The researchers used an enzyme called Pullulanase Type 1 to increase the amount of amylose (a type of starch) in sago starch, which is a common carbohydrate source in Malaysia. They heated the starch, then treated it with the enzyme to create longer amylose chains. The study found that the sago starch originally contained 24.9% amylose, and after treatment, the amylose content increased. The gelatinization temperature of the starch was also measured, showing changes in its properties.