Varietal Diversity and Nutritional Analysis of Sago Starch (Metroxylon Sago Rottb) in Kainui, Papua

Sago as a source of starch has an important role as a food ingredient. The sago starch used by Papuan people consists of various varieties and so far, the public does not understand the contents of each sago variety. The aim of this research is to determine the diversity of sago varieties and determine the sago starch content in several sago varieties in Kainui. This research used a sample plot method measuring 25 m × 25 m with 16 plots which functioned to obtain data on the distribution of sago ready to be harvested. The harvested sago tree is measured for its length, diameter, base, middle and tip to 1 meter, then skinned and shredded. The sago pith is grated, squeezed and the starch is extracted then put into an aqua bottle. Various protein contents were calculated using the AOAC 2006 formula. The results of the research showed that five varieties of sago were found with different growth and varietal diversity. The results of the analysis show that the best quality of sago starch is the sago amin variety with a value of 92.3%, the highest water content is found in the sago amin variety, the lowest ash content is in the sago manoari variety 0.07%. The highest starch production was in the sago hawar variety at 99.34%, while the highest amylose content was found in the sago hawar variety with a value of 25.91%. This study provides recommendations to sago farmers in Papua about five sago varieties in Kainui with the best nutritional content in each sago variety, namely the Amin sago variety and also to the Kainui Regional Government as a basis for policy making for future sago starch processing.