Agus Budiyanto

Sago is an important tropical crop that provides important benefits to humans because of its high starch content. Sago starch varies in structure and function depending on its origin. However, data regarding the physical, structural, viscosity, and functional properties of native Indonesian sago starch from diverse geographical sources remain limited. This study aimed to characterize the physical, structural, and pasting properties of local Indonesian sago starch. Physical analysis revealed a bright color (L* values of 75.54–91.95), positive a* values (0.60–6.03) indicating redness, and positive b* values (2.57–18.57) indicating yellowness. SEM analysis showed sago starch granules ranging from oval to elliptical, with average diameters of 22.23–35.30 μm; larger granules were associated with greater swelling and higher viscosity. Pasting properties (RVA) revealed significant differences in peak viscosity, ranging from 1028 to 5057 cP. Based on pasting behavior, sago starch samples from different origins were categorized into five clusters. Cluster 1 (Lingga, Luwu, Sentani) showed high swelling, low thermal stability, and high retrogradation. Cluster 2 (Tembilahan, Pontianak) exhibited low swelling and high granular stability. Cluster 3 (Timika) was prone to disintegration but formed a rigid gel. Cluster 4 (Indragiri Hilir, Banjarmasin, Banda Aceh, Halmahera, Mamuju, Kendari, Central Moluccas, East Luwu, Meranti) displayed an intermediate profile with distinct degradation. Cluster 5 (North Luwu and Biak) showed low to moderate viscosity and retrogradation. FTIR spectra indicated that the sago starch retained its native structure. Integrated analysis suggests that native Indonesian sago starch samples from various geographical regions exhibit substantial variation in physicochemical and functional properties. These structural and functional properties provide a preliminary basis for evaluating the potential uses of the starch in region-specific food and industrial applications.

Sago starch can potentially serve as a carbohydrate‐rich staple food substitute for rice in Indonesia. However, its limitations include low protein content and a lack of other essential nutrients. This study is aimed at enhancing sago starch′s nutritional value and functional properties to make it comparable to rice by fortifying it with whole egg powder and egg white powder. The fortified sago starch was evaluated for its nutritional value, pasting properties, and its application in noodle production. The results indicate that fortifying sago starch with either whole egg powder or egg white powder can increase its nutritional value and improve the quality of both the sago starch and the resulting noodles. Specifically, formulations containing 80% sago starch and 20% whole egg powder yielded a protein content of 8.20%. In contrast, those with 90% sago starch and 10% egg white powder achieved a protein content of 8.64%. The addition of whole egg powder or egg white powder changed how sago starch pastes, which changed how it gelatinizes and forms gels. Compared to pure sago starch, fortification caused a drop in peak viscosity (PV), trough viscosity (TV), and final viscosity (FV). The drop in breakdown viscosity (BV) shows that the structure was stronger when heated. Adding both types of egg powder made the surface of the noodles thicker. Egg white powder had the most noticeable positive effect on the surface of the noodles, making them more compact and less porous and cracked. This improvement makes the noodles last longer, taste better, and have a better texture. The results of this study provide important information for making sago‐based foods better and for using sago starch in more ways in the food industry.

Shallots ( Allium cepa L. aggregatum ) are an important horticultural commodity with high economic value and a strategic role in food security and the culinary industry, particularly in Southeast and South Asia. Shallots are a key ingredient in many dishes and are valued for their bioactive compounds, including flavonoids such as quercetin, organosulfur compounds, and natural antioxidants. These compounds contribute to various health benefits, including antimicrobial, anti‐inflammatory, and anticancer effects. Shallots are classified as nonclimacteric plants, meaning they do not continue to ripen after harvest. Tropical shallot varieties grown in lowland regions typically reach maturity around 60 days after planting, characterized by stems that are 60%–80% weakened. However, after harvest, physiological changes such as respiration and transpiration can reduce their quality. Because shallots are highly perishable particularly during peak production seasons when storage capacity is limited, effective postharvest handling practices such as curing, drying, and proper storage are essential. These methods help prevent decay, reduce losses, and extend the shelf life and availability of fresh shallots.

Star fruit is commonly cultivated in tropical regions, particularly in Southeast Asia, including Indonesia. This tropical fruit is known for its numerous beneficial nutrients and medicinal properties. However, star fruit is prone to damage and can rot quickly during storage. While several studies have explored the use of modified atmosphere packaging (MAP) for storing star fruit. However, a comprehensive study determining the optimal temperature, packaging, and atmospheric composition for storing star fruit is still limited. This study aims to design MAP for the storage of star fruit. The investigation focuses on how MAP affects changes in fruit quality during storage and how it can extend the shelf life of star fruit over a period of 40 days. The findings indicate that the senescence of star fruit is delayed when the fruit is packaged in polypropylene (PP) with a modified atmosphere consisting of 3% oxygen and 5%–7% carbon dioxide, all stored at 10°C and relative humidity (RH) of 80 ± 5%. This MAP treatment effectively reduces respiration rates and weight loss while preserving the fruit’s firmness. The ideal plastic film for MAP at 10°C is PP, with a thickness of 0.039 mm and an average packaging surface area of 259 cm². Each package contains one star fruit, averaging 281 g in weight. The combination of MAP and storage at 10°C significantly enhances the quality of star fruit and can extend its postharvest life by up to 40 days.