Sago Starch Research Articles

NITROGEN MANAGEMENT IN RICE CULTIVATION USING REJECTED SAGO STARCH COATED UREA PRILLS

Rejected sago starch (RSS) was used as a coating material for urea encapsulation to prevent rapid loss of nitrogen (N). The RSS slurry served as the inner layer coated with dried RSS as the outer layer without any additives such as a binder or plasticiser. A pot study was conducted for 120 days to determine the effects of RSS-coated urea on N recovery, N uptake and N use efficiency (NUE) in rice cultivation compared to uncoated urea. RSS-coated urea effectively retained soil total N due to a thin wall layer embedded in homogeneous RSS that formed capsules to protect the urea surface from being rapidly hydrolysed when reacting with soil water. RSS-coated urea not only improved soil N retention; but also enhanced the number of leaves, number of tillers, number of panicles, and root length of rice cultivated in tropical acid soil. RSS-coated urea improved N uptake and NUE, thus enhancing rice growth performance through sufficient N in soil for rice plants to assimilate. Urea prills could be coated with natural biopolymers such as RSS to improve N recovery, N uptake and NUE in rice cultivation compared to uncoated urea. RSS could potentially reduce adverse environmental impacts from the indiscriminate use of chemical-based coating materials for urea prills. Keywords: Coated urea, natural polymer, retention; starch, uptake

Elucidating the impact of dual modification with hydroxypropylation and enzymatic hydrolysis on physicochemical properties of corn and sago starch

Enzymatic hydrolysis is one of the most commonly used techniques in starch modification. However, the performance of enzymatic hydrolysis has been restricted by the inherent properties of native starch. In this study, hydroxypropylation with two different concentration levels of propylene oxide (10% and 20%) was carried out on corn and sago starches. The effect of hydroxypropylation on the physico-chemical properties of the enzyme-hydrolyzed starch was investigated. The results showed that the starches treated with 20% propylene oxide had higher molar substitution and dextrose equivalent with greater effects. Scanning electron microscope (SEM) revealed that hydoxypropylation had developed pores and pits on the granular surfaces and subsequently enhanced enzyme penetration. Hydroxypropylation showed no changes in the crystalline pattern, yet a decrease in the amylose content of both corn and sago starches, respectively. Other than that, hydroxypropylation decreased the pasting properties and retrogradation tendency but increased the swelling power of enzymehydrolyzed starch significantly. Overall, this work suggested that hydoxypropylation pretreatment could improve the efficiency of subsequent enzyme hydrolysis and produce modified starch with great potential in food processing applications.

Preparation and characterization of sago/iota-carrageenan microgels as food thickener in texture modified food

An increasing number of older populations with swallowing difficulties need specialized diets with easy-to-chew and safe swallowing characteristics. Texture modification using a thickener is usually used to obtain the desired texture, which helps in lowering the risk of aspiration. Microgels usage to modify the texture and rheology of liquid and pureed foods has been an area of interest in the food industry for many years. Therefore, this study aimed to produce sago starch and ι-carrageenan based microgels with functionality as food thickeners. Different concentrations of ι-carrageenan (25%, 50% and 75%) were added into sago starch dispersion and then fabricated using ultrasound treatment followed by spray drying process. A commercial dysphagia thickener that is normally used at medical institutions and nursing homes was also included as a reference. Microgels with increasing ι-carrageenan concentration showed variation in behaviours during rheological and textural measurements. Rheological tests revealed that sago/ι-carrageenan microgels exhibited a predominant elastic behaviour, with G′>G″ within the frequency range. Texture profile analysis (TPA) suggested that the sample with 2.0 g of sago starch and 2.0 g ι-carrageenan, MS50, produced samples with similar hardness, springiness, and cohesiveness to the reference sample. Overall, sago/ι-carrageenan microgels have shown a potential to be used as an alternative thickener as it provides low adhesiveness and more elastic behaviour which is considered safe-to-swallow food, especially for elderly with swallowing difficulties.

