Effectiveness of Mocaf Cupcake on Increase Hemoglobin Levels in Adolescents with Anemia

Abstract

Data from the Banjarbaru City Health Department for 2024 show that Cempaka Subdistrict has the highest prevalence of anemia at 48.12%. Similarly, data from the Cempaka Community Health Center for 2025 indicate that SMPN 3 Banjarbaru has the highest prevalence of anemia at 19.81%. Therefore, efforts are needed to address anemia in adolescents through a local food approach that is nutritious, palatable, accessible, and sustainable to help increase hemoglobin levels and reduce the prevalence of anemia among adolescents. This study aims to determine the effectiveness of providing mocaf cupcakes containing chicken liver and green mustard greens in increasing hemoglobin levels in adolescent girls with anemia. This study is a quasi-experimental study with a time-series design and a total sample size of 11 participants. Hemoglobin levels were measured three times using the Easy Touch GHb device, namely before acclimatization (T₀), after 7 days of acclimatization (T₁), and after 7 days of intervention with the administration of 40 g/day of cupcakes (T₂). Data analysis was performed using the Friedman test and Wilcoxon signed ranks test. The results of the study showed that the mean hemoglobin level increased from 10.70 g/dL to 11.50 g/dL after the intervention. The results of the Wilcoxon test on T₁–T₂ showed a Z-value of -2.654 with p = 0.008 (p < 0.05), indicating a significant effect of the mocaf cupcake intervention on the increase in hemoglobin levels among anemic seventh-grade girls at SMP Negeri 3 Banjarbaru. The administration of mocaf cupcakes with chicken liver and green mustard greens can be used as an alternative nutritional intervention in schools to overcome anemia.