Potential of New Varieties of Sweet Potato Released By Indonesian Legumes and Tuber Crops Research Institute (ILETRI): A Preliminary Study

Abstract Sweet potato are potential to be utilized as replacer or substitution agent for rice Indonesian. It provides some good nutrients maintain healthy degree. has a high energy content, protein, fat, and considerable dietary fiber. Four of sweet varieties (i.e. Beta 1, 2, Antin 3 ) contain bioactive compounds such anthocyanin beta-carotene. 1 had more beta carotene (13.01±1.73 mg/100g) than 2 (5.96±0.44 mg/100g), while less (32.18±0.01mg/100g) (35.24±0.1 mg/100g). Nevertheless, contained highest protein (0.81±0.02%) among others. Moreover, higher calories fiber compared . The lower content these in variety might attributed the moisture (80.11±0.14%) (77.40±0.45%), were 71.40±0.08% 70.25±0.25%, respectively. In terms flour, also (29.41±0.06 (27.26±0.13 (47.66±0.05 (29.04±0.01mg/100g). As food product, macaroni been made from flour pasta potato. sensory evaluation demonstrated that products well-accepted by panelists color, flavor, taste, texture, overall acceptability, indicating have raw material further utilization support sustainable agriculture.