Karakteristik Fisiko-Kimia Pati Sagu Termodifikasi Melalui Metode Ganda Ferme…

ABSTRACT Sago starch has limited functional properties due to its low physicochemical characteristics and poor gelatinization at low temperatures, resulting in a longer cooking time. To improve its physicochemical properties, sago starch can be modified, one of which is through a dual modification method combining fermentation and heat-moisture treatment (HMT). This study aimed to obtain …