PEMANFAATAN TEPUNG SAGU DALAM DIVERSIFIKASI PRODUK PANGAN

• Main Author: Amara, Satya
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/84199
• Institution: Institut Teknologi Bandung

Indonesia has approximately 5.5 million hectares of sago land, with 5.2 million hectares located in Papua and West Papua provinces. However, the utilization of sago in Indonesia is less than 1% of its availability. Sago plants have a high carbohydrate content of about 95%, are gluten-free, and low in fat. The high carbohydrate content of sago presents a potential to convert sago into flour, which can be used as a raw material for making dry noodles. However, noodles made from sago flour have an excessively sticky texture. This study aims to produce gluten-free dry noodles and evaluate the effects of fermentation treatment on flour protein content, Heat Moisture Treatment (HMT) on amylose content, and the characteristics of the resulting noodle products. The results indicate that fermentation treatment increases the flour protein content, but the increase is not significant, reaching only 0.3%. In contrast, HMT significantly increases the amylose content. The highest amylose content was recorded in sago flour treated with HMT for 6 hours, with a value of 43,85%, compared to 27,72% in untreated sago flour, 36,11% in sago flour treated with HMT for 2 hours, and 43,03% in sago flour treated with HMT for 4 hours. The increase in amylose content affects the stickiness of the noodles, with the HMT 6-hour 90°C noodles showing the lowest stickiness at -0.13 kg, which is lower than that of the wheat flour noodles used as a control. Observed drying characteristics show that temperature and initial moisture content affect the drying rate, with the highest drying rate observed in untreated sago flour noodles dried at 90°C. Sensory evaluation by 10 untrained panelists revealed that wheat flour noodles were most preferred in terms of color. Sago flour noodles without treatment dried at 70°C were the least sticky, while sago flour noodles without treatment dried at 90°C were most preferred in terms of taste.