Stabilitas Karotenoid Ubi Jalar Oranye selama Pengolahan untuk Pengembangan Produk Bernilai Tambah: Tinjauan Literatur

Tania Nazhira (Universitas Padjadjaran)
Efri Mardawati (Universitas Padjadjaran)
Selly Harnesa Putri (Universitas Padjadjaran)

Jurnal Teknik Industri Terintegrasi (JUTIN)
Vol. 9 No. 4 (2026): October

Orange-fleshed sweet potato is a rich source of carotenoids, particularly β-carotene, with potential for value-added product development, although its stability may change during processing. This review aimed to analyze factors affecting carotenoid stability, distinguish retention from bioaccessibility, and examine potential applications. A narrative literature review was conducted using 19 publications from 2008-2025. The findings show that temperature, processing time, oxygen, light, moisture, particle size, lipids, and food matrix influence carotenoid changes during boiling, steaming, drying, baking, frying, fermentation, and storage. Final carotenoid content, retention, and bioaccessibility do not always follow the same trend. Food applications have the strongest research support, while natural colorants and non-food applications still require further development. Product development should therefore emphasize raw-material standardization, process control, and stability during storage.