Yield and color changes of starch from cilacap breadfruit for producing breadfruit's resistant starch type 3

Abstract

Starch has been extracted from Cilacap breadfruit and breadfruit's resistant starch types 3 (RS3) were made. Cilacap breadfruit starch was prepared for the production of resistant starch by autoclaving-cooling method at different temperatures (100 °C, 121 °C, 140 °C) and different storage times (24 hours, 48 hours) at a temperature of 4 °C. The incubation process was carried out on 0.1 M HCl and neutralized with 1 M NaOH after autoclaving-cooling. The yield of the produced resistant starch was then calculated, and the color changes were analyzed. Cold storage for 48 hours results in higher yields compared to cold storage for 24 hours at various temperatures in autoclaves (100 °C, 121 °C, 140 °C). Autoclaving at various temperatures (100 °C, 121 °C, 140 °C) and cooling for 48 hours resulted in a yield of 92.63%; 97.22% and 79.49%, respectively. Whereas, autoclaving at various temperatures (100 °C, 121 °C, 140 °C) and cooling for 24 hours, produced yields of 85.83%; 89.97% and 73.93%, respectively. Color measurement of resistant starch with different autoclaving-cooling shows significant results. Thus, it can be concluded that the production of Cilacap breadfruit RS3 with the different of autoclaving-cooling method has an effect on the yield and color changes of produced RS3. The highest yield was obtained in RS3 for autoclaving at 121 °C and cooling 48 hours, while the highest brightness was obtained in RS3 for autoclaving temperature of 100 °C and cooling 48 hours.