Sweet Potato Leaf and Mung Bean Extract as an Alternative for Reducing Anemia in Adolescents

Adolescent anemia, particularly among female adolescents, remains a major public health issue in Indonesia and contributes to the risk of low birth weight (LBW) and stunting. Iron supplementation programs through iron–folic acid tablets often face challenges due to poor adherence, thus requiring alternative interventions based on local food sources. This study aimed to analyze the iron (Fe) and vitamin C content of several varieties of sweet potato leaves (Ipomoea batatas) and mung beans (Phaseolus radiatus L.), and to assess their potential as interventions for adolescent anemia prevention. This experimental study with a two-group design was conducted at the Chemistry Laboratory, University of Jambi, and at a senior high school in Muaro Jambi Regency between January 2023 and December 2024. Iron and vitamin C content were measured using spectrophotometric methods, and data were analyzed descriptively and inferentially using One-Way ANOVA with a significance level of p < 0.05. The results showed that the highest Fe content was found in mung beans (7.17 mg/100 g), while the highest vitamin C content was found in purple sweet potato leaves (58.6 mg/100 g). ANOVA revealed significant differences among groups (p < 0.001), with post-hoc Tukey tests indicating that mung beans differed significantly in Fe content from all sweet potato leaf varieties, whereas purple sweet potato leaves differed significantly in vitamin C content compared to other groups. The study concludes that mung beans are a potential source of iron, while purple sweet potato leaves are an effective source of vitamin C that enhances iron absorption. The combination of these two local foods can be developed as a functional food-based intervention for adolescent anemia prevention, thereby contributing to reducing the risk of stunting. Keywords: Adolescent Anemia, Iron, Vitamin C, Sweet Potato Leaves, Mung Beans, Local Food