Sago Starch Research Articles

Smart food packaging from sago starch incorporated with anthocyanin from Brassica oleracea

Smart packaging is a general term that refers to any material or system employed to detect, perceive, and record any changes during the life cycle of packaged foods or their surroundings. In this study, the pH indicator film developed from sago starch and natural colourants or anthocyanin extracted from red cabbage (Brassica oleracea). Incorporating anthocyanin into food package matrices applies the bio-switch concept, which aids automatic response to changes (external stimuli) in the environment. Consumers are extra alert to the freshness of the food based on the colour changes of the bio-switch system. The formulation of sago starch film incorporated with different concentrations of anthocyanin (0, 10, 20, 30, 40 and 50 %) was investigated. The sago starch-based film with anthocyanin showed colour variations in response to different pH. Scanning Electron Microscopy (SEM) showed the compatibility of the starch with the anthocyanin extract and film morphology. Chemical characterization of the synthesized films by Fourier Transform Infrared Spectroscopy Analysis (FTIR) showed no chemical changes when compared to the control film. However, the films showed a decreasing lightness trend when a higher concentration of anthocyanin was incorporated. Smart food packaging is a promising response to consumers’ demand for packaging that accommodates a hectic way of life and offers greater economic potential.

Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior

This study presents the isolation of SNC from sago starch and its performance as proficient particle emulsifier. It highlights the impact of SNC on the stability and rheological properties of oil-in-water (o/w) emulsions. The percentage yield of the SNC obtained was equivalent to 25 ± 0.1% (w/w) with particle diameters ranging from 25 to 100 nm. A series of Pickering emulsion at different ratios of oil (5%–35% v/v) and SNC (1%–4% w/v) was prepared for further investigations. The mean droplet diameter of emulsions obtained was ranged from 19.12 to 35.96 μm, confirming the effects of both SNC and oil content on the droplet's diameter distribution. Formulations with 4.0 wt% of SNC exhibited the maximum stability against coalescence. Results obtained have justified that the SNC can be used as an alternative solid emulsifier in producing stable emulsion with desired properties for various applications.

Stability and Toxicity Test of Angkak Pigment Powder from Sago Hampas- Rice Flour Substrate as Natural Dyes

Sago hampas is waste from processing sago starch. Sago hampas is generally thrown away without any further treatment. Sago hampas contain nutrients that can be used as a substrate for fermentation of angkak. The study aims to determine the stability and toxicity of angkak pigment powder from sago hampas-rice flour substrate. The study used exploratory research design through experiments in the laboratory. This study used the UV-vis spectrophotometer method in observing the stability of the Angkak powder pigment and the brine shrimps method of angkak pigment powder toxicity test. The results showed that the level of solubility of angkak pigment powder will increase at higher temperatures. Stability of angkak pigment powder tends to decrease with longer heating, the higher of heating temperature and the longer of irradiation. Angkak pigment powder are more stable at neutral and alkaline pH compared with acidic pH. And it is not toxic to experimental animals with LC50 value of angkak pigment powder of 2,897.05 ppm. The conclusion of this study is that temperature affects the intensity of the angkak pigment. Angkak is unstable along with heating time, heating temperature and longer of irradiation.

Laser-Assisted High Speed Machining of 316 Stainless Steel: The Effect of Water-Soluble Sago Starch Based Cutting Fluid on Surface Roughness and Tool Wear.

