Journal articles: 'Sago'

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Nusawakan, Meilisa, Pieter Kunu, and Marcus Luhukay. "KONDISI LAHAN TUMBUHAN SAGU DI DESA RUMAHKAY KECAMATAN AMALATU KABUPATEN SERAM BAGIAN BARAT PROVINSI MALUKU." JURNAL BUDIDAYA PERTANIAN 13, no. 2 (December 1, 2017): 84–93. http://dx.doi.org/10.30598/jbdp.2017.13.2.84.

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This study aims to map the condition of land where sago plant grows, to determine the suitability level of sago plant land and to describe the potential of sago and sago consumption patterns by the community. The method used in this research is survey method with distance observation free survey and pit profile observation type. The condition of the land where sago plants grow is quite good. The types of sago found are sagu tuni (Metroxylon rumphii Mart.), Sagu Ihur (Metroxylon sylvestre Mart.) And sagu molat (Metroxylon sagu Rottb.). The size of sago palm in Rumahkay Village is 55.5 Ha, the average number of cutting trees (MT) 24 trees / Ha / yr with average production of wet starch per tree sebesr 700 kg. Total dry starch production at the study site was 449.55 tons. The pattern of community consumption of sago 10 percent, the combination of sago, tuber and banana by 20 percent, the combination of sago, tubers, bananas and rice by 55 percent and rice 10 percent. Types of confectionery and food based sago starch consumed is papeda, sago plate, sinoli and karu-karu. Frequency and time to eat sago as main food and food complement of 65% is as much as 2 times in a day that is time of morning and afternoon. Then 3 times as much as 25% and once as much as 10%. In general, people who consume sago once a day is at breakfast or afternoon in the form of snacks (sago plate, sinoli, karu-karu). Keywords: condition, land, sago ABSTRAK Penelitian ini bertujuan untuk memetakan kondisi lahan tempat tumbuh tumbuhan sagu, menetapkan tingkat kesesuaian lahan tumbuhan sagu serta mendeskripsikan potensi sagu dan pola konsumsi sagu oleh masyarakat. Metode yang digunakan dalam penelitian ini adalah metode survei dengan jarak observasi survei bebas dan tipe observasi profil pit. Kondisi lahan tempat tumbuh tumbuhan sagu tergolong baik. Jenis sagu yang ditemukan adalah sagu Tuni (Metroxylon rumphii Mart.), sagu Ihur (Metroxylon sylvestre Mart.) dan sagu Molat (Metroxylon sagu Rottb.). Luas lahan sagu di Desa Rumahkay adalah 55,5 Ha, rata-rata jumlah pohon masak tebang (MT) 24 pohon/Ha/thn dengan rata-rata produksi pati basah per pohon sebesr 700 kg. Total produksi pati kering pada lokasi penelitian adalah 449,55 ton. Pola konsumsi masyarakat terhadap sagu 10 persen, kombinasi sagu, umbian dan pisang sebesar 20 persen, kombinasi sagu, umbian, pisang dan beras sebesar 55 persen serta beras 10 persen. Jenis penganan dan pangan berbahan dasar pati sagu yang dikonsumsi adalah papeda, sagu lempeng, sinoli dan karu-karu. Frekwensi dan waktu makan sagu sebagai pangan utama maupun pangan pelengkap sebesar 65% adalah sebanyak 2 kali dalam sehari yaitu waktu pagi dan siang. Kemudian 3 kali sebanyak 25% dan satu kali sebanyak 10%. Pada umumnya mereka yang mengkonsumsi sagu satu kali dalam sehari adalah pada saat sarapan pagi atau sore hari dalam bentuk penganan (sagu lempeng, sinoli, karu-karu). Kata kunci: kondisi, lahan, sagu

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Beding, Petrus Alexander, and Niki Lewaherilla. "INOVASI MODEL BIOINDUSTRI BERBASIS SAGU SPESIFIK LOKASI DI PAPUA." SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis 16, no. 2 (February 29, 2020): 112. http://dx.doi.org/10.20961/sepa.v16i2.32070.

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Abstrack : The Sago Bioindustry Agriculture Model produces food raw materials in the form of flour, and sago sugar food ingredients and the use of sago waste into organic fertilizer. The results of the business analysis show that sago starch, sago sugar and fertilizer products provide benefits for increasing farmers' income and are feasible to be developed each with a business feasibility level of R / C sago flour R / C (2.44) efficiency level for venture capital 40 , 8%; sago sugar R / C value of 2.81 with an efficiency level of 22.6% and sago waste organic fertilizer value of R / C 1.3 with a level of business capital efficiency of 76%. The purpose of this research is to disseminate location-specific sago bioindustry technology innovation models in accordance with the SOP of quality sago flour production, sago-based food processing, and utilization of waste for fertilizer. Abstrak: Model Pertanian Bioindustri sagu menghasilkan produk bahan baku pangan berupa tepung, dan bahan pangan gula sagu serta pemanfaatan limbah sagu menjadi pupuk organik. Adapun tujuan dari penelitian ini adalah untuk mendiseminasikan model inovasi teknologi bioindustri sagu spesifik lokasi sesuai dengan SOP produksi tepung sagu bermutu, pengolahan pangan berbasis sagu, dan pemanfaatan limbah untuk pupuk. Hasil analisis usaha menunjukan bahwa produk tepung sagu, gula sagu dan pupuk memberikan nilai manfaat bagi peningkatan pendapatan petani dan layak untuk dikembangkan masing-masing dengan tingkat kelayakan usaha R/C tepung sagu R/C (2,44) tingkat efisensi terhadap modal usaha 40,8%; gula sagu nilai R/C 2,81 dengan tingkat efisiensi 22,6% dan pupuk organik limbah sagu nilai R/C 1,3 dengan tingkat efisiensi modal usaha sebesar 76%.

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Abidin, Zainal, Bungati, and Musadar. "ANALISIS KELAYAKAN DAN PERSPEKTIF PENGEMBANGAN PENGOLAHAN SAGU DI SULAWESI TENGGARA." Jurnal Pengkajian dan Pengembangan Teknologi Pertanian 22, no. 3 (May 22, 2020): 307. http://dx.doi.org/10.21082/jpptp.v22n3.2019.p307-319.

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Feasibility and Perspective Analysis of Sagu Processing Development in South Sulawesi. Sago starch has an important role both as a staple food and a material for making various other processed food products. Sago processing can produce both wet sago and dried sago starch. The study was conducted to determine the feasibility of the sago processing business and its development perspective in Southeast Sulawesi. The study was conducted in South Konawe District in March - December 2017. Data were collected through field observations of the Biosagu Sejahtera Farmer Group in Matalamokula Village, North Moramo Sub District which has wet and dry sago production units. The data collected were the production capacity of wet sago and dry sago, the price of sago trees, the price of wet sago and dry sago, the production costs include labor costs, fuel costs, packaging costs as well as the costs of depreciation of tools and machinery. Data were analyzed using a profit equation. The results showed that the production of wet sago starch on a processing scale of 12 sago trees (1 production cycle) was feasible because it provided a profit of 7,314,000 IDR with Production-Break Even Point (PBEP) of 2,359 kg and Price BEP of 1,493 IDR and RCR value was 1.93. Likewise, dry sago production business was feasible with an RCR of 2.18; BEP from the production and price were 460 kg and 7,571 IDR respectively and provided profit of around 6,435,000 IDR. Thus the production of wet sago and dry sago can be alternative non-farm employment in rural areas. Perspective of sago processing in Southeast Sulawesi in the future is quite good due to the several supports such as availability of sago plantation area, the availability of human resources, the technology available as well as policies and regulations from the government. The demand for sago in the future will be influenced by the demand to substitute commodities that are still imported such as wheat and sugar as well as products that have a large domestic use, namely bioethanol. The development of sago in the future needs to respond to changes in demand by changing the management model with conventional management to modern technology. Tepung sagu memiliki peran penting baik sebagai bahan pangan pokok maupun sebagai bahan pembuatan berbagai produk olahan pangan lainnya. Pengolahan sagu dapat menghasilkan tepung sagu basah dan tepung sagu kering. Kajian dilakukan untuk mengetahui kelayakan usaha pengolahan sagu serta perspektif pengembangannya di Sulawesi Tenggara. Penelitian dilakukan di Kabupaten Konawe Selatan bulan Maret – Desember tahun 2017. Pengumpulan data dilakukan melalui observasi lapangan terhadap Kelompok Tani Biosagu Sejahtera Desa Matalamokula, Kecamatan Moramo Utara yang memiliki unit produksi sagu basah dan unit produksi sagu kering. Data yang dikumpulkan adalah kapasitas produksi sagu basah dan sagu kering, harga pohon sagu, harga sagu basah dan sagu kering, biaya produksi meliputi biaya tenaga kerja, biaya bahan bakar, biaya kemasan serta biaya penyusutan alat dan mesin, analisis data dilakukan menggunakan persamaan keuntungan. Hasil penelitian menunjukkan bahwa usaha produksi tepung sagu basah pada skala pengolahan 12 pohon sagu (1 siklus produksi) layak diusahakan karena memberikan keuntungan sebesar Rp 7.314.000, dengan nilai Titik Impas Produksi (TIP) dan Titik Impas Harga (TIH) masing-masing 2.359 kg dan Rp 1.493 serta nilai RCR sebesar 1,93. Usaha produksi sagu kering layak dilakukan dengan nilai RCR sebesar 2,18; nilai TIP dan TIH masing-masing 460 kg dan Rp 7.571 serta memberikan keuntungan sebesar Rp 6.435.000. Usaha produksi sagu basah maupun sagu kering dapat menjadi alternatif lapangan kerja non farm di pedesaan. Perspektif pengolahan sagu di Sulawesi Tenggara ke depan cukup baik karena ditunjang ketersediaan areal pertanaman sagu cukup luas, ketersediaan sumberdaya manusia, teknologi hingga dukungan kebijakan dan regulasi. Permintaan sagu ke depan akan dihela oleh permintaan untuk mensubstitusi komoditas-komoditas yang selama ini masih diimpor seperti gandum dan gula maupun produk yang pemanfaatannya dalam negeri cukup besar yaitu bioetanol. Pengembangan sagu juga perlu merespon perubahan-perubahan permintaan tersebut dengan mengubah model pengelolaan dengan teknologi konvensional menjadi teknologi modern.

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Hamid, Umrah, M. Rasyid Ridha, and Muh Saleh Madjid. "Pengolahan Sagu di Desa Cenning Kecamatan Malangke Barat Kabupaten Luwu Utara (1982-2017)." Jurnal Pattingalloang 6, no. 3 (December 23, 2019): 106. http://dx.doi.org/10.26858/pattingalloang.v6i3.10551.

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Penelitian ini bertujuan untuk mengetahui Modernisasi Pengolahan Sagu di Desa Cenning Kecamatan Malangke Barat Kabupaten Luwu Utara (1982-2017) dengan mengungkap pengolahan sagu sebelum modernisasi, proses modernisasi pengolahan sagu serta dampak dari modernisasi.. Hasil penelitian menunjukkan bahwa pengolahan sagu sebelum adanya modernisasi masih bergantung pada alat-alat tradisional. Modernisasi pada proses pengolahan sagu ditandai dengan penggunaan mesin yang diperkenalkan oleh Muh. Majid pada tahun 1982. Pada proses perkembangannya secara perlahan alat modern menggantikan alat tradisional. Modernisasi memberi dampak pada peningkatan hasil produksi, peningkatan tenaga kerja, dan efisiensi waktu pengolahan. Berdasarkan hasil penelitian dapat disimpulkan bahwa dengan penggunaan teknologi modern pada proses pengolahan sagu lebih efektif dan efisien di banding dengan menggunakan alat-alat tradisional. Penelitian ini menggunakan metodologi penelitian sejarah yang meliputi heuristik yaitu tahapan pengumpulan data, kritik sumber bertujuan menilai dan menentukan sumber, interpretasi yaitu menafsirkan data dan tahap historiografi atau penyajian atau penulisan sejarah. Metode pengumpulan data dilakukan dengan cara penelitian lapangan terdiri dari wawancara (Petani Sagu) dan literatur-literatur yang berhubungan dengan penelitian ini. This study aims to study the modernization of sago prosessing in the village og Cenning, Malangke Barat Sub-district, West Luwu District (1982-2017). By revealing the processing of sago before modernization, the proccess of medernization and impact of modernization. Research result show that sago processing before modernization still depends on tradisional tools. Modernization in the rocessing of the sagoo is maked by yhe use of machines introduced by the Muh. Majid in 1982. In the process of development slowly modern tools replace traditional tools. Modernization has an impact on increasing production output, increasing labor and processing time efficiency. Baced on the results of the study it can be concluded that the use of modern technology in theprocessing og the sago is more effective and afficient compared to using traditional tools. This research uses historical research methodologies which include heuristics namely the stages of data collection, source criticism aimed at assessing and determining sources , interpretation, namely interpreting data and historiographic stages or presenting or writing history. The data collection method was carried out by means of field research consisting of interviews (sago farmers) and the literature relating to this research.Keywords: Sago, Processing, Cenning

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Huwae, Barney, and Pamella Papilaya. "ANALISIS KADAR KARBOHIDRAT TEPUNG BEBERAPA JENIS SAGU YANG DIKONSUMSI MASYARAKAT MALUKU." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 1, no. 1 (October 20, 2014): 61–66. http://dx.doi.org/10.30598/biopendixvol1issue1page61-66.

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Background: Sago is one type of traditional food ingredient Maluku area that has a high carbohydrate content. In Maluku, there are various sago species in their respective habitats and are consumed by the local people. Several types of sago growing in the Maluku region and have a high economic value is Sagu Tuni, Ihur, Molat, Makanaru and Duri Rotan. Method: Measurement of carbohydrate content of some sago type using spectrophotometer to calculate absorbance value and using linear regression formula to calculate carbohydrate content value. Result: Content of carbohydrate flour Sagu Tuni (Metroxylon rumphii) amounted to 89,13%, Sagu Ihur flour (Metroxylon sylvester) equal to 77,4% and Sagu Molat flour (Metroxylon sagus Rottbol) equal to 88,6%. Conclusion: Further research on sago tubing and any potential contained therein is needed, especially sago flour in order to be a perfect product.

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Kusdarianto, Indra, and Harmita Sari. "PENGOLAHAN SAGU MENJADI SINOLEDENGANVARIAN RASA DI MASYARAKAT TANA LUWU: SEBAGAI UPAYA PENAMBAHAN EKONOMI SELAMA PANDEMI COVID-19." SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan 4, no. 3 (October 27, 2021): 829. http://dx.doi.org/10.31764/jpmb.v4i3.5389.

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ABSTRAKTepung sagu adalah tepung yang berasal dari teras batang pohon sagu. Tepung sagu biasa digunakan sebagai salah satu bahan baku kue atau penganan lainnya. Pembuatan kue, sagu biasanya digunakan sebagai bahan pengental karena tepung ini bersifat lengket. Tepung sagu kaya dengan karbohidrat (pati) namun sangat miskin gizi lainnya. Ini terjadi akibat kandungan tinggi pati di dalam teras batang maupun proses pemanenannya. Sagu merupakan makanan pokok bagi masyarakat Indonesia seperti Maluku, Papua yang tinggal di pesisir dan banyak dijumpai di daerah Sulawesi Selatan khususnya di kota Palopo, dan Kabupaten Luwu yang dikenal dengan nama Sagu. Sagu dimakan dalam bentuk papeda, semacam bubur, atau dalam bentuk-bentuk yang lain. Sagu sendiri dijual sebagai tepung curah maupun yang dipadatkan dan dikemas dengan daun pisang. Selain itu, saat ini sagu juga diolah menjadi kue berbagai rasa seperti sinole. Jika usaha ini ditekuni dengan baik, maka akan memberikan kontribusi pendapatan bagi masyarakat Luwu dimasa pandemi Covid-19. Untuk itu, dalam memberikan kontribusi kepada masyarakat, semoga dengan adanya edukasi pengolahan sagu ini, mampu memberikan pemahaman kepada masyarakat bahwa sagu bisa diolah menjadi berbagai varian rasa sehingga hal ini menjadi referensi bagi masyarakat agar dapat memanfaatkan Sumber Daya Alam yang ada di daerahnya yaitu sagu menjadi nilai ekonomi. Kata Kunci: tepung sagu; sinole; penambahan ekonomi. ABSTRAKSago flour is flour that comes from the terrace of the sago palm tree. Sago flour is commonly used as a raw material for cakes or other snacks. In making cakes, sago is usually used as a thickening agent because this flour is sticky. Sago flour is rich in carbohydrates (starch) but very poor in other nutrients. This occurs due to the high starch content in the stem terraces and the harvesting process. Sago is a staple food for Indonesian people such as Maluku, Papua who live on the coast and can be found in South Sulawesi, especially in the city of Palopo, and Luwu Regency which is known as Sago. Sago is eaten in the form of papeda, a kind of pulp, or in other forms. Sago itself is sold as bulk flour or compressed and packed with banana leaves. In addition, at this time sago is also processed into cakes of various flavors such as sinole. If this business is weel pursued, it will contribute to income for the people of Luwu during the Covid-19 pandemic. For this reason, in contributing to the community, hopefully with this education on sago processing, it will be able to provide an understanding to the community that sago can be processed into various flavors so that this becomes a reference for the community so that they can take advantage of the existing natural resources in their area, namely sago. economic value. Keywords: sago flour; sinole; economic income.

