Post-harvest handling of sago and the sustainability of the processed results

¹ Research Center for Food Technology and Processing, National Research and Innovation Agency, BRIN,
² Master of Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245 Makassar, Indonesia
³ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245 Makassar, Indonesia
⁴ Center of Excellence in Science and Technology on Food Product Diversification, Makassar, 90245, Indonesia

Abstract

One of the problems faced in the sago production process is the low yield of the results of processing sago pith into sago. It is estimated that around 6 million tonnes of dry starch is wasted because it cannot be recovered in processing. The low production of sago is because most of the sago processing completed by the community uses traditional methods where only minimal equipment is used. Hence, processing sago which is completed simply feels more difficult. The article aims to describe the potential of sago in Indonesia, and some efforts to raise sago production are to carry out cultivation as recommended and many issues about sago. Meanwhile, to raise the use of sago is to increase the number of sago-based food products, both traditional and conventional, with various innovations. It also promotes sago as a staple food, healthy snack, or wheat-based substitute food to the Indonesian people.