Search Repository Universitas Baiturrahim

STUDI LITERATUR PENGARUH PEMBERIAN BAYAM MERAH
TERHADAP PENINGKATAN KADAR HB
PADA IBU HAMIL
Sindang Sari Pangaribuan
ABSTRAK
Anemia pada ibu hamil masih menjadi masalah kesehatan global dan nasional
yang berkontribusi terhadap peningkatan angka kematian ibu dan bayi, terutama
di negara berkembang. World Health Organization melaporkan bahwa anemia
selama kehamilan meningkatkan risiko komplikasi obstetri seperti perdarahan
postpartum, persalinan prematur, dan berat badan lahir rendah. Di Indonesia,
berdasarkan Survei Kesehatan Indonesia (SKI) 2023 prevalensi anemia pada ibu
hamil mencapai 27,7%, yang menunjukkan bahwa masalah ini masih menjadi
tantangan serius dalam pelayanan kesehatan maternal. Salah satu upaya
nonfarmakologis yang potensial dalam pencegahan dan penanganan anemia
adalah pemanfaatan pangan lokal, seperti bayam merah yang kaya zat besi dan
antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian
bayam merah terhadap peningkatan kadar hemoglobin (Hb) pada ibu hamil
berdasarkan studi literatur. Metode penelitian menggunakan pendekatan studi
literatur terhadap artikel nasional dan internasional yang dipublikasikan pada
periode 20212025, yang diperoleh melalui Google Scholar dan diseleksi
berdasarkan kriteria inklusi dan eksklusi dengan kata kunci Bayam Merah AND
Hemoglobin AND Ibu Hamil sebanyak 5 artikel penelitian. Hasil kajian
menunjukkan bahwa kadar Hb ibu hamil sebelum intervensi umumnya berada
pada kategori anemia ringan hingga sedang, dan seluruh penelitian melaporkan
adanya peningkatan kadar Hb yang bermakna setelah pemberian bayam merah
dengan nilai p < 0,05. Kesimpulan penelitian ini adalah bahwa bayam merah
terbukti efektif sebagai intervensi gizi berbasis pangan lokal dalam meningkatkan
kadar Hb pada ibu hamil. Disarankan agar tenaga kesehatan mengintegrasikan
edukasi konsumsi bayam merah dalam pelayanan antenatal, serta mendorong
penelitian lanjutan terkait variasi olahan dan durasi intervensi yang optimal.
Kata kunci: anemia, bayam merah, hemoglobin, ibu hamil

LITERATURE REVIEW ON THE EFFECT OF RED SPINACH
CONSUMPTION ON INCREASING HEMOGLOBIN LEVELS IN
PREGNANT WOMEN
Sindang Sari Pangaribuan
ABSTRACT
Anemia in pregnant women remains a global and national public health problem
that contributes significantly to increased maternal and neonatal mortality,
particularly in developing countries. The World Health Organization reports that
anemia during pregnancy increases the risk of obstetric complications such as
postpartum hemorrhage, preterm birth, and low birth weight. In Indonesia, based
on the 2023 Indonesian Health Survey (SKI) published by the Kementerian
Kesehatan Republik Indonesia, the prevalence of anemia among pregnant women
reached 27.7%, indicating that this issue remains a serious challenge in maternal
healthcare services. One potential non-pharmacological approach for the
prevention and management of anemia is the utilization of local food sources,
such as red spinach, which is rich in iron and antioxidants. This study aimed to
determine the effect of red spinach consumption on increasing hemoglobin (Hb)
levels in pregnant women based on a literature review. The research method
employed a literature review approach of national and international articles
published between 2021 and 2025. The articles were obtained through Google
Scholar and selected based on inclusion and exclusion criteria using the keywords
Red Spinach AND Hemoglobin AND Pregnant Women, resulting in five eligible
research articles. The findings indicate that hemoglobin levels in pregnant women
prior to intervention were generally categorized as mild to moderate anemia, and
all reviewed studies reported a statistically significant increase in Hb levels after
red spinach consumption (p < 0.05).
In conclusion, red spinach has been proven to be effective as a local food-based
nutritional intervention in improving hemoglobin levels among pregnant women.
Healthcare providers are recommended to integrate education on red spinach
consumption into antenatal care services and to encourage further research on
variations in preparation methods and optimal intervention duration.
Keywords: anemia, hemoglobin, pregnant women, red spinach