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Home , Kue satu, Papeda (food), Sago, Tekwan

ISSN 2413-0877 Volume 3 (2016) 119-124 ICoA Conference Proceedings, 7 – 9 November 2015

An Overview of The Traditional Use of for Sago-based Food Industry in

Andi Patiware Metaragakusuma*, 1 Osozawa Katsuya2 and Hu Bai2 1Department of Bioresource Production Science, The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan 2Department of Bioresources and Environmental Policy, Faculty of Agriculture, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan Email: [email protected]*

Abstract The use of sago had been practiced traditionally since ancient times by people who live in sago producing areas in Indonesia, and it had been able to gradually create sago-based food industry. As a result, sago has become an important raw material. Nevertheless, most sago-based food industry occurs naturally without an integrated comprehensive plan. The processing skills are inherited from the ancestors and handed down to the next generation continuously. In addition, there are many descriptions of the traditional way to prepare foods from sago. Surely, the wider utilization of sago can be a catalyst for rural industrial development. Thus, this paper is intended to deliver information about the diversity of traditional use of sago for sago-based food industry from all the major sago-producing areas in Indonesia in order to focus the farmers`, entrepreneurs’, and Indonesian government`s attention. It is predicted that sago demands in the future will increase. The sustainability of sago as a raw material for sago-based industry, however, will not be discussed in this paper. Further studies on that is needed

Keywords: Sago-based food Industry, Sago Palm, Sago , The use of Sago. 1. INTRODUCTION and serving of foods and beverages. The utilization of sago traditionally had been able Sago (English) or Sagu (Indonesia and to gradually create sago-based food industry. ) is the extracted starch from sago As a result, sago has become an important raw palm (Metroxylon spp) [1]. Sago has been material now. Nevertheless, most sago-based consumed as a traditional since food industry occurs naturally without an ancient times by people who live in sago integrated comprehensive plan. The skills in producing areas in Indonesia [2]. For sago processing are inherited from the traditional society, sago is not only as a major ancestors and handed down to the next component of diet, but also has a central generation continuously [6]. position in myth and ritual, which has been Apart from the importance of sago for brought into symbolic relationship with the sago-based food industry, sago has a big twins concepts of germination of plants and opportunity in food industry sector. This is generation of humans [3]. Sago palm has been because this sector dominates the number of recognized as the oldest food plants for human micro and small industries in Indonesia by being [4]. giving contribution of 35.47% (64.53%: other Sago has long been known and used for industries in 22 sectors. Total N =3,505,064) food industry in cottage and in home industry [7]. Therefore, the objective of this study is to level [5]. Based on biology dictionary, food deliver information about the diversity of industry is the industry concerned with traditional use of sago for sago-based food processing, preparing, preserving, distributing,

