SAGO NATURAL FOOD

SAGO A PART OF INDONESIA

ochabisnis@yahoo.com (abdul aziz) — Fri, 27 May 2016 11:47:00 +0000

THE SALEM CLUSTER

ABOUT THE REGION

Salem has traditionally been known as the land of sago and starch. The industry got a fillip during the

Second World War when imports from the far-east were rendered impossible. The Salem region offers a

good raw material base, cheap labour and good sunshine throughout the year. All these factors provide a

congenial environment for growth of tapioca based products and have made this place famous for the

same even at an international level.

The productivity of tapioca is about 25-30 t/ha in this area, which is known to be the highest in the world.

The national average is 19 t/ha while the world average production stands at 10 t/ha only.

2.2 THE GROWTH OF SAGO AND STARCH INDUSTRIES IN SALEM

In the year 1943, Mr. Manickam Chettiar an adventurous entrepreneur went to Kerala and found tapioca flour to be a good substitute for American corn flour. He tried various ways and means to improve the production and marketing of this flour. To meet the growing demand of sago and starch, Mr. Manickam with the help of a genius mechanic Mr. Venkatachalam Gounder, improved the method and machineries for production. In their efforts, they were able to increase the production of Sago flour from 20 to 25 bags per day. The sago and tapioca starch industry was born during the Second World war but the end of war posed a threat to its existence because of the changes in the import policies. As a result of the successful representations made by the sago and starch manufacturers, and at the instance of the then Governor General of India, Thiru. C. Rajagopalachari, the Indian Government imposed a ban on import of starch.

The industry heaved a sigh of relief temporarily before they were made to confront with the import of maize starch under P.L.480, which again came to an end in 1965. The sago industry in the Salem district and the adjoining areas has witnessed a phenomenal growth in the last 60 years, as shown below:

Year No of Units Production (in tons)

1945 7

1949 45 7000

1957 125 23000

1960 200 50000

1970 650 1.5 lac tons

As on date there are more than 750 sago and starch units in Salem, Namakkal, Dharampuri and Erode districts, registering an awesome growth! It is but appropriate to name this grand growth as the “Sago Revolution”.

2.3 THE ROLE OF 'SAGOSERVE' IN THE CLUSTER'S GROWTH

Prior to the formation of SAGOSERVE, an industrial cooperative service society, the manufacturers of starch and sago in this district faced a lot of problems such as lack of financial assistance, warehousing and marketing facilities for tapioca products. The merchants used to offer low prices for their goods and exploited the manufacturers due to an absence of organised marketing and warehousing facilities. To overcome these problems, the sago/starch manufacturers in 1981 formed the Salem Starch and Sago Manufacturers Service Industrial Co-operative Society Ltd., popularly known as the SAGOSERVE under the Tamil Nadu Co-operative Societies Act 1961. This society is functioning under the administrative control of the Director of Industries and Commerce, Government of Tamil Nadu.

After the emergence of SAGOSERVE, the bargaining power of manufacturers has substantially increased and the menace of middlemen in this trade has been completely eliminated. Owing to the sustained efforts of the society, sago/starch industry has now become the backbone of Salem district’s rural economy, providing employment to more than 5 lac people both in agriculture as well as factories.

3. THE PRODUCTION DETAILS

3.1 SKETCH OF THE SMES IN THE CLUSTER

There are about 800 sago and starch units situated throughout Tamil Nadu. Though the sago industry is spread over Salem, Namakkal, Dharmapui, Erode, Tiruchirappalli and Perambalur districts, the Salem and Namakkal districts are known to have the highest concentration of sago units. While most of the centres are known for simple Sago production, some of the units at Salem also produce 'Nylon Sago', a special product which is made by subjecting the sago balls to steam cooking.

The sago factory owners at Attur and Harur area predominately produce starch in their factories. While most of the sago units are producing sago from tapioca starch produced at their factories, a new trend has emerged wherein wet starch is being purchased from factories that are only producing starch and then sago is being produced from the wet starch thus purchased. Sago widely referred to as ‘Sabut-dana’ in Hindi is consumed as a food item especially during religious functions in the states of Maharashtra, Gujarat, Madhya Pradesh, Orissa and West Bengal. Earlier for making sago, the outer skin of the tapioca tubers was completely peeled and crushed to produce starch milk. This operation involved large amount of labour and resulted in loss of starch along with the peels. It was also time consuming and expensive. No chemical was used in this type of processing. However the resultant quality of the sago used to be wholesome and tastier. In this process the smaller tubers, which could not be peeled had to be rejected, only to be used for making starch later. But now due to the innovations made in the industry by the introduction of shaking machines and devices like rotating peelers etc, the sago producers have started processing the sago tubers without the manual peeling operation. But the machine peeling was not proving to be as efficient as that by hand and the resultant starch used to contain impurities like portions of outer skin. To remove these impurities and to improve the colour of sago, chemicals like bleaching liquid and sulphuric acid were started being used. In this case the resultant product is less tasty than that by the earlier procedure.

At present there appears to be some consumer resistance in the Northern states for the products with excessive chemical odour and inconsistent cooking quality. Therefore many sago factory owners are resorting to the old practic e of hand peeling. In order to ensure a better quality in the products, the SAGOSERVE has established a laboratory at its premises to test all the samples of consignments of starch and sago brought for sale. And only the samples, which pass through the test are allowed to participate in the auction process. The turnover statistics of SAGOSERVE is shown below: 1

SAGOSERVE, SALEM TURNOVER FOR 1982-83

TO 1999-2000 TURNOVER RS. IN LAKHS

5000

10000

15000

20000

25000

1982-83

1983-84

1984-85

1985-86

1986-87

1987-88

1988-89

1989-90

1990-91

1991-92

1992-93

1993-94

1994-95

1995-96

1996-97

1997-98

1998-99

1999-00

YEAR

Y-Axis Rs. IN LAKHS

3.2 PRODUCTS AND THEIR MARKETS

The main products of industry are Sabut-dana and starch. The different types of Sago are given below:

•Grades of Sago

o Super Fine

o Milk white

o Special

o Best

The other types of sago produced by some of the units in the cluster are Nylon Sago and Sago Brokens.

•Grades of Starch

o Textile Grade

o Edible Grade

o Glucose and Laundry Grade

10% of the sago produced is being marketed directly to the producers and the wholesale dealers in other

states. This procedure is undertaken by obtaining E&F form and is somewhat complicated. Another 10%

to 20% of the sago is being marketed through local traders in Salem. This procedure is followed by

obtaining the form C. A major portion of the sago production i.e. 70% to 80% is being marketed through

SAGOSERVE. Marketing through this society does not require filling of form C and is much more

advantageous than direct selling, which is why most of the sago producers prefer to go by this channel.

The main markets for sago are Northern States, like Maharashtra, Gujarat, Madhya Pradesh, Orissa,

Andhra Pradesh and West Bengal.

Starch also is marketed through SAGOSERVE as well as through Salem traders directly. The

manufacturers undertake the following measures to improve the grade of the sago/starch.

1. Washing the tubers thoroughly with jet washing.

2. Peeling of outer skin with help of shaking machines with peeling devices and rotary peelers.

3. Hand peeling.

4. Use of chemicals like bleaching liquid and sulphuric acid to remove unwanted materials and to

improve the colour.

5. Use of agitators instead of manual walking process in the starch setting tanks.

6. Proper roasting of the product.

7. Keeping a high level of hygiene in the factory.

3.3 PROCESS FLOW CHARTS

The flow charts depicting the various stages involved in the production of Sago and Starch are

given below.

3.3.1 MANUFACTURE OF SAGO

Sago (globular shaped one) is one of the important products made from tapioca starch commonly

used in the dietary preparation. The unit operations for sago manufacture are given below.

Starch from settling tanks (moisture content @ 40%)

Pulverization

Globulation

Sieving

Roasting

Drying

Polishing

Sieving

Sago

Bagging

3.3.2 PRODUCTION OF STARCH

The process flow chart for the production of starch from cassava is given in Fig.1. below.

Waste water

Residual pulp

Cassava Tubers

Washing

Peeling

Washing

Rasping

Screening

Setting of starch

Disintegration

Drying

Pulverizing

Sifting

Bagging

3.4 PRODUCT DIVERSIFICATION

Cassava as such provides an ample scope of diversification and value addition. There lies a vast

opportunity for non-traditional uses of cassava in the form of value-added food, animal feed formulation,

sago and production of commodity chemicals like citric, high fructose syrup etc. It can exploit its

opportunities in the area of convenience food for which greater demands are projected in future.

Trade sources indicate that there is a great demand for chips (almost one lac ton per month) in the export

markets, which of course has competition from South-east Asian countries. The by-product of starch

factories, thippi and of cassava flour milling, bharda can be used as a cost effective ingredient in animal

feed formulations. Also the simplicity of sago and starch extraction puts cassava in a one-upmanship

position than other sources. This could be exploited for setting up units in non-traditional areas.

Nevertheless cassava faces stiff competition from other sources of starch in price as well as in the

preference for processed products. Starch and sago are the major processed products of cassava

manufactured mainly from 1000 small-scale factories of Tamil Nadu and Andhra Pradesh. There are nine

large-scale starch factories mainly using maize and sorghum, and very rarely fresh and dried cassava. The

major reason for preference towards maize and sorghum is the relative advantage in price of these crops

over cassava. Dried cassava chips are 60-70% and 70-90% costlier than sorghum and maize respectively.

The applications of starch include textile sizing and finishing, foodstuffs, adhesives, starches and

sweeteners. Although cassava starch has specific advantages especially in hard printing of textiles,

adhesives etc., maize starch is mostly preferred for other applications.

However, it was observed that thippi, a by-product of cassava factories is used as a filler in the poultry

feed formula tions. Dried cassava chips may be used as a source of energy in compound feeds but most of

the feed companies are reluctant to include cassava chips as an ingredient due to the cost factor. It is a

matter of pride that two modern factories following Thaila nd model have come up on each in Dharmapuri

and Erode districts of Tamil Nadu. These factories are trendsetters for quality improvements of cassava

products.

3.5 EXPORT STATUS

Trade of cassava in the international market is either in its raw form of in its processed form. India has

been exporting cassava products since 1950’s in different forms viz. raw tubers, frozen tapioca, tapioca

chips, manioc starch, tapioca & substitutes, tapioca flour, sago pith and sago flour. The Indian cassava

exports declined after 1960’s due to domestic food situation especially in Kerala. However in late eighties

exports picked up momentum.

The bulky and perishable nature of cassava offers little scope in the export trade of raw tubers. However,

there is an active international trading in chips and pellets and to some extent starch and sago.

Between 1956 and 1964, India was exporting cassava products (70000 tons of dried chips) mainly to

European countries. But it went out of export trade gradually after-82 due to quota restriction imposed by

EC and in view of the emerging export giant of cassava, Thailand, whose 90% of the total cassava

production is exported to EC. In spite of the fact that the cost of the production of raw tubers in Thailand

did not have much advantage over India, the former could forge ahead in export due to low processing

costs, good export handling facilities and free trade environment.

Presently, India is exporting very small quantities of cassava raw tubers to the Middle East countries. It is

exported in two forms i.e. frozen tapioca and cassava raw tubers. These exports are routed through the

Cochin sea port and from Kozhikode and Trivandrum airports. As per the published data, raw tubers

exports started only recently. Dried cassava chips were exported mainly to European countries like

Netherlands, Belgium, Italy and USSR. Even though the published data shows that cassava chips were

exported between 1972–73 and 1985–86, trade enquiries in Andhra Pradesh revealed that even in 1987–

88, 92–94 and 95-96, dried chips were being exported to European countries from Kakinada port. An

annual export growth rate of 1.45 per cent was observed for dried cassava chips between 1972-73 and

1985-86. Trade enquiries indicated that a high percentage of sand and silica in the chips is the general

problem in the quality of chips exported from India.

Cassava chips offer a great scope for export provided more efforts are made to improve the product

quality. Tapioca flour, which is mainly exported to the European countries, has been increasing at the rate

of 1.17 per cent per annum during 1970-97.

Manioc starch exports started only recently from India i.e., from 1992-93 onwards. It is exported to

European and South East Asian countries. The major problem in starch exports is inconsistency in the

product quality. It is exported from Chennai, Mumbai and Calcutta ports. During 1997-98, India exported

3385.47 tons of starch valuing Rs2.89 crores.

