Cilembu Sweet Potato Research Articles

Microwave-assisted synthesis of silver nanoparticles using extract of unbaked cilembu sweet potato

Abstract Silver nanoparticle (AgNP) is one of attractive nanomaterials for biomedical applications, such as electroactive scaffold, antimicrobial treatment, anticancer therapy, and wound healing. Previously, AgNP was successfully synthesized using extract of Cilembu sweet potato (CSP) only if the extract was baked in oven at 120 °C for 60 minutes, which is an energy-intensive and time-consuming process. In this study, AgNPs was fabricated using unbaked extract of CSP with employing fast microwave heating instead of baking process. Microwave irradiation time were varied (0, 30, 60 and 90 seconds) to know the influence of microwave irradiation time on particles size and morphology of the obtained AgNPs. The obtained samples were evaluated using UV-Visible spectroscopy, dynamic light scattering and transmission electron microscopy to know the surface plasmon resonance characteristic, average particles size and morphologies of the obtained AgNPs respectively.

BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL

<em><span lang="EN-ID">Culinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content.</span></em>

Structured Planning for Strengthening Marketing and Distribution Capacity of Cilembu Sweet Potato Products

The method of implementing this community service is systematically designed to overcome the problems faced by the target partner, Ma Utik, in developing the Cilembu yam industry and its processed products. The preparation and planning stages as well as socialization and initial training are the main focuses in this program. The preparation stage begins with an initial survey to identify partner needs related to marketing, business management, distribution network development, and product innovation. A service team consisting of experts in economics, management, agribusiness, and informatics was formed with a division of tasks according to competence. A structured work plan includes a schedule of activities, implementation methods, and indicators of success, as well as careful management of budgets and resources. Socialization and training materials were developed based on partner needs to ensure in-depth understanding and mastery of relevant skills. The socialization phase begins with an initial meeting to introduce the program's objectives, benefits and solutions to partners, while accommodating their inputs. Initial training was conducted to provide partners with a foundation of knowledge and skills. Marketing strategy training covers the use of social media, digital marketing, branding, and promotion. Business management training covers business planning, financial management, and strategic decision-making using business management software. Distribution network development training includes negotiating and building relationships with distributors, as well as utilizing communication technology. Product innovation training includes identification of market trends and development of new products using market research technology. Through this approach, it is expected that partners can understand the program objectives and acquire the necessary skills to improve their competitiveness. With effective coordination between the service team, community partners, and supporting institutions, this program can run smoothly and have a significant impact. The implementation of a digital marketing application specifically for Cilembu yam products is one of the main results that is expected to increase product visibility, facilitate customer access, strengthen branding, and increase interaction with customers and business partners

Alcohol Content Analysis of Fermented Drinks from Cilembu Sweet Potatoes

Abstract This drink made from Cilembu sweet potato is one of the products produced through a fermentation process. According to the MUI agreement, food and drinks that contain alcohol must remain below 0.5%. Therefore, food or beverage products that have an alcohol content exceeding 0.5% are considered prohibited for consumption and are included in the category of haram. In the production of this beverage, a sample of Cilembu sweet potato extract that had been fermented for 12 hours was taken and the alcohol content (%) was measured using an alcohol refractometer. If the alcohol content has reached 0.2%, then it is continued with a cleaning process 3 times periodically for 3 days using halal gelatin (cow bone) which also aims to slow down the process of increasing the alcohol content. Measurement of alcohol content is carried out periodically every 24 hours for 20 days. The results of the production show that the liquid fermentation drink from Cilembu sweet potato has an alcohol content of 0.2% until the 12th day and then rises to 0.4% until the 17th day and 0.6% until the 20th day. According to the fatwa MUI that the fermented drink produced from Cilembu sweet potato is still categorized as a halal drink with an alcohol content below 0.5% for 17 days of fermentation.

