Arrowroot, or “Garut,” A Local Indonesian Tuber with Potential for Food Security
- 30 Jul 2026 18:56 WIB
- Voice of Indonesia
RRI.CO.ID, Jakarta – Arrowroot, or “garut” as it is locally known in Indonesia, is not as popular as cassava or sweet potatoes. However, this local tuber has long been used as a food source in various parts of the country.
According to WikiPangan, arrowroot is one of the crops with the potential to support local food security. Its high starch content makes it widely used as a raw material for various food products.
Arrowroot is known for its high starch content and is often processed into arrowroot flour, also known as garut flour. The flour is commonly used to make cakes, porridge, and other food products.
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Arrowroot flour is naturally gluten-free, making it an alternative to wheat flour. It is also known for being easy for the body to digest.
Besides being processed into flour, arrowroot can also be made directly into biscuits, noodles, and various traditional cakes. Its relatively neutral taste makes it easy to combine with a wide range of other food ingredients.
Arrowroot comes from the Maranta arundinacea plant, which grows well in tropical regions. The plant has long been used by Indonesian communities as a source of food.
Arrowroot starch has a fine texture, making it suitable as a raw material for various processed foods. This characteristic is considered one of its advantages compared with several other types of tubers.
Despite its potential, arrowroot is still less popular than other tuber crops. Its cultivation is also still carried out on a limited scale in several regions.
The development of arrowroot could expand the variety of food ingredients based on local crops. Its utilization is also expected to increase the added value of agricultural products.
Today, arrowroot is no longer seen merely as a traditional crop. The tuber is once again gaining attention as a local food source with significant potential for further development. (Rahmania Ulfah)
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