Under the group tapioca substitute, various value added products prepared from tapioca starch in the form

of flakes, grains, pearls, siftings in smaller forms are exported. This group has a major share among the

cassava exports from India. During the last two decades quantity exported ranged between 2.4 tons to

35232.55 tons. These products are routed through Chennai, Mumbai and Calcutta ports.

Although there are no reports of sago & starch production derived from Sago palm in India but the

published data shows that products under sago pith and sago flour are being exported from here. Sago pith

exports have shown significant growth of 2.02 per cent per annum during 1980-97. It is exported mainly

to Bangladesh, Middle East countries from Mumbai and Calcutta ports. These exports have shown an

average growth of 1.75 per cent per annum since 1970.

4. ANALYSIS OF BUSINESS OPERATIONS

4.1 MARKETS

The traders of sago usually have to make payment through immediate cash or within a reasonable period

to the sago factory owners. However, in their turn they have to sell the produce to the wholesale dealers at

credit. Non-realisation of money in time poses a major problem for these traders.

Most of the traders are dealing in low end products like special and best and only a few of them deal in

super fine and milk while sago grades. These traders concentrate on quality and usually test every sample

of the produce. They sell the produce to other states under their brand name and try to build a brand

loyalty among the customers. Because of their focus on consistent quality, the wholesale dealers are ready

to pay a better price for their products and try to settle the payment dues as fast as possible. One such

trader even maintains a computerised record of the quality of all the consignments and is confident that he

can deal with any dispute regarding the quality of any consignment supplied to any wholesale dealers.

This also enables him to trace the producers who supply inferior quality of sago. Another wholesale

dealer makes a lot of efforts to market his brand through advertisement and by conducting Sago food

festivals at important market centres. Through his initiatives, he has made a good reputation in the

northern states.

As the competition for the low end products is high, the traders are not able to concentrate on quality and

also the payment for their products often gets defaulted or is either not received in full or in time. Most of

the time, disputes between the trader and the wholesale dealer is settled at the cost of the trader. The

reason for the fluctuating cost is often attributed to the supply and demand position of the sago. However

this aspect requires close scrutiny and detailed market surveys.

The major problem faced by the owners of sago units is the highly fluctuating prices of sago and starch

and sometimes even the mismatching of the purchase price of the tubers. Some owners of sago units feel

that as the traders have to analyse large number of samples within short time at SAGOSERVE and as a

result a proper classification on the grade of sago/starch is not being done. This, according to them gets

them a lesser price for their product than they deserve. Some manufacturers also feel that despite their

undertaking of hand peeling operations, their product does not get an adequate price to compensate the

additional expenses they have incurred or the quality they maintain.

The traders also have association of their own but the association is not very active and rarely arranges

organises a meeting of the members. Also the lack of awareness amongst the factory owners about the

quality standards affects the market.

4.2 RAW MATERIAL SUPPLY

Among the different tropical roots and tuber crops grown in India tapioca is one of the most significant

ones, as it can produce more calories per unit. Its importance in tropical agriculture is due to its drought

tolerance and wide flexibility to adverse soil, nutrients, and management conditions including the time of

harvest. Tapioca can be profitably cultivated throughout the year with irrigation.

Tapioca is grown in almost all the districts of Tamil Nadu, the major ones being Salem, Namakkal,

Dharmapuri, Vilupuram, and Kanyakumari. Tapioca grown in Kanyakumari district is mostly used for

culinary purposes. The area under tapioca is said to be expanding to Erode, Karur and Dindigul districts

as well.

The tapioca tuber is available in the industry from July to April but the maximum amount of raw material

is available only during the November to February period during which the starch content of the tubers is

at its peak. Winter appears to be helpful for the consolidation of starch in the tubers. Maximum crushing

activity is being undertaken during this period only. Availability of raw material starts from June end

onwards as mentioned below.

Tuber from Available during

Kolli Hills, Patchamalai June, July, August.

Karamundurai Hills August, September

Panruti Area September, October, November,

December

Salem, Namakkal Nov., Dec., January, February,

March.

Harur, Dharmapuri Dec. Jan. February.

Erode July to February

Brokers play a major role in supplying the raw materials for the sago and starch units. They have a wide

network of sub brokers who help in fetching the tubers even from the far-off places and ensure a

continuous supply of tubers to the sago and starch units. 90% of the raw materials sold from the farmers

are being routed through the brokers only. Mostly the main brokers are situated at Attur, Salem,

Namagiripet, Chellappampatti and a few other areas.

The main brokers get their produce through sub brokers. In hilly areas the sub brokers operate through

village brokers. The main brokers usually get a commission of Rs.2.50 per bag. The sub brokers earn their

living by negotiating both ways.

While the transactions between the main broker and the farmers are made in cash, those between the

broker and sago units are made in credit basis. The sago factory owners believe that the brokers exploit

both the farmers and the sago factory owners cleverly by manipulating the needs of the both. However the

brokers claim that their income is dwindling because of intense competition. Some farmers directly deal

with main brokers also.

Main Brokers

Attur is a major market for tapioca tuber, which has the maximum number of main brokers i.e. 23, most

of whom have offices of their own and another 15 who operate without offices. Kattukottai, a place near

Attur has 26 offices and Salem has two offices while Chellapampatti and Namagiripettai have two and

one respectively. The brokers also operate in other areas like Thammampatti, Senthamangalam etc.

The biggest broker in Attur deals on an average 5000 lorry loads of tubers in a year. Other brokers deal on

an average of 1000 to 1500 lorry load tubers per year. The farmers resort to sell their tubers through the

brokers for the following reasons.

1- They get advance money from the sub brokers or local brokers.

2- They believe in better bargaining power of the brokers to fetch a good price for their produce, as

the brokers are capable of knowing the current prices of the sago/starch in the market and

negotiate with sago factory owners accordingly and get maximum price for the tubers.

Some factory owners also get tubers directly from the farmers by giving advance money to the farmers

before the start of a season. Such type of transactions which where largely prevalent earlier have

diminished considerably now, as they find it increasingly difficult to get the tubers from the farmers with

whom they have made an advance deal. The farmers are supposed to bear the cost of transport from their

fields to the factories. Most of the farmers prefer that the arrangement of transfer the produce is left to the

broker itself as they believe that the labourers and transport owners can be handled by the brokers more

efficiently than them.

The major problems faced by the owners of the sago units with regards to procurement of raw

material are as below:

•Non-availability of quality raw material of adequate quantity.

•High fluctuation in prices of the raw material.

•Availability of raw material only for a short period.

The availability of quality raw material that is tubers with rich starch content is restricted to the winter

period that is November to February. The sago factory owners try to purchase maximum amount of raw

material during that period and process it into starch. However only a part of the starch thus produced is

converted into sago, while the rest of it is stored in tanks under water. After the crushing period is over

the stored starch is taken out from the storage periodically and then washed and used for sago making.

During the last season as the prices of sago had fallen below the prices of stored raw material, and as a

result many sago factory owners incurred huge losses. In case during a season the prices of tuber are very

low, the sago factory owners tend to purchase maximum tubers and store it in the tanks underwater. But

due to wide fluctuation in prices now a days the sago factory owners have started adopting a cautious

approach in storing the starch.

The major problems faced by the farmers of the sago units with regards to supply of raw material

are as below:

•The yield of tapioca is getting reduced year by year.

•Diseases like Cassava Mosaic virus, tuber rot, phoma leaf fall are affecting the crop badly.

•Good quality seed material is not available. The existing varie ties of H165, H226, and Mulluvadi

had been released by C.T.C.R.I. and T.N.A.U. long ago and their yield potential have come

down. New varieties like CO2 and CO3 has not spread among most of the farmers.

•The farmers are not aware of the modern methods of cultivation practices, which are cost

effective and environmentally sustainable.

•Depleting soil fertility.

•Depleting water table.

•Monsoon failure requiring drought tolerant varieties and cultural practices to withstand drought.

•Escalating cost of cultivation.

•Fluctuating cost of Tubers. Sometimes the cost of tubers is falls below the level of cultivation

expenses.

Another problem between the farmers and the sago factory owners is the determination of scale for

measuring the starch content in the tubers and fixing the price according to the starch content. The scale is

introduced by the sago factory owners to Tamil Nadu on the model of scale used in Thailand, where the

specific gravity of the tuber is correlated to the content of starch. The same quantity of tuber is first

weighed in air and then immersed in the water and then the difference is shown as percentage of starch

calibrated in the scale itself. The sago factory owners are of a unanimous view that the usage of scale is

the best method for buying the raw material However many farmers are skeptic about it and feel that as it

is not approved by the concerned Government authorities so its usage may give way to manipulation by

the owners of the Sago units.

Once the problem of applying a scale for the purchase of raw material is settled to mutual satisfaction of

both the farmers and Sago factory owners, it will be a major break through for the industry.

Even while applying the scale there is a variation between the starch content shown as per the scale and

the recovery of actual starch in certain varieties of tubers. For example Mulluvadi variety of Tapioca

though shows a higher starch content as per the scale but the percentage of starch derived is more than the

scaled measure. These variations are to be taken into account while applying scale for the purchase of raw

material.

4.3 PRODUCTION TECHNOLOGY & PROCESING

The sago/starch industry in Tamil Nadu is nearly 60 years old. Though the kind of machinery deployed to

manufacture starch and sago has undergone a tremendous change over the years yet the existing practices

of processing require a lot more alteration in order to become cost effective and to produce quality

products acceptable to the discerning consumers. The sago/starch owners mainly depended on local

mechanics, who are well versed in the layout and erection of sago factories. Many sago factory

equipments are fabricated locally with the help of engineering workshops and laths available nearby. The

necessary spare parts and machines are also available in the neighbouring towns or at Salem itself.

Most of the machinery, which is presently used by a majority of the sago factory owners like tapioca

crusher are not efficient. However some innovative sago factory owners with the help of some machinery

manufacturers at Salem and Erode have introduced several new machines in their factories. The

machinery manufacturers are highly innovative and keep gathering information through different sources

like internet etc. A detail about some new machines that have been introduced recently in the cluster is

given below:

Rasper

'Rasper' is one such innovative machine that replaces the existing root crushing machine. The existing

root crushing machine uses perforated iron sheet to tear and crush tubers in order to release the starch

milk. This equipment needs replacement of iron sheets everyday or two after an average crushing of 400

to 500 bags. However, the new rasper is fitted with imported blades and it even separates the starch from

the tuber than the existing root crusher. This rasper is capable of crushing 20000 to 30000 thousand bags

of tubers without any replacement of blades. At present 4 manufacturers at Salem are manufacturing

raspers and around 30 raspers have already been installed in many factories. Many more persons are

known to be willing to install raspers in their factories.

Tippi Screw

Tippi screw is another such equipment that has been introduced by a machinery manufacturer at Salem.

This equipment separates the leftover starch milk from the tippi. It is gaining acceptance among the sago

factory owners. Two machinery manufactures are manufacturing tippi screw at Salem.

Hydro cyclone

Hydro cyclone is another device introduced to the industry by a British NGO, which is effective in saving

water to the extent of 40 to 50%. Many factories that are situated in the water-starved areas can be

immensely benefited by installing of this equipment. At present two persons are manufacturing this

equipment at Salem.

Mechanical un-loader

Mechanical un-loader is an innovative equipment, which is developed on the model of poclain earth

excavator and is slowly finding acceptance among the sago factory owners. It can replace 6 to 8 men

labourers.

Mechanical roaster

Mechanical roaster is being used in one factory to roast sago. This machinery is yet to be popularised

among the sago factory owners. It is found that the process of roasting, which is being used at many sago

units is 12 to 15% inefficient as compared to the efficiency level of this mechanical roaster.

A lot of simple improvements which if implemented will pave way for saving energy and cost. Use of

thermic fluid, butterfly valve in the chimney, use of methane gas etc are some of the suggestions for

improving the roasting made by scientist from National Productivity council at Hyderabad.

Many sago factory owners are showing interest on sago and starch dryer and metallic rotary screens.