Capacity Building for Ubi Cilembu Roasted Sweet Potato Small and Medium Enterprises (SMEs) Community at Warung Salapan, Bandung, Through Accounting Information System 'SI APIK' and 'Green Accounting' to Support Sustainable Business

Cilembu Sweet Potato Roastery at Warung Salapan Bandung. Small and medium-sized enterprises (SMEs) operating in the culinary sector often encounter challenges in financial management due to the continued use of manual methods for financial record-keeping. Furthermore, environmental considerations are of paramount importance in this business, given that Cilembu Sweet Potato is the primary ingredient in the culinary products produced, and effective waste management is crucial for sustaining this business. The objective of this Community Service Activity (PKM) is to enhance financial management capabilities through the use of an Accounting Information System. Additionally, providing insights into green accounting can contribute to raising environmental awareness and responsibility among SME stakeholders, thus aiding in the reduction of the environmental impact resulting from business activities while promoting sustainable SMEs. This Community Service Activity offers various methods and approaches to address these issues. These include training sessions, which equip SME stakeholders with knowledge of green accounting and enhance their proficiency in the 'SI APIK' Accounting Information System. The outcomes of this activity reflect its positive contribution to supporting sustainable SME growth and promoting environmental awareness in Warung Salapan Bandung. It also empowers SME owners to manage their businesses more effectively. Additionally, it leads to increased empowerment of partners, higher revenues for partners engaged in the economic sector, and improved understanding and skills within the community.

The potential of Cilembu sweet potato (Ipomoea batatas L.) as a growth medium for Staphylococcus aureus and Escherichia coli

The media aims to store, reproduce, and identify bacteria but has disadvantages such as being expensive, containing chemicals, and being easily damaged due to contamination. Therefore we need an alternative media that can overcome these limitations. Cilembu sweet potato (Ipomoea batatas, L.) is a natural ingredient that is easy to obtain and contains sufficient nutrients so it has the potential to be used as a basic ingredient for growth media. The purpose of this study was to determine the potential of Cilembu sweet potato flour as an alternative medium for the growth of Staphylococcus aureus and Escherichia coli bacteria with a quasi-experimental design. Cilembu sweet potato flour is obtained by cleaning, chopping, drying in the oven, crushing with a blender, and sifting the tubers to obtain fairly fine flour. The flour was dissolved in agar and then inoculated with S. aureus and E. coli, each with 16 replications. The results showed that the average number of S. aureus colonies was 119.12 CFU (169.2 CFU in control) while E. coli was 160.56 CFU (221.2 CFU in control). The Mann-Whitney test showed that there was a difference in the number of S. aureus colonies on alternative media and NA (p = 0.006 ≤ 0.05), but there was no difference between the number of E. coli colonies on alternative media and NA (p = 0.057 > 0.05). Finally, there was a difference in the number of S. aureus and E. coli colonies on alternative media (p = 0.04 ≤ 0.05). The nutritional composition shows that Cilembu sweet potato flour has more potential to replace NA as a growth medium for E. coli than for S. aureus.

PKM Pemanfaatan Potensi Pangan Lokal Ubi Jalar Cilembu melalui Penepungan dan Pengolahan Mie Kering di Kabupaten Mojokerto

Duyung Village, located in Trawas District, Mojokerto Regency, has local food potential for Cilembu sweet potatoes. The problem that arises is that the use of local food is not yet optimal. Processing into Cilembu sweet potato flour and dry noodles is a step to optimize its utilization. This community service activity aims to develop the local food potential of Cilembu sweet potatoes in order to achieve food security in Duyung Village. Partners for this community service activity are farmer group partners and PKK groups. Training activities on making Cilembu sweet potato flour and dry noodles made from Cilembu sweet potato flour have been able to increase partners' knowledge and skills regarding the processing of Cilembu sweet potato flour and its application in dry noodle products. Mitra is also enthusiastic about making Cilembu sweet potato flour and dry noodles which will later become a business unit. The establishment of the Cilembu sweet potato flour and dry noodle business unit is expected to increase food security in Duyung Village through utilizing local food potential

Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Background: Diabetes prevention can be pursued by utilizing abundant local food. Cilembu sweet potato is a staple food in demand by the community because it has a distinctive sweet taste. The higher starch content than other sweet potatoes makes Cilembu sweet potato a potential starch source, namely into liquid sugar with enzyme hydrolysis. Liquid sugar has advantages over crystal sugar; it dissolves easily during processing and is more practical. Cilembu sweet potato liquid sugar can be used as an alternative to prevent the occurrence of Diabetes Mellitus. Objectives: This study aims to determine glucose levels and acceptability of Cilembu sweet potato liquid sugar (Ipomoea batatas L.) by adding α-amylase and glucoamylase 1, 2, and 3 mL enzymes.Methods: This study used a quasi-experimental design using a Completely Randomized Design (CRD). This study consisted of 3 treatments and 3 replications, adding 1 ml, 2 ml and 3 ml of α-amylase and glucoamylase enzymes. The research on glucose levels was located at the Food Analysis Laboratory of the Jember State Polytechnic, and the acceptance test was carried out at the Faculty of Public Health, University of Jember, on 30 people aged 18-25 years. Glucose levels were tested using the Luff school method. Analysis of glucose level data used the One-Way ANOVA test, while the acceptance test used the Kruskal Wallis test.Results: The results of this study indicate that the lowest average test value for glucose levels in liquid sugar made from Cilembu sweet potato is with the proportion of adding 1 ml amylase enzyme, namely 31,55% with statistical test results p=0,000 with α=0,05. In the acceptability test, which included scent, texture, and taste, the highest score was found in liquid sugar with the addition of 1 ml of the enzyme with statistical test results p=0,012; p=0,014; p=0,000, while the color acceptability had the highest value in liquid sugar with the addition of 2 ml of the enzyme (p=0,004).Conclusion: The best formulation based on the glucose content and acceptability test is liquid sugar with adding 1 ml of enzyme.

Karakterisasi tanah menggunakan pendekatan Electrical Resistivity Tomography (ERT) pada lahan non tipikal Ipomoea Batatas “Cilembu”

The market demand for Cilembu sweet potato is increasing from year to year. Therefore it is necessary to develop Cilembu sweet potato land in other areas to solve this problem, including non-typical Cilembu sweet potato land. Investigations on the distribution of fertile soils are carried out on non-typical agricultural lands so that farmers can assess fertility problems in the soil, which can increase crop productivity. This specialty uses a high-precision agricultural approach to developing geophysical technology, one of which is Electrical Resistivity Tomography (ERT). This research was conducted to determine the characteristics of non-typical Cilembu sweet potato agricultural land in the Cicalengka sub-district. The results show that the resistivity values range from 10 to 800 Ωm, indicating that this area results from weathering of sedimentary rocks. The study results stated that the Cilembu variety of sweet potatoes could be developed on non-typical land in this area by considering the inhibiting factors. Knowing these inhibiting factors is expected to determine the steps in land management as a solution so that non-typical areas can help market demand for the availability of Cilembu sweet potato varieties.

Profitabilitas Usahatani: Perbandingan Pendapatan Petani Ubi Cilembu Berdasarkan Teknik Pengairannya

Cilembu's sweet potato is a superior sweet potato variety in West Java that already has marketing and export certification from the Ministry of Agriculture. The majority of farmers make Cilembu's sweet potato as the main cultivation commodity in Cilembu Village. Unfortunately, the value of the R/C ratio of Cilembu's sweet potatoes is still lower than the general varieties of sweet potatoes. In addition, research about the income of Cilembu's sweet potato farmers based on the irrigation technique was used to obtain a more specific profitability comparison. Therefore, the research aims to (1) identify the motivation of farmers, (2) analyze the comparison of farming revenues, (3) analyze the comparison of farming expenses, and (4) analyze the comparison of income and profitability of Cilembu's sweet potato farming based on the irrigation technique. Quantitative descriptive methods and farm income analysis were used to answer the research objectives. The results showed that the majority of farmers have motivation for land suitability, high commodity prices, hereditary factors, and efforts to meet their family needs as reasons for cultivating Cilembu's sweet potato. The total revenue from Cilembu's sweet potato farming using sprinkle water techniques was IDR 126.023.357/season and raindrop farmers to IDR 85.824.193/season. Total expenditure from Cilembu's sweet potato farming activities with sprinkle water technique was IDR 78.767.459/season and IDR 73.891.564 for raindrop farmers. Farming income analysis concluded that sprinkle water farmers have higher incomes than raindrop farmers. Therefore, Cilembu's sweet potato cultivation with sprinkle water technique is certainly more profitable for farmers.