Immobilisation of Anthocyanin in Starch-Based Film as a Potential Colorimetric Oxygen Indicator in Modified Atmosphere Condition

Modern food packaging implies modified atmosphere packaging (MAP) to prolong the shelf life of food. Certain foods need oxygen such as meat (myoglobin) red colour. Recently, colourimetric oxygen indicator has been beneficial to be applied in food packaging because it can be used to monitor the oxidation in the headspace of MA packaging). Anthocyanin pigments are sensitive to gases. In this study, different concentration of red cabbage anthocyanin (RCA) was incorporated in sago starch formulations to produce an oxygen indicator film. A was set up by using a desiccator connected to a vacuum pump to remove the oxygen gas until the (10%). The oxygen level was monitored using an oxygen meter. It was observed that the films were able to be used for oxidation process detection since the anthocyanin changed its original purple colour to brown once it was exposed to the oxygen, whereas the original colour of the films can be preserved in a modified oxygen atmosphere which has an oxygen content of less than 10%. The colour properties of the indicator films were recorded using the CIELAB scale (L*, a*, b*) which signifies lightness, redness-greenness, and yellowness-blueness, respectively. A film with 12% w/v showed the highest colour lightness transition in a modified oxygen atmosphere (1.63%) whereas the 8% w/v RCA film showed the highest lightness transition in normal oxygen conditions (2.25%). The prepared oxygen indicator film was able to provide visual support to judge whether there is an oxidation process that has occurred in the food packaging closed system.

Application of lactic acid bacteria to improve the food safety of sago starch

Sago starch production in local industries is still carried out traditionally and uses poor-quality water. This production causes sago starch to be fermented spontaneously, resulting in sour sago and possibly contamination by pathogenic bacteria. Lactic acid bacteria (LAB) can produce lactic acid and are suitable for use as a starter. Adding LAB as a starter in sago starch fermentation is expected to reduce the number of pathogenic bacterial growths, thereby increasing food safety in sago starch. This research aimed to obtain LAB and evaluate their use in sago starch fermentation to improve food safety. LAB selection was conducted by testing the LAB tolerance ability to low pH and the adaptability of the LAB growth in sago starch. This study was carried out using and without a LAB liquid starter. The water source during the fermentation originated from drinking water and the sago starch industrial factory. The fermentation was carried out for ten days at room temperature with an observation every two days. The results showed that fermented sago starch using drinking water did not harbor E. coli, Salmonella, or Shigella bacterial contamination. In contrast, sago starch fermented using water from the factory harbored these bacterial contaminations. Adding LAB IL1 isolate as a starter in fermentation showed the ability to reduce the number of pathogenic bacteria in sago starch.

Morphology and physicochemical properties of porous sago starch carriers produced by a variety of combination pre-treatment techniques

Morphology and physicochemical properties of porous sago starch carriers produced by a variety of combination pre-treatment techniques

EDTA‐modified cellulose from sago bark (Metroxylon sagu) for anionic and cationic dyes removal

AbstractThe present research employed ethylenediaminetetraacetic (EDTA) modified cellulose to remove basic violet 10 (BV10) and reactive orange 16 (RO16) dyes. The cellulose was obtained from sago bark which was solid waste of sago starch industries. Sago bark contains 56.86% cellulose so that it can provide significant amount of active site. The optimum condition was examined using batch method investigating some parameters including pH, initial dye concentration, contact time, and thermodynamics. The adsorption capacity of cellulose (Cell) itself was also investigated for the comparison. The characterization of adsorbent showed the presence of ester bond, amine groups and escalating of surface area and pores after EDTA modification. The adsorption capacity of EDTA‐modified cellulose (Cell‐EDTA) was 73.53 mg/g for BV10 and 22.42 mg/g for RO16. The adsorption of both dyes onto Cell‐EDTA followed Langmuir isotherm model and pseudo‐second‐order kinetic model. Thermodynamic parameters indicated that the adsorption process was spontaneous, endothermic and feasible. Desorption studies proved that NaOH was an effective desorbing agent of BV10 and RO16. Based on research, Cell‐EDTA was more favorable in cationic dye, basic violet 10 than anionic dye, reactive orange 16.

Pengaruh Compatibilizer Polyvinyl Alcohol-graft-Maleic Anhydride (PVA-g-MAH) terhadap Karakteristik Plastik Degradable Berbasis Pati Sagu dan Pati Biji Nangka

Degradable plastics may be employed as a substitute for conventional plastics in various commercial applications. Plastics made from starch and PVA-g-MAH are biodegradable. This research uses sago and jackfruit starch, a maleic anhydride compatibilizer, and PVA to make degradable plastics stronger. The research method consists of several stages, making sago starch and jackfruit seed starch, preparing degradable plastic synthesis, and testing the resulting degradable plastic. The test of mechanical characteristics of degradable plastics carried out is the tensile strength test of 4.41 Mpa - 6.02 MPa on sago starch-based degradable plastic with PVA-g-MAH, while the tensile strength of 6.86 - 8.43 MPa on jackfruit seed starch-based degradable plastic with PVA-g-MAH. The test shows that the compound is hydrophilic, meaning it binds to water and is easily degraded by soil. The DSC thermogram shows that the plastic samples degrade when heated, both thermogram peaks occur which indicate physical changes. The swelling value obtained in sago starch degradable plastic with PVA-g-MAH is (28.14-72.17%) while in jackfruit seed starch degradable plastic, the swelling obtained ranges from (25.91-84.72%) showing a good result. Sago starch and jackfruit seed starch degradable plastics degraded in 6-18 days using PVA-g-MAH. Sago starch and jackfruit seed starch-based plastics using PVA-g-MA meet the ASTM 6400 standard for biodegradable plastics. The plastic should be able to biodegrade up to 60% within six months or 90% within one year.

