Purple Sweet Potato Extract Research Articles

Performance comparison of anthocyanin-based smart indicator films

Anthocyanins are natural dyes from plants that change color according to environmental changes, allowing for their potential use in real-time freshness-indicator films. In this study, black rice extract (BRE), black soya bean extract (BSBE), black wolfberry extract (BWE), purple sweet potato extract (PSPE), purple cabbage extract (PCE) and roselle extract (RE) were added to soybean isolate protein/chitosan (SPI/CS) films, and their performance was assessed. Results showed the total anthocyanin content of these six extracts were 1.50, 1.13, 1.98, 0.47, 0.33, 2.67 mg/mL, respectively. The presence of the six major anthocyanins was confirmed by mass spectrometry. Spectroscopy revealed that anthocyanin addition did not induce interactions between the extracts and SPI/CS film. Excess of anthocyanins weakened interactions between macromolecules, damaged membrane structure and reduced mechanical properties. Membrane water barrier properties improved with an increase in anthocyanin content, as well as antioxidant properties, but the difference between the indicator films was not significant. Finally, SPI/CS/RE exhibited a significant color change and the sensitivity was up to 50.6%, indicating the best application performance.

Effect of Giving Purple Sweet Potato (Ipomea batatas L.) Extract in Feed to Increase the Color and Growth of Koi Fish (Cyprinus carpio)

Purple sweet potato has the potential as a feed mixture ingredient to improve the color of ornamental fish, but it is not known how much the dose of purple sweet potato test extract in feed can increase the color of koi fish. Therefore, a study was carried out with the aim of knowing the effect of giving purple sweet potato extract in feed on color quality, total carotenoids, growth and survival of koi fish. This study used a completely randomized design consisting of five treatments and three replications, with the treatment of purple sweet potato extract in the feed. Giving purple sweet potato extract in commercial feed consisting of P0 (control) = without giving purple sweet potato extract, P1 = purple sweet potato extract 100 ml kg-1, P2 = purple sweet potato extract 150 ml kg-1, P3 = sweet potato extract purple 200 ml kg-1, and P4 = purple sweet potato extract 250 ml kg-1. The parameters measured in this study were color quality, growth and survival. The results showed that the feeding of purple sweet potato extract had a significant (p<.05) effect on the parameters of color quality, growth and survival, and not significant (p>.05) on the total carotenoids of koi fish. Thus, to improve the quality of color, growth and survival of koi fish, it is better to use feed with purple sweet potato extract of 250 mg kg-1 of feed.

Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis.

Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non-, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode array detection coupled to high-resolution and multi-stage mass spectrometry. Sweet potato leaves contained 16 different cyanidin- and peonidin glycosides being predominantly mono- and diacylated. In T. pallida leaves, the tetra-acylated anthocyanin tradescantin prevailed. The large proportion of acylated anthocyanins resulted in a superior thermal stability during heating of aqueous model solutions (pH 3.0) coloured with red cabbage and purple sweet potato extracts as compared to that of a commercial Hibiscus-based food dye. However, their stability was still outperformed by that of the most stable Tradescantia extract. Comparing vis spectra from pH 1-10, the latter had an additional, uncommon absorption maximum at approx. 585nm at slightly acidic to neutral pH values, yielding intensely red to purple colours.

THE EFFECT OF DEA COCAMIDE CONCENTRATION VARIATIONS ON PHYSICAL PROPERTIES OF PURPLE SWEET (Ipomea batatas L.) EXTRACT SOLID SOAP PREPARATIONS

Solid soaps are the most commonly used. The addition of various concentrations of Cocamide DEA is expected to fulfill the physical properties test of solid bath soap. The purpose of this study was to determine the effect of variations in the concentration of Cocamide DEA on the physical properties of solid soap. knowing how many concentrations of Cocamide Dea formulation that meet the physical properties test of solid soap. a pre-experimental (one group) post-test design was used for this research method. The ingredients used in this study were cocamide DEA, NaOH, purple sweet potato extract, 70% ethanol, olive oil, coconut oil, chewing gum fragrance, aquadest. The treatments in this study were various concentrations of Cocamide DEA F1 2%, F2 3%, F3 5%. Parameters observed were organoleptic test, pH test, water content test, foam height test. organoleptic results showed that F1, F2, F3 had a smooth texture, a strong bubble gum aroma, F1 was dark brown, F2 was brown, F3 was light brown. Results pH F1 9.4, F2 9.6 F3 9.8. The results of the water content of F1 0.02%, F2 0.03% F3 0.07%. High yield foam F1 7.0, F2 7.4, F3 7.8. Cocamide DEA with a concentration of 2% F1 which meets the physical properties test of solid soap.

