CARBOHYDRATE-III

Sagu (Metroxylon sp.)

Starch accumulated in the trunk of sago plant
High productivity : 25 tonnes/ha/year

Sago potency in Indonesia 5-8 million tonnes per year

Prospect of Sago Palm as Raw Material for Industry
 available land and forest, directly can be explored
 no competition in sago utilization between food and
energy
There are a lot of land resource for sago cultivation
 Sago extraction process has been applied in local
community
Preparation of raw material
- Remove the outer trunk
- Cut the log into small piece
- Caused browning reaction

Cut the trunk into tual (1 m)

Cutting the log

Debarking
Material Handling

news.mongabay.com
 Sago starch production
drying

Sago Log
Sago

Extraction

Precipitation
Chemical components of sago starch
Starch 96.69%
Amylose 25 %
Protein 0.63%
Fat/lipid 0.33%

Chemical component of sago hampas

Crude protein 1.8-3.8%
Fat/lipid 0.3-0.95%
Ash 3.0-6.4%
Carbohydrate 74-89%
 Obat tradisional

Industrial Tree of Sago atap

daun dinding

Tumang/tempat
sagu

kerajinan

kertas
Sagu

Partikel board
Kulit batang

lantai

Salad dressing
Bahan bakar

roti
makanan
mie

Bahan kimia
Batang sagu
bioetanol

biofuel
siklodekstrin
farmasi

Sirup glukosa

Pati sagu bioplastik

lem

plywood

Tekstil

Asam sitrat

Asam laktat
Sago as staple food
 Sago for food indusutry
1
4
1. Sagu Mutiara
2. Lempeng Sagu
3. Bagea
4. Sago starch in
tumang
2
3
 Local food from sago

crownsago.com

Mie Sagu Sinoli (karu-karu)

Sago starch noodle
Sago starch noodle
Sago Industrial Standard (Malaysia & Indonesia)
No. Parameter Malaysia Indonesia (SNI)
1 Starch content (%) Min. 80 Min 65
2 Moisture content (%) Max14 Max 13
3 Total ash (%) Max 0.5 Max 0.5
4 Fiber content (%) Max 1.0 Max 0.5
5 pH 4.5-6.5
6 Particle size (%) Min 80 Min 95
(passed 120 mesh) (passed 100 mesh)
T C S1 S2 S3 S4 S5

T C S1 S2 S3 S4 S5
 Wheat (Gandum)
Classification of commercial wheat
1. Spelt Group
Triticum aestivum
T. compactum
2. Emmer Group
T. durum
Terigu : milling products
Milling characteristics of wheat grains
1. Hard wheat Gluten : wheat protein
2. Soft Wheat consists of : 90% protein
8% lipid
Bread forming characteristics 2% carbohydrate
1. Strong wheat Harvested after 90-112 days
2. Weak wheat Main producer : Australia,
USA, Canada
 Parts of Wheat Grains
Wheat Grains
83% endosperm
14.5% bran & aleurone layer
2.5% germ

Type of flour % Grain  Flour Parts of grains

Whole wheat flour 100 Whole
Brown flour 85-90 Endosperm,
(wheat meal) germ, inner
bran
White flour 70-72 Endosperm
 Wheat Flour – Application in Food & Industry

Flour Quality Parameters

1. Moisture
2. Ash
3. Water absorption capacity
4. Developing time
https://www.bogasari.com/product/tepung-terigu
Chemical composition of wheat
Components Hard wheat Soft wheat
(%) (%)
Moisture 9 – 13 9 – 12
Protein 13 - 15 8 - 10
Starch 68 – 71 68 – 70
Ash 1.5 – 2 1.5 – 2
Sugar 2-3 2-3

Characteristics of wheat
Characteristics Hard wheat Soft wheat
Gluten Content High  strong flour Low  weak flour
Dough form Elastic non elastic
Water absorption High Low
capacity
Application Bread & noodles Cake, cookies,
biscuits
Tipe Tepung

1. Fine white flour 5. Soft Wheat Semolina

2. Dunst 6. Hard wheat semolina
3. Strong plain flour 7. Rye flour
4. Whole grain wheat flour 8. Wholegrain rye flour
Wheat as raw material for noodles & pasta
Flowchart of utilization of sweet
sorghum for bioethanol production
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/sweet-sorghum

A. Ready-To-Serve (RTS) Sweet

sorghum-based beverage;
B. Tamarind- Sweet Sorghum
Sauce;
C. C- Sweet sorghum-based tomato
sauce;
D. D-Sweet sorghum crispies.

file:///C:/Users/ASUS/Downloads/BaswaRaj_Sweetsorghum_IAAECP_
2013.pdf
Breadfruit • Breadfruit (Artocarpus altilis) - local name
(Sukun) sukun is a tropical tree originally from
Papua New Guinea
• This starchy staple crop has been grown in
the Pacific for close to 3,000 years.
• The trees are easy to grow and thrive
under a wide range of ecological
conditions.
• Producing abundant, nutritious food for
decades without the labor, fertilizer, and
chemicals used to grow field crops.
Breadfruit  climacteric fruits
Having fast respiration Brabender Viscoamylography
Rincon & Padilla (2004)
Harvested 2 times a year
It should be processed immediately
Stage of Breadfruit Maturity
• Immature (<12 weeks)
• Green Mature (14 weeks)
 green, firm texture
 starchy and not sweet
• Fully Mature (15-16 weeks) A-Breadfruit, B-Maize, C-Wheat starch
• Ripe (>16 weeks)
• Breadfruit starch tends to
highly retrogradation
• High final viscosity
• Very stable hot paste
• Low swellability
• Low solubility
https://www.specialtyproduce.com/produce/Breadfruit_8746.php
 Breadfruit Products

Breadfruit flour : 100% gluten free,

vegan approved, high Vitamin C

Breadfruit Institute,
National Tropical Botanical Garden
Banana Diversity in Indonesia
 Banana is the most important and widely planted fruit in Indonesia.

