Socialization of Anthocyanin Content of Purple Sweet Potato Tubers in Bongkasa Pertiwi Village to Increase Public Knowledge

I Wayan Putu Sutirta Yasa, I Made Jawi, A.A Ngurah Subawa, Ida Bagus Putra Manuaba, Komang Januartha Putra Pinatih, Putu Ayu Swandewi Astuti, I Gede Peri Arista, Gede Agus Ari Tirtayasa, Made Rendra Wisnu Rahasbistara, Iswahyudi Iswahyudi, I Putu Artha Wijaya

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ABSTRACT

 

Purple sweet potato (Ipomoea batatas L.) is a local food that contains anthocyanins and has the potential to be developed as a food source with functional value. However, information about the anthocyanin content of purple sweet potatoes in Bongkasa Pertiwi Village and its comparison with other areas in Bali is not widely known to the public. To increase public knowledge about anthocyanins and bioactive characteristics of purple sweet potatoes through research-based socialization and describing participants' responses to activities. The activity was held on July 18, 2026 in Bongkasa Pertiwi Village, Abiansemal District, Badung Regency, Bali, involving 50 participants. Socialization was carried out through the presentation of materials, presentation of research data, discussions, and questions and answers. Knowledge was measured using a pre-test and post-test which each consisted of 15 questions. The difference in scores was analyzed using a paired t-test at α=0.05, while the characteristics and responses of participants were analyzed descriptively. The average knowledge score increased from 45.2 ± 12.4 to 80.8 ± 9.6, with a difference of 35.6 points (t=18.42; df=49; p<0.001). The proportion of participants with very high knowledge categories increased from 0% to 56%, while the low category decreased from 24% to 0%. Based on socialized research data, the anthocyanin content of purple sweet potatoes from Bongkasa Pertiwi was 1.17 ± 0.02 mg/g, higher than Mayungan, Tabanan (0.76 ± 0.01 mg/g) and Ubud, Gianyar (0.11 ± 0.01 mg/g). As many as 92% of participants were active in the discussion, 96% considered the material easy to understand, and 90% were interested in developing purple sweet potatoes as a value-added product. Socialization based on research results was followed by an increase in participants' knowledge and a positive response to the use of purple sweet potato as a local food commodity.

 

Keywords: Anthocyanins, Purple Sweet Potatoes, Local Food, Socialization, Community Knowledge.


Kata Kunci


anthocyanins; purple sweet potatoes; local food; socialization; community knowledge

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DOI: https://doi.org/10.33024/jkpm.v9i10.27629

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