NUTRITIONAL VALUE AND ACCEPTABILITY OF PURPLE SWEET POTATO (IPOMOEA BATATAS L.)

Yuli Hartati (Politeknik Kesehatan Kemenkes Palembang)
Podojoyo1
Ahmad Sadiq
Nurul Salasa Nilawati
Imelda Telisa

Proceeding Banten International Conference on Health Advancement & Research (BINAR)
Vol. 1 No. 2 (2026): Proceeding Banten International Conference on Health Advancement & Research (BI

Tapai is a traditional Indonesian food produced through the fermentation of carbohydrate-rich ingredients such as glutinous rice and cassava. The fermentation process utilizes yeast as a starter culture to convert the carbohydrates in the raw materials into sugars and alcohol. This study aimed to evaluate the acceptability and nutritional value of purple sweet potato (Ipomoea batatas L.) tapai. A Randomized Block Design (RBD) with nine treatments was employed. The results indicated that Formula 7 was the most preferred by the panelists. Proximate analysis of the best formula revealed the following composition per 100 grams of tapai: moisture content 70.69%, ash content 1.21%, energy 112.40 kcal, protein 1.25%, fat <0.02%, carbohydrates 26.85%, and fiber 0.90 grams.