Experiments have been carried out by some companies on the above equipments. The cost factor remains

one of the major blocks in introducing new machinery. The sago factory owners are averse to purchase

costly ready to install machinery from the manufacturers and usually fabricate most of the equipments

with the help of local engineering workshops. However the machinery manufactures feel that the sago

factory owners should take into account the cost to run these machinery-manufacturing units.

Problems faced by the sago factory owners with regards to technology

•Getting the skilled mechanics to install the equipments on time is very difficult. Instead the

factory owners have to oblige to the convenience of mechanics. The mechanics are also not

technically highly educated and hence the efficiency of machinery and equipments is below the

expected level.

•The average annual amount spent on repairing and replacement of machinery ranges from

Rs50,000 to Rs1 lac.

•The sago factory owners do not get adequate technical advice for machinery and the equipments

from any formal institutions.

•There is a mistrust prevailing among the sago factory owners and machinery manufactures

hampering the rapid technological advancement of the cluster.

Problem faced by machinery manufacturers with regards to technology

The sago factory owners often hesitate to offer the price quoted by the machinery manufacturers and are

not considerate to the establishment costs of the latter. They also don’t even pay the entire amount in

lump sum. There is feeling among the machinery manufacturers that the sago factory owners often try to

copy their equipments and neglect them afterwards.

4.4 PREMISES

The sago and starch factories are mainly situated in semi urban and rural areas with an exception of Salem

city wherein around 60 units are situated. Most of the sago factories are housed in large areas ranging

from three to seven acres in rural areas, and one to two acres in urban areas. In the city of Salem paucity

of space restricts the expansion of the factory. The sago factories are usually situated in formal structures.

4.5 FINANCE

Almost all the sago factories are family owned and most of them are farmer turned entrepreneurs. These

owners get their equity from the surplus fund that they generate from agricultural income. Many of the

sago factory owners were also previously brokers doing business as raw material suppliers to the industry.

They all usually maintain a current account in a commercial bank or a co-operative bank to en-cash the

cheques received from SAGOSERVE or traders.

Only 50% of them are availing credit from commercial or co-operative banks, while the rest of them

manage with their own funds or borrowed money from relatives or money lenders for a short period.

Availing credit facility for working capital is more prevalent than availing credit for term loan. Most of

them feel that their real incomes have reduced over the years due to the escalation of cost and

competition. Most of them tend to plough back their profits into improving their factories. However some

are even investing in transport business and other local businesses. The sago factory owners situated at

semi urban and urban centers are able to obtain credit from the banks easily than those situated in the

rural areas.

The following problems are expressed in financing the sago industry by the bankers.

•The bankers feel that the sago factory owners do not route their transactions through their bank

accounts.

•Multiple finance

•It is a seasonal business and therefore fixing credit limit is difficult.

•Non maintenance of proper accounts.

•Difficulty in measuring the starch stored in the tanks.

•Highly fluctuating price of sago and starch.

Though most of the sago factory owners who have availed credit facilities from the banks expressed

satisfaction with their services yet some are disillusioned with the behavior of the bankers. They feel the

credit limits offered by the banks are not adequate, are unrealistic and not sanctioned in time. They

generally feel their cash credit facilities should be enhanced when the raw material prices are low so as to

enable them to purchase enough material for the entire season.

4.6 INFRASTRUCTURE, POLICES REGULATIONS

The Government is providing with all the necessary infrastructure for the growth of the industry. The

electricity board is providing the necessary power supply and is also giving advice on economising

electricity charges.

The Government through the pollution board controls and monitor the pollution control efforts taken by

the sago factory owners. However the units feel difficulty in getting clearances from the board.

Through SAGOSERVE and District Industry Center, the Government disseminates the details about the

policies and incentives offered to the industry. Overall the cluster enjoys excellent logistic and

communication facilities.

Sago Palm Care - Ensure Your Sago Grows Well

ochabisnis@yahoo.com (abdul aziz) — Sun, 22 May 2016 14:07:00 +0000

Probably one of the most common palm trees and the one most grown by people at home is the sago palm tree. It is a beautiful type of palm that looks great no matter where it is, and although it is not a true palm tree, it is still quite beautiful and fairly easy to take care of as well. Of course there is some sago palm care to consider if you want your palm to grow well. Here are a few simple tips that will help you to ensure that your sago grows well and ends up looking great.

Where to Grow It

First of all, when it comes to sago palm care, you may be wondering where you should actually grow your sago palm. Well, they usually can do well about anywhere that has warm summers and in places where they can be kept out of snow and frost. If you life in a colder climate, you can keep your sago palm inside if you have to. Of course if you live in an area that doesn't get nasty winters, then you can easily grow one of these sago palms in the ground, which will make maintenance easier and you'll get a larger sago as well this way.

Potential Problems

There are some potential problems that can happen when you decide to grow a sago palm, which means that sago palm care is going to be important. First of all, you'll find that sago palms can take a long time to grow, not to mention that these palms are leaf catchers, which means that you'll want to make sure this tree is not located by a tree that sheds leaves. Sago palms need to have very warm summers and they definitely need plenty of sun as well. So, these things are very important when it comes to sago palm care. Also, it's important to note that Sago palm trees can harm dogs if dogs consume their seeds.

Care Tips

When it comes to sago palm care, there are a variety of tips to keep in mind. First of all it is important to make sure that you give it fertilizer about every six months or so and you'll also want to avoid over watering the sago as well. If you notice that your sago palm begins to catch a bunch of leaves, you need to get rid of them as soon as possible. With these simple sago palm care tips, you can ensure that you keep your sag healthy and looking great.

Sago, rice Substitute Nourishing

ochabisnis@yahoo.com (abdul aziz) — Wed, 04 May 2016 16:35:00 +0000

Sago flour

PLANT sago potential to be developed as an alternative food for the people of Indonesia besides rice. Because, sago produce dried starch as food sources of carbohydrates.

Indonesia has the largest acreage of sago palm in the world, about 1,128 million hectares, or 51.3 percent of the 2,291 million hectares of sago world. About 90 percent of the area of these plants are in Papua and Maluku. Not surprisingly, the corn is the staple food of the Papua people, like rice in other areas.

In Papua, there are about 20 types of sago flour with colors range from red, brown, yellow, white, gray, to black. Most preferred the white population of Papua is sago. Although various types, only two species of high economic value in Indonesia, which is the type of barbed (Metroxylon rumphii Mart) and spineless (Metroxylon sago Rottb).

Processing

Sago palms are generally harvested after the age of 10-12 years, ie before flowering. That's when most high starch content. Trees felled by ax / saws, located close to the soil surface.

Sago and then cut into pieces with a size of 75 cm, simply to facilitate transport to the processing site. To get the best quality, cut logs should be processed immediately.

Empek-empek made from sago

At first sago disposed outer shell with an ax. The meat portion is split trunk width of 10-15 cm, making it easy to handle when pemarutan. Results sago grated and mixed with water, stirred, and knead, to remove the starch portion of a fiber trunk. Part starch will dissolve in the wash water, and then filtered. Distillate is allowed to stand until the liquid separates into a part (in red) and precipitated starch (white). Red liquid discarded and replaced with new water.

The process was conducted several times, in order to obtain sago starch, white and clean. Furthermore, starch dried for several days to obtain the dried corn starch and resistant to stored longer. Sago flour can be processed into sinoli (karu-karu), bagea, sago pearls, and sago plate. Sinoli made from fresh corn starch crumpled, then roasted so that granular or irregular blobs. Sago plate is a type of food made by burning in forna (prints from the stone / clay), resulting in a dry slab of brown.

Nutritional value

meatballs made from sago

Based on nutritional value, corn starch has several advantages than starch from plant tubers or Cereal. According to the Center for Postharvest Research and Development Department of Agriculture, sago starch is not digested are important for digestive health.

Therefore, sago well used as a raw material for making noodles. For noodles made from sago flour is healthier than noodles from flour. According to expert researchers from the University of Kochi Japan, Yoshinori Yamamoto, several varieties of sago around Lake Sentani, Papua, have a high starch content. Sago also be used as a substitute for rice commodities of high nutritional value.

Indonesia has the capital necessary to develop a sago processing industry. In addition to as food, sago starch can also be used as a raw material in the cosmetic industry and environmentally friendly plastic. (Revelation Istolia Wardani-32)

Translated from : http://www.suaramerdeka.com/harian/0711/05/ragam04.htm

Sago Noodle = Diabetic Food

ochabisnis@yahoo.com (abdul aziz) — Wed, 04 Jul 2012 08:27:00 +0000

Aha! This is a photo of my own shots, I was quite pleased with these shots, although the results are still less hehehehe ... But this is the best in my opinion, because some pictures before it fails, the focus is not right, blurry photo, visible light and other its lights. Alhamdulillah, once it clears.

For several days this photo a wallpaper on my computer. Praise be to God, every person who sees this photo definitely give a compliment. From which side to their praise, I do not know. Is my good shots, or because the food I make it taste. But in my opinion, likely because the object of my photo is sago noodle.

Mi sago is the Malay community Selatpanjang food craze. Why mie sago? Because from time immemorial Selatpanjang region producing sago, and sago became a staple food. But now it has shifted to rice (rice). Nevertheless, mi sago remains the Malay community Selatpanjang craze, even the other tribes who lived in Selatpanjang also like the sago noodle.

Usually, people who have long left the Selatpanjang, must have thought the noodles sago. And when they return home (Selatpanjang), must be sought is the sago noodle. Not long ago, no longer my friend pregnant sago noodle cravings. Although the area where he lives far away from Selatpanjang, she asked to be sent from Selatpanjang noodles raw sago.

Now, it has a variety of food presentation. Some are served with egg, shrimp wet or dried shrimp (ebi), and others. Mi sago is processed in such a manner in accordance with the tastes of devotees. However, the presentation of sago noodle classic (as in photo), the only fish sprinkled with bleary-(tri) and leaves of chives, remains a favorite. Moreover sago noodles wrapped in banana leaves used, the aroma is a very typical.

Sago noodle specials again this again is it a diet food for people with diabetes or diabetes. Diet by eating foods of sago proven to reduce blood sugar of diabetics, because the carbohydrate content in sago is very low.

Well, how about you? Ever feel sago noodle dishes? If anyone who has never tasted it and wanted to try, do not hesitate to ask me. Insyallah, when you set foot in Selatpanjang would I treat eating noodles sago, or if you want to taste my homemade noodles sago?

What is the Benefits Of sago?

ochabisnis@yahoo.com (abdul aziz) — Wed, 04 Jul 2012 07:54:00 +0000

Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in many recipes.

The Roles of Sago

Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago is used to make the pearls that sit at the bottom of bubble tea, a popular Asian drink. You can also use sago in the preparation of desserts and some breads. Additionally, you can add sago to rice for a low calorie, light meal option.

Sago and the Body

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to "The New Oxford Book of Food Plants," traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.

Health Facts

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.

Preparation of Sago

Recipes usually call for you to soak sago in water for long periods of time. After soaking the sago, you will find the starch less sticky and easier to handle than tapioca. You can also use the powder form of sago as a thickening agent for foods such as gravy or sauces. Additionally, you can use the powder form of sago as a flour substitute. In fact, recipes for many types of Indian and Nepali flat breads specifically call for powdered sago.

Sago Values

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 12:35:00 +0000

Sago Shipment

As it is also important to estimate the impact of sago palm cultivation on the environment from the view point of the sustainability, we investigated temporal changes in the chemical properties of drainage water and soil in a sago palm plantation in Indonesia.

Sago Flour (Tapioca Alternative)

Analysis of canal water from blocks with different palm ages during a 2-year period suggested small increases in Ca, K, and Mg concentrations with time (up to 8 years). No time-dependent changes were observed in the concentrations of other nutritional/toxic elements, although the larger concentration in groundwater below sago palm than in canal water was observed for fertilizer components including B, Ca, P, and Zn. Although large portions of Al, Fe, and Zn in canal water were interacted with dissolved organic C (DOC), the leaching of DOC did not vary with the development of palm growth. Contents of nutritional elements were generally similar among soils at 1, 3, and 5 m away from a palm, among soils at 0.1, 0.3, and 0.5 m depths, and between soils in sago palm block and adjacent secondary forest, regardless of plant age. Thus, the sago palm cultivation with fertilizer and groundwater level control did not induce notable deterioration of soil and water qualities.

