Pengaruh Konsumsi Puding Kacang Merah (Vigna Angularis) Terhadap Kadar Hemoglobin (HB) Siswi Di SMP N 1 Sungai Rumbai Kabupaten Dharmasraya Tahun 2024
- Penulis
- Puji Lestari
- Pembimbing
- Ainal Maardiah
- Jenis repository
- Skripsi
- Tahun
- 2025
- Fakultas
- Fakultas Ilmu Kesehatan
- Program studi
- S1 Kebidanan
- Metode penelitian
- —
- Jenis metode
- —
- Variabel
- —
- Sumber dana
- —
- Lokasi/wilayah penelitian
- — (Kabupaten Dharmasraya, Sumatera Barat)
- Dipublikasikan
- 03 Februari 2026
Abstrak
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. Abstract (EN): 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.