Open AccessPotential of sago products supporting local food security in South Sulawesi
Author(s) -
Wanti Dewayani,
Suryani Suryani,
R H Arum,
E Septianti
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/974/1/012114
Subject(s) - staple food , food security , business , food processing , microbiology and biotechnology , engineering , food science , geography , agriculture , biology , archaeology
Indonesia still relies on rice as a staple food, while at this time to meet the people’s needs for rice, the government still has to import it. Sago is one of the local foods that can meet the needs of the community as a food. This review aims to gather information on the current status of sago production in South Sulawesi, including the advantages and disadvantages of sago as a staple and the type of food technology required to produce the staple food. The advantage of sago compared to other carbohydrate sources is that the sago plant or sago forest is ready to be harvested if desired. Sago can be used for food or non-food purposes. One of the uses of sago for food is sago flour, starch, and various processed food products. Meanwhile, for non-food needs, sago can be used as bioethanol and single-cell protein. Sago has disadvantages as a staple food due to lacking other nutrients such as protein and fat. Thus, in sago processing, the addition of other ingredients must be considered to meet these deficiencies.