Characterization of Sago Starch and Study of Liquefication Process on High Fructose Syrup Production

Abstract

Sago starch contains high carbohydrate and found in large quantities in Indonesia. However, the utilization of sago starch have not been up to. In this study, hopefully sago starch can be used as one of the alternative sweetener called high fructose syrup. The study was divided into two, named characterization study and liquefication stage study. Characterization of the starch was carried out by the determination of carbohydrate content, water content, amylose content of starch, starch gelatination temperature, swelling and amylose leaching, and carbohydrat leaching. The liquefication stage study was conducted by varying enzyme and sago starch suspense concentration in producing dextrin to obtain the best value of concentration. The result of the characterization studies shows the value of carbohydrate contained in starch is 84,78% with the value of amylose concentration is 25,65%, water content of 14,1-17,2%, gelatinization temperature of 76-86oC. Liquefication stage study represents that the highest yield is given by sago starch concentration of 25% w/v with α-amylase enzyme concentration of 0,1% v/w and liquefication time length process of two hours.