Karakteristik Fisiko-Kimia Kombinasi Pati Sagu Dan Gum Xanthan Dengan Metode …

ABSTRACT Sago (Metroxylon sp.) is a staple food crop and an important source of carbohydrates. Natural sago starch is obtained through extraction of the pith from the sago trunk; however, it has several limitations, including low stability, high retrogradation tendency, and limited functional properties, which restrict its wider applications. To address these drawbacks, physical modificati…