(A study on physico-chemical properties of sago flour from various regions in indonesia).

Nicolas Tumbel

Abstract


Astudy on physico-chemical properties of sago flour has been done.The sago flour was obtained from various regions of indonesia i.e. Palembang,Banjar Baru,Ambon,Bogor,Sukabumi,Manado,and Irian Jaya.The analysis conducted were moisture,ash,protein,crude fat,crude fiber,starch,amylose & amylopectine,pH,amylograph,fungi test and particle size.The flour from Sukabumi was found out to be the best one.The improvement on sago flour production is still need to be done to get a better quality of flour.


Keywords


Sago flour, physico-chemical properties, Indonesia

Full Text:

PDF


DOI: http://dx.doi.org/10.32765/warta%20ihp.v8i02.2374

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Warta Industri Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Our journal indexed by:


Copyright © Balai Besar Industri Agro, 2018. Powered By OJS 

Theme design credited to MEV edited by Warta IHP

Creative Commons License   
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License