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Innovative steps are needed in introducing and familiarizing the public with consuming sago. The adaptation of processed products to modern lifestyles makes sago more acceptable to the public if it can help realize national food security. A researcher from the Indonesian Ministry of Agriculture's Postharvest Research and Development Center, Endang Yuli Purwati, said that it is not easy to familiarize citizens with consuming sago. The community is already accustomed to other food ingredients, such as rice and wheat—wheat flour for noodles.
All this time, sago is mostly processed into traditional foods, but it is often misinterpreted as backwardness. Many people who initially consumed sago switched to other food ingredients. Such a mindset can only be changed with innovation and education. Innovative efforts that can be made are processing sago starch into various processed products, including noodles, cookies, lontong, chips, and crackers. In addition, sago starch can also be processed into an auxiliary ingredient for meatball, bread, and waffle dough. Meanwhile, education to the public needs to be done to introduce the characteristics of processed sago products, for example, the public is given an understanding that sago noodles have a different texture and processing compared to wheat noodles.
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