EKSTRAKSI DAN PEMANFAATAN SAGU (Metroxilon sagu)
Sari
Sago plants in sago center areas are generally extracted into sago flour using traditional methods, and the resulting flour is used as a staple food which is also prepared traditionally. The starch in sago is chemically, physically and sensory similar to tapioca so that various tapioca-based foods can be substituted for sago starch. Various studies show that sago can be processed into non-food products such as biodegradable plastic, fuel (bioethanol), paper, pharmaceutical ingredients, materials for and control of pollution, and animal feed. As a food crop, the potential for sago in Indonesia is very large and can produce starch far exceeding the starch that can be produced by other staple food crops. However, this production potential is inversely proportional to the consumption level of only 3 grams per week in urban areas and 14 grams per week in rural areas in 2021. Interventions in sago starch extraction technology and innovations in processing sago starch as staple food and snacks are needed to grow sago plants. its role as a food crop becomes more important so that its consumption increases significantly. Apart from that, sustainable management of land and sago plants is needed so that the potential of sago as a food crop does not decrease or disappear completely.
Keywords: Sago, sago flour, staple food,
Teks Lengkap:
PDFReferensi
DAFTAR PUSTAKA
Afrianti, F., Efendi, R., & Yusmarini. (2016, Oktober 2). Pemanfaatan Pati Sagudan Tepung Kelapa Dalam Pembuatan Kue Bangkit. JOM Faperta UR, 3(2).
Akonor, P. T., Tutu, C. O., Danquah, J. A., Affrifah, N. S., Budu, A. S., & Saalia, F. K. (2023). Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes. International Journal of Food Properties, 26(1). doi:https://doi.org/10.1080/10942912.2022.2161572
Anonim. (2006). Teknologi Pangan Unimus. Diambil kembali dari https://tekpan.unimus.ac.id/wp-content/uploads/2013/07/SAGU-SEBAGAI-BAHAN-PANGAN.pdf
Anugrahati, N., & Wijaya, K. F. (2023). Pengaruh Substitusi Tepung Sagu dengan Tepung Tempe dan Jenis Emulsifier terhadap Karakteristik Kue Bangkit. AGRITEKNO: Jurnal Teknologi Pertanian, 12(1), 11-22.
Badan Pusat Statistik Indonesia. (2022). Pengeluaran untuk Konsumsi Penduduk Indonesia 2021. Jakarta: Badan Pusat statistik Republik Indonesia.
Bantsut, T. (2011). Sagu: Sumberdaya untuk Penganekaragaman Pangan Poko. Pangan, 20(1), 27-40.
Du, C., Jiang, F., Jiang, W., Ge, W., & Du, S.-k. (2020, December 1). Physicochemical and structural properties of sago starch. International Journal of Biological Macromolecules, 164, 1785-1793. doi:https://doi.org/10.1016/j.ijbiomac.2020.07.310
Ehara, H., Toyoda, Y., & Dennis, V. (2018). Sago Palm: Multiple Contributions to Food Security and Sustainable Livelihoods (ISBN: 978-981-10-5268-2). Singapur: Springer Natur.
Evelyn, Yusnimar, Fermi, M. I., Saputra, E., Utami, S. P., Komalasari, . . . Ohi, H. (2024, April 9). Cellulose and lignin purified from Metroxylon sagu palm fronds by a new technology with 2-methylanthraquinone cooking and peroxymonosulfuric acid bleaching. Journal of Wood Science, 70(16). Diambil kembali dari https://doi.org/10.1186/s10086-024-02130-8
Fahroji. (2011). Pengolahan Sagu. Pekanbaru: Balai Pengkajian Terknologi Pertanian Riau.
Feedipedia Animal Feed Resources Information System. (2002). Sago (Metroxylon sagu) meal and by-products. Dipetik May 26, 2024, dari https://www.feedipedia.org/node/126
Flach, M. (1997). Sago Palm: Metroxylon Sagu Rottb ISBN: 978-981-3055-67-7. Singapura: Institute of Southeast Asian Studies.
Flach, M., & Rumawas, F. (1996). Sago Palm: Metroxylon Sagu Rottbøll. Promoting the Conservation and Use of Underutilized and Neglected Crops. Dalam M. Flach, & F. Rumawas (Penyunt.), Promoting the Conservation and Use of Underutilized and Neglected Crops. Rome: Institute of Plant Genetics and Crop Plant Research, Gatersleben / International Plant Genetic Resources Institute.
Haerul, A., & Syukri-S, A. M. (2023). Pengaruh Formulasi Tepung Sagu (Metroxylon sp), Tepung Tapioka dan Tepung Beras Merah (Oryza nivara) Terhadap Nilai Organoleptik dan Nilai Gizi Nugget Ikan Cakalang (Katsuwonus pelamis). Jurnal Sains dan Teknologi Pangan (JSTP), 8(1), 5838=5848.
