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Journal articles on the topic 'Starch and sago'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Pratama, Agief Julio, Mochamad Hasjim Bintoro Djoefrie, Agus Budiyanto, and Muhammad Iqbal Nurulhaq. "OPTIMASI PERBANDINGAN AIR DAN ENZIM DALAM PROSES PEMBUATAN GULA CAIR SAGU ASAL SORONG SELATAN." Jurnal Sains Terapan 12, no. 1 (2022): 43–53. http://dx.doi.org/10.29244/jstsv.12.1.43-53.

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Sago is one of the plantation crops that has the potential to be developed as food and non food for the people of Indonesia. Sago as a high source of starch can be used for liquid sugar production. This study aims to get an optimal ratio between water and enzymes in the production of sago liquid sugar from South Sorong. The study was conducted at the Center for Research and Development of Post -Harvest Agriculture, Bogor. Experiments were arranged in the split split plot design with a complete random design (RAL). Comparison of water with sago starch as the main plot, the α-amylase enzyme as a

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Jading, Abadi, Eduard Tethool, Paulus Payung, and Sarman Gultom. "KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA." Reaktor 13, no. 3 (2011): 155. http://dx.doi.org/10.14710/reaktor.13.3.155-164.

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PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The

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3

Mulizani, Mulizani, Yanti Meldasari Lubis, and Normalina Arpi. "Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)." Jurnal Ilmiah Mahasiswa Pertanian 2, no. 4 (2017): 464–70. http://dx.doi.org/10.17969/jimfp.v2i4.5487.

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Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau). Penelitian pembuatan mi basah menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan tiga taraf yaitu S1=pati sagu fermentasi:MOCAF, S

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KAROUW, STEIVIE, FEBY J. POLNAJA, and RINDENGAN BARLINA. "Formulasi Beras Analog Berbahan Pati Sagu." Buletin Palma 16, no. 2 (2016): 211. http://dx.doi.org/10.21082/bp.v16n2.2015.211-217.

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<p><span style="font-size: medium;">ABSTRAK </span></p><p>Kebutuhan beras yang makin meningkat mendorong dilakukannya penelitian untuk menghasilkan produk pangan alternatif seperti beras analog. Beras analog adalah beras yang diolah dari bahan non padi yang memiliki kandungan karbohidrat hampir sama atau lebih dari beras. Penelitian ini dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu yang diolah menggunakan pati sagu dengan perlakuan penambahan protein pada beberapa variasi konsentrasi. Penelitian ini diawali dengan melakukan

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Darma, Darma, Reniana Reniana, and Arbianto Arif Moh. "UJI LAPANG MESIN PENGOLAHAN SAGU PRODUKSI BENGKEL PERMESINAN AGROINDUSTRI UNIVERSITAS PAPUA." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (2020): 191. http://dx.doi.org/10.23960/jtep-l.v9i3.191-200.

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Papua and West Papua Province have the large potential of sago palm (Metroxylon sagu), however, until now the production and utilization is very low compared with its potential. This is because of most farmers in this area still use traditional method in processing sago. The traditional method is labour intensive and time consuming process. Sago farmers in this area still apply traditional ways to process sago starch due to the lack of processing machines. The objective of this research was to conduct field testing of sago processing machine produced by Agroindustry Machinery Workshop of Papua

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Darma, Darma, Reniana Reniana, Budi Santoso, and Bertha Mangallo. "Pengembangan industri pengolahan sagu skala rumah tangga di Kabupaten Teluk Wondama Provinsi Papua Barat." IGKOJEI: Jurnal Pengabdian Masyarakat 4, no. 2 (2023): 86–95. http://dx.doi.org/10.46549/igkojei.v4i2.384.

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ABSTRACT Development of small scale of sago processing based on community in West Papua Province has a bright prospect because it is supported by abundant sago palm resources as row material. Teluk Wondama is one of the regency in West Papua Province which has high potential of sago, unfortunately the potency have not utilized optimally. The ovjective of this program was to develop home industry sago processing in Distric Rasiei, Teluk Wondama Regency by application of mechanical sago processing machines. The methods used were introducing mechanical sago processing equipment followed by partne

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7

Ahmad, Fendri, Mochamad Hasjim Bintoro, and Supijatno Supijatno. "Morfologi dan Produksi Beberapa Aksesi Sagu (Metroxylon spp.) di Distrik Iwaka, Kabupaten Mimika, Papua / Morphology and Production of Some Sago Palm Accessions in Iwaka, Mimika District, Papua Province." Buletin Palma 17, no. 2 (2017): 115. http://dx.doi.org/10.21082/bp.v17n2.2016.115-125.

