<![CDATA[ABSTRACTThe purpose of this study was to determine the physical, chemical and organoleptic characteristics of coconut water syrup with the addition of purple sweet potato filtrate. This study used a Completely Randomized Design(CRD) consist of one factor namely the addition of purple sweet potato filtrate of 0% (U0/control), 5 % (U1), 10 %(U2), 15 % (U3) and 20 % (U4). The results showed that the best treatment of coconut water syrup product was 20 % addition of purple sweet potato filtrate (U4) with the score of preferences on color was 4.18 (likes), 3.49 ofaroma (rather like), 3.69 of taste (rather like) and 3.60 of viscosity (rather like). Based on the chemical analysisperformed on the best treatment of coconut water syrup, obtained 18.42 cP of viscosity analysis, 77.37 % ofglucose, 5.98 of pH and 44.26 % of antioxidant activity. Keywords: Coconut water, purple sweet potato, physical, chemical, organoleptic ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sirup air kelapa dengan penambahan filtrat ubi jalar ungu. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitupenambahan filtrat ubi jalar ungu pada 0 % (U0/kontrol) = U1 = 5 %, U2 = 10 %, U3 = 15 % dan U4 = 20 %. Hasilpenelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu U4 dengan rataratakesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 3,49 (agak suka), rasa sebesar 3,69 (agaksuka) dan kekentalan sebesar 3,60 (agak suka). Analisis viskositas, glukosa, pH dan aktivitas antioksidanberturut-turut sebesar 18,42 cP, 77,37 %, 5,98 dan 44,26 %. Kata Kunci: Air kelapa, ubi jalar ungu, fisik, kimia, organoleptik]]>
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