 Bananas can be eaten raw or cooked, and the edible flesh of the fruit
becomes sweeter, darker and softer as it ripens.
 Plantains are starchy, tough and not very sweet. They require
cooking, as they are not enjoyable to eat raw.
Importance of Banana in Indonesian Culture
 banana is not only sought for food but as well as for
their symbolic role in religious and
cultural ceremonies in Bali.

A. Fresh Fruit
B/D Dried chips
C. Dishes
E/F Ornament
G Craft
H Packaging
Industrial Tree of Banana
Highly used banana cultivars

Musa acuminata (a-green) & Musa balbisiana (b-orange)

main banana variety in Indonesia
Utilization of Bananas by the Locals
Cooking

Desert

Medicine
Ornament

Ceremony
 Classification of Plant - Natural Hydrocolloid
Polysaccharides Component constituent
Agar Polygalactose
Alginat Manuronic and glucoronic
acids
Carragenan Sulphuric acid esterified
polygalactose
Arabic gum L-arabinose, L-rhamnose, D-
galactose, D-glucoronic acid
Tragacanth gum Mixture of acid
polysaccharide , galacturonic
acid units, D-galactose, L-
fucose, D-xylose, L-
arabinose
Locust bean gum Mannose and galactose
chains
Glucomannan Mannose and glucose
Source
Red seaweed Gracilaria
Brown algae Laminaria
Red algae Chondus crispus
Exudate of Senegal Acacia
plant
Exudate of Astragalus plant
Locust bean (carob bean)
from Ceratonia siliquia
Iles-iles/porang
(Amorphophallus muelleri
Blume)
 SEAWEED (RUMPUT LAUT)

 Seaweed is one of export commodity from Indonesia

 Commercial seaweed classified as Thalophyta algae
 Four class of algae:
1. Rhodophyceae (red algae/ganggang merah)
2. Phaeophyceae (brown algae/ganggang coklat)
3. Chlorophyceae (green algae/ganggang hijau)
4. Chyanophyceae (blue-green algae/ ganggang hijau
biru)
Rumput laut bernilai ekonomis
 Commercial seaweed farming

https://www.google.com/search?q=commercial+seaweed&tbm=isch&ved=2ahUKEwiI2onW7srnAhWRi0sFHX6kA-IQ2-
cCegQIABAA&oq=commercial+seaweed&gs_l=img.3..0i19l2.10783
Traditional sundrying of seaweed
 Yoghurt, es krim, kue, lapisan
Stabilizer
pastel, serbat, isi pastel dll

Gelling Agent Makanan kaleng

Industrial Agar-agar

Farmasi
Laksati, cetakan gigi,
suspending agent

Tree of Kertas Foto

Seaweed
Pelapis Kertas, tekstil, logam

Elektroforesa, imunologi,
Agarose kultur media, khromatografi,
sistem imobilisasi

Makanan, es krim, farmasi,

Pengental, pensuspensi, lotion, kosmetik, pasta gigi, jelly,
stabilisator pakan, cat, coklat susu, instan
Rumput Laut Karagenan formula, tekstil, cream, dll.

Reaktan protein Bir, anggur

Flokulan Pengganti protein

Pengeras makanan Makanan beku

Pensuspensi Sirup

Pengemulsi Salad dressing

Alginat dan
Pembusa Bir
asam alginat
Adhesive, tekstil, kertas, air
Pelapis dan perekat
freshner gel, oil drilling muds

Farmasi Tablet obat

Immobilisasi sel
The 3 Main Structures of Carrageenan
1. Kappa - carragenan : firm gel
2. Iota – carragenan : elastic gel
3. Lambda – carragenan : thickener
Eucheuma  raw material for carragenan

Eucheuma sp

Semirefined Carrageenan

Refined Carrageenan

Semirefined carrageenan (SRC):

• Raw material for refined carrageenan
• Can be processed as stabilizer
and emulsifier
 Carrageenan properties

Phillips, G and P. Williams (2009) Handbook of Hydrocolloids, 2nd Ed. Boca Raton: CRC Press. Table 7.1
Typical applications for carrageenan

Phillips, G and P. Williams (2009) Handbook of Hydrocolloids, 2nd Ed. Boca Raton:
CRC Press. Adapted from Table 7.2 and 7.3.
Production of Semi Refined & Refined Carrageenan
 Carragenan Application

Kappa: Gelling Agent (Hot water, milk)

• dairy desserts (milk-gels, flans,
custards)
• chocolate milks
• ices, ice creams and related products
• meat preserves
• petfoods
• air-fresheners
• enzyme
• in vitro meristem culture
Lambda: Thickener
Iota: Gelling Agent (Hot water, milk)
• dairy desserts
• dairy desserts
• sauces and salad dressings • salad dressings and sauces
• ices, ice creams and related products • toothpastes
• cosmetics
• cosmetics
Alginate Production
Alginate utilization on pharmaceutical industry
Agar-agar Production

Glacilaria Seaweed
Agarose structure

Uses of agar
Drying the tuber into chips & GM flour

Umbi
iles-
iles
Residue/Ampas
(Starch & Fiber)
Pengirisan secara Ketebalan beragam
Starch/Fiber/GM
(5-10 mm)
manual
 Glucomannan in food Industry
Jelly dessert/drink

Konyaku in Japan
Rheological properties and texture of konjac
glucomannan and κ-carrageenan blends