Abstract:
Sago Unting is onefood of the specific South Kalimantan made from sago. Unting sago can be diversified into sago unting substituted Nagara bean flour to increase protein content with ratio 5 : 1. The study purpose is to determine glass transition temperature sago unting and sago unting substituted Nagara bean flour with various long steaming, as well as to learnhardness stability sago unting and sago unting substituted Nagara beans flour with various types of packaging for storage. Sago unting and sago unting substituted Nagara bean flour steamed for 0, 1, 2, and 3 minutes, then dried at 60°C until the moisture content 9-11%. For steaming 0 minutes packed with metalizer, laminated paper cup and plastic pp, then stored at 45oC for 3 months and analyzed hardness every week. The glass transition temperature determined using DSC (Differential Scanning Calorimetry), whereas hardness stability during storage analyzed using hand tensile hardness and Avrami equation.The glass transition temperature unting and sago unting substituted Nagara bean flour between 59.05 - 68.69oC and ∆ Cp between 0.362 to 3.134 J / goC. The stability mechanism hardness sago untingand sago unting substituted Nagara beanflour when packed using plastic pp or metalizerare at n <1, while when packed using laminated paper cup are at n> 1. Meaning sago unting and sago unting substituted Nagara beanflour faster changes in hardness when packed using laminated paper cup. Sago unting or sago unting substituted Nagara bean flour more stable when packed using metalizer or plastic pp .
