Universitas Udayana ADAPTATION FOR INDONESIA STAPLE FOOD SUSTAINABILITY IN CONTINUOUS CLIMATE CHANGE TAJUDDIN BANTACUT Faculty of Agricultural Technology.

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1 Universitas Udayana ADAPTATION FOR INDONESIA STAPLE FOOD SUSTAINABILITY IN CONTINUOUS CLIMATE CHANGE TAJUDDIN BANTACUT Faculty of Agricultural Technology Bogor Agricultural Technology National Seminar Promoting and Improving Local Horticulture Products For Food Security in Indonesia Gedung Pasca-Sarjana Universitas Udayana 16 October 2013

2 FACULTY OF AGRICULTURAL TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY FACULTY OF AGRICULTURAL TECHNOLOGY IPB Campus Dramaga Bogor - INDONESIA 16002 TAJUDDIN BANTACUT Agro-industrial Technologist Environmental Engineer (Regional) Development Planner Phone: ; Fax:

3 Written Papers Adaptation for Indonesia Staple Food Sustainability in Continuous Climate Change, to be published as issued paper of ARG-Environment and Disaster Mitigation, 2013. Rural Economic and Food Security Development Based on Added Value Formation (Pembangunan Ketahanan Ekonomi dan Pangan Perdesaan Mandiri Berbasis Nilai Tambah). Pangan 22(2): 71-85, 2013 Rationally Optimum Paddy Production: Chances and Challenges (Produksi Padi Optimum Rasional: Peluang dan Tantangan). Pangan 21(2): , 2012 Sago: Resource for Staple Food Diversification (Sagu: Sumberdaya untuk Penganekaragaman Pangan Pokok). Pangan 20(1): 27-40, 2011. Cassava Based Food Security (Ketahanan Pangan Berbasis Cassava). Pangan 19 (1): 3-13, 2010. Research and Development for Cassava Based Industries (Penelitian dan Pengembangan Untuk Industri Berbasis Cassava). Jurnal Teknologi Industri Pertanian 19(3): , 2010. Policies Needed to Encourage Flour Agroindustry Development Within the Perspective of Food Security (Kebijakan Pendorong Agroindustri Tepung Dalam Perspektif Ketahanan Pangan). Pangan 18 (53): 32-42, 2009.

4 PRESENTATION OUTLINE INTRODUCTION
CLIMATE CHANGE IMPACTS ON CROPS PRODUCTION OPTIMUM RICE PRODUCTION – INDONESIA ADAPTATION TO AVAILABLE FOOD CONCLUSIONS RECOMMENDATIONS

5 INTRODUCTION

6

7 CLIMATE CHANGE a significant and lasting change in the measurement distribution of  weather  patterns over periods of decades to millions of years. In the context of agricultural production, it is a change in rainfall resulting in more flood, droughts or intense rain. Weather conditions is unpredictable and its distribution is unstable (i.e. more or fewer extreme weather events) (Gosling, et al., 2011).

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9 CLIMATE CHANGE ISSUES disturb agricultural production
affect water availability create social related problems food supply is insecure in the future necessary to develop adapted agriculture

10 Definition of Staple Food
A staple food, sometimes simply referred to as a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant ...

11 CLIMATE CHANGE IMPACTS ON CROPS PRODUCTION

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14 Table 1. Examples of harvesting failure of paddy
Case Year Total Damage (ha) Causes Source Aceh 2013 1,538 Flood Waspada Online (Local News Paper) East Java 2011 125,000 leafhoppers Kompas 6,655 Actual.co 659 Bisnis Indonesia West Sumatera 2,200 Flood damaged dam Okezom.com 11 January 2013 Banten 2012 10,452 Drought Tempo.co South Sumatera 280 Sumatera Ekpres Online ( ) West Java 97 Pikiran Rakyat ( ) West Nusatenggara 2,928 MICOM

15 OPTIMUM RICE PRODUCTION - INDONESIA

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17 World Rice Production, main producers (FAO, 2008)

18 Figure 1. Indonesia rice production profile
(Source of Data: BPS, Agriculture Statistics)

19 Table 3. Limit of paddy production – next 3 years
Program Parameter Perbaikan Peningkatan Produksi (ton) Intensification Productivity improvement by 1.66 ton/ha (close to China) 12,000,000 Extension (Ekstensifikasi) Land suitable for “sawah” is about 650,000 ha, only 250,000 ha ready to be implemented 2,682,000  Post-harvest handling Government plan to reduce to 7,27% 1,560,000 Land use conversion Land use function conversion rate of 110,000 ha/year would reach 400,000 ha in about 3 years (1,651,000) Total addition to existing production Integrated improvement through intensification, extensification and post-harvest handling 14,591,000