Laser-assisted high speed milling is a subtractive machining method that employs a laser to thermally soften a difficult-to-cut material’s surface in order to enhance machinability at a high material removal rate with improved surface finish and tool life. However, this machining with high speed leads to high friction between workpiece and tool, and can result in high temperatures, impairing the surface quality. Use of conventional cutting fluid may not effectively control the heat generation. Besides, vegetable-based cutting fluids are invariably a major source of food insecurity of edible oils which is traditionally used as a staple food in many countries. Thus, the primary objective of this study is to experimentally investigate the effects of water-soluble sago starch-based cutting fluid on surface roughness and tool’s flank wear using response surface methodology (RSM) while machining of 316 stainless steel. In order to observe the comparison, the experiments with same machining parameters are conducted with conventional cutting fluid. The prepared water-soluble sago starch based cutting fluid showed excellent cooling and lubricating performance. Therefore, in comparison to the machining using conventional cutting fluid, a decrease of 48.23% in surface roughness and 38.41% in flank wear were noted using presented approach. Furthermore, using the extreme learning machine (ELM), the obtained data is modeled to predict surface roughness and flank wear and showed good agreement between observations and predictions.

Vegetative Morphology and Starch Production Among Sago Plants (Metroxylon spp.) in Kepulauan Meranti District, Riau, Indonesia

Sago (Metroxylon spp.) is the world’s highest starch producer that have high productivity. Sago starch, however, is still underutilized compared to other starch. Sago can produce dry starch of 20-40 ton per ha per year. Indonesia has the largest sago area in the world with more than 90% of the world’s total sago area. Sago have high species diversity and not all of them have the same starch-producing capability. This research was conducted to gather information on the morphological characters and starch production potentials of several types of sago in Meranti Islands Regency, Riau Province, Indonesia, especially in Bandul, Mengkirau, Tanjung Peranap, and Bagan Melibur. Three different types of sago in Kepulauan Meranti Regency, Riau, has been identified, namely Beremban, Meranti and Sangka. The morphology and starch production of different types of sago vary depending on environmental conditions, including soil types. Beremban Sago collected from Bandul Village were found to have the highest starch content, therefore it has potentials to be developed for starch production in Indonesia.

Performance Test of Various Teeth Diameter of Cylinder Type Sago Rasping Machine

Traditional method of sago starch extraction was a time and labor intensive process. The most laborious stage is pith disintegration which is done by using hammer-like tools called pounder. However, the use of rasping machine to disintegrate the pith is saving time and energy significantly. The objective of this study was to investigate the effect of teeth diameter and cylinder rotation speed on performance of cylinder type sago rasping machine. In the experiment, four variations of teeth diameter i.e. 3mm, 4 mm, 5 mm and 6 mm, and three levels of cylinder rotation speed i.e. 1500 rpm, 2000 rpm and 2500 rpm were examined. Results showed that both teeth diameter and cylinder rotation speed significantly affect the rasping capacity. Likewise teeth diameter also significantly affect on starch percentage and starch losses in waste. Meanwhile, cylinder rotation speed and the interaction of the two factors have no significant effect on the starch percentage and starch loss in waste. The highest performance was obtained at the condition of teeth diameter 3 mm with cylinder rotation speed of 2500 rpm. The performance of the machine at the condition were (a) rasping capacity 2282 kg h-1, (b) starch percentage 33.02 %, (wb), (c) starch loss in waste 8.77 %.

Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties

Effects of acid hydrolysis on amylose molecular structures and their relations to starch gelatinization properties were investigated. First-order kinetics models were applied to fit the evolution curve of starch chain-length and molecular size by acid hydrolysis treatment. Results showed that a single hydrolysis phase was involved in the degradation of waxy maize starch chains, while two distinct phases existed for the degradation of maize, high amylose maize and sago starch chains. The fast hydrolysis phase involved degradation of amylose chains with DP > ~300 and amylopectin long intra-cluster branches, while amylose chains with DP < ~300 was involved in the slow hydrolysis phase. Amylose molecules with DP ~ 300 were proposed to impact starch gelatinization properties by interaction with cut-off amylopectin double helices and formation of amylose crystallites/entanglements. This study could help food industry precisely control amylose molecular structures by acid hydrolysis treatment to develop starchy foods with desirable properties.