ISSN 2413-0877 © 2016 The Authors. Published by KnowledgeE Publishing Services. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0) Selection and peer-review under responsibility of the ICoA Conference Proceedings. DOI http://dx.doi.org/10.18502/kls.v3i3.382 Metaragakusuma et al./ICoA Conference Proceedings, 7 – 9 November 2015 industry from all the major sago-producing tons), wheat (5 tons) [17]. Sago palm area in areas in Indonesia in order to focus the Indonesia is huge, it is about 1.28 million ha or farmers`, entrepreneurs’, and Indonesian 51.3% of the total sago area in the world [18] government`s attention. and its utilization is only 10% or about 128.106 ha [19]. 2. THE METHODOLOGY OF STUDY 4. THE UTILIZATION OF SAGO This overview study uses sources from 30 literatures namely scientific papers including The traditional use of sago for sago-based journals and proceedings (53.33%), books food industry is categorized in 6 ways: (1) (26.66%), thesis (6.66%), annual report sticky where it is considered as nasi (3.33%), and others (10%) such as (cooked ) such as / kapurung/ encyclopedia, dictionary and youtube video. Its sinonggi, (2) roasted sago such as Sagu range of published years is from 1977 to 2015. lempeng/ Dange/ Sagu rangi, (3) sago , (4) various of snacks, (5) sago pearls, (6) and 3. THE BENEFIT OF SAGO dried refining sago starch [15], [20]–[22]. These various utilizations of sago cannot be Sago has many advantages compared to other commodities [8], particularly compared separated from its starch uniqueness. Sago is easy to gelatinize; as it requires a low to rice and wheat because the consumption pattern of staple food in temperature for gelatinization, it has a high adhesiveness and it is easy to be molded [23]. Indonesia is dominated by rice (78.4%) and Commonly, sago is prepared by pouring a followed by wheat flour (14.73%), while sago ranked at sixth place (1.07%) after little amount of hot water into starch and stirring properly until it becomes sticky dough. (2.88%), (1.48%) and corn (1.38%) [9]. The dough can be consumed with some side dishes or further processed[24],[13]. Sago benefit in its compositions. It has a high carbohydrate content (84.7g per 100g), 4.1 Papeda/ Kapurung/ Sinonggi which is higher than rice (80g per 100g) and Papeda is a native food to Maluku and wheat flour (77.3g per 100g) [10]. Minister of , made only from fresh sago and it is Agriculture once said that sago as a local food considered as nasi (cooked rice) by the local has a great potential to be developed in people [22]. Papeda is made by mixing the supporting food diversification because it starch with water until suspension is formed. contains a high carbohydrate [11]. Sago also Hot water is added slightly over the starch has a low calorie and fat content, which are while keep stirring until the color of good for diet. Its protein content is very low suspension is evenly distributed and it becomes and free from casein and gluten, so it is good sticky. It is served separately with side dishes to be consumed as a non-allergic food [12]. In namely kuah kuning or yellow fish , and addition, sago is safe to be consumed by vegetable. diabetic people because it does not raise blood Kapurung is a of Luwu, glucose levels immediately (low glycemic South Sulawesi. The process of making index). As a resistant starch, sago can prevent kapurung is slightly similar as papeda, the risk of constipation and colon cancer [13]. however, after the suspension becomes a gel, Sago benefit in its utilization. Various the paste is then shaped into small chunks by sago-based foods can be made, and it can give using bamboo chopsticks. Paste is then mixed business opportunity and home industry to with fish, and vegetable in a container grow [14]. Sago even can substitute wheat [15]. flour in producing white , biscuit and Sinonggi is usually referred as papeda of cookie. The substitution in the range of Southeast Sulawesi. The process of making 30%~40% will not give any effect related to sinonggi and the way of serving is almost the quality of product [15], [16]. similar as papeda, however, sinonggi is eaten Sago has a high potency to be produced. with a mixed vegetable soup (mossonggi), Sago palm can produce up to 25 tons of starch which contains spinach, rounded small per hectare per year; it is higher than other eggplant (palola), and other local vegetables. source of carbohydrate crops namely rice (6

