Sago Flour Research Articles

Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate)

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).

Metroxylon sagu Rottb. Fruit Flour as Potential Prebiotics for Selected Probiotics and Phytochemical Profiling of its Methanolic Extract by LC-MS/MS

The plant of Metroxylon sago Rottb. which is found abundantly in Indonesia, Malaysia, Philippines, and Papua New Guinea, is famous as carbohydrate producing plants. The sago fruit has not been yet extensively used, although they are rich in oligosaccharides which is potential as prebiotic. Sago fruit flour was studied as growth substrate for five selected probiotics and phytochemical profile of its methanol extracts were determined. All bacteria grew well up to 24 h on the growth medium containing sago fruit flour as carbohydrate substitute. However, Lacticaseibacillus rhamnosus FNCC 0099 and Lactobacillus acidophilus FNCC 0051 showed viability stability up to 72 h, while the others were slightly decreased. The sago fruit flour contained 20.4 mg/g total sugars, 14.8 mg QE/g flavonoids, and 36.7 mg GAE/g phenolics. After extraction of the fruit flour with 80% methanol using an ultrasonicator at 55 °C at 40 kHz for 40 min, the extract was analysed for its phytochemical profiles using untargeted LC-MS/MS screening with negative ionization mode. Seven compounds categorised in three distinct groups i.e., sugar alcohol, plant glycosides and fatty acids, have been identified as having possible prebiotic activity. These include ((1xi)-1,5-anhydro-2,3,6-tris-O-(carboxymethyl)-1-methyl-4-O-methyl-D-glucitol), quercitrin, (15Z)-9,12,13-trihydroxy-15-octadecenoic acid, corchorifatty acid F, 3,5-dihydroxy-2-(4-hydroxyphenyl)-4-oxo-3,4-dihydro-2H-chromen-7-yl-hexopyranoside, gynocardin, and (4-methylumbelliferone)-b-D-glucopyranoside. As the sago fruit flour has been proved as potential prebiotic in this study, its extensive prebiotics activity, prebiotic index, and stability under digestive condition will be subjected for further study.

Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Pengaruh Penggunaan Bahan Perekat Tepung Sagu, Tapioka, dan Beras Terhadap Daya Bakar Briket Tempurung Kelapa

The need for energy is increasing as the population grows. Efforts to produce alternative energy continue. One of them is by utilizing materials that are more environmentally friendly, more economical, and easily obtained. Therefore, the utilization of coconut sells in briquettes is one of the alternative fuels for energy fulfillment. The use of this material is also a form of handling coconut waste that has not been optimally utilized. The method used in making this briquette is by combining it with various types of adhesives such as sago flour, tapioca and rice with various variations in the on combustibility, moisture content, and shatter index. Variations in the amount of adhesive used were 6%, 8% and 10%. Drying of the briquettes was carried out in an oven with temperatures of 60°C. The results showed that the best briquettes in the 60°C drying temperature treatment had a combustibility value of 0.0300 gr/min with 10% sago adhesive. Moisture content is 3.8314% with 6% rice adhesive. Shatter index with a value of 0.0763% with 8% rice adhesive.

Techno-economic analysis of dry noodle products based on sago flour enriched with anchovy flour

Sago (Metroxylon sp.) is a local food commodity producing carbohydrates that can be used as an alternative to wheat flour in noodle making. The weakness of sago starch is its relatively low protein content. Adding anchovy flour (S. Indicus) can increase the nutritional value of dried sago noodles. This study aims to evaluate the feasibility of investment, namely the study of technical and economic performance in establishing a dry noodle industry based on sago flour enriched with anchovy flour. The research uses descriptive methods to obtain an overview of situations or events. The analysis uses primary and secondary data from direct observation in the production process and literature studies. The results showed that technical performance could be achieved at a production capacity of 10 kg of sago flour per day with a yield of 85%. This industry has an NPV value of IDR 114,882,352, an IRR of 35.36%, a Net B/C of 1.08, and a PBP of 37 months. Based on the techno-economic study, the industrial design of dry noodles based on sago flour and anchovy flour is feasible to run.

