Published date: Jan 01 2016

Journal Title: KnE Life Sciences

Issue title: International conference on Agro-industry (ICoA) 2015

Pages: 119-124

DOI: 10.18502/kls.v3i3.382

Andi Patiware Metaragakusumaap.metaragakusuma@yahoo.comDepartment of Bioresource Production Science, The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566,

Osozawa KatsuyaDepartment of Bioresources and Environmental Policy, Faculty of Agriculture, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566

Hu BaiDepartment of Bioresources and Environmental Policy, Faculty of Agriculture, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566

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

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