The Evaluation of Sweetness, Starch and Sugar Concentrations of Ipomoea Batatas L. cv. Rancing from Specific Location in the Villages of Cilembu and Cimaung

In order to examine the potency of a non-typical land for cultivation of Cilembu sweet potato (Rancing cultivars of I. batatas) to generate a similar sweet taste with that when planted in its typical land, evaluation of sweetness, sugar and starch concentration of the cultivated sweet potato was carried out at Cimaung and Cilembu villages. Results indicated that concentration of starch in the fresh tuber that harvested at Cilembu and Cimaung were 37% and 35%, and decreased to 19.6% and 31.5%, within 5 weeks after storage, respectively. High Pressure Liquid Chromatography analysis showed that fresh sweet potato consisted of soluble sugar of fructose, glucose and sucrose, while baked sweet potato showed the presence of maltose, fructose, glucose and sucrose. The total soluble sugar in the freshly harvested sweet potato from Cilembu was higher than that of Cimaung, 4.0% compared to 2.6% and reach maximum to 9.4% and 6.0%, at 4 weeks after storage. Principle component analysis indicated that starch and sugar content significantly showed positive correlation with elevation, rainfall, soil nutrient content, C/N ratio and cation exchange capacity levels. The tubers produced from Cilembu had sweet taste, while those from Cimaung had normal taste.

Soil nutrient and invertase-producing bacteria relation impact on Cilembu sweet potato (Ipomoea batatas L.) growth: A study based on upland and wetland cultivation in Cilembu village Sumedang district

Environment is one important factors that must be considered in supporting sweet potato productivity. Environmental factors can be biotic and abiotic, including the availability of nutrients and microbes in the soil. This study aimed to identify the nutrient content of the soil in paddy fields and dry fields, identify the total invertase microorganisms in paddy fields and dry fields, and identify the relationship between soil nutrients and microorganisms during the growth of Cilembu sweet potato in dry and paddy fields agroecosystems. This research was conducted on dry fields and paddy fields in Cilembu Village, Sumedang Regency. The experimental design used was a randomized block design (RBD) with six treatments and three replications: A; Rancing, paddy fields, B; Biang, paddy fields, C; Mencrang, paddy fields, D; Rancing, dry fields, E; Biang, dry fields, F; Mencrang, dry fields. The observed parameters included pH, C-organic, total-N, available-P, exchangeable-K, exchangeable-Na, exchangeable-Ca, and exchangeable-Mg, cation exchange capacity (CEC), and total invertase-producing bacteria. The results showed that in paddy fields, the pH was slightly acidic, and the nutrient content such as N, available P, exchangeable Ca, Mg, Na, CEC, and C-organic tended to be more available. Soil K and abundant invertase bacteria were more available in the dry fields. The activity of invertase bacteria had a close relationship with the K content. The information generated in this study could be used to determine an effective location to produce good quality sweet potato.

Pengaruh Substitusi Parsial Tepung Beras dengan Tepung Ubi Jalar Cilembu (Ipomea batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Apem Kukus

Apem is a traditional Indonesian food known to the public as a snack made from rice flour. This study aimed to determine the effect of partial substitution of rice flour with cilembu sweet potato flour on the characteristics of apem cake and to know the best partial substitution to produce the best characteristics of apem cake. The design used in this study was a completely randomized design with a partial substitution treatment of rice flour and cilembu sweet potato flour which consists of 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, and 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data were analyzed by analyzed of variance and if the treatment affected on the variable significantly, then continued with the Duncan Multiple Range Test (DMRT). The result showed that partial substitution of rice flour with cilembu sweet potato flour had a significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, swelling power, criteria hedonic of color, aroma, taste, and overall acceptance and criteria skor of color, aroma, texture and taste. The partial substitution of 50% produced apem cake with the best characteristics with moisture content 29.12%, ash content 0.51%, fat content 3.13%, protein content 2.85%, carbohydrate content 64.43%, crude fiber content 6.29%, swelling power 55.30%, score of color yellow, strong cilembu sweet potato scented, soft texture, sweet taste and overall acceptance liked.