The effect of sago starch (Metroxylon sp.) and chitosan as edible coating on physical and chemical characteristics of red chili (Capsicum annuum L.)

The reduced quality of red chili can be attributed to moisture loss. To inhibit water vapor transfer, one effective method is using an edible coating. This study aims to determine the effects of sago starch and chitosan as coating materials in reducing chili deterioration during storage at room temperature. A one-factorial, completely randomized design was used, with variations in the ratios of sago starch to chitosan (76.19%:23.81%, 71.43%:28.57% and 66.67%:33.33%). The parameters tested included weight loss, hardness, color, and moisture content. Red chili storage was conducted at room temperature, with observations on days 1, 3, 6, 9, 12, and 15. The results indicated that the edible coating made from sago starch and chitosan significantly impacted the weight loss, hardness, color, and moisture content of the red chili. The best treatment for maintaining the physical and chemical properties of red chili during room temperature storage was the 66.67% sago starch and 33.33% chitosan formulation, which resulted in a weight loss of 46.99%, hardness of 35.01 N, color a* value of 30.60%, color b* value of 20.90%, brightness L* value of 26.11%, and moisture content of 67.92%.

Effects of Different Types of Starches on Katjang Goat Meat Emulsion Characteristics

Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the filler is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang goat meat emulsion was prepared by incorporating various starches viz., tapioca starch (TS), sago starch (SS), and wheat starch (WS), as filler by replacing lean meat. The developed emulsion samples were evaluated for physiochemical, proximate, colour, texture, and gel strength. The addition of TS into meat emulsion results in the most stable emulsion as exhibited by the lowest total expressible fluid (%TEF), expressible fat (%EFAT), and cooking loss. There was no significant (p>0.05) difference for the pH, water holding capacity (WHC), texture profile analysis (TPA), and colour values of all the samples. The incorporation of SS in the formulation decreased (p<0.05) the shear force and work of shearing. In conclusion, the incorporation of TS was found optimum to formulate goat meat emulsion with better quality characteristics.

Properties of hydrogel for adsorbent textile dye waste based cellulose-carboxymethyl sago starch

Abstract The use of a single natural polymer in hydrogel preparations is considered insufficient to produce hydrogels that are more durable, more stable, and stronger. Blends of various natural polymers can improve each sago other’s lack of physicochemical characteristics and produce new properties. This research combines two natural polymers, cellulose and starch. Cellulose isolation from Gracilaria verrucosa seaweed using acid hydrolysis and alkaline autoclaving method produced 14.01% cellulose. This study combined the results of cellulose isolation with carboxymethyl sago starch at 0.09; 0.14 and 0.24 mol/mol AGU. The isolated cellulose-carboxymethyl sago starch has the potential as a hydrogel material with the addition of crosslinkers such as epichlorohydrin (ECH). This study aims to synthesize hydrogels from cellulose-carboxymethyl sago starch with application as a textile dye waste absorbent with a concentration of epichlorohydrin (ECH) at 7.5%. Analysis of carboxymethyl sago starch is degrees of substitution, water-soluble index (WSI), and swelling power (SP). The hydrogel properties are characterized by the degree of swelling, degree of polymerization, FTIR, and SEM, and the hydrogel adsorption ability is characterized by adsorption efficiency using a microplate reader. The research results show that hydrogel can be synthesized optimally by adding carboxymethyl sago starch (CMSS) at 0.24 mol/mol AGU. The results of FTIR analysis are also by chemical measurements (swelling and gel fraction). In contrast, for maximum colour absorption, the addition of carboxymethyl sago starch is 0.09 mol/mol AGU for purple, yellow, and black and 0.14 mol/mol AGU for green color absorption. In conclusion, the adsorption ability of hydrogel in commercial textile dyes is maximum when the carboxymethyl sago starch (CMSS) is added at 0.09 mol/mol AGU with the best adsorption efficiency at purple 86.22%, yellow 77.40%, black 73.70% and at the addition of CMSS 0.14 mol/mol AGU the best adsorption efficiency in green is 73.46%.

