Figure 3: Scanning electron microscope photograph of sago hampas with different suspension (w/v) of sago hampas after enzymatic treatment. No starch residue was trapped within sago hampas after enzymatic hydrolysis on 5% suspension (a) and on 7% suspension (b). Incomplete hydrolysis of starch was observed in 9% sago hampas suspension (c), and enlarged image of starch in 9% sago hampas suspension (d).