Bridging Food Technology and Local Enterprise Through Process Characterization for Sustainable Sagon Powder Production

Abstract

Indonesian traditional foods such as sagon powder play an important role in supporting local economies and preserving culinary heritage. However, many producers still face challenges in maintaining consistent quality, which can limit the growth and sustainability of Micro, Small, and Medium Enterprises (MSMEs). This study connects modern food technology with local business practices by analyzing the production process to support sustainable quality improvement. Sagon powder from three MSME producers was examined and compared with two commercial products. Particle uniformity was measured using the sieving method, while flow properties were evaluated through specific gravity, Hausner Factor, compressibility, and angle of repose. The results showed that sagon powder made using traditional methods had excellent physical characteristics, including uniform particle size distribution and good moisture control for easier handling. The samples showed a high level of homogeneity, in some cases surpassing commercial products, indicating uniform texture and composition. They also had favorable flow properties, supporting efficient packaging and reducing the risk of clumping during storage. These results highlight that process characterization provides MSMEs with practical quality benchmarks to standardize production, limit variability, and enhance competitiveness.