Haryanto, B., & Pangloli, P. (1992). Potensi dan Pemanfaatan Sagu. Yogyakarta: Kanisius.
Hasbullah. (1991). Praktik Perawatan Anak Balita di Siberut. Bogor: Jurusan Gizi Masyarakat dan Sumberdaya Keluarga IPB.
Hasbullah, Aisman, Novizar, & Azima, F. (2018). Direktori Makanan Tradisonal Non Masakan di Sumatera Barat. Padang: Jurusan Teknologi Partanian Fateta Unand.
Haska, N. (1995). Study of Productivity and Starcg Yield of Sago Palm in West Sumatera. Dalam S. Subhadrabandu, & S. Sdoodee (Penyunt.), Simposium Sagu International V.1. Songkhla: International Society for Horticultural Science. Diambil kembali dari https://doi.org/10.17660/ActaHortic.1995.389.14
Hendriani, D. (2018). Karakteristik Sifat Fisik dan Kimia Tepung Tapioka Berbagai Varietas Singkong (manihot esculenta Crantz) di Tanah Regosol. Yogyakarta: UMY Repository. Diambil kembali dari http://repository.umy.ac.id/handle/123456789/22593
Irwansyah, & Junaedi. (2019, June). Effect of Adding Feed Fermentation of Sago Pulp on The Palatability of. Chalaza Journal of Animal Husbandry, 4(1). Diambil kembali dari http://dx.doi.org/10.31327/chalaza.v4i1.934
Kainuma, K. (1982). Utilization of Sago Palms in Serawak, South Kalimantan and Papua New Guinea. Japanese journal of tropical agriculture, 177-184.
Kurniawan, R. (2018). Sagu dan Hasil Olahan Khasnya. Jakarta: Badan Pengembangan dan Pembinaan Bahasa.
Kusdarianto, I., & Sari, H. (2021, Agustus). Pengolahan Sagu menjadi Sinole dengan Varian Rasa di Masyarakat Tana Luwu, sebagai Upaya Penambahan Ekonomi Selama Pandemi Covid-19. SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 4(3).
Laiya, N., Harmain, R. M., & Yusuf, N. (2014, Juni). Formulasi Kerupuk Ikan Gabus yang Disubstitusi dengan Tepung Sagu. Jurnal Ilmiah Perikanan dan Kelautan, 2(2), 81-97.
Mansur, I. N. (2022). Pengaruh Substitusi Tepung Terigu dengan Tepung Sagu (Metroxylon, sp) Terhadap Kualitas Sensorik Cookies Tepung Kuning Telur (Skripsi). Makssar: Fakultas Peternakan Universitas Hasanuddin.
Moore, C. O., Tuschhofe, J. V., Hastings, C. W., & Schanefelt, R. V. (1984). Aplications of Starches in Foods. Academic Press. doi:https://doi.org/10.1016/B978-0-12-746270-7.50025-2
Nishimura, Y. (2018). Sago Starch: Transformation of Extraction and Consumption Processes in Traditional Indonesian Societies. Dalam Y. Nishimura, H. Ehara, Y. Toyoda, & D. V. Johnson (Penyunt.), Sago Palm: Multiple Contributions to Food Security and Sustainable Livelihoods (hal. 221-229). Springer.
Novitasari, R., & Mardesci, H. (2020, November 20). Pembuatan Baksi=o Ikan Gabus dengan Pemanfaatan Tepung Sagubyang merupakan Potensi Lokal Sumberdaya Alam Kabupaten Indragiri Hilir. Jurnal Teknologi Pertanian, 9(2). doi:DOI: 10.32520/jtp.v9i2.1263
Nur'aini, V., Ustadi, Nugraheni, P. S., & Budhiyanti, S. A. (2014). Formulasi Tapioka dan Tepung Sagu Sebagai Pengganti Terigu dalm Pembuatan Nugget Ikan Tuna (Skripsi). Diambil kembali dari Repository UGM: https://etd.repository.ugm.ac.id/penelitian/detail/76151
Nurjandi, B., Haslianti, & Suwarjoyowiraprayitno. (202). Pengaruh Substitusi Tepung Sagu Terhadap Nilai Sensori Dan Kimia Kerupuk Belut Sawah (Mobnopterus albus). Journal Fish Protech, 5(1).
Okazaki, M. (2018). The Structure and Characteristics of Sago Starc. Dalam H. Ehara, Y. Toyoda, D. V. Johnson, H. Ehara, Y. Toyoda, & D. V. Johnson (Penyunt.), Sago Palm. Springer. doi:https://doi.org/10.1007/978-981-10-5269-9
Onyeaka, H., Obileke, K., Makaka, G., & Nwokolo, N. (2022, Maret 11). Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging. Polymer, 14 (6), 1126. doi:https://doi.org/10.3390/polym14061126
Partini, Noer, M., Suliansyah, I., & Devianto, D. (2023, April). Kearifan Lokal dalam Dinamika Pengembangan Perkebunan Sagu Berkelanjutan. Jurnal AgribiSains, 9(1).