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Papeda, kapurung and sinonggi had 4.3 Sago Noodle enlivened culinary world in Indonesia as a Noodle or Mie is the popular food, sago-based food Industry. Some restaurants flexible and has no inferior impression. As a had been established even in big cities such as result, various sago-based noodle processed Makassar and . For instance, there was food can be found in Sumatera namely mie no Kapurung restaurant in Makassar before , sagu and mie tarempa [21], 1999. The number of the restaurant has even, nowadays almost all sago produced in increased from 1 restaurant in 1999 to 23 Meranti District, Riau, Sumatera, is delivered restaurants in 2012 [25]. Furthermore, to Cirebon, West , to be sold for sohun Kapurung Restaurant does not only sell glass noodle manufacture [26] with modern Kapurung as the main menu, but also other technology. sago-based products such as dange, ongol- However, sago noodle can be made ongol and bagea to be offered to the consumer. manually at home industries by using 4.2 Roasted Sago traditional equipment by local people. There are 6 stages in sago noodle processing: starch Roasted sago is popular especially in gelatinization, dough formation, molding, Eastern Part of Indonesia. It is called dange cooking, soaking and place for draining. In (South Sulawesi) or sagu lempeng (Maluku gelatinization stage, hot water and food dye are and Papua), and it is eaten with grilled fish or added until gel is formed, then add sago starch by dipping it into hot water or hot tea. slightly over the gel until dough formed. At Basically, HMT (Heat Moisture Application) this stage, dough is ready to be molded. While method that is a heat treatment application on molding process is running, boiled water is the certain moisture level of starch, is applied prepared to put molded noodle until it floats, in the process of making roasted sago [21]. then the noodle is set to be drained. The next Fisherman prefers to bring roasted sago when process is putting noodle under running water they go to sailing due to its durability and high for several hours, then place for a dry. Adding resistance to common damaging factors during a little bit vegetable oil is needed to avoid the transportation and storage. So far, there is no noodle to be sticky. At this stage, sago noodle report about damage by spoilage, which is is ready to be used as a raw material to make caused by molds and insects. Roasted sago is some sago-based noodle processed food. [21]. relatively non-hygroscopic, however, it is easy to swell quickly when it is dipped in liquid or 4.4 Snacks (Bagea, Ongol-ongol, ) beverage [22]. Bagea is common name for traditional Dange is made by mixing wet and dried sago-based cookie, known in Maluku, Papua, sago until the mixture becomes crystal, then it and South Sulawesi with pale brown color and is put into heated mold clay, and heated again can be found in various forms, mostly in circle for a second. After ejected from the mold, it is form. The other materials for making bagea allowed to cool first and then ready to be are sugar, walnut, , vegetable oil, packaged [21]. Sagu lempeng is made by using and powder. [27]. It is known wet sago. Then it is sifted twice to form also as bagea manado; sticks shaped sago crumbs and to obtain a fine starch. Starch then cookie which is wrapped in sago leaves [22]. is ready to put into heated mold clay called In Maluku and Papua, bagea is sometimes forna, covered with banana leaves and allowed wrapped in banana leaves. Bagea is made by to be cooked for 15-20 minutes [15]. mixing starch with eggs, walnut and salt. Then Roasted sago is also known as sagu rangi it is wrapped by using sago or banana leaves. in Bogor, . It is processed to become After wrapping process finish, starch is ready porridge by adding palm sugar and coconut to be heated in a pot [15]. milk inside. Different with dange, sagu rangi Ongol-ongol and cendol are traditional is made from dried starch by pouring water snack from West Java, Ongol-ongol has a around 34-45%. Starch is then put into steel brown color with small ball shape while cendol plate mold and heated again for a second. After has a green color with small oval shape. Both ejected from the mold, it is put under sunlight of them has elastic texture and use brown sugar for a while and ready to be packaged [21] . and coconut in their preparation [28]. The