Edukasi Pengolahan Ubi Jalar Ungu dalam Upaya Penurunan Kadar Gula Darah pada Penderita Diabetes Mellitus

Diabetes mellitus is a metabolic disorder in which the pancreas does not produce enough insulin and is characterized by hyperglycemia. Tests to diagnose diabetes include fasting blood sugar (FBS), random blood sugar (RBS) , blood sugar 2 hours after eating (GD2PP) and glycated hemoglobin (HbA1C). Purple sweet potato is a non-pharmacological therapy that has a high fiber content, low glycemic index carbohydrates. Dietary foods containing antioxidants, including anthocyanins, can protect pancreatic β-cells from glucose-induced oxidative stress. Administration of purple sweet potato extract can protect pancreatic β-cells from the harmful effects of free radicals. Study shows that purple sweet potato have different glucose level according to how the sweet potato being processed which is boiled, steamed, grilled and fried purple sweet potato, namely 3.30%, 4.92%, 7.72%, and 7.36%, respectively. So it can be concluded that the lowest glucose content was obtained from the boiled purple sweet potato sample. Anthocyanins that found in purple sweet potatoes (Ipomoea batatas poiret) contain substances that can control blood sugar levels, thus preventing insulin resistance in people with diabetes mellitus. The purpose of this program for the resident of Kavling Senjulung RT 02 RW 09 is to know about non-pharmacological prevention of diabetes and start applying it to control blood sugar for people with diabetes mellitus. The implementation method was carried out by providing education related to purple sweet potato processing and demonstrating how to process it and perform medical examination including blood pressure and random blood sugar (RBS) .

Purple sweet potato (Ipomoea batatas L.) extract effects on levels of inflammatory markers and chondrocyte count in gout arthritis Wistar rat model

BackgroundRecently, herbal medicine has become alternative in management of gout. Our aim is to assess effectiveness of purple sweet potato extract in gout. MethodIn vivo study with randomized posttest only control group design. Purple sweet potato extract administered to 16 Wistar rats with MSU-induced gout. Independent t-test for analyzing interleukin-1 β (IL-1β), matrix metalloproteinase-3 (MMP-3), cartilage oligomeric matrix protein (COMP), malondialdehyde (MDA), and number of chondrocytes results. ResultsDecreased level of IL-1β (3.81 ± 1.54 ng/mL vs. 2.55 ± 0.59 ng/mL, p = 0.04), MDA (5.04 ± 1.02 ng/mL vs. 2.27 ± 0.57 ng/mL, p = 0.04), MMP-3 (5.66 ± 1.02 ng/mL vs. 3.84 ± 1.37 ng/mL, p = 0.01) COMP (21.01 ± 3.57 ng/mL vs. 17.27 ± 2.60 ng/mL, p = 0.03), and increasing chondrocytes (35.17 ± 12.35 lp vs. 48.56 ± 7.17 lp, p = 0.02). ConclusionPurple sweet potato extract with anthocyanin inhibits inflammation and cartilage degeneration in gout. Level of evidenceLevel 1

Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

This study aims to determine the chemical characteristics and antioxidant activity of instant fish ball flour from tuna trimmings with the addition of various extracts of natural ingredients. This study used an exploratory method with 4 treatments, namely the addition of purple sweet potato extract, root tuber extract, carrot extract, butterfly pea extract and control. The results obtained were instant fish ball flour has protein content of about 19%, water content of about 8%, fat content of about 3%, ash content of about 1.5% and carbohydrate content of about 67-68% for all treatments. In addition, the fish ball flour obtained also had antioxidant activity of 8.47, 13.87, 25.27, 22.96, 17.64 ppm / 100 ppm for the control treatment, purple sweet potato, beetroot, carrot and butterfly pea, respectively. Overall the fish ball flour obtained has sufficient nutritional value and also functional value that can be used in the manufacture of fish balls.