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<p>Sago is a carbohydrate-producing palm witharea about 382.198 ha in Mimika Regency. So far, research on the characterization of sago palm in this area has not existed, therefore it is necessary to do. The diversity of sago accessions in Mimika District is expected to be a source of germplasm and superior sago selection to support sago development. This study aims to obtain information about morphological characters and starch production of some sago accessions. The study was conducted using observation method of seven sago accessions, namely Mbupuri, Monepikiri, Mbapare, Tuwae, Aute, I

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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.

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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sa

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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.

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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sa

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10

Azura, A. Rashid, Nuraiffa Syazwi Adzami, and Husnul A. Tajarudin. "Utilization of Metroxylan sagu Pith Waste as Biodegradable Filler for Natural Rubber (NR) Latex Films." Solid State Phenomena 264 (September 2017): 198–201. http://dx.doi.org/10.4028/www.scientific.net/ssp.264.198.

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Utilization of agricultural waste toward sustainability has increase a value-added product from a natural resources nowadays. Metroxylan sagu pith waste (MSPW) is a residue from starch extraction process. This research aim to investigate the potential of MSPW as a biodegradable fillers to replace sago starch in Natural Rubber (NR) latex films. The MSPW flour is characterized and compared with sago starch. Results shown MSPW has almost similar properties with sago starch with high content of starch (60%) and moisture (80%). Spectra of MSPW and Sago Starch (SS) are very closed to one another due

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11

A.Rahman, Farihana, Syarfadila Ezurida Shaari, and Brenda Anak Norbert Rabar. "SAGO STARCH COMPRESSING MACHINE: INCREASING THE PRODUCTIVITY WITH NEW CONCEPT." International Journal of Innovation and Industrial Revolution 3, no. 7 (2021): 10–18. http://dx.doi.org/10.35631/ijirev.37002.

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Sago is the staple food of Melanau in Sarawak. Sago is sourced from Pokok Rumbia or known as Pokok Sagu which is widely found in the interior of the forest. Pokok Rumbia is a kind of palm tree found in Malaysia and Indonesia forests. Among the products of sago trees is wet sago starch or ‘Lemantak’. Wet sago starch is still traditionally produced by Small and Medium Enterprises (SMEs). By utilizing the compressed air produced using the single-acting cylinder from a pneumatic system, the sago starch is compressed with 1.5 horsepower. Through careful selections of concepts, the final selected co

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Wardono, Heru Ponco, Ali Agus, Andriyani Astuti, Nono Ngadiyono, and Bambang Suhartanto. "Potential of sago hampas for ruminants feed." E3S Web of Conferences 306 (2021): 05012. http://dx.doi.org/10.1051/e3sconf/202130605012.

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Indonesia has the biggest sago palm forest and cultivation as well as its rich of genetic diversities. Sago planting area in Indonesia has a land area more than 5.5 million hectare (85% of world’s sago land area). Currently, the use of sago only focuses on the starch contained in it. Sago hampas is starchy lignocellulosic by-product generated from pith of sago palm after starch extraction. Sago hampas in Indonesia is very abundant, cheaply and not used optimally. Due to its fiber and starch content, sago hampas could be utilized as animal feed especially for ruminants. Sago hampas are limited

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13

W, Albert Teja, Ignatius Sindi P, Aning Ayucitra, and Laurentia E. K. Setiawan. "Karakteristik pati sagu dengan metode modifikasi asetilasi dan cross-linking." Jurnal Teknik Kimia Indonesia 7, no. 3 (2018): 836. http://dx.doi.org/10.5614/jtki.2008.7.3.4.

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Sago, one of the main sources of carbohydrate, is commonly used as a substitute material of rice especially in Eastern Indonesia. Sago starch is now finding increasing application in various food products such as sago meals, biscuits, noodles, and desserts. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modification have been applied to starches of various plant source

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14

Nisah, Khairun. "UJI TOKSISITAS DARI PENYALUT LAYAK MAKAN BERBASIS PATI SAGU (Metroxylon sagu)." BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan 5, no. 1 (2017): 66. http://dx.doi.org/10.22373/biotik.v5i1.2976.

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A sago starch- based (Metroxylon sagu) edible coating with sago powder as a filler and glycerol as a plasticizer has been made.This research is expected to provide information about microbial sensitivity towards the sago starch- based edible coating which is eco-friendly and safe to be used. Requirements to determine food quality refers to the role of E.coli as a toxicity indicator to cause food damage. Toxicity testing of E. coli toward sago starch-based coating was conducted by using Kirby Bauer method. A standardized agar-disc paper diffusion procedure is one way to to determine antibiotic

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YATER, TOMAS, HERMAN WAFOM TUBUR, CIPTA MELIALA, and BARAHIMA ABBAS. "Short Communication: A comparative study of phenotypes and starch production in sago palm (Metroxylon sagu) growing naturally in temporarily inundated and non inundated areas of South Sorong, Indonesia." Biodiversitas Journal of Biological Diversity 20, no. 4 (2019): 1121–26. http://dx.doi.org/10.13057/biodiv/d200425.

