Abstract
Food is a basic necessity that must be provided in sufficient quantities, of high quality, and continuously. Utilizing the potential of natural resources, such as using locally available sago as a carbohydrate or starch source, can help alleviate the problem of food availability. Additionally, a washing procedure that produces starch could improve the caliber of the final product. The goal of the study was to identify the most effective washing agent for producing high-quality sago starch. The study’s design used a totally random approach. Chlorine, water, and metabisulphite (500, 1000, 1500, and 2000 ppm) are used in the washing process for sago starch (500, 1000, 1500, 2000 ppm). As a control, unwashed sago starch was used. According to SNI 3729:2008, the weighing and sago starch quality results showed that water was the best washing agent. The results showed a normal color, taste, and aroma as well as a moisture content of 9.92%, an ash content of 0.17%, an 87% starch content of 0.44%, an acidity level of 2.99%, the absence of SO2, Hg, and As levels, 0.7 ppm of Pb, 2.34 ppm of Cu, and a TPC value of 2.93 log cfu/g. Molds had 1.57 log cfu/g and E. coli had 0 log cfu/g.
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