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Lestari, Purnama, Wiwin Tyas Istikowati, Sunardi Sunardi, Dede Heri Yuli Yanto, Widya Fatiasari, and Riska Surya Ningrum. "ANALISIS KANDUNGAN KIMIA KULIT BATANG SAGU (Metroxylon sagu Rottb.)SEBAGAI BAHAN BAKU PULP DAN KERTAS." Jurnal Sylva Scienteae 5, no. 2 (April 30, 2022): 187. http://dx.doi.org/10.20527/jss.v5i2.5371.

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South Kalimantan is a province with a fairly large wetland area so that the population of non-timber forest products such as sago (Metroxylon sagu Rottb.) Is widely found. Sago are found along the rivers, especially swamps. A good environment for sago growth is a muddy area, where breath roots aren’t submerged, rich in minerals and organic matter, groundwater is brown and reacts slightly acidic. Freshwater sago growth requires several substances, including potassium, phosphate, calcium and magnesium. Sago is a humid tropical lowland species, which can naturally be found on land with an altitude of up to 700masl. The best growing conditions are at an average temperature of 26°C, relative humidity at 90%, and solar radiation around 9MJ/m2/day. Sago grow well at an altitude of up to 400masl. Above 400masl, sago growth is stunted and starch levels are low. At an altitude above 600masl, the height of the sago is about 6 meters. Utilization of sago in Kalimantan is still not optimal, especially in the midrib and bark of sago palms, sago leaves mostly are only used as a substitute for rope. Sago fronds and bark are cellulose producers can be used for other purposes, however, research related to the use of sago fronds and bark hasn’t been widely carried out. Therefore, in this research, chemical content analysis, making pulp and pulp sheets will be carried out as well as physical testing of the resulting pulp sheets to see their suitability as a source of raw materials for pulp and paperKalimantan Selatan merupakan provinsi dengan luasan lahan basah yang cukup besar sehingga populasi hasil hutan bukan kayu seperti tanaman sagu (Metroxylon sagu Rottb.) banyak ditemukan. Tanaman sagu banyak ditemukan di sepanjang sungai Kalimantan terutama daerah rawa-rawa. Daerah berlumpur merupakan lingkungan yang baik untuk tanaman sagu, yang dimana tidak terendam akar napasnya, kaya akakn mineral dan bahan organik, air tanah berwarna coklat dan bereaksi agak asam. Sagu air tawar memerlukan beberapa zat yaitu potasium, fosfat, kalsium, dan magnesium. Tanaman sagu merupakan spesies tumbuhan daerah tropis yang lembab, secara alamiah dapat ditemui pada lahan dengan ketinggian hingga 700 m dpl. Pertumbuhan tanaman sagu yang baik adalah pada suhu rata-rata 26oC, kelembaban relative level 90%, dan radiasi matahari sekitar 9 MJ/m2 per hari. Sagu juga dapat tumbuh baik dengan ketinggian hingga 400 m dpl. Lebih dari 400 m dpl pertumbuhan sagu agak terhambat karena kadar patinya rendahkadar patinya rendah. Pada ketinggian di atas 600 m dpl, tinggi tanaman sagu sekitar 6 m. Pemanfaatan tanaman sagu di Kalimantan masih kurang optimal terutama di bagian pelepah dan kulit batang sagu, sebagian besar pelepah sagu hanya digunakan sebagai bahan pengganti tali. Pelepah dan kulit batang sagu merupakan penghasil selulosa yang bisa dimanfaatkan untuk keperluan lain, akan tetapi penelitian terkait pemanfaatan pelepah dan kulit batang sagu masih belum banyak dilakukan. Oleh karea itu, dalam penelitian ini, akan dilakukan analisis kandungan kimia, pembuatan pulp, dan lembaran pulp serta pengujian fisik lembaran pulp yang dihasilkan untuk melihat kesesuaiannya sebagai sumber bahan baku pulp dan kertas

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Suripatty, Batseba Alfonsina. "Hubungan Pertumbuhan Varietas Sagu (Metroxylon sago Rottb) dengan Faktor Lingkungan di Desa Seget Papua Barat." JURNAL BUDIDAYA PERTANIAN 14, no. 1 (July 1, 2018): 8–13. http://dx.doi.org/10.30598/jbdp.2018.14.1.8.

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A good environment for sago plants is muddy, mineral-rich and organic material, brown groundwater and slightly acidic. Sago lives in the form of clumps, where in one clump there are various growth rates ranging from young plants to fruiting. The optimal amount of rainfall for growth between 2000-4000 mm/year, which is spread evenly throughout the year. This study aims to have inventory and to know the relationship between sago growth factors. Sago inventory results obtained 4 varieties namely Metroxylon sago Rottb var. wahna, M. sago Rottb var. wamda, M. sago Rottb var. wirere and M. sago Rottb var. wafok. The relationships between growth and environmental factors such as soil porosity, water pH, moisture, light, and vegetation produced that in general water has an influence on growth while the humidity factor for all types of places of growth i.e in the flooded areas, temporary areas and dry areas does not affect growth. Keywords: environmental factor, inventory, sago variety, Seget ABSTRAK Lingkungan yang baik untuk tumbuhan sagu adalah daerah yang berlumpur, kaya mineral dan bahan organik, air tanah berwarna coklat dan bersifat agak asam. Sagu hidup dalam bentuk rumpun, dimana dalam satu rumpun terdapat berbagai tingkat pertumbuhan mulai dari tumbuhan muda sampai berbuah. Jumlah curah hujan yang optimal bagi pertumbuhan antara 2.000-4.000 mm/tahun, yang tersebar merata sepanjang tahun. Penelitian ini bertujuan untuk menginventarisasi dan mengetahui hubungan faktor-faktor pertumbuhan sagu. Hasil inventarisasi sagu diperoleh 4 varietas yaitu Metroxylon sago Rottb varietas wahna, M. sago Rottb varietas wamda, M. sago Rottb varietas wirere dan M. sago Rottb varietas wafok. Hubungan pertumbuhan dengan faktor lingkungan porositas tanah, pH air, kelembapan, cahaya, dan vegetasi dihasilkan bahwa secara umum air mempunyai pengaruh terhadap pertumbuhan sedangkan faktor kelembaban untuk semua tipe tempat tumbuh yakni pada daerah tergenang, daerah temporer dan daerah kering tidak mempengaruhi pertumbuhan. Kata kunci: faktor lingkungan, inventory, Seget, varietas sagu

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SYAKIR, MUHAMMAD, M. H. BINTORO, H. AGUSTA AGUSTA, and HERMANTO HERMANTO. "PEMANFAATAN LIMBAH SAGU SEBAGAI PENGENDALIAN GULMA PADA LADA PERDU." Jurnal Penelitian Tanaman Industri 14, no. 3 (June 25, 2020): 107. http://dx.doi.org/10.21082/jlittri.v14n3.2008.107-112.

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ABSTRAK Limbah sagu di samping dapat dimanfaatkan sebagai sumber bahan organik juga potensial digunakan sebagai amelioran dan herbisida nabati. Penelitian bertujuan untuk mengetahui pengaruh limbah sagu dan cara penyiangan gulma terhadap populasi gulma dan pertumbuhan lada perdu. Penelitian dilaksanakan di Kebun Percobaan (KP) Institut Pertanian Bogor (IPB) dan Laboratorium Balai Penelitian Tanaman Obat dan Aromatik Balittro) dari bulan Mei 2003 sampai April 2004. Penelitian menggunakan rancangan petak terbagi yang disusun secara faktorial. Cara penyiangan gulma (S) sebagai petak utama dan komposisi limbah sagu (L) sebagai anak petak. Susunan perlakuan sebagai berikut: S 1 = penyiangan bersih dan S 2 = penyiangan terbatas. Komposisi limbah sagu terdiri dari L 0 = tanpa bahan organik; L 1 = 100% limbah sagu, L 2 = 100% limbah sagu, dekomposisi 1 bulan, L 3 = 100% limbah sagu dekomposisi 2 bulan; L 4 = 75% limbah sagu + 25% kompos; L 5 = 75% limbah sagu + 25% kompos, dekomposisi 1 bulan; L 6 = 75% limbah sagu + 25% kompos, dekomposisi 2 bulan; L 7 = 50% limbah sagu + 50% kompos; L 8 = 50% limbah sagu + 50% kompos, dekomposisi 1 bulan; L 9 = 50% limbah sagu + 50% kompos, dekomposisi 2 bulan; L 10 = 25% limbah sagu + 75% kompos; L 11 = 25% limbah sagu + 75% kompos, dekomposisi 1 bulan; dan L 12 = 25% limbah sagu + 75% kompos, dekomposisi 2 bulan. Hasil penelitian menunjukkan bahwa kandungan limbah sagu 75% limbah sagu + 25% kompos dekomposisi 2 bulan meningkatkan pertumbuhan dan produktivitas lada perdu. Limbah sagu dengan 100% dalam bentuk segar dan dekomposisi sampai 2 bulan efektif dalam menekan populasi gulma. Kata kunci: Limbah sagu, gulma, lada perdu ABSTRACT The use of sago palm waste in controlling weed on dwarf pepper Sago palm waste can be used as a source of organic matter; in addition, it can also be used as ameliorant and natural herbicide. The objective of the research was to find out the effect of sago palm waste and weeding method on the growth of dwarf pepper and weed population. The research was conducted at the experimental garden of the Bogor Agriculture Institute and the Indonesian Medicinal and Aromatic Crops Research Institute from May 2003 to April 2004. The research was arranged factorially in split-plot design. The main plot was weeding methods (S) and a composition of sago palm waste (L) as the sub plot. The treatments were as follows: S 1 = clean weeding and S 2 = limited weeding. The composition of sago waste were Lo = non organic matter; L 1 = 100% sago waste; L 2 = 100% sago waste of one month decomposition; L 3 = 100% sago waste of two months decomposition ; L 4 = 75% sago waste + 25% compost; L 5 = 75% sago waste + 25% compost of one month decomposition; L 6 = 75% sago waste + 25% compost of two months decomposition; L 7 = 50% sago waste + 50% compost; L 8 = 50% sago waste 50% compost of one month decomposition; L 9 = 50% sago waste + 50% compost of 2 months decomposition; L 10 = 25% sago waste + 75% compost’ L 11 = 25% sago waste + 75% compost of one month decomposition; and L 12 = 25% sago waste + 75% compost of two months decomposition. The result showed that the composition of 75% sago waste + 25% compost of two months decomposition increase the growth and productivity of dwarf pepper. The fresh (75 - 100%) sago palm waste of one month decomposition was effective in decreasing weed population. Key words : Sago palm waste, weed, bushy black pepper

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., Mubekti. "SPATIAL STATISTICS FOR ESTIMATING SAGO STOCK IN WEST PAPUA, INDONESIA = Statistika Spasial untuk Estimasi Stok Sagu di Papua Barat, Indonesia." Jurnal Teknologi Lingkungan 14, no. 2 (December 1, 2016): 95. http://dx.doi.org/10.29122/jtl.v14i2.1427.

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Sagu sawit adalah salah satu Genus Metroxylon dari keluarga Palmae , yang mengakumulasi sejumlah besar pati di batangnya. Sebagai sumberdaya makanan bertepung, sagu bisa menjadi peran penting sehubungan dengan kemungkinan kekurangan pangan di dunia di masa depan. Sagu sawit adalah tanaman tropis yang tidak hanya tumbuh di lahan kering, tetapi juga tumbuh dengan adaptasi yang tinggi terhadap lahan basah seperti rawa air tawar, rawa gambut ataubrakish. Asal-usul sagu diyakini membentang dari Maluku dan Papua dari Indonesia ke New Guinea. Namun, perhatian untuk mengeksplorasi penyebaran dan potensi sagu belum dilakukansecara memadai di Papua. Tujuan dari penelitian ini adalah untuk mengembangkan metode statistik spasial untuk pemetaan dan memperkirakan saham sagu di Inanwatan District, Kabupaten SorongSelatan, Papua Barat. Kerangka sampling area berupa metode segmen persegi yang diterapkan untuk memperkirakan stok sagu, yang melibatkan beberapa tahapan, yaitu, (1) Stratifikasi daerahpenelitian dengan menggunakan resolusi tinggi dari data satelit, (2) Desain survei kerangka sampel, (3) Survei lapangan untuk truthing tanah, dan (4) analisis data. Hasil menunjukkan bahwa totaldaerah penelitian adalah 13.315 ha terdiri dari 2.892 ha hutan non - sagu dan 10,423 ha hutan sagu. Hutan sagu dibagi menjadi 3 strata, yaitu kepadatan rendah, kepadatan sedang, dan kepadatantinggi, yang memiliki luas wilayah 630 ha, 392 ha, dan 9.401 ha. Populasi sagu matang di kepadatan rendah , kepadatan sedang , dan kepadatan tinggi 22,680 berdiri , 32,928 berdiri , dan 549,018berdiri sebesar 4.930 ton , 7,226 ton , dan 109,044 ton pati sagu , masing-masing. Sehingga , total saham sagu di daerah penelitian adalah seluruh 121,200 ton pati sagu. Kata Kunci : statistik spasial, area kerangka sampling, penginderaan jauh, sagu sawitAbstractSago palm is one of Genus Metroxylon belonging to Family Palmae, that accumulates a huge amount of starch in its stem.As invaluable resouces of starchy food, sago palm could be an important role inrespect to possible food shortage in the world in future. Sago palm is a tropical plant which not only grows in the dry lands but also grows with high adaption to low-lying wetlands such as fresh waterswamp, peat swamp or brakish water. The origin of sago palm is believed to be the area extending from Moluccas, and Papua of Indonesia to New Guinea. However, the attention to explore spreadand potential of sago stock has not been done adequately in Papua. The Objective of this study is to develop spatial statistics method for mapping and estimating sago stock in Inanwatan District,Sorong Selatan Regency, West Papua. Area frame sampling of square segment method is applied for estimating sago stock, which involves some stages, i.e., (1) Stratification of study area by usinghigh resolution of satellite data, (2) Design of sample frame survey, (3) Field survey for ground truthing, and (4) Data analysis. The Results show that the total of study area is 13,315 ha consistedof 2,892 ha non-sago forest and 10.423 ha sago forest. Sago forest is divided into 3 strata, namely low density, medium density, and high density, which has area of 630 ha, 392 ha, and 9,401 harespectively. The population of ripe sago palm in low density, medium density, and high density are 22.680 stands, 32.928 stands, and 549.018 stands equal to 4.930 tons, 7.226 tons, and 109.044 tonsof sago starch, respectively. So that, the total sago stock in the whole study area is 121.200 tons of sago starch. Keywords: spatial statistics, area frame sampling, remote sensing, sago palm

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Saputra, Indra, Kissinger Kissinger, and Daniel Itta. "SPOT SEBARAN DAN PEMANFAATAN SAGU (Metroxylon sagu) DI KABUPATEN BANJAR KALIMANTAN SELATAN." Jurnal Sylva Scienteae 5, no. 2 (April 30, 2022): 212. http://dx.doi.org/10.20527/jss.v5i2.5355.

