Desinta Manda Herlicha, B1501255 (2019) PENERAPAN PEMBERIAN SNACKBAR DARI BUBUK KACANG MERAH UNTUK MENINGKATKAN KADAR Hb PADA IBU NIFAS DI PMB ANING FRIANTI DI JATIJAJAR. Karya Ilmiah Akhir thesis, STIKES MUHAMMADIYAH GOMBONG.
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Abstract
Background : The amount of hemoglobin, erythrocytes and hematocrit of postpartum mothers tends to decrease in the early postpartum. This is due to the changeable placenta blood volume and blood volume level. This is influenced by the status of lack nutrition and hydration. Consequently, the level of their hemoglobin is decreasing. To improve level of hemoglobin, it is advisable for them to consume snackbar from red bean powder. Objective : To know the application of snackbar from red bean powder to increase hemoglobin level of postpartum mother in Independent Midwifery Clinic Aning Frianti. Method : This study was conducted by using and observational method with a case study approach. Data were analyzed by reducing, presenting, and drawing conclusion. The participants were 5 postpartum mothers. Result : After being given snackbar from red bean powder, there was an increase in the hemoglobin levels of all participant. i.e.from Hb 11 g/dl – 15.0 g/dl ( participant 5 ), 12.3 g/dl – 15.3 g/dl (participant 2 ), 12.5 g/dl – 16.0 g/dl (participant 1), 12.5 g/dl – 16.0 g/dl (participant 3), 9.8 g/dl – 13.8 g/dl (participant 4).
| Item Type: | Thesis (Karya Ilmiah Akhir) |
|---|---|
| Additional Information: | Dyah Puji Astuti,S.SiT,M.P.H |
| Uncontrolled Keywords: | Hemoglobin, postpartum, snackbar from red bean powder, Hemoglobin Ibu Nifas, Snackbar dari Bubuk Kacang Merah |
| Subjects: | DIII Kebidanan |
| Divisions: | Prodi Diploma III Kebidanan |
| Depositing User: | @ Umi Haniati @ |
| Date Deposited: | 23 Dec 2019 06:54 |
| Last Modified: | 23 Dec 2019 06:54 |
| URI: | http://repository.unimugo.ac.id/id/eprint/1247 |
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