The bcl-2 and caspase-3 expression after purple sweet potato treatment on isoniazid and rifampicin-induced liver injury

Link of Video Abstract: https://youtu.be/9chL7pTn3bA Backgrounds: Liver injury induced by antituberculosis drugs showed high proportions in many countries and might result in serious effects. Previous studies had proved the increase of reactive oxygen species formation and induction of apoptosis related to antituberculosis treatment. There has been no standard therapy for protecting the liver from damage related to antituberculosis. Purple sweet potato extract is one of natural sources that possess hepatoprotector action regarding its antioxidant activity. This research aimed to prove the action of purple sweet potato ethanol extract on apoptosis related to liver injury caused by antituberculosis. Method: This research was an experimental study with randomized post-test only control group design. The samples were male rats (Rattus norvegicus) strain Wistar, age 8-12 weeks, weight 150-200 grams (divided into two groups: control and experimental group). Purple sweet potato ethanol extract was prepared with maceration technique. The measurement of bcl-2 and caspase-3 expression was conducted with ELISA method. Data analysis was performed using independent t-test. Results: Our study result revealed that the liver expression of bcl-2 in treatment group was significantly higher than control group (15.83 ± 3.14 vs. 12.11 ± 1.53), whereas the liver expression of caspase-3 in treatment group was significantly lower than control group (1.96 ± 0.38 vs. 2.41 ± 0.30; p < 0.05). Conclusion: Purple sweet potato extract potentially protects the liver from apoptosis induced by antituberculosis.

Comparison Of Butterfly Pea Extract And Purple Sweet Potato As A Natural Indicator Of Acid-Base Solution

Indicators are substances that can be used to show the properties of a substance through a special change in its color. The types of plants used in this study as natural indicators are found in the surrounding environment for example purple sweet potatoes (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L). This research was conducted in 5 stages: 1) cut the purple sweet potato and butterfly pea into small pieces and then mash until smooth: 2) pour 5 tablespoons of alcohol and then leave until it settles; 3) pour the extract on 3 test tubes to test acid, base, and control; 4) drip the test solution on 2 test tubes; 5) then do testing to identify discoloration in purple sweet potato extract and butterfly pea a large amount of anthocyanin content in butterfly pea (Clitoria Ternatea L) affects the results of acid and alkaline testing so that the test results on butterfly pea extract (Clitoria Ternatea L) show a clear change in color. The purpose of this study is to identify the effectiveness of purple sweet potato extract (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L) as natural indicators of acid-base so that it can be used as an alternative learning medium.

The effect of an anthocyanin on the gut permeability of a Type 2 Diabetic Drosophila melanogaster

Type 2 diabetes mellitus (T2DM) affected slightly less than half a billion patients globally in 2019 and is expected to affect 700 million by 2045. T2DM is characterized by the body's inability to respond to the body’s circulating insulin, a phenomenon known as insulin resistance. A symptom of T2DM is increased gut permeability, which can lead to an increase in the toxins that enter the gut and bloodstream, resulting in complications such as nerve damage, heart disease, and kidney damage. The current treatment for T2DM, Metformin, can exacerbate gut permeability. One potential alternative to combat Metformin’s negative effects is anthocyanins, like purple sweet potato extract (PSPE), which are water soluble plant pigments with antidiabetic effects like increased insulin secretion. Once anthocyanins reach the large intestine and are transformed by the gut microbiota, they form into metabolites, chemical compounds responsible for metabolism, resulting in decreased gut permeability. Therefore, we hypothesized that anthocyanins can be used as potential chemical mediators that decrease gut permeability. Our research aimed to find whether metabolites of purple sweet potato extract (PSPE) are associated with decreased gut permeability using a type 2 diabetic Drosophila melanogaster model. To determine the gut permeability, we used the Surf Assay and observed that the PSPE treatment drastically reduced gut permeability of the flies. Our research provides valuable knowledge about the relationship between PSPE, gut permeability, and T2DM, which may positively impact the lives of hundreds of millions of people.