Prebiotic potential of resistant starch derived from native, phosphorylated and cross-linked sago starches

Prebiotic potential of resistant starch derived from native, phosphorylated and cross-linked sago starches

Enhancing the functional characteristics of sago starch through dual chemical modification by hydroxypropylation and succinylation

Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be increased through modifications that improve its functionality, such as dual chemical modification. This sophisticated approach is more effective than single modification and makes the starch suitable for wider applications. Our study aimed to determine if dual chemical modification involving hydroxypropylation and succinylation would optimize the functional properties of sago starch. The sago starch was first modified by hydroxypropylation with 7 % (w/w) propylene oxide under alkaline conditions for 3 hours. This process resulted in hydroxypropylated starch with a substitution degree of 0.107. We then subjected the starch to succinylation using succinic anhydride at 1 % to 5 % of the starch weight in an alkaline solution for 2 hours.We achieved optimal functional characteristics of the dual-modified sago starch in the sample modified with 3 % (w/w) of succinic anhydride. The succinyl degree of substitution, water holding capacity, oil holding capacity, swelling power, and solubility of the dual-modified starch were 0.093, 4.16 g g⁻¹ , 7.20 g g⁻¹, 34.25 g g⁻¹, and 16:55 %, respectively. We conducted pasting properties analyses, infrared spectroscopy, and morphological structure analysis to determine the changes in the characteristics of the sago starch after hydroxypropylation and succinylation. The dual chemical modification successfully enhanced the functional characteristics of sago starch, particularly, its amphiphilic ability and swelling power. These results warrant further research and development in commercial applications.

Response surface methodology-based preparation of sago starch bioplastic film for food packaging

The increase in the use of plastics during the past few decades has caused environmental pollution due to the non-biodegradable and recalcitrance nature of the plastics. This has caused great problems for the solid waste management efforts. The development of biodegradable polymers from natural and renewable ingredients can address the challenges caused by plastic pollution. The present work deals with the optimization of the preparation process of sago starch-based biodegradable bioplastic films. The sago starch, glycerol-sorbitol mixture, and chitosan were used as polysaccharides, plasticizers, and antimicrobial agents, respectively. The factors screening and design optimization were performed using response surface methodology and Box-Behnken Design to investigate the interactions between all components in the film preparation. Furthermore, the developed bioplastic films were characterized through field emission scanning electron microscopy and Fourier transform infrared spectroscopy. The antimicrobial susceptibility assay showed the inhibition of the growth of Bacillus pumilus and Alcaligenes faecalis XF1 by incorporation of cinnamon essential oil into the film. Moreover, the developed films successfully reduced the proliferation of fungal growth on packaged bread samples. The microbial analysis found that the shelf life of the wheat bread was improved from 3 to 15 days. The sago starch bioplastic films developed in this study can potentially meet the requirements for food packaging films.

Mechanical Properties Characteristics of Sago Starch and Chitosan-Based Edible Films with Varying Concentrations

Mechanical Properties Characteristics of Sago Starch and Chitosan-Based Edible Films with Varying Concentrations

Formulation and Evaluation of Quercetin Loaded Sago Starch Nanoparticles

Aim: Formulation and evaluation of the QLSS nanoparticles as a drug delivery system. Background: Poor drug solubility and permeability, particularly in BCS Class IV drugs, hamper their pharmacokinetics and targeted action. This study aims to address this by utilizing starch nanoparticles as a novel carrier for enhanced delivery and improved bioavailability. Objective: Formulation of the QLSS nanoparticles and their % drug entrapment, drug loading, average particle size, surface morphological examination, in-vitro drug release study, and cytotoxicity activity using an MTT assay against the A549 cancer cell line. Method: QLSS nanoparticles were prepared by the nanoprecipitation technique with some modifications, &assessment, including surface morphological analysis, drug loading, drug entrapment percentage, average particle size, in-vitro drug release study, and cytotoxicity activity. result: The average particle size and surface morphology of prepared optimized QLSS nanoparticles (QLSS 3) were found to be approximately 43.24–113.51 nm and spherical in shape with a 292.1nm of Z-average size. The percentage yield was found to be 80% of QLSS-3. The percentages of drug encapsulation efficiency and loading capacity were found to be 68% and 42.5%, respectively. The drug in-vitro release outcomes were found to be 96.12±1.8% within 12 hours. 10µg/ml of QLSS 3 inhibited 66.31% of A549 cancer cells. Result: The average particle size and surface morphology of prepared optimized QLSS nanoparticles (QLSS 3) were found to be approximately 43.24-113.51 nm and spherical in shape with a 292.1nm Z-average size. The percentage yield was found to be 80 ± 2.0% of QLSS-3. Loading capacity and the percentages of drug encapsulation efficiency were found to be 42.5 ± 1.2% and 68 ± 2.2%, respectively. The results of the in-vitro drug's release were found to be 96.12 ± 1.8% within 12 hours. 10μg/ml of QLSS 3 inhibited 66.31 ± 1.4% of A549 cancer cells. Conclusion: In this research study, sago starch was used for the first time as a drug carrier for quercetin. The results of the studies confirmed the improvement in pharmacokinetic parameters of the BCS-IV class drug.

