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Abstract : Anemia is a major nutritional problem in the world, especially in developing countries. It was also estimated that 30% of the world's population is suffering from this condition. Therefore, this study aims to assess the effect of administering chicken liver and moringa (Moringa oleifera) flour-based meatballs on hemoglobin (Hb) levels in anemic female adolescents at a boarding school in Gowa. A quasi-experimental method was used with a non-randomized pre-post control design carried out for one month and consisting of two groups. The intervention group contains 29 samples who were given chicken liver and moringa flour-based meatballs for 1 month (30 days), while the control consists of 28 samples, and they were administered with beef meatballs. The variables measured include hemoglobin levels using the Hb Meter brand HemoCue, while food intake was evaluated with the Semi-Quantitative Food Frequency Questionaire (SQ-FFQ) interview method. The data of hemoglobin level were analyzed with the Wilcoxon Signed Rank and Mann-Whitney Tests, while data analysis for intake was performed using the Paired T-Test and Independent Sample T-Test. After the samples were given the treatment, the average hemoglobin levels in the intervention and control groups experienced a significant increase from 10.35 g/dL to 12.08 g/dL and 10.30 to 11.63 g/dL, respectively, with a p-value <0.05. These results showed that the treatment given in both groups was effective in increasing hemoglobin levels and food intake. Although the difference between the groups was not statistically significant, the effect of giving chicken liver and moringa flour-based meatballs was greater compared to beef meatballs on Hb levels. This treatment also had an immense effect on increasing protein, and iron intake.