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

Effectiveness of Purple Sweet Potato Extract and Disclosing Substance for Plaque Identification

Oral hygiene is an indicator of oral and dental health which can be assessed based on the presence or absence of organic deposits, such as pellicle, materia alba (dental deposit), food residue, calculus, and dental plaque. Plaque is the cause of tooth decay among the world's population. Plaque on the tooth surface can be used as an indicator of oral hygiene. Poor cleaning can lead to stickier plaque and tartar after calcification. The thin plaque is almost the same as the color of the teeth, so that plaque cannot be seen with the naked eye. The presence of plaque that is formed from contact with oral fluids can be detected by using certain dye. This study aims to determine the Effectiveness of Purple Sweet Potato Extract and Disclosing substance for Plaque Identification among the children in Aisyah Orphanage, Tilatang Kamang Sub-District, Agam District. This was a quasi-experimental study with a post-test-only design. The samples of this study were 30 children at Aisyah Orphanage, Tilatang Kamang Sub-District, Agam District, with the inclusion criteria of children with permanent teeth and index teeth. The samples were selected through total sampling technique. The results showed that after applying purple sweet potato extract to the children at Aisyah Orphanage in Bukittinggi City, most of them had the Patient Hygiene Performance index (PHP) in the moderate criteria (50%). Furthermore, after applying disclosing substances to the children at Aisyah Orphanage in Bukittinggi City, most of them had the PHP index in the poor criteria (56.7%). The t-test independent statistical test results obtained a p-value of 0.000 (p <0.005), indicating a significant difference between sweet potato extract and disclosing substance. Disclosing substance was more effective than purple sweet potato extract in identifying plaque on the tooth surface. Further study is recommended to apply purple sweet potato extract with different concentrations as an alternative ingredient to identify plaque on the tooth surface.

Histopathology of Nephrotoxicity Associated with Administered Water Extract Purple Sweet Potato (<i>Ipomoea batatas</i>) in Mice (<i>Mus musculus</i>) in Stratified Phases of Dose

The main aim of the registered purple sweet potato (Ipomoea batatas) is to provide minimize the adverse chemical drugs, in addition to its anti-inflammatory, antioxidant, and antimicrobial effects. Potentially adverse effects may be observed in laboratory animals in particular, the extent to which this administration can cause toxicity. This study aimed to examine the histopathology of nephrotoxicity associated with administered water extracts of purple sweet potato in mice with stratified doses. The study was conducted at the Biomedical Laboratory, Faculty of Medicine, Universitas Islam Bandung on September 2019. Female mice (Mus musculus) strain Swiss Webster, aged between 6–8 weeks weighing 25 to 30 g, were obtained from Biopharma Laboratory, Bandung. The animal was acclimatized for seven days before being administered water extract purple sweet potato: eleven mice, one control group, and ten treatment groups underwent toxicity doses of purple sweet potato water extract administration. Purple sweet potato variant of Ayamurasaki prepared in various oral doses. The results show in the control group there were no histopathological changes, but in the group administered water extract purple sweet potato from the first phase seems in a mild grade of macrophage accumulation, mild vacuolization of tubular epithelial cells, mild vascular dilatation, and mild hydrophilic degeneration. In the second phase, macrophage accumulation was visible in moderate grades. The LD50 of purple sweet potato extract is greater than 5,000 mg/kgBW. The findings of this study indicate that registration of purple sweet potato extract in confirmatory doses is safe to administer and did not exhibit any mortality. The toxicity test of purple sweet potato water extracts in the kidney exhibits minimal chemical effects.

