The Effectiveness of Fried Catfish Cake In Increasing Hemoglobin Levels And Oxygen Saturation In Blood In Pregnant Women

I. Suryani, Maria Jamil, Novianti Rizki Amalia, Ajeng Maharani Pratiwi
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Abstract

Iron deficiency anemia mainly affects pregnant women, lactating women and women of childbearing age in general. Many things change in pregnant women in the third trimester of pregnancy. In the third trimester, blood volume is still increasing so pregnant women need foods rich in iron and vitamin C for good iron absorption. Catfish is one of the foodstuffs that is easy to serve and the price is cheaper than other fish. The nutritional content of catfish will increase with the right way of processing. Fresh catfish contains 1.0 mg of iron. After frying, it becomes 1.2 mg. With the condition of pregnant women who are prone to anemia, pregnant women must fulfill their nutrition by adding additional food, which can be in the form of snacks made from catfish so that their fe needs will be met. Catfish, apart from being processed into meatballs, can also be processed into the fried catfish cake. Quasi-experimental research type non randomized pre test post test. The research subjects were pregnant women in the third trimester. The analysis of this study used the Paired t test. Results: the results of research that has been conducted regarding differences in Hb levels in pregnant women in the third trimester before and after being given fried catfish cake, it was found that there were differences in Hb levels before and after treatment, this result was evidenced by the results of the t statistical test where the tcount was 10,816 with a significance level of ρvalue of 0.000, there is a significant difference because ρvalue is smaller than α (0.05). Meanwhile, for oxygen saturation with the Wilcoxon test statistic, the Z value is -3.345 with a significance level of ρvalue of 0.001, Thus before and after treatment there is a significant difference because the value is smaller than α (0.05). The brain of fried catfish cake is effective in increasing hemoglobin levels and oxygen saturation in the blood in third trimester pregnant women.  
煎鲶鱼饼提高孕妇血红蛋白水平和血氧饱和度的效果
缺铁性贫血主要影响孕妇、哺乳期妇女和育龄妇女。在怀孕的最后三个月,孕妇会发生很多变化。在妊娠晚期,血容量仍在增加,因此孕妇需要富含铁和维生素C的食物来吸收铁。鲶鱼是一种容易上桌的食品,价格也比其他鱼类便宜。正确的加工方法可以提高鲶鱼的营养成分。新鲜鲶鱼含铁1.0毫克。油炸后变成1.2毫克。鉴于孕妇易患贫血的状况,孕妇必须通过添加额外的食物来补充营养,这些食物可以以鲶鱼制成的零食的形式来满足她们的营养需求。鲶鱼除了可以加工成肉丸,还可以加工成炒鲶鱼饼。准实验研究型非随机前测后测。研究对象是妊娠晚期的孕妇。本研究的分析采用配对t检验。结果:对妊娠晚期孕妇服用煎鲶鱼饼前后Hb水平差异的研究结果,发现治疗前后Hb水平有差异,这一结果由t统计检验的结果证明,t统计检验的结果为10816,ρ值为0.000,ρ值小于α(0.05),有显著性差异。同时,对于氧饱和度,经Wilcoxon检验统计量,Z值为-3.345,ρ值显著性水平为0.001,因此治疗前后存在显著性差异,其值小于α(0.05)。煎鲶鱼脑糕对提高妊娠晚期孕妇的血红蛋白水平和血氧饱和度是有效的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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