121 Metaragakusuma et al./ICoA Conference Proceedings, 7 – 9 November 2015 preparation of ongol-ongol is similar to papeda, of South Sulawesi [20]. In large scale, dried but it is mixed with brown sugar, the paste is refining sago starch is also made by big shaped into small sphere and sprinkled by manufacture in Bogor, Indonesia and it has coconut crumb. It is not served with fish and been sold nationally. vegetables as papeda is served [15]. 5. SAGO-BASED FOOD PRODUCTS IN 4.5 Sago Pearls INDONESIA Sago pearl is a kind of sago-based food More than 63 in total of sago-based food product with small (about 2 mm diameter) products are found in 21 of 33 provinces in opaque balls and dry. It is colored naturally Indonesia and some of them have been white, or artificially pink/red. Sago pearls is produced for food industry. Table 1 below made traditionally by local society and is used shows sago-based products that have potency for making dessert, snack and porridge. In to be developed in supporting food cookpad.com, there are 45 recipes of making diversification [9]. various products by using sago pearls [29]. Sago pearls is preserved for extended Table 1. Indonesian Sago-based Food Products periods because it only contains 1-2% of No Province Name of Raw moisture content. Traditionally, it is made from food material(s) mixture of wet sago, rice bran and grated Sumatera Island coconut. The important part of this process is - Lempeng - Sago left overnight of the mixture to gives sufficient ubi kayu 1 Aceh - Timpan sagu - Sago & time for certain microorganism, yeasts, and banana lactobacilli to reveal to the mixture a slightly West - Pinere - Sago acidic flavor and to propose carbon dioxide. 2 - Lompong - Sago & Sumatera The mixture is then put onto pandanus leaves, Sagu Banana - Laksa - Sago mixed properly, and starting the process of Sagu mixture forms into small balls which is - Mie Laksa - Sago sometimes assisted by addition of dried starch. - &Tamban Next, colorization process, and is continued to fish - Kirai Sagu - Sago the baking process by using 1x2 m of hearth - Mie - Sago for 20-30 minutes [30]. Goreng & 3 Riau Islands Sagu Eggs 4.6 Dried Refining Sago Starch - Gobal - Sago Sagu An innovation process from wet sago can - Mie - Sago result dried starch which has smoother and Tarempa noodles & whiter starch. The preparation of dried starch is Eggs done manually, it is started by leaching the wet - Lendod - Sago - Krenas - Pearl sago sago with distilled water, then allow it to - Sago & - Satu precipitate for 3 hours to separate water and 4 Jambi Eggs starch. The water is then disposed manually. - - Sago & Next, the left starch is dried under sunlight for South mackerel 5 - - Sago & a couple of days. Dried starch is ready to be Sumatera mackerel sieved by using 120 mesh of sieving. - Kipo - Sago Dried refining sago starch is used as a - Sagu - Sago material for making cookie, , bread or 6 Riau - Sagu Lemak - Sago other starch-based product. Nowadays, it has - Sagu Stick - Sago been sold in some traditional markets, mini Bangka - Sago, squid 7 - Kericu markets and souvenir shop. In addition, for Belitung eggs & eggs industrial purpose, dried refining sago starch Kalimantan Island West - Sago & has been produced in farmer level. For instance, 8 - Mie Sagu around 30 years ago (1985), it was done in one Kalimantan Shrimp - Papeda - Sago of the villages in South Sulawesi. The starch Central - Sagu Goreng - Sago 9 was successfully marketed to supply some Kalimantan - Talam - Sago & corn biscuits factories in Makassar, the capital city Jagung Starch

