Proceedings of the 6th International Conference on Humanities and Social Science (ICHSS 2025)

<Previous Article In Volume
Next Article In Volume>

Tidorese Baked Sago and Its Nutrient Composition

Authors
Daya Negri Wijaya1, 2, *, Hariyono Hariyono1
1History Department, Faculty of Social Science, Universitas Negeri Malang, Malang, 65145, Indonesia
2Center for Economics Humanities and Tourism, Research Institute and Community Engagement, Universitas Negeri Malang, Malang, 65145, Indonesia
*Corresponding author. Email: daya.negri.fis@um.ac.id
Corresponding Author
Daya Negri Wijaya
Available Online 23 December 2025.
DOI
10.2991/978-2-38476-513-3_14How to use a DOI?
Keywords
baked sago; Tidore; ethnic food; nutrient composition; Local wisdom
Abstract

Baked sago, known as sago bread, is a traditional food from Tidore made mainly from cassava starch. This sago is different from sago in other areas, which is generally made from sago palm starch (Metroxylon sagu). Sago bread is part of the culinary heritage of North Maluku. Sago bread has the potential to be a nutritious food source. This study aims to analyse its nutrient composition, including carbohydrate, fibre, protein, fat, and major mineral levels. This study used library research. The results show that sago bread is high in complex carbohydrates, low in fat, and rich in dietary fibre, making it an alternative staple food that supports a healthy diet. Furthermore, the presence of sago bread in the lives of the Tidore community reflects the close relationship between culinary practices, the natural environment, and local knowledge. This study recommends the preservation and development of baked sago as a sustainable, nutrition-based local food.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 6th International Conference on Humanities and Social Science (ICHSS 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
23 December 2025
ISBN
978-2-38476-513-3
ISSN
2352-5398
DOI
10.2991/978-2-38476-513-3_14How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Daya Negri Wijaya
AU  - Hariyono Hariyono
PY  - 2025
DA  - 2025/12/23
TI  - Tidorese Baked Sago and Its Nutrient Composition
BT  - Proceedings of the 6th International Conference on Humanities and Social Science (ICHSS 2025)
PB  - Atlantis Press
SP  - 144
EP  - 155
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-513-3_14
DO  - 10.2991/978-2-38476-513-3_14
ID  - Wijaya2025
ER  -