ANALISIS KADAR PROKSIMAT PADA PATI SAGU (Metroxylon Sp.) DI UNIT PENGOLAHAN SAGU KECAMATAN SIMEULUE BARAT KABUPATEN SIMEULUE

Abstract

Sago is a food ingredient that is widely available in Riau. The main product of the sago plant is starch extracted from the pith of the stem. Sago starch obtained from the sago plant (Metroxylon sp) is one of the local staple foods that produces carbohydrates with potential. This research aims to analyze the proximate levels of sago starch in the sago processing unit of West Simeulue District, Simeulue Regency. The research was conducted in November-December 2022. The analytical method used included two steps, namely the direct (field) observation method and laboratory observation. Direct observations took the form of sampling carried out at the West Simeulue District sago processing unit which included water quality, dissolved oxygen, salinity, temperature, brightness, degree of acidity and substrate. Observations in the laboratory include water content analysis, fat content analysis, protein content analysis, ash content analysis, fiber content analysis. The results of the research show that the quality of sago in the West Simeulue District sago processing unit is: water content 8.39%, ash content 0.6757%, fat content 0.67%, protein content 0.24%, fiber content 5.24%, and Carbohydrate content is 82.46 calories.