PENGEMBANGAN POTENSI SAGU SEBAGAI PANGAN LOKAL DALAM UPAYA MEWUJUDKAN DESA MANDIRI PANGAN DI DESA TUADA, KABUPATEN HALMAHERA BARAT

Authors

  • Hamidin Rasulu Program Studi Teknologi Hasil Pertanian Universitas Khairun
  • Nurjanna Albaar Program Studi Teknologi Hasil Pertanian Universitas Khairun
  • Hasbullah Program Studi Teknologi Hasil Pertanian Universitas Khairun
  • Mila Fatmawati Program Studi Agribisnis Universitas Khairun
  • Gunawan Program Studi Peternakan Universitas Khairun
  • Abdul Kadir Kamaluddin Program Studi Kehutanan Universitas Khairun
  • Johan Fahri Fakultas Ekonomi dan Bisnis Universitas Khairun

DOI:

https://doi.org/10.29303/abdiinsani.v13i3.3405

Keywords:

Sago, Local Food, Tuada Village, Jailolo, West Halmahera

Abstract

The development of sago as a local food source in Tuada Village, West Halmahera Regency, aims to realize an independent food village based on local potential. The purpose of this activity is to increase the use of sago as a local food through socialization activities, training in processing sago-based products, and strengthening community capacity in the development of local food businesses in Tuada Village, West Halmahera Regency. The main activities include strengthening the capacity of Marimoi MSMEs in managing sago processing businesses, which enable the community to improve entrepreneurial skills. This activity also includes counseling, training on the practice of processing sago into various food products, as well as assistance in economic, financial and marketing analysis to community groups. Education on the application of sago manufacturing methods to ensure food quality and safety, so that sago-based products can meet higher market standards. In addition, knowledge transfer on innovative processing techniques for sago products, macaroni products and sago egg snacks. This program also emphasizes strengthening the community's economic institutions through collaborative product marketing strategies, thereby expanding market reach and strengthening the position of local products. Applied technologies such as processing equipment and business management, packaging, and promotional strategies. Household-scale sago flour production and product diversification showed positive results from technical, financial, and economic perspectives. The development of sago not only contributes to local food security but also plays an important role in improving community welfare and strengthening the economy of Tuada Village.

Downloads

Download data is not yet available.

References

Aanisah, N., Sulastri, E., Wanti, S., Adjiwiyasa, A. T., & Djanun, E. (2025). Diversifikasi Produk Sagu (Mie, Keripik, Cookies) sebagai Upaya Peningkatan Kapasitas Usaha Petani di Desa Limboro, Donggala: Diversification of Low-Glycemic Sago Products. Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia, 4(2), 516-526. https://doi.org/10.56303/jppmi.v4i2.871

Afandi, A., Amsari, S., & Hayati, I. (2023). Digital Marketing Training by Lazismu Medan City to Increase the MSMEs Competitiveness. Community Empowerment, 8(5), 676. https://doi.org/10.31603/ce.9122

Bovita, A. (2025). Strategi Kebijakan Pemerintah Dalam Mengintegrasikan Pola Konsumsi Sagu Sebagai Pangan Lokal Untuk Menaikkan Indeks Ketahanan Pangan Kabupaten Indragiri Hilir. Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir, 11(1), 81-90. https://doi.org/10.47521/selodangmayang.v11i1.452

Dewandari, K. T., Mulyawanti, I., & Iriani, E. S. (2023). Strategi Peningkatan Pemanfaatan Tepung Sagu Terstandar Pada Industri Mi. Warta BSIP Perkebunan, 1(3), 8-15.

Fathurahman, H., Sundram, V. P. K., Nugroho, B. Y., & Muhamed, A. A. (2025). Mapping Priority of Policy Program in Value Chain Operation for Sustainability Indonesia Palm Oil Industry. Journal of Ecohumanism, 4(2). https://doi.org/10.62754/joe.v4i2.6127

Harlina, P. W., Fitriansyah, F. A., & Shahzad, R. (2023). The Challenging Concept of Diversifying Non-Rice Products from Cassava by Changing Indonesian People’s Behavior and Perception: A Review. Food Research, 7(5), 251. Rynnye Lyan Resources. https://doi.org/10.26656/fr.2017.7(5).962

Haryanto, B. (2015). Potensi dan Pemanfaatan Pati Sagu dalam Mendukung Ketahanan Pangan di Kabupaten Sorong Selatan Papua Barat. Jurnal Pangan, 24(2), 97-106. https://doi.org/10.33964/jp.v24i2.23

Kartikawati, S. M., Azahra, S. D., & Destiana, D. (2023). Diversifikasi Air Kelapa Menjadi Produk Kecap Untuk Menunjang Ketahanan Pangan Masyarakat Desa. JMM (Jurnal Masyarakat Mandiri), 7(2), 1514. https://doi.org/10.31764/jmm.v7i2.13730

