Karakteristik Pati Sagu Termodifikasi Kombinasi Fermentasi Dan Annealing

ABSTRACT Sago starch is one of the carbohydrate-producing plants extracted from the pith of the stem. The use of natural sago starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Modified combination of fermentation and annealing method was carried out on sago starch which has limitations in physicochemical characteristi…