by, FRANCISCUS WELIRANG Presented at, INTERNATIONAL SEMINAR ” EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOOD AND INGR...
CONTENT 2 FW/SD/IX/2010/SP <ul><li>FOOD PRODUCTION IN INDONESIA – FLOUR </li></ul><ul><li>COMPARISON OF NUTRITION IN WET C...
3 FOOD PRODUCTION – FLOUR IN INDONESIA GARUT (N/A) GANYONG (N/A) POTATO (1,8 mil ton / year) CASSAVA (20,3 thousand ton/ y...
4 COMPARISON OF NUTRITION IN WET CASSAVA, DRIED CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND WHEAT FLOUR Sources : From...
<ul><li>POPULATION GROWTH </li></ul><ul><li>Food Problem : </li></ul><ul><li>Low nutrients </li></ul><ul><li>Vulnerable he...
6 THE CHALLENGE OF FOOD ENGINEERING -NON RICE-  <ul><li>REQUIREMENT FOR COMPOSITE RICE; </li></ul><ul><li>1. LIKE RICE BUT...
FW/SD/IX/2010/SP AGRIBUSINESS STRUCTURE VERTICAL INTEGRAL <ul><li>COOPERATIVES </li></ul><ul><li>ASSOCIATION </li></ul><ul...
THANK YOU 8  FW/SD/IX/2010/SP
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Development of local based flour as food ingredient

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Presented at,
INTERNATIONAL SEMINAR
”EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOOD AND INGREDIENTS”
Thursday, 30 September 2010, 14.45 - 17.00
Jakarta International Expo Kemayoran, Jakarta, Indonesia

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Development of local based flour as food ingredient

