Healthy Life Journal

Sagu (Sago starch) was one of several areas of basic foodstuffs in eastern Indonesia (Papua, Maluku, North Sulawesi, and some areas in East Nusa Tenggara). Consumption of sago as a staple food among others in the form of traditional foods, such as papeda, kapurung and sago burn.

Currently, approximately 30 percent of the people of Maluku and Papua are still using sago as a staple food in their daily menus, 50 percent use the menu sago and tubers, while the rest, especially those located in urban areas, have switched to rice.

Many types of plants that can produce sago sago flour and spread in several regions in Indonesia, including Maluku Islands, Papua, Mentawai, Riau, and Sumatra. Found also in Riau that consumed sago in the form of beads known as sago rendang and other processed form, such as cakes rose, laksa sago palm, and sago appendage.

Besides being the staple food, sago has good prospects as one of the main sources of cheap food. New product development with the main components sago public taste of food is expected to be ready for the consumption of carbohydrate sources, such as flour and dried noodles, which can help accelerate efforts to diversify our food is stimulate.

The benefits and advantages when we eat different foods derived from sago, either in the form of snacks and processed from sago noodles, among others:

* Can be filling effect but does not cause fat.

* To prevent constipation and may prevent colon cancer risk.

* No rapid increase in blood glucose levels (low glycemic index) that can be consumed by people with diabetes mellitus.

This product can be disseminated to the public either in the form of flour or anything that has become the industry such as noodles. Let us lift our local food from Indonesia as food reserves in improving our food security.