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables

Peningkatan Pengetahuan dan Keterampilan Warga Desa Babakan melalui Pelatihan Pembuatan Cookies Spirulina

Cookies are dry cakes made with flour as the primary baking ingredient. Spirulina platensis was rich in protein, amino acids, glycoproteins, essential fatty acids, polysaccharides, and beta-carotene. Therefore, using sago flour combined with spirulina and seaweed in cookies can increase the nutritional value and produce gluten-free cakes. This training aims to increase knowledge about spirulina, packaging, and product marketing strategies and the skills of Babakan village residents by providing training on making spirulina cookies. This community service activity was conducted by counseling and training on making spirulina cookies in Babakan Village, Dramaga. Counseling activities were carried out to increase knowledge about the potential of spirulina, good packaging, and product marketing strategies, as well as training on making spirulina cookies to improve the skills of Babakan village residents. There were 18 training participants: Family Welfare Empowerment administrators and members. Pre-tests and post-tests were carried out before and after the training activities regarding the topic provided by the speakers. The achievements of the training activities were seen from an increase in post-test results, which was 60% answered correctly compared to only 40% for the pre-test. The evaluation results of the participant's acceptance of training topics and training speakers had an average of 58 to 69%, respectively, perfect. While the participants's assessment of the training facilities and consumption had an average of 50%, they were good.

Pemberdayaan Home Industry Pembuatan Tepung Sagu dalam Meningkatkan Perekonomian Keluarga

This study aims to find out how the Empowerment of Home Industry for Making Sago Flour in Improving the Family Economy (Case Study of Kwala Begumit Village, Binjai District, Langkat Regency). This research is a descriptive qualitative research, data collection methods are observation, interviews and documentation. The subject of this research focuses on sago factory founders, managers and workers. Data analysis techniques in this study were data reduction, data presentation, and periodic conclusions drawn during the study. The results of this study indicate that the existence of this home industry can create jobs for the people of the village of Kwala Begumit Village, Binjai District, Langkat Regency. It is very well realized that the development of the community's economy through the small and medium business sector has proven to help the community in their family's economic life by reducing the level of unemployment that occurs in many rural areas. This is one of the distinctive characteristics of the small industrial sector, by continuing to develop and empower the community's economy, it will be able to help with the problem of lack of jobs and the large number of unemployed people in the village of Kwala Begumit Village, Binjai District, Langkat Regency. The development of the home industry that occurred in Kwala Begumit Village, Binjai District, Langkat Regency can be said to have increased and has developed because this area is the area that has the most number of micro businesses.
 Keywords: Home Industry, Improving the Economy, Sago Flour

PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM

Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.

ETHNOBOTANY SAGO (Metroxylon sago Rottb) in JAILOLO LOCAL COMMUNITY, WEST HALMAHERA REGENCY, INDONESIA

Sago plants have long played an important role in people's lives, particularly in eastern Indonesia—such as in Papua, Maluku, and North Maluku. The objective of this study was to investigate how the local community in Jailolo District, West Halmahera Regency, utilizes sago plants in line with their traditional wisdom. The research method employed is exploratory-descriptive, which is valuable for depicting the characteristics of a phenomenon. This research was conducted in Jailolo District, West Halmahera Regency, and lasted for 3 months, from January to February 2023. The methodology involved direct observation and collected information from Sahu ethnic by interviews with the snowball sampling method. Additionally, documentation of the various forms of sago plant utilization was undertaken, encompassing sago stems, bark, fronds, sago leaf stalks, sago leaves, and sago flour. The data collected in this study were analyzed using qualitative descriptive analysis and presented in a narrative format. The results revealed that a majority of the people in Jailolo District, West Halmahera Regency, utilized sago plants to fulfill their daily needs, using them as an alternative food source to substitute rice. Sago plants are utilized in various forms, primarily in the form of sago flour, which is used to create a range of processed foods such as bagea, sago macarons, popeda, boko-boko, sago plates, sago sugar, and sinyole. Additionally, sago leaves are utilized for roofing houses, while sago fronds are used for ceilings, walls, and crafts such as paludi (Saloi). Sago stems are used to extract starch (flour), while the bark is utilized as firewood.

The Profit Analysis of Kemplang Fish Business in Pemulutan, Ogan Ilir, South Sumatera

Fish kemplang is a processed of fish product made from fish and sago flour. In South Sumatra, fish kemplang is used as a special food for snacks. The majority of kemplang processing businesses are still medium and small scale. Ogan Ilir is a district that has a lot of kemplang processing centers. Marisah's kemplang business is one of the kemplang businesses in Pelabuhan Dalam Village, Pemulutan District, Ogan Ilir Regency. This business empowers the community surrounding, especially housewives. The purpose of this study was to determine the analysis of Kemplang profit from Mrs. Marisah's business in Pelabuhan Dalam Village, Pemulutan Induk District, Ogan Ilir Regency. The Location was determined by purposively. The research respondents were determined by case study method. Data was analyzed by descriptive qualitative and descriptive quantitative. The results of this study were shown by the production costs of Ibu Marisah's Kemplang business, it consisted of fixed cost and variable costs. Fixed cost was Rp.15,250/day, while variable cost was Rp. 2,856,250/day, so the total costs incurred was IDR 2,871,500/day. The revenue obtained from this business was IDR 3,240,000/day and the income was IDR 368,500/day. The Calculation of the R/C ratio was 1.13, it indicated that Mrs. Marisah's kemplang business was feasible.

