Syzygium Polyanthum as a Potential Hemoglobin Booster for Iron Deficiency Anemia Due to its High Vitamin C Content

Abstract

Anaemia management can be done pharmacologically through Boosting Tablets (TTD) and non-pharmacologically by consuming natural food ingredients such as bay leaves. Bay leaves are one of the sources of iron and vitamin C readily available in the community. This study aims to analyze the nutritional content and vitamin C in bay leaves at Karanganyar. The research design is an experimental study that examines the nutritional content and vitamin C levels in bay leaf powder to facilitate Fe absorption in anaemia management. Vitamin C plays a crucial role in absorbing non-heme iron, which is essential for haemoglobin production in the human body. The vitamin C content in bay leaf powder at Karanganyar, 1294.78 mg per 100 grams, was tested in the Food Chemistry and Biochemistry Laboratory, Food Science and Technology Study Program, Faculty of Agriculture, Universitas Sebelas Maret. A high vitamin C concentration in bay leaf powder is expected to enhance iron absorption and reduce the risk of anaemia-related iron deficiency. This analysis provides insights into the potential contribution of bay leaf powder in addressing anaemia through nutritional approaches.