PENGARUH VARIASI KONSENTRASI NaOH TERHADAP SIFAT FISIK SABUN PADAT EKSTRAK UBI JALAR UNGU (Ipomoea batatas Lam)

Soap is a cleanser made by reacting chemically between a sodium base and a fatty acid. NaOH is varied because it is the main ingredient in the saponification process. This study aims to determine the effect of variations in NaOH concentration on the physical properties of solid soap preparations of purple sweet potato extract (Ipomoea batatas Lam.). The research method used is a pre-experimental one group post test design. The carrier material used in this study was NaOH with different concentrations of F1 (5%), F2 (8.5%), F3 (12%). The active ingredient used in this study was purple sweet potato extract as an antioxidant. Evaluation includes organoleptic (texture, color, smell), pH, moisture content, and foam height. The results showed that changes in NaOH concentration had an effect on the organoleptic physical properties of texture, pH, water content, and foam height of solid soap preparations and did not affect the organoleptic color and smell. The formula with 8.5% NaOH concentration gave the best physical characteristics in terms of organoleptic, namely smooth texture, light brown color, strong bubble gum smell, pH 9.9, water content 0.5%, high foam in 9 cm aquadest.

Multifunctional intelligent film integrated with purple sweet potato anthocyanin and quercetin-loaded chitosan nanoparticles for monitoring and maintaining freshness of shrimp

Herein, an antioxidant, antibacterial and pH-sensitive multifunctional film is fabricated by incorporating anthocyanins-rich purple sweet potato extract and quercetin-loaded chitosan nanoparticles in agar /sodium alginate polymer matrix for monitoring and maintaining the freshness of shrimp. The film shows distinguishable color changes as pH changes and is highly sensitive to volatile ammonia. Moreover, the digital color information of the film is obtained by smartphone combined with RGB (red/green/blue) analysis. The G/R values are successfully used for the evaluation of shrimp freshness. More importantly, the film exhibits strong UV-blocking, antioxidant, antibacterial properties, and excellent mechanical, water vapor barrier properties, which enables the film to be used as a food packaging film. Notably, shrimp packed with the film can extend shelf life to about 36 h in refrigerated storage. Consequently, the multifunctional film can be applied to intelligent packaging for not only real-time indicating but also high-efficiently preserving the freshness of animal-derived foods.

Feeding of glucomannans and anthocyanins combination in the containing microparticle protein on fat digestibility and fat deposition on broiler chicken

This study aims to evaluate the effects of combination of glucomannan and anthocyanin in feeds containing protein microparticles on fat digestibility and fat deposition in broiler chickens. The 216 healthy 7-day-old broiler chicks strain CP 707 was used with treatment of glucomannan from porang tuber extract and anthocyanins from purple sweet potato extract. The study was arranged by a completely randomized design (CRD) with a factorial pattern with treatment consisting of 2 factors (A and B). In A, there were 3 glucomannan treatments, A1 (0%), A2 (0.05%) and A3 (0.1%), while in B contained 3 anthocyanin treatments, B1 (0), B2 (0.07%) and B3 (0.14%) with 3 replications. The measure was fat digestibility, precentage of abdominal fat and meat fat mass. The data were analyzed for variance at the 5% level and continued with Duncan's double test at the 5% level. The results showed that the addition of a combination of glucomannan and anthocyanin in the feed containing protein microparticles had an interaction (P<0.05) on fat digestibility, meat fat mass and relative weight of abdominal fat in broiler chickens. The addition of a combination of 0.1% glucomannan and 0.14% anthocyanin (A3B3) in the feed containing microparticle protein was able to reduce fat digestibility, relative abdominal fat weight and meat fat mass in broiler chickens.

Effect of Purple Sweet Potato Extract Administration on Total Cholesterol Level of Diabetic and High Fat Diet Wistar Rats

