Sago is one of the non-timber forest product products currently under development.
This research is raining to process processes, calculate and analyze process and
mechanical quality and analysis during mechanical and semi-mechanical processes.
Research location in CV. Malibur Indah, CV. Kulim Jaya Refinery, Kec. Merbau, Kab.
Meranti Archipelago and Faculty of Forestry Laboratory, Lancang Kuning University.
This research is done by looking at the production process, deadlock data, data
generation, and physical data. Data were analyzed descriptively. Processing of sago
in mechanical and semi-mechanical processing consists of raw material preparation,
dissolution, starch extraction, precipitation, drying and packing. At stage production
of flour production machine for 35 hours, workforce 26 people, product amount 7.5
tons and product produced 7 tons. While the semi-mechanical processing of the
production process lasts for 32 hours, labor 10 people, the number of products 1 ton
and the product produced 750 kg. Physical quality on mechanical processing ie
moisture content of 15.62%, ash content of 0.408% and fineness of flour by 90.23%.
While in semi-mechanical processing that the air content of 17.63%, ash content of
0.385%, and flour refinement of 81.17%. Organoleptic test results use more
mechanical processing by panelists on texture, while in semi-mechanical processes
more panels on color and aroma. Meanwhile, on the flavor of the panelist sago flour
provides the same information from the different flavors of the two different
treatments.
Keywords: Sago, Productivity and Quality of Sago.