PENANGGULANGAN ANEMIA IBU HAMIL MELALUI PEMBERDAYAAN MASYARAKAT DALAM PEMANFAATAN UDANG RONGGENG (Harpiosquilla raphidea) SEBAGAI MAKANAN FUNGSIONAL DI DESA PERCUT

This study was done to identify, analyze and assess models of prevention of anemia among pregnant women through empowerment of pregnant women in the utilization of shrimp (Harpiosquilla raphidea) into functional foods in Percut Sei Tuan.
The research activities carried out in two (2) parts, namely the preliminary study and further research is done in stages. Preliminary research, conducted in the laboratory through Purely Experimental Design to assess the potential of shrimp into functional food that is processed into crackers. Advanced research, conducted with the intervention in the utilization of shrimp into functional foods in 64 pregnant women in Percut Sei Tuan village through Quasi-Experimental (Experimental Quasi) to draft the Untreated Control Group with Pretest and Posttest Design.
Data analysis was performed using Multivariate Analysis with Multiple Linear Regression to determine the effect of independent variables to be controlled by other variables on the dependent variable. The results showed that the variables that affect the increase in hemoglobin levels of pregnant women are: pregnant women empowerment in the utilization of shrimp into functional foods, as well as the consumption of protein and iron (Fe).
Based on the research results, it can be concluded that prevention of anemia among pregnant women can be done through empowerment of pregnant women in the utilization of shrimp (Harpiosquilla raphidea) into functional foods in Percut Sei Tuan. Further expected, the prevention of maternal anemia can be done through empowerment of pregnant women and the use of local food.