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The distribution and utilization of sago plants need to be known in order to be more optimal in its management. The purpose of this study was to analyze the distribution of sago plants in Banjar Regency based on geographic position and habitat type and to analyze the use of sago plants by the community around the sago stand locations in Banjar Regency. The method of determining respondents usingmethod purposive sampling of 14 respondents from 7 districts in Banjar Regency. Primary data were obtained from interviews with respondents and field observations about the distribution of sago plants based on their habitat type. The data were then analyzed by means of data tabulation and descriptive analysis. The distribution of sago plants in Banjar Regency is located in 7 (seven) sub-districts, namely Aluh-aluh, Astambul, Gambut, Martapura, Simpang Empat, Sungai Tabuk and Karang Intan sub-districts with 23 distribution spots. Habitat types are in the form of peatlands, swamps or riverbanks that are affected by tides. Sago is used by the community in Banjar district, especially on the stems and leaves. Sago stems are generally used as animal feed, the leaves are used for roof processing. The use of sago stalks to process sago flour is only done by people in the Sungai Tabuk sub-district in Banjar Regency. The management of sago production by the community is managed independently with the provision of socialization from the local government and the products are sold using online mediaPersebaran dan pemanfaatan Tumbuhan Sagu perlu untuk diketahui agar lebih optimal dalam pengelolaannya. Tujuan dari penelitian ini ialah untuk menganalisis sebaran tumbuhan sagu di Kabupaten Banjar berdasarkan posisi geografis dan tipe habitat serta menganalisis pemanfaatan tumbuhan sagu oleh masyarakat sekitar lokasi tegakan sagu di Kabupaten Banjar. Metode penentuan responden menggunakan metode Purposive Sampling sebesar 14 responden dari 7 Kecamatan di Kabupaten Banjar. Data primer diproleh dari wawancara kepada responden dan observasi lapangan tentang persebaran tanaman Sagu bedasarkan tipe habitatnya. Data kemudian dianalisis dengan cara tabulasi data dan analisis deskriptif. Persebaran tumbuhan sagu di Kabupaten Banjar terletak di 7 (tujuh) kecamatan yaitu kecamatan Aluh-aluh, Astambul, Gambut, Martapura, Simpang Empat, Sungai Tabuk dan Karang Intan dengan 23 spot sebaran. Tipe habitatnya berupa lahan gambut, rawa atau dipinggiran sungai yang terkena pasang surut. Sagu dimanfaatkan masyarakat di kabupaten Banjar terutama pada bagian batang dan daunnya. Batang sagu umumnya digunakan sebagai pakan ternak, daunnya dimanfaatkan untuk pengolahan atap. Pemanfaatan batang sagu untuk mengolah tepung sagu hanya dilakukan oleh masyarakat di kecamatan Sungai Tabuk di Kabupaten Banjar. Pengelolaan produksi sagu oleh masyarakat dikelola secara mandiri dengan bekal sosialisasi dari pemerintah setempat dan hasil produk dijual menggunakan media online

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Gaspersz, Nelson, Erwin Ubwarin, and Jacobus Cliff Diky Rijoly. "PENERAPAN TEKNOLOGI PENGOLAHAN SAGU UNTUK MENINGKATKAN PRODUKSI SAGU MERAH-PUTIH DI DESA PORTO." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 4, no. 2 (November 11, 2020): 70. http://dx.doi.org/10.25077/logista.4.2.70-77.2020.

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Sagu tumbuh dan berkembang sangat banyak di daerah Maluku. Sagu memiliki potensi yang paling besar untuk digunakan sebagai pengganti beras. Keuntungan sagu dibandingkan dengan sumber karbohidrat lainnya adalah tanaman sagu atau hutan sagu sudah siap dipanen bila diinginkan dan memiliki nilai kandungan gizi dan ekonomis yang tinggi namun belum dikelola secara baik sesuai permintaan pasar. Oleh karena itu, melalui Program Produk Teknologi yang Diseminasikan ke Masyarakat diharapkan ada tranformasi learning yang diberikan untuk mengembangkan masyarakat khususnya di Desa Porto, Kecamatan Saparua, Kabupaten Maluku Tengah yang mempunyai usaha yang belum sesuai standar pasar. Metode pelaksanaan dilakukan melalui sosialisasi atau penyuluhan kepada mitra, memberikan keterampilan teknis pembuatan peralatan pengolahan sagu, dan pelatihan partisipatif. Sosialisasi dilakukan secara berkelompok dan penggalian solusi masalah dengan teknik Focus Group Discussion. Hasil yang didapat berupa penerapan teknologi tepat guna oleh mitra diantaranya pembuatan alat pemarut batang sagu termodifikasi yang mampu menghasilkan empulur sagu yang lebih halus, alat ekstraksi pati sagu termodifikasi yang dapat memaksimalkan proses ekstraksi sehingga sagu mentah yang dihasilkan lebih banyak, dan alat pemanggang pati sagu untuk pembuatan “Sagu Merah-Putih”. Masyarakat berharap kegiatan ini tidak berhenti sampai disini, tetapi ada bantuan untuk memfasilitasi pengadaan peralatan atau teknologi ini ke depan. Kata kunci: Desa Porto, Sagu, Teknologi, Produk Merah-Putih ABSTRACT Sago grows and develops well in Maluku region. Sago has the greatest potential as a rice substituted. Sago has more benefit if compared to other carbohydrate sources because it ready to harvested if we want, has high nutritional and economic value, but has not been properly managed according to the market demand. Therefore, through The Technology Product Program that is Disseminated to the Community, hopely that there will be a learning transformation provided to develop the community, especially in Porto Village, Saparua District, Central Moluccas Regency. Socialization was carried out in groups and the exploration of problem solving using the Focus Groups Discussion technique. The results obtained were application of appropriate technology by partners including production of the modified sago stem gratertoolthat capable to produced finer sago pith, a modified sago starch extraction tool that maximizes the extraction process so that more raw sago is produced, and a sago starch roaster tool for production of "SaguMerah-Putih" product. The community hopes that activity doesn’t stop here, but there is acollaborated to facilitated the procurement of this equipments or technologies in the future. Keywords: Porto Village, Sago, Technology, Merah-Putih Products

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Tarigan, Elisa Putri, Lidya Irma Momuat, and Edi Suryanto. "Karakterisasi dan Aktivitas Antioksidan Tepung Sagu Baruk (Arenga microcarpha)." Jurnal MIPA 4, no. 2 (May 6, 2015): 125. http://dx.doi.org/10.35799/jm.4.2.2015.9036.

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Tujuan penelitian ini adalah untuk mempelajari karakteristik kimia tepung sagu baruk yang mengandung senyawa fitokimia dan mempelajari aktivitas antioksidan dari ekstrak tepung sagu baruk. Tepung sagu baruk diekstrak dengan pelarut etanol 50% dengan cara maserasi selama 24 jam. Setelah itu, tepung sagu diuji proksimat, ekstrak dianalisis kandungan fitokimia fenolik, flavonoid dan tanin terkondensasi. Pengujian aktivitas antioksidan menggunakan radikal bebas DPPH dan daya reduksi dengan spektrofotometer UV/Vis. Hasil penelitian menunjukkan pada pengujian proksimat bahwa tepung tepung sagu baruk memenuhi syarat Standar Nasional Indonesia, tetapi berbeda dengan kadar serat kasar. Total kandungan fenolik dan flavonoid menunjukkan bahwa tepung sagu akuades (SA) lebih tinggi daripada tepung sagu komersial (TSBK). Hasil radikal bebas sagu tepung sagu SA lebih tinggi dari TSBK sama halnya dengan kemampuan daya reduksi SA jauh lebih tinggi dari TSBK. Hasil penelitian ini menyimpulkan bahwa tepung sagu baruk memiliki kandungan fitokimia fenolik dan flavonoid yang dapat berpotensi sebagai antioksidan.Objectives of this research were to study the chemical characteristics of sago baruk flour containing phytochemicals and antioxidant activity of sago baruk flour extract. Sago baruk flour was extracted with 50% ethanol by maceration for 24 hours. Afterward, sago flour was tested for proximate and the extract was analyzed for phenolic, flavonoids, and condensed tanin. DPPH free radical was used to examine antioxidant activity and spectrophotometry method was used to determine the reduction ability. The result for proximate test showed that sago flour extract meets Indonesian Nasional Standard requirements. Total phenolic and flavonoid contents in the flour extracted with aquadest (SA) were higher than that in commercial flour (TSBK). Free radical scavenging activity of sago flour SA was higher than that of TSBK, as well as the reduction ability of SA that was much higher than of TSBK. It was concluded that sago baruk flour possess phytochemical content of phenolic and flavonoid which were potential as antioxidant.

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Novarianto, Hengky, Ismail Maskromo, Meity A. Tulalo, Elsje T. Tenda, Jeanette Kumaunang, Donata S. Pandin, and Sukmawati Mawardi. "Karakteristik dan Potensi Produksi Pati Varietas Sagu Bestari [Characteristics and Starch Production Potential of Sago Bestari Variety]." Buletin Palma 21, no. 1 (July 2, 2020): 29. http://dx.doi.org/10.21082/bp.v21n1.2020.29-37.

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Sago development requires plant material as superior seedlings for rehabilitation and replanting. Until 2016 two superior sago varieties were released, namely Molat sago varieties from Maluku in 2011 and Selatpanjang Meranti sago varieties from the Meranti Islands Regency, Riau in 2013. Indragiri Hilir Regency, Riau Province is one of the areas of natural sago growth, and producing sago starch . This district has the opportunity to develop sago palms as a potential and regional producer. In connection with that, a research has been conducted which aims to find out and obtain superior sago species from Indragiri Hilir Regency, from 2015 to 2017. The research method was conducted by observing the sago population with high yield potential. For the observation, 10 sample trees every year were selected in each location/village in Gaung Anak Serka District, Indragiri Hilir Regency, Riau Province. Data observations were carried out on the morphological characteristics of sago and suckers, sago starch production potential, and proximate analysis. Observation data were analyzed for diversity, standard deviation and coefficient of variance. Morphological observations and production of Bestari sago starch obtained an average leaf length of 8.00 m, diameter of the diameter of bottom stem 47.37 cm, circumference of the bottom stem 148.52 cm, the number of leaf scars on the leaf-free stem 53.23 scars, the number leaves on the crown 16.98 strands, the distance of leaf scar 12.42 cm, the length of the petiole 231.00 cm, the width of the petiole 9.25 cm, the thickness of the petiole 3.93 cm, the length of the rachis 660.33 cm, the length of the leaflets 155.59 cm, leaflets width 9.39 cm, and dry starch yield 254.94 kg per palm. Proximate analysis results on Bestari sago starch obtained an average water content of 13.00%, ash content of 0.60%, fat content of 0.83%, protein content of 0.84%, crude fiber content of 0.29%, and carbohydrate content was 84.34%, with 350 calories, Vitamin C 0.96 mg/100 gr sago starch, and total sugar around 1.43%. Hoping that sago Bestari variety will become the suckers resources for sago development in Indragiri Hilir Region, Riau Province and other region of Indonesia. ABSTRAK Pengembangan sagu membutuhkan bahan tanaman sebagai bibit unggul untuk rehabilitasi dan penanaman kembali. Sampai tahun 2016 telah dilepas dua varietas sagu unggul, yaitu varietas sagu Molat asal Maluku tahun 2011 dan varietas sagu Selatpanjang Meranti asal Kabupaten Kepulauan Meranti, Riau tahun 2013. Kabupaten Indragiri Hilir, Provinsi Riau adalah salah satu daerah pertumbuhan sagu alami dan penghasil pati sagu. Kabupaten ini memiliki peluang untuk dikembangkan tanaman sagu sebagai potensi dan penghasilan daerah. Sehubungan dengan itu, maka telah dilakukan penelitian yang bertujuan untuk mengetahui dan mendapatkan jenis sagu unggul asal Kabupaten Indragiri Hilir, sejak tahun 2015 sampai tahun 2017. Metode penelitian dilakukan dengan observasi terhadap populasi sagu potensi hasil tinggi. Untuk pengamatan telah dipilih sebanyak 10 pohon contoh setiap tahun di setiap lokasi/Desa di Kecamatan Gaung Anak Serka, Kabupaten Indragiri Hilir, Provinsi Riau. Pengamatan data dilakukan terhadap karakteristik morfologi tanaman sagu dan anakan, potensi produksi pati sagu, dan analisis proksimat. Data pengamatan dianalisis keragaman, simpangan baku dan koefisien keragamannya. Hasil pengamatan morfologi dan produksi pati sagu Bestari diperoleh rata-rata panjang bebas daun 8,00 m, diameter batang bawah 47,37 cm, lingkar batang bawah 148,52 cm, jumlah bekas pelepah daun pada batang bebas daun 53,23 buah, jumlah daun pada mahkota 16,98 helai, jarak antar pelepah 12,42 cm, panjang pelepah 231,00 cm,lebar pelepah 9,25 cm, tebal pelepah 3,93 cm, panjang daun 660,33 cm, panjang anak daun 155,59 cm, lebar anak daun 9,39 cm, dan produksi pati kering 254,94 kg per pohon. Hasil analisis proksimat pada pati sagu Bestari diperoleh rata-rata kadar air 13,00%, kadar abu 0,60%, kadar lemak 0,83%, kadar protein 0,84%, kandungan serat kasar 0,29%, dan kadar karbohidrat adalah 84,34%, dengan 350 kalori, Vitamin C 0,96 mg/100 gr pati sagu, dan total gula sekitar 1,43%. Diharapkan varietas sagu Bestari menjadi sumber benih untuk pengembangan sagu di Kabupaten Indragiri Hilir, Riau dan daerah Indonesia lainnya

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Abidin, Zainal. "Analisis Kelayakan Finansial Pengolahan Gula Cair Pati Sagu Di Kabupaten Konawe Selatan [Financial Analysis Of Processing Sago Liquid Sugar At South Konawe Regency]." Buletin Palma 19, no. 2 (December 31, 2018): 117. http://dx.doi.org/10.21082/bp.v19n2.2018.117-126.

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Sugar is a one of commodity that goverment already decided to reach national self sufficient in 2019. One effort that was conducted is using sago starchto produce liguid sugar. Research was done in Lamokula Village, North Moramo Sub Distric, South Konawe Regency at July – October 2016. The research was conducted to know the economic analysis and organoleptic test of producing liquid sugar from sago starch. Research usedtesting of producion sago liquid sugar in home scale. Besides that organoleptic test was conducted using questionare for 85 panelists that threat the taste, color and smell of sago liquid sugar and also application of sago liquid sugar in drinks. The result of research showed that producing sago liquid sugar from sago starch with capacity 200 kg was feasible with value of RCR 1,79 and net income reach Rp. 1.590.000, with BEP from production side 112 liters and BEP from price side Rp. 10.050. Production of sago liqud sugar still feasible even price of wet sago increase until 30%, gas fuel until 10%, labour and packaging until 20% eventhoug production decrease 10% but price of sago liquid sugar increase minimum 10%. The yield of organoleptic test show that sago liquid sugar have taste, color and smell that can be good accepted by community. Even that if sago liquid sugar apply in fruit ice drinks, the taste and smell of fruit ice drinks is good. For the next sago liquid sugar can substitute sugar cane and also other sweetener and support the the effort to reach national self sufficient of sugar. ABSTRAK Swasembada gula telah dicanangkan oleh pemerintah untuk dicapai tahun 2019. Penelitian dilakukan di Desa Lamokula Kecamatan Moramo Utara Kab. Konawe Selatan pada bulan Juli – Oktober 2016. Penelitian dilakukan untuk mengetahui aspek ekonomi pembuatan gula cair pati sagu dan penerimaan masyarakat terhadap gula cair pati sagu. Penelitian menggunakan uji coba pembuatan gula cair pati sagu. Uji organoleptik dilakukan oleh 85 orang panelis yang menguji tentang rasa, warna dan bau gula cair pati sagu serta pemanfaatannya pada minuman es teler. Hasil analisis menunjukkan bahwa usaha gula cair pati sagu dengan skala 200 kg per bulan layak secara ekonomi dengan nilai RCR 1,79dengan pendapatan bersih per bulan sekitar Rp. 1.590.000, dan nilai TIP sebesar 112 liter dan TIH sebesar Rp. 10.050. Produksi gula cair sagu tetap layak dilaksanakan meskipun terjadi perubahan harga input berupa bahan baku sagu naik hingga 30%, bahan bakar gas hingga 10%, tenaga kerja dan kemasan hingga 20% meskipun produksi turun hingga 10%, akan tetapi harga naik minimal 10%. Hasil uji organoleptik menunjukkan bahwa gula cair sagu memiliki rasa, warna dan bau yang dapat di terima baik oleh masyarakat. Demikian pula halnya jika gula cair sagu digunakan dalam minuman es teler dengan parameter rasa dan bau, di anggap baik oleh panelis. Ke depan gula cair sagu dapat dijadikan sebagai salah satu alternatif dalam upaya pencapaian swasembada gula.

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Vita, Vita. "Etnobotani Sagu (Metroxylon sagu) warisan Budaya Masa Sriwijaya di Lahan Basah Air Sugihan, Sumatera Selatan." KALPATARU 26, no. 2 (April 30, 2018): 107–22. http://dx.doi.org/10.24832/kpt.v26i2.314.

