Riau Province makes sago (Metroxylon sp) one of the alternative sources gluten-free food. Sago has been processed into food ingredients ranging from traditional with local wisdom approaches to modern. The processing was recorded produce hundreds menu creations. However, various kinds foods made sago, this is still constrained by low level consumption sago-based foods. It presumably because comm...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

Studies have shown that today’s youth are shunning away from agricultural activities leading to workforce shortages sustain production. The present study includes a survey of 200 youths involved in the sago industry Malaysia’s four major districts Sarawak understand their general perceptions and employment patterns both non-sago. Results showed proportion respondents were employed either full-t...

The adsorption process is being widely used by various researchers for the removal of heavy metals from waste streams and activated carbon has been frequently used as an adsorbent. Despite its extensive use in the water and wastewater treatment industries, activated carbon remains an expensive material. In recent years, the need for safe and economical methods for the elimination of heavy metal...

Abstract The threat of a food crisis due to the COVID-19 pandemic in last two years has become national issue. It is necessary build system that accordance with potential local resources as substitute for rice, namely sago. One foodstuffs recorded Indonesian history date Sago Meranti which produced Meranti, Riau Province. However, now sago no longer staple there. This study aims find out how pr...

Food security is the fulfillment of food in sufficient or abundant conditions to meet needs individuals, populations, communities at all levels social life. This study aims reveal potential area ​​sago forest (SF) and Sago semicultivated (SS) record morphological characteristics SF SS Napan District, Moora Wapoga District. The results showed that District has an ​​72.05 Ha 528.24 SF, ​​32.87 SS...

Resistant starch type 3 (RS3) is retrograded starch which is not digested by human starch degrading enzyme, and will thus undergo bacterial degradation in the colon. The main fermentation products are the Short Chain Fatty Acid (SCFA): acetate, propionate and butyrate. SCFA has significant benefit impact on the metabolism of the host. The objectives of this research were to study the SCFA profi...

Sago palm is one of the commodities being cultivated and traded in Malaysia for its high starch content. seedling, or commonly referred to as sucker, planting material sago cultivation. This paper discusses life cycle assessment approach calculation inventory production sucker. In this study, functional unit defined The process starts from reception suckers suppliers, raft preparation, rafts, f...

Background: Protein inadequacy is prevalent in developing countries because of the high consumption starchy staple foods. Sago, as a food Papua Province, was eaten with less protein. This study aimed to analyze nutritional status protein-energy well-nourished adults moderately low protein in-take (MLP)-sago group compared sufficient intake (SP)-rice group, lowland Mimika, Papua.<...