Octaviani, Dinda YuliaNugroho, Titania TjandrawatiDahliaty, Andi2016-05-022016-05-022016-05-02wahyu sari yenihttp://repository.unri.ac.id/xmlui/handle/123456789/8334Purple sweet potato (Ipomoea batatas L.) is potential as a natural antioxidant based on the high concentration of anthocyanins contained therein. The purpose of this study was to determine the total concentration of anthocyanins from purple sweet potato experiencing incubation buffer acetate using spectrophotometric differential pH method. Samples were incubated in acetate buffer at 40oC for 60 hours at a speed of 170 rpm. The process is continued by adding methanol to 70% that has been acidified with HCl 1% so that the solvent to be pH 3.5. Extracts were obtained and diluted in pH 1 and pH 4.5 solvents and then the concentration of anthocyanin determined based by the spectrophotometric differential pH method. By this method it could be determined that the total anthocyanin concentration extracted was (120.64±44.234) mg/100 g.enPurple sweet potatoextractionanthocyaninstudent Paper Post Degree