Original Research Article
Year: 2021 | Month: October-December | Volume: 6 | Issue: 4 | Pages: 10-15
DOI: https://doi.org/10.52403/gijhsr.20211003
The Effect of Steamed Tempeh on Hemoglobin Levels and Body Weight in Pregnant Women at the Kalar - Kalar Health Center, Aru Islands District
Ira Febriyanti1, Saifuddin Sirajuddin2, Hasnawati Amqam3
1Public Health Graduate School, Hasanuddin University, Makassar, Indonesia
2Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, Indonesia
3Department of Environmental Health, Faculty of Public Health, Hasanuddin University, Makassar, Indonesia
Corresponding Author: Ira Febriyanti
ABSTRACT
Background: Nutrition of pregnant women is very influential on fetal growth, one of which is iron deficiency anemia. Iron deficiency increases in pregnant women with increasing age in pregnancy. Significantly low intake of nutrients will make pregnant women experience Chronic Energy Deficiency. The nutritional content of tempeh can be used to meet the nutritional needs of pregnant women.
Objective: The aim of this study was to analyze the effect of giving steamed tempeh to the increase in hemoglobin and Body Weight levels in pregnant women at the Kalar-kalar Health Center, Aru Islands Regency.
Method: This type of research is a quasi-experimental with a pre-posttest control group design. The intervention was given to the respondents as many as 24 people with 12 people in the control group and 12 people in the treatment group. Sampling purposive sampling. Subjects were taken from two villages in the working area of the Kalar-Kalar Public Health Center which have relatively the same geography and socioeconomic status and only pregnant women with Hb <11 G/dL were selected. The form of treatment was giving 100 G of steamed tempeh 2 times a week for 30 days while the control group was given biscuits for pregnant women 2 times per week 100 G. Data analysis used univariate and bivariate analysis with paired T test and Mann Whitney.
Results: Mann Whitney test results of the effect of steamed tempeh on weight gain in the treatment group obtained a p-value of 0.050 (p=0.05). Differences in hemoglobin levels in anemic pregnant women with a p-value of 0.018 (<0.05) with a mean difference of 0.42 G/dL in the pre-posttest treatment group and the control group with a p-value of 0.217 (<0.05) with a mean difference of 0.21 G/d dL.
Conclusion: There is an effect of giving steamed tempeh to increase hemoglobin and body weight in pregnant women.
Keywords: Anemia, Pregnant women, Hemoglobin, Body Weight, Tempeh.