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Abstract. Yater T, Tubur HW, Meliala C, Abbas B. 2019. Short Communication: A comparative study of phenotypes and starch production in sago palm (Metroxylon sagu) growing naturally in temporarily inundated and non-inundated areas of South Sorong, Indonesia. Biodiversitas 20: 1121-1126. Sago palm forests and sago palm semi cultivation are generally spread in swampy areas, seasonally inundated areas and non-inundated areas. The objectives of this study are to determine and compare the phenotypes of and starch production by sago palms growing naturally in the temporarily inundated areas (TIA type

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Pembayun, Putri, Karmanah Karmanah, and Mochamad Hasjim Bintoro Djoefrie. "Karakter Morfologi dan Produksi Pati Sagu (Metroxylon spp.) di Kecamatan Tinombo Selatan, Sulawesi Tengah." Agrisintech (Journal of Agribusiness and Agrotechnology) 5, no. 2 (2024): 57–64. https://doi.org/10.31938/agrisintech.v5i2.723.

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Sago (Metroxylon spp.) is carbohydrate-producing plant that has high productivity and potential to developed in Indonesia. Distribution of sago area in the world is 6,279,637 hectares and Indonesia is 5,579,637 hectares. Sago can produce dry much as 20-40 tonnes ha-1 year-1, in Mappi Regency there are sago that have dry starch of 1,197.20 kg steem-1. The distribution of sago in Indonesia is extensive, covering the islands of Sulawesi, Sumatra, Kalimantan, Maluku and Java. This study aimed to obtain information on morphological characters and starch production of several sago accessions in Sout

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Fadhallah, Esa Ghanim, Sangiang Eka Ria Rinjani, Angelika Katartizo Sant Anantasya, Ari Pranata, Rahmat Triharto, and Amarilia Harsanti Dameswary. "Potency of betacyanin from beetroot (Beta vulgaris) peel waste as chicken meat freshness indicator in sago starch-based biodegradable smart packaging." MOJ Ecology & Environmental Sciences 8, no. 5 (2023): 186–90. http://dx.doi.org/10.15406/mojes.2023.08.00291.

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High usage of synthetic plastic will harm the environment due to its difficulties in degrading and harming the environment. Environmentally friendly plastic packaging that can be used is active and intelligent packaging made from starch as one of the innovations in food packaging. The starch extracted from the sago (Metroxylon sagu) fruit can form a thin layer for biodegradable plastic packaging. Addition material such as natural pigment will enhance the biodegradable packaging ability to be active and intelligent. As a natural pigment, betacyanin can be collected from beetroot peel waste, whi

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., Mubekti. "SPATIAL STATISTICS FOR ESTIMATING SAGO STOCK IN WEST PAPUA, INDONESIA = Statistika Spasial untuk Estimasi Stok Sagu di Papua Barat, Indonesia." Jurnal Teknologi Lingkungan 14, no. 2 (2016): 95. http://dx.doi.org/10.29122/jtl.v14i2.1427.

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Sagu sawit adalah salah satu Genus Metroxylon dari keluarga Palmae , yang mengakumulasi sejumlah besar pati di batangnya. Sebagai sumberdaya makanan bertepung, sagu bisa menjadi peran penting sehubungan dengan kemungkinan kekurangan pangan di dunia di masa depan. Sagu sawit adalah tanaman tropis yang tidak hanya tumbuh di lahan kering, tetapi juga tumbuh dengan adaptasi yang tinggi terhadap lahan basah seperti rawa air tawar, rawa gambut ataubrakish. Asal-usul sagu diyakini membentang dari Maluku dan Papua dari Indonesia ke New Guinea. Namun, perhatian untuk mengeksplorasi penyebaran dan poten

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Nusawakan, Meilisa, Pieter Kunu, and Marcus Luhukay. "KONDISI LAHAN TUMBUHAN SAGU DI DESA RUMAHKAY KECAMATAN AMALATU KABUPATEN SERAM BAGIAN BARAT PROVINSI MALUKU." JURNAL BUDIDAYA PERTANIAN 13, no. 2 (2017): 84–93. http://dx.doi.org/10.30598/jbdp.2017.13.2.84.