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Abstract. Sago (Metroxylon sagu) is one of potential carbohydrate source which had been used by people since pra-Sriwijaya (2-5 masehi century). Unfortunately at the moment, The community of sago vegetation is rare to be found in Air Sugihan site. Why did that happen. Could sago did not important anymore or the ignorant of people about the advantages of sago. or may be this vegetation could not growth anymore in present environment. Therefore, Field survey and Ethnobotany study have to be done by describing/grouping (taxonomy plants) habitat and benefit of sago. The result of this study shown that people had change the growth area of sago into paddy field /plantation. Sago is included in Arecacceae (palmae) group. It has typical form and habitat. Beside that it also has a lot of advantages, its leave could be used as roof house and house wares, its midribs for house wall, its pith for food as sago flour. The skin rod for fuel and house floor. The young rod for fodder, even the former slash could be used as the media of sago caterpillar. From this discussion, could be concluded that Sago Plant is important in preserving the balance of environment, especially in the ground water. All parts of this plant also have an advantages not only in daily living but also in modern industry. Key word : Ethonobotany, taxonomy plants, environment, habitat Abstrak. Sagu (Metroxylon sagu) merupakan salah satu sumber karbohidrat potensial yang telah dimanfaatkan oleh masyarakat sejak pra-Sriwijaya (abad ke-2-5 Masehi), tetapi saat ini disalah satu wilayah bekas kerajaan Sriwijaya yaitu Situs Air Sugihan komunitas tumbuhan sagu sudah jarang ditemukan. Mengapa hal tersebut bisa terjadi. Apakah mungkin sagu tidak begitu penting lagi, ataukah masyarakat kurang mengetahui manfaat sagu (Metroxylon sagu) dalam kehidupan, ataukah jenis ini tidak dapat tumbuh dan berkembang lagi dengan keadaan lingkungan sekarang. Untuk itu diperlukan survei lapangan dan studi etnobotani melalui pendekripsian/pengelompokan (taksonomi tumbuhan), habitat dan manfaat tumbuhan sagu. Dari hasil pengamatan ini diketahui bahwa masyarakat telah merubah lahan tempat tumbuhnya sagu menjadi areal persawahan / perkebunan. Sagu yang masuk dalam kelompok Arecacceae (Palmae) ini mempunyai bentuk dan habitat yang khas serta berbagai manfaat seperti daunnya untup atap rumah, peralatan rumah tangga; pelepah untuk dinding rumah; empulur untuk bahan makanan berupa tepung sagu; kulit batangnya untuk bahan bakar dan lantai rumah; batang muda untuk makanan ternak dan bekas tebangannyapun sebagai media ulat sagu. Dari bahasan ini disimpulkan bahwa tumbuhan sagu berperanan penting dalam menjaga keseimbangan lingkungan, terutama dalam menjaga kestabilan air tanah, seluruh organ dari tumbuhan inipun mempunyai manfaat baik dalam kehidupan sehari-hari maupun dalam industri modern saat ini. Kata kunci: Etnobotani, Taksonomi tumbuhan, Lingkungan, Habitat

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Rahmawati, Linda, Zuliyan Agus Nur Muchlis Majid, Dewi Amelia Widiyastuti, and Baimy Alexander. "Pengembangan Usaha Produksi Olahan Sagu Di Desa Pemakuan Kecamatan Sungai Tabuk." Sasambo: Jurnal Abdimas (Journal of Community Service) 4, no. 3 (August 22, 2022): 432–40. http://dx.doi.org/10.36312/sasambo.v4i3.777.

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Salah satu mata pencaharian warga desa Pekauman Kecamatan Sungai Tabuk adalah sebagai petani sagu sekaligus memproduksi tepung sagu dan pengolah tepung sagu menjadi produk sagu setengah jadi. Petani sagu banyak dipilih sebagai alternatif jika warga belum memiliki pekerjaan, hal ini disebabkan melimpahnya tanaman sagu di desa Pemakuan. Namun karena kemasan yang sangat sederhana dan tidak tahan lama, maka konsumen pun kurang tertarik untuk membeli olahan sagu setengah jadi tersebut. Tujuan dari pengabdian pengembangan usaha ini adalah untuk menjadikan produk sagu dapat bertahan lama dan struktur amilum tidak rusak maka sagu dikeringkan pada suhu < 600C dan kemas menggunakan plastik vakum, dengan alat pengering berupa box yang terbuat dari aluminium dilengkapi dengan elemen pemanas di bagian bawah dan samping, pengatur suhu serta kipas exhaust di bagian atas. Box pengering berukuran panjang 100m, lebar 80cm dan tinggi 80cm dengan rak berjumlah 5 tingkat. Sosialisasi pada pengembangan usaha produksi olahan sagu ini dihadiri oleh 23 orang peserta yeitu, petani dan pengolah sagu, ibu rumah tangga dan mahasiswa kuliah kerja nyata (KKN). Metode pelaksanaan yang dilakukan adalah survey lokasi, survey terhadap warga pembuat sagu, pembuatan/rancang bangun alat, uji coba alat, sosialisasi dan pemasaran. Hasil pada pembuatan rancang bangun alat pengering dan kemasan secara keseluruhan adalah pada tahap uji coba alat, pemanas tidak mencapai suhu maksimal yaitu 400C dan kipas mengalami kerusakan. Untuk itu dilakukan penggantian kipas. Pada uji coba suhu menggunakan 300C, bau, warna, bentuk dan rasa sagu tidak berubah dan masih bisa langsung direbus untuk dilakukan pengolahan lebih lanjut. Sagu Processed Production Business Development In Pemakuan Village, Sungai Tabuk District One of the livelihoods of being a resident of Pekauman Village, Sungai Tabuk Subdistrict, is as a sago farmer as well as producing sago flour and processing sago flour for semi-finished sago products. Many sago farmers are chosen as an alternative if residents do not have jobs, this is due to the abundance of sago plants in Pemakuan village. However, because the packaging is very simple and not durable, consumers are less interested in buying the semi-finished sago processed product. The purpose of this service is to make sago products durable and the starch structure is not damaged, so it is dried at a temperature of < 600C and packaged using vacuum plastic, with a dryer in the form of a box made of aluminum equipped with heating elements at the bottom and sides, temperature control and an exhaust fan at the top. Drying Box measuring 100m long, 80cm wide, and 80cm high with shelves opened 5 levels. The socialization on the business development of processed sago production was attended by 23 participants, namely, sago farmers and processors, housewives, and real work college students (KKN). The method of implementation carried out is a site survey, a survey of the residents of sago makers, the manufacture/design of tools, testing of tools, socialization, and marketing. The results in the overall design of the drying and packaging equipment are at the testing stage of the tool, the heater does not reach the maximum temperature of 400C and the fan is damaged. For this reason, a fan was replaced. In the temperature test using 300C, the smell, color, shape, and taste of sago did not change and could still be directly developed for further processing

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Mulizani, Mulizani, Yanti Meldasari Lubis, and Normalina Arpi. "Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)." Jurnal Ilmiah Mahasiswa Pertanian 2, no. 4 (November 1, 2017): 464–70. http://dx.doi.org/10.17969/jimfp.v2i4.5487.

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Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau). Penelitian pembuatan mi basah menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan tiga taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah uji organoleptik secara deskriftif yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05). Produk mi basah terbaik yaitu mi yang terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30 (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall 2,60 (baik).Effectts of Natural Sago Starch Fermentation Quality Sensory of Wet Noodles Made by Substituted no wheat Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good).

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Murod, Mamun, Cecep Kusmana, Mochamad H. Bintoro, Nfn Widiatmaka, and Endang Hilmi. "Analisis Struktur Kendala dalam Pengelolaan Sagu Berkelanjutan di Kabupaten Kepulauan Meranti Provinsi Riau [Structure Analysis of the Contstraint Sago Sustainable Management in Kepulauan Meranti Regency Riau Province]." Buletin Palma 19, no. 2 (December 31, 2018): 101. http://dx.doi.org/10.21082/bp.v19n2.2018.101-116.

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Sago (Metroxylon sp.) has an important role and society economy in Meranti Island Regency. The development of sago business in the regency in the future has a promising aspect, because the development of the sago industrialization area has not been optimal. Currently the sago platns have wide area around 53.456 ha or 43% from the exist area. Cultivation sago is still conventional, it is only produce starch sago. In 2017 the starch sago has 205,051 ton. The development of downstream still limited that are noodle, vermicelli, and crackers. The by-product are waste from pulp (repu) and peel (uyung) is not be used optimaly yet. In order to develop sago to be sustainable, that required structure constraint design. Those model has done with method Interpretative Structural Modelling (ISM). Method ISM is the strategic model technic that can be seen system condition comprehensively. This research is purpose to set the appropriate strategy based on structure constraint design that has an effect in sustainable sago development in Meranti Island Regency, Riau Province. The result of ISM analysis shows that sustainable sago development has 6 sub element of key constraint, there are : (1) Waste utilization and management; (2) Ijon system; (3) Availability, distribution, and market segmentation; (4) Water management; (5) processing of derivative product and packaging design, and (6) price stability, (7). To reach the sustainable cultivation sago, it is required support from every stakeholders both governments, academics, entrepreneurs, farmers, financial insitutions and non-governmental organization so that, sago cultivation run well and sustainable. ABSTRAKTanaman sagu (Metroxylon sp.) memiliki peran penting dalam kehidupan dan perekonomian masyarakat di Kabupaten Kepulauan Meranti. Pengembangan usaha sagu di Kabupaten ini pada masa yang akan datang memiliki prospek yang menjanjikan, karena pengembangan industrialisasi sagu belum optimal pelaksanaannya. Tanaman sagu saat ini luasnya 53.456 ha atau 43% dari lahan yang tersedia. Pengolahan sagu masih berjalan secara konvensional, yaitu hanya menghasilkan produk berupa pati sagu. Produksi pati sagu pada tahun 2017 sebesar 205,051 ton. Pengembangan produk hilirnya masih terbatas yaitu hanya mie, sohun dan kerupuk. Produk sampingnya berupa limbah dari ampas (repu) dan kulit (uyung) belum dimanfaatkan secara optimal. Desain struktur kendala diperlukan dalam rangka mengembangkan sagu agar berkelanjutan. Pemodelan struktur kendala dilakukan dengan menggunakan Interpretative Structural Modelling (ISM). ISM adalah teknik pemodelan strategis yang dapat memotret kondisi sistem secara komprehensif. Penelitian ini bertujuan untuk menyusun strategi yang tepat berdasarkan analisis struktur kendala yang berpengaruh dalam pengelolaan sagu berkelanjutan di Kabupaten Kepulauan Meranti, Provinsi Riau. Hasil analisis ISM menunjukkan bahwa dalam pengelolaan sagu berkelanjutan terdapat 6 sub elemen kendala kunci, di antaranya: (1) Pemanfaatan dan pengolahan limbah; (2) Sistem ijon ; (3) Ketersediaan, distribusi dan segmentasi pasar; (4) Tata kelola air, (5) Pengolahan produk turunan dan desain kemasan; dan (6) Stabilitas harga. Dukungan dari semua stakeholders terkait baik dari pemerintah, akademisi, pengusaha, petani, lembaga keuangan dan lembaga swadaya masyarakat (LSM), diperlukan agar pengelolaan sagu berjalan secara baik dan berkelanjutan.

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Reta, Siti Nurmiah, and Zaimar. "PENERAPAN TEKNOLOGI PENGEMASAN PADA PENGOLAHAN TEPUNG SAGU KERING DI UKM “ENGKA SAGU AL-FURQAN” MAKASSAR SULAWESI SELATAN." Jurnal Dinamika Pengabdian (JDP) 6, no. 1 (October 18, 2020): 133–40. http://dx.doi.org/10.20956/jdp.v6i1.11518.

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One of the productive potentials of sago is in the eastern part of South Sulawesi, namely in North Luwu and East Luwuk. Sago flour can be used widely as a substitute in the manufacture of other foods, such as noodles, bread, biscuits, cakes, flavoring foods, and various types of high fructose syrup drinks. Therefore, sago is a non-rice alternative commodity that is calculated to support the food diversification program launched by the Government. Considering high potential of sago, it is necessary to cultivate, process and market sago products and build a partnership between cultivation and processing / packaging SMEs of sago products. The problem with Engka Sagu SMEs is the limited production capacity to meet market demand with sufficient quantity and quality. The processing and packaging process is done manually so that the quality and capacity is very low, only around 360-500 kg per month. Meanwhile, the potential market demand could reach 2,500 kg (2.5 tons) per month. The problem-solving method used is the introduction and training of dry sago starch processing techniques and packaging to labeling. The results showed that the activities of counseling, training and mentoring on dry sago flour packaging techniques went well and according to the plan where the Engka Sagu SME was able to produce the dry sago flour properly. The packaging and labeling of the product can be done well and produce a product with an attractive identity and appearance and can be sold on line. Keywords: Sago fluor, Engka Sagu SMEs, capacity, packaging. ABSTRAK Potensi Sagu yang sudah produktif salah satunya adalah Sulawesi Selatan bagian Timur yakni di Luwu Utara dan Luwu Timur. Tepung sagu dapat digunakan secara luas sebagai subsitusi dalam pembuatan makanan lain, seperti mie, roti, biskuit, kue, makanan penyedap, dan berbagai jenis minuman sirup berkadar fruktosa tinggi. Oleh karena itu, sagu merupakan komoditas alternatif non beras yang diperhitungkan dalam mendukung program diversifikasi pangan yang dicanangkan oleh pemerintah. Melihat potensi Sagu yang sangat tinggi maka perlu usaha budidaya, pengolahan dan pemasaran produk Sagu dan kemitraan antara UKM budidaya dan UKM pengolahan/ pengemasan produk sagu tersebut. Permasalahan UKM Engka adalah keterbatasan kemampuan produksi untuk memenuhi permintaan pasar dengan jumlah dan kualitas yang tercukupi. Proses pengolahan dan pengemasan dilakukan secara manual sehingga kualitas dan kapasitasnya sangat kurang hanya sekitar 360-500 kg per bulan. Sedangkan potensi permintaan pasar bisa mencapai 2.500 kg (2,5 Ton) per bulan. Metode pemecahan masalah yang digunakan berupa pengenalan dan pelatihan teknik pengolahan tepung sagu kering dan pengemasan sampai pada pelabelannya. Hasil yang didapatkan bahwa kegiatan penyuluhan, pelatihan serta pendampingan pada teknik pengemasan tepung sagu kering berjalan dengan baik dan sesuai rencana dimana UKM Engka Sagu sudah mampu memproduksi tepung sagu kering dengan baik. Pengemasan dan pelabelan pada produkpun sudah dapat dikerjakan dengan baik dan dihasilkan produk dengan identitas dan penampilan yang menarik serta sudah dapat dijual online buka lapak. Kata Kunci; Tepung Sagu, UKM Engka Sagu, Kapasitas, Pengemasan.

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Jading, Abadi, Eduard Tethool, Paulus Payung, and Sarman Gultom. "KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA." Reaktor 13, no. 3 (June 9, 2011): 155. http://dx.doi.org/10.14710/reaktor.13.3.155-164.

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PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat. Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

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Yusuf, D. N., Muhidin, G. A. K. Sutariati, T. C. Rakian, Arman, S. Leomo, D. Erawan, and S. Alam. "Characteristics of sago growth and production in two sago-producing centers in the Kendari Peninsula, Southeast Sulawesi." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012009. http://dx.doi.org/10.1088/1755-1315/977/1/012009.

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Abstract Sago is an alternative food source crop, especially in Southeast Sulawesi. From year to year, the area of sago crops tends to decrease due to conversion and limited cultivation levels. Therefore, to preserve sago, it is necessary to identify and characterize sago growing in Kendari Peninsula. This study aims to identify and describe morphologically the types of sago found in sago-producing centers in the Kendari peninsula, Southeast Sulawesi. Observations were made on the different types of sago growing at two locations of sago planting centers. Parameter measurements were carried out on stem height, bark thickness, leaf width, leaf length, stem diameter, harvest age, and production per stem. The results showed that there were four types of sago found, namely roe (Metroxylon sagu R.), runggamanu (Metroxylon rumphii M.), and barowila (Metroxylon longispinum M.) and sago rui (Metroxylon microcantum). There are differences in sago vegetative and generative growth due to differences in growing environmental conditions and local climate. In general, the dominant types of sago in both locations were sago roe (Metroxylon sagus R.) and sago runggamanu (Metroxylon rumphii M.).

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SYAKIR, M., M. H. BINTORO, and H. AGUSTA. "PENGARUH AMPAS SAGU DAN KOMPOS TERHADAP PRODUKTIVITAS LADA PERDU." Jurnal Penelitian Tanaman Industri 15, no. 4 (June 25, 2020): 168. http://dx.doi.org/10.21082/jlittri.v15n4.2009.168-173.