Dual-modification of sago starch by gamma irradiation and annealing

Similar to other native starch, native sago starch found limited industrial applications due to its poor functional properties. Various modification methods may be employed to improve the properties, however, owing to the health concerns over chemical modification, this study was designed to modify sago starch using combination of two physical techniques – gamma irradiation and annealing (ANN). Native sago starch was first subjected to four doses of gamma radiation (5, 10, 25, 50 kGy) followed by annealing treatment. Measurement of pH, FTIR (Fourier Transform Infrared) analysis, characterization of pasting properties and thermal properties of the samples were performed. Irradiated samples contained shorter starch chains with higher mobility to effectively participate in the molecular realignment during ANN, resulted higher crystalline perfection and hence higher gelatinization temperature. The interactions and re-association of starch chains during ANN exerted significant change to the pH and functional properties of irradiated sago starch. Combining gamma irradiation at 5 and 10 kGy with annealing could potentially improve the heat and shear stability of sago starch. Dual-modification was also found able to improve the heat stability of sago starch without affecting the gelatinization enthalpy. These improved features can be beneficial to the sago-based food products that require high temperature processing.

Characterization of Bio-adhesive derived from Sarawak Native Sago Starch

Sago starch has multiple applications in industries such as textile, cosmetics and pharmaceutical, paper and wood. This study focuses on the utilization of sago starch to promote formaldehyde-free adhesives. Formaldehyde-based adhesive commonly used in wood industry emits formaldehyde, which is classified as carcinogen, into the air that has raised concerns over the potential hazards to human health. Sago starch-based adhesive was produced by blending the sago starch with sodium hydroxide (NaOH) and glycerine. Fourier-Transform Infrared Spectroscopy (FT-IR) was used to characterize the chemical changes in the sago starch-based adhesive. The quality of sago starch adhesive was tested according to their viscosity. The mechanical property is analyze based on lap shear (bond) strength of the sago starch adhesives according to ASTM D907 and D143 by using Model D350 Testomeric. Parameters affecting the viscosity of the sago starch-adhesive such as time, temperature, concentration of sodium hydroxide, and the amount of glycerine were studied. The viscosity of the sago starch-based adhesive decreased as the mixing time, temperature, concentration of NaOH and the amount of glycerine increased.

Characteristics of bioplastics based on sago starch contain betel (piper betle) leaf extract: Effect of glycerol as plasticizer

The presence of glycerol as plasticizer can improve elasticity of bioplastic. Betel (Piper betle) leaf extract contains tannin and flavonoid which both of them take a role in antioxidant, antibacterial, and antifungal. This study aims to investigate the effect of various glycerol as addition in bioplastic based on sago starch (Metroxylon sp.) which includes density, water absorption, and antimicrobial activity. The betel leaf extract is also added in the bioplastic to help the antimicrobial activity. The betel leaf extraction process used the ultrasonication method for 30 minutes using ethanol as a solvent. The betel leaf concentrated extract then is diluted using aquadest with a concentration of 2 g/100 mL (2%) to be applied as an antimicrobial agent in bioplastics. The results show the highest density was 1.515 g/cm3 indicated by the variation of 30% glycerol. The highest water absorption percentage was shown by samples with 30% glycerol addition which was 75,62%. The antibacterial activity showed that the addition of glycerol to bioplastics was able to inhibit the activity of bacteria (Bacillus cereus) with the best inhibition results were shown in variation with 20% glycerol. However, all variation did not show their inhibition with fungal activity (Aspergillus niger).

