Sago Starch Research Articles

Effect of sorbitol in application of edible coating on the quality of potato chips

The goal of this study is to investigate the effect of edible coating material types and concentrations of sorbitol to improve the quality of potato chips produced from Granola. Factors studied were type of material for edible coating that consists of: alginate, CMC, acacia gum, sago starch and the concentration of sorbitol which comprises of: 1%, 2%, and 3 %. This study used a randomized complete block design. The variables observed were chemical properties (moisture content, ash content, and fat content) as well as sensory attribute (color, crispness, and preference). Control is also provided to evaluate the effects of treatments. Based on the obtained data, the treatment of application of edible coating from acacia gum at a concentration of 2 % sorbitol produce potato chips that well accepted by the panelists. By this treatment, potato chips’ properties are moisture content 3.20%; ash content 1.57%, and fat content 35.78%. Therefore, sorbitol also plays an important role on determining the quality of potato chips. Further investigation is required to confirm the result by applying this edible coating on other varieties of potato tubers.

The application of different Bacillus subtilis contained formula as bio fungicide tablet to control Ganoderma boninense in oil palm nurseries

This study aimed to determine effect of different Bacillus sp. endophytic contained formula as bio fungicide tablet to control Ganoderma boninense in oil palm nursery. A Complete Randomized Design, 5 treatments and 4 replicates were used. The treatments were different formula namely: F0 = Bacillus sp. endophytic, F1 = Bacillus sp. endophytic + sago starch + peat + tapioca flour, F2 = Bacillus sp. endophytic + corncobs flour + sago dregs + tapioca flour, F3 = Bacillus sp. endophytic + solid + talk + tapioca flour, F4 = Bacillus sp. endophytic + pineapple skin flour + zeolite + tapioca flour. Data were analyzed using ANOVA at a = 5%. The results showed that all formulas were able to slow down incubation period and reduce disease intensity. However, the increase of seedlings height, number of leaves, increase in tuber diameter, root volume, root canopy ratio and dry weight of roots is not affected. F3 was found as best formula due to able control G. boninense by slowing down disease incubation period and reduce its intensity to 0% within 140 days. That formula also shows better in increasing seedling height, number of leaves, diameter of stem, root volume, and weight dried root.

PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU

Purple sweet potato ice cream is an ice cream made from purple sweet potato paste as main ingredient. In general, ice cream production use of stabilizer for effecting the characteristic. One of the ingredients as the stabilizers are carrageenan and sago starch. This research aimed to find out the effect of carrageenan and sago starch formulation on physical, chemical and sensory properties of purple sweet potato ice cream. The research design was using a randomized block design of 1 factor which is comparison different ratios of carrageenan and sago starch that consist of 6 level of treatment (0.5%:0.0% , 0.4%:0.1% , 0.3%:0.2%, 0.2%:0.3%, 0.1%:0.4 and 0.0%:0.5%) with 4 replication. The research showed that the most preferred of ice cream at carrageenan 0% and sago starch 0.5% formulation with the physical (melting time is 2.01 minute/g, the viscosity is 4.25 d.PaS and overrun 38.79%), the chemical (11.11% of fat and 34.60°Brix of TDS), and sensory such as aroma 3.77(like), taste 4.03 (like), and texture 3.80 (like)

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment

Starch granules containing amylopectin-rich fractions like sago starch may remain insoluble and undamaged decreasing properties of the film. The aim of this study is to characterize native sago starch films prepared using ultrasonication. An ultrasonication probe was used during gelatinization for 2.5, 5, and 10 min respectively. Ultrasonication decreases the incomplete gelatinized granules resulting in a film with a more compact structure, and lower moisture vapor permeability than non-treated film. The longest duration resulted in a film with the highest transparency, and the highest thermal resistance. The duration for 5 min increased tensile strength of the film by 227%, and its moisture absorption decreased by 29.83% compared to non-sonicated film. After ultrasonication for 10 min, melting temperature increased by 7% in comparison to non-sonicated film. This work promotes a simple method to improve the tensile and physical properties of starch based film.

