International Seminar on Science

and Technology (ISST) ITS 2017

THE EFFECT OF FERMENTATION TIME AND CULTURE

ADDITION ON INCREASING AMILOSE IN SAGO
(METROXYLON SAGU)

Author :
Ilham Muttaqin Zarkasie, Wuwuh Wijang Prihandini, Hakun
Wirawasista A, Setiyo Gunawan
Presented By :
Ilham Muttaqin Zarkasie & Wuwuh Wijang Prihandini ISST
2017
INTRODUCTION
SAGO (METROXYLON SAGO)
 Area
Region Semi
Wild Forest
Cultivate Sago Production In
Papua 1.200.000 ha 34.000 ha Indonesia
Maluku 50.000 ha 10.000 ha
Sulawesi 30.000 ha
Kalimantan 20.000 ha
Distribution of sago
Sumatera 30.000 ha production in Indonesia
Kep. Riau 20.000 ha
Kep. 10.000 ha
Mentawai
 PROXIMATE COMPOSITION
Water
COMPOSITION CONTENT
Ash
Lipids
Fiber
Protein
Starch 82,90 % COMPOSITION CONTENT
Protein 1,41 %
Amylose 20,61 %
Fiber 0,42 %

Lipids 0,26 % Amylopectin 79,39 %

Ash 1,37 %
Starch Water 13,29 %

Sago is a very high source of starch, 82.9% but has a low amylose content of 20.61%
FERMENTATION PROCEDURE
RESULTS
MICROBIAL
G R O W T H

Adaptive Phase : 0 – 14 h
Exponensial Phase : 14 – 16 h
Static Phase : 16 – 20 h
 STARCH CONTENT
Fermentation Starch
Number of Cell
Time (h) Content (%)
90 Proximate Composition 82,9
85 12 76,39
80 7 x 10^10 sel 7 x 1010 24 73,62
75 7 x 10^11 sel 36 71,18
70
12 74,77
Kadar (%)

1,05 x 10^12 sel

65
7 x 1011 24 70,33
60 3,5 x 10^12 sel
36 70,01
55
50 12 77,2
45 1,05 x 1012 24 74,12
40 36 42,22
0 12 24 36 48 12 65,29
Lama Fermentasi (jam)
3,5 x 1012 24 59,36
36 51
 ANOTHER
STARCH SOURCE
Starch
Characteristics According to Cecil et al (1982), when compared with
Sago Corn Wheat Cassava
other starch granules, sago starch have oval shape
with large enough size that is 20-60 microns. And also
oval round round Cylinder it has a high gelatination temperature, about 69oC
Granules shape

Granula size (µ) 20-60 15 2-10 3-25

Amilose content (%) 27 26 25 17

Gelatination Temp. (oC) 69 62 65 62

AMYLOSE CONTENT
Fermentation Time
Number of Cell Amilose Content (%)
(h)
Proximate Composition 20,61
12 22,10
7 x 1010 24 23,08
36 25,27
12 21,36
7 x 1011 24 21,75
36 22,34
12 23,25
1,05 x 1012 24 24,88
36 27,39
12 29,10
3,5 x 1012 24 31,25
36 33,06
DEBRANCHING
E N Z Y M
PROTEIN CONTENT
Fermentation Time
Number of Cell Protein Content (%)
(h)
Proximate Composition 1,41

12 1,72
7 x 1010
24 1,84
36 1,91
12 1,61
7 x 1011 24 1,71
36 1,85
12 1,83
1,05 x 1012 24 1,95
36 2,04
12 2,42
3,5 x 1012 24 3,05
36 4,11
CONCLUSIONS
CONCLUSIONS
1. The more number of Lactobacillus plantarum cells and the
longer the fermentation, the more will decrease the starch
level and increase protein levels. In the variable 3.5 x 1012
cells and 36 hs of fermentation the starch content decreased
from 82.9% to 51.00% and protein content increased from
1.41% to 4.11%.
2. The more number of Lactobacillus plantarum cells and the
longer the fermentation, the amylose content will increase. In
the 3.5 x 1012 cell variables and 36 hs fermentation the
amylose content increased from 20.61% to 33.06%.
3. Starch decomposition products of this study have the potential
to be developed into low-calorie food products or commonly
called gastrointestinal starch / Resistance starch (RS) with
amylose content of 33.06%