Chemical Composition Of Modified And Fortified Sago Starch (Metroxylonsp) From Northern Maluku

liestianty, Deasy and Rodianawati, Indah and Patimah, Patimah and Muliadi, Muliadi Chemical Composition Of Modified And Fortified Sago Starch (Metroxylonsp) From Northern Maluku. International Journal of Applied Chemistry., 12 (3). pp. 243-249. ISSN 0973-1792

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Abstract

This study aims to find out the chemical composition of modified and fortified sago starch by encapsulated phytoplankton extract. This study used a simple complete random design with 4 treatments (S0, S1, S2 dan S3) repeated three times resulting in total 12 experimental units. The treatments consisted of sago starch without modification and fortification (S0), sago starch with heat moisture treatment (HMT) (S1), sago starch fortified with 7% of phytoplankton extract flour 1 (S2), and sago starch fortified with 7% of phytoplankton extract flour 2 (S3). The study procedures included the following steps: production of modified sago starch and continued with fortified sago starch production. Each of treatment was analyzed for its chemical compositions that included water content, ash content, protein, fat, crude fibre, carbohydrate, starch, amylose, amylopectin and color. Study findings indicated that the chemical compositions of the sago starch are: water level 13.51-17.37% (significant), protein 0.11-0.27% (significant),fat 0.65-0.87 % (significant), crude fibre 0.39-1.45% (significant), carbohydrate 81.07-83 % (significant), starch 70.25-72.61% (significant), amylose 23.95- 26.59 % (significant)and amylopectin 43.69-48.4 % (significant).

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Depositing User: Muliadi Muliadi
Date Deposited: 26 Mar 2018 01:56
Last Modified: 26 Mar 2018 01:56
URI: http://repository.unkhair.ac.id/id/eprint/21

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