OPTIMALISASI KONSUMSI OLAHAN TELUR PUYUH TERHADAP PENINGKATAN KADAR HEMOGLOBIN IBU HAMIL

Abstract

Pregnancy is a process that begins with fertilization until birth. Unmet nutritional needs and hormonal changes during pregnancy cause the body to lack the number of red blood cells, called anemia during pregnancy. Various foods for pregnant women function effectively to maintain health during pregnancy, one of which is quail eggs. Quail eggs are rich in vitamins, so processed food with quail eggs as the main ingredient in the form of meatballs filled with quail eggs is an optimal effort to increase nutrition preventing pregnant anemia. This study aimed to determine the increase in hemoglobin levels in pregnant women, especially those who consume meatballs filled with quail eggs, and determine whether there are disparities in hemoglobin levels after consuming these meatballs. This research used an experimental approach with a quasi-experimental methodology. Participants were selected using a purposive sampling technique, with the criteria of having a minimum gestational 24 weeks and no comorbidities in the operational area of the Rengasdengklok Karawang Public Health Center. The study result showed a significant increase of 94% in hemoglobin levels among anemic pregnant women who consumed meatballs containing quail eggs. Their average hemoglobin level increased by 1.47 gr%. A striking difference was seen in pregnant women with anemia who consumed meatballs containing quail eggs with p-value 0.00. Midwives at antenatal services consistently encourage pregnant women to improve their nutrition during pregnancy by providing additional nutritious food such as meatballs filled with quail eggs. This helps increase hemoglobin levels in the mother during pregnancy.