Maltodextrins were prepared from sago starch in a twin screw extruder. A response surface design was used in the extrusion, which included the variations in the α-amylase (Termamyl 120L) concentrations of 12-24 g/kg dry starch, the moisture contents of 45-55%, and the screw spe...
Open access
Research Article10.9734/jalsi/2020/v23i930186
This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperatur...
Open access
Research Article10.9734/jsrr/2020/v26i830292
The aims of this study were to characterize the kinetics of enzymatic hydrolysis of sago starch, obtained from Southeast Sulawesi Indonesia. The enzyme used for hydrolysis was bacterial ∝-amylase (Termamyl 120L from Bacillus licheniformis, E. C. 3.2.1.1). The method to determine...
Open access
Research Article10.9734/afsj/2020/v18i130215