Potential and challenges of utilizing Artocarpus odoratissimus (Binturung) fruit in Kalimantan

Kalimantan possesses diverse local fruit potentials, including the genus Artocarpus (local name: Tarap). There are approximately 13 Artocarpus species in Kalimantan, two of which are endemic to the region: Artocarpus nitidus Trecul ssp. borneensis (Merr.) Jarrett and Artocarpus odoratissimus Blanco. A. odoratissimus, commonly known as Binturung in South Kalimantan, is a less frequently encountered local fruit than other Tarap species. The destruction of natural habitats, mainly due to land use conversion from natural forests to other purposes, has led to a decline in Binturung populations in the wild. This study comprehensively reviews relevant literature on A. odoratissimus, encompassing fruit characteristics, potential benefits, and conservation status. Expert interviews, including botanists and biodiversity specialists, are conducted to gather additional information on the commercial potential and conservation challenges associated with Binturung fruit in Kalimantan. This research provides a comprehensive overview of the potential and challenges in utilizing A. odoratissimus fruit in Kalimantan. The findings are expected to serve as a foundation for sustainable conservation strategies and commercial utilization, promoting the conservation of natural resources and enhancing the well-being of local communities.


Introduction
Kalimantan Island is part of the five main islands of Indonesia and has a wet tropical forest area with the highest level of species diversity in the world.The abundant biological resources from forests in Indonesia must be utilized optimally to fulfil food needs, especially fruits [1].Recently, tropical forests have experienced a lot of deforestation, illegal farming practices, clearing of abandoned plantation areas, printing of rice fields, and opening of illegal mining, which has caused the decline of forest area in Kalimantan.Forest disturbance also results in decreased population and even the extinction of several types of forest plants, including forest fruit species and their genetic resources or germplasm [2].
Fruit is one of the non-timber forest products (NTFP) produced from the tropical forests of Kalimantan and holds considerable significance in the livelihoods of local communities.Research on indigenous people in Paser, East Kalimantan, showed that forest consistently supplies sustenance and beverages that complement families' diets, with sources such as fruit [3].Forests contribute nearly 1,000

Methods
This research uses several techniques, including a literature study and expert interviews, including botanists and biodiversity experts, to gather additional information on the commercial potential and conservation challenges associated with A. odoratissimus fruit in Kalimantan.Academic databases were searched for relevant studies and publications on A. odoratissimus during the literature review phase.A wide range of sources, including peer-reviewed research studies, review papers, books, and reports, were included to ensure a comprehensive understanding of the subject matter.As for the expert interviews phase, experts were selected based on their extensive experience with A. odoratissimus and their deep understanding of fruit conservation practices.This approach was designed to guarantee a thorough and evidence-based investigation, enhancing the reliability of the research findings.

Morphology
Morphologically, A. odoratissimus is a green, fruit-bearing tree growing up to 39 m tall with low buttresses and a spreading crown.The trunk can reach 45 cm in diameter.The grey to dark brown bark contains sticky white latex (figure 1).Twigs have long yellow to red hairs and stipule scar rings.The spirally arranged leaves are ovate stipules measuring 1-8 cm long.Juvenile leaves are pinnatifid, while mature leaves are broadly elliptic to obovate, ranging from 16-50 cm long by 11-28 cm wide.Leaves have a cuneate base to slightly winged margins that are entire or shallowly crenate.Both leaf surfaces are sparsely pubescent and leathery, with 13-15 pairs of lateral veins and petioles 2-3 cm long.Small, yellowish male and female flowers grow on the same tree in separate inflorescence heads around 0.5 mm in diameter.The sub globose syncarp fruit measures 15-20 cm x 13 cm, turning from green to yellowish-brown at maturity.The fruit surface has dense, stiff 1 cm hairy protrusions and an 8 mm thick rind.The white, juicy, aromatic, sweet flesh consists of fruiting perianths on 5-14 cm long peduncles.Ellipsoid pericarps containing the seeds measure about 15 mm x 8 mm [8,10].

