were highly congested, and black in some parts. Efforts at reduction failing, I extended the wounds, in consultation with Mr. Sakes, the then civil surgeon, upwards, for two inches, put back the coils of intestine, stitched the wound by a few knots of quill-suture, and dressed it with carbolic oil, and placed a spica baudage. A full dose of opium gr. iv. was at once prescribed, and brandy and m...

Sago starch is an underutilized due to its low functionality in the formulation of food products. Starch modification can enhance and functional properties such as solubility resistant content, respectively. The sago was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). modified starches exhibit better water (95 °C), oil bindi...

Sago is a native Indonesian plant that has the potential to be developed as food and non-food source because it several advantages, namely high starch content, resistance climate change, being able grow adapt marginal environments. Sustainability of sago plantation management must meet environmental, economic, social institutional aspects. The purpose this study identify dynamics in development...

This study aims to identify the forms of starch in edible plants. research involved several plants such as sago, yam and taro. type uses descriptive quantitative methods by conducting experiments on each sample used. The data collection technique was carried out describing results form from that had been obtained. obtained this showed Sago preparations viewed under a microscope an oval shape sp...

The research objective was to analyze the supply chain of sago industry in Meranti Islands Regency. Case Study PT. Nasional Sago Prima (PT. NSP). carried out March - October 2020. method a survey. analysis used: qualitative and quantitative. Qualitative describe mechanism flow pattern for industry. Meanwhile, quantitative is used components activities. results showed: 1). that occurs creation c...

This devotion aims to answer efforts increase the production of cassava-made sago made by residents Guraping village North Oba Subdistrict.
 Community service using methods; Survey, observation, Focus Group Discussion (FGD) and Training monitoring. The result this was carried out on August 26, Thursday, 2021, when 20.00 Wit completion, participants who attended as many 40 people 29 from ma...

The solid waste of sago industry using cassava was fermented by Aspergillus niger, Aspergillus terreus and Rhizopus stolonifer in solid state fermentation. Cassava waste contained 52 per cent starch and 2.9 per cent protein by dry weight. The amylase activity was maintained at a high level and the highest amylase activity was observed on the 8(th) day in R. stolonifer mediated fermentation. R. ...

Sago palm (Metroxylon sago Rottb.) is one of the carbohydrate-producing crops that has great potential in supporting food security programs. This study aims to determine morphological and genetic diversity based on mat-K gene marker 15 accessions pal have been collected by Research Consortium. research was conducted preparing plant samples, extracting DNA, amplifying DNA with a PCR tools, visua...