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PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU)

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 3 (2021)

DOI
10.33772/jstp.v6i3.18201
ISSN
2527-6271
Published
2021-06-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

Collaboration network of the authors

19 authors · 35 co-authorship links

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Co-authorOrganisationJoint articles
Sophia G. SipahelutAffiliation unknown3
John PattyAffiliation unknown2
Vita Novalina LawalataAffiliation unknown2
Nahda RunafAffiliation unknown1
Rachel BreemerAffiliation unknown1
Vita N. LawalataAffiliation unknown1
Riana A TalakuaAffiliation unknown1
Gleny Merlin OppieAffiliation unknown1
Syane PalijamaAffiliation unknown1
Teodora EmrayAffiliation unknown1
La EgaAffiliation unknown1
Fitri Ramadanti ButonAffiliation unknown1
Febby J. PolnayaAffiliation unknown1
Genoveva KabrahubunAffiliation unknown1
Gelora Helena AugustynAffiliation unknown1
Vita LawalataAffiliation unknown1
Suriati U BajoAffiliation unknown1

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 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU)</dc:title>
	<dc:creator>Tetelepta, Gilian</dc:creator>
	<dc:creator>Picauly, Priscillia</dc:creator>
	<dc:description xml:lang="en-US">The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.</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>2021-06-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/18201</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i3.18201</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/18201/12093</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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