Cassava is a staple food source that is abundant in Indonesia. Cassava leaves have been known to our people for a long time as an alternative vegetable to replace most vegetables in general. For those who are used to it, cassava leaves are a unique vegetable, and can stimulate your appetite, but for those who have never tasted it, it may take time to get used to it. The texture of cassava leaves is rough, so they are only suitable for cooking in a few ways. The aim of this research is to find out the most preferred formula for making beef jerky from cassava leaves. This research is experimental research with the research design used, namely Pre-Experimental Design with a One-shot case study type of research. Based on the research that has been carried out, the conclusion in this study is that of the 4 treatments given, it is seen from the color aspect that the most preferred treatment is P12 (100%), the taste aspect of the treatment is P12 986.7), the aroma aspect is P11 (80%) and the P12 texture (83.3%). For further research, it is hoped that variables such as water content and HCN can be added to cassava leaves.

Background: Ice cream innovation can be done by replacing one or part of it with other ingredients with the aim of diversifying food ingredients, such as fruit and vegetables which are also functional for the body. This is in line with people's interest in products that have more functions than food ingredients. Objective: to determine the organoleptic test of adding purple sweet potato to ice cream. Method: This research was designed using a Completely Randomized Design (CRD).  The data obtained were analyzed using ANOVA consisting of 3 treatments and 30 untrained panelists as replications. This research uses a hedonic quality test. If there are differences between treatments, a DMRT test is carried out. Conclusion: The treatment of adding purple sweet potato to ice cream from the aspect of aroma and influence with a P value (Value) 0.00<0.05. The treatment of adding purple sweet potato to ice cream from the taste aspect has an influence with a P value (Value) of 0.03 <0.05. The treatment of adding purple sweet potato to ice cream from a texture aspect has an influence with a P value (Value) of 0.04 <0.05. Suggestion: Use of purple sweet potato in ice cream should not exceed 450 g and at least 300 g in ice cream, in order to improve the aroma, color, taste and texture of the ice cream.