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This study aims to map the condition of land where sago plant grows, to determine the suitability level of sago plant land and to describe the potential of sago and sago consumption patterns by the community. The method used in this research is survey method with distance observation free survey and pit profile observation type. The condition of the land where sago plants grow is quite good. The types of sago found are sagu tuni (Metroxylon rumphii Mart.), Sagu Ihur (Metroxylon sylvestre Mart.) And sagu molat (Metroxylon sagu Rottb.). The size of sago palm in Rumahkay Village is 55.5 Ha, the a

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Novarianto, Hengky, Ismail Maskromo, Meity A. Tulalo, et al. "Karakteristik dan Potensi Produksi Pati Varietas Sagu Bestari [Characteristics and Starch Production Potential of Sago Bestari Variety]." Buletin Palma 21, no. 1 (2020): 29. http://dx.doi.org/10.21082/bp.v21n1.2020.29-37.

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<p>Sago development requires plant material as superior seedlings for rehabilitation and replanting. Until 2016 two superior sago varieties were released, namely Molat sago varieties from Maluku in 2011 and Selatpanjang Meranti sago varieties from the Meranti Islands Regency, Riau in 2013. Indragiri Hilir Regency, Riau Province is one of the areas of natural sago growth, and producing sago starch . This district has the opportunity to develop sago palms as a potential and regional producer. In connection with that, a research has been conducted which aims to find out and obtain superior

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Santoso, Sugeng, Febby J. Polnaya, and Priscillia Picauly. "The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch." AGROMIX 15, no. 2 (2024): 149–54. https://doi.org/10.35891/agx.v15i2.4240.

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Introduction: This study aimed to characterize the physicochemical properties of forage sago starch using a microwave with different moisture content, namely 20%, 25%, and 30%. Method: A randomized non-factorial design was used with four treatment levels, namely native starch, HMTMW20, HMTMW25, and HMTMW30. Furthermore, the analyzed parameters were moisture and ash content, water and oil absorption, swelling power, and solubility. Result: The results showed that moisture content of forages (9.35-12.20%) was lower than native starch (13.08%), ash content of sago starch forages (0.15-0.23%) was

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Yuliani, Hilka, Nancy Dewi Yuliana, and Slamet Budijanto. "FORMULASI MI KERING SAGU DENGAN SUBSTITUSI TEPUNG KACANG HIJAU (Formulation of Dry Sago Noodles with Mung Bean Flour Substitution)." Jurnal Agritech 35, no. 04 (2015): 387. http://dx.doi.org/10.22146/agritech.9322.

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Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have lowof cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7)

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Hendrawati, Nanik, Agung Ari Wibowo, and Rosita Dwi Chrisnandari. "Biodegradable Foam dari Pati Sagu Terasitilasi dengan Penambahan Blowing Agent NaHCO3." Jurnal Teknik Kimia dan Lingkungan 4, no. 2 (2020): 186. http://dx.doi.org/10.33795/jtkl.v4i2.168.

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Biodegradable foam berbahan dasar pati merupakan kemasan alternatif pengganti Styrofoam. Namun foam berbahan pati mempunyai sifat rapuh, sensitive terhadap air dan membutuhkan tambahan perlakuan untuk meningkatan kekuatan, fleksibilitas dan ketahanan terhadap air untuk bisa diaplikasikan secara komersial. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan NaHCO3 dan asam sitrat pada pembuatan biodegradable foam dari pati sagu alami dan terasetilasi. Proses modifikasi dilakukan dengan cara asetilasi yang bertujuan meningkatkan kemampuan termoplastis dan sifat hidrofobik. Proses pembu

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Diyono, W., A. Budiyanto, E. Y. Purwani, S. Aulia, Rumaisha, and Widaningrum. "Physical Properties of physico-enzymatically modified sago starch originated from Papua: A preliminary study." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012045. http://dx.doi.org/10.1088/1755-1315/1024/1/012045.

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Abstract Sago starch is abundantly available in Indonesia, in term of quantity. Nevertheless, it could not be formulated as flexible as wheat flour because the sago starch did not contain gluten in its native structure. To improve the functional properties of sago starch, the pre-treatment was applied to bring more desirable properties on food products. In this study, the physical properties of heat-treated sago starch were intensively investigated. Sago starch was pre-treated and adjusted to a range of temperatures by using extruder to pre-gelatinized sago starch. The starch was analysed to s

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Sondari, Dewi, Faizatul Falah, Riska Suryaningrum, et al. "Biofilm Based on Modified Sago Starch: Preparation and Characterization." Reaktor 19, no. 3 (2019): 125–30. http://dx.doi.org/10.14710/reaktor.19.3.125-130.

