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INCORPORATING MORINGA AND KATUK LEAF EXTRACTS IN THE PRODUCTION OF SAGO BASED LIQUID SUGAR: SENSORY PROPERTIES, GLUCOSE CONTENT AND ANTIOXIDANT ACTIVITY

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 5 (2019)

DOI
10.33772/jstp.v4i5.9417
ISSN
2527-6271
Published
2019-11-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT Incorporation of the extracts of Moringa and Katuk leaves in the production of sago based liquid sugar was one way to diversify and improved its added value. The liquid sugar produced had a better anti-oxidant activity, but had a lower sensory properties. A pilot plant scale production of this liquid sugar was attempted in collaboration with a small scale enterprise in Moramo,Southeast Sulawesi. This study was aimed to determine the fortification effect of Moringa and Katuk leaf extract on the properties of sensory, and anti-oxidant activity of the sago liquid sugar. The sugar was produced enzymatically through liquefaction and saccharification processes employing commercial alfa-amylase and amyloglucosidase. The sugar was then fortified with the extract of Moringa and Katuk leaves, with various concentrations, i.e. G0 (100 % liquid sugar as a control); G1 (95% liquid sugar + 5% Katuk extract), G2 (95% liquid sugar + 5% Moringa extract), G3 (90% liquid sugar + 5% Moringa extract + 5% Katuk extract), G4 (85% liquid sugar + 5% Moringa extract + 10% Katuk extract), and G5 (85% liquid sugar + 10% Moringa extract + 5% Katuk extract). The results showed that fortification of Moringa and Katuk leaf extract had a significant effect on the sensory properties, and anti-oxidant activity. The G1 treatment produced better sensory properties. Increasing the content of leaves extracts had also increased the anti-oxidant activity. There was no significant differences in the glucose content of the sugar. Considering various aspects of the results obtained, the G3 formula was then scaled up for pilot plant production by a small scale enterprise. This study had indicated that a nutritional food ingredients and added value may be made through a diversified process of sago flour. Keywords: Moringa, katuk, sago liquid sugar, anti-oxidant, sensory properties INTRODUCTION The use of sago as a food has long been recognized and has even become

Collaboration network of the authors

40 authors · 125 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Parepare
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo28
Hermanto HermantoUniversitas Halu Oleo24
RH Fitri FaradillaAffiliation unknown19
Muhammad Syukri SadimantaraUniversitas Halu Oleo14
LA KARIMUNAUniversitas Halu Oleo13
SRI REJEKIUniversitas Halu Oleo12
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown11
Kobajashi Togo IsamuAffiliation unknown9
Djukrana WahabAffiliation unknown9
Mariani. LAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown4
Asnani AsnaniAffiliation unknown4
Tadjuddin TadjuddinAffiliation unknown2
Ryan HidayatAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Restu LibrianiAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Mustaman tahirAffiliation unknown1
Rianda La RiandaAffiliation unknown1
Awaluddin SabaAffiliation unknown1
Muhammad Jusuf AbadiAffiliation unknown1
Irmawatty Paula TamburakaAffiliation unknown1
Christofel Filemon DirmanAffiliation unknown1
isti istiAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Tajuddin TajuddinUniversitas Muhammadiyah Parepare1
Al ImranAffiliation unknown1
La Ode SafuanUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">INCORPORATING MORINGA AND KATUK LEAF EXTRACTS IN THE PRODUCTION OF SAGO BASED LIQUID SUGAR: SENSORY PROPERTIES, GLUCOSE CONTENT AND ANTIOXIDANT ACTIVITY</dc:title>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Natsir, Muhammad</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Asranudin, Asranudin</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT Incorporation of the extracts of Moringa and Katuk leaves in the production of sago based liquid sugar was one way to diversify and improved its added value. The liquid sugar produced had a better anti-oxidant activity, but had a lower sensory properties. A pilot plant scale production of this liquid sugar was attempted in collaboration with a small scale enterprise in Moramo,Southeast Sulawesi. This study was aimed to determine the fortification effect of Moringa and Katuk leaf extract on the properties of sensory, and anti-oxidant activity of the sago liquid sugar. The sugar was produced enzymatically through liquefaction and saccharification processes employing commercial alfa-amylase and amyloglucosidase. The sugar was then fortified with the extract of Moringa and Katuk leaves, with various concentrations, i.e. G0 (100 % liquid sugar as a control); G1 (95% liquid sugar + 5% Katuk extract), G2 (95% liquid sugar + 5% Moringa extract), G3 (90% liquid sugar + 5% Moringa extract + 5% Katuk extract), G4 (85% liquid sugar + 5% Moringa extract + 10% Katuk extract), and G5 (85% liquid sugar + 10% Moringa extract + 5% Katuk extract). The results showed that fortification of Moringa and Katuk leaf extract had a significant effect on the sensory properties, and anti-oxidant activity. The G1 treatment produced better sensory properties. Increasing the content of leaves extracts had also increased the anti-oxidant activity. There was no significant differences in the glucose content of the sugar. Considering various aspects of the results obtained, the G3 formula was then scaled up for pilot plant production by a small scale enterprise. This study had indicated that a nutritional food ingredients and added value may be made through a diversified process of sago flour. Keywords: Moringa, katuk, sago liquid sugar, anti-oxidant, sensory properties INTRODUCTION The use of sago as a food has long been recognized and has even become</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-11-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/9417</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i5.9417</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/9417/6642</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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