concludes that the provision of honey combinated green bean soaking water to increase hemoglobin levels in pregnant women has a significant effect.

Keywords: Anemia, Hemoglobin in pregnant women, Green bean soaking water, honey.



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References


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