The Effect of Reaction Time and pH on the Process of Sago Starch

The purpose of this study was to determine the optimal operating conditions in the process of making oxidized starch. Tapioca oxidizing reaction is using sodium hypochlorite compound. The fixed variable is the weight of cassava starch as much as 20 gr, 50 ml of 0.01 N sodium hypochlorite and condition of reaction is at room temperature. Variable changes are pH 6, 7, 8, 9 and reaction time 30, 60, 90, 120 minutes. Characteristics of oxidized starch were a carboxyl group, swelling power, and solubility analysis. The application of oxidized sago starch is as an adhesive in the pulping process. From the results of the study it can be seen that as the reaction time increases, carboxyl groups increase, decrease in swelling power and increase in solubility. Whereas along with the increase in pH of the solution there was an increase to pH 8 but then decreased at pH 9 and reaction time 90 minutes.

A Facile Approach to Fabricate Dual Purpose Hybrid Materials for Tissue Engineering and Water Remediation

Creating hybrid materials with multifunctionality and robust mechanical stability from natural resources is a challenging proposition in materials science. Here, we report the scalable synthesis of hybrid collagen scaffolds using collagen extracted from leather industry wastes and sago starch derived from agro-industry. The hybrid scaffolds were incorporated with TiO2 nanoparticles and cross-linked with oxidized sago starch. The biocompatibility, thermal stability and antimicrobial property of hybrid scaffold enabled its application in burn wound healing demonstrated through albino rat models. The highly porous hybrid scaffolds are shown to be super-compressible, which is typically forbidden in materials of biological origin. We demonstrate that the hybrid scaffolds concurrently display both adsorption and absorption behavior in the removal of oil and dye molecules, respectively from contaminated water. This study paves the way for the development of novel multifunctional and shape recoverable hybrid materials specifically from renewable resources.

The Effect of Acid Hydrolyzed Sago Starch on Mechanical Properties of Natural Rubber and Carboxylated Nitrile Butadiene Rubber Latex

Abstract Sago starch is an organic filler that provide biodegradable properties to natural and synthetic rubber latex thin film products upon disposal. There is antagonism effect between biodegradability and mechanical properties of sago filled XNBR latex films where it prone to agglomerate and incompatible with latex system which, eventually reduced the mechanical properties of the latex films. The objective of this research is to develop a small particle size sago starch to improve the mechanical properties and biodegradability of latex films upon disposal. The native sago starch (NSS) was hydrolyzed with different hydrolysis condition at different temperature, acidity and duration. The results showed that the optimum synthesis parameters of preparation acid hydrolysis sago starch was at 2.18 M sulphuric acid under non heated condition (27°C) for 7 days. The particle size of native sago starch is 1.233 µm and it reduced to 0.313 µm under same condition. It was found that the AHSS has improved mechanical properties and swelling resistance of latex films as compared to NSS filled NR latex films and NSS filled XNBR latex films. The biodegradation assessment by mass loss analysis indicates AHSS filled NR latex and XNBR filled latex films has higher degree of biodegradation rate. Overall addition of AHSS has increased the mechanical and biodegradable properties of both type of latex films (NR and XNBR) compared to NSS.

The Influence of Sago Starch Dispersion on Mechanical Properties of Biodegradable Natural Rubber Latex Films

Abstract The biodegradability of natural rubber (NR) latex films can be improved by the addition of starch dispersion, which commonly prepared using anchoid as a dispersing agent. The purpose of this study was to investigate the influence of different types of dispersing agent; sodium alginate and carboxymethyl cellulose (CMC) in preparation of sago starch dispersions. The effect of different types of sago starch dispersions on mechanical properties (tensile and tear strength), swelling index and crosslink density of NR latex films were investigated. The results revealed that a good dispersion stability of sago starch sodium alginate gave better swelling index and mechanical properties, and higher crosslink density compared to NR latex with sago starch CMC. Based on the results obtained, the utilization of sodium alginate can be used as a replacement of anchoid in preparing the sago starch dispersions which gives comparable mechanical properties of biodegradable NR latex films.

Physico-chemical properties of biodegradable films of polyvinyl alcohol/sago starch for food packaging

Abstract In this study, polyvinyl alcohol (PVA) was blended with sago starch (SS) films in presence of glycerol as plasticizer. The solution was prepared using solution casting method prior irradiation using electron beam for crosslinking process. The effect of incorporation of sago starch into the PVA matrix was studied using various techniques using tensile test, FTIR, SEM and AFM- 3D. FTIR spectroscopy was used to check the sago presence in the PVA matrix. Obtained results from the AFM-3D shows that PVA/SS films have relatively rougher surface topography which contributed to the chemically attached sago starch onto the PVA materials as compared to the raw films. Tensile test results revealed that film without starch has higher tensile strength compare to films with starch.