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ABSTRAKAmpas sagu berpotensi sebagai sumber bahan organik untukmeningkatkan kesuburan tanah. Pengaruh ampas sagu terhadap kesuburantanah ditentukan oleh tingkat dekomposisi dan komposisinya. Penelitianini bertujuan untuk mengetahui tingkat dekomposisi ampas sagu terhadappertumbuhan dan produksi lada perdu. Penelitian dilaksanakan di KebunPercobaan Institut Pertanian Bogor dan Balai Penelitian Tanaman Rempahdan Obat pada bulan Mei 2003 sampai April 2004. Tanaman yangdigunakan adalah tanaman lada perdu umur 4 tahun yang ditanam dibawah tanaman karet. Percobaan menggunakan rancangan acak kelompok(RAK), dengan 3 ulangan dan 6 tan/perlakuan yang menguji perlakuankombinasi antara tingkat dekomposisi ampas sagu(W) dan komposisinyadengan kompos (A), terdiri dari : W 0 = ampas sagu dekomposisi 0 bulan,W 1 = ampas sagu dekomposisi 1 bulan, dan W 2 = ampas sagu dekomposisi2 bulan dan A 1 = 100% ampas sagu, A 2 = 75% ampas sagu + 25% kompos,A 3 = 50% ampas sagu + 50% kompos dan A 4 = 25% ampas sagu + 75%kompos. Hasil penelitian menunjukkan bahwa penggunaan mulsa ampassagu 100 % dalam bentuk segar dekomposisi 1 bulan ternyata menghambatpertambahan jumlah cabang tersier lada perdu hingga akhir penelitian.Dibandingkan dengan kontrol terjadi perbedaan pengaruh yang nyataterhadap komponen produksi, sebagai respon terhadap kombinasiperlakuanW 2 A 2 , W 2 A 1, W 1 A 3 pada panjang tandan (9,13; 9,03; 8,70 cm),dan W 2 A 2 , W 2 A 1, W 0 A 4 pada jumlah biji/tandan (46,67; 43,00; 41,73biji/tandan), serta W 2 A 2 , W 2 A 1, W 2 A 3 pada bobot kering buahlada/tanaman (323,20; 314,90; 297,85 g/tanaman). Pemberian ampas sagu75% + 25% kompos (W 2 A 2 ) dan 100% (W 2 A 1 ) dekomposisi 2 bulanmampu meningkatkan jumlah biji 91 - 107% dan menghasilkan bobotkering buah yang tinggi sebesar 323,20 dan 314,90 g per tanaman.Kata kunci: Ampas sagu, mulsa, lada perdu, produktivitasABSTRACTUse of Sago Waste and Compost to Increase theProductivity of Bushy Black PepperAs a source of organic matter to improve soil fertility, sago wastecan also be used as an ameliorant and natural herbicide. The effect of sagoand compost on soil fertility is determined by the grade of decompositionand its compositions. An experiment was conducted at the experimentalgarden of Bogor Agricultural University Bogor and Indonesian Medicinaland Aromatic Crops Research Institute, from May 2003 to April 2004.Plant material used was bushy black pepper of the Petaling variety, 4 yearsold, planted under rubber trees. The treatments used were A 1 W 0 = 100%sago waste without decomposition; A 1 W 1 = 100% sago waste after 1month decomposition; A 1 W 2 = 100% sago waste after 2 monthsdecomposition; A 2 W 0 = 75% sago waste + 25% compost, withoutdecomposition; A 2 W 1 = 75% sago waste + 25% compost, after 1 monthdecomposition; A 2 W 2 = 75% sago waste + 25% compost, after 2 monthsdecomposition; A 3 W 0 = 50% sago waste + 50% compost, withoutdecomposition; A 3 W 1 = 50% sago waste + 50% compost, after 1 monthdecomposition; A 3 W 2 = 50% sago waste + 50% compost, after 2 monthsdecomposition; A 4 W 0 = 25% sago waste + 75% compost, withoutdecomposition; A 4 W 1 = 25% sago waste + 75% compost, after 1 monthdecomposition; A 4 W 2 = 25% sago waste + 75% compost, after 2 monthsdecomposition; TBO = without organic matter (control). The experimentwas performed with a randomized block design, with 3 replicates and 6plants/plot. The results showed, that 100% sago palm waste after 1 monthdecomposition hampered number of tertiary branch until the end ofresearch. The real difference on the productivity components as a respondof combination sago waste treatments wereW 2 A 2 , W 2 A 1, W 1 A 3 for lengthof stem (9.13; 9.03; 8.70 cm), and W 2 A 2 , W 2 A 1, W 0 A 4 for number ofberries/spike (46.67; 43.00; 41.73 kernels/spike), and W 2 A 2 , W 2 A 1, W 2 A 3for dry weight of berries/plant (323.20; 314.90; 297.85 g/plant).Extension of 75% sago palm waste+ 25% compost (W 2 A 2 ) and 100%(W 2 A 1 ) after 2 months decomposition were able to increase amount ofseed 91 - 107 % and dry weight of berries /plant which were323.20 and314.90 g per plant.Key words: Sago waste, mulch, bushy pepper black, productivity

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Senewe, Rein Estefanus, Hermanu Triwidodo, Nfn Pudjianto, Aunu Rauf, and Marietje Pesireron. "Gejala dan Intensitas Serangan Serangga Fitofagus pada Sagu [The Symptoms and Intensity Attacks of Phytophagous Insects on Sago]." Buletin Palma 20, no. 1 (June 23, 2019): 57. http://dx.doi.org/10.21082/bp.v20n1.2019.57-68.

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The growth and development of sago palm naturally interact with the organism such as insects. The symptoms of damage to the plant canopy sago indicate a relationship between insects and plants. This study aims to identify phytophagous insects, symptoms of damage and attack rates on sago plants. The study was conducted in the village of Rutong and Tulehu in Maluku, starting in June until September 2016. There are 10 plants/sago clump in each observations in each location determined by purposive sampling. Each sago clump in the growth phase (seedlings, tillers, a trunk stage, and stems / trees), observed symptoms of damage to leaflets and leaf midribs. The results showed four symptoms of attack on the sago canopy with an average intensity of mild attacks. The highest incidence of attack was 37.5% in the phase of a trunk stage with the symptoms of cutout attacks on the leaves. Then seven species phytophag insects were obtained which were associated with sago canopy. Each of the insect imago phases leads to leaf damage with distinctive features, which can potentially cause severe damage to the canopy of the sago plant.ABSTRAKPertumbuhan dan perkembangan tanaman sagu secara alami berinteraksi dengan organisme diantaranya serangga. Gejala kerusakan tajuk tanaman sagu menunjukkan adanya hubungan antara serangga dan tanaman. Tujuan penelitian adalah untuk mengidentifikasi serangga fitofag, gejala kerusakan dan tingkat serangan pada tanaman sagu. Penelitian dilakukan pada areal sagu di Desa Rutong dan Tulehu Provinsi Maluku, dimulai bulan Juni – September 2016. Tersedia 10 tanaman/rumpun sagu ditiap lokasi pengamatan yang ditentukan secara purposive sampling. Setiap rumpun sagu pada fase pertumbuhan (semai, anakan, sapihan, dan batang/pohon), diamati gejala kerusakan anak daun dan pelepah daun. Hasil penelitian menunjukkan empat gejala serangan pada tajuk tanaman sagu dengan rata-rata intensitas serangan ringan. Insidensi serangan tertinggi (37.5%) pada fase sapihan dengan gejala serangan bentuk guntingan pada daun. Selanjutnya diperoleh tujuh jenis serangga fitofagus yang berasosiasi dengan tajuk tanaman sagu. Masing-masing fase imago serangga menimbulkan kerusakan daun dengan ciri khas berbeda, sehingga dapat berpeluang menimbulkan kerusakan berat pada tajuk tanaman sagu.

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Pratama, Agief Julio, Mochamad Hasjim Bintoro Djoefrie, Agus Budiyanto, and Muhammad Iqbal Nurulhaq. "OPTIMASI PERBANDINGAN AIR DAN ENZIM DALAM PROSES PEMBUATAN GULA CAIR SAGU ASAL SORONG SELATAN." Jurnal Sains Terapan 12, no. 1 (July 29, 2022): 43–53. http://dx.doi.org/10.29244/jstsv.12.1.43-53.

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Sago is one of the plantation crops that has the potential to be developed as food and non food for the people of Indonesia. Sago as a high source of starch can be used for liquid sugar production. This study aims to get an optimal ratio between water and enzymes in the production of sago liquid sugar from South Sorong. The study was conducted at the Center for Research and Development of Post -Harvest Agriculture, Bogor. Experiments were arranged in the split split plot design with a complete random design (RAL). Comparison of water with sago starch as the main plot, the α-amylase enzyme as a plot child and the glucoamilase enzyme as a plot child. Research is divided into two experiments, (1) ratio of water and sago starch (2) comparison of enzymes and sago starch. The results showed the ratio of starch and water, the dose of the α-amylase enzyme and glucoamylase had an effect on the value of brix, color and total sugar levels in both types of sago. The ratio of starch and water 1 : 4 with the dose of α-amylase enzyme 1 ml/kg starch and the enzyme glucoamilase 1 ml/kg starch is an optimal condition for making liquid sugar from the Fasampe sago starch. The ratio of starch and water 1 : 4 with the dose of α-amylase enzyme 1.2 ml/kg of starch and the glucoamilase enzyme 1.2 ml/kg of starch is an optimal condition for making liquid sugar from Fafion sago starch. Fasampe sago starch have a better appearance of liquid sugar colors than Fafion sago starch. ABSTRAKSagu merupakan salah satu tanaman perkebunan yang memiliki potensi untuk dikembangkan sebagai bahan pangan dan non pangan bagi masyarakat Indonesia. Sagu sebagai sumber pati yang tinggi dapat dimanfaatkan untuk produksi gula cair. Penelitian ini bertujuan untuk mendapatkan perbandingan optimal antara air dan enzim pada produksi gula cair sagu asal Sorong Selatan. Penelitian dilakukan di Balai Besar Penelitian dan Pengembangan Pasca Panen Pertanian, Bogor. Percobaan disusun dalam rancangan split split plot dengan rancangan acak lengkap (RAL). Perbandingan air dengan pati sagu sebagai petak utama, enzim α-amilase sebagai anak petak dan enzim glukoamilase sebagai anak petak. Penelitian terbagi atas dua percobaan yaitu : (1) perbandingan air dan pati sagu serta (2) perbandingan enzim dan pati sagu. Hasil penelitian menunjukkan perbandingan pati dan air, dosis enzim α-amilase dan glukoamilase memberikan pengaruh terhadap nilai brix, warna dan kadar gula total pada kedua jenis sagu. Perbandingan pati dan air 1 : 4 dengan dosis enzim α-amilase 1 ml/kg pati dan enzim glukoamilase 1 ml/kg pati merupakan kondisi optimal untuk membuat gula cair dari sagu Fasampe. Perbandingan pati dan air 1 : 4 dengan dosis enzim α-amilase 1,2 ml/kg pati dan enzim glukoamilase 1,2 ml/kg pati merupakan kondisi optimal untuk membuat gula cair dari sagu Fafion. Jenis sagu Fasampe memiliki tampilan warna gula cair yang lebih baik dari sagu Fafion.

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KAROUW, STEIVIE, FEBY J. POLNAJA, and RINDENGAN BARLINA. "Formulasi Beras Analog Berbahan Pati Sagu." Buletin Palma 16, no. 2 (September 9, 2016): 211. http://dx.doi.org/10.21082/bp.v16n2.2015.211-217.

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ABSTRAK Kebutuhan beras yang makin meningkat mendorong dilakukannya penelitian untuk menghasilkan produk pangan alternatif seperti beras analog. Beras analog adalah beras yang diolah dari bahan non padi yang memiliki kandungan karbohidrat hampir sama atau lebih dari beras. Penelitian ini dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu yang diolah menggunakan pati sagu dengan perlakuan penambahan protein pada beberapa variasi konsentrasi. Penelitian ini diawali dengan melakukan penentuan rasio pati sagu : air yang dapat tergelatinisasi dan dicetak. Variasi rasio pati sagu : air yang dilakukan yaitu 1:1, 1:3, 1:5 dan 1: 7. Rasio pati sagu : air yang tergelatinisasi sempurna dan menghasilkan beras analog yang terpisah sempurna selanjutnya digunakan untuk diuji pada variasi penambahan protein (0%, 2,5%, 5,0%, 7,5% dan 10,0%). Analisis dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu. Hasil penelitian diperoleh bahwa rasio pati sagu : air (1:3) merupakan rasio terbaik untuk menghasilkan beras analog sagu. Pada rasio tersebut pati sagu dapat tergelatinisasi sempurna, adonannya dapat dicetak dan hasil ekstrusi terpisah sempurna. Perlakuan penambahan protein menghasilkan beras analog sagu yang berwarna kekuningan. Penambahan protein sebesar 2,5% menghasilkan beras analog sagu yang memiliki kekerasan hampir sama dengan beras komersial. Sifat fisikokimia beras analog yang diformulasi dengan kondisi tersebut, yaitu kadar air (8,94%), abu (0,43%), lemak (0,56%), protein (1,66%) dan karbohidrat (88,62%).Kata kunci: Pati, sagu, beras analog. <span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-font-width: 94%; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Formulation of Sago Starch-Based Analogue Rice ABSTRACT The increasing of rice demand was the main reason to conduct some researchs for making analogue rice. Principally, analogue rice was an artificial rice which having properties, especially carbohydrate content similar to commercial rice. The objectives of this research were to evaluate visual appearance (color), physichochemical properties and texture of sago starch-based rice which prepared from sago starch and added with various concentration of protein. The research were designed to obtained ratio of sago starch : water which could be properly gelatinized, extruded and high quality sago starch-based rice. The best rasio of sago starch : water was then used for processing of sago starch-based rice in various of protein addition (0%, 2.5%, 5.0%, 7.5% and 10.0%). The products were evaluated for its color, physichochemical properties and texture. The research results showed that the best product was obtained on ratio of sago starch : water (1:3). On this condition the sago starch could be gelatinized and extruded properly. The appearance of sago starch-based rice was yellow in color due to the addition of protein. The sago starch-based rice which was prepared by addition of 2.5% of protein having texture close to commercial rice. The physicochemical composition of the product were moisture (8.94), ash (0.43%), fat (0.56%), protein (1.66%) and carbohidrate (88.62%).Keywords: Starch, sago, analogue rice.

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Hehanussa, Sylvia Ch H., Tabita N. Ralahalu, and Christine C. E. Latupeirissa. "Kinerja Produksi dan Kualitas Karkas Itik yang Diberi Ransum Mengandung Ampas Sagu." AGRITEKNO, Jurnal Teknologi Pertanian 7, no. 1 (April 1, 2018): 1–8. http://dx.doi.org/10.30598/jagritekno.2018.7.1.1.

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The aim of the study was to determine the effect sago waste in the rations on performance and carcass quality of duck as meat producer. The treatments of this experiment were R0 (0% sago waste/control diet), R1 (5% sago waste), R2 (10% sago waste), and R3 (15% sago waste). The experimental died contained 16% crude protein and 2900 kcal /kg metabolizable energy. Ducks used in this experiment was 6 weeks old male of ducks Mojosari and Pekin cross breed. The research design use was a complete Randomized Design using 4 feeding treatment, 5 replications, and 3 ducks per replication pens. The parameters measured were: feed intake, weight gain, feed conversion, carcass weight, carcass percentage and abdominal fat percentage. The results showed that the used of sago waste had no significant effect on feed consumption, weight gain, feed conversion, carcass weight, carcass and abdominal fat percentage. It can be concluded that used of sago waste up to 20% has no negative effects on performance and carcass quality of ducks. Keywords: abdominal fat, carcass quality, duck, sago waste ABSTRAK Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan ampas sagu dalam ransum terhadap kinerja produksi dan kualitas karkas itik sebagai penghasil daging. Perlakuan pakan yang dicobakan dalam penelitian ini adalah R0 (tanpa ampas sagu), R1 (ampas sagu 5%), R2 (ampas sagu 10%), dan R3 (ampas sagu 15%). Ransum disusun mengandung protein kasar 16% dan energi metabolis 2900 kkal/kg. Itik yang digunakan adalah itik jantan persilangan Mojosari dan Pekin berumur 6 minggu. Rancangan penelitian yang digunakan adalah rancangan acak lengkap pola searah dengan 4 perlakuan pakan dengan 5 ulangan, dan 3 ekor itik untuk tiap ulangan. Parameter yang diamati adalah: konsumsi ransum, pertambahan berat badan, konversi ransum, berat karkas, persentase karkas dan persentase lemak abdominal. Hasil penelitian menunjukkan bahwa penggunaan ampas sagu tidak berpengaruh signifikan terhadap konsumsi ransum, pertambahan bobot badan, konversi ransum, berat karkas, persentase karkas dan lemak abdominal. Dengan demikian dapat disimpulkan bahwa penggunaan ampas sagu sampai taraf 20% tidak berpengaruh negatif terhadap kinerja produksi dan kualitas karkas itik. Kata kunci: ampas sagu, itik, kualitas karkas, lemak abdominal

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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (May 16, 2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.

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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%) dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu

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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (May 16, 2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.

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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%) dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu

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Jamaludin, Aliyah, and Che Ku Mohammad Faizal. "GREEN SYNTHESIS OF SILVER NANOPARTICLES USING SAGO (METROXYLON SAGU) VIA AUTOCLAVING METHOD." IIUM Engineering Journal 19, no. 1 (June 1, 2018): 178–84. http://dx.doi.org/10.31436/iiumej.v19i1.815.