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East - Bubur - Sago CONCLUSION 10 Kalimantan Gunting Java Island The experiences of local people in - Sagu rangi* - Sago consuming sago have proven that sago has - Ongol- - Sago, brown wider utilization. It can give opportunity to ongol* sugar, home industry to grow, and of course coconut indirectly can give economic impact to the 11 West Jawa crumb - Cendol* - Sago, food farmers. dye Sago becomes an important raw material - Mie gleser* - Sago for food Industry and it is predicted that - Mie leor* - Sago demand of sago in the future will increase. Sulawesi Island - Kapurung - Sago, fish, Sago-based food products, with total 63 chicken & various of products that are spread in 21 of 33 provinces Indonesia, have provided a lot of - Dange* - Sago benefits, and surely has a high potency to be - Bagea* - Sago &palm Sugar developed further for wider acceptance South - Sinole* purpose, especially in processing efforts in 12 Sulawesi - Lange* food industry sector. - Ongol- ongol* - Jalaure* REFERENCES - Cakko- [1] FAO. 2013. Regional Sago network launched cakko* across Asia and the Pacific: Greater Sago use - Cendol* will help to promote food security. Southeast 13 - Sinonggi - Sago (http://www.fao.org/asiapacific/news/detail- Sulawesi events/en/c/172925/). Accessed on Jun 10, - Papeda - Sago Central 2014. 14 - Kapurung - Sago Sulawesi - Jepa - Sago [2] M. H. Bintoro. 1999. Pemberdayaan Tanaman North - Bagea - Sago & Sagu Sebagai Penghasil Bahan Pangan 15 Sulawesi Kenari* walnuts Alternatif dan Bahan Baku Industri yang - Ilabulo - Sago & Potensial dalam Rangka Ketahanan Pangan chicken Nasional "Sago Palm Empowerment as The liver Source of Food Alternative and The Potential - Kue Kokole - Sago of Agro-Industry Raw Material in Acceleration 16 Gorontalo - Duwo - Sago & fish National Food Security. Bogor, Indonesia: Delepao Bogor Agricultural University. - Ilepao* - Sago & fish [3] R. Kenneth, J. Dennis, T. Patricia, K., R. John. - Bagea* - Sago D. 1978. Sago in Myth and Ritual. In Palm NTT, Maluku and Papua Island Sago, A Tropical Starch from Marginal Lands. East Nusa 17 - Akar Bilang - Sago (pp. 70–94). (Editor: R. Kenneth, J. Dennis, T. Tenggara Patricia K., R. John. D). Honolulu: The - Papeda - Sago University Press of Hawai. - Sagu - Sago [4] J. B. Avé. 1977. Sago in Insular South-East Lempeng 18 Maluku Asia: Historical aspects and contemporary use. - Bagea - Sago First Int. Sago Symp. (pp. 21–30). Kuching, - Sinoli - Sago - Buburnee* - Sago Malaysia - Sagu - Sago [5] P. Pangloli and Royaningsih. 1992. Pengaruh Substitusi Terigu Dengan Pati Sagu dalam North lempeng 19 - Papeda - Sago Pembuatan Biskuit Marie dan Cracker "The Maluku - Bagea kenari - Sago & Effects of Wheat Substitution with Sago walnuts Starch in Making Marie Biscuit and Cracker”. - Papeda - Sago Proceedings of National Sago Symposium 12- - Puding Sagu - Sago, red 13 Oktober 1992. Buah Merah fruit [6] L. A. R. Baka, T. Hemon, Y. B. Pasolon, 20 Papua - Bubur &jackfruit Alberth. 2015. System Engineering Of Sago Kacang Sagu - Sago & green beans Agro-industry Development Using a Regional - Buburnee* - Sago Approach. Advances in Mathematics and Statistical Sciences. (pp. 488–493). WSEAS 21 West Papua - Papeda - Sago [7] Badan Pusat Statistik. 2015. "Central Statistic Source: [9] *Compiled from many sources Agency.

