<![CDATA[Background: Anemia in postpartum mothers can delay postpartum recovery, reduce energy levels, and impair a mother's ability to perform daily activities and care for her infant. Utilizing nutritious local foods is a potential approach to support postpartum recovery. "Berry and Root Fusion," made from strawberries and sweet potatoes, contains vitamin C, beta-carotene, antioxidants, fiber, and various micronutrients that may help increase hemoglobin levels and energy. Objective: This study aimed to analyze the effectiveness of Berry and Root Fusion on hemoglobin levels and energy levels in postpartum mothers. Methods: A quasi-experimental design with a pretest-posttest control group approach was used. Sixty postpartum mothers were divided into an intervention group and a control group, with 30 respondents in each. The intervention group received Berry and Root Fusion for 14 days, while the control group received standard care. Hemoglobin levels and energy levels were measured before and after the intervention. Data were analyzed using paired-sample t-tests and independent-sample t-tests at a significance level of α=0.05. Results: The mean hemoglobin level in the intervention group increased from 9.84 to 11.63 g/dL (Δ=1.79 g/dL), whereas the control group increased from 9.81 to 10.42 g/dL (Δ=0.61 g/dL). Energy scores in the intervention group rose from 48.30 to 82.70, while the control group rose from 49.10 to 63.40. The differences in the increase of hemoglobin and energy levels between the two groups were statistically significant (p<0.001). Conclusion: Berry and Root Fusion is effective in increasing hemoglobin and energy levels in postpartum mothers and has the potential to be developed as a local food-based intervention to support postpartum recovery.]]>