Effect of plasticizer on physical and mechanical properties of ldpe/sago starch blend

Starch-based polymeric materials offer a renewable, economical alternative to existing petroleum based, non-renewable or costly polymeric materials. The aim of this study is to develop degradable starch-low density polyethylene (LDPE) composites with enhanced mechanical properties. This research studies the effect of different kind of plasticizer. The compounding of the LDPE with sago starch was performed via a twin screw extruder followed by injection molding. Studies on their physical, mechanical of each formulation were carried out by density, melt flow index (MFI), tensile, flexural, impact. The presence of high starch contents had an adverse effect on the mechanical properties of LDPE/starch blends. However, the addition of compatibilizer or plasticizer improved the interfacial adhesion between the two materials, hence, improved the tensile properties of the blends. After using the proper composition and processing condition, mechanical properties of plasticized LDPE/SS blend are significantly higher than those of the unplasticized LDPE/SS blend with the same starch contents.

Thermoplastic Starch–PVA Nanocomposite Films Reinforced with Nanocellulose from Oil Palm Empty Fruit Bunches (OPEFBs): Effect of Starch Type

ABSTRACT This research studied the effect of three types of starch on the properties of thermoplastic starch (TPS)–Poly (vinyl alcohol) (PVA)–cellulose nanocomposite films. Three different types of starch with amylose and amylopectin contents used were corn starch, cassava starch, and sago starch. Meanwhile, the nanocellulose was isolated from oil palm empty fruit bunches (OPEFBs) by mechanical treatment using ultrafine grinder. The nanocomposite films were made by evaporation casting method. It was found that the difference of amylose content in the native starch affected the properties of nanocomposite films. Meanwhile, the nanocellulose added into matrix TPS–PVA could increase tensile strength of TPS–PVA nanocomposite films.

Nutrient Release Performance of Starch Coated NPK Fertilizers and Their Effects on Corn Growth

<p>One way to control or slow down the nutrient release rate from fertilizer is by coating technique. Nowadays the use of biodegradable coating materials for slow-release fertilizer (SRF) is preferable because of environmental issues. This research was aimed to make SRF using starches and cellulose as the coating materials and to test the release rate of the nutrients. Five kinds of starches (cassava, corn, sago, wheat, and glutinous rice) and carboxymethyl cellulose (CMC) were used as coating material for granulated NPK fertilizer. The coated fertilizers (NPK SRF) were tested for their leaching rate in the soil by percolation experiment. The results showed that the kind of starch used influenced the release rate of the NPK SRFs. The NPK SRF coated with sago starch exhibited slow release rate and low leached nutrients which also resulted in slow growth of corn plant, as expected of SRF. The use of starch and CMC as biodegradable coating materials in this research has a possibility to affect the microbial activity in the soil so that the nutrient release became faster than the uncoated NPK fertilizer.</p>

Pengaruh Fraksi Volume Serat Empulur Sagu (Metroxylon sp) dan Presentase Alkali terhadap Pengujian Impak serta Absorpsi Air pada Komposit Berserat Sagu

Human necessities for good material to support daily activity are growing up, especially eco-friendly material. Applications such as decoration, interior, until the furniture increased along with the population growth. Sago (Metroxylon sp) as one of the plants and also as one of the staple food in Maluku, this plant thrives in Maluku. To be processed into sago that is ready to eat required the process of extraction of sago tree (Metroxylon sp) trunk that leaves waste sago pith (fiber). In this research the utilization of waste fiber sago pith in use as composite amplifier with matrix is sago starch. Research using natural ingredients as composite maker, is expected to get composite that have good impact strength and good water absorption rate. The composites were made using hand lay up method with variation of volume fraction of sago pith fiber is 30% and 50% with NaOH solution and aquades in alkaline process with percentage comparison of 3%, 5%, 7% and 9% for 120 minutes immersion time. The results of this study found the best impact strength on the composite with a variation of fiber volume of 50% with alkaline process 9% with the highest value on the energy absorbed composite 6,9303 (J) with impact strength 0.0693 (J/mm 2 ). The best water absorption rate is at 8.67% occurring on a 50% fiber fraction variation with a percentage of 9% NaOH alkali process.

