PENGARUH CARA EKSTRAKSI TERHADAP SIFAT FISIKA DAN KIMIA SAGU

R Sudradjat

Abstract


The aim of this investigation is to evaluate  the effect of extraction methodes on physical  and chemical properties  of sago. Extraction  methodes  comprise  of  fermentation,  mechanical, and  traditional.

The result indicated that sago yield varies from 20,19%  - 40,12%, acidity  0,89 - 0,98,  moisture  13,39% -14,29%, ash 0,15%  - 0,32%, protein 0,38%  - 0,46%, crude  fiber 0,27%  - 0,31%,  fat  0,17%  - 0,23%  and amylum  72,64%  - 88,12%.

Mechanical  extractions  gave  the  highest  yield  and  amylum  content. Fermentation  methode  show more  acid  than traditional.  The traditional  methode presents the  highest ash content. This included that the mechanical methode  seemed to be preferable   for  commercial application.

Keywords


sago; extraction; methodes; Fermentation

References


ANONYMOUS (1977) : Seminar teknologi pangan III. Balai Penelitian Kimia Bogor. Jurnal Penelitian Hasil Hutan Vol. 2, No.1 (1985)

ANONYMOUS (1980) : Pemanfaatan sagu di Irian Jaya aspek sosial budaya, teknologi dan ekonomi. Universitas Cendrawasih dan BAPEDA propinsi Irian Jaya.

ANONYMOUS (1980) : Pemanfaatan dan pendayagunaan sagu. Badan Pengkajian dan Penerapan teknologi.

LUBIS, R. (1955) : Sagu Maluku. lnspektorat Pertanian Jawatan Pertanian Jakarta.

STANDAR INDUSTRI INDONESIA 0074 -75. Mutu dan cara uji tepung sagu, Departemen Perindustrian Republik Indonesia.




DOI: https://doi.org/10.20886/jphh.1985.2.1.18-21

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