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The Novelty of Producing Maltodextrin From The Local Sago of Papua

AVOGADRO · Vol. 7 No. 1 (2024) · pp. 27–33

ISSN
2579-9630
Published
2024-06-01
Publisher
Universitas Cenderawasih
Language
eng
License
creativecommons.org/licenses/by/4.0

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.

Collaboration network of the authors

30 authors · 94 co-authorship links

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Co-authorOrganisationJoint articles
Mingsep Rante SampebuaAffiliation unknown3
Yuliana R. YabansabraAffiliation unknown2
Himawan HimawanAffiliation unknown2
Alowisya FutwenbunAffiliation unknown2
Vita PurnamasariAffiliation unknown1
Henderina J. KeiluhuAffiliation unknown1
Ign Joko SuyonoAffiliation unknown1
Euniche R.P.F. RamandeyAffiliation unknown1
Daniel Z. K. WambrauwAffiliation unknown1
LALU P.I. AGAMAWANAffiliation unknown1
IRJA T. SIMBIAKAffiliation unknown1
Anna RumabarAffiliation unknown1
Remuz M.B. KmurawakAffiliation unknown1
Tiku TandiangngaAffiliation unknown1
Supeno SupenoAffiliation unknown1
Lodwyk N. KrimadiAffiliation unknown1
Fernandes J.P. BonayAffiliation unknown1
Johnson SiallanganAffiliation unknown1
Yohanes RusmantaAffiliation unknown1
Leremina AudAffiliation unknown1
Yohanes B.J. RusmantaAffiliation unknown1
Evelin E. N. WutoyAffiliation unknown1
Suwito SuwitoAffiliation unknown1
Sriyanto SriyantoAffiliation unknown1
Naomi M SimamoraAffiliation 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://ejournal.uncen.ac.id/index.php/JA/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Novelty of Producing Maltodextrin From The Local Sago of Papua</dc:title>
	<dc:creator>Mandik, Yohanis I</dc:creator>
	<dc:creator>Asmuruf, Frans A</dc:creator>
	<dc:creator>Wororomi, Jonathan K</dc:creator>
	<dc:creator>Ansanay, Yane O</dc:creator>
	<dc:creator>Tanawani, Evi J</dc:creator>
	<dc:description xml:lang="en-US">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.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Cenderawasih</dc:publisher>
	<dc:date>2024-06-01</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://ejournal.uncen.ac.id/index.php/JA/article/view/3886</dc:identifier>
	<dc:source xml:lang="en-US">AVOGADRO; Vol. 7 No. 1 (2023): AVOGADRO Jurnal Kimia ; 27-33</dc:source>
	<dc:source xml:lang="id-ID">JURNAL AVOGADRO; Vol 7 No 1 (2023): AVOGADRO Jurnal Kimia ; 27-33</dc:source>
	<dc:source>2579-9630</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JA/article/view/3886/2747</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Yohanis I Mandik; Frans A Asmuruf; Jonathan K Wororomi, Yane O Ansanay; Evi J Tanawani</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>