The Effect of Betel (piper betle) leaf extract as antimicrobial agent on characteristics of bioplastic based on sago starch

Betel leaf extract contains many phenolic compound such as tannin and flavonoid which have antibacterial and antifungal properties. This study aims to investigate the effect of betel leaf extract addition in bioplastic based on sago starch (Metroxylon sp.) which includes density, water absorption, functional group characterization and antimicrobial activity. The betel leaf was extracted by using the ultrasonication method with ethanol as a solvent. Then betel leaf concentrated extract is diluted using aquadest with a concentration of 2 g/100 mL (2%) to be applied as an antimicrobial agent in bioplastics. The compositions of betel leaf extract as antimicrobials were varied in bioplastics making. The results show the highest density was 1.448 g/cm3 indicated by the variation of 9% betel leaf extract. The highest water absorption percentage was shown by sample without betel leaf extract addition (0% betel leaf extract), which was 75.56%. The antibacterial activity showed that the addition of betel leaf extract to bioplastics was able to inhibit the activity of bacteria (Bacillus cereus). The best inhibition were shown in bioplastics with a variation with 9% betel leaf extract addition. However, all variation did not show their inhibition with fungal activity (Aspergillus niger).

A Pareto Multi-Objective Optimisation for Sustainable Expansion in Sago Plantations

Sago palm is an emerging crop for starch production which is predominately found in southeast Asia. Its expansion has potential danger to ecologically sensitive terrestrial ecosystems. This work aims to provide expansion strategies for sustainable sago plantation expansion based on the increase in sago starch demand. Mathematical optimisation model of the class linear programming is developed. The total land area available for expansion under the different land types is considered. The developed model determines the optimised area under each land type to be used for sago plantation expansion based on the trade-off between expansion cost and carbon emissions. The results show that the annualised expansion cost and the annual carbon emission that is inevitable to meet the expected demand is 1.15 M USD and 4.25 t CO2-eq/ha/y.

Pemanfaatan Limbah Sagu Sebagai Bahan Pakan Ternak di Desa Pemakuan Laut, Sungai Tabuk, Kabupaten Banjar, Kalimantan Selatan

Sago plants can be used from leaves, fronds, and stems with the main product of sago starch from the stem. In the production process, the sago plants used are 7-8 years old. The productivity of sago palms in Pemakuan Laut village is around 200 kg starch/stem with a selling price of Rp. 3,500/kg in wet conditions and Rp. 7,500/kg of dry sago flour. Sago processing waste has not been utilized yet by the community even though the waste can still be used for other purposes such as animal feed, hardboard, fuel, plant growth media, and fertilizer. Sago waste is a problem in the Pemaku Laut village environment because the waste has accumulated while the location for disposing of it is limited. Therefore, in this community service activity training was carried out in making animal feed (poultry) using sago dregs. The method used is fermentation. From the activities carried out, it was known that all the participants had started to utilize sago dregs, but the preliminary process had not been carried out, the dregs were directly given to livestock. In this training, sago dregs processing is carried out using the fermentation process. From the training, it can be seen that the community already knows the process of processing the dregs before giving it livestock to increase its nutritional value.

Physiological activity of banana coated with sago starch and cellulose nanofiber edible coating

Combination of sago starch with cellulose nanofiber (CNF) was developed to produce edible films and coatings for agriculture product. This research aimed to evaluate the effect of CNF concentration on sago starch edible coating for controlling the postharvest physiological activity to delay the deterioration of banana at room temperature. Effectiveness of sago starch edible coating with varying concentration of CNF (1%, 3%, 5%, 7%, and 9%) was examined against water vapor permeability (WVP) of film and the changes in fruit physiochemical parameters including color change, total soluble solid, weight loss, and respiration. The results showed that edible coating based on sago starch blended with CNF effectively delayed the fruit color change and decreased the soluble solid content. In conclusion, sago starch with 9% CNF coatings was effective for extending the shelf life of the banana fruit at room temperature.