Pengaruh Perbandingan Terigu dan Tepung Ubi Jalar Cilembu (Ipomoea Batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Putu Ayu

Putu Ayu cake is a type of wet cake originated from central of java. The main ingredient for making putu ayu cake is wheat flour. Indonesia is still dependent on wheat. What needs to be done to avoid dependence on wheat flour is food diversification, one of which is using Cilembu sweet potato flour. This study aimed to determine the effect of the ratio of wheat flour and Cilembu sweet potato flour on the characteristics of the putu ayu cake and to obtain the right ratio of flour and sweet potato cilembu flour to produce the best putu ayu cake. The design used in this study was a completely randomized design (CRD) with the treatment of the ratio of wheat flour and cilembu sweet potato flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%: 40%, 50%:50%). Parameters observed in this study included water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, swelling power and sensory assessment including color, taste, aroma and overall acceptance. The data obtained were analyzed by the analysis of variance and if there was an effect of treatment on the observed parameters, then it was continued with the Duncan Multiple Range Test (DMRT). The ratio of 60% wheat flour with 40% cilembu sweet potato flour produced the best putu ayu cake with the characteristics: water content 44.99%, ash content 0.72%, protein content 6.42%, fat content 23.02%, carbohydrates 24.83 %, crude fiber content 5.95%, swellability 22.66%, and had sensory properties with overall acceptance criteria “like”.

Strategy of Development Cilembu Sweet Potato Farming Sustainably

Efforts to develop sweet potato farming in Cilembu Village are a form of adaptation by farmers in facing reduced productivity of the Neerkom variety. This study aims to explain efforts to develop ecological, economic, and socio-cultural factors in order to create sustainable Cilembu sweet potato farming. This research was conducted using qualitative research methods. Data collection techniques were carried out using questionnaires, in-depth interviews with farmers, traders, researchers, and agricultural extension workers from the Sumedang District Agriculture Service, as well as observation and documentation. Development of ecological factors, namely plant age, adaptability, cultivation techniques, physical cassava, and taste of cassava. The development of economic factors includes land area, productivity, production costs, cassava prices, income, and market demand. Development of socio-cultural factors, namely the age of farmers, education, farming experience, and habits. These three factors are interrelated, in which implementation requires good coordination among relevant stakeholders, namely farmers, traders, credit institutions, agricultural extension workers, and agricultural researchers in order to be able to drive sustainable agricultural development, especially in rural areas.

MANAJEMEN PERSEDIAAN BAHAN BAKU UBI CILEMBU PADA INDUSTRI RUMAH TANGGA ANEKA OLAHAN UBI CILEMBU KHAS MA UTIK SUMEDANG JAWA BARAT

Aneka Olahan Ubi Cilembu Khas Ma Utik is a home industry that processes Cilembu sweet potatoes into food products, namely sweet potato chips. This home industry has not used the optimal inventory management method for purchasing raw materials so the supply of raw materials for producing sweet potato chips is lacking. This problem needs to control inventory to get optimal inventory of raw materials. The purpose of this study was to analyze the inventory of raw materials according to the Home Industry and the inventory of raw materials according to the EOQ method and the comparison of the raw material inventory system of the Home Industry with the Economic Order Quantity Method. This study uses a qualitative descriptive research design with case study techniques. The results showed that this home industry made purchases of raw materials for cilembu sweet potato as much as 11,760 kg/year with a purchase frequency of 12 times, the total inventory cost incurred was Rp. 7,980,000. Safety stock is not carried out due to shortage of raw materials. The reorder point is made when 150 kg of raw material remains, while according to the Economic Order Quantity (EOQ) method, the optimal purchase of raw materials reaches 15,777.78 kg/year with a frequency of 12 times per a year. The total cost of inventory incurred is Rp. 5,634,839.9/year. Raw materials that need to be reserved are 116.7 kg/month. The reorder point is carried out when the remaining raw materials are 279.7 kg / month, therefore the Economic Order Quantity (EOQ) method can reduce the cost of inventory incurred and determine the optimal amount of raw material purchases.

Coating Application to Extend the Shelf Life of Sweet Potatoes cv. Cilembu

Sweet potato (Ipomoea batatas L.) cv. Cilembu (Cilembu) is one of the commodities listed in Geographical Indications (IG) with number IDIG000000019. The specialty of Cilembu is that it tastes sweet like honey, making it attractive to the export market. The export market distribution process takes a relatively long time, so treatment is needed to maintain quality. Coating application is one of the efforts to slow down the process of respiration and transpiration which causes a decrease in quality. The purpose of the study was to determine the best coating application made from aloe vera flour and carrageenan in maintaining the quality of Cilembu sweet potato. The stages of the research were sample preparation, coating solution making, application of coating, and observation for 30 days of shelf life. The concentration of coating solution was aloe vera (AL) 1% and 2%, and carrageenan (K) 0.01% and 0.02%. The best coating formulation was selected based on quality parameters of Cilembu, namely browning index, weight loss, total dissolved solids and hardness. Based on the value of these parameters, AL2K2 coating (combination of 2% aloe vera and 0.02% carrageenan) is the best coating formulation that can minimize quality loss after 30 days of room temperature storage (27°C-30°C). The application of AL2K2 coating can maintain a browning index of 2.3, weight loss of 7.82%, total dissolved solids 15.2 °brix, and hardness of 5.59 kgf while the control (without treatment) value of these quality parameters are 4.30, 9.59%, 14.4 °brik, and 5.52 kgf for each of these parameters