Figure 1. Morphology of A. odoratissimus tree, leaf, and young fruit
Artocarpus odoratissimus is native to Borneo Island, especially in parts of Brunei, Indonesia (Kalimantan), and Malaysia (Sabah and Sarawak).Though better known from the Philippines, its distribution there is limited to cultivation, having been introduced from Borneo, where wild populations remain more common.The species has also been brought into cultivation in other Southeast Asian countries, including Thailand [12].
A. odoratissimus grows in undisturbed to moderately disturbed mixed dipterocarp forests at elevations up to 800 m, typically between latitudes 15° north and south.However, it cannot tolerate cold temperatures below 7° C. In Sarawak, it occurs in secondary forests up to 1000 m elevation on sandy clay soils [8].The tree is often present as a remnant from prior to forest disturbance.Additionally, it can be observed in various environments, including alluvial sites near streams and rivers and on hillsides and ridges with sandy to clay soils.It thrives in areas with abundant, evenly distributed rainfall and prefers rich, well-drained, loamy soils [10].In East Kalimantan, A. odoratissimus was found to be a dominant species in abandoned fields undergoing ten years of forest succession [13].
Based on an assessment in The IUCN Red List of Threatened Species 2018, the status of A. odoratissimus is Near Threatened (NT).This species is threatened by the loss of its lowland forest habitat caused by the conversion of forest to monoculture plantations, mining, agricultural expansion, and fire [14].

Potential utilization of A. odoratissimus fruit in Kalimantan
The parts of A. odoratissimus utilized are the flesh and seeds.The local community eats roasted or fried seeds as a nutraceutical.The seed has a firm texture and nutty taste and is not too oily, resembling chestnut [9].Boiled seeds have a good texture and a delectable nutty taste [12].Lim (2012) and Ravindran et al. (2021) demonstrate the nutritional value of A. odoratissimus fruit.Per 100 g edible portion, the fleshy perianths contain 65-84 g water, 0.8-1.5 g protein, 32 g carbohydrates, valuable fiber, ash, calcium, phosphorus, and 30 mg vitamin C [10].Additional findings show exceptional vitamin A (1790 μg, 716% of daily value or DV) and Fe (8.4 mg, 47% DV) content [4].These studies establish A. odoratissimus as an excellent source of essential vitamins, minerals, and micronutrients.

Health benefits.
The Moraceae plant family, including the Artocarpus genus, produces edible fruits and is an essential source of traditional herbal medicines.Extracts from aerial and underground parts have been used to treat conditions like diabetes, diarrhea, malaria, and tapeworm infections thanks to pharmacologically active secondary metabolites [15].Specifically, A. odoratissimus contains beneficial bioactive compounds such as phenolics, flavonoids, and carotenoids [8].
Both the seeds and flesh of A. odoratissimus possess antioxidant health benefits.Seeds displayed greater free radical scavenging activity at 13.69 mg AEAC/g compared to 2.44 mg AEAC/g in the flesh [9].Similarly, the seed extracts showed almost double the potency for reducing DPPH radicals and ferric ions.The stronger antioxidant capacity is correlated with higher flavonoid levels, including 14.67 mg GAE/g total phenolics in the seeds versus 4.39 mg GAE/g in the flesh [9].
Additionally, pulp, peel, and seeds inhibited alpha-glucosidase enzymes in vitro, with the highest antidiabetic activity observed in seed extracts [16].The pharmacology is attributed to phenolic and flavonoid compounds.This demonstrates that the underutilized peel, representing 60% of the fruit's weight, could provide an antidiabetic agent [16].
The Malay community in Sambas Regency, West Kalimantan, also uses A. odoratissimus skin for care after giving birth.Timoron, or abdominal pads, are made from A. odoratissimus stems.Timoron is made from the A. odoratissimus bark, which is beaten until it looks like cloth and then dried.Timoron is used together with abdominal param in the stomach as a substitute for stagen (a kind of corset in the form of a long cloth wrapped around the stomach) at night until morning for 40 days.Abdominal param is an external medicine that is applied to the stomach consisting of Kandis Tamarind (Garcinia xanthophylls) or may be replaced with Tamarind (Tamarindus indica) and then mashed and added with a small amount of lime or Rambai Fruit (Baccaurea motleyana) vinegar to taste [17].
Besides pharmacological functions, the sweet taste of A. odoratissimus fruit can increase energy in humans.A study by Yulianti et al. (2023) demonstrated that ice cream incorporating A. odoratissimus fruit can help increase the weight of pregnant women suffering from chronic energy deficiency.Results showed that pregnant women gained approximately 500 grams after consuming the A. odoratissimus ice cream daily for 14 days [18].The sweet, solid aroma from ripening fruit produced from volatile compounds can improve the flavor of ice cream (table 1).

