The Current Status of Sago Production in South Sulawesi: Its Market and Challenge as a New Food-Industry Source

Abstract

This paper gathers information on the current status of sago production in South Sulawesi (Indonesia) including its market and the challenge as a new food-industry source. A case study approach was used for this study. The case studies are a producer of dried sago in Palopo City and a Kapurung (sago processed food) Restaurant in Makassar City. In-depth interviews, observation and sales data collection were conducted for this study. The results show that even though sago production in South Sulawesi has decreased significantly by 86% within 8 years (2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013), demand of sago has increased. This is demonstrated by sales of dried sago which tends to increase by 25% as well as the number of sales spots has increased significantly within a year. Furthermore, the number of our case study`s restaurant outlet has also increased from 1 outlet in 1999 to 4 outlets in 2011, yet, all of these outlets are located in Makassar City. These observations can be used as a parameter of sago demand, and it is predicted that demand will increase in the future. As a new foodindustry source, the sustainability of sago supply as a raw material will be a challenge in the future.

Analisis Kelayakan Dan Perspektif Pengembangan Pengolahan Sagu Di Sulawesi Tenggara

“…Provinsi Sulawesi Tenggara merupakan salah satu wilayah dengan luas areal sagu cukup besar. Pada tahun 2019 luas sagu di Sultra mencapai 4.578 ha dengan produksi tepung 2.651 ton, melibatkan 9.685 KK petani yang tersebar pada 10 kabupaten/kota (Dirjen Perkebunan Indonesia, 2019; FAO 2014 dalam Metaragakusuma et al, 2017;Flach and Schuling 1989;Bintoro, 2014).…”

The Role of the Sago Supply Chain for Rural Development in Indonesia: A Review and Perspective

“…This can cause a high loss in the weight of dried sago during shipment, for example the total weight of dried sago arriving in East Java was only 90% of the original weight. Further study showed that a dried sago producer in South Sulawesi suffered a financial loss of over 59% due to the changing color of dried starch, which accounted for 86.4% of the total quantity of production [33].…”

Penggunaan Tepung Sagu (Metroxylon sp.) asal Riau Sebagai Bahan Baku Kukis Cokelat

“…Penggunaan sagu sebagai sumber makanan baru ditandai juga dengan meningkatnya permintaan terhadap bahan pangan tersebut. Berdasarkan penelitian di Sulawesi Selatan, penjualan tepung sagu mengalami peningkatan signifikan pada Tahun 2006 -2013, yaitu sekitar 25% (Metaragakusuma et al 2017). Penggunaan sagu sebagai alternatif bahan pangan juga telah dilakukan di beberapa negara lain seperti Malaysia, melalui penanaman lahan sagu untuk komersialisasi (Chew et al 1998;Naim HM et al 2016).…”