Hubungan Tingkat Pengetahuan Ibu Hamil dengan Konsumsi Ikan Teri sebagai Sumber Nutrisi Selama Kehamilan di Wilayah Kerja Puskesmas Bobaneigo

Abstract

Pregnancy is an important period in a woman’s life that requires optimal nutritional intake to support maternal health and fetal growth and development. One nutritious food source that can be consumed by pregnant women is anchovy (ikan teri), which contains protein, calcium, iron, phosphorus, and omega-3 fatty acids that play an important role in preventing anemia and supporting bone formation and fetal brain development. Pregnant women’s knowledge about nutrition is an important factor influencing dietary behavior during pregnancy. This study aimed to determine the relationship between the level of knowledge of pregnant women and anchovy consumption in the working area of the Bobaneigo Health Center. This study used a quantitative method with an observational analytic design and a cross-sectional approach involving 48 pregnant women selected using a simple random sampling technique. Data were collected using a structured questionnaire and analyzed using the Chi-Square test with a significance level of 0.05. The results showed that most respondents had a moderate level of knowledge (52.1%) and low anchovy consumption (60.4%). Statistical analysis showed a significant relationship between the level of knowledge of pregnant women and anchovy consumption with a p-value of 0.018 (p < 0.05). It can be concluded that the better the knowledge of pregnant women, the better their consumption of anchovies during pregnancy.