20 ADAPTATION TO AVAILABLE FOOD

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22 Rice Maize Wheat Potatoes Cassava Sago Palm Some Bananas
Main Food Crops Climate Dependent Climate Independent Rice Maize Wheat Potatoes Cassava Sago Palm Some Bananas

23 Consumption Rate of Some Food Stuffs (Gram/cap/day)
Jenis Pangan 2005 2006 2007 2008 2009 Laju (%/th) Energy Source Rice 288,30 285,04 274,03 287,26 280,06 -0,50 Corn 9,09 8,34 11,55 8,02 6,07 -7,38 Wheat Flour 23,03 22,60 31,07 30,72 28,28 6,86 Cassava 41,19 34,65 37,09 35,32 26,21 - 8,39 Sweet Potatoes 10,87 8,71 6,84 7,60 6,56 - 11,99 Sago & other tuber crops 3,13 2,86 3,33 3,15 2,64 - 2,28 Protein Source Meat 16,10 12,59 17,13 16,21 15,10 1,05 Egg 16,76 15,90 18,58 17,46 17,45 1,71 Milk 3,86 4,05 6,10 5,84 5,36 9,50 Fish 50,91 48,67 49,01 50,45 46,83 -1,30 Soy bean 21,33 22,76 23,63 21,01 19,66 -2,35 Vitamine/Mineral Source Vegetables 139,13 139,96 158,26 154,3 136,29 0,59 Fruits 86,96 64,71 93,41 87,40 63,20 -3, 14 Source: Ariani (2010)

24 Wheat flour consumption rate (%) Year Urban Rural Total
59.0 106.4 85.3 -3.3 -3.5 -3.1 12.2 13.4 13.6 6.1 12.5 8.6 Rata-rata 18.5 32.2 26.1 Source: Hardinsyah dan Amalia (2007)

25 Table 2. Nutritive value of some carbohydarate commodities source
Commodity Content (%, dry basis) Energy (Calorie) Caloric ratio to rice Water Carbohydrate Protein Fat Rice 12.0 80.00 7.00 0.50 359.70 1.00 Rice flour 13.0 90.69 7.82 0.80 401.26 1.12 Wheat flour 87.84 10.11 1.48 405.11 1.13 Fresh cassava 59.4 92.92 1.71 0.49 157.00 0.44 Cassava flour 12.1 93.04 2.43 0.77 393.75 1.09 Tapioca 86.90 0.30 362.00 Maize 24.0 83.68 10.39 4.47 416.58 1.16 Sweet potatoes 68.5 88.57 5.71 2.22 397.14 1.11 Potato 64.0 93.61 2.50 394.44 1.10 Sago Starch 14.7 98.49 0.82 0.23 353.00 0.98

26 Table 3. Types of local food made ​​from sago
Local name Origin Preparation Papeda Maluku and Papua Sago starch is stirred in cold water to form a suspension and then poured with hot water until thickened and discolored. Stirring is stopped if the color is evenly distributed. Kapurung South Sulawesi Starch is stirred in cold water then thickened with hot water. Pasta is shaped into small spheres with bamboo chopsticks by rotating pasta. Pasta mixed with fish, shrimp and vegetables. Sagu lempeng Papua and Maluku Starch chunks rubbed on the screen, then sifted again to get more fine starch and ready to be cooked. The starch then cooked in forna (cooking appliance in Maluku). Sago starch put in forna previously heated, then covered with banana leaves for minutes until cooked. Buburnee Maluku Wet sago starch is made ​​into crumbs and smooth as in the preparation of sago plate, then made ​​the grains with shaking it above a clean surface. The formed granules are roasted in the crock until golden yellowish white or lightly browned. Bagea Maluku and Sulawesi Sago starch wrapped in banana leaves or sago leaves and then heated in a pot. To improve nutritional value, sago starch mixed with eggs, walnuts, and salt. Ongol-ongol Maluku, Papua, Sulawesi, and West Java The preparation is similar to papeda, but mixed with brown sugar.