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Sago (metroxylon sagu) is a polysaccharide bio resource, which is biodegradable and low in toxicity that can be found in large scale in Mukah, Sarawak.Â A simple green method of synthesizing silver nanoparticles (AgNPs) has been developed using sago dissolved in water as the reducing agent. The mixture of dissolved sago and silver nitrate (AgNO3) were autoclaved at 121 Â°C for 20 minutes. The size, morphology and structures of the AgNPs formed in the sago solution were investigated through UV-Vis spectrophotemeter, XRD and FESEM analysis. The synthesized AgNPs were spherical in shape and well distributed with average particle sizes of 19.3 Â± 2.7 nm.ABSTRAK: Sago (Pokok Rumbia) adalah sumber bio polisakarida yang bioterurai dan rendah ketoksikan yang boleh didapati dalam skala yang besar di Mukah, Sarawak. Satu kaedah hijau yang mudah untuk mensintesis nanopartikel perak telah dihasilkan dengan menggunakan sagu yang larut dalam air sebagai ejen penurunan. Campuran sagu yang dilarutkan dan perak nitrat (AgNO3) telah autoklaf pada suhu 121Â°C selama 20 minit. Saiz, morfologi dan struktur nanopartikel perak yang terhasil di dalam larutan sago telah disiasat melalui analisis spektrofotometer UV-Vis, XRD dan FESEM. Nanopartikel perak yang dihasilkan adalah berbentuk bulat dengan purata saiz partikel 19.3 Â± 2.7 nm.

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Ahmad, Fendri, Mochamad Hasjim Bintoro, and Supijatno Supijatno. "Morfologi dan Produksi Beberapa Aksesi Sagu (Metroxylon spp.) di Distrik Iwaka, Kabupaten Mimika, Papua / Morphology and Production of Some Sago Palm Accessions in Iwaka, Mimika District, Papua Province." Buletin Palma 17, no. 2 (October 18, 2017): 115. http://dx.doi.org/10.21082/bp.v17n2.2016.115-125.

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Sago is a carbohydrate-producing palm witharea about 382.198 ha in Mimika Regency. So far, research on the characterization of sago palm in this area has not existed, therefore it is necessary to do. The diversity of sago accessions in Mimika District is expected to be a source of germplasm and superior sago selection to support sago development. This study aims to obtain information about morphological characters and starch production of some sago accessions. The study was conducted using observation method of seven sago accessions, namely Mbupuri, Monepikiri, Mbapare, Tuwae, Aute, Iyaremeta and Bakaketemeta in Iwaka District, Mimika Regency, Papua Province. The result showed that the seven accessions sago differed based on morphological character namely stem, leaves and spine, and starch production. The Monepikiri accession has the longest stem and large stem diametre, namely 13.75 m and 59.00 cm, respectively. Accession Mbupuri has more leaves and wider leaves than the others. Accession Monepikiri has a production potential of more than 300 kg’s dried starch/palm and accession Mbupuri more than 200 kg’s dried starch/palm. Both accessions of this sago can be further investigated the stability of yield starch to be released as superior varieties. The morphological characters, especially the length of the stem affect the starch production because the starch is present in the pith of the stem.ABSTRAKSagu merupakan tanaman sumber karbohidrat dengan luas areal di Kabupaten Mimika 382.198 ha. Penelitian tentang karakterisasi aksesi sagu di Kabupaten ini belum ada, oleh karena itu perlu dilakukan. Keragaman aksesi sagu di Kabupaten Mimika diharapkan menjadi sumber plasma nutfah sagu, dan untuk seleksi sagu unggul untuk menunjang pengembangan sagu. Penelitian ini bertujuan untuk mendapatkan informasi mengenai karakter morfologi dan produksi pati beberapa aksesi sagu. Penelitian menggunakan metode observasi terhadap tujuh aksesi sagu, yaitu Mbupuri, Monepikiri, Mbapare, Tuwae, Aute, Iyaremela dan Bakaketemeta. Penelitian dilakukan di Distrik Iwaka, Kabupaten Mimika, Provinsi Papua. Hasil penelitian menunjukkan bahwa ketujuh aksesi tersebut berbeda karaktermorfologinya, yaitu batang, daun dan duri. Aksesi Monepikiri memiliki batang yang paling panjang dan diameter paling besar berturut-turut, yaitu 13,75 cm dan 59,00 cm. Aksesi Mbupuri memiliki jumlah daun paling banyak dan daun paling luas.Aksesi Monepikiri memiliki potensi produksi lebih dari 300 kg pati kering/pohon dan aksesi Mbupuri >200 kg pati kering/pohon. Kedua aksesi ini dapat diteliti lebih lanjut kestabilan hasilnya untuk dilepas sebagai varietas unggul. Karakter morfologi khususnya panjang batang mempengaruhi produksi, karena pati terdapat dalam empulur batang.

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Nompo, Sumarni, Anja Meryandini, and Titi Candra Sunarti. "PRODUKSI ENZIM SELULASE OLEH AKTINOMISET MENGGUNAKAN FROND SAGU." Jurnal Penelitian Pascapanen Pertanian 16, no. 2 (September 30, 2019): 80. http://dx.doi.org/10.21082/jpasca.v16n2.2019.80-89.

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Fround Sagu adalah pucuk batang sagu yang masih dibungkus oleh pelepah dan tidak diamnfaatkan oleh industri pengolahan sagu. Fround sagu memiliki kandungan serat dengan kandungan selulosa yang tinggi serta berpotensi dijadikan bahan baku untuk produksi selulase. Enzim selulase diproduksi melalui kultivasi substrat cair frond sagu oleh Aktinomiset. Subtart berupa tepung sagu dan ampas frond sagu, diinokulasi oleh isolat HJ4 (3b) dan HJ5 (4b). Kedua isolat diremajakan dalam medium ISP-4 selama 5 hari, kemudian diinokulasikan ke dalam media tepung frond sagu dan ampas frond dan diinkubasi dalam shaker pada suhu runag selama 9 hari. Kedua isolat Aktinomiset mampu menghasilkan enzim selulase pada kedua substrat dan metode kultivasi. Isolat HJ4 (3b) dan HJ4 (5b) pada perlakuan kultivasi substrat padat ampas frond sagu menghasilkan aktivitas spesifik yaitu endoglukase (CMCase) tertinggi yaitu 0.314 U mg-1 dan 0.294 U mg-1 dan aktivitas spesifik enzim eksoglukanase (FPase) yaitu 0.269 U mg-1 dan 0.258 U mg-1, sedangkan pada perlakuan kultivasi substat padat menggunakan tepung frond sagu dihasilkan aktivitas spesifik endoglukanase masing-masing sebesar 0.258 U mg-1 dan 0.254 U mg-1 serta aktivitas spesifik eksoglukanase 0.205 U mg-1 dan 0.198 U mg-1. Production of Cellulase Enzyme by Actinomycet Using Sago FrondSago frond is the upper part of sago trunk which is still wrapped by leaflet, and is not used by the sago processing industry. Sago frond contains fiber with high cellulose content that could potentially be used by as raw material for cellulase production. Cellulase enzymes were produced through both solid-state and submerged cultivation of sago frond by Actinomicycetes. Two substrates, sago frond flour and pulp of sago fronds, were inoculated by isolate HJ4 (3b) and HJ4 (5b). Both isolates were rejuvenated in Sp-4 medium for 5 days, then were inoculated into substrate of frond flour and hampas, and were incubated in a shaker at room temperature for 9 days. Both Actinomycetes isolates were able to produce cellulase enzymes by using both substrates and cultivation methods. The isolates of HJ4 (3b) and HJ4 (5b) by using pulp and solid-state cultivation produced the highest endoglucanase (CMCase) specific activity of 0.294 U mg-1 and 0.276 U mg-1 and exoglucanase (FPase) substrate specific activity os 0.252 U mg-1 and 0.241 U mg-1, while in the solid-state cultivation and by using sago fronds flour resulted in specific endoglucanase activities which were 0.242 U mg-1 and 0.238 U mg-1 and exoglucanase specific activities 0.192 U mg-1 and 0.185 U mg-1, respectively.

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Dimara, Petrus Abraham, and Amilda Auri. "Effect of Landform on the Distribution of Metroxylon sagu Habitat in Yapen Islands, Papua Province, Indonesia." Jurnal Sylva Lestari 11, no. 1 (January 15, 2023): 79–97. http://dx.doi.org/10.23960/jsl.v11i1.633.

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Sago palm (Metroxylon sagu) plays a vital role in the Papuan indigenous community’s social, economic, and cultural life. It is a source of staple food, household income, and embedded cultural values. This research aimed to determine the extent of sago palm habitat spread using spatial data. The classification method and multispectral imaging were used by employing satellite imagery (Landsat 8 and Quick Bird) and field surveys. The sago forest coverage in Yapen islands was 87.73%, located between 9–50 masl, covering 9,456.26 ha. The results revealed that 43.53% of the habitat lies in the inclination of 2–8% (extreme gentle slope), covering 4,692.45 ha. Sago forest was found in a gleysol soil type with precipitation of 3,000-3,100 mm. The sago forest distances of 0–250 m and 251–500 m to the coastline showed that the habitat covers an area of 153.87 ha and 368.19 ha. The preferable area in this category is Raimbawi Subdistrict, followed by Kosiwo, and the less suitable area, or the marginal land, is in Windesi Subdistrict. Keywords: Alternative crop, Metroxylon sagu, sago, spatial distribution, Yapen Islands

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Senewe, Rein Estefanus, Hermanu Triwidodo, Pudjianto Pudjianto, and Aunu Rauf. "Komunitas Hymenoptera Parasitoid pada Areal Hutan Sagu (Metroxylon spp.) di Maluku [Community of Hymenopterous Parasitoid on Sago Forest Area (Metroxylon spp.) in Maluku]." Buletin Palma 18, no. 1 (October 28, 2017): 9. http://dx.doi.org/10.21082/bp.v18n1.2017.9-21.

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Sago (Metroxylon sagu Rottb) in Maluku grow naturally to form sago forest ecosystem. Hymenoptera in the sago forest ecosystem has not been studied. This study aims to examine the diversity of Hymenopterous parasitoids in sago forests in Maluku. The research was conducted in Ariate, Eti, Waisamu, Rutong, Tawiri, and Tulehu in September 2015 - October 2016. Hymenopterous parasitoids were collected through swing nets, light traps, yellow pan traps, and pitfall traps. Results the abundance of hymenopterous parasitoids in six sago areas in Maluku was found to be 14 families and 32 species. The morphoses of morphospecies are 68 morphospecies of Sago Ariate forest 32 morphospecies, Eti 37 morphospecies, Waisamu 9 morphospecies, Rutong 11 morphospecies, Tawiri 19 morphospecies, and Tulehu 37 morphospecies. The high diversity index (2.18 - 3.55) per location, Morphospesies wealth of Tulehu is higher than other location, while the individual abundance of Ariate is higher than other villages. The average relative abundance of Scelionidae, Scoliidae and Ichneumonidae families was higher by 26.46%, 15.95%, and 10.89%, respectively. There are three families with high morphospecies and individual abundance in each sago area ie Scoliidae in sago forest area of Ariate and Waesamu, Scelionidae on Rutang, Eti, and Tawiri sago wood area, while Eulophidae on sago Tulehu area. There are 12 unique species or species with only certain locations and none in other locations, each Ariate (2 species), Eti (2 species), and Tulehu (8 species).ABSTRAK Sagu (Metroxylon spp.) merupakan tanaman sosial, budaya dan ekonomi di Maluku dengan potensi hutan sagu cukup tersedia. Teridentifikasi gejala kerusakan empulur pati dan tajuk tanaman sagu akibat serangga. Kebijakan pengendalian hayati melalui pelepasan parasitoid dalam sistem aplikasi Pengendalian Hama Terpadu merupakan salah satu alternatif. Hymenoptera parasitoid pada ekosistem hutan sagu penting untuk dipelajari morfospesiesnya sebagai data dan informasi ilmiah dalam menunjang program pengembangan agens hayati dalam pengelolaan serangga herbivor tanaman sagu. Penelitian ini bertujuan untuk mengkaji keanekaragaman Hymenoptera parasitoid pada hutan sagu di Maluku. Dalam penelitian ini dipilih tiga lokasi di Pulau Ambon dan tiga lokasi di Pulau Seram, kemudian masing-masing lokasi dipilih tiga rumpun sagu contoh secara acak. Setiap rumpun sagu dalam lingkaran radius 5m dari pohon sagu utama seluas 100m2 dilakukan pengambilan serangga melalui jaring serangga, perangkap lubang, dan perangkap nampan kuning, sedangkan perangkap lampu dilakukan pada satu titik disetiap lokasi. Pengambilan serangga dilakukan pada musim kemarau dan hujan dibulan September 2015 – Oktober 2016. Hasil penelitian menunjukkan bahwa kelimpahan Hymenoptera parasitoid pada enam lokasi hutan sagu diperoleh sebanyak 14 famili dan 30 morfospesies. Kekayaan morfospesies disetiap lokasi berkisar antara 5-21 morfospesies, dengan proporsi koleksi serangga melalui penggunaan jaring serangga lebih tinggi. Indeks keanekaragaman tinggi (2.18 – 3.55) per lokasi, kelimpahan individu di Ariate dan kekayaan morfospesies di Tulehu masing-masing lebih tinggi dari lokasi lainnya. Rata-rata kelimpahan relatif famili Scelionidae, Scoliidae, dan Ichneumonidae masing-masing 26.46%, 15.95%, dan 10.89%. Terdapat 12 spesies unik masing-masing Ariate (dua spesies), Eti (dua spesies), dan Tulehu (delapan spesies). Scelionidae, Scoliidae, Ichneumonidae dan Eulophidae merupakan kelompok parasitoid telur-larva potensial yang terindikasi berasosiasi dengan serangga herbivor pada tanaman sagu dari ordo Coleoptera dan Orthoptera.

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Sagrim, Meky, Agus Irianto Sumule, and Deny Anjelus Iyai. "KEHADIRAN PERUSAHAAN DAN POTENSI KONFLIK AGRARIA DALAM PEMANFAATAN HUTAN SAGU ALAM DI WILAYAH IMEKKO KABUPATEN SORONG SELATAN PAPUA BARAT-INDONESIA (The Presence of Sago Company and The Potential of Agrarian Conflict in The Natural Sago Consesion of Imekko at Sorong Selatan Regency, West Papua Indonesia)." Jurnal Manusia dan Lingkungan 26, no. 2 (October 8, 2020): 62. http://dx.doi.org/10.22146/jml.27147.

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AbstrakHutan sagu alam saat ini memiliki manfaat yang besar ditinjau dari bahan pangan, substitusi pangan maupun bahan baku industri. Di kawasan timur Indonesia, sagu telah dimanfaatkan secara luas sebagai bahan pangan pokok oleh masyarakat Maluku dan Papua. Tujuan penelitian adalah mengkaji intervensi eksternal dari perusahaan terhadap jaminan subsistensi dan pendapatan masyarakat di kawasan hutan sagu alam Imekko. Penelitian ini dilaksanakan pada empat distrik, yaitu Inanwatan, Metemani, Kais, dan Kokoda (Imekko) kabupaten Sorong Selatan. Distrik dipilih secara purposif dengan pertimbangan memiliki karakteristik lokasi yang sesuai dengan lingkup penelitian, yaitu: (a) merupakan wilayah sebaran hutan sagu alami yang menjadi sasaran pemanfaatan oleh perusahaan; dan (b) masyarakat yang bermukim di sekitarnya yang merupakan pemilik hak ulayat atas hutan sagu alami/dusun sagu tersebut, (c) masyarakat yang terganggu jaminan subsistensi dan pendapatan akibat intervensi kedua perusahaan tersebut. Hasil penelitian menunjukkan bahwa masyarakat memiliki 8 jenis hak akses dan pemanfaatan dan dusun sagu untuk memenuhi kebutuhan subsistensi dan pendapatan masyarakat pemilik hak ulayat, yakni hak mengakses, memungut hasil, menggunakan, menguasai, mengelola, mengalihkan, memperoleh kembali, dan hak milik. Kehadiran kedua perusahaan, hak-hak tersebut menjadi terbatas hanya pada hak mengakses, penggunaan terbatas, dan memungut hasil secara terbatas. Kehadiran perusahaan berdampak terhadap terbatasnya pemenuhan kebutuhan subsistensi dan pendapatan masyarakat. Potensial terjadinya konflik, baik antara masyarakat dengan perusahaan dalam kaitan dengan akses masyarakat untuk memanfaatkan dusun sagu di dalam areal konsesi perusahaan yang yang dienklavekan maupun antar masyarakat dalam kaitan dengan masyarakat pemilik hak ulayat dusun sagunya telah masuk sebagai areal konsesi perusahaan sehingga untuk memenuhi kebutuhan subsistensi dan pendapatan terpaksa harus memanfaatkan HSA/dusun sagu milik masyarakat di luar kawasan konsesi perusahaan.AbstractNatural sago forests currently have great benefits in terms of food, substitution of food and raw materials for industries. In Eastern Indonesia, sago has been used extensively as a staple food by the people of Mollucans and Papuan. The research objective was to study the external intervention of the company to guarantee the subsistence and income of the Imekko community in the forest area of natural sago. The research was conducted in four districts, namely Inanwatan, Metemani, Kais and the Kokoda (Imekko) Sorong Selaatan regency. Districts selected purposively by considering having characteristics suitable locations, i.e. an area of distribution of Sago Natural Forest-targeting utilization by the company; and (b) people who live nearby and owners of customary rights over the Sago Natural Forests/sago villages, (c) community having disturbed the subsistence and income guarantee due to the intervention of both companies. The findings of this research showed that there were eight types of rights of access and use and sago villages to meet the needs of subsistence and incomes owners of customary rights, i.e. the right to access, collect the produce, use, control, manage, assign, reclaim, and property rights. These rights are limited only to the right of access, limited use and collect the produce due to the presence of both companies. Potential conflict, either between the company in terms of community access to the sago villages in the concession company that are in enclaving areas or among the public in relation to the customary communities that natural sago villages has been entered as a concession company. Therefore, to meet subsistence and income the communities now have to utilize the natural sago forest/sago village belonging to the community in outside the company's concession area.

