Turning Ideas into Achievement: PURBEANO Secures Gold Medal at YISF 2026

• Posted by: Admin
• Minggu, 12 April 2026
• Has been read 73 time(s)

Students of the Food Technology Study Program, Faculty of Agricultural Technology, Universitas Udayana have once again demonstrated their excellence through an innovative functional local food product. In the Young Inventors Science Fair (YISF) 2026 Online Competition, held virtually on Tuesday, March 31, 2026, a team of students successfully developed an innovative granola product named PURBEANO (Purple Sweet Potato & Red Bean Granola).

This innovation was developed by a student team led by Putu Ayu Pranita Astuti, with members Ni Ketut Indira Ashwina Merta, Ayu Made Deva Laksmi, I Gede Sucipta Ariawan, Ni Putu Chandra Dewi Utami, and Yuri Hararetha, under the supervision of Dr. Ni Wayan Wisaniyasa, S.TP., M.P. The team presented a scientific paper entitled “PURBEANO: Granola Made from Purple Sweet Potato (Ipomoea batatas (L.) Lam) and Red Bean (Phaseolus vulgaris L.) as a Potential Functional Local Food in Indonesia.”

PURBEANO was developed by highlighting the potential of Indonesian local food resources, particularly purple sweet potato and red bean as its main ingredients. Both ingredients are known for their high nutritional value, including dietary fiber, antioxidants, and plant-based protein, making them promising as functional food to support public health.

As a healthy breakfast alternative, PURBEANO is designed to be both practical and nutritious. Purple sweet potato serves as a source of complex carbohydrates and natural antioxidants, while red beans contribute protein and fiber beneficial for digestive health. The combination of these ingredients results in a granola product with a distinctive taste, crunchy texture, and high functional value.

The production process of PURBEANO involves several stages, starting from processing purple sweet potatoes into puree, which is then baked into flakes. These flakes are combined with red beans and other binding ingredients, mixed thoroughly, and baked again to produce ready-to-eat granola.

Participation in YISF 2026 marks an important initial step for the team in introducing PURBEANO to a broader audience. In the future, this product is expected to be further developed as part of efforts to promote food diversification and strengthen food security based on local resources in Indonesia.