Diseminasi Teknologi Tepat Guna Pengembangan Produk Olahan Sagu untuk Peningkatan Ekonomi UMKM di Kabupaten Manokwari - Papua Barat

Sago utilization in Papua has not been maximized due to the limited knowledge and abilities of local communities. This technology dissemination activity aims to increase the utilization of local Papuan resources as a substitute for wheat, by applying the equipment and processing methods that have been developed. The method used is tool dissemination and training on sago starch modification and the manufacture of various processed products in the development of business units. Prototype technology disseminated in the form of starch acidification equipment and drying equipment with UV irradiation. The trial results showed that the capacity of the acidification tool produced was 50 kg of wet sago starch (50% moisture content) with an acidification process duration of 3 days. Meanwhile, the capacity of the dryer is 25 kg of wet sago starch (50% moisture content) with a drying time of ± 20 hours. The use of disseminated tools can reduce material contact with contaminant sources resulting in better product quality.

Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

Hyaluronic acid production by Streptococcus zooepidemicus MW26985 using potato peel waste hydrolyzate.

In this research, we examined the production of hyaluronic acid (HA) by Streptococcus zooepidemicus strain MW26985 using different substrates and potato peel waste (PPW) as an affordable substrate. First, culture medium components, including carbon and nitrogen sources, were optimized for bacterial HA production. Five different carbon sources (glucose, sucrose, lactose, sago starch, and potato starch, at a concentration of 30g/L) and three distinct nitrogen sources (peptone, yeast extract, and ammonium sulfate, at a concentration of 10g/L) were investigated. Glucose, among the carbon sources, and yeast extract, among nitrogen sources, produced the most HA which was determined as 1.41g/L. Afterward, potato peel sugars were extracted by dilute acid and enzymatic hydrolysis and then employed as a cost-effective carbon source for the growth of S. zooepidemicus. Based on the results, the fermentation process yielded 0.59g/L HA from potato peel sugars through acid hydrolysis and 0.92g/L HA from those released by enzymatic hydrolysis. The supplementation of both hydrolyzates with glucose as an additional carbon source enhanced HA production to 0.95g/L and 1.18g/L using acidic and enzymatic hydrolyzates, respectively. The cetyltrimethylammonium bromide (CTAB) turbidimetric method was used to evaluate the concentration of HA in the fermentation broth using the colorimetric method. Also, the peaks observed by Fourier transform infrared (FTIR) spectroscopy confirmed that the exopolysaccharide (EPS) was composed of HA. These observations demonstrate that potato peel residues can be a novel alternative as a carbon source for the economical production of HA by S. zooepidemicus.

The local indigenous food of Sarawak as potential functional food

SummaryThe local people of Sarawak commonly made unique dishes out of the local distinctive resources for its health beneficial nutrients. Yet, many potentials of the local Sarawak food ingredients are less likely to be exploited. One of the main produces of Sarawak is the starch from Metroxylon sagu. Our study reviewed that sago starch is not only active in health beneficial bioactivities such as antioxidative, it also possesses positive prebiotic response. Other local indigenous fruits, vegetable and spices of Sarawak as potential functional food includes Sarawak pepper; midin, the edible fern; terung asam, the sour eggplant; dabai, the Bornean olive; engkalak, the Bornean avocado; Terap, the local ‘jackfruit’; embangan, the local wild mango; and the edible palm heart (EPH) from palm tree. Research on the edible fern (midin), edible palm hearts (umbut), spices such as turmeric and pepper from Sarawak has revealed a positive functionality in terms of prebiotic potential, antioxidative, antimicrobial and many more. Conclusively, the wide food varieties of Sarawak are potential functional food. Therefore, this work aimed to publicise the health beneficial functionalities of the local indigenous food which then value‐added the rare local food resources, and boost the local farmer's production and economic status.