Pengembangan Produk Sagu Melalui Pendekatan Klaster Inovasi

Gevisioner (Badan Penelitian dan Pengembangan Provinsi Riau)
Ismon Zakia (Badan Penelitian dan Pengembangan Provinsi Riau)
Elnovarian Purnama (Badan Penelitian dan Pengembangan Provinsi Riau)
Heryudarini Harahap (Badan Penelitian dan Pengembangan Provinsi Riau)

IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi
Vol. 5 No. 2 (2019)

The low quality of sago flour is still low, until now it is still a major problem in the sago flour processing industry in Riau Province. This has an impact on the low value-added and competitiveness of sago products. To obtain a solution to this problem, collaboration/partnership between academics, business (business), government, and community (community) sago (ABG + C) partnerships are needed. One effort to develop sago products is to formulate the development of sago products through an innovation cluster approach. The method used in this study is a field survey and Focus Group Discussion. The survey was conducted in 2 (two) districts of Indragiri Hilir and Meranti Islands. The results of the study indicate that the development of innovation-based industries must be implemented in a sustainable manner, through the main activities: 1) Development of Dry Sago Flour Refineries, 2) Training and Technology and Managerial Assistance, 3) Growth of Downstream Sago Flour Downstream Industry.