Sago starch: Transformation of extraction and consumption processes in traditional Indonesian societies

Abstract

New Guinea Island (NGI) is the origin of sago palm. Sago became a food plant not only in NGI but was also dispersed to Asian areas for use as a staple food. In the current study, the transformation of extraction technology and the trends in sago consumption were surveyed in the area of sago origin and the other areas subsequently adopted sago palm in Indonesia. The original starch extraction method was to pulverize the sago pith with an ax and wash the pieces of pith by hand, which was practiced in NGI. Then this technology of starch extraction was transferred to western Indonesia through the process described below. Pith pulverization: Original form of pith crushing by ax (chopping with an ax while sitting and a long ax while standing) transferred to west part of Indonesia and Malaysia, followed by further development in grater forms and adaptation to rasper machine use. Washing pieces of crushed pith: Original form of washing by hand was transferred to the west for further modification of crushing the pith by foot with high-pressure water (pumping and gravity) form. This form of washing by water flow is a transformation from a horizontal to a vertical direction. Sago starch is used for various foods from papeda (dough type with soup) as a staple food to confectionery products (lempeng, baked crackers, cookies, or jellies), noodles, and dry powder (a substitute for other starches). An important aspect of sago production system depends on farmers' needs, whether they sell it or utilize it themselves. The next important issue is to increase production for the commercial market. In this step, group production system is adapted in the process. This group work is performed by farmers which is the target for specialized business. In addition, mechanization has been introduced, like using a rasper for grating and a pump for washing the pith. These transformations indicate how to develop an efficient economic output. Sago is changing from the concept of staple food to other starch food uses and starch goods use, as the social economy and cash-based economy are developed in the rural Indonesian society.