Sago Palm

Ehara, Hiroshi; Toyoda, Yukio; Johnson, Dennis V.

doi:10.1007/978-981-10-5269-9

Cited by 44 publications

(4 citation statements)

References 70 publications

(94 reference statements)

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“…As indicated in Table 1, it takes approximately 6.86 trunks to make up one ton, with each trunk incurring a cost of USD $ 18. Comprehensive plant studies have been reported covering all aspects of agricultural science (Flach, 1997;SSPS, 2015;Ehara et al, 2018). Also stimulated by the 2006 ethanol boom, the University Malaysia Sarawak (UNIMAS) and the Japanese company New Century Fermentation Research Co. Ltd. (Necfer) signed a technology transfer agreement.…”

Section: Production Of Starch-based Ethanolmentioning

confidence: 99%

The paradoxical availability of raw materials in the bioethanol production

Nolasco Hipólito,

Carvajal Zarrabal,

Bujang

et al. 2023

TECNOCIENCIA Chih.

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The production of bioethanol is influenced by economic, social, political, and technological aspects. Technology has contributed to improving and simplifying the production process. On the other hand, the global pandemic of SARS-CoV-2, better known as Covid-19, has affected the market as its price has substantially increased. Raw material and transportation costs have also impacted the international market. Therefore, more efforts are being dedicated to finding alternative raw materials for bioethanol production. Agricultural waste or starches that are not used entirely for human consumption have the potential to produce bioethanol, but paradoxically, they cannot be commercialized. This report focuses on potential raw materials for bioethanol production and how their possible commercial exploitation declines when they acquire a cost for their transformation into higher value-added products. Price increases discourage investment in the diversification of these raw materials. DOI: https://doi.org/10.54167/tch.v17i3.1225

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Section: Production Of Starch-based Ethanolmentioning

confidence: 99%

The paradoxical availability of raw materials in the bioethanol production

Nolasco Hipólito,

Carvajal Zarrabal,

Bujang

et al. 2023

TECNOCIENCIA Chih.

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“…Indonesia merupakan salah satu negara utama penghasil sagu didunia dengan jumlah yang mencapai 50% tanaman sagu dunia atau 1.128 juta ha (Flach, 1997), dan 90% dari jumlah tersebut atau 1.015 juta ha berada di Provinsi Papua dan Maluku (Bintoro et al, 2018). Menurut Direktorat Jenderal Perkebunan (2016), produksi sagu kering Indonesia tahun 2017 sebesar 489.643 ton.…”

Section: Pendahuluanunclassified

Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu

Dewi

Santoso

Kambu

2019

J. Apl. Teknol. Pang.

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Egg roll merupakan sejenis makanan ringan yang banyak disukai oleh anak-anak sampai dewasa, memiliki rasa manis dan gurih, dengan tekstur yang renyah, dan berbentuk gulungan utuh. Umumnya egg roll yang terbuat dari tepung terigu memiliki tekstur yang mudah rapuh, sehingga untuk mengurangi tingkat kerapuhannya dapat dilakukan dengan menambahkan tepung terigu dengan ppati pada formula egg roll. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pati sagu terhadap karakteristik egg roll dan menentukan formulasi terbaik egg roll berbasis pati sagu.. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan 5 formulasi variasi perbandingan tepung terigu dan pati sagu. Produk egg roll yang dihasilkan dari kelima formulasi tersebut dilakukan analisa warna, tekstur, organoleptikc dan komposisi kimianya. Makin tinggi konsentrasi pati sagu maka egg roll menjadi berwarna kemerahan, kekerasan dan kerenyahan menjadi menurun, namun tekstur egg roll menjadi tidak rapuh. Semakin tinggi konsentrasi pati sagu, maka kadar air, karbohidrat dan pati resisten egg roll semakin meningkat namun kadar lemak dan protein egg roll semakin menurun. Perlakuan terbaik diperoleh dari formula 100% pati sagu dengan karakteristik fisik egg roll yang dihasilkan yaitu nilai kekerasan 21,96 N, kerenyahan 31,52 Nmm, dan kerapuhan 4,90 N, serta komposisi kimia egg roll yaitu kadar air 4,73%, kadar protein 7,87%, kadar karbohidrat 56,77%, kadar abu 1,42%, kadar lemak 33,94% dan RS (resistant starch) 0,98%. Egg roll berbasis pati sagu dapat diterima oleh panelis dengan nilai terhadap atribut keseluruhan tertinggi yaitu 6,03. Kesimpulannya, pati sagu dapat digunakan dalam formula pembuatan egg roll. Physicochemical and Sensory Properties of Egg roll BasedSago StarchAbstractEgg roll is a snack which were favored by children and adults, it has a sweet and savory taste, with a crunchy texture, and in the form of whole rolls. Generally, egg roll made from wheat flour which has brittle texture, and to reduce its fragility, starch addition in egg roll formula may be applied. The purpose of this study was to determine the effect of sago starch addition to egg roll formula on the characteristics of egg roll and determine the best formula. This study used a single randomized complete design with 5 formula using various ratio of wheat flour and sago starch. Egg roll products were analyzed for color, texture, organoleptic, and chemical composition. The higher the concentration of sago starch, the reddish egg roll, hardness that was appeared and the decrease in crispness was detected, and resulting in the reduction in the brittleness. The higher the concentration of sago starch might increase the water content, carbohydrate and resistant starch of egg roll but the not for fat content and protein. The best treatment was the formula with 100% sago starch with the physical characteristics of the egg roll produced with the hardness value of 21.96 N, crispness of 31.52 Nmm, fragility of 4.90 N, water content of 4.73%, protein content of 7.87%, carbohydrate content of 56.77%, ash content of 1.42%, fat content of 33.94% and RS (resistant starch) of 0.98%. Egg roll based sago starch could be accepted by panelists with the highest overall attribute value of 6.03. As conclusion, sago starch might able to apply in the production of egg role.

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“…Sago starch, which is extracted from the trunk of the sago palm, has increasingly become one of the important starch sources in the Asia Pacific regions. Sago starch has a versatile functions in many applications, both in food and non-food industries [10]. With extrusion technology, sago starch may be processed into various products, which in turn would add to its economic value [11].…”

Section: Introductionmentioning

confidence: 99%

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Ansharullah

Wahyuni

Tamrin

et al. 2020

JSRR

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This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperature of 86, 95 and 104oC; and screw speed of 100, 150, and 200 rpm. The extruded products were then analyzed for degree of molecular degradation, reducing sugars of the water soluble materials, water solubility index (WSI), water absorption index (WAI), enzyme susceptibility, gelatinization endothermic energy (∆H), and specific mechanical energy (SME). Increased mechanical and thermal energy input received by the products in the extruder gave rise to a significant degradation of the molecular weight of the macromolecules. It was believed that granule structures of the extruded starch have been reshaped. The extrusion process conditions did not significantly affect the WSI, WAI, reducing sugar content, and ∆H. All extruded samples had a much lower gelatinization endothermic energy than native starch.

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Sago Palm

Cited by 44 publications

References 70 publications

The paradoxical availability of raw materials in the bioethanol production

The paradoxical availability of raw materials in the bioethanol production

Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

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