Polnaya, F. J., Talahatu, J., Haryadi, Marseno, D. W., & Tuhumury, H. D. (2008). Karakterisasi Sifat Fisiko-Kimia Beberapa Jenis Pati Sagu (Metroxylon sp). Dalam N. Hidayat, T. Estiasih, & I. Purwaningsih (Penyunt.), Seminar Nasional Pengembangan Agroindustri Berbasis Sumberdaya Lokal untuk Mendukung Ketahanan Pangan. Malang: FTP Universitas Brawijaya.
Putra, O. N., Musfiroh, I., Elisa, S., & Musa, M. (2024, Desember 18). Sodium Starch Glycolate (SSG) from Sago Starch (Metroxylon sago) as a Superdisintegrant: Synthesis and Characterization. Molecules, 20(1). Diambil kembali dari Sodium Starch Glycolate (SSG) from Sago Starch (Metroxylon sago) as a Superdisintegrant: Synthesis and Characterization
Rahmawati, S. (2016). Pengaruh Subsitusi Tepung Sagu (Metroxylon rumphii) Terhadap Kualitas Bika Ambon Medan. Jambi. Diambil kembali dari http://repository.unj.ac.id/2473/1/ABSTRAK%2C%20KATA%20PENGANTAR%2C%20DAFTAR%20ISI%2C%20GAMBAR%2C%20TABEL%20PDF.pdf
Renu, M. A., Singh, K., Upadhyaya, S., & Dohare, R. (2017). Adsorption of Heavy Metal Ions from Wastewater Using Modified Sago Starch (Proceeding). Materials Today, 4 (10). doi:10.1016/j.matpr.2017.09.042
Rosida, D. F. (2019). Inovasi Teknologi Pengolahan Sagu. Surabaya: CV Mitra Sumber Rezeki.
Saifuddin, N., & Hussain, R. (2011). Microwave Assisted Bioethanol Production from Sago Starch by Co-Culturing of Ragi Tapai and Saccharomyces Cerevisiae. Journal of Mathematics and Statistics, 7(3), 198-206.
Schuling, D. (2009). Growth and Development of True Sago Palm (Metroxylon sagu Rottbøll) with Special Reference to Accumulation of Starch in the Trunk: A Study on Morphology, Genetic Variation and Ecophysiology, and Their Implications for Cultivation (Disertasi). Wageningen: Wageningen University.
Timisela, N. R., Siahaya, W. A., Hehanussa, M. M., & Polnaya, F. J. (2022, April 2). Condition of Plantation and Development Strategy of Sago Garden. International Journal of Sustainable Development and Planning, 17(2), 4121-432. Diambil kembali dari https://doi.org/10.18280/ijsdp.170207
Tulalessy, Q. D. (2016). Sagu Sebagai makanan Rakyat dan Sumber Informasi Budaya Masyarakat Inanwatan: Kajian Folklor Lisan. Monokwari. Diambil kembali dari https://media.neliti.com/media/publications/236282-sagu-sebagai-makanan-rakyat-dan-sumber-i-fcbeceaf.pdf
Veeramachineni, A. K., Sathasivam, T., Muniyandy, S., Janarthanan, P., Langford, S. J., & Yan, L. Y. (2016, Juni 8). Optimizing Extraction of Cellulose and Synthesizing Pharmaceutical Grade Carboxymethyl Sago Cellulose from Malaysian Sago Pulp. Applied Science, 6(6). Diambil kembali dari https://doi.org/10.3390/app6060170
Wang, L., & Tong, L. (2024, Januari 30). Production and Properties of Starch: Current Research. Molecules, 29(3). doi:https://doi.org/10.3390/molecules29030646
Warsito, H., & Sa'adiyah, K. (2019, April 1). Pembuatan Klepon dengan Substitusi Tepung Sagu sebagai Alternatif Makanan Selingan Indeks Glikemik Renda. Jurnal Kesehatan, 7(1).
Ye, T. J., Yong, L. C., & Dahlan, K. Z. (2013, Juli 10). Sago Starch-Mixed Low-Density Polyethylene Biodegradable Polymer: Synthesis and Characterization. Journal Material. doi:https://doi.org/10.1155/2013/365380
Article Metrics
Sari view : 85 timesPDF - 36 times
Refbacks
- Saat ini tidak ada refbacks.
Diterbitkan oleh Fakultas Kehutanan
Universitas Muhammadiyah Sumatera BaratJl. Pasir Kandang No. 4 Koto Tangah - Padang - Sumatera Barat