Sifat Fisikokimia Pati Sagu Termodifikasi dengan Metode Oksidasi Menggunakan Natrium Hipoklorit

  • Erka Fitria Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Purwiyatno Hariyadi 1)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2)South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
  • Nuri Andarwulan 1)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2)South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
  • Ria Noviar Triana South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
Keywords: modified starch, oxidation, sago, sodium hypochlorite


Indonesia has the largest sago plantation area in the world with sago flour production  up to 6.84 metric ton a year. Based on this data, sago starch has the potential to be utilized as food ingredients. However, some of its physicochemical characteristics have weaknesses and become its limitation in the processing and its application on food products.  Therefore, the modification process of sago starch by oxidation method could be used to change its characteristics. Oxidation was done by adding 1%, 2%, and 3% sodium hypoclorite for 30, 60, 90, and 120 minutes. Physicochemical characteristics of  native and oxidized sago starch were measured for comparing their swelling power, solubility, gel strength, whiteness index, syneresis, and paste viscosity profile. The results showed that the carboxyl content increased and the amylose content decreased by the process. As compared to native sago starch, oxidation decreased swelling power capability, increased solubility, gel strength, whiteness index, also increased syneresis at the beginning of oxidation process but decreased with increasing time of oxidation and NaOCl concentration. Oxidation also affected the paste viscosity profile by increasing the pasting temperature, decreasing the peak viscosity, holding viscosity, breakdown viscosity, final viscosity, and setback viscosity. These results showed that oxidized sago starch was better physicochemical characteristic than that of native starch in term of increasing the heat and shear resistant and reducing the tendency of retrogradation.


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How to Cite
Fitria, E., Hariyadi, P., Andarwulan, N., & Triana, R. N. (2018). Sifat Fisikokimia Pati Sagu Termodifikasi dengan Metode Oksidasi Menggunakan Natrium Hipoklorit. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 5(2), 100-108. Retrieved from