Separation of sago starch from model suspensions by tangential flow filtration

Sago starch producing mills in Malaysia generate approximately 20 tons of effluent per ton of starch produced. The effluent contains mainly starch and very low concentrations of nitrogenous compounds. The starch could be recoverable by Tangential Flow Filtration (TFF). The aim of this study was to apply TFF to separate the starch from 1% (w/v) model suspensions in simulated sago effluent. Polysulfone membrane filter cassettes of 0.45 µm pore size and 0.1 m2 were used for these experiments. Fifty-liter of a starch suspension was concentrated to less than 10-L. The main finding in this study was that increasing membrane filtration area improved the filtration efficiency from 81% to 85.4%, when lower transmembrane pressure (TMP) was employed. Turbidity, total suspended solids, and chemical oxygen demand before and after the treatment were significantly different (p < 0.05). In conclusion, TFF functioned efficiently to separate sago starch from suspensions. It was found that membrane area and low TMP enhanced the flux rate and minimized the reversible clogging. Moreover, membrane permeability was recovered and cleaned almost to its original permeability.

KARAKTER MUTU STRAWBERRY (Fragaria virginiana) SELAMA PENYIMPANAN DENGAN PERLAKUAN EDIBLE COATING CAMPURAN SORBITOL DAN PATI SAGU

This study aims to determine the effect of the use of sorbitol and sago starch as edible coating on the quality of strawberry (Fragaria virginiana) during storage and to determine the quality and freshness quality of strawberries after the addition of sorbitol on the patisagu as edible coating during storage. ) Non factorial arranged factorial with 2 factors. Factor I: Comparison of sorbitol, sago starch and distilled water2 = concentration of 0 ml sorbitol (control) + 10 gram sago starch + aqudes 500 ml, S1 = concentorasisitbitol 1 ml + 10 gram sago starch + aqudes 500 ml, S2 = concentration of 3 ml sorbitol + 10 gram sago starch + aqudes 500 ml, S3 = 5 ml sorbitol concentration + 10 gram sago starch + aqudes 500 ml, S4 = 7 ml sorbitol concentration + 10 gram sago starch + 500 ml aqudes starch. Factor II is the length of storage, as long as 5 days. The results showed that the concentration of sorbitol and sago starch as edible coating on strawberry (Fragaria virginiana) quality during storage was not significantly different from weight loss with 1 ml sorbitol concentration at storage (2 days), ie 0.03%. It was also not significantly different from Vitamin C with the concentration of sorbitol 3 ml at storage (5 days), that is, 0.05%. Similarly, the total acid level was not significant with a concentration of 3 ml at storage (4 days), that is, 0.10%. And also the color followed was not significant with the concentration of 5 ml sorbitol at storage (4 days) which was 3.2%.

PEMANFAATAN GLISEROL DAN PATI SAGU SEBAGAI EDIBLE COATING PADA PENYIMPANAN JERUK SIAM MADU (Citrus nobilis)

This study aims to determine the effect of adding glycerol and sago starch as edible coating on the quality of honey citrus fruits during storage and to determine the quality and freshness quality of siamese citrus honey after the addition of glycerol and sago starch as edible coatings on the quality of honey siam during storage . This study used a non-factorial Completely Randomized Design (RAL) arranged in factorial with 2 factors. Factor I: Comparison of glycerol, sago starch and distilled water. G0 = 0 ml glycerol concentration (control) + sago starch 10 gram + 500 ml distilled water, G1 = glycerol concentration 2ml + sago starch 10 gram + 500 ml distilled water, G2 = 4 ml glycerol concentration + sago starch 10 gram + aquades 500 ml, G3 = 6 ml glycerol + sago starch concentration 10 gram + 500 ml distilled water, G4 = 8 ml glycerol concentration + 10 sago starch + 500 ml distilled water. Factor II: Duration of storage (days). H0 = 0 days, H1 = 3 days, H2 = 6 days, H3 = 9 days, H4 = 12 days, H5 = 15 days. The results showed that the concentration of glycerol and starch of sago as edible coating on the quality of citrus honey during storage was significantly different from the weight loss with the concentration of glycerol = 8 ml at storage (15 days) which was 0.27%; and followed by Vitamin C significantly different from storage (12 days) with glycerol concentration = 0.06%, then total different acids were not significant at storage (15 days) with 0.02% glycerol concentration and different colors not significant with 1 ml glycerol concentration on storage (6 days) which is = 4.00%.