Where To Buy Sago

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 12:34:00 +0000


			Probably, most of the world's population to ask, which places a sago?, This question is not only one we get. Here we offer a sago producing area of the county's largest archipelago Indonesia in Kepulauan Meranti Regency, this is where sago is planted, cultivated, developed in workshops and international transaction. Among the county-owned product is as follows: corn starch cendol sago sago noodle sago plantation etc.

Analysis of soil samples

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 10:35:00 +0000

Part VI

Total contents of Ca, Cu, Fe, K, Mg, Na, and Zn in soil samples were determined with an ICP spectrometer (Liberty 220, Varian, USA) after digestion with HF and HNO3 in a microwave oven (Ethos 900, Milestone, Italy) according to Jones et al. (1991). Exchangeable cations were extracted from the 2002 samples with 1 mol l-1 ammonium acetate with pH regulated to 7 and determined with Liberty 220. pH and ash content of the soil samples collected from P8B19 and P3B3 and their adjacent forests were determined using a suspension of soil sample with distilled water mixed at 1:2.5 (w:v) and by the combustion method, respectively.

Collection of soil samples

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 10:29:00 +0000

Part V

Sago Root

According to Miyazaki et al. (personal communication), no roots were observed[1 m distance from 1- year-old sago palms, whereas 20 and 42% of total roots were distributed between 1 and 2 m distances from 3- and 5-year-old sago palms, respectively. They also observed that the root biomass of 1- to 5- year-old sago palms were concentrated within the surface 30 cm layer.
Based on these information, soil samples (triplicate) were collected from: 1) 10–15 cm depth at 1, 3, and 5 m distances from a sago palm in P1B10, P1B18 (transplantation in 1998), and P4B13 in December 2002, and 2) three layers of 10–15 (designated 10), 30–35 (30), and 50–55 (50) cm depths at 1 m distance from a sago palm plant in P3B3, P7B4, and P8B19 in July 2003. Last fertilizer application before soil sampling was September, 2002. In July 2003, three soil layers of 10–15, 30– 35, and 50–55 cm depths were also collected from the secondary forests adjusting to the three blocks. Soil samples were air-dried and sieved (\2 mm) before analysis. Soil bulk density was measured separately in triplicates.

Analysis of water samples

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 10:23:00 +0000

Sago Starch Milk While Proceeded

Concentrations of Al, B, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P, Pb, and Zn in the water samples were measured with an inductively coupled plasma (ICP) spectrometer (IRIS, Thermo Jallel-Ash, USA). DOC concentration was determined with a total organic C analyzer (TOC-VCPH, Shimadzu, Japan). An aliquot of canal water samples collected from the seven sago palm cultivation blocks in July 2003 and January and July 2004 (20 ml) was fractionated on a column packed with 1.5 ml of anion exchange resin (Q Sepharose Fast Flow, Amersham Biosciences, Sweden) into adsorbed and non-adsorbed fractions. The concentrations of DOC and metallic elements in the non-adsorbed fraction were determined with TOC-VCPH and IRIS, and metallic elements distributed in the adsorbed and nonadsorbed fractions were regarded as organically bound and free cation forms, respectively (Kimura et al. 1998). Ultra-pure water that was passed through the resin under the same conditions as those for canal water samples was analyzed as blank. DOC was almost completely adsorbed to the resin (97 ± 4%). The amount of DOM-bound Ca could not be estimated due to the unexpectedly high recovery exceeding 100%.

Materials and methods Experimental site

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 10:17:00 +0000

PART III

Sago Trees (Improve The Best Claim)

The experiment was conducted at the National Timber and Forest Product sago palm plantation located in Tebing Tinggi Island, Riau Province, Indonesia (1_300N, 103_400E; Jong 2001). The mean annual maximum and minimum air temperatures in the 1996–2000 period, which were recorded at the nearest meteorological station, were 31.9 and 23.3_C, respectively. Annual precipitation was 1,700 mm with the maximum rainfall in December (222 mm) and minimum in July (79 mm). The plantation was initialized in 1996 on deep peat (Histosols) consisting of complex woody materials (100% peat). Tropical swamp forest that covered the plantation area was cleared ca 35 years ago, and thereafter the area was secondary forest. The map of the plantation is shown in Fig. 1. The southwestern border of the plantation is approximately 2.4 km from the coast. The plantation area is divided into 20 phases. One phase consists of 20 blocks, and each block has a land area of 0.5 km2 Fig. 1 Map of sago palm plantation in Tebing Tinggi, Indonesia.

Sago pearl

(0.5 9 1 km). Each block is surrounded by roads (5 m width) and facilitated with canals (5 m width). Since 1996, two phases with smaller code numbers have been established per year. Conservation belts (100 m width) of the secondary forest are maintained at two-block intervals (2 km) in the east–west direction, which also face the roads and canals. Major plant species in the secondary forests included Cratoxylon arborescens, Callophyllum inophyllum, Shorea spp., Palaquium burckii, Eugenia spp., Tristania spp., Gonystylus bancanus, and Tetrameristra glabra. Plant density was 156 plants ha-1 (8 9 8 m) in Phase (P) 1 Block (B) 10 and 100 plants ha-1 (10 9 10 m) in the other blocks. Dolomite, urea,

rock phosphate, and KCl were applied at the rates of 30–46.8, 5–7.8, 5–7.8, and 5–7.8 kg ha-1 year-1, respectively, in the first year, and then were gradually increased to 400–624, 80–125, 40–62, and 40– 62 kg ha-1 year-1 for 4-year-old sago palms. CuSO4, ZnSO4, and borate were also applied at the rates of 5–7.8, 5–7.8, and 2–3.1 kg ha-1 year-1 irrespective of palm age (Jong 2001). Fertilizer was applied three times a year. Dolomite was topdressed around a palm so as to draw a circle with a 10 cm width and 1 m radius, and other chemicals in granule

form were introduced via four holes (10 cm depth) made at evenly spaced points on the dolomite circle. The ranges in the application rate of each chemical were derived from the difference in plant density. This manner of fertilization was expected to increase the efficiency of absorption by plants and reduce the leaching to canal. Because some of fertilizer remained in the application spot at next application, fertilizer components may be dispersed throughout a year. Collection of water samples Water samples were collected in triplicate from drainage canals along the sago palm cultivationblocks in December 2002, July 2003, and January, July, and November 2004. November, December, and January are rainy season and July is dry season, although we have not met a shower within 2 days before each sampling. Sampling was conducted in all or some blocks including P1B10 (transplantation of sago palm suckers was conducted in 1997), P3B3 and P3B8 (transplantation in 1998), P4B13 and P4B18 (in 1999), P7B4 (in 2000), and P8B19 (in 2001) at each time (Fig. 1). Total period of sago palm growth (13–15 years in peatland) is divided into three stages of rosette, trunk formation, and ripening. All the plants in this plantation were in the rosette stage throughout the research period. Canal water along the secondary forests adjacent to P3B3 and P7B4 was also collected on the same days except for December 2002. Groundwater samples (triplicates) were collected from holes made at 1 m distance from sago palm plant in P3B3, P7B4, and P8B19 two or three times during canal water sampling days. pH of water samples was measured in the field with a pH meter (D-24, HORIBA, Japan). The water samples brought back to the laboratory were filtrated successively through a glass fiber filter (GB-140, pore size 0.40 lm, ADVANTEC, Japan) and a hydrophilic polyvinylidene fluoride membrane (DURAPORE, pore size 0.45 lm, Millipore, USA). The filters were washed in ultra-pure water before use.

Introduction

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 09:58:00 +0000

Nice Cendol sago Merantihttp://azicha-sago.blogspot.com

PART II

Peatland is characterized by the accumulation of large amounts of partially decomposed plant material, low pH, high groundwater level, and low nutrient content. Because of these characteristics, peatland is unfavorable for the use as cultivated fields. Nevertheless, to supply foods balanced with the increasing population, peatland occupying 30 million ha in Southeast Asia (Radjagukguk 1997) is a potential ground for crop production. As the high groundwater level interferes with the supply of oxygen into soil, drainage is generally required to facilitate respiration of plant roots in peatland reclaimed for agricultural use. However, peat materials may be decomposed and subsided quickly if groundwater level is lowered (Blodau 2002), which would accelerate nutrient loss from peatland and further lower plant productivity (Laiho et al. 1999). Sago palm (Metroxylon sagu Rottb.) is worthy of attention as a rare crop that can grow on tropical peat soil without drainage of groundwater and yields a great amount of starch, 164–180 kg per plant on a dry weight basis (Yamamoto et al. 2003).
However, Yamaguchi et al. (1994) and Jong and Flach (1995) reported that the starch content in sago palm was larger at lower groundwater level than at higher groundwater level. Yamaguchi et al. (1994) also observed much smaller contents of micronutrients including Cu and Zn in sago palm grown in deep peat soils compared with those grown in alluvial soils. Nutrients released from peat soil may be insufficient to satisfy the growth of sago palm especially in the second and following generations. Therefore, prefer control of groundwater table and fertilizer application are required to maintain the high starch productivity, which have not been developed. Simultaneously the impact of sago palm cultivation on the environment, such as acceleration of peat decomposition, change in soil fertility, and loadings of greenhouse gasses and water-soluble nutritional/toxic elements to the atmosphere and aquatic environments, respectively, should be minimized toward the sustainable use for agriculture. There are few data (Funakawa et al. 1996; Kawahigashi et al. 2003) available to evaluate the effects of sago palm cultivation on elemental cycles in peatland ecosystem. The reclamation of peatland has been observed to have significant changes in the rate and chemistry of water flow (Burba et al. 2001; Lu and Jaffe 2001; Vasander et al. 2003). For example, the change in the concentration of dissolved organic matter (DOM), such as fulvic acids, induces the changes in the mobility, toxicity (McCartney et al. 2003), and solubility in brackish and seawater (Matsunaga et al. 1984) of metallic elements through the formation of complexes (Ku¨chler et al. 1994; Viers et al. 1997; Kalbitz and Wennrich 1998), and subsequently affect the population and community structure of aquatic biota (Roy and Campbell 1997; Matsunaga et al. 1998; O¨ ztu¨rk et al. 2002). In the present study, we examined the effects of sago palm cultivation on the chemical properties of soil and water in an Indonesian peatland, with focusing on metallic elements.

Sago Pearl

Temporal variations in the concentrations of elements in drainage (canal) system were evaluated by combining the data collected from sago palm cultivation blocks with various plant ages during a 2-year period. Changes in the chemical properties of soils were estimated using two data sets obtained from soils at different distances from sago palm plant and soils at different depths. The accumulation of elements from fertilizer or the consumption of elements by active plant absorption may result in the increase/decrease in their contents horizontally and/or vertically. Chemical

properties of canal water and soil were also compared between sago palm cultivation blocks and their adjacent secondary forests. The relation of DOM to metallic elements and the chemical properties of groundwater below sago palm were also examined to discuss the behavior of fertilized and unfertilized elements as affected by the sago palm cultivation.

Effect of sago palm (Metroxylon sagu Rottb.) cultivation on the chemical properties of soil and water in tropical peat soil ecosystem

ochabisnis@yahoo.com (abdul aziz) — Mon, 04 Jun 2012 09:47:00 +0000

PART I

Abstract Tropical peatland is a potential land resource for crop production to supply food and energy sources to increasing population. Although sago palm (Metroxylon sagu Rottb.) is a potential starch crop suited to this purpose, prefer control of groundwater level and fertilizer application should be done to maintain the high starch productivity. As it is also important to estimate the impact of sago palm cultivation on the environment from the view point of the sustainability, we investigated temporal changes in the chemical properties of drainage water and soil in a sago palm plantation in Indonesia.

