Abstract :
Sagu baruk palm is a source of local food Sangihe island communities from generation to generation, the plant is an endemic and produces carbohydrates as the local staple food to the citizen in Sangihe Island. The aim of this study was to analyze the production of the sago, to analyze its chemical composition and nutrient content of sagu baruk palm at different altitudes.
The research was conducted from March 2014 to May 2014 at “Gunung” Village, Tabukan Tengah, district of Sangihe. The village is laid from the coast to the top of the hill with an altitude of ±600 meters above sea level (m asl). The data analysis techniques in this research were descriptive analyses, and F test ANOVA.
The results showed that the production of Sagu Baruk Palm, based on three different altitudes, for the stem length of 9.7-11m and stem diameter of 14.3-15.7cm were obtained 44-44.3kg wet sago flour and the sago flour to palm stem ratio from 21.3% to 22.3%, statistically it was only stem weight and pith weight that were significantly influenced by the altitudes. The heaviest stem weight was obtained at the bottom position, while the heaviest pith weight was obtained at the top position, and for the largest ratio of sago flour to palm stem was obtained at the top position. The chemical compositions were significantly different in the levels of protein, calcium, iron, magnesium, and pH at the three altitudes.
