The Forgotten Tuber

For most people, the word garut instantly evokes the name of a city in West Java. Yet there is another garut of equal significance: the tuber crop scientifically known as Maranta arundinacea L.. Arrowroot thrives across many tropical regions, even on marginal soils with low fertility. Unfortunately, it has long been overlooked, overshadowed by more dominant staples such as rice, maize, and cassava (Nurhayati, Saputra, & Prayoga, 2022).

In fact, research highlights arrowroot’s remarkable nutritional profile: easily digestible carbohydrates, high dietary fiber, a low glycemic index, and naturally gluten-free properties (Capuano, 2017). A study in Jember Regency revealed genetic variations with particularly high antioxidant and carbohydrate content in certain arrowroot populations (Hariyono, 2019). These findings affirm that arrowroot is not merely a source of energy, but a valuable food crop worthy of further development.

Food Diversification: A National Imperative

Indonesia still relies heavily on rice as its primary carbohydrate source. When rice production is disrupted by climate variability, natural disasters, or price fluctuations, national food security becomes highly vulnerable. Diversification of staple foods is therefore an urgent imperative (Hartati & Putro, 2017).

Arrowroot stands out as a strong candidate. It can grow from lowland areas to altitudes of 1,000 meters above sea level and tolerates shaded conditions. Every 100 grams of arrowroot provides about 20% starch, protein, and dietary fiber that supports digestion (Nurhayati et al., 2022). With innovative processing, its economic value could be significantly enhanced while contributing to both household income and national food resilience.

From Traditional Kitchens to Modern Snacks

Traditionally, arrowroot has been consumed in its simplest forms—boiled or turned into porridge. Innovation, however, has paved the way for new uses, such as emping garut: thin, crispy, sun-dried chips. The process is straightforward: boiling, flattening, drying, seasoning, and frying.

The result is a light snack with a distinctive fibrous texture—similar to emping melinjo, but with the added benefit of being gluten-free. For people with diabetes or those pursuing healthier diets, arrowroot chips offer a functional alternative. This aligns with the fast-growing demand for healthy snacks in both domestic and international markets (Deswina & Priadi, 2020).

The Process of Making Arrowroot Chips

The steps in transforming Maranta arundinacea into emping garut include:

1. Cleaning – Freshly harvested arrowroots are washed thoroughly to remove soil.

2. Boiling – The tubers are boiled in sufficient water for approximately 30 minutes.

3. Peeling – Once softened, the tubers may be peeled to ease the flattening process and improve final quality (optional but recommended).

4. Flattening – Peeled tubers are cut into smaller pieces and flattened—ideally on an oiled plastic sheet for better results.

5. Drying – The flattened pieces are sun-dried until firm.

6. Seasoning – When half-dried, they may be brushed with a seasoning blend of salt water, candlenut, coriander, and garlic.

7. Frying – Once fully dried, the chips are fried until crisp and golden.

Recognized Health Benefits

Arrowroot has an exceptionally low glycemic index (GI) of about 14—far lower than sweet potatoes (179) or white rice (73). Low-GI foods help stabilize blood sugar levels, making them especially suitable for individuals with diabetes or those seeking weight control (Lestari, Huriyati, & Marsono, 2017).

In addition, arrowroot is rich in dietary fiber, which slows fat and sugar absorption, supports digestive health, and enhances its role as a functional food (Capuano, 2017). Its naturally gluten-free nature makes it safe for individuals with celiac disease or gluten intolerance. This combination elevates arrowroot chips from a mere snack to a health-supporting food.

Economic and Agro-Industrial Potential

Arrowroot is widely distributed across Indonesia under various local names: sago banban in North Sumatra, labia walanta in Gorontalo, and arut in Java. This broad distribution opens vast opportunities for locally based agro-industrial development.

It is also highly compatible with agroforestry systems, thriving under tree cover as well as in dryland areas (Paradisa, Mulyaningsih, & Deswina, 2016). Integrating arrowroot into smallholder farms not only enhances farmers’ incomes but also generates employment across production, processing, and marketing chains.

Challenges in Practice

Despite its promise, scaling up arrowroot chips to an industrial level faces several challenges:

• Raw material availability – Large-scale cultivation is still rare, with harvest seasons limited to May–October, resulting in unstable supply.

• Processing technology – Traditional methods yield inconsistent quality. Sun-drying depends heavily on weather, while manual flattening produces chips of uneven thickness.

• Market acceptance – Emping melinjo remains more popular, while arrowroot chips still require consumer awareness and education.

Nonetheless, the global trend toward healthier lifestyles provides optimism. Natural, low-sugar, and gluten-free snacks are increasingly sought after in both domestic and international markets (Alifah, 2021). With modern packaging, clear nutritional labeling, and strong storytelling rooted in local wisdom, arrowroot chips could position themselves as a premium product.

From Local to Global

Several developed nations are actively seeking natural and health-friendly food alternatives. If Indonesia can maintain consistent quality, arrowroot chips have strong potential as an export commodity—just as cassava chips and emping melinjo have successfully entered international markets. Their cultural narrative adds unique value for global consumers.

In the long run, arrowroot chips could serve as an icon of Indonesia’s healthy food heritage—representing not only food diversification, but also national self-reliance in developing local resources.

Conclusion

Though long overlooked, arrowroot holds enormous potential. Through innovative processing into products like emping garut, it can contribute to food security while opening new economic opportunities. Collaboration among farmers, MSMEs, academics, and policymakers is essential to overcome supply limitations, improve processing technologies, and expand market reach.

If these efforts succeed, arrowroot chips could transcend their traditional image and emerge as a food of the future: healthy, value-added, and a source of pride for Indonesia.

Contributors:

Intan Fitriyah Dinillah
Maria Regina Celia Celista Winarto
Rama Ginola Tarigan Tambak
Rizka Maulidasari