DISEMINASI TEKNOLOGI FERMENTASI UNTUK PERBAIKAN MUTU TEPUNG SAGU SERTA PENGENALAN PRODUK  INOVASI TEPUNG MOSAS

Nurmiati Nurmiati; Periadnadi Periadnadi; Ika Thalia Nissa

doi:10.25077/jhi.v6i3.697

Nurmiati Nurmiati Program Studi Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Andalas
Periadnadi Periadnadi Program Studi Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Andalas
Ika Thalia Nissa Program Studi Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Andalas

DOI: https://doi.org/10.25077/jhi.v6i3.697

Keywords: sago, Mentawai, fermentation, mosas

Abstract

Sago is one of the most potential carbohydrate-producing food crops to support food security programs in Indonesia. The Mentawai Islands have the largest potential for sago distribution in West Sumatra Province with the highest production rate reaching 469/ton, but the progress achieved has apparently not been sufficient to improve the physical quality of the sago flour produced, so the quality of Mentawai sago flour is considered not good enough. This activity aims to utilize fermentation technology to improve the quality of sago starch as well as the introduction of innovative MOSAS (Modified Sago Starch) flour products. This field activity carried out in South Siberut District involved lecturers and students (S1 and S2) Department of Biology-Unand. The activity was carried out in the form of a survey of sago processing home industry businesses followed by counseling on ways to improve the sago processing process. By microbiological fermentation or acidification on a laboratory scale, the quality of sago flour can be improved through the use of local microorganisms in physical changes, namely lightening the color of the flour. Efforts to advance microbiological approaches through potential acidifying microorganisms can also modify sago starch into MOSAS (Modified Sago Starch) products by increasing the swelling power and solubleness of sago starch. This can be an appropriate and easy solution that can be applied in small-scale/home-based sago starch management, in order to increase the quality and quantity of sago starch production. Choosing a production location and improving management conditions through sanitation and water sources in the extraction process is one of the most important quality improvement methods in determining the development of quality, clean Mentawai sago starch management in environmentally friendly production. Fermentation technology can be used as an effort to improve the quality of Mentawai sago.

References

Anthonysamy, S.M., N.B., Saari, K., Muhammad, F.A. Bakar and R. Muse, 2004. Browning of sago (metroxylon sagoo) pith slurry as influenced by holding time, ph and temperature. Journal of Food Biochemistry. 28(2): 91–99.

Badan Pusat Statistik. 2021. Kabupaten Kepulauan Mentawai dalam angka. Tuapejat: Badan Pusat Statistik Kabupaten Kepulauan Mentawai.

Efrizal, Nurmiati, Chairul, A. Agustien, Z. Syam, Suwirmen, Rusnam dan Deswati. 2020. Diseminasi teknologi pakan buatan alternatif untuk pengembangan budidaya ikan gurami intensif dalam upaya meningkatkan produktivitas perikanan di Kelurahan Limau Manis, Kecamatan Pauh Kota Padang. Jurnal Hilisasi IPTEKS. 3(1): 64-78.

Erwin. 2017. Ketahanan pangan rumah tangga dan wilayah berbasis pangan lokal sagu, keladi dan pisang di Kabupaten Kepulauan Mentawai. Prosiding Seminar Nasional Perencanaan Pembangunan Inklusif Desa Kota.

FAO. 2003. World Agriculture: Toward 2015/2030. Chapter 13. Earthscan. Rome.

Gunawan, S., H.W. Aparamarta., R. Darmawan., I.M. Zarkasie., and W. W. Prihandini. 2018. Effect of initial bacteria cells number and fermentation time on increasing nutritive value of sago flour. Malaysian Journal of Fundamental and Applied Sciences. 14(2): 246-250.

Mentawai Kita. 2021. Kemendikbud gelar festival dan sarasehan pemajuan masyarakat adat Desa Muntei. Diakses pada 11 Januari 2022 pukul 10.40: https://www.mentawaikita.com/baca/5796/kemendikbud-gelar-festival-dan-sarasehan-pemajuan-masyarakat-adat-desa-muntei

Nurmiati, O.Y. Prastika dan M.F. Fadhlan. 2019. Membantu nagari membangun di Aur Kuning, Kecamatan Pasaman, Kabupaten Pasaman Barat. Buletin Ilmiah Nagari Membangun. 2(1): 202-210.

Nurmiati, P. Santoso, Periadnadi and I.T. Nissa. 2022. The existence and characterization of potential fermentative bacteria from fresh sago pith (metroxylon sagu rottb.). International Journal of Progressive Sciences and Technologies. 36(1): 461-467.

Suseno, D., M. Anja., dan C.S. Titi. 2016. Kinerja fermentasi sagu asam menggunakan starter cair dan padat dari isolat bakteri asam laktat indigenous. Jurnal Teknologi Industri Pertanian. 26(1): 111-124.

Syaiful. F.L., U.G.S. Dinata dan Ferido. 2018. Pemberdayaan masyarakat Nagari Sontang Kabupaten Pasaman melalui inovasi budidaya sapi potong dan inovasi pakan alternatif yang ramah lingkungan. Buletin Ilmiah Nagari Membangun. 1(3): 21-31.