Biodegradable foam tray based on sago starch with beeswax as coating agent

Biodegradable foam is an original packaging as a styrofoam alternative. Sago starch is used to produce biodegradable foam because of its huge amount, low-cost, and high biodegradability. Starch as a prospectus foam material is sensitive to water due to its hydrophilic properties. Thus, improvement is necessary to boost its water resistance capability. Coating the foam with a hydrophobic material prevents water contact with the starch. In this work, Beeswax was used as a coating agent due to its hydrophobicity. The purpose of this work to determine the concentration and time of beeswax coating on the mechanical properties of biodegradable foam. Beeswax was varied at 0, 2, 4, 6, 8, and 10% wt concentration with coating duration process for 30, 60, 90, 120, and 150 seconds. Biodegradable foam was produced by baking process at 80°C for 1 hour 20 minutes. The results showed that the beeswax coating process increases the water resistance, although it does not significantly affect the tensile strength. Beeswax addition as much as 4% wt. for 150 seconds had improved the biodegradable foam properties as much as 1.92%, 73% in 28 days, and 0.09 MPa for water absorption capability, biodegradability, and tensile strength, respectively.

Synthesis of Glucopyranosyl Acetic from Sago Flour as Raw Material for the Synthetic Polymers

Synthesis of glucopyranosyl acetic from sago flour as raw material for the synthetic polymers has been successfully carried out. The synthesis product is obtained through two reaction stages, namely the hydrolysis and esterification reactions. Sago flour is hydrolyzed with 25% HCl and neutralized with 45% NaOH. Glucose hydrolysis of sago starch and acetic anhydride was esterified using a zinc chloride catalyst. Synthesis product was obtained as a white solid substance (57.31% recovery), a melting point of 110 - 111oC, and Rf 0.79 on TLC (SiO2, n-hexane: ethyl acetate = 9:1 v/v). The results of the analysis of synthesis products with FTIR and GC-MS spectrometers showed that the synthesis product was glucopyranosyl acetic or 2,3,4,6-tetra-O-acetyl glucopyranose.

Physicochemical properties of microwave heated sago (Metroxylon sagu) starch

Sago starch is an underutilized starch due to its low functionality in food formulation. Modification is effective in improving starch functional properties. In this study, the starch were modified to enhance its functional properties. The starch was microwave-heated with different treatment durations of 5, 10, 15, or 20 min, separately, yielding microwave-heated starches (MHT1, MHT2, MHT3, and MHT4). The modified starches have irregular shaped granules and fissures while maintaining their mean diameters. The degree of double helix had increased, indicating more double helix structure of amylose formed. The modified starches’ moisture content, solubility, and paste clarity were significantly decreased. The MHT4 had its swelling power and syneresis increase. In conclusion, the treatment duration influenced the physicochemical properties of the sago starch, which is related to the formation of amylose double helix structure. Further study should focus on the formation of double helix structure in starch and its impact towards food structure.

Effect of solvent concentration in sago starch fractionation

The research studied the effect of solvent concentration in the fractionation process from sago starch in order to achieve the amylose fraction. The amylose is aimed to be applied as a functional material such as for edible film. The fractionation process is carried out by utilizing N-butanol as the solvent with a variety of concentration (10, 12.5 and 15%). The highest result is achieved from the concentration of butanol of 15%. It resulted in a yield of 31.19%, a 30.78% solubility, and swelling ability of 2.37%. The spectra from Fourier transform infrared showed the same specific peaks of the obtained amylose. However, each of them shows different intensity means the fractionation process affect the resulted amylose.

Synthesis and Characterization of Graft Copolymer of Sago Starch- g- Poly (Acrylamide) Using Potassium Persulphate Initiator

Synthesis and Characterization of Graft Copolymer of Sago Starch- g- Poly (Acrylamide) Using Potassium Persulphate Initiator

Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils

Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had the moisture, ash, protein, fat, fiber, and carbohydrate contents of 9.74, 1.17, 6.94, 0.45, 1.22, and 80.50%, respectively. The hardness of the un-fried crackers (17.19 N) was higher than that of others, while the fried crackers were lower (5.00 N). The crackers from Molat sago starch were liked by panelists in their taste and perceived to have a standard aroma. Whereas panelists extremely desired color, crispiness, and overall likeness. Crackers developed from Molat sago starch, and palm weevil larvae can fulfill the demands of nutritional security.