<![CDATA[Purple sweet potato is a promising raw material for functional food development due to its high anthocyanin content; however, its low natural acidity limits its suitability for sauce production. Optimization of acidulant type and concentration is therefore required to enhance physicochemical stability, bioactive retention, and sensory quality. This study aimed to optimize the effects of acidulant type and concentration on the physicochemical and bioactive of purple sweet potato sauce. This study used a nested research design with two types of acidifiers (lime and apple cider vinegar) at various concentrations (10%, 15%, 20%, and 25%) as research variables. The parameters observed were pH, water content, total titratable acid, total dissolved solids, dispersion, antioxidant activity, and anthocyanin.. The results showed that differences in the type and concentration of acidulant affected the physicochemical and functional properties of the sauce. Lime produced a lower pH value, while apple cider vinegar produced higher water content, total titratable acidity, total soluble solids, antioxidant activity, and anthocyanin content. The higher concentration of acidulant can lower pH and increase total acidity, increase the value of antioxidant activity, and anthocyanin stability. The highest antioxidant activity (88.33%) and anthocyanin content (123.89 mg/L) were observed in the apple cider vinegar treatment with a concentration of 25%.. Apple cider vinegar demonstrated greater potential than lime juice as an acidulant in purple sweet potato sauce formulation, particularly in improving functional properties. Appropriate selection of acidulant type and concentration is essential to obtain purple sweet potato sauce with optimal physicochemical quality and functional value.]]>
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