Kasvani, M. M., Pratama, B. I., Alfarid, R., Ani, N. L. S., & Paisal. (2025). Inovasi Produk Olahan Singkong Menjadi Stik Singkong dan Frozen Food dalam Program Kewirausahaan Mandiri. Karimah Tauhid., 4(1), 460. https://doi.org/10.30997/karimahtauhid.v4i1.16720

Kurdi, M., Fatmawati, F., Santosa, R., Wahyuni, P. R., & Anwar, M. (2023). Strategi Pengembangan SDM Petani Untuk Meningkatkan Efisiensi Dan Kesejahteraan di Sektor Pertanian di Kecamatan Lenteng Kabupaten Sumenep. Jurnal Manajemen dan Bisnis Indonesia, 9(2), 308. https://doi.org/10.32528/jmbi.v9i2.1101

Kusuma, P. T. W. W., Indrianti, N., & Ekafitri, R. (2013). Potensi Tanaman Sagu (Metroxylon sp.) dalam Mendukung Ketahanan Pangan di Indonesia. Jurnal pangan, 22(1), 61-76. https://doi.org/10.33964/jp.v22i1.78

Maesaroh, M., Amalia, L., & Fanani, M. Z. (2025). Strategi Implementasi dan Legalitas Cara Produksi Pangan Olahan yang Baik (CPPOB): Studi Kasus pada PT Kimika Bite Indonesia. Jurnal Ilmiah Pangan Halal, 7(2), 281-289. https://doi.org/10.30997/jiph.v7i2.19564

Nurmi, M., & Yuansah, S. C. (2025). Potensi Sagu Sebagai Sumber Pangan Strategis di Desa Cenning, Luwu Utara. Jurnal Pengabdian Masyarakat Bangsa, 3(7), 3776-3782. https://doi.org/10.59837/jpmba.v3i7.3142

Partini, P., & Sari, I. (2022). Kebijakan Pengembangan Ketahanan Pangan Lokal. Jurnal Agribisnis, 11(1), 78-83. https://doi.org/10.32520/agribisnis.v11i1.1988

Rahmawati, D., Rasyid, E. A., Rijky, D., Nuriawan, R. G., Mujahidin, B., Rusyanto, P. P., Alrahmat, P., Alfiyah, B. N., Syafaat, A. S., Fadilah, E. N., Fahmi, M. Z., Akhyar, T. D., Fahrulloh, T., Muttaqien, A. H., Fitriansyah, E. H., Lisnawati, A., Nisa, N., Putri, M., Nurhalifah, E., Ergiyansyah, S. (2023). Diversifikasi Pangan Olahan Jagung Menjadi Sirup Untuk Meningkatkan UMKM di Desa Sindangratu. Jurnal PkM MIFTEK, 3(2), 97. https://doi.org/10.33364/miftek/v.3-2.1315

Sari, K., & Ramly, M. (2026). Pengaruh Strategi Manajemen Inovatif dan Transformasi Kualitas Produk Sagu Terhadap Kinerja Petani Sagu di Kelurahan Jaya, Kota Palopo. Center of Economic Students Journal, 9(1), 201-208. https://doi.org/10.56750/csej.v9i1.459

Siswanto, D. J., & Mudita, I. B. P. (2025). Sagu Sebagai Ketahanan Pangan dan Sumber Ekonomi Lokal. Jurnal Nagara Bhakti, 3(2), 25-36. https://doi.org/10.63824/nb.v3i2.315

Sitohang, A. M. D., Sianipar, A. S., Zendrato, N., & Eqlima. (2023). Training and Assistance for Farmer Group the Community of Relationship in Distributing Leading Agricultural Products Based on E-Commerce. ABDIMAS TALENTA Jurnal Pengabdian Kepada Masyarakat, 8(1), 1. https://doi.org/10.32734/abdimastalenta.v8i1.8215

Tingginehe, R. M., & Pariaribo, K. (2025). Peningkatan Nilai Tambah Ulat Sagu dan Mujair Asap Melalui Inovasi Pengolahan Higienis dan Pemberdayaan Masyarakat di Kampung Yoboi, Papua. Jurnal PADE: Pengabdian & Edukasi, 7(2), 138-145. http://dx.doi.org/10.30867/Pade.v7i2.2872

Downloads

Published

2026-03-20

How to Cite

Rasulu, H., Albaar, N., Hasbullah, Fatmawati, M., Gunawan, Kamaluddin, A. K., & Fahri, J. (2026). PENGEMBANGAN POTENSI SAGU SEBAGAI PANGAN LOKAL DALAM UPAYA MEWUJUDKAN DESA MANDIRI PANGAN DI DESA TUADA, KABUPATEN HALMAHERA BARAT. Jurnal Abdi Insani, 13(3), 1922–1934. https://doi.org/10.29303/abdiinsani.v13i3.3405

Issue

Vol. 13 No. 3 (2026): Jurnal Abdi Insani

Section

section editor