Local food potential.
Fruits provide important dietary fibers and phytochemicals.Compared to cereals, fruits tend to have a better soluble-to-insoluble fibers ratio and higher levels of bioactive compounds [19].Fruit-derived flours often contain increased resistant starch and lower glycemic index, making them a potential nutritional alternative for individuals with diabetes or obesity [19].
The flesh of the A. odoratissimus fruit has a distinctive and sweet aroma considered superior to Jackfruit (A. heterophyllus) and Cempedak Fruit (A. integra) [8].When the A. odoratissimus fruit is fully ripe, it emits a sharp, pungent smell even if it remains unopened [8].In West Kalimantan Province, where there are still many natural trees of this species, A. odoratissimus fruit production during the main harvest period is abundant.Due to not being proportional to the level of consumption, the selling fruit price in the market is sometimes meager.Therefore, fruit processing is necessary to increase product diversity and physiological functions that consumers can accept.This is also due to A. odoratissimus fruit consumed from the ripe fruit, which some people do not like with its strong aroma [18].
Besides being consumed as fresh fruit, A. odoratissimus has good potential as a processed food ingredient such as flour, jam, ice cream, cake ingredients, and roasted or boiled seeds [12].Several processed foods from A. odoratissimus are presented in table 1. Finally refined by sieving [20].

Mature unripe fruit
Mature fruits are first cleaned, and the flesh is separated.The small, sliced pieces are subsequently subjected to cabinet drying at 40° C and finely ground using a dry grinder.The resulting powder is then sifted and stored in an airtight container [21].Seed from mature and ripened fruit The fruit is peeled, and the pulp is separated from the seeds.The seeds are cleaned with water and drained.The seeds are then dried in an oven cabinet at 40° C for 2-3 days.After drying, the seeds are grounded using a blender and sieved with a mesh size smaller than 250 µm.Seed flour is then stored in an airtight container [22].2. Fruit jam fruit flesh, sugar, water The fruit is peeled, and the pulp is separated from the seeds.The fruit flesh is crushed with water using a blender.The blended fruit flesh is cooked with sugar and food coloring.It is cooked until the water reduces and becomes jam.The jam is cooled and packed in tightly closed jars.3. Ice cream fruit flesh (133 g), whipping cream (500 ml), salt (0.5 teaspoons), sweetened condensed milk (50 g) Blend fruit flesh.Mix sweetened condensed milk, whipping cream, mild flesh fruit, salt and stir until thickened.After mixing the paste, place it in special food plastic and store it in the freezer for 3 to 4 hours.Every 30-60 minutes, crush ice cream and store it back in the freezer.Do this process 2 to 3 times.Pour ice cream into a container and store in the freezer until frozen again [18].Some parts of A. odoratissimus fruit can be processed into flour, viz.young fruit, mature unripe fruit, and seed.Making flour from young fruit involves using grated pulp and suspending it in clear water to extract the starch.With this method, the amount of starch extracted reaches 89.14% of total starch, with resistant starch at 47.82 %.The glycemic index value is < 70%, indicating the health benefits of starch for the digestive system.Additionally, young fruit possesses favorable qualities for food formulation due to its low amylose content and high amylopectin content.The high amylopectin in this starch is advantageous for thickening in various food and industrial applications [20].
Unlike young fruit, flour production from mature unripe A. odoratissimus fruit utilizes dried pulp ground into a soft powder after seed removal [21].Proximate analysis revealed that flour's primary component is carbohydrates (75.75%), indicating it can provide a good energy source.As the mature fruit ripens, the flavor becomes noticeably sweeter due to starch converting to sugars like glucose and fructose.The flour also contained diverse minerals, including high potassium, moderate calcium and sodium, and lower iron levels [21].Processing unripe mature fruit into flour aids preservation during peak harvests while retaining nutritive value.
Processing unripe fruit into flour is a solution for preserving fruit during the main harvest season.As well as Tarap (A. sericicarpus), the A. odoratissimus fruit is supposed to be categorized as climacteric fruit.In a climacteric, fruit maturity does not wait for ripe conditions on the tree because the fruit can experience ripeness even though it has been picked.Therefore, this fruit is difficult to store for a long time because the outer rind becomes soft rapidly [23].The soft fruit skin rapidly increases the risk of fruit cracking and causes fruit flesh browning within a few hours [24].
The seeds of A. odoratissimus are a popular snack among the people of Borneo Island, particularly in Sabah, Malaysia.However, the potential of these seeds as a food source remains underutilized.An analysis of the nutritional composition, mineral content, and functional properties of A. odoratissimus seed flour revealed that it contains carbohydrates (49.65%), crude fat (15.60%), moisture (12.5%), crude fibers (12.3%), crude protein (8.8%), and ash (1.17%).Among the minerals, potassium is the most abundant in A. odoratissimus flour, followed by magnesium, calcium, and sodium.Notably, this flour exhibits a low bulk density (0.57 g/cm 3 ) compared to wheat flour, making it a promising candidate for use in composite flour formulations as an ingredient in the food industry [22].