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

Development Of Analog Rice By Utilizing Red Seaweed (Eucheuma Spinosum) and Native Sago From The Riau Islands, Indonesia

Riau island province is consisting of several islands with an area of 251,810.71 km². The area consists of ocean area of (95.79%) while the rest is land area with an area of (4.21%). One type of superior commodity in the fisheries sector is seaweed which can be found in Indonesian waters, which has the potential to be developed as a food export product. Rice is one of the main carbohydrates in the diet of people in Indonesia, but has a low protein content. One type of processed food that resembles the characteristics and shape of rice is analog rice. This analog rice has been developed as an alternative ingredient to replace rice using local flour. This alternative is almost the same as or even exceeds rice in terms of its carbohydrate content. This study aims to see the best formulation of analog rice from red seaweed (Eucheuma spinosum) based on hedonic testing and to determine the nutritional value of analog rice by using red seaweed (Eucheuma spinosum) and sago flour. The benefits of this research are: Increasing knowledge and experience in making analog rice from seaweed, Being able to determine the nutritional value of analog rice based on proximate tests), Producing healthy food, namely rice with low sugar content.

Shelf-life prediction of sago flour (Metroxylon sagu Rottb) in polyethylene packaging

Sago is one of the local foods in Indonesia which is very rich in carbohydrates. This food product has been used as an alternative staple food in various regions. Sago can usually be found on the market in the form of packaged flour. Each type of packaging will of course have a different effect on the shelf life. This research was conducted to determine how long the shelf life of sago flour is packaged in polyethylene packaging with various thicknesses, namely 0.03, 0.05, and 0.08 mm. Estimation of shelf life was carried out using the Labuza approach by utilizing information from the sago starch isotherm sorption curve. Sago flour is packaged using polyethylene packaging and placed in a room with RH of 60, 70 and 80%, and at a temperature of 30 and 40 ℃. The shelf-life prediction based on this Labuza approach showed that the product in polyethylene packaging with a thickness of 0.08 mm had the longest shelf-life. The thicker the packaging, the longer the shelf-life of sago flour, which was caused by the lower permeability value of packaging. This finding supports the fact that the permeability value of packaging is inversely proportional to the packaging thickness.

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing

Noodles are a practical food product that the people of Indonesia love. Many efforts to diversify noodle products by substituting non-gluten ingredients such as sago. The pilot plant of the Research Center for Appropriate Technology, Subang is one of the models for processing sago flour into dry noodle products fortified with anchovy flour. In its operation, it is necessary to apply the HACCP system. The HACCP identification study was conducted using the HACCP Plan Preparation Guide, with its preparation following the principles of the HACCP system recommended by the Codex Alimentarius Commission and Indonesian National Standards. The results of the study showed that the process stages set as CCP in the manufacture of anchovy flour is drying. In addition, the process stages set as CCP in making anchovy sago noodles is tempering. All of these CCPs must receive optimal supervision including adequate temperature and drying time of fish and environmental humidity.

Education and Training in Making Herbal Soap Products in Puasana Village, South Konawe Regency

Community service is carried out to provide education and training in making herbal soap products in Puasana Village, North Moramo District, South Konawe Regency. Service activities aim to provide knowledge for the community and skill processing by utilizing local natural ingredients in an effort to maintain health. The method used in carrying out this service is by providing counselling regarding the properties of local medicinal plants as well as providing training in making herbal soap products from sago flour. Specific targets to be achieved are skill processing local natural ingredients into traditional cosmetic preparations as well as motivating the general public to always maintain a healthy body.

