Abstract
Cilacap breadfruit is a variety native to Indonesia, characterized by superior properties, including fast growth, large fruit size, high carbohydrate, and starch content. This plant has a relatively high content of amylose and resistant starch (RS), allowing its conversion into RS for health benefits. Therefore, this study aimed to investigate the effect of autoclaving temperature (100, 121, and 140℃), cooling at 4ºC, and storing time (24 and 48 hours) on the formation of RS from Cilacap breadfruit, and determine its physicochemical (amylose, amylopectin, resistant starch, pasting properties, and thermal properties), as well as functional properties. The results showed that autoclaving-cooling increased the amylose and RS content, water solubility, onset, and peak of thermal temperature. The pasting properties of all parameters, gelatinization enthalpy, swelling power, and amylopectin content were decreased. Amylose content also significantly increased (p≤0.05) from 31.01±0.24 to 37.91±0.43, and RS content (p≤0.05) from 10.98±0.07 to 19.41±0.05. Furthermore, native starch and Cilacap breadfruit RS3 were categorized as high in Amylose. The autoclaving cooling process on Cilacap breadfruit starch effectively increased RS levels, making it a viable alternative for developing functional food
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