PENGARUH PEMBERIAN TELUR REBUS TERHADAP PENINGKATKAN KADAR HEMOGBLOBIN PADA SISWI KELAS 11 DENGAN ANEMIA DI SMAN COLOMADU

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Latar belakang: Remaja putri rentan mengalami anemia akibat kebutuhan zat besi yang meningkat saat masa pertumbuhan. Di Karanganyar, prevalensi anemia remaja mencapai 21,42% (Dinkes, 2021). Penyebabnya antara lain pola makan dan menstruasi yang menurunkan kadar hemoglobin (Hb), memicu gejala seperti lelah dan pusing. Meski pemerintah menganjurkan konsumsi tablet Fe, anemia tetap menjadi masalah. Sebagai tambahan, telur rebus dapat meningkatkan kadar Hb. Penelitian Amanda dan Kamidah (2024) menunjukkan bahwa konsumsi satu butir telur rebus selama tujuh hari meningkatkan Hb remaja putri sebesar 1,47 gr/dl. Tujuan: Mengetahui pengaruh pemberian telur rebus terhadap peningkatan kadar hemoglobin pada siswi kelas 11 dengan anemia di SMAN Colomadu. Metode: Penelitian pre eksperimen dengan desain penelitian one group pretest posttest dengan populasi 193 siswi, sebanyak 22 sampel diambil menggunakan teknik simple random sampling. Intervensi pemberian telur rebus 1 butir perhari selama 7 hari berturut-turut yang dikombinasikan dengan tablet Fe. Uji Analisa dengan uji Wilcoxon. Hasil: Rata-rata kadar hemoglobin meningkat dari 10,686 g/dl menjadi 12,709 g/dl, dengan kenaikan sebesar 2,023 g/dl. Analisis statistik didapatkan p-value 0,000 (<0,05). Kesimpulan: Ada pengaruh pemberian telur rebus terhadap peningkatan kadar hemoglobin pada remaja putri dengan anemia di SMAN Colomadu.

Background: Adolescent girls are susceptible to anemia due to increased iron requirements during growth. In Karanganyar, the prevalence of anemia in adolescents reached 21.42% (Dinkes, 2021). Causes include diet and menstruation, which lower hemoglobin (Hb) levels, triggering symptoms such as fatigue and dizziness. Although the government recommends consuming iron tablets, anemia remains a problem. In addition, boiled eggs can increase Hb levels. Research by Amanda and Kamidah (2024) showed that consuming one boiled egg for seven days increased the Hb of adolescent girls by 1.47 g/dl. Objective: To determine the effect of providing boiled eggs on increasing hemoglobin levels in 11th-grade female students with anemia at SMAN Colomadu. Method: A pre-experimental study with a one-group pretest-posttest research design with a population of 193 female students, 22 samples were taken using a simple random sampling technique. The intervention was providing one boiled egg per day for 7 consecutive days combined with iron tablets. Analysis using the Wilcoxon test. Results: The average hemoglobin level increased from 10.686 g/dl to 12.709 g/dl, with an increase of 2.023 g/dl. Statistical analysis obtained a p-value of 0.000 (<0.05). Conclusion: There is an effect of giving boiled eggs on increasing hemoglobin levels in female adolescents with anemia at SMAN Colomadu.