Abstract. Cilembu sweet potato harvest was abundant, its use was still limited. Starch was required by various industries. Starch is generally beige, and requires a long time for the drying process. The purpose of this research was to produce a modified starch with ethanoic acid. The method used in this study was the experimental method. The results showed acid modified starch yield was 18%, with the color characteristics of L*: 96.38 ± 0.82; a*: -0.70±0.02; b*: 2.70±0.03; C: 2.79±0.02. Native starch yield was 16%, with the color characteristics of L*: 93.55 ± 0.91; a*: -0.86±0.06; b*: 2.93±0.04; C: 3.05±0.03. The conclusion of this study was modified starch of Cilembu sweet potato using ethanoic acid have higher yield and more white bright than native starch.

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Breakfast is an important thing for everyone. Breakfast requires a complete nutritional composition. Cream of sweet potato soup is an alternative to a proper healthy meal. Sweet potato (Ipomoea batatas L) contains carbohydrates, vitamins, minerals, fiber, oligosaccharides, and other phytochemicals that are good for health. Sweet potato production is very abundant, but its utilization is not maximal yet. The purpose of this research was to produce sweet potato cream soup. The study was done by experimental method and organoleptic test by using Quantitative Descriptive Analysis (QDA) method and evaluation of the final product by using a hedonic method. The steps in this study include prescription cream soup analysis, focus group discussion (FGD), trial and evaluation with QDA method, the final product is tested receiving power by using hedonic test. The results showed cream of sweet potato soup has nutritional adequacy as a breakfast menu, has the characteristics of savory, shiny, sweet potato and spice. Cream of sweet potato soup is favored bay panels. Thus cream of sweet potato soup is perfect for a healthy breakfast.