Indonesia is the fifth-highest sweet potato producing country in the world. High fiber content, resistant starch,and high antioxidant content can be used to make functional food products. Purple sweet potato flakes are one of the potential functional foods that can be used as a healthy snack for the people of Indonesia. However, based on previous research, purple sweet potato flakes that dried in high temperatures cause the color and antioxidant content to decrease significantly. This is caused by the degradation of the anthocyanin content as a pigment and source of antioxidants in flakes. In addition, purple sweet potato contains a volatile component called methional that causes the aroma of starchy in flakes. Therefore, this research willexamine the effect of proper drying and addition of antioxidants to the color, texture, sensory characteristics,and antioxidant capacity of purple sweet potato flakes

potato, Anthocyanin, Functional foods

• Donald John Calvien Hutabarat, S.Si., M.Si

• Bayu Meindrawan, S.Si., M.Si.