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Chemical and Flavor Characteristic of Cempedak Fruit (Artocarpus champeden)

Abdullah Bin Arif, Juniawati and Suyanti Satuhu Indonesian Center for Agricultural Post-harvest Research and Development Jl. Tentara Pelajar No. 12, Bogor 16114, Indonesia Email : ab_arif.pascapanen@yahoo.co.id

Keywords : Artocarpus champeden, cempedak, flavor

Abstract Cempedak (Artocarpus champeden) is one of Indonesia’s exotic tropical fruits

like jackfruit but with stronger aroma. Strong aroma of cempedak have a great opportunity to be used as flavoring agent for food products. Now, consumers are already familiar with exotic fruit flavors in confectionery products, yoghurt, beverages, etc. Some exotic fruit that has been widely used as a flavor in food products are citrus, mango, strawberry, pineapple, durian. The aim of this research was to determi ne the chemical characteristics and flavor of cempedak. The results showed that cempedak has total soluble solid 33.73 0brix, titratable acidity 0.22%, vitamin C 90.33 mg/100g, moisture 62.90%, ash 1.04%, fat 0.36%, protein 1.86%, carbohydrate 33.81%. Based on GC-MS analysis, the main flavor substrate of cempedak are 1-butanol,3-methyl (24.1%); ethyl alcohol (18.2%); butanal,3-methyl (10.5%); butanoic acid,3-methyl-,2-methylbutyl ester (6.6%); butanoic acid,3-methyl-,ethyl ester (6.1%), acetaldehyde (3.7%).

INTRODUCTION Artocarpus champeden commonly known as ”cempedak”, belongs to plants family

Moraceae. The pulp of cempedak is used as food while the wood is often used for material building. This tropical plant grows mainly in Southeast Asia. In Indonesia they are found primarily in West Java, Sumatra, Kalimantan, Sulawesi, Maluku and Papua (Heyne, 1987). Compared with jackfruit, cempedak is less popular. Information of production quantities of cempedak has not yet available in Indonesia. According to Central Statistical Agency (BPS, 2010), the number of cempedak and jackfruit production in 2009 was about 653.444 ton.

Although people are more familiar with jackfruit than cempedak, but cempedak have privileges. Its fruit flavor is very sweet and sticky, very fragrant and has distinctive aroma. The scent is a mixture of durian and jackfruit. Strong aroma of cempedak could be explored and applied as flavor into food products. The flesh of cempedak fruits is easily removed from its jack straw compared to jackfruit. By pulling the stalk, entire flesh of the fruit will be separated from jack straw. Flesh of cempedak fruit is usually eaten fresh or cooked, while the seeds are considered as waste. Jansen (1991) reported that fruit seeds cempedak consists of 10-25% of the weight of fresh fruit, mainly consisting of carbohydrates, protein and dietary fiber. Leong and Shui (2002) reported that cempedak fruit contains anti-oxidants as much as 126 ± 19.1 mg/100 g and belong to the antioxidant content of the medium (70-200 mg/100 g). Boonlaksiri et al. (2000) stated that cempedak can be used as a malaria prevention medication. This aim of this study is to characterize the chemical and flavor of cempedak.

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MATERIALS AND METHODS The experiment was conducted at the Laboratory of Indonesian Center for

Agricultural Post-harvest Research and Development in Bogor and at Indonesian Center for Research and Development of Rice, Sukamandi, West Java in April-September 2012. Raw materials used are the fruit of a local Cempedak grown in Bogor, West Java.

Chemical characterizations performed on ripe fruit were : the fruit skin color, flesh color, total fruit weight, fruit skin weight, flesh weight, seed weight, number of seeds, weight of fruit stalk, moisture content, ash content, fat content, protein content, carbohydrate, total acid, vitamin C and Total Soluble Solid (TSS) and flavor. Flavor of the fruit flesh was observed by using Gas Chromatography Mass Specthrometry (GCMS auto sampler) at the Laboratory Indonesian Center for Research and Development of Rice, Sukamandi. Fruit skin and flesh color were observed by chromameter. Total fruit weight, fruit flesh weight, weight of fruit skin, fruit stalk weight and seed weight were weighed by digital scale. The number of seeds were counted manually and fruit flesh thickness were measured. Moisture content, ash content, fat content and protein content were analyzed using ISO method 01.2891.1992. Total Soluble Solids (TSS) was observed by using a refractometer. Total acid and vitamin C was measured by titrimetry method.

RESULTS AND DISCUSSION Flesh color of cempedak fruit varies depending on the species, ranging from white,

yellowish-white to yellow orange. But fruit flesh color of local cempedak in Bogor generally yellow (Fig. 1). Changes of the color and aroma of fruit and meat tenderness is the most important factor to determine the ripeness of fruit (Sari et al., 2004). Colors on fruits is caused by pigment that is generally composed of chlorophyl, anthocyanins, flavonoids and carotenoids. The green color in unripe fruit is caused by the pigment chlorophyll. When ripe to be lost so that the pigment chlorophyll is the dominant color which contains carotenoid and anthosianin. Carotenoids consisting of carotene, and lycopene xanthofil. Anthosianin pigments give the colors red, blue and purple in fruits.

Characteristics of local cempedak fruit in Bogor presented in Table 1. Weight of seed cempedak can reach about 25% of the total weight of the fruit. It is seen from Table 1 that the average seed weight is 342.40 g with a total weight of 1611.42 g of fruit. Jansen (1991) states that cempedak fruit seed weight ranged from 10-15% of the total weight of the fruit. The seeds contain carbohydrates, protein and dietary fiber. Results of research by Zabidi and Aziz (2009) showed that the flour from the seeds of cempedak have a low glycemic index value. Foodstuffs which have a low glycemic index, will be velued by very well consumed by people with diabetes mellitus (DM) (Rimbawan and Siagian, 2004). Vitamin C content of cempedak fruit was 90.33 mg/100 g.

