Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pertanian Kepulauan
Deraukin, Adelina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Potensi dan Pemanfaatan Tanaman Sagu (Metroxylon sp) sebagai Pangan Lokal: Studi Kasus di Desa Feruni, Kecamatan Aru Selatan, Kabupaten Kepulauan Aru Lawalata, Imelda Jeanette; Madubun, Elia Leonard; Deraukin, Adelina; Tomasoa, Reny
JURNAL PERTANIAN KEPULAUAN Vol 9 No 1 (2025): Jurnal Pertanian Kepulauan
Publisher : Fakultas Pertanian, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jpk.2025.9.1.50

Abstract

The research was carried out in Feruni Village, South Aru District, Aru Islands Regency, from September to November 2021. This study aims to determine the potential and utilization of sago plants (Metroylon sp) in Feruni Village, South Aru District, Aru Islands Regency. The method used was a survey, and field data was collected by using questionnaires and FGD. Twenty respondents of sago’s farmers were randomly selected, and data obtained were descriptively and quantitatively processed to calculate density, frequency, dominance, and the important value index. The results showed that there are 3 types of sago in Feruni Village, South Aru District, Aru Islands Regency, namely Molat Sago (Metroxylon sagus Rottb), Tuni (Metroxylon rumphii Mart.), and Ihur (Metroxylon sylvestre Mart.). Traditional tools such as axes and machetes are used by people in Feruni village to harvest sago after putting it into the gutter, while sago leaves are used for roofs, the woven tumang sago sheath is used for seats, and the sago stems are used for firewood. There are 4 types of processed sago flour products, namely Papeda, Pompom, Sinoli, and Jepa-jepa, and based on basic ingredients, they can be divided into 2 main groups: raw (wet) and dried sago flour.
Co-Authors Imelda Jeanette Lawalata Madubun, Elia Leonard Tomasoa, Reny