27 Table 4. Comparison of requirement parameters for Indonesia food crop production
Rice Cassava1 Sago2 Consumption (kg/capita/year) 130x 320y 135z Productivity (ton/ha)a 3 40 25 Land requirement (ha/person/year) 0.043 0,008 0,0054 Current Indonesia Population (million) 230 Total consumption (ton) Total land requirement (ha) Total land requirement (ha/year) b c d Indonesia Population 2030 (million) 270 Total land requirement 2030 (ha) Land characteristics Fertile and irrigated Marginal to fertile Swamp and coastal Land type Mainly Wetland (rice field) Wet and dry lands Wet land Water consumption Very high Low High Climate influence Fertilizer used Pest attack

28 Flour Based Food Easy to store, transport and distribution
Relatively longer storage life Relatively easy and simple for food preparation Availability cooking appliances Variation of processed foods Might be processed to rice-like-product

29 PROBLEMS - ACCEPTANCE Social: eating sago and cassava is deemed to be inappropriate due to difficult to find and hard to prepare. Phsychology : difficult to accept “low-grade” food into the main menu. Physiological: the body acceptance to new intake needs adequate adjustments and recognition.

30 CONCLUSIONS Climate change is and will be continuing to happen that certainly disrupt food production, especially rice. Disruption to the rice plant has been very common such as droughts, floods, and pests. Rely on rice as single staple food is very risky. Staple food diversification is necessary to reduce the risk of hunger in the future. Cassava and sago are commodities with huge potential and relatively undisturbed climate. Indonesian must adapt to “new” staple food to survive

31 RECOMMENDATIONS Research and development: more food - more acceptable, feasible and practical. Menu development to meet the taste of community at large. Establishing Cassava and Sago Research Center (CSRC). Extensive introduction and promotion utilising all media networks printing, electronic or virtual media.

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33 THANK YOU

34 5. PANGAN BERBASIS TEPUNG KOMPOSIT

35 Carbohydrate content of some food commodities
Commodity Energy (kkal) Carbohydrate (g) Calorie ratio to rice Rice 360 78.9 1.00 Cassava 146 34.7 0.41 Sweet Potatoes 123 27.9 0.34 Potatoes 83 19.1 0.24  Breadfruit 108 28.2 0.30 Cassava flour 342 81.4 0.95 Wheat flour 376 85.1 1.05 Sago flour 240 0.67 Sweet potatoes flour 367 94.1 1.02 Yellow corn 361 74.3  Breadfruit flour 302 0.84

36 Definisi Tepung Komposit
Tepung komposit adalah campuran dari berbagai jenis tepung, tepung aneka umbi, dengan atau tanpa penambahan tepung tinggi protein (aneka kacang), dengan atau tanpa penambahan tepung serealia, dengan atau tanpa penambahan terigu. Komposisi tepung komposit sesuai dengan produk olahan yang dapat memenuhi permintaan pasar dan preferensi konsumen.

37 Komposisi Tepung Komposit
Tujuan pembuatan tepung komposit adalah mendapatkan karakteristik bahan yang sesuai untuk produk olahan yang diinginkan atau mendapatkan sifat fungsional tertentu. Pembuatan tepung komposit adalah untuk mensubstitusi dan atau bahkan menggantikan terigu. Produk berbasis terigu dibagi menjadi dua yaitu produk yang memerlukan pengembangan dan yang tidak memerlukan pengembangan.

38 Aplikasi Tepung Komposit
Pada prinsipnya tepung komposit dapat diaplikasikan sangat luas untuk pengolahan berbagai produk pangan yang memerlukan sifat mengembang dan tidak. Untuk produk-produk yang tidak membutuhkan sifat mengembang atau elastis sangat luas seperti produk biscuit, muffin, cakes, dan produk sejenisnya.

39 TEPUNG KOMPOSIT UNTUK PEMBUATAN ROTI TAWAR
Secara umum, penggunaan tepung non terigu untuk substitusi sampai 20% masih menghasilkan roti yang dapat diterima. Tepung BIMO/MOCAF dapat mensubstitusi sedikit lebih besar dari 20% untuk menghasilkan roti yang masih dapat diterima

40 TEPUNG KOMPOSIT UNTUK PEMBUATAN MIE
Mie yang dibuat dari tepung komposit dengan tepung non terigu sampai 30% mempunyai sifat reologi dan karakter mi yang tidak berubah. Tepung komposit berupa terigu 80% dan tepung ubikayu 20% yang difortifikasi dengan tepung jagung 5% dapat menghasilkan mi yang sesuai dengan standar (Yulmar, 1997). Tepung komposit dengan kandungan tepung non terigu sampai 20 % tidak merubah rheologi dapat diterima konsumen dengan baik

41 Contoh PRODUK dengan Komponen Non Terigu Relatif Tinggi
Brownish Kukus Ubijalar, Dapat menggunakan tepung ubijalar sampai lebih dari 70%

42 Black Forest Menggunakan Tepung Ubijalar 50%