Utilization of Sago Starch from Various Regions in Indonesia for Glucose Syrup Production

Abstract

Sago is one of carbohydrates sources representing potential commodity as staple food and industrial raw materials. Indonesia has the largerst area of sago in the world, and sago trees spread out in all parts of Indonesia. Five samples of sago starch from small-scale processing industries (S1 North Sulawesi, S2 West Java, S3 Riau, S4 Papua, and S5 South Kalimantan) were analyzed their chemical compositions, and utilized them for glucose syrup production, compared to commercial corn and cassava starches. Most of samples have similar compositions, except for moisture and ash contents as influenced by extraction process. Sago starch can be utilized for glucose syrup production through acid or enzymatic hydrolysis. Compared to commercial starch, sago can be converted into glucose syrup in similar quality for enzymatic hydrolysis with DE of 93.14-96.54, while acid hydrolysis produced lower quality of syrup with DE 47.38- 51.35. Since all sago samples have low degree of whiteness, it influenced to the clarity of glucose syrup.