Exploration efforts of  β-carotene pigment from Ambon banana (Musa paradisiaca) peel as a natural source of vitamin A, became one of the alternative solutions to overcome the problems of vitamin A capsules supplying in Indonesia. However, the use of this pigments in vitamin A supplement products may face some problems due to its stability during storage. The characterization of β-carotene on temperature, pH, light, and oxidator-reductor was investigated to determine its stability.The spectra absorption was analyzed by UV-Vis spectroscopy. The stability of carotenoid crude extract from Ambon banana peel compared with β - carotene marker E – Merck. Crude extract and β - carotene was more stable at low temperature (4 °C ) to room temperature (27 °C). Crude extract relatively more stable at high temperature (50 °C) compared with β - carotene. Crude extract β - carotene was more stable in dark storage conditions . Polychromatic light irradiation for 3 hours per half hour had caused degradation of 2.4 % and 1.9 %; for the crude extract and β - carotene respectively. Crude extract  was more stable at pH 6 (neutral). The oxidizing and reducing agents did not significantly influence the stability of the pigment. β-carotene from yellow ambon banana peel wasstable on temperature, pH, light, and oxidator-reductor. It is potential as vitamin A supplement.

Keywords : ambon banana peel, β-carotene, light, pH,  oxidator, reductor, stability temperature