INOVASI KULIT KUE DADAR GULUNG SEBAGAI CAMILAN KHAS KOTA BANDUNG DENGAN MENGGUNAKAN UBI JALAR UNGU DAN UBI JALAR CILEMBU

This research was conducted with the aim of making an innovation of rolled omelet skin and testing the use of purple sweet potato and cilembu sweet potato as ingredients for the rolled pancake skin. The method used in this research is descriptive, with the respondents being people who are willing to try and give an assessment of the results of the roll omelet skin innovation. Data collection methods used are respondents, questionnaires, sensory tests, and literature study. The results of data analysis and discussion used in this study are quantitative data analysis with a total of 110 respondents. The assessment criteria include texture, color, aroma, and taste. Meanwhile, the conclusion of this research is that the average sensory test value is mostly found in purple sweet potato, which is 4,309 for the taste indicator and the average sensory test value for the Cilembu sweet potato is the most common in the taste indicator, which is 4,473. Furthermore, from the observations of the researchers, there were samples and the average sensory test samples for the assessment of texture, aroma, colour, and taste, respondents were more dominant with rolled omelet using sweet potato cilembu. Keywords: Purple Sweet Potatoes, Cilembu Sweet Potatoes, Rolls Omelet Skin, and Snacks.

Utilization Of Cilembu Sweet Potato (Ipomoea batatas (L.) Lam.) As Prebiotic Functional Beverage

Cilembu sweet potato is a native cultivar of sweet potatoes in Indonesia. After baking, Cilembu sweet potato was known to produce a sugar liquid similar to glucose syrup which can functioned as a prebiotic content, useful in supporting gut’s healthy microflora. In this research Cilembu were baked at three different baking temperatures (150ºC, 175ºC, 200ºC) with three different baking time (60 minutes, 90 minutes, 120 minutes) to induce the formation of the sugar syrup and were formulated as a novel prebiotic functional beverage. All formulation were analyzed for its prebiotic activity score and reducing sugar content. Baking induced change in the composition of Cilembu sweet potatoes which increased the inulin content (from 5.5% to 8.7%) and total reducing sugar from (1.7 to 3,1%) (w/w) of the baked Cilembu sweet potatoes. The prebiotic activity score of the baked sweet potatoes were ranging from (0.587 to 0.866) with prebiotic index of (0.89 to 0.91). The Cilembu sweet potato functional beverage made with 35 g sweet potato and 35:65 milk to water ratio resulted in a functional beverage with nutritional composition of 1.35% protein, 0.09% fat, 0.59% ash, and 16.76% carbohydrate with moderate likeness and contained a prebiotic activity score of 1.334 ±0.037 and prebiotic index of 0.945.

STUDY OF LANGUAGE VARIATION ON PRODUCT PROMOTION ADVERTISING ON INSTAGRAM

Language is very common in various media, one of which is in advertising. The use of attractive language can attract attention for those who see it. This is also done by the company Kirihuci Indonesia in marketing Cilembu sweet potato processed products on the Instagram social network. To find out what language variations are used in the advertisement for Kirihuci's sweet potato products on Instagram, this research was conducted. This study uses a qualitative descriptive method with interviews and internet searching as data collection techniques. After the linguistic data was collected, a content analysis was carried out to describe the results of the linguistic data collection. From this study, it was found that Kirihuci used sociolect variations as a variation of advertising language, because it relates to the status, class, and social class of the speakers. As a seller who wants to get closer to potential consumers, the Kirihuci Instagram manager uses colloquial variations or variations of casual language that are commonly used in everyday life. The use of Sundanese is also used as a form of Kirihuci's identity as a typical ethnic product of Bandung.