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| Sago flour |
PLANT sago potential to be developed as an alternative food for the people of Indonesia besides rice. Because, sago produce dried starch as food sources of carbohydrates.
Indonesia has the largest acreage
of sago palm in the world, about 1,128 million hectares, or 51.3 percent of the
2,291 million hectares of sago world. About 90 percent of the area of these
plants are in Papua and Maluku. Not surprisingly, the corn is the staple food
of the Papua people, like rice in other areas.
In Papua, there are about 20
types of sago flour with colors range from red, brown, yellow, white, gray, to
black. Most preferred the white population of Papua is sago. Although various
types, only two species of high economic value in Indonesia, which is the type
of barbed (Metroxylon rumphii Mart) and spineless (Metroxylon sago Rottb).
Processing
Sago palms are generally
harvested after the age of 10-12 years, ie before flowering. That's when most
high starch content. Trees felled by ax / saws, located close to the soil
surface.
Sago and then cut into pieces
with a size of 75 cm, simply to facilitate transport to the processing site. To
get the best quality, cut logs should be processed immediately.
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| Empek-empek made from sago |
At first sago disposed outer shell with an ax. The meat portion is split trunk width of 10-15 cm, making it easy to handle when pemarutan. Results sago grated and mixed with water, stirred, and knead, to remove the starch portion of a fiber trunk. Part starch will dissolve in the wash water, and then filtered. Distillate is allowed to stand until the liquid separates into a part (in red) and precipitated starch (white). Red liquid discarded and replaced with new water.
The process was conducted several
times, in order to obtain sago starch, white and clean. Furthermore, starch
dried for several days to obtain the dried corn starch and resistant to stored
longer. Sago flour can be processed into sinoli (karu-karu), bagea, sago
pearls, and sago plate. Sinoli made from fresh corn starch crumpled, then
roasted so that granular or irregular blobs. Sago plate is a type of food made
by burning in forna (prints from the stone / clay), resulting in a dry slab of
brown.
Nutritional value
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| meatballs made from sago |
Based on nutritional value, corn
starch has several advantages than starch from plant tubers or Cereal.
According to the Center for Postharvest Research and Development Department of
Agriculture, sago starch is not digested are important for digestive health.
Therefore, sago well used as a
raw material for making noodles. For noodles made from sago flour is healthier
than noodles from flour. According to expert researchers from the University of
Kochi Japan, Yoshinori Yamamoto, several varieties of sago around Lake Sentani,
Papua, have a high starch content. Sago also be used as a substitute for rice
commodities of high nutritional value.
Indonesia has the capital
necessary to develop a sago processing industry. In addition to as food, sago
starch can also be used as a raw material in the cosmetic industry and
environmentally friendly plastic. (Revelation Istolia Wardani-32)
Translated from : http://www.suaramerdeka.com/harian/0711/05/ragam04.htm
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