Search Repository Universitas Fort De Kock

Remaja putri yang menderita anemia dapat berisiko terhadap proses pertumbuhan
dan perkembangan sel ataupun gangguan perilaku dan emosional. Kacang merah baik
untuk mencegah anemia dengan kandungan zat besi, seng dan tembaga bermanfaat
untuk membantu perkembangan sel darah merah, enzim, dan tulang. Berdasarkan
data kesehatan Kabupaten Dharmasraya tahun 2024. Anemia remaja yang teringgi
yaitu Puskesmas Sungai Rumbai ada 108 orang. Tujuan penelitian melihat pengaruh
konsumsi puding kacang merah (vigna angularis) terhadap kadar hemoglobin (HB)
siswi di SMP N 1 Sungai Rumbai Kabupaten Dharmasraya Tahun 2024. Jenis
penelitian adalah one grup dengan pretest posttest group design. Populasi penelitian
ini adalah siswi kelas VII berjumlah 114 orang yang di periksa dan yang mengalami
anemia ringan di SMPN 1 Sungai Rumbai berjumlah 37 siswi. Sampel dengan total
sampling yang anemia ringan yaitu 37 siswi. Pengumpulan data dilakukan dengan
cara observasi. Analisa data diolah dengan dengan univariat dan bivariate
menggunakan uji paired sample T-test. Hasil penelitian didapatkan rata-rata kadar Hb
siswi sebelum pemberian pudding kacang merah adalah 10,59 g/dl dengan standar
deviasi 0,48. Sedangkan rata-rata kadar Hb siswi sesudah pemberian pudding kacang
merah adalah 12,81 g/dl dengan standar deviasi 0,93. Analisa bivariate diperoleh, ada
perbedaan kadar Hb sebelum dan sesudah diberikan puding kacang merah pada siswi
SMPN 1 Sungai Rumbai (p = 0,000). Disimpulkan bahwa ada pengaruh puding
kacang merah terhadap kadar Hb siswi SMPN 1 Sungai Rumbai.Diharapkan kepada
siswi untuk mengkonsumsi makanan sehat dan mengandung gizi yang baik seperti
puding kacang merah agar dapat meningkatkan kadar Hb dan mencegah anemia pada
remaja.

Young women who suffer from anemia can be at risk of cell growth and
development or behavioral and emotional disorders. Red beans are good for
preventing anemia because they contain iron, zinc and copper which are useful for
helping the development of red blood cells, enzymes and bones. Based on health data
from Dharmasraya Regency in 2024, the highest incidence of adolescent anemia is at
the Sungai Rumbai Community Health Center, with 108 people. The aim of the
research was to look at the effect of consuming red bean pudding (vigna angularis) on
female students` hemoglobin (HB) levels at SMP N 1 Sungai Rumbai, Dharmasraya
Regency in 2024. The type of research was one group with a pretest - posttest group
design. The population of this study was 114 class VII female students who were
examined and 37 female students experienced mild anemia at SMPN 1 Sungai
Rumbai. The total sample with mild anemia was 37 female students. Data collection
was carried out by observation. Data analysis was processed using univariate and
bivariate using the paired sample T-test. The research results showed that the average
Hb level of female students before giving red bean pudding was 10.59 g/dl with a
standard deviation of 0.48. Meanwhile, the average Hb level of female students after
being given red bean pudding was 12.81 g/dl with a standard deviation of 0.93.
Bivariate analysis showed that there was a difference in Hb levels before and after
being given red bean pudding to female students at SMPN 1 Sungai Rumbai (p =
0.000). It was concluded that there is an influence of red bean pudding on the Hb
levels of female students at SMPN 1 Sungai Rumbai. It is hoped that female students
will consume healthy foods that contain good nutrition such as red bean pudding in
order to increase Hb levels and prevent anemia in adolescents.