Sago trees result (Tapioca Alternative)

Mie sagu Riau

ochabisnis@yahoo.com (abdul aziz) — Wed, 23 May 2012 11:32:00 +0000

Mi Sagu Produksi Pesantren Siap menembus Pasar

Oleh : Ir. Sulusi Prabawati, MS

Beberapa tahun terakhir terdapat ancaman perubahan makanan pokok penduduk dari sagu dan ubi beralih ke beras. Fakta lain, telah terjadi peningkatan konsumsi terigu utamanya dalam bentuk mi instan. Fenomena tersebut menunjukkan bahwa pergeseran pola makan, yaitu pola makan bukan nasi menjadi nasi ditambah dengan mi instan dari terigu. Salah satu alas an peningkatan konsumsi mi instan adalah praktis dan mudah menyajikannya. Mi instan adalah mi yang sudah dimasak terlebih dahulu dan dicampur dengan minyak, dan siap disajikan untuk konsumsi hanya dengan menambahkan air panas dan bumbu. Sejarah menunjukkan bahwa mi instan sudah ada sejak jaman dinasti Qing di China, yaitu mi yimian yang digoreng (deep fried) agar tahan lebih lama. Mi instan moderen diciptakan oleh Momofuku Ando pada tahun 1958, yang kemudian mendirikan perusahaan Nissin dan menghasilkan produk mi instan pertama di dunia Chikin Ramen (ramen adalah sejenis mi Jepang). Mi instan berkembang terus, dan meledak mulai tahun 1971 saat Nissin memperkenalkan Cup Noodle (Mi Gelas), produk mi instan dalam wadah styrofoam tahan air yang bisa digunakan untuk memasak mi tersebut. Inovasi berikutnya termasuk menambahkan sayuran kering sebagai pelengkap ke dalam mi gelas tersebut.

Saat ini, Indonesia adalah produsen mi instan terbesar di dunia, untuk memenuhi konsumsi dalam negeri dan ekspor. Peningkatan konsumsi mi instant tidak hanya terjadi di Indonesia, tapi juga di negara lainnya. Perkiraan WINA (World Instant Noodles Association) tahun 2007, China plus Hongkong mengonsumsi mi instan tertinggi di dunia, yaitu lebih dari 50 milyar bungkus. Namun, karena jumlah penduduknya juga sangat besar (Iebih 1,3 milyar) maka rata-rata konsumsinya adalah 37,7 bungkus/kapita/tahun. Masih lebih rendah dari Indonesia, Korea, Vietnam, Jepang dan Malaysia. Indonesia mengonsumsi 14,99 milyar bungkus, atau rata-rata 65,2 bungkus per kapita/tahun, sedikit di atas konsumsi orang Korea yaitu 64,4 bungkus per kapita/tahun dan Jepang dengan 42 bungkus per kapita/tahun. Begitu banyak kelebihan mi instan sehingga orang makin menyukainya. Namun, konsumsi terus-menerus perlu memerhatikan tingginya kandungan garam natrium di dalamnya. Kadar garam natrium dalam mi instan bervariasi, ada yang mencapai 900 mg, dan banyak yang mencapai 1040 mg, 1240 mg, bahkan 1430 mg per bungkus. Untuk Kadar natrium 1430 mg/bungkus berarti

konsumsi satu bungkus mi tersebut telah dapat memenuhi 60% kebutuhan natrium. Asupan natrium adalah 2300 mg/hari bagi orang dewasa, dan 1500 mgl hari bagi orang dengan risiko tekanan darah tinggi. Dengan demikian konsumsi mi instan terus-menerus berbahaya bagi penderita hipertensi. Oleh karena itu, untuk menikmati hidangan mi yang lebih sehat dan variatif, maka aneka mi yang sudah banyak di pasaran seperti mi bihun, mi jagung, mi ganyong, mi singkong yang populer dengan nama: mi Bendo atau mi lethek dari Yogyakarta dan Jateng, atau mi sagu yang terkenal dengan sebutan mi gleser (Bogor dan Sukabumi Jawa Barat) dapat menjadi pilihan diversifikasi konsumsi mi.

Keistimewaan mi sagu

Mi sagu pun punya cerita tersendiri, dibuat 100% dari pati sagu (Metroxylon, sp). Teknik pembuatannya mudah, meskipun pati sagu tidak memiliki gluten - suatu jenis protein pada terigu yang berperan penting dalam pembentukan adonan mi. Adonan yang dibuat tidak berbentuk lembaran seperti pada pembuatan mi terigu tetapi dengan membuat "Iem sagu" sebagai pengikat, kemudian pati sagu kering dicampurkan dan diaduk hingga terbentuk adonan licin kemudian dicetak. Cetakan mi sagu berupa tabung dengan plat berlubang pada bagian bawahnya. Adonan dimasukkan ke dalam cetakan kemudian ditekan, dan mi akan keluar dari cetakan. Selanjutnya, mi direbus dalam air mendidih sampai mengapung dan direndam dalam air dingin mengalir, kemudian ditiriskan. Untuk mempertahankan helaian mi tidak saling melengket, mi dilumuri dengan minyak sayur. Mi sagu memiliki karaktetistik sedikit kenyal, menjadi hidangan yang enak setelah dimasak menjadi mi goreng, mi kuah ikan, mi kuah tom yam, mi saus kacang, mi saus daging, ataupun yang berselera moderen seperti mi scootel dan lainnya. Menyantap mi sagu memberi efek mengenyangkan yang lebih lama, karena setelah dikaji lebih mendalam, sesungguhnya mi sagu menyimpan manfaat atau khasiat bagi kesehatan kita. Penelitian yang dilakukan oleh BB-Pascapanen memperlihatkan mi sagu mempunyai kandungan resistant starch (RS) atau pati tak tercerna 45 mg/g atau 4-5 kali lebih besar dibandingkan dengan mi instan terigu. Penelitinya menuturkan bahwa RS dihasilkan pada saat proses pengolahan mi dan memicu rekristalisasi pati yang dikenal dengan retrogradasi. Pati retrogradasi merupakan salah satu sumber pati yang tidak dapat dicerna oleh enzim-enzim dalam sistem pencernaan manusia. Menurut Marsono yang banyak meneliti bahan pangan, menyebutkan bahwa RS memiliki sifat seperti serat makanan yang dapat mengikat asam empedu, meningkatkan volume feses serta dalam pencernaan menghasilkan sedikit kalori.

Produksi Pesantren, siap menembus pasar

Produksi mi sagu dengan merek Mi Metro dilakukan oleh Pesantren AI Qur'an Wal Hadis, Bogor dengan bimbingan para peneliti BB-Pascapanen. Merek mi Metro diambil dari nama latin sagu yaitu Metroxylon, sp. Pada awalnya produksi mi sagu hanya menggunakan alat pencetak mi manual, kapasitas kecil, tiap adonan 600 gram dan lama tiap proses 10 menit. Sekarang produksi telah meningkat menjadi 2 kg tiap 7 manit proses, menggunakan serangkaian peralatan pembuatan mi yang dibeli dari dana bantuan program LM3 Ditjen PPHP. Meski usaha tersebut terbilang masih skala kecil, namun mutu produk dapat diandalkan. Pembinaan mutu dilakukan dengan menerapkan system produksi yang higienis, meliputi kebersihan bahan baku, ruang pengolahan, peralatan dan pekerja. Para pekerja yang nota bene warga pesantren, menggunakan pakaian khusus, sarung tangan, penutup mulut dan penutup kepala. Dengan proses yang higienis ini, mi Metro memiliki daya simpan 1 minggu tanpa pendinginan, dan 1 bulan dalam pendingin 100C (kulkas). Pemasaran yang telah terbentuk adalah melalui pesanan langsung ke Pesantren, yang berlokasi di Situgede, Bogor, atau melalui telepon 0251.8622314 yang akan dilayani dengan ramah, oleh Miftah dan kawankawan, bahkan order khusus dapat diantar ke tempat pelanggan di Bogor. Apabila datang langsung ke pesantren, punya keuntungan lebih, jika sedang proses bisa menyaksikan cara pembuatan mi Metro. Pemasaran tidak hanya di wilayah Bogor, tapi sudah sampai Jakarta, tentunya saat ada pesanan khusus. Jika di Jakarta atau sekitar Bogor ada yang ingin memasarkan mi sehat ini,

tinggal hubungi saja Pesantren AI Qur'an Wal Hadist.

Dengan mengolah sagu menjadi mi yang mudah penyajiannya dan rasanya juga enak, maka masyarakat memiliki pilihan makanan dari sagu. Mi sagu mudah pembuatannya, sehat bagi tubuh dan berasal dari tanaman yang tumbuh di Indonesia, sehingga mendukung program diversifikasi pangan yang digalakkan pemerintah.

Ir. Sulusi Prabawati, MS

Penulis dari BBP Pascapanen

Dimuat dalam Tabloid Sinar Tani, 1 April 2009

Sagu Pilihan

ochabisnis@yahoo.com (abdul aziz) — Wed, 23 May 2012 11:18:00 +0000

The Best sago Quality

Ada beberapa daerah penghasil sagu terbesar di negara Indonesia, diantaranya Riau, Irian, Maluku, sumatera barat dan lain- lain. namun demikian berbeda geografis bebrbeda pula sagu yang dan turunan produk yang akan mengikutinya. Riau adalah salah satu wilayah penghasil sagu terbesar di indonesia, hal ini terbukti hampir 100.000 ton perbulan sagu yang dipasok melalui pelabuhan Selatpanjang kepulauan meranti riau yang dipasok ke pelabuhan cirebon jawa barat.

Sebagaimana penulis jelaskan secara geografis riau lebih memiliki alam yang cocok untuk sago ini, namun demikian ada beberapa item dari hasil sagu belum mampu diolah secara maksimal sebagai pengganti pakan ternak seperti unggas dan binatang lainnya.

Sago Journal

ochabisnis@yahoo.com (abdul aziz) — Wed, 23 May 2012 11:10:00 +0000

BAB II

TINJAUAN PUSTAKA

2.1. Sejarah Singkat Sagu

Sagu berasal dari maluku dan Irian,karena itu sagu mempunyai arti khusus sebagai bahan pangan tradisional bagi penduduk setempat. Hingga saat ini belum ada data yang pasti yang mengungkapkan kapan mula sagu dikenal. Diduga budi daya sagu dikawasan Asia Tenggara dan Pasifik Barat sama kunonya dengan pemanfaatan kurma dimesopotamia. Tetapi menurut Ong (1977) sagu sudah dikenal sejak tahun 1200 berdasarkan catatan-catatan dalam tulisan-tulisan cina. Misalnya Marcopolo menemukan sagu diSumatera pada tahun 1298 dan pabrik sagu diMalaka sudah tercatat dalam tahun 1416.

Teknologi eksploitasi dan budi daya dan pengolahan sagu yang paling maju saat ini adalah Malaysia.Indonesia, khususnya dari daerah Riau sudah melakukan eksport produk sagu dalam bentuk sagu kotor (Raw ) pada tahun 1879. Ekspor sagu bersih diIndonesia Dimulai pada tahun 1901 dan mulai ekspor dalam bentuk sagu mutiara pada tahun 1917. Sejarah yang layak dicatat dalam perkembangan Industri sagu di Indonesia didirikanya sebuah Industri pengolahan sagu oleh PT. Sagindo Sari Lestari pada pertengahan tahun 1989 diArandai,Bintuna,Manokwari, Irian Jaya. Pengolahan sagu ini adalah yang paling moderen pada saat itu.Hal ini benar-benar memberikan indikasi bahwa sagu, selain sebagai bahan pangan modern, merupakan bahan baku untuk berbagai macam industri.

2.2. Morfologi Sagu

2.2.1. Batang.

Sagu mempunyai tanda-tanda morfologi seperti Aren(Arecha, SP), perbedaaanya, Aren tidak membentuk rumpun, sedangkan sagu tumbuh dalam bentuk rumpun.Batang Aren hampir seluruhnya diliputi ijuk hitam,sedangkan sagu hanya mempunyai ijuk hitam sedikit pada pinggiran pelepah daunya sehingga batang sagu tampak jelas seperti pohon pinang.

Pada rumpun sagu rata-rata terdapat 1-8 batang, pada setiap pangkal batang tumbuh 5-7 batang anakan.Pada kondisi liar, rumpun sagu ini akan melebar dengan jumlah anakan yang sangat banyak dalam berbagai tingkat pertumbuhan.Anakan tersebut sedikit sekali yang tumbuh menjadi pohon dewasa.Batang sagu merupakan silinder yang berfungsi untuk mengakumulasi/menunpuk karbohidrat.Tinggi batang sagu dari permukaan tanah sampai pangkal bunga berkisar antara 10-15 m, dengan diameter batang pada bagian bawah mencapai 35-50 cm. Pada waktu panen batang sagu bias mencapai berat sampai 1 ton, dimana 20 persen empulur mengandung tepung, sehingga 1 pohon sagu mampu menghasilkan 150-300 kg tepung sagu basah. Berat tersebut masih ditambah berat akar dan mahkota daun 50 Kg.

