Karakteristik Fisikokimia Pati Sagu Modifikasi Ganda Fermentasi Dan Autoclavi…

ABSTRACT Sago plants are a type of palm that can serve as a carbohydrate source due to their high starch production. However, using natural sago starch in food products and its processed derivatives remains limited. Natural sago starch has certain limitations in its physicochemical characteristics. These limitations can be addressed through dual modification, specifically fermentation and auto…