# Physicochemical and Functional Properties of Spiny and Spineless Sago (Metroxylon sagu) Starch at Different Harvest Ages in South Sulawesi
> Dewayani W.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_105054019833
Jurnal / Konferensi: International Journal of Agriculture and Biosciences
Tahun terbit: 2026
DOI: https://doi.org/10.47278/journal.ijab/2026.176
ISSN: 23056622
Kuartil SJR: Q2
Citations: 0

## Authors
- Dewayani W.

## Abstract
HistorySago (Metroxylon sagu) is an important local carbohydrate source in the Luwu Raya region of South Sulawesi, Indonesia, but information on how harvest age and plant type affect starch quality remains limited.This study evaluated the physicochemical and functional properties of spiny and spineless sago harvested at ages 6, 8, and 10.The experiment was arranged in a factorial randomized block design with four replications, using harvest age and sago type as treatment factors.Sago starch was analyzed for yield, proximate composition, color, crude fiber, sugar, granule morphology, starch, amylose, Amylopectin, solubility, swelling power, and pasting properties.The results showed that harvest age and sago type significantly affected proximate composition, color, starch content, amylose, Amylopectin, solubility, and viscosity characteristics.Starch yield tended to be highest at 8 years in both spiny and spineless sago, whereas starch content was highest in 6-year-old spiny sago and was comparable to that of 6year-old spineless sago.Spiny sago generally had higher amylose content, with the highest value observed at 10 years, while spineless sago harvested at 6 years showed the highest solubility.Swelling power did not differ significantly among treatments, and SEM observations showed similar oval or partially truncated starch granules across harvest ages and sago types.The highest viscosities were observed in 6-and 8-year-old spineless sago and 6-year-old spiny sago, indicating their suitability for food applications requiring strong paste formation.In contrast, lower-viscosity starches from older spiny sago may be more appropriate for highfructose syrup or other industrial applications.These findings indicate that harvest age and sago type are important criteria for selecting sago starch for specific food and industrial uses.

## Keywords
- Amylose
- Randomized block design
- Starch
- Biology
- Proximate
- Granule (geology)
- Food science
- Amylopectin
- Horticulture
- Statistical analysis
- Botany
- Swelling
- Factorial experiment
- Completely randomized design
- Agronomy
- Chemical composition
- Sowing
- Habit
- Specific gravity
- Carbohydrate
- Biomass (ecology)
- Potato starch
- Biotechnology

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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