To Promote Food and Local Economic Diversification, IPB University’s TEP Holds Sago Noodle Production Training
The IPB University Patriot Expedition Team (TEP) held a sago noodle production training session at the Musamus University Integrated Laboratory in Merauke on (9/21). This training was organized to promote food and local economic diversification through a program of the Ministry of Transmigration.
The Chair of IPB University’s TEP, Ratih Kemala Dewi, PhD, emphasized that sago starch has great potential, not only for use in traditional foods but also for value added, long lasting processed products like sago noodles. These products are expected to reach a broader consumer market.
“Sago has excellent nutritional value, is high in fiber, and has a very low glycemic index, making it excellent for health,” said Ratih during her opening remarks.
She added that sago is a vital carbohydrate alternative that supports the diversification of daily diets while also providing economic value.
“Hopefully, this training will mark the beginning of a longer-term mentoring process. Once we’ve mastered making sago noodles, we need to work together to figure out how to develop the product, package it properly, meet food safety standards, obtain the necessary legal approvals, and successfully penetrate both local and broader markets,” said Ratih.
Dr Mega Ayu Yusuf, Chair of the Agricultural Engineering Study Program at Musamus University, commended Team 13 of the IPB University Patriot Expedition for collaborating to produce sago noodles using the equipment and machinery available at the Analog Rice and Sago Laboratory.
“Until now, we’ve only known sago as a staple food, such as papeda or sago cendol. It turns out that these sago-based products can increase the added value of sago itself, turning it into a high value product that is expected to boost the local economy,” she said.
The sago noodle production training was led by Agus Budiyanto, STP, MSc, the advisor of Pondok Sagu Metro Bogor. Participants included members of the Dwitrap Farmers’ Group, the Family Welfare Empowerment Movement Team (TP PKK) of Kampung Tambat, students from SMKN 5 Merauke, and agricultural engineering students from Musamus University.
In addition to production, the trainees were taught how to cook sago noodles so they don’t stick together, complete with seasonings and vegetables. Furthermore, the participants also practiced how to package the sago noodle products.
Siti Maria, a member of the Tambat Village TP PKK, noted that the sago noodle production training has equipped them with new skills in creating value added products from sago.
“We usually make food products from sago for daily consumption, but they’re nothing special. It turns out there’s another sago-based product sago noodles and that will be very beneficial for us in the future,” said Siti.
Siti explained that the current obstacle to producing sago noodles is the lack of necessary machinery, as so far the only equipment available is at Musamus University. To support the sustainability of sago noodle production, Siti hopes that both local and central governments can facilitate the procurement of sago noodle production machinery, complete with the necessary sago flour. (Tam) (IAAS/EPK)