Preparation of Degradable Sago Starch Film Incorporated with Zinc Oxide (ZnO) Nanoparticles for Enhanced Chemical Barrier and Mechanical Properties

The main objective of this study is to reinforce the mechanical strength and water resistance abilities of sago starch biopolymer by incorporating ZnO nanofillers. The biopolymer based nanocomposite films were cast utilizing different weight percentages of ZnO nanofillers (0, 1, 3 or 5 wt%) in sago starch matrix through solution casting technique. Uniform dispersing of ZnO nanofillers throughout the sago starch matrix was achieved by sonication and also to prevent the formation of ZnO nanoparticles aggregates. This was to further reinforce the chemical barrier properties of the film The results illustrated that with the increase of loading of ZnO nanoparticles from 0 to 5 wt%, the tensile strength and elastic modulus improved from 0.180 to 0.980 MPa and from 3.410 to 6.401 MPa respectively for the films, attributing to the high surface to volume ratios, the high mechanical strength of ZnO nanoparticles and the strong nanofiller-matrix interfacial adhesion. The elongation at break also enhanced owing to the slippage of ZnO nanofillers and the oriented sago starch polymer which activated the shear flow of the sago starch polymer. Sago starch nanocomposites with ZnO loadings varied from 0 to 5 wt% demonstrated decreased water vapour permeability from 4.992 × 10−10 g m−1 s−1 Pa−1 to 2.723 × 10−10 g m−1 s−1 Pa−1.

Karakteristik Sifat Fisik dan Kimia Edible Film Pati Sagu Rumbia (Metroxylon sagu Rottb) untuk Bahan Baku Cangkang Kapsul (Characteristics of Physical and Chemical Properties of Edible Film of Rumbia Sago Starch for Capsule Shell Material)

The purpose of this research was to analyze the physical and chemical properties of sago starch edible film (Metroxylon sagu Rottb) as capsule shells material. The research was started with the extraction of the rumbia starch, and was followed with the production of edible film added with modified carrageenan concentrations (20% and 30% w/w) to the main compound. Organoleptic test showed that the color and odor of the films were normal. Water content of wet sago and dry sago was 12.55%, and 5.38%, respectively. Although the addition of carrageenan increased the water content but still corresponded with SNI gelatin quality standard with a maximum of water content of 16%. The ash content of fresh sago and dry sago was 0.36% and 1.09%, respectively, and the content increased significantly with the addition of carrageenan. The pH of all varied samples was 5.5 – 7.0, and the pH was in accordance with SNI. Meanwhile, the heavy metal content of the samples measured by means of AAS was negative. Based on viscosity testing withBrookfield method, high carrageenan concentration led to low viscosit. tensile strength test based on ASTM D 882-2002 gave positive results for dry sago (21.05 kg/cm2) whereas fresh sago with modified 20% and 30% carrageenan had tensile strength of 5.33 kg/cm2 and 18.18 kg/cm2, respectively. The results showed that sago starch had the potential as a raw material for producing soft capsules by modified composition to enhance physical and mechanical properties in order to meet the quality standard of edible film.

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Carboxymethyl sago starch (CMSS) is prepared using carboxymethylation reaction. The reaction times are varied to determine the optimum degree of substitution (DS) and reaction efficiency (RE). The CMSS prepared via carboxymethylation for 3 h shows the highest DS and RE. The CMSS hydrogel is prepared using citric acid as a cross‐linker. The effects of the preparation condition of citric acid/CMSS hydrogel such as the percentage of citric acid (w/w), cross‐linking periods, and cross‐linking temperature on the gel fraction are investigated. The optimization of preparation conditions of hydrogels using cross‐linker demonstrated 25% higher gel fraction compared to previously reported sago starch hydrogels prepared via irradiation cross‐linking. The swelling study is carried out in distilled water (pH 6.5), acidic (pH 1.2), neutral (pH 7.4), and alkaline (pH 11) media. The release behavior of methylene blue (MB) as the drug model suggests the potential of CMSS hydrogel to be used in drug delivery applications.