Each type of sago plant has a different optimum maturity phase. It is very important to know and make the sago maturity phase a benchmark in choosing ready-to-harvest sago stems so that the amount of starch produced is large, and farmers do not just choose sago stems to harvest so that the availability of sago stems is sustainable. The purpose of this study was to identify the maturity phase of sago stems ready to be harvested with the characteristics or signs, age and amount of wet sago production in each phase. This research was conducted in Waelawi Village, West Malangke District, North Luwu Regency, from November 2022 to November 2023. Respondents in this study were taken using the census method, namely taking all wet sago processors in Waelawi Village, West Malangke District, North Luwu Regency, namely 7 groups, where each group consists of 3 people, so that the respondents in this study totaled 21 people. The data analysis used in this research is descriptive analysis, which describes the signs or characteristics of sago stem maturity from phase to phase, the age of sago stems and the amount of production, where each phase is represented by one sample of sago stems up to the production of wet sago starch. To get the amount of wet sago production, each sago trunk that has been cut down is then processed into wet sago, and weighed. To determine the age of the sago trunk, the number of former fronds is counted and then divided by 12. Present study found that that there are five phases of maturity of sago stems, namely (1) the first phase, Pettu sese’ (break line), where the line in the middle of the frond has been cut off or is no longer connected, the age of the sago trunk sampled is 6 years and 5 months, with a starch weight of 409 kg; (2) Second phase, Ma'Baru (white spot), it is known as ma'baru because at the base of the fronds white spots begin to appear, the starch weight is 413 kg, with an age of 7 years; (3) The third phase, Ma'Bulu bongko (shrimp fur), where on the midrib shoots appear like shrimp feathers, resembling shrimp whiskers. The weight of starch in this phase based on the samples of sago stems processed is 495 kg, with an age of 9 years; (4) Fourth phase, Matanduk jonga (deer antler), with the characteristics at the base of the flower or the stalk of the ovary that looks like deer antlers. In this phase, the sago stem contains more starch than the other phases. From the sago stem samples taken, the starch weight is 963 kg, with an age of 12 years and 5 months. Further, (5) the fifth phase, Ma'bunga belu (young fruiting), when the sago plants have started to appear ovaries on the ovary stalks. The weight of starch in the sago stem sample is 836 kg, with an age of 12 years and 4 months. The conclusion is there are five phases that can be used as a benchmark by wet sago processors when cutting down sago stalks that are ready to be harvested, and applying logging based on the maturity phase is expected to occur continuity of sago availability in a sago field, and the amount of production is higher. Keywords: Farmer's knowledge; maturity phase; sago stem; sign of ready-to-harvest starch content, traditional knowledge, sustainable harvesting.
Intisari et al. (Sun,) studied this question.