MUTU PATI SAGU YANG DIHASILKAN MELALUI PROSES PERENDAMAN DAN PENGADUKAN EMPULUR SAGU
Abstract: The purposeof this
studywas to determinehowlongthe effect ofsoaking andstirringthesagopithof
sagostarchproductionquality. This study was conductedexperimentallyusing
aComplete Random Design(CRD) withtwofactorials. The first factoris thesoaking
time that consists ofthree levelsandthe second factoris the length ofthe
stirring that consists oftwo levels. Soakingis donewiththe composition of15litersof
water/kg ofsagopith. Stirringis donemechanicallywith a speed of620rpm. The
results showedthat there is no significant effecton the quality
ofsagostarchproduced in theinteractionbetween thelongsoaking timeandstirringno.
Based on thetreatment factor, longagitationalso did not give significant
effectonimproving the quality ofsagostarch and soaking timetreatments gave
significant effecton the quality ofsagostarch.
Generally, the combinationtreatment of R3A2(Soaking for
15hoursandstirring for2minutes) is thebesttreatment, the yield
ofsagostarchproducedby50.57%, ash content0.46%, the starch content
of54.84%, 0.41% of fiber content,
texturesmooth, grayish-whitecolorand littletasteof sago.
Penulis: Surianto, Akhyar Ali,
Noviar Harun
Kode Jurnal: jppertaniandd150768
