ABSTRAK
Functional food is food with high nutrition and important to illness terapy. Functional food product based of purple sweet potato
are an alternative to replace primary food. This research purpose to know the quantity of total glucose, antioxydant activity, and
antosianin decreaseful colour in a few of functional food product based of purple sweet potato. This research take place in food
technology laboratoryum Unika Semarang on Desember until January 2013. This research use RAL single factor of food making
process include milk, ice cream, wet noodle, dry noodle, and flour look for quantity of total glucose, antioxidant activity, and
antosianin decreaseful colour. Method of research include analyse quantity of total glucose assay fenol method, antioxidant
activity assay Diphenyl Pycril Hydriazil(DPPH), and observation in antosianin decreaseful colour product. The result of research
show that the best food product is purple sweet potato flour. That product has quantity of total glucose 2,805 g/100 g, IC50-