Institutional development · Public engagement and economic impact · Indonesia
IPB University team develops sago-flour liquid sugar with Merauke village groups
IPB University's Patriot Expedition Team in Merauke, Papua, is developing a liquid sugar from sago flour, working with a local farmer group and a village family welfare team.
Why it matters: The Dwitrap farmer group and the TP PKK team in Kampung Tambat, Merauke, are the local groups involved in IPB University's sago liquid sugar work.
IPB University said its Tim Ekspedisi Patriot (TEP, Patriot Expedition Team) in the Salor transmigration area of Merauke Regency has moved on from sago noodles and analogue rice to processing sago flour into a liquid sugar called Sagula.
According to the university, the work involves the Dwitrap farmer group and the TP PKK, a village family welfare and empowerment team, in Kampung Tambat, and is the first such processing innovation in Merauke.
Team leader Ratih Kemala Dewi said the project aims to raise the value of a local Papuan commodity, strengthen food self-reliance among Indigenous Papuans in Salor and give the farmer groups and PKK women new skills with economic value.
IPB University professor Mochamad Hasjim Bintoro presented the case for turning sago flour into liquid sugar at a training session on the process held at SMKN 5 Merauke, a state vocational school.
Editor’s view
Abigail Taylor, Leadership and Governance Editor
The Dwitrap farmer group and the TP PKK team in Kampung Tambat are the local partners named in the Sagula work; according to team leader Ratih Kemala Dewi, it is intended to give them practical skills that add economic value.
