Pengolahan Tepung Ubi Madu (Ipomea Batatas (L). Lam Cv. Cilembu) Menjadi “Bismeta Herbs” dengan Fortifikasi Tepung Tempe, Tepung Ampas Jahe dan Bubuk Kayu Manis Sebagai Alternatif Pangan Fungsional

This study aims to process sweet potato flour (Ipomea batatas (L). Lam CV. Cilembu) into "BISMETA HERBS" with fortification of tempeh flour, ginger pulp flour, and cinnamon powder as an alternative functional food. Biscuits are popular snacks and can improve people's nutrition through ingredient substitution. Sweet potato is rich in vitamin A and has a natural sweet taste, while tempeh flour as a source of vegetable protein can extend the shelf life of the product. The method used is a Completely Randomized Design (CRD) with five different treatments in flour composition. Organoleptic tests showed that the BISMETA HERBS product received a rating of "rather like" to "like" from the panelists. The results of this study indicate the potential of sweet potato and tempeh flour in the development of healthy biscuit products with high nutritional value. Keywords: Biscuits, Sweet Potato Flour, Bismeta Herbs, Tempeh Flour, Functional Food.