The INCREASING HEMOGLOBIN LEVELS BY CONSUMING MORINGA LEAF PUDDING AS AN INTERVENTION TO PREVENT STUNTING IN ADOLESCENT GIRLS

Abstract

Teenage girls who are anemic are at risk of becoming anemic women of childbearing age, and then becoming anemic mothers who can experience chronic energy deficiency during pregnancy. Moringa leaves (moringa oleifera) contain high levels of iron (Fe). Moringa leaves have the highest iron content, namely 5.49 mg/100 g compared to kale, 3.2 mg/100 g. This research method is a quantitative design using a research design, namely the randomized pretest-posttest control group design. The subjects chosen for this research were Islamic boarding school students aged 16-19 years. The number of samples was 30 people. The data analysis used was univariate and bivariate using the sample t tset test. Based on the results of statistical analysis using the t-test, a p value of 0.000 <0.05 was obtained. This proves that there is an effect of giving Moringa leaf pudding on increasing hemoglobin (Hb) in anemic adolescent girls. So it can be concluded that there is an effect of giving moringa leaf pudding on increasing hemoglobin (Hb) in anemic young women.