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Biofilms made from modified sago starch to improve the mechanical and physical properties have been studied. This study aimed to prepare and characterize biofilms from sago starch and modified sago (acetylation, oxidation, cross-link and precipitation). Modified of sago starch was prepared by some methods: precipitation using ethanol as solvent, acetylation modified of sago starch using acetic anhydride, oxidation modification using hydrogen peroxide and cross-link modification using sodium acetate. Biofilms were made from modified sago using glycerol with a concentration of 1.0% weight, where

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Sondari, Dewi, Evi Triwulandari, Muhammad Ghozali, Yulianti Sampora, Imad Iltizam, and Nanang Masruchin. "THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM." Jurnal Sains Materi Indonesia 20, no. 1 (2018): 1. http://dx.doi.org/10.17146/jsmi.2018.20.1.5388.

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THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM. The oxidation reaction with hydrogen peroxide in sago starch can influence the proximate test value, physicochemical properties and edible film properties. The hydrogen peroxide formula for starch modifica- tion is 1, 2, 3 and 4%. The presence of hydrogen peroxide increases the physicochemical properties of sago starch so that the quality of modified sago starch is better than pure sago starch. Glycerol is used to improve film flexibility in the manufacture of edible coatings. The characterization of edible film include

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Ayulia, Liska, MHB Djoefrie, and Yunus Arifien. "Vegetative Morphology and Starch Production Among Sago Plants (Metroxylon spp.) in Kepulauan Meranti District, Riau, Indonesia." Journal of Tropical Crop Science 8, no. 01 (2021): 33–40. http://dx.doi.org/10.29244/jtcs.8.01.33-40.

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Sago (Metroxylon spp.) is the world’s highest starch producer that have high productivity. Sago starch, however, is still underutilized compared to other starch. Sago can produce dry starch of 20-40 ton per ha per year. Indonesia has the largest sago area in the world with more than 90% of the world’s total sago area. Sago have high species diversity and not all of them have the same starch-producing capability. This research was conducted to gather information on the morphological characters and starch production potentials of several types of sago in Meranti Islands Regency, Riau Province, I

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Burakorn, Jiraporn, Pran Pinthong, Montakan Aimkaew, Pornprapa Tongbai, and Kamonchanok Srithai. "The Effect of Glucose Syrup on Rheological Properties of Sago Starch." Trends in Sciences 21, no. 3 (2024): 7253. http://dx.doi.org/10.48048/tis.2024.7253.

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The effect of glucose syrup on the rheological properties of sago starch was examined. The glucose syrup (30 - 75 g) was mixed with sago starch 100 g and baked at 60 °C for 16 h. The sago starch formulas 1 - 10 were analyzed rheological properties using a strain sweep test for evaluated Linear Viscoelastic Range (LVR) used for studied temperature test and frequency test. The result showed that the G’ values of the sago starch formulas 1 - 10 decreased respectively which indicated an increase in the amount of glucose syrup resulting in the storage modulus within the starch structure decreasing

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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Chin, Suk Fun, Suh Cem Pang, and Lih Shan Lim. "Synthesis and Characterization of Novel Water Soluble Starch Tartarate Nanoparticles." ISRN Materials Science 2012 (March 1, 2012): 1–5. http://dx.doi.org/10.5402/2012/723686.

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Starch tartarate nanoparticles were prepared by esterification reaction between native sago starch (Metroxylon sagu) and tartaric acid using dimethyl sulphoxide (DMSO) as a solvent and 2-dimethylamino pyridine (DMAP) as a catalyst at 100°C. The substitution of tartaric acid onto native sago starch was confirmed by the FTIR spectra which showed the presence of carbonyl group absorption band of tartarate ester. The solubility of the as-synthesized starch tartarate nanoparticles was observed to increase linearly with increase in the degrees of substitution. Under optimized synthesis conditions, s

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Hussain, H., S. I. L. Kamarol, N. Julaihi, and R. Tomm. "Identification of gene transcripts contributing to trunking and non-trunking sago palm (Metroxylon sagu Rottb.)." Journal of Applied Horticulture 24, no. 01 (2022): 77–83. http://dx.doi.org/10.37855/jah.2022.v24i01.15.

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Sago palm (Metroxylon sagu Rottb.) is an economically valuable crop and cultivated widely in Sarawak, Malaysia, for its storage starch. Under certain conditions, such as deep peat areas, some sago palms do not develop well and become stunted, described as non-trunking sago palms. Morphologically, this type of sago palm is abnormal, leading to wastage of various resources and affecting starch production. The research objective was to understand the molecular process that affects non-trunking and starch synthesis in sago palm. Representational Difference Analysis was performed to identify the di

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Jading, Abadi, Nursigit Bintoro, Lilik Sutiarso, and Joko Nugroho Wahyu Karyadi. "Model Matematis Hubungan antara Kadar Air Akhir Bahan dengan Variabel Proses Pengeringan pada Pneumatic Conveying Recirculated Dryer." Agritech 38, no. 2 (2018): 217. http://dx.doi.org/10.22146/agritech.15311.

