The Development of Flake Containing Provitamin A Carotenoids From Blend of Banana and Yellow-Fleshed Sweet Potato

  • Rosita Dwi Chandra Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Chandra Ayu Siswanti Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Renny indrawati Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Heriyanto Heriyanto Department of Plant Physiology and Biochemistry, Jagiellonian University, ul. Gronostajowa 7, Krakow 30-387, Poland
  • Tatas H. P. Brotosudarmo Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
Keywords: banana, carotenoid, flake, nutrition, yellow sweet potato


As vitamin A deficiency (VAD) remains a health problem in Indonesia, fulfilling the requirement of vitamin A from the daily diet is of importance, especially for children. Consuming food sources rich in provitamin A carotenoids, such as bananas and yellow-fleshed sweet potatoes, is one alternative to reduce the number of VADs. Raw materials have been known for their short shelf life due to high moisture content. Therefore, processing them into dry products such as flakes can be one method to extend the shelf life of a product. The utilisation of Agung Semeru banana and Papua Solossa yellow-fleshed sweet potato into flakes containing provitamin A carotenoids was conducted in this study. Through focus group evaluation, flake F2 that was made from blend of banana puree (BP), banana flour (BF), and sweet potato flour (SPF) with ratio 6:1:3 (w/w/w) was selected as the most preferred flake, and was liked by 77% of panelists in the following organoleptic appraisal. Comprising the total carotenoid by 1926.73 µg/100 g dw, vitamin A activity around 58.45 µg RAE/100 g dw, and high amount of carbohydrate, along with ash that represents minerals, this flake can be considered as a nutritional and energy food resource. However, this product is in short of meeting the recommendation of protein and fat given by Indonesian national standard, with slightly higher moisture content. Hence, it requires some improvement by serving it with milk and/or legumes, as well as selecting a proper packaging material and method.


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How to Cite
Chandra, R. D., Siswanti, C. A., indrawati, R., Heriyanto, H., & Brotosudarmo, T. H. P. (2021). The Development of Flake Containing Provitamin A Carotenoids From Blend of Banana and Yellow-Fleshed Sweet Potato. Indonesian Journal of Natural Pigments, 3(2), 36.
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