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RIYANTO, RIBUT, IMAM WIDODO, and BARAHIMA ABBAS. "Morphology, growth and genetic variations of sago palm (Metroxylon sagu) seedlings derived from seeds." Biodiversitas Journal of Biological Diversity 19, no. 2 (March 1, 2018): 632–38. http://dx.doi.org/10.13057/biodiv/d190241.

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Riyanto R, Widodo I, Abbas B. 2018. Morphology, growth and genetic variations of sago palm (Metroxylon sagu) seedlings derived from seeds. Biodiversitas 19: 632-638. Propagations of Sago palm using seeds will result in large variations of seedlings due to segregation resulting in the genetic diversity. The objectives of this study are to observe the morphology, growth and genetic variations of sago palm seedlings derived from seeds resulted from natural pollination. Morphological diversities of sago palm seedlings showed in high variations with the similarity coefficient ranging from 10% to 69%. Growth patterns of sago palm seedlings were divided into three categories i.e slow, medium, and fast growth. Genetic characters of sago palm seedlings showed that sago palm seedlings were varied with coefficients ranging from 23.6-74.5% and seedlings samples were separated into three groups of 49% the differentiation level. Based on the morphological, growth, and genetic characteristics of sago palm seedlings derived from seeds, it is predicted that sago palms in the natural condition may occur because of cross-pollination.

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Tajuddin, Teuku, Karyanti ., Tati Sukarnih, and Nadirman Haska. "A REVISED METHOD FOR SUCKER STERILIZATION TO SUPPORT THE IN VITRO PROPAGATION OF SAGO PALM (Metroxylon sagu Rottb.)." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 1, no. 1 (December 26, 2014): 21. http://dx.doi.org/10.29122/jbbi.v1i1.548.

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Hutan sagu (Metroxylon sagu Rottb.) dapat ditemukan dalam area yang cukup luas di wilayah Maluku dan Papua. Besarnya keanekaragaman hayati dari pohon sagu dapat dilihat di areal ini. Pohon sagu tumbuh secara alami terutama di daerah dataran atau rawa dengan sumber yang air melimpah. Tanaman sagu dapat diperbanyak dengan metode generatif melalui biji, dan vegetatif melalui tunas anakan. Dalam rangka mendukung perbanyakan pohon induk yang unggul secara in vitro dalam skala besar, perbaikan metode sterilisasi tunas anakan mutlak diperlukan. Tunas anakan muda (15-20 cm) yang diperoleh dari Propinsi Papua digunakan sebagai eksplan. Tujuan percobaan sterilisasi ini dilakukan untuk mendukung perbanyakan pohon sagu secara in vitro. Pada percobaan ini antibiotik digunakan untuk membersihkan jaringan internal eksplan dari jamur dan bakteri. Hasil percobaan ini menunjukkan bahwa campuran alkohol dan antibiotik dapat menekan pertumbuhan kontaminan.Kata kunci: Antibiotik, kontaminan jamur dan bakteri, kultur in vitro, metode sterilisasi, sagu ABSTRACTNatural sago (Metroxylon sagu Rottb.) forest can be found in large area in Maluku and Papua regions. There are wide genetic diversities of sago palm found in these areas. This palm grows along riverbanks and in swampy areas which are not suitable for other crops. Sago palm is propagated generatively by seed and vegetatively by suckers. With the purpose of establishing the in vitro culture method for a large-scale of mass clonally propagation of superior genotypes of sago palm, generating sterilized explants are very important. Young suckers (15-20 cm) obtained from areas of Papua Province were used as explants. The sterilization experiments were carrying out to support the tissue culture of sago palm. Sterilization was conducted using antibiotics in order to get rid of fungi and bacteria from inner part of explants tissues. The results showed that from all sterilization methods tested, the best result was treatment using alcohol and antibiotic as disinfectant agents.Keywords: Antibiotics, fungi and bacteria contaminants, in vitro culture, sterilization method, sago palm

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Thoriq, Ahmad, and Agus Sutejo. "Desain dan Uji Kinerja Mesin Pemarut Sagu Tipe TPB 01." Agritech 37, no. 4 (March 19, 2018): 453. http://dx.doi.org/10.22146/agritech.12789.

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Sago processing conducted by the people of Papua have used grater, but it lacks of attention on food safety because one of iron part (corrosion) having contact to the sago. However, it may affect the quality of sago starch. This study aimed to design and to test the performance of machine grater use stainless steel grade eyes. The method used was through the engineering design approach consists of problem identification, formulation and refinement of the design concept, design analysis and work drawing, machinery manufacturing, functional testing and performance testing. The results showed that the designed sago grater machines has a capacity of 649.38 kg/h at a speed of 1400 rpm rotary cylinder grate, and the sago pith loss rate of 6.71%. ABSTRAKPengolahan sagu yang dilakukan kelompok masyarakat di Pulau Papua hanya menggunakan mesin pemarut. Namun mesin pemarut yang digunakan kurang memperhatikan faktor keamanan pangan karena ada bagian alat yang kontak dengan empulur sagu yang terbuat dari besi yang mudah berkarat. Hal ini tentunya akan mempengaruhi mutu dan kualitas pati sagu yang dihasilkan. Penelitian ini bertujuan untuk melakukan desain dan uji kinerja mesin pemarut sagu dengan mata parut stainless steel. Metode yang digunakan pada penelitian ini yaitu melalui pendekatan rancangan teknik yang terdiri atas indentifikasi masalah, perumusan dan penyempurnaan konsep desain, analisis desain dan gambar teknik, pembuatan mesin, uji fungsional, dan uji kinerja. Hasil penelitian menunjukkan bahwa mesin pemarut sagu hasil rancangan memiliki kapasitas 649,38 kg/jam pada kecepatan putar silinder parut 1400 rpm, dan tingkat kehilangan empulur sagu sebesar 6,71%.

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Apriyanto, Apriyanto. "Penentuan Harga Premium Asuransi Tanaman Sagu di Kabupaten Luwu Menggunakan Copula FGM." JURNAL ILMIAH SAINS 20, no. 2 (August 22, 2020): 100. http://dx.doi.org/10.35799/jis.20.2.2020.28631.

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Fokus utama penelitian ini adalah menghitung harga premium asuransi menggunakan Copula FGM. Adapun tujuan utama dari penelitian ini yaitu menentukan harga premium asuransi yang ideal untuk tanaman Sagu di Kabupaten Luwu. Penelitian ini merupakan penelitian terapan (applied approach) dengan menggunakan data kuantitatif untuk luas lahan dan hasil produksi Sagu di Kabupaten Luwu yang bersumber dari data Badan Pusat Statistik (BPS). Tahapan-tahapan yang dilakukan dalam penelitian ini dimulai dengan melakukan studi kepustakaan untuk mengkaji konsep dasar Copula dan konsep Copula FGM beserta sifat-sifatnya; mengumpulkan data kuantitatif luas lahan (X) dan hasil produksi Sagu (Y); mengukur dependensi antara luas lahan dan hasil produksi Sagu menggunakan Copula FGM; dan terakhir menentukan harga premium asuransi pertanian (crop insurance) yang ideal. Hasil yang diperoleh dari penelitian ini yaitu: (1) Harga premium yang ideal berada pada kisaran harga Rp. 24.000 - Rp. 60.000 per Ha; (2) Harga premium asuransi yang ideal untuk tanaman Sagu di Kabupaten Luwu sangat bergantung pada besarnya deductible; dan (3) Harga premium untuk deductible dengan range kecil menghasilkan harga yang relatif lebih murah dibandingkan range deductible yang besar.Kata kunci: Copula FGM; Crop Insurance; Premium Asuransi; Sagu. Determination of Insurance Premium Price for Sago Plant in Luwu Regency Using FGM CopulasABSTRACTThe main focus of this study is to calculate the price of insurance premiums using FGM Copulas. The main objective of this research is to determine the ideal prices of insurance premium for Sago plants in Luwu Regency. This research is an applied approach using quantitative data for land area and Sago production in Luwu Regency sourced from the Central Statistics Agency Data. The stages carried out in this study began by conducting a literature study to examine the basic concepts of Copulas, the concept of FGM Copulas and their properties; collect quantitative data on land area (X) and Sago Production (Y); measure dependencies between land area and Sago production using the FGM Copulas; and finally determine the ideal price of insurance premium for Sago plants. The results of this study are: (1) The ideal premium is in the range of IDR 24,000 to IDR 60,000 per Ha; (2) The ideal premium for Sago plant in Luwu Regency is very dependent on amount of the deductible; (3) The premium for deductibles with small range relatively lower than large range.Keywords: FGM Copulas; Crop Insurance; Insurance Premiums; Sago.

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Sahetapy, Lepinus, and Ritha L. Karuwal. "VARIASI KARAKTER MORFOLOGIS LIMA JENIS SAGU (Metroxylon sp) DI PULAU SAPARUA." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 1, no. 2 (March 14, 2015): 105–11. http://dx.doi.org/10.30598/biopendixvol1issue2page105-111.

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Background: Sago (Metroxylon sp) is one of food commodities that contains many carbohydrates, so it serves as a staple food for some regions in Indonesia such as Maluku, Papua and Sulawesi. Sago can also be used as raw material for food industry such as bagea, sago pearl, pastry, wet cake, noodle, biscuit, cracker and vermicelli. Various uses of sago cause attention in terms of development and conservation. Saparua Island is one of the areas in the Maluku archipelago with sago potential that is wide enough. There are 5 types of sago in the area such as sago tuni, sagu molat, sago eataru, sagu ihur, and sago thorn rattan.Methods: This research took place in February-March 2014 by conducting exploration on location and samples selected by proposive sampling. For each quantitative parameter such as height, length, width, using a measuring instrument of ruler, roll meter while qualitative parameters such as shape, color can be observed visually.Results: Exploration was conducted on February-March 2014 with morphological character parameters on vegetative and generative organs of 70 characters. The results of the study showed a varied morphological appearance in each variety. Visually, variations of morphological characters in the vegetative organ seen in the trunk character are height, surface, circumference, color. Leaf character has variation in leaf sponge, leaf bone flexibility, midst of base of midrib, midrib, midrib, midrib, midlet, child length, upper surface. Morphological characters in generative organs appear to vary in flower, ie, the length and width of the stem, the diameter of the flower. Variations in fruits such as shape, amount, and color while on the seeds are the color and weight.Conclusion: There are variations of morphological characters in the five varieties of sago on Saparua Island in shape, size, and color, appearance of each organ either on stems, leaves, flowers, fruits and seeds.

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W, Albert Teja, Ignatius Sindi P, Aning Ayucitra, and Laurentia E. K. Setiawan. "Karakteristik pati sagu dengan metode modifikasi asetilasi dan cross-linking." Jurnal Teknik Kimia Indonesia 7, no. 3 (October 2, 2018): 836. http://dx.doi.org/10.5614/jtki.2008.7.3.4.

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Sago, one of the main sources of carbohydrate, is commonly used as a substitute material of rice especially in Eastern Indonesia. Sago starch is now finding increasing application in various food products such as sago meals, biscuits, noodles, and desserts. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modification have been applied to starches of various plant sources, including cross-linking and acetylation. The purpose of this research was to study the effect of cross-linking and acetylation modifications to the properties of the sago starch before and after modification. As results, the acetylated starches showed higher swelling power (e.g. increased from 8,3245 to 38,6066 g wet sediment/g initial dry starch) and solubility (e.g. 14,3467 to 33,1876% w/w) and dereased in retrogradation tendencies (16,7399 to 1,3847% separated water) when compared with cross-linking starches and the corresponding native starch. It was observed that the changes in these properties were proportional to the DS achieved by each modification. As for paste clarity, native sago starch showed better characteristic amongst all starches which was shown by the lowest value of absorbance i.e. 0.142.Keywords: acetylation; cross-linking; characteristics; sago starchAbstrakSagu yang memiliki sumber karbohidrat yang cukup besar dapat digunakan sebagai bahan pangan alternatif. Untuk memperoleh kualitas produk yang diinginkan, karakteristik pati sagu dapat dimodifikasi. Metode modifikasi pati yang digunakan dalam penelitian ini adalah asetilasi dan cross-linking. Prinsip kedua modifikasi ini hampir sama, yaitu mensubstitusi gugus hidroksil pada pati; substitusi dengan gugus asetil pada asetilasi dan substitusi dengan gugus fosfat pada cross-linking. Tujuan dari penelitian ini adalah membandingkan karakteristik pati sagu (solubility, swelling power, freeze-thaw stability, dan paste clarity) yang telah dimodifikasi secara asetilasi dan cross-linking pada berbagai variasi waktu reaksi serta terhadap pati yang tidak dimodifikasi. Hasil penelitian menunjukkan bahwa karakteristik swelling power, solubility, dan freeze-thaw stability dari pati sagu yang mengalami modifikasi secara asetilasi cenderung lebih tinggi dibandingkan dengan pati sagu yang mengalami modifikasi secara cross-linking maupun pati sagu yang tidak mengalami modifikasi. Karakteristik pati sagu mengalami peningkatan dari 8,3245 g/g menjadi 38,6066 g/g untuk swelling power dan 14,3467% menjadi 33,1876% untuk solubilty. Karakteristik freeze-thaw stability juga mengalami peningkatan yang ditunjukkan oleh semakin sedikitnya jumlah air yang terpisahkan yaitu dari 16,7399 menjadi 1,3847%. Peningkatan ini sebanding dengan kenaikan harga derajat substitusi (DS) untuk masing-masing modifikasi. Untuk karakteristik paste clarity, pati sagu yang tidak mengalami modifikasi menunjukkan karakteristik yang lebih baik dibandingkan pati yang telah mengalami modifikasi; absorbansi untuk pati sagu non-modifikasi adalah 0,142, untuk asetilasi adalah 0,483, dan untuk crosslinking adalah 0,334.Kata kunci: asetilasi, cross-linking, karakterisasi, pati sagu

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Hariyanto, Bambang. "Efek Konsumsi Beras Sagu Terhadap Perubahan Antropometri Pada Responden Sehat." JURNAL PANGAN 29, no. 2 (October 26, 2020): 141–48. http://dx.doi.org/10.33964/jp.v29i2.487.

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AbstrakIndonesia merupakan penghasil sagu kedua terbesar di seluruh dunia. Diversifikasi sagu dengan menjadikan beras analog untuk dikonsumsi pada orang sehat sebagai makanan pokok untuk pengaturan diet. Tujuan penelitian ini adalah mengetahui pengaruh konsumsi beras sagu pada relawan sebagai makanan sehat untuk mengetahui parameter berat badan dan Indeks Massa Tubuh (IMT), serta persen lemak tubuh dan visceral. Metoda yang dilakukan adalah dengan memberikan nasi sagu terhadap relawan selama satu bulan sebagai makan siang pengganti nasi putih dan diamati perubahan berat badan, IMT, persen lemak tubuh dan visceral. Setelah 4 minggu perubahan konsumsi makanan pokok dari beras ke beras sagu didapatkan hasil penelitian bahwa beras sagu yang dikonsumsi minimal 1x per hari sebagai makanan pokok mampu menunjukkan penurunan secara signifikan parameter antropometri seperti berat badan (-0,39 kg), IMT (-0,18 kg/m2) dan lemak visceral (-0,20%). Hasil kegiatan ini memberikan alternative pilihan pendamping beras sebagai makanan pokok yang mungkin lebih baik dalam pengontrolan berat badan. Hal ini menjadi data penguat bahwa makanan pokok mungkin tidak harus berasal dari nasi padi tetapi terdapat alternatif lainnya yaitu beras sagu yang dapat mengontol dan menurunkan berat badan.AbstractIndonesia is the second largest producer of sago worldwide. Analog rice from sago, a diversification strategy as a staple food for dietary needs, is necessary to be done and applied in the society. The purpose of this study was to determine the effect of analog sago rice consumption in healthy subjects on body weight parameters and Body Mass Index (BMI), as well as body and visceral fat percentage. The method was to provide sago rice to volunteers for one month as a lunch substitute for white rice and observe changes in body weight, BMI, percent body fat and visceral. After 4 weeks of treatment, applying a change of staple foods from white rice to sago rice in daily consumption, it was found that consumption sago rice at least 1x per day as staple food was able to show a significant reduction in anthropometric parameters such as body weight (-0.39 kg), BMI (-0, 18 kg / m2) and visceral fat (-0.20%). The results of this study provide an alternative choice of staple food that may be better for controlling weight. This study becomes the reinforcing data that staple foods may not have to come from rice, but there are other alternatives, sago rice that can control and lose weight.

