An Overview of The Traditional Use of Sago for Sago-based Food Industry in Indonesia

Metaragakusuma, Andi Patiware; Osozawa, Katsuya; Bai, Hu

doi:10.18502/kls.v3i3.382

Cited by 20 publications

(26 citation statements)

References 4 publications

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“…Karena rendahnya daya serap air mengakibatkan pati sagu sulit dibentuk adonan. Sehingga dalam pemanfaatannya pati sagu harus dibuat dengan menuangkan air panas ke dalam pati sagu dan diaduk sampai menjadi adonan lengket untuk dibuat pepeda, kapurung atau sinonggi (Metaragakusuma et al, 2015). Perkembangan pemanfaatannya dengan menambahkan protein untuk dibuat berbagai produk, seperti penambahan kuning telur untuk pembuatan kue bangkit (Afrinati et al, 2016), penambahan tepung kacang merah untuk pembuatan beras analog (Wahjuningsih et al, 2016).…”

Section: Abstrakunclassified

Peningkatan Sifat Fungsional Pati Sagu (Metroxylon Sp.) Melalui Penambahan Isolat Protein Kedelai Dan Transglutaminase

Nurmiati¹,

Raharja²,

Suryadarma³

2020

j.tek.ind.pert.

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The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch, determining the effect of protein concentration of soybean isolates, and determining the effect of the addition of transglutaminase to increase water absorption. The results showed that the addition of 9% concentration of soybean isolate protein could increase water absorption up to 4.60 (g/g). This addition decreased swelling power because the soybean isolate protein has the ability to form a gel lower than starch and also the interaction between starch and protein which limits swelling power. The increase in solubility occured because electrostatic interactions were higher than hydrophobics in the amino acid protein isolates of soybeans. In addition, it decreased peak viscosity, increased final viscosity, decreased viscosity and initial temperature of the gelatinizes. Addition of transglutaminase 2.16 (U/g protein) to sago starch which had been added to soybean isolate protein increased water absorption up to 4.71 (g/g). The addition decreased swelling power and solubility, increased peak viscosity, final viscosity, deterioration of viscosity and initial temperature of gelatinization.

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Section: Abstrakunclassified

Peningkatan Sifat Fungsional Pati Sagu (Metroxylon Sp.) Melalui Penambahan Isolat Protein Kedelai Dan Transglutaminase

Nurmiati¹,

Raharja²,

Suryadarma³

2020

j.tek.ind.pert.

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“…In addition, it is found that there are many foods, snacks and beverages which can be made from sago. More than 63 sago-based food products are found in 21 of the 33 provinces in Indonesia and some of them have been produced by the commercial food industry [19]. The emergence of a sagobased food industry can be used as an indicator that sago demand exists.…”

Section: Sago Situation In Indonesiamentioning

confidence: 99%

The Current Status of Sago Production in South Sulawesi: Its Market and Challenge as a New Food-Industry Source

Metaragakusuma¹,

Osozawa²,

Bai³

2017

J-SustaiN

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This paper gathers information on the current status of sago production in South Sulawesi (Indonesia) including its market and the challenge as a new food-industry source. A case study approach was used for this study. The case studies are a producer of dried sago in Palopo City and a Kapurung (sago processed food) Restaurant in Makassar City. In-depth interviews, observation and sales data collection were conducted for this study. The results show that even though sago production in South Sulawesi has decreased significantly by 86% within 8 years (2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013), demand of sago has increased. This is demonstrated by sales of dried sago which tends to increase by 25% as well as the number of sales spots has increased significantly within a year. Furthermore, the number of our case study`s restaurant outlet has also increased from 1 outlet in 1999 to 4 outlets in 2011, yet, all of these outlets are located in Makassar City. These observations can be used as a parameter of sago demand, and it is predicted that demand will increase in the future. As a new foodindustry source, the sustainability of sago supply as a raw material will be a challenge in the future.

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“…Nowdays, peatland damage is a critical issue in the world. Forest and land fire disasters in Indonesia reached 89,563 hectares out of a total of 328,724 hectares burning by the end of August 2019, and most of it was peatland forests (Metaragakusuma, Katsuya, & Bai, 2016). Fires in peatland forests are much more difficult to deal with compared to fires that occur in high-level mineral soil forests.…”

Section: Introductionmentioning

confidence: 99%

“…Weak and unclear land tenure has likewise prompted overlapping land claims between individuals, communities, companies and governments, consequently facilitating their appropriation. Peatlands now represent a contested frontier region (Laufa & Kavanamur, 2008;Metaragakusuma et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Peatlands Restoration As A Potential Solution To Resolve Peatlands Damage Based On Sustainable Development Goals (SDGS) In Sungai Tohor, Indonesia

et al. 2020

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Peatland restoration is a potential solution to resolve peatland damage but faces an economic-social-environmental exchange (Sustainable Development Goals) that results in strong disagreements between stakeholders who have different interests such as company, community and local or regional government concessions. Successful peatland restoration will depend on how various priorities have been reconciled, as much as it depends on improving governance and cross-sector collaboration well done. The purpose of this paper is to find a solution how to be managing peatlands in Sungaitohor, Indonesia. We use social maps to show the communities concern to restoration of degraded peatland, we try to compare the level of public awareness to prevention efforts and the restoration of peatland damaged by fires Forest and peatlands. The findings of this paper are social map, that explain the community’s participation to efforts of peatland restoration in Sungai tohor, Indonesia.

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An Overview of The Traditional Use of Sago for Sago-based Food Industry in Indonesia

Abstract: Abstract

Cited by 20 publications

References 4 publications

Peningkatan Sifat Fungsional Pati Sagu (Metroxylon Sp.) Melalui Penambahan Isolat Protein Kedelai Dan Transglutaminase

Peningkatan Sifat Fungsional Pati Sagu (Metroxylon Sp.) Melalui Penambahan Isolat Protein Kedelai Dan Transglutaminase

The Current Status of Sago Production in South Sulawesi: Its Market and Challenge as a New Food-Industry Source

Peatlands Restoration As A Potential Solution To Resolve Peatlands Damage Based On Sustainable Development Goals (SDGS) In Sungai Tohor, Indonesia

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