The Effect of Soaking Sago Starch in Acetate Acids on the White Degree of Sago Flour Diyah Yumeina, Suciati Adil, Samsuar
Universitas Hasanuddin
Abstract
Sago flour soaking is a method to improve white of a sago that tends to turn brown and reddish because of the phenolase enzyme activity in sago. This study aims to identify the characteristics of sago flour obtained from sago starch soaking in acetate solutions and to get the best of the sago flour. The method of this research uses Completely Randomized Design (CRD) with two factors, namely variations of submersion time (2 hours, 4 hours, 6 hours) and the acetic acid (CH3COOH) concentration (0%, 0,1%, 0,25%). The data obtained were analyzed using Analysis of Variance (ANOVA) and followed by Duncan Multiple Range Test (DMRT) at 5% significance level. Sago flour soaking with acetic acid has a significant effect on the quality of sago flour, such as the degree of white, water content, and acid level. The longer it takes to submerge and the higher the concentration of acetic acid, the degree of white, water content, and degree of acid sago flour also increase. Results of this research met the quality requirements of sago flour according to sago flour quality standard
Keywords: Sago flour, acetic acid (CH3COOH), the degree of white