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Maryono, Maryono, and Kiki Kristiandi. "Pengolahan Pangan Kreatif Berbahan Baku Sagu Menjadi Cookies Guna Menurunkan Angka Anemia Pada Remaja di Desa Sebangun Kabupaten Sambas." Indonesia Berdaya 3, no. 4 (September 22, 2022): 1045–50. http://dx.doi.org/10.47679/ib.2022345.

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Sebangun Village is a village whose commodities come from agriculture and plantations and are dominated by sago, rubber and oil palm and sweet potato plantations. Sebangun Village has the potential of sago commodity which has the potential to be developed into healthy food preparations. The product made in this community service is the manufacture of cookies with the addition of Fe tablets. The addition of Fe is given when the processed food is made, so that the processed food can become food with rich nutrients. This community service activity aims to provide training in creative food processing made from sago raw materials into cookies. This activity was carried out in August 2022 and was attended by 20 female participants in Sebangun Village. The material presented in this activity is the material for making, processing, decorating and packaging cookies made from sago. The team also gave demonstrations to participants regarding the sago cookies directly. And each participant is asked to make and mix the sago into sago cookies. This activity received a positive response from the training participants, this can be seen from the preparations made in various forms. In addition, participants also took the initiative to make cookies to become products that can improve the family's economy. Abstrak: Desa Sebangun merupakan desa dengan komoditasnya berasal dari pertanian dan perkebunan serta didominasi oleh perkebunan sagu, karet dan kelapa sawit dan ubi jalar. Desa Sebangun memiliki potensi dari komoditi sagu yang berpotensi untuk dikembangkan jadi olahan pangan yang sehat. Olahan yang dibuat dalam pengabdian masyarakat ini adalah pembuatan cookies dengan penambahan tablet Fe. Penambahan Fe ini diberikan saat olahan dibuat, agar pangan yang diolah dapat menjadi pangan dengan kayak zat gizi. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan dalam pengolahan pangan kreatif berbahan baku sagu menjadi cookies. Kegiatan ini dilakukan pada Agustus 2022 dan di ikuti oleh 20 peserta ibu-ibu yang ada di Desa Sebangun. Materi yang disampaikan dalam kegiatan ini adalah materi pembuatan, pengolahan, dekorasi dan pengemasan cookies berbahan baku sagu. Tim memberikan pula demonstrasi pada peserta terkait cookies sagu tersebut secara langsung. Dan setiap peserta diminta untuk membuat dan mengadon dari sagu tersebut dapat menjadi cookies sagu. Kegiatan ini mendapat respon yang positif dari peserta pelatihan, hal ini dilihat dari olahan yang dibuat dengan bentuk variatif. Selain itu pula peserta berinisiatif untuk membuat cookies untuk menjadi produk yang dapat meningkatkan ekonomi keluarga.

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A.Rahman, Farihana, Syarfadila Ezurida Shaari, and Brenda Anak Norbert Rabar. "SAGO STARCH COMPRESSING MACHINE: INCREASING THE PRODUCTIVITY WITH NEW CONCEPT." International Journal of Innovation and Industrial Revolution 3, no. 7 (June 15, 2021): 10–18. http://dx.doi.org/10.35631/ijirev.37002.

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Sago is the staple food of Melanau in Sarawak. Sago is sourced from Pokok Rumbia or known as Pokok Sagu which is widely found in the interior of the forest. Pokok Rumbia is a kind of palm tree found in Malaysia and Indonesia forests. Among the products of sago trees is wet sago starch or ‘Lemantak’. Wet sago starch is still traditionally produced by Small and Medium Enterprises (SMEs). By utilizing the compressed air produced using the single-acting cylinder from a pneumatic system, the sago starch is compressed with 1.5 horsepower. Through careful selections of concepts, the final selected concept was fabricated and analysed. Machine efficiency analysis is determined by taking into account the compressor pressure factor, the time taken for compression, the height of wet sago starch, and the rate of production at a given time. It is proven that with the implementation of the process through the new machine concept, the productivity of ‘Lemantak’ has increased by 68% compared to the conventional method of production.

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Rahman, Hasan Basri Arif, Mochamad Hasjim Bintoro, and Supijatno Supijatno. "Variation in Leaf Morphology of Sago Trees (Metroxylon sagu) in South Borneo Province, Indonesia." Journal of Tropical Crop Science 8, no. 02 (July 4, 2021): 51–59. http://dx.doi.org/10.29244/jtcs.8.02.51-59.

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Natural populations of sago (Metroxylon sagu) in Indonesia show morphological variations in its organs, particularly the leaves. The existing variations resulted in sago type names provided by the locals. The sago plant types include Mahang, Buntal, Salak, Madang and Gandut. Sago leaves are economically important in Indonesia, mainly because they provide a potentially profitable and environment-friendly source of house roofing materials. Determining leaf variation among sago plants would provide information for a better way of choosing which among the current accessions/varieties of sago has the best leaf quality and production. Leaf variations in sago were recorded in shape, size, and color. The aim of this study are a) to compare differences in leaf morphology among sago types obtained from different geographic areas, and b) to determine whether these different sago types correspond to certain sago plant grouping. The qualitative and quantitative analysis showed variations in leaf characteristics of sago trees. Additionally, this study shows that based on leaf variations, the sago of South Borneo Province can be separated into two groups. The first group is Mahang and Gandut, which have long rachis, leaflets and leaves, and largest leaf area. The second group composed of Buntal, Salak and Madang accessions, which have short rachis and leaves, and smallest leaf area. Other results showed that there were characters that contributed significantly to the diversity of sago plants in the study area including spines, white stripe or banding on the rachis and petiole length. In line with our results, Mahang and Gandut accessions are the best accessions to be cultivated in the area, because they have wider leaves which support higher rates of photosynthesis. Further study should be conducted on phylogenetic using DNA sequencing to confirm divisions of the two sago groups.

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Syartiwidya, Syartiwidya. "TANAMAN SAGU SEBAGAI PANGAN SUMBER KARBOHIDRAT YANG BERMANFAAT BAGI PENDERITA DIABETES." Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir 8, no. 1 (April 21, 2022): 73–82. http://dx.doi.org/10.47521/selodangmayang.v8i1.240.

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Sago plant is one of the commodities of the plantation as carbohydrate sources besides rice which has area potential (5.2 million hectares / 50 % of sago area in the world), production potential (200 kg of wet sago flour per year, or 25 to 30 tons per Ha), consumption potential (5 kcal/cap/day, with consumption of 0.5 kg/cap/year sago or 120 976.6 tons/year), and health potential (having a low glycemic index (IG), increasing immunity, reducing the risk of colon and lung cancer - new, reduce obesity and facilitate bowel movements (Flach 1993; Haliza et al. 2006; Hariyanto 2014; Dishutbun Kepulauan Meranti 2014; Bintoro 2016; Food Security Agency 2016). Tanaman sagu merupakan salah satu komoditi perkebunan sumber karbohidrat selain beras yang mempunyai potensi dilihat dari luas (5.2 juta hektar/50 persen areal sagu di dunia), potensi produksi (200 kg tepung sagu basah per tahun, atau 25 hingga 30 ton per Ha), potensi konsumsi (5 kkal/kap/hari, dengan konsumsi sagu 0.5 kg/kap/tahun atau 120 976.6 ton/tahun), dan potensi kesehatan (memiliki indeks glikemik (IG) yang rendah, meningkatkan kekebalan tubuh, mengurangi risiko kanker usus dan paru-paru, mengurangi kegemukan dan mempermudah buang air besar) (Flach 1993; Haliza et al. 2006; Hariyanto 2014; Dishutbun Kepulauan Meranti 2014; Bintoro 2016; Badan Ketahanan Pangan 2016).

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Sumiana, I. Kadek, Julie Ekasari, Dedi Jusadi, and Mia Setiawati. "Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus." Jurnal Akuakultur Indonesia 19, no. 2 (September 14, 2020): 106–17. http://dx.doi.org/10.19027/jai.19.2.106-117.

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ABSTRACTThis study aimed to evaluate sago pulp fermentation method and its effect on crude fiber content, digestibility, and utilization of sago pulp as a feed raw material for Nile tilapia. Fermentation was done using three different fermenters, i.e. yeast tapai and baker’s yeast with five doses of 10 g/kg, 20 g/kg, 50 g/kg,70 g/kg,100 g/kg, respectively, and sheep rumen liquid with five doses of 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg and 1000 mL/kg. The incubation time was 0, 24, 72, and 96 hours. In the digestibility test, tilapia (25 g) was stocked at a density of 7 fish/aquarium. Three different diets were applied in quadruplicate, i.e. reference diet (100% reference diet), unfermented sago pulp (AS), and fermented sago pulp (ASF). Three different dietary treatments (in quadruplicate) containing different carbohydrate sources were tested, i.e. cassava flour as a comparion (G), unfermented sago pulp (AS), and fermented sago pulp (ASF). Fermentation of sago pulp with tapai yeast at a dose of 50 g/kg at 72 hours incubation time could reduce crude fiber by 35.76%, neutral detergent fiber (NDF) by 32.68%, and hemicellulose by 60.39%. Fermentation with yeast tapai could significantly increase sago pulp dry matter digestibility by 34% and carbohydrate digestibility by 21%, as well as increase glucose absorption. The growth experiment showed that the use of ASF diets resulted in higher specific growth rate (3.31 ± 0.12%/ day), protein retention (47.34 ± 5.23%) and fat retention (85.58 ± 5.44%) than those of AS dietary. In conclusion, fermentation of sago pulp using yeast tapai at a dose of 50 g/kg at 72 hours incubation could reduce crude fiber content and increase dry matter and carbohydrate digestibilities, so that it can be used as a source of carbohydrates in tilapia diet. Keywords : carbohydrate, digestibility, fermentation, fiber, Nile tilapia, sago pulp ABSTRAK Penelitian ini bertujuan mengevaluasi metode fermentasi ampas sagu dan pengaruhnya terhadap kandungan serat kasar, kecernaan, dan pemanfaatan ampas sagu sebagai bahan baku pakan ikan nila. Fermentasi dilakukan dengan penambahan tiga perlakuan bahan fermentor yaitu ragi tape dan ragi roti ditambahkan dengan dosis masing-masing sebanyak 10 g/kg, 20 g/kg, 50 g/kg, 70 g/kg, 100 g/kg, dan cairan rumen domba yang ditambahkan dengan dosis 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg, dan 1000 mL/kg. Lama waktu inkubasi 0, 24, 72, dan 96 jam. Pada uji kecernaan digunakan ikan nila (25 g) yang dipelihara dengan kepadatan tujuh ekor per akuarium. Pada uji ini dilakukan tiga perlakuan pakan dengan empat ulangan, yaitu pakan acuan, ampas sagu tanpa fermentasi (AS), dan ampas sagu fermentasi (ASF). Percobaan dilakukan dengan tiga perlakuan pakan (4 ulangan) dengan tiga sumber karbohidrat yang berbeda yaitu gaplek (G) sebagai pembanding, ampas sagu (AS), dan ampas sagu fermentasi (ASF). Fermentasi ampas sagu dengan menggunakan ragi tape sebanyak 50 g/kg dengan lama inkubasi 72 jam dapat menurunkan serat kasar tertinggi sebanyak 35.76%, dan menurunkan fraksi serat neutral detergent fiber (NDF) dan hemisellulosa masing-masing sebanyak 32.68% dan 60.39%. Perlakuan fermentasi ampas sagu dapat meningkatkan nilai kecernaan bahan sebesar 34%, kecernaan karbohidrat sebesar 21%, serta penyerapan glukosa. Hasil uji pertumbuhan menunjukkan bahwa perlakuan ASF memberikan nilai laju pertumbuhan spesifik (3.31 ± 0.12%/hari), retensi protein (47.34 ± 5.23%) dan retensi lemak (85.58 ± 5.44%) yang lebih tinggi dibandingkan perlakuan AS (P<0.05). Dapat disimpulkan bahwa fermentasi ampas sagu dengan menggunakan ragi tape pada dosis 50 g/kg selama 72 jam dapat menurunkan kadar serat kasar dan meningkatkan kecernaan bahan dan karbohidrat sehingga dapat digunakan sebagai sumber karbohidrat pada pakan ikan nila. Kata kunci : ampas sagu, fermentasi, ikan nila, karbohidrat, kecernaan, serat

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Yuliani, Hilka, Nancy Dewi Yuliana, and Slamet Budijanto. "FORMULASI MI KERING SAGU DENGAN SUBSTITUSI TEPUNG KACANG HIJAU (Formulation of Dry Sago Noodles with Mung Bean Flour Substitution)." Jurnal Agritech 35, no. 04 (November 25, 2015): 387. http://dx.doi.org/10.22146/agritech.9322.

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Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have lowof cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss.Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.Keywords: Cooking loss, elongasi, starch noodles, sago, mung bean flour ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasidilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.Kata kunci: Cooking loss, elongasi, mi pati, sagu, tepung kacang hijau

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Darma, Darma, Reniana Reniana, and Arbianto Arif Moh. "UJI LAPANG MESIN PENGOLAHAN SAGU PRODUKSI BENGKEL PERMESINAN AGROINDUSTRI UNIVERSITAS PAPUA." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (September 30, 2020): 191. http://dx.doi.org/10.23960/jtep-l.v9i3.191-200.

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Papua and West Papua Province have the large potential of sago palm (Metroxylon sagu), however, until now the production and utilization is very low compared with its potential. This is because of most farmers in this area still use traditional method in processing sago. The traditional method is labour intensive and time consuming process. Sago farmers in this area still apply traditional ways to process sago starch due to the lack of processing machines. The objective of this research was to conduct field testing of sago processing machine produced by Agroindustry Machinery Workshop of Papua University. The machines that have been tested consist of cylinder type sago rasping machine and stirrer rotary blade sago starch extraction machine. The machine’s performance under field condition was evaluated by measuring parameters (a) rasping capacity, (b) extraction capacity, (c) starch percentage, (d) starch yield and (e) starch loss in waste. Results showed that all parts of the machine are functioning properly and farmers can easily operate the machine. The performances of the machines under field condition were (a) rasping capacity 1,159. 8 kg/hour, (b) extraction capacity 243.8 kg/hour, (c) starch percentage 38.26 %, (d) starch yield 93 kg/hour and (e) starch loss in waste 1.03 %. Keywords: cylinder type, field test, rasping machine, sago processing, starch percentage

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Azhar, Aidil, Koki Asano, Daisuke Sugiura, Mana Kano-Nakata, and Hiroshi Ehara. "Waterlogged Conditions Influence the Nitrogen, Phosphorus, Potassium, and Sugar Distribution in Sago Palm (Metroxylon sagu Rottb.) at Seedling Stages." Plants 11, no. 5 (March 7, 2022): 710. http://dx.doi.org/10.3390/plants11050710.

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Sago palm (Metroxylon sagu Rottb.) grows in well-drained mineral soil and in peatland with high groundwater levels until complete submersion. However, the published information on nutrient uptake and carbohydrate content in sago palms growing under waterlogging remains unreported. This experiment observed sago palm growth performance under normal soil conditions (non-submerged conditions) as a control plot and extended waterlogged conditions. Several parameters were analyzed: Plant morphological growth traits, nitrogen, phosphorus, potassium, and sugar concentration in the plant organ, including sucrose, glucose, starch, and non-structural carbohydrate. The analysis found that sago palm morphological growth traits were not significantly affected by extended waterlogging. However, waterlogging reduced carbohydrate levels in the upper part of the sago palm, especially the petiole, and increased sugar levels, especially glucose, in roots. Waterlogging also reduced N concentration in roots and leaflets and P in petioles. The K level was independent of waterlogging as the sago palm maintained a sufficient level in all of the plant organs. Long duration waterlogging may reduce the plant’s economic value as the starch level in the trunk decreases, although sago palm can grow while waterlogged.

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Journal articles on the topic 'Sago'

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