Abstract
Sweet potato is a local food ingredient that needs to be preserved and its benefits are because it contains a high source of starch with anthocyanins. The utilization of local ingredients is still rarely used due to limited knowledge of sweet potato processing techniques. The purpose of this study is to create innovations by developing purple sweet potato food cultivation as a natural dye in the formulation of yogurt products through hedonic testing. The research was conducted using a Randomized Block Design (RAK) method with 4 treatments consisting of 4 levels, namely A = 0 mg, B = 5 mg, C = 10 mg dan D = 15 mg, repeated 3 times. The most preferred yogurt by the panelists was yogurt with 15 mg of purple sweet potato extract added, with a value of 3.78 for taste, 3.01 for flavor and 3.53 for color. With a protein content of 4.76 gr, fat 12.60 gr, 13.2 gr, anthocyanins 14.42 mg (in 100 mL), and antioxidant activity of 3851.13 ppm.
Keywords:
sweet potato extract; antioxidant; yogurt; organoleptic
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