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Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]
Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1] It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia ...
Facilitating stakeholders in developing and maintaining Indonesian National Standards, known as SNI (Standar Nasional Indonesia) in Indonesian. The process is carried out by the SNI Formulation Technical Committee consisting of representatives from producers, consumers, experts / universities, and the government.
Metroxylon sagu, the true sago palm, is a species of palm in the genus Metroxylon, native to tropical southeastern Asia. The tree is a major source of sago starch.