| dc.description.abstract | Sago starch, has a cheap price, a lower quality. Some problems associated with low quality of sago starch including low degrees of whiteness, starch particle size is not uniform, and the declining in starch content during the extraction process in rural areas. Color change of starch during the extraction process is a factor that causes decreasing of starch quality. When the trunk is cut and shredded, browning reaction occurs and strongly bound to the starch granule. Sago starch, isolated from the stem of sago palm, a white granule, is tasteless and odorless. Starch granules are not soluble in cold water. In the extraction, sago pith used must be fresh and must be directly processed. If it delayed would cause starch reduced in the degree of whiteness. Some starch importing countries were unsatisfied with the variety of quality of sago starch, which mostly have very low quality. This causes limited application of sago in the industry. One way to overcome the low quality of sago is to utilize for the production of glucose syrup, which does not depend on the nature of native sago starch. | en |