2.2.2. Bunga dan buah

Bunga sagu berbentuk rangkaian yang keluar pada ujung batang, dengan diketahuinya adanya tanda pengecilnya daun bendera. Sagu mulai berbunga pada umur 8-15 tahun, terkantung pada kondisi tanah, tinggi tempat dan varietas.Bunga sagu tersusun dalam manggar secara rapat, berukuran kecil-kecil.Warnanya putih berbentuk seperti bunga kelapa jantan dan tidak berbau.Bilamana sagu tidak segera ditebang pada saat berbunga, bunga dapat berbentuk buah.Buahnya bulat-bulat kecil dan tersusun pada tandan mirip buah kelapa.Buahnya bersisik dan berwarna coklat kekuningan.Sagu merupakan tanaman menahun yang hanya berbunga atau berbuah sekali pada masa hidupnya.Setelah berbunga dan berbuah sagu akan mati (Budhi H, 1986).

2.2.2. Ciri Sagu Siap Panen dan Cara Panen

Sampai saat ini para petani sagu belum dapat menentukan dengan pasti umur sagu yang tepat untuk dipanen dengan hasil yang optimum. Pada umumnya petani sagu kurang perhatian terhadap pertumbuhan sagu sejak anakan sampai siap panen. Namun demikian para petani sagu didaerah sentral sagu yang biasa menangani sagu, menggunakan kriteria atau ciri-ciri tertentu yang dapat menandakan bahwa sagu tersebut siap panen.

Ciri-ciri pohon sagu siap panen pada umumnya dilihat dari perubahan yang terjadi pada daun,duri,pucuk,dan batang (Soekarto dan Wijandi, 1983). Umumnya tanaman sagu siap panen menjelang pembentukan kuncup bunga sudah muncul tetapi belum mekar. Pada saat tersebut daun-daun terakhir yang keluar mempunyai jarak yang berbeda dengan daun sebekumnya dan daun terakhir juga sedikit berbeda, yaitu lebih tegak dan ukuranya kecil. Perubahan lain adalah puncak menjadi agak menggelembung.Disamping itu duri semakin berkurang dan pelepah daun menjadi lebih bersih dan licin dibandingkan dengan pohon yang masih muda.

Pada umumnya pemanenan sagu masih dilakukan secara sederhana dan dengan tenaga manual.Setelah dipilih pohon sagu yang ditebang, biasanya penebangan dilakukan dengan kampak. Setelah pohon tumbang, pelepahnya

dibersihkan dan sebagian ujung batang dibuang karena kandungan patinya rendah. Pohon yang sudah dibersihkan dipotong-potong menjadi bagian yang pendek-pendek dengan ukuran 1,5- 2 m. Gelondongan tersebut lalu dibawa ke sumber air terdekat langsung ditokok(diekstraksi).

Untuk mendapatkan pati sagu, maka dari empulur batang sagu dilakukan ekstraksi pati dengan bantuan air sebagai perantara. Sebelumnya empelur batang dihancurkan terlebih dahulu dengan cara ditokok atau diparut. Ditinjau dari cara dan alat yang digunakan, cara ekstrasi pati sagu yang dilakukan didaerah-daerah penghasil sagu di Indonesia saat ini dapat dikelompokkan atas cara ekstraksi tradisional, ekstraksi semi mekanis, dan ekstraksi secara mekanis ( Bambang H dan philipus P, 1992).

2.3. Pati Sagu

komponen yang paling dominan dalam pati sagu adalah pati (karbohidraat).Pati adalah karbohidrat yang dihasilkan oleh tumbuhan untuk persediaan bahan makanan. Komposisi kimia dalam 100 gam pati sagu dapat dilihat pada table 2.1 sebagai pembanding disajikan pula pati ubi kayu (tapioca) dan garut.

Karbohidrat merupakan polimer alami yang dihasilkan oleh tumbuhan dan sangat dibutuhkan oleh manusia dan hewan. Karbohidrat dikenal juga dengan nama sakarida, yang berarti gula.Karbohitrat dapat digolongkan berdasarkan jumlah sakarida yang dikandungnya,yaitu monosakarida,oligosakarida,dan polisakarida.

Polisakarida adalah karbohidrat yang terdiri atas banyak monosakarida. Polisakarida merupakan senyawa polimer alam dengan monosakarida sebagai monomernya.

Tabel 2.1. Komposisi Bahan Pati Sagu, Tapioka dan Pati garut setiap 100 g Komponen	Tapioka	Pati Garut	Pati Sagu
Kalori (kal)	362	355	353
Protein ( g )	0,5	0,7	0,7
Lemak ( g )	0,3	0,2	0,2
Karbohihrat ( g )	86,9	85,2	84,7
Air ( g )	12.0	13,6	14,0
Fosfor (mg )	-	22	13
Kalsium (mg )	-	8	11
Besi (mg )	-	1,5	1,5

Sago Economic Values

ochabisnis@yahoo.com (abdul aziz) — Wed, 23 May 2012 10:59:00 +0000

Abstract

Treatment of the sago starch granules before incubation with the enzyme by heating to below gelatinization temperature at low pH condition was effective in improving the hydrolysis. Glucose could be produced from treated (at 60C. pH 2.0) sago starch granules using the raw sago starch digesting amylase from our strain. Alcohol fermentation from the treated sago starch granules using the raw sago starch digesting amylase from Penicillium brunneum and a strain of yeast, Saccharomyces cerevisiae No. 33 could produce ethanol under incubation conditions of 35C, pH 4.8. Addition of yeast and an extra half dose of enzyme after 24 h enzyme reaction was sufficient to continue starch hydrolysis during fermentation. This condition resulted in a conversion of sago starch to ethanol at a rate of about 44% in 72 h culture time.

Alkoholfermentation aus Sagostärkekörnern unter Verwendung von Rohsagostärke abbauender Amylase aus Penicillium brunneum Nr. 24 und Saccharomyces cerevisiae Nr. 33. Die Behandlung von Sagostärkekörnern vor der Inkubation mit dem Enzym durch Erhitzung unterhalb der Verkleisterungstemperatur bei niedrigen pH-Bedingungen war wirksam für die Verbesserung der Hydrolyse. Glucose konnte aus behandelter (bei 60°C, pH 2.0) körniger Sagostärke unter Verwendung der rohe Sagostärke abbauenden Amylase aus unserem Stamm gewonnen werden. Die Alkoholfermentation aus den behandelten Sagostärkekörnern unter Verwendung der Rohsagostärke abbauenden Amylase aus Penicillium brunneum und eines Hefestammes. Saccharomyces cerevisiae No. 33. konnte Ethanol unter Inkubationsbedingungen 35°C. pH 4,8, herstellen. Der Zusatz von Hefe und einer halben Dosis des Enzyms nach 24 h Enzymreaktionszen reichte aus, die Stärkehydrolyse während der Fermentation fortzusetzen. Diese Bedingung resultierte in einer Konversion von Sagostärke zu Ethanol in einer Menge von 44% in 72 h Zuchtzeit.

BIODIVERSITY FOR FOOD

ochabisnis@yahoo.com (abdul aziz) — Sat, 19 May 2012 23:01:00 +0000

Papers KIPNAS X Page 1
BIODIVERSITY FOR FOOD
Eko B. Walujo

Bogoriense Herbarium, Research Center for Biology Indonesian Institute of Sciences Presented at the X Congress of the National Science Jakarta, 8-10 November 2011 INTRODUCTION
Saving biodiversity means taking steps to protect genes, species,habitat or ecosystem. Therefore also means saving biodiversity prevent a major deterioration of natural ecosystems and to manage and protect the effective. Knowingly or not that biodiversity (flora, fauna, micro-organism / microorganism) is the center of all the sectors that are important to human life (bioprospecting). Indonesia is an archipelagic country that has a broad range of varied, from a narrow to a broad, from the flat, hilly and mountainous height, where the flora living in it, fauna and microbes are very diverse. Based on the distribution of biogeographic regions,

Indonesia has a very important and strategic position of the richness and diversity of plants and their ecosystems. Data IBSAP (2003) estimates there are 38 000 species plants (55% endemic) in Indonesia, while the diversity of animal bones rear, of which 515 species of mammals (39% endemic), 511 reptile species (30% endemic), 1531 species of birds (20% endemic), and 270 types of amphibians (40% endemic). Height biodiversity and endemism levels it had put Indonesia as the

unique natural laboratory for tropical plants with a variety of phenomenon.

Besides the rich natural resources, Indonesia also has a diversity of ethnic groups with

social life and culture. Related to the wealth of natural resources

then if combined with a diversity of tribes that inhabit the entire

Indonesia archipelago, it is not surprising that growth and development of various systems

knowledge about nature and the environment. This knowledge varies from one ethnic group to

Other ethnic groups seems to depend on the type of ecosystem where they live, the climate

especially rainfall, customs, procedures, behaviors, patterns of group life or simply on the level

culture of the tribes (Walujo, et al, 1991) 1. More than 6000 species of plants

flowers, both wild and cultivated, recognized and utilized for material

food, clothing, shelter and medicine. Indonesian society to consume no less

of 100 species tumbuhandan sesame seeds as a source of carbohydrate. No fewer than 100 species

1 Walujo, Eko B., H. Soedjito, E.A. Widjaja & Mien A. Rifai. In 1991. Mastery of Ethnic Communities in Etnoekologi Secuplikan

Indonesia. Key papers on KIPNAS V. LIPI 1991

Papers KIPNAS X Page 2

beans, 450 types of fruits as well as 250 kinds of vegetables and mushrooms (KMNLH 2007) 2.

So also with the marine biological resources, animal and miroba, has long been used to

support the needs of everyday life of Indonesian society.

Although Indonesia is touted as an agricultural country, but in reality there are many

food shortages. Increase in population not only be the only trigger

block to get to the national food security. But the loss of agricultural land

converted to residential and industrial land, has become a threat and challenge

additional for Indonesia to become an independent nation in the field of food. This

all a load of new follow-up both in terms of economic, national security and health

society.

Food problem is then a political issue that tends to be associated with

ideals of the implementation of food security for all people. Therefore, to

demand for food proficiency level are needed to availability of materials

inadequate, both in terms of quantity and type. Various types of tuber-producing plants, fruit,

and seeds of wild life, or who are in the yard, even the animals and microbes should

can be used as capital development of food security.

FOOD SECURITY

The notion of food security is often equated with the mean or the adequacy identikkan

rice self-sufficiency. Yet food security is essentially the requirement

people both in terms of food availability, stability, and access. Sastrapradja et.al (2010) 3 in

one of the main writings, entitled "Ensuring the Sovereignty of Agricultural Biodiversity

Food "mentions that the people of Indonesia should be aware and must know

about the biological wealth of the nation possessed. If we can use it well,

we will be able to defend our sovereignty. Through a system of farming, property and

biodiversity must be managed and developed to ensure

food availability. Unfortunately the wealth to maintain food sovereignty is started

shrinking due to various changes. The cause is human activity and action in

clearing forests for agriculture and industrial crops as well as cutting down trees

excessively, beyond the carrying capacity of the hunting and illegal trade in various types of

wild plants and animals without rehabilitation.

In regard to food security, the agriculture sector holds a very important role. Various

production of agricultural commodities for food, is also closely related to diversity

culture in Indonesia. The history of each ethnic group presents

diversity in how to cultivated species of plants and animals. Plant species

and animals that evolved was used by the public in accordance with the historical and

2 KMNLH, 2007. Status of Environment Indonesia 2006. Jakarta

3 Sastrapradja, S.D and Elizabeth A. Widjaja (2010) Agricultural Biodiversity Pangan.LIPI Ensure Sovereignty

Press. Jln. Old Gondangdia 39, Menteng, Jakarta.

Papers KIPNAS X Page 3

level of civilization. Quality improvement tailored to the will and the need for

get a better food source. In the case of plants, the "farmers

traditional "inadvertently have to sort through superior cultivar-cultivar for propagation

from generation to generation. Such value is related to socio-cultural values and also the value of the option.