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Flour drying could be conducted by using pneumatic conveying dryer (PCD) or flash dryer, but generally it is required a high vertical pipe. The high of vertical pipe may be replaced with a recirculation process to produce a required final moisture content of the material. This study had designed pneumatic conveying recirculated dryer (PCRD) to dryi of wet sago starch. Later, the design was used to determine a mathematical model of the relationship between the variables of drying process with final moisture content of the material. The purpose of this study was to develop a mathematical model o

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Jading, Abadi, Paulus Payung, and Eduard Fransisco Tethool. "UJI KINERJA DAN KELAYAKAN FINANSIAL PENGERING PATI SAGU TIPE PNEUMATIC CONVEYING RING DRYER." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 2 (2021): 228. http://dx.doi.org/10.23960/jtep-l.v10i2.228-238.

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Sago starch drying in remote areas or difficult to reach transportation requires artificial dryers to increase the quantity and quality of the dry sago starch. The purpose of this study was to test performance, and analyze the economic value of biomass powered pneumatic conveying ring dryer (PCRD) for drying sago starch for small scale commercial. This research was conducted in two stages, namely performance testing and financial analysis. Small scale (mini) PCRD has been created for drying sago starch with a capacity of 160 kg of dry sago starch per day. The resulting moisture content varies

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Widanarti, I., Y. Setiawan, Y. Witdarko, and Y. Mangera. "Design of sago starch sifting machine with electric motor drive." IOP Conference Series: Earth and Environmental Science 1107, no. 1 (2022): 012055. http://dx.doi.org/10.1088/1755-1315/1107/1/012055.

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Abstract The purpose of this research is to produce a sago starch sieving machine with an electric motor drive. This study used an experimental method by making and testing a sago starch sieving tool. The starch material used is Dwitrap sago starch. The calculations carried out are the calculation of the pulley speed and the capacity of the tool, while the sieving test was carried out by sifting 5 kg of sago starch which was repeated 3 times. The size of the sieve used is 100 mesh, from the sifting results will be obtained sago starch that passes and does not pass the sieve. In addition, the w

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Putra, Okta Nama, Ida Musfiroh, Sarah Elisa, et al. "Sodium Starch Glycolate (SSG) from Sago Starch (Metroxylon sago) as a Superdisintegrant: Synthesis and Characterization." Molecules 29, no. 1 (2023): 151. http://dx.doi.org/10.3390/molecules29010151.

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The characteristics of sago starch exhibit remarkable resemblances to those of cassava, potato, and maize starches. This review intends to discuss and summarize the synthesis and characterization of sodium starch glycolate (SSG) from sago starch as a superdisintegrant from published journals using keywords in PubMed, Scopus, and ScienceDirect databases by Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA 2020). There are many methods for synthesizing sodium starch glycolate (SSG). Other methods may include the aqueous, extrusion, organic solvent slurry, and dry methods

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Carvajal-Zarrabal, Octavio, Samantha Ling-Chee Siong, Mohammad Omar Abdullah, et al. "Recovery of Membrane Permeability after Filtration of Sago Starch Suspension by Tangential Flow Filtration." Journal of Applied Research and Technology 21, no. 3 (2023): 384–96. http://dx.doi.org/10.22201/icat.24486736e.2023.21.3.1814.

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Sago starch is extracted from the stems of the sago palm, Metroxylon sagu, in south-east Asia. Sago starch processing generates approximately 20 tons of starch containing effluents that can be recovered and marketed to sustain a small-scale industry. Tangential flow filtration (TFF) using microfiltration membranes (MFM) has been demonstrated as an effective method for separating suspended solids in biological effluents. When TFF was applied to concentrate sago starch suspensions (SSS), membrane permeability and lifecycle were impacted due to frequent fouling. This study evaluated cleaning meth

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Qudsieh, Isam Yassin. "BIODEGRADATION BEHAVIOR OF POLY(METHYL METHACRYLATE) GRAFTED SAGO STARCH BIOPOLYMER." IIUM Engineering Journal 8, no. 2 (2010): 37–45. http://dx.doi.org/10.31436/iiumej.v8i2.91.

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The graft copolymerization of poly(methyl methacrylate) (PMMA) onto sago starch (sago starch-g-PMMA) was carried out using ceric ammonium nitrate (CAN) as an initiator. PMMA was grafted onto sago starch using CAN as an initiator under nitrogen gas atmosphere. The maximum percentage of grafting (%G) was determined to be 246% at the optimum conditions. The copolymers produced were characterized by Fourier Transform Infrared Spectrophotometry (FTIR), The FTIR spectra of the copolymers clearly indicated the presence of characteristic peaks of PMMA and sago starch, which suggested that PMMA had bee

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Cipto and Daniel Parenden. "Sago Extraction Machine Design." MATEC Web of Conferences 372 (2022): 01002. http://dx.doi.org/10.1051/matecconf/202237201002.