  1. 1. by, FRANCISCUS WELIRANG Presented at, INTERNATIONAL SEMINAR ” EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOOD AND INGREDIENTS” Thursday, 30 September 2010, 14.45 - 17.00 Jakarta International Expo Kemayoran, Jakarta, Indonesia DEVELOPMENT OF LOCAL BASED FLOUR AS FOOD INGREDIENT 1 FW/SD/IX/2010/SP
  2. 2. CONTENT 2 FW/SD/IX/2010/SP <ul><li>FOOD PRODUCTION IN INDONESIA – FLOUR </li></ul><ul><li>COMPARISON OF NUTRITION IN WET CASSAVA, DRIED </li></ul><ul><li>CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND </li></ul><ul><li>WHEAT FLOUR </li></ul><ul><li>FOOD SECURITY AND AGRICULTURE CHAIN </li></ul><ul><li>THE CHALLENGE OF FOOD ENGINEERING – NON RICE </li></ul><ul><li>AGRIBUSINESS STRUCTURE – VERTICAL INTEGRAL </li></ul>
  3. 3. 3 FOOD PRODUCTION – FLOUR IN INDONESIA GARUT (N/A) GANYONG (N/A) POTATO (1,8 mil ton / year) CASSAVA (20,3 thousand ton/ yrs) SOYBEAN (698 thousand ton/yrs) SORGHUM (N/A) WHEAT (N/A) CORN (13,8 mil ton/ year) RICE ( 58 mil ton / year) Sumber : BPS, Deptan, 2008 RICE FLOUR CORN FLOUR WHEAT FLOUR SORGHUM FLOUR SOYBEAN FLOUR CASAVA FLOUR TAPIOCA FLOUR POTATO FLOUR GANYONG FLOUR GARUT FLOUR HORTICULTURE GRAIN TUBERS SWEET POTATO (N/A) SWEET POTATO FLOUR FW/SD/IX/2010/SP SUKUN (73,6 thousand ton/yrs) BANANA (4,1 mil ton / tahun) SUKUN FLOUR BANANA FLOUR FRUITS
  4. 4. 4 COMPARISON OF NUTRITION IN WET CASSAVA, DRIED CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND WHEAT FLOUR Sources : From various sources and Ministry of Health (Nutrition Directorate) FW/SD/IX/2010/SP NO. DESCRIPTION WET CASSAVA DRIED CASSAVA CASSAVA FLOUR TAPIOCA RICE FLOUR WHEAT FLOUR 1 Calorie (kal) 154,00 338,00 363,00 363,00 360,00 365,00 2 Protein (gr) 1,00 1,50 1,10 1,10 6,80 8,90 3 Fats (gr) 0,30 0,70 0,50 0,50 0,70 1,30 4 Carbohydrates (gr) 36,80 81,30 83,20 83,20 78,90 77,30 5 Calcium (mg) 33,00 80,00 89,00 - 6,00 16,00 6 Phosphorus (mg) 40,00 60,00 125,00 - 140,00 106,00 7 Iron (mg) 1,10 1,90 1,00 - 0,80 1,20 8 Vitamin B-1 (Sl) 0,06 0,00 0,00 0,00 0,26 0,12 9 Thiamine (mg) 20,00 0,00 0,40 0,40 0,00 0,00 10 Vitamin C (mg) 30,00 0,00 0,00 0,00 0,12 0,12
  5. 5. <ul><li>POPULATION GROWTH </li></ul><ul><li>Food Problem : </li></ul><ul><li>Low nutrients </li></ul><ul><li>Vulnerable health </li></ul><ul><li>Low Quality of Education </li></ul><ul><li>Flour vs Grain </li></ul><ul><li>Strategic requirement </li></ul><ul><li>Longer Storaging </li></ul><ul><li>Easy to Fortify </li></ul><ul><li>Easy Handling </li></ul><ul><li>Economic Value </li></ul><ul><li>Flour Mixing </li></ul><ul><li>Nutrient & Food Ingredients </li></ul>Consumer FARMER INDUSTRY CONSUMERS Value Chain Demand Requirement Information Technology Cost & Yield Special Fund for Seed Development Selection & Planting AGRIBUSINESS <ul><li>FOOD </li></ul><ul><li>Availibility </li></ul><ul><li>Safety </li></ul><ul><li>Security </li></ul><ul><li>Sustainability </li></ul>Seed Farming Advanced Processing Post Harvest Processing I End Processing Distribution / Outlet Technology Post Harvest 5 FOOD SECURITY AND AGRICULTURE CHAIN FW/SD/IX/2010/SP
  6. 6. 6 THE CHALLENGE OF FOOD ENGINEERING -NON RICE- <ul><li>REQUIREMENT FOR COMPOSITE RICE; </li></ul><ul><li>1. LIKE RICE BUT NOT SIMILAR (GRANULAR) </li></ul><ul><li>2. THE SAME COOKING PROCESS </li></ul><ul><li>3. QUALIFIED NUTRITION </li></ul><ul><li>4. FLAVOUR LIKE RICE </li></ul><ul><li>5. TEXTURE LIKE RICE </li></ul><ul><li>6. CAN BE MASS PRODUCTION (ECONOMICAL PRICE) </li></ul>ADDITIVE <ul><li>ENZYME </li></ul><ul><li>FLAVOUR </li></ul><ul><li>NUTRIENTS, ETC </li></ul>FW/SD/IX/2010/SP PROCESS VARIOUS FLOUR DOUGH EXTRUDER FORMING DRYING
  7. 7. FW/SD/IX/2010/SP AGRIBUSINESS STRUCTURE VERTICAL INTEGRAL <ul><li>COOPERATIVES </li></ul><ul><li>ASSOCIATION </li></ul><ul><li>INFORMAL GROUPS </li></ul>FARMER 1 FARMER N FARMER 2 FARMER 3 <ul><li>CONTRACT </li></ul><ul><li>REGULATED </li></ul><ul><li>TYPE : RELATIONSHIP </li></ul><ul><li>CLASIC </li></ul><ul><li>NEO CLASIC </li></ul>AGRI INDUSTRY <ul><li>POST HARVEST TECH/ </li></ul><ul><li>STORE </li></ul><ul><li>STACKING </li></ul><ul><li>HANDLING </li></ul><ul><li>CLEANING • GRADING </li></ul><ul><li>DRYING • PACKING </li></ul>DIRECT SALES HORTICULTURE INDUSTRY • VEGETABLES  PICKLING • TOMATO/CARROT  JUICE • PROCESS  CHILLING/FROZEN • ETC FRUITS INDUSTRY • DRYING • JAM • CANNING • FRUIT JUICE FISHERY / POULTRY INDUSTRY • FISH/MEAT CANNING • SALTED FISH • FROZZEN FISH • CHICKEN NUGGET • CORNET ETC ETC FRESH MARKET <ul><li>RELATIONSHIP </li></ul><ul><li>DIRECT INTEGRATED </li></ul><ul><li>CO-INTEGRATED </li></ul><ul><li>CONTRACTUAL </li></ul><ul><li>PROBLEM </li></ul><ul><li>PRICING </li></ul><ul><li>QUALITY </li></ul><ul><li>INFRASTRUCTURE </li></ul><ul><li>BEHAVIOUR / ETHIC </li></ul>7
  8. 8. THANK YOU 8 FW/SD/IX/2010/SP

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