Uplifting Underutilized Crops For Economic And Industrial Importance: Sago (Metroxylon Sagu Rottb.)

Abstract

Global climate change has threatened food security, particularly the production of seasonal food crops. The hope for food in the future will rely on annual plants in the form of trees, which are relatively adaptable to climate change, one of which is sago. Currently, sago's potential has yet to be fully utilized, and it is only used as an alternative commodity to rice and wheat. Sago covers 6.5 million hectares worldwide, with the majority in Indonesia (5.5 million hectares) and an estimated production of 22.3 million tons annually. Sago can be harvested at the age of 10-12 years and can be grown through cultivation. Sago starch is much more productive than other carbohydrate crops like wheat, corn, rice, and cassava. Sago pith can be processed to produce sago starch. Sago starch primarily comprises carbohydrates like wheat flour, tapioca, and rice flour. Sago starch can be a staple food, resulting in biscuits, noodles, and other widely accepted and known food products such as brownies or cakes. The quality of sago starch can be improved by modifying it with Heat Moisture Treatment (HMT). HMT-modified sago starch can be used to replace wheat flour in industrial applications. In addition to starch, other parts of the sago tree can be used to make house roofs, house floors, animal feed, sago worms, and crafts. The findings of this study show that sago is a plant species with the potential to be developed as a strategic economic and industrial commodity.