Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt

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