scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu

2016 ◽  
Vol 1 (1) ◽  
pp. 969-976
Author(s):  
Teguh Pribadi Gunawan ◽  
Rita Khathir ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Potato Flour ◽  
Soaking Time ◽  
Sun Drying ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan  variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at  60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide  concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The  color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT TERHADAP KANDUNGAN VITAMIN C DAN TINGKAT KECERAHAN DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG

2018 ◽  
Vol 6 (2) ◽  
pp. 67
Author(s):  
Ika Okhtora Angelia ◽  
Abd. Azis Hasan
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Potato Flour ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Color Changes ◽  
Browning Reaction ◽  
Two Factors ◽  
Sweet Potato Flour

The types of plants commonly used to making flour include tubers that have carbohydrates that resemble as wheat, are sweet potatoes, potatoes, corn, and cassava. The problem often faced by food containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes which can convert polyphenols into polycarbonate insulation. The defective that causes color changes during storage can be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The effect of soaking time on Natrium Metabisulfite on the whitish degree of flour will also be studied. This study was conducted to determine Vitamin C level and the whitish degree of flour in the process of making cassava flour, sweet potato flour and corn flour. The research used  factorial design with three treatment combinations and each treatment was repeated three times with two factors, soaking length (15 minutes, 30 minutes , 45 minutes) and Natrium Metabisulfite concentration (1 gram , 2 gram , 3 gram). The results showed that sweet potato flour of had the highest significant effect the whitish degree of flour (treatment A3N3) and vitamin C (treatment A2N3). Soaking length and Natrium Metabisulfite had significant effect the whitish degree of flour and vitamin C.

scholarly journals Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

2016 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Syahli Putra Turelanda ◽  
Noviar Harun ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Sucrose Content ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Nurfitrianti Bulotio ◽  
Adnan Engelen ◽  
Nursia Lateka
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Ash Content ◽  
Chemical Quality ◽  
Potato Flour ◽  
A Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

scholarly journals KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Nugroho Setya Budi ◽  
Yhulia Praptiningsih ◽  
Maryanto Maryanto
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Starch Content ◽  
Chemical Properties ◽  
Loaf Volume ◽  
Potato Flour ◽  
Organoleptic Characteristics ◽  
High Preference ◽  
Banana Flour ◽  
Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

scholarly journals Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar

2019 ◽  
Vol 4 (2) ◽  
pp. 62
Author(s):  
Amna Hartiati ◽  
I. A. Mahatma Tuningrat
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Block Design ◽  
Edible Film ◽  
Potato Flour ◽  
Solvent Concentration ◽  
Randomized Block Design ◽  
Stirring Time ◽  
Sweet Potato Flour

Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung  ubi  talas. Pelarut yang digunakan adalah etanol pada konsentrasi  50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan  edible  film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen  9,320% untuk tepung talas.   The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.  

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

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