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The production of sago starch in Papua is around 200 thousand tons per year, even though the potential is 4.75 tons of dry starch per year. The large potential for sago starch production cannot be realized optimally due to the low production capacity. The production capacity is doubtful because the sago processing process is still carried out traditionally. The problems encountered can be solved by applying machining technology to the sago production process. The application of technology in the form of production machines will improve the quality of sago starch and production capacity. The pr

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Afiq, M. M., N. T. Sean, and A. Rashid Azura. "Effect of Poly (Butyl Acrylate) and Poly (Ethylene Oxide) Modified Sago Starch on Natural Rubber Latex Films Physical Properties." Applied Mechanics and Materials 754-755 (April 2015): 261–65. http://dx.doi.org/10.4028/www.scientific.net/amm.754-755.261.

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Sago starch is modified with 1 wt % Poly butyl acrylate (PBA) and Poly ethylene oxide (PEO) monomer and 1 wt% of initiator, potassium persulfate (PPS) at temperature 80°C for 2 hours. Modified sago starch is cooled under room temperature for 24 hours prior to Natural Rubber Latex (NRL) compounding process. Results indicates that NRL films with PBA modified sago starch have higher mechanical properties compared to PEO modified sago starch and unmodified sago starch. Swelling test indicates that PEO gives lowest percentage of swelling and crosslink density. This is due to higher reaction probabi

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Tuhumury, Helen, Agustina Souripet, and Sandriana Nendissa. "Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils." Indonesian Food Science & Technology Journal 4, no. 1 (2020): 1–5. http://dx.doi.org/10.22437/ifstj.v4i1.10305.

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Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had t

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Budiyanto, A., M. Romli, E. Anggraeni, E. I. Wiloso, M. Hadipernata, and T. R. Sulistiyani. "Assessment of Microbial Contamination in Indonesian Sago Starch: Regional Variations and Quality Standards Compliance." IOP Conference Series: Earth and Environmental Science 1478, no. 1 (2025): 012014. https://doi.org/10.1088/1755-1315/1478/1/012014.

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Abstract Indonesia has the largest sago palm (Metroxylon spp.) cultivation worldwide, producing sago starch as a significant carbohydrate source across various regions. A primary challenge in maintaining the quality and safety of sago products is microbial contamination, which can occur from the initial stages of production. The production process, including washing, grating, and drying, significantly impacts microbial contamination in sago starch. The washing process and materials used influence the quality of the starch produced, while grating also plays a critical role in determining the mi

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Rahim, Abdul, Gatot Siswo Hutomo, Made Tangkas, et al. "KARAKTERISTIK KIMIA ROTI PREBIOTIK DARI BERBAGAI PATI SAGU HASIL MODIFIKASI." Jurnal Pengolahan Pangan 7, no. 2 (2022): 44–50. http://dx.doi.org/10.31970/pangan.v7i2.83.

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The purpose of this research is the chemical characteristics of prebiotic bread from various modified sago starch, namely acetylated sago starch (ASS), butyrylated sago starch (BSS), phosphorylated sago starch (PSS). Preparation of prebiotic bread was done by using a ratio of wheat flour (WF) with a single modified sago starch consisting of 360 WF:0; 180 WF: 180 ASS; 180 WF: 180 BSS and 180 WF: 180 PSS with 4 replicates. Research parameters include water, ash, fat, protein, fiber and carbohydrate content. The results showed that the best prebiotic bread was obtained at 180 WF:180 ASS with 28.3

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Jenol, Mohd Azwan, Mohamad Faizal Ibrahim, Ezyana Kamal Bahrin, Seung Wook Kim, and Suraini Abd-Aziz. "Direct Bioelectricity Generation from Sago Hampas by Clostridium beijerinckii SR1 Using Microbial Fuel Cell." Molecules 24, no. 13 (2019): 2397. http://dx.doi.org/10.3390/molecules24132397.

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Microbial fuel cells offer a technology for simultaneous biomass degradation and biological electricity generation. Microbial fuel cells have the ability to utilize a wide range of biomass including carbohydrates, such as starch. Sago hampas is a starchy biomass that has 58% starch content. With this significant amount of starch content in the sago hampas, it has a high potential to be utilized as a carbon source for the bioelectricity generation using microbial fuel cells by Clostridium beijerinckii SR1. The maximum power density obtained from 20 g/L of sago hampas was 73.8 mW/cm2 with stable

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Ayu, D. F., Nurasikin, and Y. Kusumawaty. "Substitution of Granulated Cane Sugar with Liquid Sugar from Sago Starch in Making Cookies." IOP Conference Series: Earth and Environmental Science 1059, no. 1 (2022): 012056. http://dx.doi.org/10.1088/1755-1315/1059/1/012056.

