Fatma Zuhrotun Nisa’1,*, Purwantiningsih2, Pina Rahayu1, Fadilla Kurnianti Widodo1
1 Department of Health Nutrition, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
2 Department of Pharmacy, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Contributor author: fatma.znisa@gmail.com
Abstract. Sendangadi village is one of the village that is near to Univesitas Gadjah Mada. Based on the special region of Yogyakarta population statistics data in 2016, in Sendangadi village there are 12 thousands people aged 15-64 years. To support the high level of community activities, certainly it is necessary to consume a balanced diet to fulfill the nutrient needs that can affect the productivity. One of the important nutrients for productivity is iron. Iron deficiency can cause anaemia. Anaemia affects the work ability, malnutrition and childbirth mortality. Spinach is one of the vegetables that rich in iron content. Spinach plants have high productivity. The high water content causes spinach to rot easily so innovative processing into spinach vegetable abon or “Bonsay” is needed.Therefore, it is necessary to educate public about anaemia and how to make spinach “Bonsay” and measure the hemoglobin level in young women. To determine the effects of anaemia counseling on knowledge level and the effect of spinach “Bonsay” consumption on haemoglobin level in subjects with anaemia. This community service activity used experimental pre and post test design. Knowledge level was measured before and after subjects got the counseling while haemoglobin level was measured before and a month after the subjects with anaemia consumed the spinach “Bonsay”. Statistical analysis were Wilcoxon Test for knowledge level and Paired t-Test for haemoglobin level. Counseling activity about anaemia has significant effect (p<0,005) on knowledge level of students of SMP Muhammadiyah 1 Mlati and also has significant effect (p<0,05) on knowledge level of mothers in Sendangadi village. Spinach “Bonsay” consumption in a month has no significant effect (p>0,05) on haemoglobin level. But haemoglobin level on 4 subjects from 7 subjects with anaemia has increasing. One of them has normal haemoglobin level. Counseling about anaemia can increase respondents knowledge level. Consumption of spinach “Bonsay” in a month has no significant effect to increase haemoglobin level.
Keywords: Spinach, bonsay, iron, haemoglobin level, anaemia
