| dc.description.abstract | Sago palm is a potential plant to develop as food and non food materials for Indonesian. The potential of sago in Indonesia is very high so cultivation and postharvest are required to increase added value of sago plant. Sago palm as a source of starch can be used in sugar syrup production. The potency of starch is 200−400 kg tree-1. The aim of this study is to get the optimal condition of sago starch from South Sorong due to sugar syrup processing. This experiment was conducted at Indonesian Center for Agricultural Postharvest Research and Development, Bogor, from February to June 2015. The experimental design used split split plot, ratio starch and water as main factor, α-amylase enzim as sub factor, and glucoamylase as sub sub factor. The optimum condition to make sugar syrup from sago starch Fasampe type is the 1:4 combination between water and sago starch Fasampe type with α-amylase enzyme 1 mL kg-1 of starch and glucoamylase 1 mL kg-1 of starch. The result of the sugar brix value is 17.3 °Brix and the total sugar content is 19%. The optimum condition to make sugar syrup from sago starch Fafion type is the 1:4 combination between water and sago starch Fafion type, α- amylase enzyme 1.2 mL kg-1 of starch and glucoamylase 1.2 mL kg-1 of starch. The result of the sugar brix value is 15 °Brix and total sugar content is 16.2%. | id |
