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 CONSUMPTION OF RED SPINACH JUICE CAN INCREASE HEMOGLOBINE LEVELS IN TRIMESTER II PREGNANT WOMEN Background: Anemia is a condition where the hemoglobin level decreases from the normal amount, which is &lt;11 g%. According to the World Health Organization (WHO), globally the prevalence of anemia in the world is 41.8%, which affects 56 million pregnant women. One of the causes of anemia during pregnancy is iron deficiency. The use of red spinach in juice form as a vegetable ingredient to help improve blood oxygen circulation.Purpose:  This study is for the effect of consumption of red spinach juice on the increase in hemoglobin levels in pregnant women trimester II in the village of Bandar Khalifah, Kec. Percut Sei Tuan Kab. Deli SerdangMethods: The design of this study was a quasy experiment with the design using the one group pretest posttest research design using purposive sampling technique of 15 people. The data used are primary and secondary data. Data were analyzed using paired t test analysis.Results:  From the results of the study with the results of statistical tests, the value of Asym sig (2-tailed) 0.000 is smaller than 0.05, it can be concluded that there is an effect of consumption of red spinach juice on the increase in hemoglobin levels in pregnant women in the second trimester in Bandar Klippa Village, Kec. Percut Sei Tuan Kab. Deli Serdang in 2020.Conclusion: The results showed that there was a significant effect between the provision of red spinach juice on the increase in hemoglobin levels in pregnant women in the second trimester. Suggestion: The results of this study are expected to activate pregnant women by working with local midwives to encourage pregnant women to consume red spinach juice every day or other foods that can increase hemoglobin levels. Keywords: Red Spinach Juice, Increased Hemoglobin Levels, Pregnant Women ABSTRAK Latar Belakang: Persalinan Anemia merupakan keadaan dimana kadar Hemoglobin menurun dari jumlah yang normal yaitu &lt; 11 gr%. Menurut World Health Organization (WHO) mencatat secara global bahwa prevalensi anemia di dunia yaitu sebanyak 41,8 % yang menyerang ibu hamil sebanyak 56 juta orang. Salah satu penyebab anemia selama kehamilan adanya kekurangan zat besi. Penggunaan bayam merah dalam bentuk jus sebagai bahan nabati dapat membantu melancarkan sirkulasi oksigen darah.Tujuan:  Penelitian ini untuk mengetahui pengaruh konsumsi jus bayam merah terhadap peningkatan kadar hemoglobin pada ibu hamil trimester II di Desa Bandar Khalifah Kec. Percut Sei Tuan Kab. Deli SerdangMetode:  Desain penelitian ini adalah quasy experimen dengan Dengan desain menggunakan penelitian  the one group pretest posttest design dengan menggunakan teknik pengambilan sampel purposive sampling sebanyak 15 orang. Data yang digunakan adalah data primer dan sekunder. Data dianalisis dengan menggunakan uji analisis paired t test.Hasil: Dari hasil penelitian dengan hasil uji statistik nilai Asym sig (2-tailed) 0,000 lebih kecil dari 0,05, maka dapat disimpulkan bahwa ada  pengaruh konsumsi jus bayam merah terhadap peningkatan kadar hemoglobin pada ibu hamil trimester II di Desa Bandar Klippa Kec. Percut Sei Tuan Kab. Deli Serdang tahun 2020.Kesimpulan: ada pengaruh yang signifikan antara pemberian jus bayam merah terhadap peningkatan kadar hemoglobin pada ibu hamil trimester II.Saran: Hasil penelitian ini diharapkan dapat mengaktifkan ibu hamil dengan berkerja sama dengan bidan setempat untuk menggerakkan ibu hamil mengkonsumsi jus bayam merah setiap harinya atau makanan lain yang dapat meningkatkan kadar haemoglobin. Kata kunci : Jus Bayam Merah, Peningkatan Kadar Haemoglobin, Ibu Hamil

KONSUMSI JUS BAYAM MERAH DAPAT MENINGKATKAN KADAR HEMOGLOBIN PADA IBU HAMIL TRIMESTER II