Abstract

The objective of this study was to investigate sago starch recovery from sago pith waste (SPW) using wet milling and its physical properties. For comparative purposes, the same parameters were evaluated for untreated sago starch. As a result of the super mass colloider mill (SMCM), a 21% dry basis of sago starch can be recovered from SPW. Scanning electron microscopy showed that the granule morphology was not changed. X-ray diffraction showed that relative crystallinity and diffractogram patterns between SMCM sago starch and untreated sago starch were similar. Particle size distribution analysis demonstrated that untreated and SMCM sago starch were relatively narrow and uniform size distribution and the particle size distribution index were not different. The results indicate that wet milling of SPW using a SMCM can increase sago starch yield and the physical properties of SMCM sago starch were similar to untreated sago starch.

Highlights

  • At present, food security is a serious issue in the world because the population rate continues to increase

  • This method is not efficient for small and medium sago factories. Another way to recover starch from sago pith waste is through the use of a super mass colloider mill (Santoso et al 2015)

  • A micro powder mill is a dry milling method commonly used for milling cereals and grains, and can be used to physically separate the starch from sago pith waste

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Summary

19.1 Introduction

Food security is a serious issue in the world because the population rate continues to increase. According to the US Census Bureau ( 2014), the world population was around 6.1 billion in 2000 and increased by about 13% (to 6.9 billion) in 2010. It is projected that the population of the world, with an average growth rate of about 0.8%, will increase in billions to 8.3 by 2030, 8.9 by 2040, and 9.4 by 2050. This indicates that by 2050 the world needs to produce 50% more food than it does to feed around 9 billion people. Starch contributes greatly to the textural properties of many foods and is widely used in food and industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent, and water retention agent (Singh et al 2007)

Santoso
19.2 Problems of Sago Starch Extraction
19.3 Recovery of Starch from Sago Pith Waste
19.4 Waste Water Treatment
Findings
19.5 Conclusion
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