The irony is often overlooked. Similarly, the germplasm collection at the various institutions

research, was also not appreciated, either in development or

his research. The proof of accession collections of genetic resources collected by the National Commission

Germplasm AARD, little had been done her research. In the case

various food crops, fruits, vegetables, industrial crops, crop

plantations, chicken, fish and microbes have been collected (Table 1).

Table 1. The number of accessions in the collection of genetic resources AARD

No COMMODITIES

TOTAL COLLECTION

(ACCESSION)

Studied

Percent

(%)

1 5529 3397 Food Crops

Fruits 2 592 95

Vegetables 3 4438 1846

2168 4 338 industrial plants

Plantation crops 10 404 1273 5

6 Chicken 309 no data

7 Fish idem 1660

8 ditto 2670 Microbe

TOTAL 27 770 6889 ACCESSION

FOOD BIOLOGICAL RESOURCES neglected

Biological resources is often interpreted as a capital to produce goods and services only. On

terms of biodiversity should be referred to the overall aspect of the support system

life that includes social, economic and environmental as well as aspects of the knowledge system

and ethics, and the relationship between various aspects of this (IBSAB, 2003) 4.

4 Bappenas, 2003. Indonesian Biodiversity Strategy and Action Plan. National documents. Bappenas.

Papers KIPNAS X Page 4

In terms of biological resources of food, Indonesia is the region that became one of the main

distribution center of world economic growth. According to the Zeven and Zhukovsky (1967) 5

Indonesia and Indo-China is a region with many species found wild relatives

economic potential, such as the type of palm, sago, banana, durian, rambutan, winged bean, Intersection

comedy, and even rice showed a large range of diversity. Although

fact that rice is now a major food for nearly the entire population of Indonesia

it is not certain from where their ancestors (progenitors), but the form and

varieties are numerous. According to Nagai (1962) 6 in India there are 2000 known varieties, in Japan

2659, in the Philippines 940, not including those in mainland China. In Indonesia, the Dayak Benuaq in

East Kalimantan local rice cultivars known 67 and 36 cultivars of rice sticky rice (Hendra, 2009) 7.

Long before the study of centers of origin of cultivated plants, de Candolle (1855) have

indicates that there are three main agricultural region, Western South Asia, China, and

Tropical America. After that Vavilov continued his research on the world's centers of

place of origin of cultivated plants, namely, South-West Asia, Southeast Asia (including Indonesia),

Mediterranean, Abyssinian, and American.

Although Indonesia has experienced self-sufficient in rice, but other food

much remains to be imported, such as soy, corn, wheat, garlic. Not escape

various fruit and vegetable commodities, Indonesia still imported products flooded.

The fact that the population of Indonesia in the matter of food is still relying on tumbuhtumbuhan.

Though this source of vegetable protein compared with animal proten, in terms of

quality, source of animal protein is higher. Unfortunately the supply of animal protein has not been

can be fully met. If available, it often is also not yet covered by

population. This is due to the limited types of farmed animals.

Talking about the source of animal protein, animal species other than cattle, Indonesia has enough

various types of commonly consumed by people, but has not been seriously addressed

model of cultivation. Wild animals from the group of mammals and some fish species domesticated

provide opportunities to develop. For tropical deer species most widely

development is of the type of deer that is native to Indonesia timor deer (Cervus timorensis), and deer

sambar (Cervus unicolor). Meanwhile in freshwater areas, Indonesia became habitat

at least 2000 species of fish. Half of wild fish species could potentially be developed

as a food fish.

Indeed, the food problem will remain one of the major challenges of development,

considering the addition of the population that has not been fully controlled. Diversification of food

cultivated for a long time until now have not materialized, while the food source

5 Zeven, A.C. an Zhukovsky. 1967.Dictionary of the Cultivated Plants and Their Centre of Diversity. Centre for Agricultural

Publishing and Documentation. Wageningen, 219 pp.

6 Nagai, I. , 1962. Japonica Rice breeding and its culture. Yohendo Ltd. Tokyo.

7 Hendra, M. , 2009. Etnoekologi Shifting and Local Wisdom Botanical Society Benuaq in Kutai

West, East Kalimantan. Graduate School Dissertation, IPB. 2009: 312 p.

Papers KIPNAS X Page 5

variety is necessary for national security in Indonesia, which in fact form

islands and the conditions for different farm. Biodiversity is owned

nation Indonesia is actually a "green gold" that can be used as

alternatives to get out of the multi-dimensional crisis. But unfortunately we are not fail and

even forget about it (Sukara 2003) 8. That is why Rifai (2002) 9 states of reality

Recent biodiversity Indonesia that:

A. We have an abundant wealth of biodiversity, but we are poor

(Not just poor treasure, but we are also poor knowledge);

2. We have the potential of biodiversity, but not excavated;

3. We have the opportunity to develop biodiversity, but not

utilized;

4. We have the challenge to develop biodiversity, but we

unable to answer;

5. We know that biodiversity is valuable in order, but tercampakkan;

6. We know that biodiversity has future prospects

promising, but never meet, and even deny it through

exploitation is not responsible.

In line with the use of food plants, plants for health has also been held

since the advent of human civilization on earth. Medical tradition can be traced back

more than five millennia ago with the advent of the written documents of the ancient civilizations of China,

India and the Middle East. In other words the use of plants to meet the needs of

mankind in the field of medicine is an art as old as the history

civilization of mankind. The use of herbs is empirically continued for

diiukuti centuries by the discovery of several bioactive compounds. The discovery of the alkaloid morphine,

strychnine and quinine in the early 19th century a new era in the use of tumbuhtumbuhan

as medicine and this is the starting point for the study of medicinal herbs

in a modern way. World of pharmacy and then advanced by leaps and bounds thanks to the discovery of techniques

chromatography and molecular structure determination by spectroscopy. The discovery of bioactive compounds

pharmacological means a lot, such as bis-indole alkaloids and vinbastin vimblastin of plants

8 Sukara, E. , 2003. Biodiversity (green gold), an alternative to Indonesia out of the multidimensional crisis. Oration

As an Expert Researcher of the inaugural field of Microbiology. Research Center of Biotechnology-LIPI. Bogor.51 p.

9 Rifai, M. A. Of 2002. Seminar presentation on Plant Taxonomy Penggalang Indonesia (unpublished). Center

Biology-LIPI research.

Papers KIPNAS X Page 6

Rosesus Catharanthus (Apocynaceae), which later developed into a commercial drug for

cancer (Ahmad et al 2002) 10 is an example of that development.

EDIBILITAS (KETERMAKANAN) TYPE OF FOOD PLANTS

Knowledge and understanding of our unique flora that Indonesia is also widely recognized by

communities and have their uses. This presents a wealth of food resources

alternatives have been well received by the community. Practically since the green revolution, the policy

governments tend to focus on increasing food productivity are excellent

(Rice, maize, cassava, soybean), eventually led to forget the people in rural areas

Local food commodities such as potatoes, beans, fruits, herbs and spices,

even drugs. Some examples below are the types that have been widely recognized

people who have the potential and diversity found in Indonesia. Cultivar variation

owned seiap kind is a source of germplasm that is invaluable to

interests of the development of local food resources and to develop science

especially in agriculture.

a. Bulb

No fewer than 59 known Dioscorea species distribution, ecology, and

its economic potential. Of these 18 species of which have been cultivated

and the known value of its usefulness as a source of carbohydrate, alcohol, flour for

medication, fish poisons, insecticides. Tubers contain tannins, saponins,

Dioscorea alkaloid.11 addition, taro (Colocasia) also groups of tubers that

potential to be developed as a food reserve. Given the very

importance of taro to people's lives serinkali that these plants

utilization in terms of local culture. Known to exist

300 varieties of taro cultivation are distinguished by size, shape, color

leaves, stems, roots, and bunga.12 According to Ochse (1931) in Central Java have

there are 14 varieties are found in East Java and found 3 varietas.13 Among ubiubian

relatively popular is the sweet potato (Ipomoea batatas). Although this type of

not native to Indonesia, but already entrenched and become the staple food for

some ethnic groups in Indonesia. According to the Central Research Institute

Agriculture (1969) 14 sweet potato clones have some hope that a priority

development, namely: Southern Quen (27 clones), tembakur purple (West Java clone),

10 Ahmad, S.A. Euis Holisotan Hakim, Lukman Makmur, Didin Mujahideen, Yana Maolana Shah and Lia Yuliawat Goddess. Of 2002.

Untu strategy Beasal Drugs from Plants. Proceedings of the Second National Symposium on Plant Drugs and

Aromatics. Biodiversity, LIPI, APINMAP, UNESCO, JICA.

11 Burkill, I.H. Of 1951. Dioscoreaceae. Flora Malesiana 43 (1): 293-335.

12 Neal, M.C. Of 1965. In gardens of Hawaii. Lancaster Press, Lancaster. 924 p.

13 Ochse, J.J. Of 1931. Indische groenten. Vlkslectuur, Batavia-C. 1001 p. 3 gb.

14 Institute for Agriculture Research Center. Of 1969. Tubers in tropical regions. LP3 brochures, Bogor, 1969. P1-7, 1 table.

Papers KIPNAS X Page 7

Putihkalibaru (East Java clone), Power, Jongga, work, Kendalipayakputih (clone of Java

East), edang (West Java clone), SBY (4 clones), Serdang, hooks and cape. Related

with this alternative food sources, LIPI also held a series of studies

porang root (Tacca) to produce derived products that serve specific

and high economic value, namely oligosaccharides. It is hoped these oligosaccharides

able diaplikaskan on various products in the food industry and beverage, or

a supplement products in the industry farmasi.15

b. Nuts

Winged bean (Psopocarpus tetragonolobus), has long been the world's attention because

seeds may have great potential to replace soybean. This type of

cultivars that have quite a lot. Each cultivar is distinguished by the shape

fruit and each has a name different regions. In Indonesia

winged bean plants have a high diversity, particularly in the area of Papua.

Results of exploration and collection of winged species by Khan (1976) 16,

obtained 121 pure lines in the winged bean germplasm collection. In Wamena-

High mountains Jayawijaya, Papua, identified the existence of some cultivars

wenale Puna is characterized by the lace on the edge of the corrugated fruit;

wenale namok characterized by lace on the edge of his sharp belekuk,

light green while the middle pale yellow, finned

light green; wenale kill to have a scalloped lace is, the color purple

parents; wenale huputna has sharp notched lace, light green; wenale

privilege has sharp notched lace dark purple (Walujo, 1994) 17. Large

possibility of Papua and Papua New Guinea became the center of diversity of winged bean.

Apart from winged beans are cowpea other potential (Vigna

unguiculata). There are at least 10 varieties of cowpea, and in general

contain vitamin B. The seeds contain riboflavin, niacin and Kara thiamine.18

surly (Mucuna pruriens) is recognized as reserve food in times of scarcity,

especially in the southern part of Java. The seeds contain 6 kinds of alkaloids

namely, mucunadine, mucunadinine, mucunadininene, prurienidine, prurieninine and

nicotine. As an alternative food soybean seeds can be made. According to Ganjar et.al

(1974) 19, after fermented by using Rhizophus arrhizus, seed kara

surly this can be turned into tempeh with chemical composition, moisture content 61%,

15 Annual Report. Of 2010. Indonesian Institute of Sciences. Jakarta 12 710.

16 Khan, T.N. 1976. Papua New Guinea: A center of genetic diversity in winged bean (Psopocarpus tetragonolobus).

Euphytica. 1976.

17 Walujo, Eko B. Of 1994. Mukoko communities in the Valley Balim Irian Jaya: A Review ethnobotany. Development

Rural Communities: A Review of Analytical Communities Wamena, Irian Jaya. Library Rays of Hope, p 119-130.

18 Ogunmodede, B.K. & V.A. Oyenuga. Of 1969. Vitamin B content of cowpeas (Vigna ungiculata). J.Sci.Fd.Agric. 20:101-103.

19 Ganjar, I. & David S. Slamet. Of 1974. The nutrient content of fermented Mucuna pruriens. Paper Presented in the first

ASEAN Workshop on Grain legumes. Bogr. Indonesia 15-20 January 1974.