Based on GC-MS analysis, the main flavor component of cempedak were 1-butanol,3-methyl (24.1%); ethyl alcohol (18.2%); butanal,3-methyl (10.5%); butanoic acid,3-methyl-,2-methylbutyl ester (6.6%); butanoic acid,3-methyl-ethyl ester (6.1%), acetaldehyde (3.7%) (Fig. 2 and Table 2). The content of alcohol and aldehyde compounds were high enough to be used for germ killer, curing and accelerators for vulcanization process.

CONCLUSION The results showed that cempedak has total soluble solid was 33.73 0brix, titratable

acidity 0.22%, vitamin C 90.33 mg/100 g, moisture 62.90%, ash 1.04%, fat 0.36%, protein 1.86%, carbohydrate 33.81%. Based on GC-MS analysis, the main flavor of cempedak are

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1-butanol,3-methyl (24.1%); ethyl alcohol (18.2%); butanal,3-methyl (10.5%); butanoic acid,3-methyl-,2-methylbutyl ester (6.6%); butanoic acid,3-methyl-,ethyl ester (6.1%), and acetaldehyde (3.7%).

Literature Cited Badan Pusat Statistik. 2010. Produksi Buah Hortikultura. http://www.bps.go.id. [6 Januari

2012]. Boonlaksiri C, Oonanant W, Kongsaeree P, Kittakoop P, anticharoen M, Thebtaranonth Y.

2000. An antimalarial stilbene from Artocarpus integer. Phytochem., 54: 415-417. Heyne K, 1987. Tumbuhan Berguna Indonesia II. Badan Penelitian dan Pengembangan

Kehutanan, Departemen Kehutanan. Jakarta: Yayasan Sarana Wana Jaya, hlm. 669-670. Jansen, P. C. M. 1991. Artocarpus integer (Thunb.) Merr. In E. W. M. Verheij & R. E.

Coronal (Eds.), Plant resources of South-East Asia No. 2: Edible fruits and nuts (pp. 91–94). Waginen: Pudoc.

Leong L. P dan G. Shui. 2002. An investigation of antioxsidant capacity of fruit in Singapore markets. Food Chemistry 76: 69-75.

Rimbawan dan A. Siagian. 2004. Indeks Glikemik Pangan. Jakarta: Penebar Swadaya. Sari, F.E., S. Trisnowati dan S. Mitrowiharjo. 2004. Pengaruh kadar CaCl2 dan lama

perendaman terhadap umur simpan dan pematangan buah mangga arumanis. Jurnal Ilmu Pertanian 11(1):42-50.

Zabidi, M.A and N.A.A. Aziz. 2009. In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour. Food Chemistry 117: 64-68

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Tables

Table 1. Physicochemical characteristics of (Bogor) local cempedak

Parameters Mean ± Standard Deviation

Peel color L a b

48.67 ± 6.49 20.45 ± 11.89 49.28 ± 2.65

Flesh color L a b

69.62 ± 4.38 5.83 ± 4.35 61.39 ± 12.12

Total weight fruit (g) 1611.42 ± 591.24 Weight of flesh fruit (g) 443.00 ± 209.48 Weight of skin fruit (g) 757.15 ± 214.85 Weight of stalk fruit (g) 68.84 ± 29.59 Weight of seed (g) 342.40 ± 194.60 Number of seed 60.00 ± 17.69 Thick of flesh fruit (mm) 3.74 ± 0.47 Moisture (%) 62.90 ± 4.61 Ash (%) 1.04 ± 0.07 Fat (%) 0.36 ± 0.23 Protein (%) 1.86 ± 0.11 Carbohydrate (%) 33.81 ± 4.58 Total soluble solid (0Brix) 33.73 ± 3.26 Total acid (%) 0.22 ± 0.06 Vitamin C (mg/100 g) 90.33 ± 28.01

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Table 2. Percentage of the flavor components of Bogor cempedak fruit

Component Percentage

Ethylene oxide 0.3862 Acetaldehyde 3.7754 Acetone 0.6580 5-Methyl-2-phenylindolizine 0.2855 Butanal 1.9899 Butanal, 3-methyl 10.5957 Ethyl alcohol 18.2131 2-Pentanone 0.7860 Butanoic acid, 3-methyl-, methyl ester 0.6409 3-(Methylthio)-2-butanone 2.3716 Butanoic acid, 3-methyl-ethyl ester 6.1460 Hexanal 1.2877 1-Butanol 2.2782 2-Heptanone 1.1594 1-Butanol, 3-methyl- 24.0645 Butanoic acid, 3-methyl-, 2-methylbutyl ester 6.6601 2-nonanone 0.7853 3-methyl-isoxasol-5(4H)-one 0.3654 1,5-Dimethyl-2-vinylcyclohexanecarboxylic acid 0.8008 1-cylcohexen-1-carboxaldehyde, 2,6,6-trimethyl- 1.0324 Tridecanal 0.4668 3-Pentanethiol, 2-methyl 0.8526 Alpha cubebene 0.7697 3,3-Iminobispropylamine 0.2562 Butane, 2-methyl-3-(methylthio)- 0.5749 3-(Methylthio)propanoic acid methyl ester 0.1124 Hexanoic acid 0.2449 2-Hexen-1-ol(E)- 0.3036 Phenylethyl alcohol 0.4570 Octanoic Acid 0.1167 Others 11.5631

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Figures

Fig. 1. Peel and flesh color of (Bogor) local cempedak.

Fig. 2. Chromatogram Result of flavor component of Bogor cempedak fruit.