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Abstract This study aimed to determine the best concentration of sago liquid sugar to obtain the best quality of cookies. This study used a completely randomized design (RAL) with five treatments and three replications, namely: P0 (100% granulated cane sugar and 0% liquid sago starch sugar), P1 (75% granulated cane sugar and 25% liquid sago starch sugar), P2 (50% granulated cane sugar and 50% liquid sago starch sugar), P3 (25% granulated cane sugar and 75% liquid sago starch sugar), and P4 (0% granulated cane sugar and 100% liquid sago starch sugar). Data were statistically analyzed using ANOV

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Tetelepta, Gilian, Priscillia Picauly, Febby J. Polnaya, Rachel Breemer, and Gelora H. Augustyn. "Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan." AGRITEKNO, Jurnal Teknologi Pertanian 8, no. 1 (2019): 29–33. http://dx.doi.org/10.30598/jagritekno.2019.8.1.29.

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This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whe

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Abidin, Zainal, Bungati, and Musadar. "ANALISIS KELAYAKAN DAN PERSPEKTIF PENGEMBANGAN PENGOLAHAN SAGU DI SULAWESI TENGGARA." Jurnal Pengkajian dan Pengembangan Teknologi Pertanian 22, no. 3 (2020): 307. http://dx.doi.org/10.21082/jpptp.v22n3.2019.p307-319.

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<p><strong><em>Feasibility and Perspective Analysis of Sagu Processing Development in South Sulawesi</em></strong><em>.</em><em> </em><em>Sago starch has an important role both as a staple food and a material for making various other processed food products. Sago processing can produce both wet sago and dried sago starch. The study was conducted to determine the feasibility of the sago processing business and its development perspective in Southeast Sulawesi. The study was conducted in South Konawe District in March - December 2017. D

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Prasetyo, Rian, Muhammad Hasjim Bintoro, and Sudradjat. "Starch distribution in sago palm (Metroxylon spp) trunk in East Luwu Regency." Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) 52, no. 3 (2024): 331–39. https://doi.org/10.24831/jai.v52i3.60224.

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Sago is a starch-producing palm plant often found in marshland or peatland utilized by the community as food. East Luwu Regency is one of the areas where sago plants can be found. The purpose of this study was to determine sago starch distribution on the trunk of sago plants. The research methods used were interviews with farmers as key informants (qualitative) and direct observation of sago plants (quantitative). This study used 18 sago plant samples from two types of sago accessions, namely Uwwu accessions and Battang accessions, obtained from 3 sub-districts: Wotu, Kalaena, and Mangkutana.

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Mursyidin, Dindin H., Tanto Budi Susilo, Badruzsaufari Badruzsaufari, Yudhi Ahmad Nazari, and Abubakar Tuhuloula. "Introduksi Pembuatan Bioetanol Berbasis Pati dan Limbah Sagu di Kecamatan Sungai Tabuk, Banjar, Kalimantan Selatan." Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) 3, no. 4 (2024): 723. https://doi.org/10.20527/ilung.v3i4.12289.

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Starch and sago waste are some of the raw materials most prospective to be developed into bioethanol. This activity aims to provide technical assistance in making bioethanol from starch and sago waste for sago farming communities in Sungai Tabuk District, Banjar, South Kalimantan. This activity is carried out in two stages, namely socialization and technical assistance in making bioethanol from starch and sago waste, as well as monitoring and evaluation. Technical socialization and assistance, including internal monitoring and evaluation, have been carried out by the implementation team for ta

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GREENHILL, A. R., W. A. SHIPTON, A. D. OMOLOSO, B. AMOA, and J. M. WARNER. "Bacterial Contamination of Sago Starch in Papua New Guinea." Journal of Food Protection 70, no. 12 (2007): 2868–72. http://dx.doi.org/10.4315/0362-028x-70.12.2868.

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Sago starch is an important food in lowland Papua New Guinea. Extraction of the starch from the palm and storage were performed by way of traditional methods that have been used for thousands of years. Currently, very little is known about the microbiology of sago starch. Sago samples were collected from areas of high starch utilization and analyzed for the presence of bacterial pathogens and indicator organisms. Storage methods and duration were recorded at the time of collection, and pH and water activity on arrival at the laboratory. Sago starch was found to harbor high levels of fecal cont

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