THE EFFECT OF GIVING MORINGA LEAF PUDDING (MORINGA OLEIFERA) ON HEMOGLOBIN (HB) LEVELS IN ADOLESCENT GIRLS AT JUNIOR 2 PUBLIC MIDDLE SCHOOL

Authors

  • Rudolf B. Purba, Nita R. Momongan, Annisa Ayu Hengkebohang3 , Joice M. Laoh4 , Nonce N. Legi, Irza N. Ranti, Olga L. Paruntu, Ana B. Montol, and Elisabeth Barung Politeknik Kesehatan Kementerian Kesehatan Manado.

Abstract

Abstract. The food consumption pattern of female adolescents is one of the causes of deficiency of Fe
intake, because female adolescents tend to want to maintain their body shape, thereby limiting food
consumption which causes a lack of nutrient intake. As a result of this which occurs in the long term,
it will cause Hb levels to continue to decrease and cause other nutritional problems such as iron
nutritional anemia. This study aims to determine the effect of giving Moringa leaf pudding on
hemoglobin (Hb) levels in female adolescents. This research method is a quasi-experimental study on
34 samples. How to take samples with random sampling method. Data collection was obtained from
the results of 24-hour recall measurements, organoleptic tests, and hemoglobin levels before and after
the intervention. Statistical analysis using the Paired Sample t-Test. The results of the study mean
hemoglobin levels before the intervention (giving Moringa leaf pudding) was 13.68 g/dL, and after
the intervention was 14.20 g/dL. The highest increase in Hb levels is 0.3-0.9 g/dL. There was a
significant effect or difference in the hemoglobin level of female adolescents after consuming
Moringa leaf pudding (p <0.05).
Keywords: Moringa leaves, hemoglobin levels, young women, iron.

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Published

2023-12-01

Issue

Vol. 2 No. 2 (2023): September

Section

Articles