Sago is a major staple food of the New Guinea and the Moluccas in Papua New Guinea and Maluku islands. This nutritious staple food is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of metroxylon – sago palm trees. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. Originally sago is also called by these names; saksak, rabia and sagu. Sago is processed not just into starch but also can be in a form of sago sugar, noodles or even sago rice.
PT Austindo Nusantara Jaya Tbk (ANJ) has invested million dollars to develop a sago harvesting and processing operation located in South Sorong, West Papua operated by its subsidiary PT ANJ Agri Papua (ANJAP) since September 2007. The investment aims to increase the economic development of West Papua by creating jobs that have a sustainable effect which in turn will increase regional income.
The Benefits of Sago for Your Health
Other than that and according to Nelda Hermawan, Head of Commercial PT Austindo Nusantara Jaya Tbk (ANJ), ”A lot of Indonesian are not aware that sago is containing lots of nutrition which are beneficial and important to our body. Not just sago is high in carbohydrate which is around 85% also naturally, sago is gluten-allergen free.”
Following to the healthier lifestyle nowadays, people are getting more conscious on what they are eating. “Sago extract is naturally contains prebiotics as much as those contained in high-fibre vegetables and fruits. These microorganism in our body will fermented the sago extract which then produce short chain fatty acid as sources of energy for the improvement of the good microorganism in our body.” said Helda.
Other benefit is the low Glycemics Index that Sago is containing. Glycemic Index is a measurement of our body that indicates how fast is the food that we consume is effecting the increment of our blood sugar and insulin.Worry less, sago based food will maintain your Glycemic Index and will not cause your blood sugar and insulin increasing highly and will reduce the cholesterol level and the LDL in your blood. These are certainly good for high-cholesterol, heart disease or diabetic patients.
Sago is also good for those who are on diet and to prevent or reduce the risk of colon cancer.
PT. ANJ Agri Papua (ANJAP) has two brands of sago palm products. Sapapua for retail market sago starch (available in 500 grams and 1 kg packaging and Sago Pancake Mix) which available throughout online marketplaces and Pati Alam brand is for industry.
PT. ANJ Agri Papua (ANJAP) has recently opened its first restaurant that serves various sago-based menu, the restaurant is named “Bueno Nasio” which means delicious kitchen (dapur enak) from the language of the native Iwaro tribe at Sorong, Papua.
Bueno Nasio, located at Menara BTPN, Mega Kuningan area in South Jakarta, is serving choices of delectable food and all are made from sago such as fried noodle, chicken noodle, meatball noodle, soto mie, ramen sago, tuna aglio olio sago to chicken satay with sago rice cake. Choices of snacks and desserts are also available such as Arem-Arem Sagu (sago rice cake with fillings), brownies, cookies, sago cheese sticks and many more. Their range of sago-based frozen food will also tempt you.
All the menus are using Sapapua sago starch from PT ANJ Agri Papua (AN JAP), from West Papua. PT. ANJ Agri Papua (ANJAP) is using a modern and hygiene process in processing the sago and they don’t use any artificial or chemical to the sago starch.
PT Austindo Nusantara Jaya Tbk
Menara BTPN. 40th Floor.
Jalan Dr. Ide Anak Agung Gde Agung Kav 5.5 – 5.6
Kawasan Mega Kuningan, Jakarta 12950