Challenges for the development of A. odoratissimus fruit trees in Kalimantan 3.3.1. Limited awareness.
The first challenge for developing A. odoratissimus fruit in Kalimantan is limited awareness.Forests in Indonesia are still considered timber products.From a forestry perspective, forest products from fruit trees are still a minor economically less important [1].Although A. odoratissimus is an endemic fruit from Kalimantan [2], this species is included in lesser-known fruits for most of the community.The lack of awareness among consumers and even farmers make utilizing lesser-known fruits challenging.People unfamiliar with the fruit may hesitate to try it, and farmers may not see it as a profitable commodity.

Market access.
Unlike Indonesia's neighboring countries, such as the Philippines and Malaysia, which have cultivated this species in a garden [8], development efforts for this species in Indonesia are rare.This is because A. odoratissimus is not widely known, so building a market for new or less common fruit can be difficult.Local farmers may face challenges finding buyers or distributors willing to work with the fruit, especially with limited demand.

Seasonality.
A. odoratissimus trees may have a short and specific growing season, making them available only for a limited time.The harvest season for A. odoratissimus typically occurs at the onset of the rainy season, from August to January, depending on its location.In Luzon, Philippines, the harvest window is from May to July, while in Mindanao, Philippines, it falls between August and December.In Sarawak, Malaysia, the fruiting season extends from October to January.Meanwhile, in northern Queensland, Australia, the fruit is gathered over two months, peaking in February, following the flowering season from October to November [8].These varying and relatively short growing seasons can present challenges in terms of marketing and storage.

Post-harvest handling.
Proper handling and storage after harvest are crucial for maintaining fruit quality.A. odoratissimus fruit has a short shelf life, which limits its use.Enzymatic processes cause peel browning in this fruit, further reducing its shelf life [24].The perianth should be consumed quickly once opened, as it loses flavor rapidly and oxidizes [10].The fruit of A. odoratissimus cannot be stored for long and must be consumed immediately after being extracted from the skin.The condition of fruits that ripen quickly causes the trade of fresh fruit to other areas to become limited because ripe fruit is easily damaged during transportation.The fruit characteristic of A. odoratissimus, which is easy to ripen, is similar to that of A. sericicarpus, including climacteric fruits.Climacteric fruit is characteristic of fruit that continues the ripening process after being picked, so there is no need to wait for the fruit to ripen on the tree [23].Research has been done on fruit storage for A. odoratissimus at ten degrees Celsius, but there is still limited information for the common community [24].Besides a lack of knowledge, the infrastructure for preserving their freshness is minimal.
IOP Publishing doi:10.1088/1755-1315/1315/1/0120267 3.3.5.The processing and value addition.The main product utilized by the A. odoratissimus species is fresh fruit.This fruit is commonly consumed fresh, making up 50-60% of the total weight.The remaining parts, such as the pulp, skin, and seed, comprise 40-50% of the weight and are discarded [9].The value of A. odoratissimus fruits can be enhanced through processing, such as making jams, juices, or dried fruit, to increase their marketability.Additionally, the fruit's flesh can be used to make Binturung fritters and as a flavoring in ice cream [8].However, this requires investment in processing facilities and knowledge of suitable techniques.