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[8] Y. Leong, A. Karim, M.H. Norziah. 2007. [18] D. Pietries. 1996. Studi Mengenai Hutan Sago Effect of Pullulanase Debranching of Sago di Maluku “The Study About Sago Forest in () Starch at Sub Maluku”. Bogor, Indonesia: Bogor Gelatinization Temperature on the Yield of Agricultural University. Resistant Starch. Starch/Stärke, Volume: 59 [19] Ministry of Agriculture of Republic of page 21–page 32. Indonesia. Directorat General of Estate Crops. [9] Food Security Agency. 2012. Roadmap 2015. Statistik Perkebunan Indonesia “Tree Diversifikasi Pangan 2011-2015 “Roadmap of Crop Estate Statistic of Indonesia 2013-2015”. Food Diversification 2011-2015.” 2nd ed. Jakarta, Indonesia. Jakarta: Ministry of Agriculture. [20] A. P. Metaragakusuma. 2015. Sago [10] Directorate of Nutrition Ministry of Health. Development in South Sulawesi: Its Current 1979. Daftar Komposisi Bahan Makanan Situation, New Movement and the Succesion “Food Composition”. Jakarta, Indonesia: on the Sago Culture by Small Scale Sago Bhatara Aksara. Farmers. Thesis. Matsuyama, Ehime: Ehime [11] Minister of Agriculture. 2010. Lokakarya University,. National Sagu “National Sagu Symposium.” [21] Postharvest Research Center. 2003. Laporan Bogor, Indonesia. Tahunan 2003 ‘Annual Report 2003. Jakarta, [12] J. H. Elder, M. Shankar, J. Shuster, D. Indonesia. Theriaque, S. Burns, L. Sherrill. 2006. The [22] S. Wijandi. 1979. Sago and the food-energy Gluten-Free, Casein-Free Diet in Autism: shortagein Indonesia. Sago The Equatorial Results of A Preliminary Double Blind Swamp as a Natural Resource (pp. 39–42). Clinical Trial. J. Autism Dev. Disord., [23] G. Maaruf, Y. B. Che Man, B. A. Asbi, A. H. Volume: 36 no. 3 page 413–page420. Junainah, J. F. Kennedy. 2001. Effect of water [13] A. A. Karim, A. P. L. Tie, D. M. A. Manan, I. content on the gelatinisation temperature of S. M. Zaidul. 2008. Starch From The Sago sago starch. Carbohydr. Polym., Volume: 46 (Metroxylon Sagu) Palm Tree - Properties, page 331–page337. Prospects, and Challenges as A New Industrial [24] M. Flach. 1979. The Sago Palm and Its Yield Source For Food and Other Uses. Compr. Rev. Potential. Kualalumpur, Malaysia: Univ. of Food Sci. Food Saf., Volume: 7 no. 3 page Malaysia Pus. 215–page 228. [25] N. Genda. 2014. インドネシアに おける [14] N. Hayati, R. Purwanti, A. Kadir W. 2014. サゴヤシ の利用 と今後の可能性 "The Preferensi Masyarakat Terhadap Makanan Utilization and Future Possibility of Sago in Berbahan Baku Sagu ( Metroxylon Sagu Indonesia". Thesis. Matsuyama, Ehime: Ehime Rottb ) Sebagai Alternatif Sumber Karbohidrat University. di Kabupaten Luwu dan Luwu Utara Sulawesi [26] C. T. Craig and A. K. Christian. 2015. Selatan ( Community Preferences Towards Petlands and plantations in , Sago-Based Food ( Metoxylon sagu Rottb ) as Indonesia: Complex realities for resource an Alternatif Carbohydrate Source in Luwu governence, rural development and climate District and North Luwu District, South change mitigation. Asia Pac. Viewp., Volume: Sulawesi. Jurnal Penelitian Sosial dan 56 no. 1 page153–page168. Ekonomi Kehutanan "Journal of Forestry [27] Wikipedia Indonesia. 2014. Bagea Social and Economics". Volume: 11 no. 1 (https://en.wikipedia.org/wiki/Bagea). page 82–page 90. Accessed on October 15, 2015. [15] B. Haryanto and P. Pangloli. 1992. Potensi [28] Wikipedia Indonesia. 2013. Ongol-ongol. dan Pemanfaatan Sagu “ Potency and The (https://id.wikipedia.org/wiki/Ongol-ongol). Utilization of Sago”. : Kanisius. Accessed on October 15, 2015 [16] H. Konuma, R. Rolle, S. Boromthanarat. 2012. [29] Cookpad. 2015. Mutiara (sagu mutiara) Resep Adding value to underutilized food resources : "The recipes of pearls (sago pearls)". substituting wheat flour with sago starch in (https://cookpad.com/id/cari/mutiara%20(%20 cookie formulations. Journal of Agricultural sagu%20mutiara%20). Accessed on November Technology, Volume: 8 no 3 page1067–page 20, 2015. 1077. [30] R. Kenneth, J. Dennis, T. Patricia, K., R. John. [17] A. Ishizaki. 2009. Sago, an Attractive D. 1978. Traditional Extraction and Renewable Resource which Saves Human`s Preparation of Sago. In Palm Sago. A Tropical Crisis of Environment and Energy. Starch from Marginal Lands. (pp. 11-41). Proceedings of the 1st ASEAN Sago (Editor: R. Kenneth, J. Dennis, T. Patricia K., Symposium 29-30 Oct 2009. Kuching, R. John. D). Honolulu: The University Press of : ASAS. Hawai.

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