Sagu : Sumberdaya untuk Penganekaragaman Pangan Pokok
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Abstract
Perubahan iklim terus berlangsung mempengaruhi produksi pertanian terutama padi. Kekeringan dan banjir telah menjadi fenomena umum yang menyebabkan gagal panen dan penurunan produksi. Situasi ini memaksa manusia untuk tidak bergantung pada bahan pangan yang terbatas. Sagu adalah komoditas yang relatif tidak dipengaruhi oleh iklim dan bencana alam. Tanaman ini juga termasuk sangat efisien dalam menyediakan kalori esensial. Pati sagu dan hasil olahannya telah banyak dikonsumsi baik sebagai pangan pokok maupun kudapan di berbagai daerah terutama masyarakat pesisir atau dataran rendah. Berbagai penelitian telah dilakukan namun belum banyak dimanfaatkan dalam pengolahan pangan berbasis sagu. Untuk meningkatkan konsumsi sagu, berbagai strategi dan program perlu dilakukan. Paper ini membahas berbagai upaya pemanfaatan sagu dalam perspektif ketahanan pangan. Pada bagian akhir dibuat usulan untuk pengembangan sagu sebagai salah satu pangan pokok masyarakat Indonesia.
Climate that has continuously been changing influences agricultural products, especially paddy. Drought and flood have become common phenomena causing not only harvest failure but also production decline. This situation forces people not to depend on limited food commodity. Sago is one of the commodities that are relatively not influenced by both climate and natural disaster. Moreover, sago is highly efficient in providing essential calories. Sago starch and its processed products have been widely consumed as staple food and snacks in many communities especially those who live in coastal regions or low lands. Even though various researches have been undertaken, the results are not much utilized in processing the sago-based foods. Therefore to improve the level of sago consumption, strategic plans and programs are still needed. This paper discusses several efforts in sago utilization within the perspective of food security. At the end, this paper also proposes a set of recommendations to promote sago as one of the main staple foods of Indonesian people.
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