Cultural preferences.
People often prefer certain fruits, and introducing new fruits may require changes in eating habits and culinary traditions.The community still has limited knowledge and traditional use of A. odoratissimus.The main product of this species is fresh fruit.In some conditions, the sharp aroma of A. odoratissimus fruit is unlike the consumers.This strength released from the fruity aroma can be reduced by removing the fruit's skin and storing the fleshy fruit in the refrigerator.Flesh after removing the skin makes the taste of A. odoratissimus ripe flesh is sweet, creamy, and soft.

Agricultural practices.
The silviculture technique and cultivation of A. odoratissimus fruit trees may differ from well-established crops.Farmers may need training and support to grow these fruits effectively.

Biodiversity and conservation.
In some cases, the over-exploitation of lesser-known fruits can lead to habitat destruction or the depletion of wild populations.From an ecological perspective, overusing natural resources can lead to species extinction [25].Likewise, reducing forest areas in Indonesia may cause the extinction of different plant species.The government and the public must promptly take action to protect the forests [8].Sustainable harvesting practices and conservation efforts may be necessary.Besides ex-situ conservation, such as creating botanical gardens, local Kalimantan communities have planted beneficial forest plant species in their orchards [26].

Research and development.
Research about silviculture techniques, vegetative propagation, and breeding programs for improved fruit quality must be developed to increase productivity and quality of fruits.Investing in research can be beneficial in addressing this issue.Additionally, immediate research is required regarding the safety of A. odoratissimus fruit and flesh [27].Until now, most people in Kalimantan have been unable to process A. odoratissimus fruit into processed food to enhance its market value and extend its shelf life.This can be attributed to the scarcity of A. odoratissimus fruit-producing trees in the natural environment, except for West Kalimantan Province.The fruit supply of A. odoratissimus in the market still does not exceed production, and the fruit processing efforts have not developed yet.

Ecological potential and conservation
Not less than 329 types of fruit can be found in Indonesia, both native and introduced species [1].In Southeast Asia, it was reported that approximately 400 types of edible fruits were found [28].From this amount of edible fruit, not less than species in Southeast Asia, around 266 species can grow as native Indonesian fruits.Most of these native fruits continue to thrive in their natural forest habitats, with only a limited number undergoing cultivation.This condition indicates that Indonesian local fruit still has much unknown genetic potential that can support future breeding efforts.
Although the diversity of local fruit in Indonesia is enormous, the fruit tree breeding program takes a long time due to the fruiting ages of fruit trees having a long life cycle [1].A. odoratissimus is a woody tree species that begins to bear fruit at the age of 6-7 years old.Like other jackfruit species, A. odoratissimus can bear fruit more than once a year.However, sometimes, the age of bearing fruit of this type can be longer, and it depends on the fertility conditions, where it grows, and the appropriate climatic conditions.The observations of A. odoratissimus trees in Banua Botanical Gardens at Banjarbaru, South Kalimantan Province, showed that A. odoratissimus trees that were seven years old had no signs of flowering.Nevertheless, flowers appeared even though the tree had reached more than 5 meters.According to Abu Bakar and Abu Bakar (2018), A. odoratissimus thrives in regions with plentiful and evenly spread rainfall on loamy or sandy clay under cultivation, such as in the Philippines.These trees are susceptible to variations in soil acidity and ambient temperature [8].

Conclusion
A. odoratissimus has good potential to be widely developed to support local food security from native fruits.Due to A. odoratissimus being an endemic species in Kalimantan, it is necessary to carry out exsitu conservation to maintain its declining population in nature, such as plants in community gardens and urban forests.Silviculture techniques of A. odoratissimus and fruit processing techniques need to be developed to increase plant productivity and the value or benefits of fruit.

Table 1 .
Processed food from A. odoratissimus fruit