Sago Journal

 BAB II

TINJAUAN PUSTAKA

2.1. Sejarah Singkat Sagu

Sagu berasal dari maluku dan Irian,karena itu sagu mempunyai arti khusus sebagai bahan pangan tradisional bagi penduduk setempat. Hingga saat ini belum ada data yang pasti yang mengungkapkan kapan mula sagu dikenal. Diduga budi daya sagu dikawasan Asia Tenggara dan Pasifik Barat sama kunonya dengan pemanfaatan kurma dimesopotamia. Tetapi menurut Ong (1977) sagu sudah dikenal sejak tahun 1200 berdasarkan catatan-catatan dalam tulisan-tulisan cina. Misalnya Marcopolo menemukan sagu diSumatera pada tahun 1298 dan pabrik sagu diMalaka sudah tercatat dalam tahun 1416.

Teknologi eksploitasi dan budi daya dan pengolahan sagu yang paling maju saat ini adalah Malaysia.Indonesia, khususnya dari daerah Riau sudah melakukan eksport produk sagu dalam bentuk sagu kotor (Raw ) pada tahun 1879. Ekspor sagu bersih diIndonesia Dimulai pada tahun 1901 dan mulai ekspor dalam bentuk sagu mutiara pada tahun 1917. Sejarah yang layak dicatat dalam perkembangan Industri sagu di Indonesia didirikanya sebuah Industri pengolahan sagu oleh PT. Sagindo Sari Lestari pada pertengahan tahun 1989 diArandai,Bintuna,Manokwari, Irian Jaya. Pengolahan sagu ini adalah yang paling moderen pada saat itu.Hal ini benar-benar memberikan indikasi bahwa sagu, selain sebagai bahan pangan modern, merupakan bahan baku untuk berbagai macam industri.

Sago Economic Values

Abstract

Treatment of the sago starch granules before incubation with the enzyme by heating to below gelatinization temperature at low pH condition was effective in improving the hydrolysis. Glucose could be produced from treated (at 60C. pH 2.0) sago starch granules using the raw sago starch digesting amylase from our strain. Alcohol fermentation from the treated sago starch granules using the raw sago starch digesting amylase from Penicillium brunneum and a strain of yeast, Saccharomyces cerevisiae No. 33 could produce ethanol under incubation conditions of 35C, pH 4.8. Addition of yeast and an extra half dose of enzyme after 24 h enzyme reaction was sufficient to continue starch hydrolysis during fermentation. This condition resulted in a conversion of sago starch to ethanol at a rate of about 44% in 72 h culture time.

BIODIVERSITY FOR FOOD

Papers KIPNAS X Page 1
BIODIVERSITY FOR FOOD
Eko B. Walujo

Bogoriense Herbarium, Research Center for Biology Indonesian Institute of Sciences Presented at the X Congress of the National Science Jakarta, 8-10 November 2011 INTRODUCTION
Saving biodiversity means taking steps to protect genes, species,habitat or ecosystem. Therefore also means saving biodiversity prevent a major deterioration of natural ecosystems and to manage and protect the effective. Knowingly or not that biodiversity (flora, fauna, micro-organism / microorganism) is the center of all the sectors that are important to human life (bioprospecting). Indonesia is an archipelagic country that has a broad range of varied, from a narrow to a broad, from the flat, hilly and mountainous height, where the flora living in it, fauna and microbes are very diverse. Based on the distribution of biogeographic regions,

Sago Growing and more

(INA) Request from corn starch as raw materials for food industry increases with the increase in the price of wheat flour. On the one hand, the food industry especially sago industry using wet vermicelli. On the other hand, tend to use large-scale trading dried sago. Until now, the standards usually applied in sago trade is the color, and grain size of attachment. Currently, Indonesia has a standard for sago flour, which refers to the Indonesian National Standard (SNI) 01-3729-1995. In December 2007, the end of the draft National Standard of Indonesia (RASNI) has proposed to update the SNI 01-3729-1995. SNI has been made on the basis of documents clauses that protect the interests of each party. He was practically in the trade of corn starch, however, SNI can not protect the interests of the buyer, especially a foreign one, the former in the SNI and RASNI, indicators such as viscosity and color are both mentioned. This can lead to misinterpretation among stakeholders. Along with increased demand from overseas sago, need to develop appropriate standards of sago flour, which is directly to the characteristics of sago such as color, particle size and viscosity. Keywords: sago, standards, process

Sago: A Rahmahtullah In Kepulauan Meranti Regency

Looking For Rahmatullah From Sago Palntation

Sago Plantation

As The Human Here we are thank to Allah growing Us Sago Plantation at Our Regency. By sago many human can get rahmatullah like Good Oksigent and anything.