Papers KIPNAS X Page 8

ash 1%, 3% fat, 14% protein, carbohydrate 20.9%, 2% crude fiber, Ca 185 mg%, P

136 mg%, and Fe 1 mg%.

c. Fruits

Indonesia is rich with different kinds of fruits, such as bark, mango,

mangosteen, durian, rambutan, Kepel, starfruit. Durian for instance, of 27 types of durian

in Sumatra, Borneo and Malaysia, 19 species were found in

Borneo, and only 6 species are known to have potential as a table fruit.

Other fruit crops native Indonesia is Duku (Lansium domesticum). This type of

has three forms, namely Duku (L. domesticum var. Duku), Landsat (L. domesticum var.

domesticum), and kokosan (L. domesticum var. aquaeum). Some varieties are

publicly traded is duku Komering, Metesih, Condet and Kalikajar.

While the results of exploration conducted by researchers Bogoriense Herbarium,

Research Center for Biology-LIPI to many forest areas throughout Indonesia,

them at This Park Wartabone20 produces 40 types of

forest fruits of economic value to the community around it. Of

The number of 5 species including rare plants (Citrus macroptera, Cynometra

cauliflora, Dillenia celebica, Macadamia hildebrandii and Nephelium ramboutan)

and 3 endemic plant species (Dillenia celebica D. serrata, Macadamia

hildebrandii). Meanwhile Purwaningsih et.al21 doing exploration in

Durian forest cascade, Kotawaringin-Central Kalimantan, noting there are 26 species of trees

fruits found in the peat forests, 18 species in the former and 27 orangutans who terakar type

found in old secondary forests that have the potential as a source of fruit.

The types include Artocarpus kemando, Garcinia dioica, Baccaurea

Mino, Artocarpus anisophyllus, Sarcotheca diversifolia and Nephelium unicatum.

d. Sources of medicines and cosmetics

In terms of chemistry, each plant species is a chemical warehouse

(Chemical prospecting). Many hundreds of these chemicals are very useful

for the treatment and cosmetics. At least not more than 50% of derivative products

There is currently derived from natural resources (Fransworth 1985) 22. Soejarto

(1991) 23 has been shown to have even reported 120 chemical compounds derived from

100 families of plants, which are mostly tropical plants, including the

20 Test, Hold. Of 2001. The diversity of forest fruits in TN Bogani Wartabone Nani, North Suawesi. Proceedings

Love Puspa sehar Day Seminar and the National Animal: Exploring the Potential of Horticulture and Crop Prospects Improve

Towards Food Security. Bogor, 5 November 2000. Conservation Center Tumbuan-LIPI Bogor Botanical Gardens: 19-25.

21 Purwaningsih, Razali Yusuf and Sudarsono Riswan. Of 2001. Producing Fruit Trees in the Forest Riam Durian, Kotawaringin

Long-Central Kalimantan. Proceedings of the Seminar sehar Puspa Love Day and National Wildlife: Exploring the Potential and

Horticultural Crop Prospects Improve Toward Food Security. Bogor, 5 November 2000. Center for Conservation

Tumbuan-LIPI Bogor Botanical Gardens: 134-142.

22 Fransworth, N.R. 1985. Medicinal Plants in Therapy. Bull. World Health Organiz.63. 965-961.

23 Soejarto, D.D. In 1991. Why do medicinal sciences need tropical rain forests. Illinois State Acad.Sci Trans. 84: 65.

Papers KIPNAS X Page 9

found in Indonesia. These species was potential for the treatment of

various kinds of diseases, including malaria, cancer, heart disease and hypertension.

CLOSING

Environmental degradation and poverty make things unhealthy. Loss

biodiversity is closely associated with environmental damage. Imbalance

mengasilkan dynamic ecosystem disaster everywhere. Conversion of forest and land use

not managed properly will make the decline in agricultural productivity and food more

degenerate. If this condition still no solution, then Indonesia will remain a

importer country staples, particularly rice and wheat largest. Ironic with a wealth

biodiversity of its logic Indonesia will be free of food issues.

In the agribusiness sector, we must admit that we have not been able to raise resources

The original biological Indonesia that it should have high competitiveness. Rehabilitation system, often

take a shortcut with the introduction of plant species that have not been studied ecologically

feasibility, while many other types of fast growing real untapped potential.

The value of biodiversity at the genetic level will be important in the future, especially

to create new plants, new microorganisms for industrial processes as well as treatment

livestock and humans. It is therefore necessary research work focuses on finding the data

basic process and compile into valid information that can be easily

used to decide how to develop and apply them to

development needs. Advancement of the science of biotechnology is expected to push the technology to

increase the added value of biodiversity and the impact of environmentally sound

the left does not actually create new environmental problems.

Utilization of microorganisms either as boosters in the agribusiness sector (increased production,

improving product quality, increased value-added agricultural products) as well as

biocatalyst manufacturers to replace synthetic chemicals as well as material producers

chemicals need to be activated adi, including microorganisms endofitik (who lives in vascular tissue

plants) will also be very meaningful in an effort bioprospeksi and re-enrichment efforts

lands that need to be reclaimed.

Related to biodiversity for food, repositioning of science and technology need to be done with

give priority to research and special attention to: (1) inventory, characterization, and valuation

biodiversity for food, (2) Renewal of food products and production processes of

herbs, plants, animals and microbes, (3) Renewal of food raw materials through technology

tissue culture, genetic engineering, and bioprocess; (4) discovery / improvement of local knowledge

community about the diversity of biological resources-based food....

Sago Growing and more

ochabisnis@yahoo.com (abdul aziz) — Sat, 19 May 2012 22:09:00 +0000

(INA) Request from corn starch as raw materials for food industry increases with the increase in the price of wheat flour. On the one hand, the food industry especially sago industry using wet vermicelli. On the other hand, tend to use large-scale trading dried sago. Until now, the standards usually applied in sago trade is the color, and grain size of attachment. Currently, Indonesia has a standard for sago flour, which refers to the Indonesian National Standard (SNI) 01-3729-1995. In December 2007, the end of the draft National Standard of Indonesia (RASNI) has proposed to update the SNI 01-3729-1995. SNI has been made on the basis of documents clauses that protect the interests of each party. He was practically in the trade of corn starch, however, SNI can not protect the interests of the buyer, especially a foreign one, the former in the SNI and RASNI, indicators such as viscosity and color are both mentioned. This can lead to misinterpretation among stakeholders. Along with increased demand from overseas sago, need to develop appropriate standards of sago flour, which is directly to the characteristics of sago such as color, particle size and viscosity. Keywords: sago, standards, process

(ENG) The demand of sago flour as raw material for food industries is along with the increase of Increased wheat flour's price. On one hand, food industries, ESPECIALLY vermicelli industry uses wet-sago. On the other hand, the large-scale trading tends to use the dried sago. Until now, the benchmarks That usually applied in sago trading are color, particle size and viscosity. Nowadays, Indonesia has a standard for sago flour, the which refers to the Indonesian National Standard (SNI) 01-3729-1995. On December 2007, the final draft of Indonesian National Standard (RASNI) was proposed in order to update the SNI 01-3729-1995. SNI's document was created based on the clauses That protect the interest of each stakeholder. In he practical trading of sago flour however, the SNI Could not protect the interest of buyers, especially the foreign one, In the former SNI and RASNI, Such indicators as viscosity and color are still qualitatively Mentioned. Could this lead to the misinterpretation Among stakeholders. Along with the increase of of the sago demand from abroad, it is Necessary to develop the exact standard of sago flour, the which directly pointed the sago s Such color characteristics, particle size and viscosity.

Sago: A Rahmahtullah In Kepulauan Meranti Regency

ochabisnis@yahoo.com (abdul aziz) — Sat, 19 May 2012 21:38:00 +0000

Looking For Rahmatullah From Sago Palntation

Sago Plantation

As The Human Here we are thank to Allah growing Us Sago Plantation at Our Regency. By sago many human can get rahmatullah like Good Oksigent and anything.

Sago Is Kepulauan Meranti regency's Agriculture

ochabisnis@yahoo.com (abdul aziz) — Thu, 22 Apr 2010 13:53:00 +0000

A distinction is made between the facts affecting food production and demand for food from an expanding population, the fact of forest conversion to meet that demand and, on the other hand, the uncertainty arising from the observed vegetational, atmospheric, and hydrological changes which are taking place at the present time. An attempt is made to distinguish between anthropogenic and cyclical climatic perturbance.

The author criticises some aspects of the crop-choice and cropping system selection of the so-called green revolution. He stresses the need to view food production systems, not just in terms of the direct agronomic cost, but in terms of the robustness, both of the crop and the cropping system. This view is needed to insure against uncertainty, taking into account the energy and environmental costs and the overall efficiency of the system. He discusses how sago fits into this revolution in agricultural philosophy.

Sago Stratch

ochabisnis@yahoo.com (abdul aziz) — Thu, 03 Dec 2009 03:58:00 +0000

Sago starch is either baked (resulting in a product analogous to bread or a pancake) or mixed with boiling water to form a paste. Sago can be made into steamed puddings such as sago plum pudding, ground into a powder and used as a thickener for other dishes, or used as a dense glutinous flour.^{[citation needed]}

The starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre, and give the textile more body. Most cloth and clothing has been sized; this leaves a residue which is removed in the first wash.

In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls. In Brunei, it is used for making the popular local cuisine called the Ambuyat.

Pearl sago

Pearl sago, a commercial product, closely resembles pearl tapioca. Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes, and around the world, usually in puddings. In India, pearl sago is called javvarisi, or sabudana ("whole grain") and is used in a variety of dishes such as desserts boiled with sweetened milk on occasion of religious fasts.

SAGO RESULTS GLOBAL

ochabisnis@yahoo.com (abdul aziz) — Tue, 12 May 2009 10:46:00 +0000

SAGO FLOUR

SAGO EMPEK-EMPEK

SAGO CAKE

SAGO RESULTS GLOBAL

ochabisnis@yahoo.com (abdul aziz) — Tue, 12 May 2009 10:42:00 +0000

SAGO CAKE

SAGO KEPURUN

SAGO CRIED

SAGO PALM AND ITS POTENTIAL

ochabisnis@yahoo.com (abdul aziz) — Tue, 12 May 2009 04:11:00 +0000

SAGO PALM AND ITS POTENTIAL

The Sago palm (Metroxylon sagu Rottb.) is indigenous to Southeast Asia where it is considered a staple food source and utilized for its wide industrial purposes. It is also called embolong, bagsang, langdang, or lumban in the Visayas, or Lumbia in Bagobo.

Sago is a significant source of starch contained in its trunk. The starch has a high food value and can be used as substitute for flour. The estimated starch yield per tree ranges from 50 to 75 kg. The pith, bud, and shoot are also edible. The sap can be made into wine, vinegar, and sugar.

The leafstalks are split and used as construction materials for lighthouses while the external -part of the trunk is used for constructing floors and rafters. The leaflet midribs and the outer parts of the leaf petiole, on the other hand, are used for weaving mats and baskets.

In some parts of the Visayas, shingle made from Sago leaves is believed to be a good substitute for nipa shingle. Sago shingle has four to five times longer service life than that of the nipa shingle. The sago shingle lasts 15-20 years when used as roofings, and even longer when used as wallings.

CONSERVATION PUSHED

Despite its potential, Sago remains one of the country’s underutilized crops. Extraction of its starch content follows a crude process wherein the trunk is stripped and sundried. The dried strips are then pulverized and the starch extracted is cooked.

In some areas it was observed that Sago palm is more of a roofing material than a food source. Professor Dulce M. Flores of UP Mindanao Department of Food Science, who also conducted a research on Sago conservation and utilization, cited the-rampant cutting of sago for roofing and construction purposes as well as to give way for other high-value cash crops. She warned that if such practice continues, the country would lose a crop that has a vast potential as a food and industrial plant.

Basically, Ibisate said that the use of in vitro culture as an alternative technique to mass propagate genetically superior Sago palm would not only conserve this indigenous palm but also help revive the Sago industry in Panay Island, which is comprised of Antique, Aklan, Iloilo, Capiz, Negros Occidental, and Guimaras.

The technology has already caught the interest of the Department of Science and Technology’s Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (DOST-PCARRD), which according to Ibisate, will be funding a related study on Sago palm in partnership with ASU.

Recently, the University has considered a proposal to study the potential of Sago palm as a source of bio-ethanol, which will be another economically important application for this underutilized palm.