Diabetes is a disease correlated with the damage of b-pancreatic cells, due to the increasing number of free-radicals in the body, causing the body failed to produce insulin in normal degree, insulin cannot function effectively. In general, diabetic patients suffered from lipid metabolism distortion that would increase total cholesterol level due to the imbalance between free-radicals and endogenous antioxidants. Purple sweet potato has a high antioxidant level. This research aims to compare the total cholesterol level of treatment and non-treatment (without purple sweet potato extract administration) groups. It is an experimental laboratory. The trial animal was 30 male Wistar rats and was assigned to 6 treatment groups, including normal diet group, high fat diet group, STZ group with high fat diet, dose 1 group (0/75 ml/200g BW), dose 2 group (1.5 ml/200 g BW), and metformin group. The results show that the yield of macerated purple sweet potato extract 95%: acetic acid: water (25:1:5) is 46.98%. In average, the total cholesterol level of normal diet group is 61.3 mg/dL, a high fat diet group is 63 mg/dL, STZ group with high fat diet is 81.3 mg/dL, dose 1 group is 63.3 mg/dL, dose 2 group is 58 mg/dL, and metformin group is 65.66 mg/dL. In conclusion, there is no significant difference in each treatment group with a sig value of 0.0408 < 0.05. The lowest total cholesterol level is the treatment group that was administered with purple sweet potato extract dose II (1.5 ml/200 g BW).

Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.)

Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.

Purple sweet extract activates autophagy through enhanced mTOR expression in D-galactose-induced dementia rats

The neuropathology of Alzheimer's dementia (AD) is characterized by the buildup of amyloid beta peptide plaques and tau protein in the brain that causes cognitive deficits. The mammalian protein kinase target of rapamycin (mTOR) plays an essential role in controlling the balance of protein synthesis and degradation through autophagy. This study was conducted to determine the role of purple sweet potato water extract in activating autophagy through the mTOR pathway. The study used a randomized posttest-only control group design where 20 male Wistar rats were randomized into the treatment group, and the control group was then induced with d-galactose 100mg/kg BW/day for four weeks. The treatment group was given an aqueous extract of purple sweet potato at 200mg/kg BW/day while the control group was given aquabidest solution for six weeks. The independent t-test showed that the mean mTOR expression in the treatment group (30.30±4.42) was significantly higher (p<0.05) than in the control group (16.89±2.77). Purple sweet potato extract to d-galactose-induced mice increased the autophagy process, characterized by increased mTOR expression. The research implies that the purple sweet potato extract administration can increase the autophagy process and provide neuroprotection effects in rats by d-galactose induction.

Optical characterization of purple sweet potato (Ipomoea batatas) and carrot (Daucus carota L.) extracts for Dye Sensitized Solar Cell (DSSC) application

Abstrak. Penelitian terhadap pewarna alami dari ubi jalar ungu, dan wortel telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik pewarna ubi jalar ungu dan wortel terhadap rentang serapan cahaya matahari. Serapan panjang gelombang pewarna ubi jalar ungu terjadi pada rentang 420–470 nm, energi gap yang diperoleh berdasarkan panjang gelombang maksimum (444 nm) adalah 2.79 eV. Sedangkan pada pewarna wortel dan campuran kedua pewarna (5:5), serapan panjang gelombang terjadi pada rentang yang sama yaitu 400 – 450 nm sehingga energi gap yang diperoleh berdasarkan panjang gelombang maksimum (426 nm dan 424 nm) adalah 2.91 eVdan 2.92 eV. Nilai energi gap yang didapat pada semua sampel relatif besar mengakibatkan tidak maksimalnya nilai arus dan tegangan yang didapat pada pengujian I-V sehingga penentuan efisiensi dan karakteristik DSSC yang diperoleh sulit ditentukan. Abstract. Research on natural dyes from purple sweet potatoes, and carrots has been done. This study aims to determine the characteristics of purple sweet potato and carrot dye on the range of sunlight absorption and functional groups for DSSC applications. Natural dyes from purple sweet potatoes and carrots were extracted using maceration and evaporation methods. Extraction results obtained were then tested for optical properties using a UV-Vis Spectrophotometer and Fourier Transform InfraRed (FTIR). The results showed that the absorption wavelength of purple sweet potato dye occurred in the range of 420–470 nm, the energy gap obtained based on the maximum wavelength (444 nm) was 2.79 eV.. While in carrot dye and a mixture of the two dyes (5:5), the wavelength absorption occurs in the same range, namely 400-450 nm so that the energy gap obtained based on the maximum wavelength (426 nm and 424 nm) is 2.91 eV and 2.92 eV. The energy gap values obtained in all samples are relatively large, resulting in not maximal current and voltage values obtained in the I-V test so that it is difficult to determine the efficiency and characteristics of the DSSC obtained.