Abstract

Iron deficiency anemia is one of the most common disorders of pregnancy. Iron nutritional anemia is caused by lack of nutrients that play a role in the formation of hemoglobin such as iron and protein. Eggs are food ingredients that have a good iron and protein content that can be consumed to prevent and overcome anemia. The purpose of this study was to prove the influence of boiled eggs to increase hemoglobin levels in anemic pregnant women. This study was conducted by giving one boiled egg and Fe tablet for the intervention group, and for the control group given Fe tablet given for 14 days.This research includes Quasi experiment research using pre test and post test with control group design. The population of this study are all pregnant anemia women in the working area of Bangetayu Health Center, Semarang City. The sampling technique is by purposive sampling. The sample will be divided into two groups: 15 samples are the intervention group and 15 samples are the control group. Data collection techniques use observation sheets. Data analysis technique using t-test.The results showed that there was influence of boiled eggs on the increase of hemoglobin level in pregnant women with p value 0,001