<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sari]]>
