Sago starch is flour derived from the trunk of the sago palm tree. As a gluten-free flour alternative, sago flour is increasingly popular due to its smooth texture and health benefits when consumed appropriately. Sago flour can be used as an ingredient for making keropok lekor.

Keropok Lekor a traditional Malay snack in the form of fish crackers typical of Terengganu, Malaysia, which are made from a mixture of fish (such as selayang or parang) and sago flour.

Keropok lekor which uses sago flour (not sweet potato/tapioca flour) is known to produce a chewier, softer texture and a more prominent fish taste.

Well, for those of you who are looking for the Kelantan sago strach Supplier for keropok lekor, please contact us immediately.

Improving Sago Quality through Standardization for the Noodle Industry

Indonesia has already established quality standards for sago flour; however, their implementation in practice still faces numerous challenges. The primary obstacles lie in maintaining consistent quality, quantity, and supply continuity in line with industrial demands—particularly within the noodle production sector. This situation often becomes a barrier for small and medium enterprises (SMEs) seeking to expand the utilization of sago.

Differences in characteristics between sago flour and wheat flour also present a distinct challenge. To be suitable for noodle production, sago flour must undergo modification and formulation processes to achieve properties comparable to those of wheat flour. This is where research plays a crucial role, serving as the foundation for developing appropriate technical standards for sago flour in the noodle industry.

The next strategic step is to formulate a specific Indonesian National Standard (SNI) for sago flour intended as a raw material for noodles. The development of such a standard cannot be conducted unilaterally; it requires a process of consultation and public review involving researchers, industry players, and the wider community.

To ensure that the agreed standards are effectively implemented, intensive dissemination and strong policy support are essential. One possible approach is to mandate the use of sago flour in the noodle industry through formal regulations. Without binding policies, the adoption of sago is likely to progress slowly, as industries tend to rely on the already well-established use of wheat flour.

Successful implementation of these standards also requires cross-sector collaboration. Key stakeholders—including the central government, sago farmers, sago flour producers, noodle manufacturers, and supporting institutions—must actively participate. In addition, conformity assessment systems need to be strengthened to ensure that product quality truly meets established standards. This requires the presence of competent and credible testing institutions.

Synergy among government agencies is a critical factor. The Ministry of Agriculture plays a role in developing sago as a commodity, while most sago plantations fall under the jurisdiction of the Ministry of Environment and Forestry. Production processes are closely linked to both the Ministry of Agriculture and the Ministry of Industry, while quality standards and food safety fall within the authority of the National Standardization Agency (BSN) and the Food and Drug Authority (BPOM).

If cross-sector coordination can be effectively achieved, the implementation of sago flour standards for the noodle industry will not only enhance product quality but also open opportunities for market expansion. Ultimately, this will increase the added value of sago as a leading local commodity while strengthening national food security.

Get to know Eco Sago as the Largest Kelantan Sago Starch Supplier

Eco Sago is one of the cheapest sago flour factory in the world, ready to meet your sago flour needs for business and household purposes.

Located in Selatpanjang, Meranti Islands—an area rich in sago resources—we are committed to producing high-quality sago flour.

Every stage, from tree harvesting, milling, to screening, is carried out meticulously to produce flour that is smooth, soft, and hygienic.