| dc.description.abstract | Sago plants are potential to be developed as an alternative food for people other than rice because Indonesia has a high productivity. Dried sago starch to produce a carbohydrate food source. Sago starch extraction process is done by physical or mechanical means. However, these methods can not produce the optimal yield of starch, the resulting yield of about 15-25%. Therefore required an alternative method using enzymes that can facilitate the release of the starch grains of sago plant tissue that is surrounded by a vacuole cell wall that restrict it so that the resulting starch yield is higher. The purpose of this research is to increase the yield of sago starch using the enzyme cellulase, an enzyme pektinase and mixtures of the two enzymes, enzyme concentration and know best. Experiment design used in this study is Complete Random Design (RAL) with two factors of type enzyme (cellulase, pektinase, and a mixture of both) and the concentration of enzyme (0.5 ml/1000 g; 1.0 ml/1000 g; and 1,5 ml/1000 g). Research conducted in two stages, including preliminary research stage and the primary research phase. Conducted preliminary stage to determine the incubation time to obtain the highest yield of all three types of enzyme activity used the enzymes cellulase, pektinase, and a mixture of both. Specified incubation time was 2 hours, 4 hours, and 6 hours. The result at the 6 hour incubation time gave the highest yield of the three types of enzymes that are used so that the incubation time that would be used for the main study is 6 hours. Overall treatment and pektinase cellulase enzymes and mixtures of both types of enzymes are capable of giving good results for increasing the yield of sago starch at 6-hour incubation time. Sago starch yield a very high 39.10% of achieving treatment resulted in a mixture of cellulase enzymes and enzyme concentration pektinase at 1.5 ml/1000 g. Compared with the control (without treatment) which produces only a yield of 17.04% is an increase in yield by 22%. | en |
