<![CDATA[ABSTRACT This study was conducted using a completely randomized factorial design with two factors : i.e were fermentation (natural fermentation, lactic acid bacteria fermentation and yeast fermentation) as well as the drying method (sun drying, sun drying combined with oven drying and oven drying). The results showed that the interaction of fermentation and drying method provided highly significant effect (P <0,01) on the color value a*, b*,ΔE, moisture content and titratable acidity, had significant effect (P <0,05) on the organoleptic value of color and aroma, as well as had no significant effect on the bulk density and β-carotene. Keywords:Drying, fermentation, sweet potato, β-carotene ABSTRAK Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor yaitu metode fermentasi (fermentasi alami, fermentasi bakteri asam laktat dan fermentasi dengan ragi instant) serta metode pengeringan (pengeringan matahari, pengeringan matahari yang dikombinasikan dengan pengeringan oven dan pengeringan oven). Hasil penelitian menunjukkan interaksi metode fermentasi dan pengeringan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap nilai warna a*, b*, ΔE, kadar air dan derajat asam, memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, β-karoten. Kata kunci: Ubi jalar, fermentasi, pengeringan, β-karoten]]>
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