Use of Banana Peel as a Raw Material for Banana Peel Nugget on a Small Industrial Scale

The aim of this research is to obtain the best treatment from the use of various types of banana peels with flour and sago formulations in making banana peel nuggets and to find out the business feasibility analysis of making banana peel nuggets resulting from the best treatment. This research was designed using a Randomized Block Design (RAK) with two factors, namely the type of banana peel and the concentration of wheat flour and sago flour. Factor I: type of banana peel: 50% mas banana, 50% Ambon banana, 50% king banana, 50% milk banana, and 50% kepok banana. Factor II: concentration of wheat flour and sago flour: wheat (40%, 30%) and sago (10% and 20%). The parameters observed in this research were crude fiber content, water content, and liking test (aroma, color and texture). Statistical analysis was carried out using Analysis of variance ANOVA. Based on the research results, the addition of flour and sago concentrations did not have a significant effect on the fiber content, water content and organoleptic content of banana peel nuggets. The type of banana peel and the concentration of wheat and sago received the best treatment with Yield Value (NH), namely in the P5T1 treatment with 50% kepok banana peel treatment with 40% wheat flour and 10% sago flour with a value of 0.76. Banana peel nuggets contain 3.18% fiber content, 43.50% water content, 4.48% aroma preference, 4.35% color preference and 4.53% texture preference. The results of the business feasibility analysis obtained a Ratio (R/C) value of 1.55, so it was stated that the production of banana peel nuggets was feasible.

Effect of Percentage Variation of Ketapang Fruit Biobrickets on Health Value and Combustion Rate

This study aims to determine the effect of variations in the percentage of Ketapang fruit (KF) bio briquette on calorific value and burning rate. This research is experimental in a physics laboratory with a literature review carried out in three stages, namely the preparation stage, the bio briquette manufacturing stage, and the bio briquette testing stage. The main ingredient used in the manufacture of bio briquettes is Ketapang fruit. The adhesive materials used were tapioca flour and sago flour with percentages of 10%, 12.5% ​​and 15%. The results showed that the calorific value of the following bio briquettes using the tapioca predicate included 5,139.45 Cal, 5,540.97 Cal, 5,922.42 Cal, and those using the sago predicate including 2,409.12 Cal, 3,653.83 Cal, 3,894.74 cal. The highest calorific value was in bio briquettes with tapioca adhesive type in the sample at 85%:15%. The burning rate of bio briquettes using tapioca glue included 1.98 gr/minute, 1.76 gr/minute, 1.62 gr/minute and those using sago glue included 2.62 gr/minute, 2.50 gr/minute, 2.31 gr/minute. The lowest burning rate value was in bio briquettes with the type of sago glue in the sample at 85%:15%. Based on the test results, it is known that the lower the percentage of keta pang fruit in the bio briquettes, the lower the burning rate, and the resulting calorific value increases.

Fabrication of Biobriquettes from Mixture of Palm Fronds and Palm Shells with Varying Binders of Tapioca and Sago Flour

Biobriquettes are products obtained from the compaction process of biomass residue used as fuel and formed by using a binding agent. In this study, the biomass used comprised palm fronds and palm shells. The objective was to determine the characteristics of biobriquettes. The research methodology adopted was quantitative experimentation. Results showed that the highest calorific value of biobriquettes was 6729.92 cal/g (1:3-sago 15%), the lowest moisture content was 1.1168% (1:3-tapioca 10%), the lowest ash content was 9.5232% (1:3-sago 10%) and the highest density was 0.9927 g/cm3 (1:3-tapioca 20%). Based on the test results, it can be concluded that the optimal ratio of raw materials palm fronds to palm kernel shells for biobriquette fabrication is 1:3 with 10% tapioca flour and 10-15% sago flour as binders.

SOSIALISASI PEMANFAATAN HASIL HUTAN BUKAN KAYU (HHBK) SEBAGAI SUMBER ENERGI ALTERNATIF

The energy needs of the world including Indonesia continue to increase every year. The most commonly used type of energy sources was dominated by fossil. Fossil energy sources were not environmentally friendly and were predicted to run out in a short period of time. Therefore, the alternative energy sources are needed, such as biomass or better known as bioenergy. The purpose of community service activities in Waai Village, Central Maluku Regency was to increase the community’s knowledge in utilizing biomass as an alternative energy source. The management of agroforestry in Waai village potentially produces many types of non-timber forest products (NTFPs) such as sago (Metroxylon sp.) which has husk as its waste after sago flour had been harvested for food. The implementation of the activity was held from July to August 2023, with activity phases including: social approach to the village government and AM GPM management and continued with visiting the community on Friday 11 August 2023. PKM activities were carried out in two sessions, first, delivery of material and practice of making charcoal briquettes starting from carbonization of sago bark, forming of charcoal briquettes and second, burning of the charcoal briquettes. The community was involved in the practice of making sago bark charcoal briquettes in order to raise their appreciations and increase their understanding of producing charcoal briquettes from sago bark.