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 Pahang sago strach Factory for keropok lekor, please contact us immediately.

Sago as a Promising Alternative for Livestock Feed

While sago is primarily known as a staple food source, especially in eastern Indonesia, it also holds immense potential as a component for livestock feed. Its abundant production and nutritional profile make it a viable solution for regions facing limited feed availability.

Productivity: Traditional vs. Intensive Systems

Sago cultivation in Indonesia generally relies on traditional methods, yielding an average of 40–60 trunks per hectare annually. Each trunk weighs approximately 1 ton with a starch content of up to 18.3%. While significant, these yields have the potential for further improvement.

In contrast, Malaysia has implemented intensive systems, resulting in much higher outputs: 120–138 trunks per hectare per year, with trunk lengths reaching 10–12 meters. A single trunk can produce about 1,000 kg of pith; however, roughly 81.5% (approx. 815 kg) of this consists of solid waste (ampas) that has historically been underutilized (Harsono, 1986).

Nutritional Content of Sago Flour and Residue

According to research by Freddy, sago flour contains 13.1% moisture, 1.6% protein, 0.5% fat, 6.25% crude fiber, 0.5% ash, and up to 97.7% nitrogen-free extract (NFE). Its mineral content includes 11 mg of calcium, 13 mg of phosphorus, 1.5 mg of iron, and approximately 0.01 mg of Vitamin B per 100 grams.

Furthermore, a study by Jalaludin et al. (1970) indicates that sago residue (ampas) is a promising feed ingredient. In 100 grams of residue, there is 12.2% moisture, 0.3% crude protein, 14.0% crude fiber, and 64.6% NFE. This high fiber content makes it particularly suitable for ruminants such as cattle and goats.

Holistic Utilization of the Sago Plant

Beyond the starch, every part of the sago plant can be utilized. The pith serves as the primary carbohydrate source, the residue acts as a feed mix, and the leaves can be used as supplementary feed or raw material for other products. Through an integrated management approach, sago can support a more sustainable, zero-waste agricultural system.

Louhenapessy (1998) noted that Maluku possesses approximately 47,000 hectares of potential sago land, though some areas face the threat of land conversion. In western Indonesia, sago grows naturally across 30,000–71,900 hectares, notably in Aceh, North Sumatra, Bengkulu, Bengkalis, Indragiri, and Riau.

Future Prospects

With its vast production potential and nutritional value, sago deserves to be viewed as a strategic source of livestock feed. Support from research, technological innovation, and favorable policies will be key to ensuring sago waste is no longer seen as mere refuse, but as a valuable resource in supporting eco-friendly livestock and agricultural systems.

Get to know Eco Sago as the Largest Pahang Sago Starch Factory

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.