Pemberdayaan Masyarakat Melalui Pengolahan Inovasi Sagu Menjadi Tepung

Empowering Communities Through Innovative Sago Processing Into Flour

Abstract

Sagu (Metroxylon sagu) is a local food source with significant potential to support food security and enhance the local economy. However, in Luksagu Village, its utilization remains limited to household consumption and manual processing. This community service initiative aimed to improve the knowledge and skills of the local community in processing sago into high-quality, economically valuable flour, while also encouraging its use as a business opportunity. The approach employed was community empowerment, involving observation, interviews, coordination, demonstrations, and hands-on practice. The activities took place from July 30 to August 4, 2026, at the local sago grove and the Luksagu Village Office in North Tinangkung District, Banggai Islands Regency, with 20 members of the PKK (Family Welfare Empowerment) group as the target participants. The processing stages included raw material selection, sun-drying, starch extraction, filtering, sedimentation, drying, milling into flour, and packaging. The results indicate that the participants gained the knowledge and skills to process sago into flour, which is more convenient to store and utilize. The initiative also enhanced the community's understanding of sago’s potential as a value-added product and a business opportunity rooted in local resources. In conclusion, innovating the processing of sago into flour serves as an effective community empowerment strategy to increase the economic value of sago, create business opportunities, and support higher incomes and improved well-being for the residents of Luksagu Village. Future efforts should focus on strengthening packaging, marketing, and the development of sago-derived products to ensure long-term economic benefits.