PENINGKATAN HB IBU HAMIL ANEMIA DENGAN KONSUMSI SUSU KEDELAI

Abstract

Anemia in pregnant women is defined as a hemoglobin concentration of less than 12 g/dl and less than 10 g/dl during pregnancy or the postpartum period. Approximately 51% of pregnant women suffer from anemia at twice the rate of non-pregnant women. The impact of anemia on pregnant women can be observed from the magnitude of maternal morbidity and mortality, increased fetal morbidity and mortality, and increased risk of low birth weight. In addition to consuming Fe tablets, there are many other ways to increase HB levels, one of which is by consuming soy milk. The iron in soy milk is beneficial for increasing the red blood cells of pregnant women. This study aims to determine the benefits of consuming soy milk in pregnant women in increasing maternal HB levels during pregnancy. The method used is the case method in anemic pregnant women by giving soy milk, namely Mrs. I at 25-26 weeks of gestation. The results obtained after consuming soy milk as much as 200 ml every day for 7 consecutive days showed that there was an increase in the pregnant woman's HB level of 0.6 gr / dl, at the beginning of the HB level of 10 gr / dl rose to 10.6 gr / dl. Giving soy milk regularly for 7 consecutive days as much as 200ml provides benefits in increasing the HB levels of pregnant women. in addition to consuming Fe pregnant women can consume soy milk in increasing HB levels