The Novelty of Producing Maltodextrin From The Local Sago of Papua

Abstract

Sago (sago Metroxylon Rottb) is an abundant starch source in Indonesia but has not been used optimally. On the one hand, Indonesia is still importing modified starch, including starch-based maltodextrin, to meet the needs of industry, especially pharmaceuticals and food. Maltodextrin production from sago starch of Papua is expected to support the development of plant-based starch derivative products in Indonesia. This study produces sago starch-based maltodextrin through hydrolysis using two constant time parameters for 60 minutes, temperature 80⁰C, and varied enzyme alpha-amylase into three different loadings of 0.05%, 0.075%, and 0.1%. Some of the acceptable characterizations of Maltodextrin measured were Dextrose Equivalent (DE) and solubility in water corresponding to values of 16.7 and 96.9%, respectively, which were obtained from Sago starch sample hydrolyzed using the highest enzyme loading of 0.1%. Another supporting parameter is the lowest moisture content of 5.46%, generated by the enzyme loading of 0.1% during hydrolysis. This study has good prospects and is achievable to support local food development towards industry in Papua and feasible to missing text.