Search Repository Universitas Fort De Kock

Dinas Provinsi Sumatera Barat tahun 2014 kejadian anemia sebesar 21, 7%, anemia yang terjadi saat kehamilan merupakan salah satu masalah besar yang banyak terjadi dinegara berkembang berdasarkan laporan bulanan kesehatan ibu dan anak. Tujuan penelitian yaitu untuk mengetahui perbandingan mengkonsumsi telur ayam ras dan telur puyuh terhadap peningkatan kadar hemoglobin pada ibu hamil di wilayah kerja puskesmas Anak Air Koto Tangah Padang. Jenis penelitian menggunakan desain Quasy Ekperimental design dengan rancangan Non - eque valent control group. Penelitian ini dilakukan pada bulan Juli di Puskesmas Anak Air Koto Tangah. Populasi adalah ibu hamil dengan anemia ringan yang berjumlah 184 dengan 20 sampel dengan teknik Purposive sampling. Hasil penelitian diperoleh rata-rata kadar Hb ibu sebelum konsumsi telur ayam ras rebus adalah 10,04, rata-rata kadar Hb ibu sesudah konsumsi telur ayam ras rebus adalah 10,93, rata-rata kadar Hb ibu sebelum konsumsi telur puyuh rebus adalah 10,16, rata-rata kadar Hb ibu sesudah konsumsi telur puyuh rebus adalah 12,20 dan terdapat perbandingan mengkonsumsi telur ayam ras dan mengkonsumsi telur puyuh terhadap peningkatan kadar Hb pada ibu hamil di wilayah kerja puskesmas Anak Air Koto Tangah Padang.P=0,000. Kesimpulan terdapat perbandingan mengkonsumsi telur puyuh terhadap peningkatan kadar Hb dan saran bagi pihak Puskesmas untuk menginformasikan bahwa telur puyuh rebus dapat dijadikan sebagai pilihan untuk mengatasi kejadian anemia pada ibu hamil tersebut.

West Sumatra Provincial Office in 2014 the incidence of anemia by 21, 7%, anemia that occurs during pregnancy is one of the big problems that occur in many developing countries based on monthly maternal and child health reports. The purpose of this study was to determine the comparison of consuming chicken eggs and quail eggs to increase hemoglobin levels in pregnant women in the working area of the Children's Water Koto Tangah Padang health center. his type of research uses a Quasy Experimental design with a Non-eque valent control group design. This research was conducted in July at the Air Koto Tangah Community Health Center. The population was 184 pregnant women with mild anemia, with 20 samples using purposive sampling technique. The results obtained by the average maternal Hb levels before consumption of boiled chicken eggs was 10.04, the average maternal Hb levels after consumption of boiled chicken eggs was 10.93, the average maternal Hb levels before consumption of boiled quail eggs was 10 , 16, the average maternal Hb levels after consumption of boiled quail eggs was 12.20 and there was a comparison of consuming purebred eggs and consuming quail eggs to increase Hb levels in pregnant women in the working area of the Children's Water Koto Tangah Padang health center. P = 0,000. in conclusion, there is a comparison between consuming quail eggs and increasing Hb levels and suggestions for the Puskesmas to inform that boiled quail eggs can be used as an option to overcome the incidence of anemia in pregnant women.