Fruit identification and effect of starch isolation methods on color attributes of Cilacap bread fruit’s starch

Utilization of Cilacap breadfruit as a food source is very important for supporting local food diversification. The objectives of this study were to identify the Cilacap breadfruit based on morphology identification method and to evaluate the effects of starch isolation methods on color properties of its starch. The results showed that the morphological identification of Cilacap breadfruit was round - slightly oval, and the brownish green white spots-colored was shown on the ripe stage of fruit at the tree. The average weight of Cilacap breadfruit was 1.506 kg, and the yield of starch was 11.08%. The fruit identification was determined by LIPI Bogor Indonesia, of which confirmed that Cilacap breadfruit used in this study was a species of Artocarpus altilis (Parkinson ex. F.A. Zorn) Fosberg (Moraceae family). Starch isolation by using sediment separation extraction method after three-time decantation was shown as a better method than the non-separation isolation method. Color attributes of starch by using sediment separation extraction method gave a value of L* = 94.113, a* = 5.253 and b* = -1.506 for the white bottom sediment, while the brown color of the upper sediment gave L* = 87.587, a* = 5.063 and b* = 1.956.