Effect of Soybean Juice on the Increase in Hemoglobin Levels among Adolescent Girls

Nancy Olii; Salman Salman; Wenny Ino Ischak; Iyam Manueke; Amelia Donsu; Siti Surya Indah Nurdin; Nurnaningsih Ali Abdul

doi:10.31965/infokes.Vol21.Iss2.1028

Authors

Nancy Olii Department of Midwifery, Politeknik Kesehatan Kementerian Kesehatan Gorontalo, Gorontalo City, Gorontalo Province, Indonesia
Salman Salman Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Gorontalo, Gorontalo City, Gorontalo Province, Indonesia
Wenny Ino Ischak Department of Nursing, Politeknik Kesehatan Kementerian Kesehatan Gorontalo, Gorontalo City, Gorontalo Province, Indonesia
Iyam Manueke Department of Midwifery, Politeknik Kesehatan Kementerian Kesehatan Manado, Manado City, North Sulawesi Province, Indonesia
Amelia Donsu Department of Midwifery, Politeknik Kesehatan Kementerian Kesehatan Manado, Manado City, North Sulawesi Province, Indonesia
Siti Surya Indah Nurdin Department of Midwifery, Universitas Muhammadiyah Gorontalo, Gorontalo City, Gorontalo Province, Indonesia
Nurnaningsih Ali Abdul Department of Midwifery, Politeknik Kesehatan Kementerian Kesehatan Gorontalo, Gorontalo City, Gorontalo Province, Indonesia

DOI:

https://doi.org/10.31965/infokes.Vol21.Iss2.1028

Keywords:

Soybean juice, hemoglobin levels, adolescent girls, anemia

Abstract

The highest percentage of anemia occurs among adolescent girls, and one of the efforts to overcome such problem is iron supplementation along with iron-rich foods from animal sources such as red meat and marine products, as well as vegetable sources such as nuts. Soybean is a kind of iron-rich food which contains 8.0/100 g of iron. This study aims to observe the increase in hemoglobin levels after the administration of soybean juice among adolescent girls. This was a pre-experimental study with a one group pretest-posttest design. The populations consisted of 133 adolescent girls of VII and VIII graders with a sample size of 35 respondents who were selected by using purposive sampling technique. The respondents were given 250 ml of soybean juice for 21 consecutive days every morning. On the twenty-second day, the Hb levels of respondents were re-assessed (post-test). The blood sample taken was a capillary blood at the fingertip. The statistical test applied the Paired T-Test. The results revealed that hemoglobin levels of respondents who were given soybean juice increased by 12.06 g/dl with a difference of 1.62 g/dl. This study concluded that 250 ml soybean juice had an effect on the hemoglobin levels among adolescent girls. Adolescents are recommended to regularly consume iron-rich foods and beverages with various kinds of preparations such as soybean juice.

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