INTERNATIONAL)SYMPOSIUM)ON)FOOD)AND)AGRO2BIODIVERSITY5 Venue:)Prof.)Soedarto)Building,)Diponegoro)University,)Semarang2Indonesia,) September)16217,)20145
Safe 1 Nutritious Palatable
2 3
Medical Value
5 4
Halal Foods will be considered to be high quality
The Differences Between Local and Global (Criticism for Better Quality) Raw Material Used Thermal Process Orientation Additives Hygiene and Sanitation Packaging (Pambayun, 2013)
Ubi jagung pisang ikan Jalar kayu
Local foods are foods which are produced from local sources as well as local ways (Pambayun, 2013)
BURGER
COMBRO WHEAT SHIRLOIN BOMBAY
Non-local Food: Young people proud of eating burger or other western foods!
SINGKONG ONCOM DAUN BW
Local Food: How to be proud of combro? Managing Biosafety
SALAD%
KAREDOK%
With qualified Bean, Appropriate Formulation, Nano-Granulation, Surfactant and Emulsifier Balences, Production of “MAYONAISE” FOR KAREDOK Can be Realized
Managing Biosafety of Aflatoxin
Aflatoxin
Just Local! Pempek Plembang: No Other Similar Product
MODERN% TEMPEH%
Global National Local TRADITIONAL% TEMPEH%
It is received by most of the people in the nation
Rumah Tempe, 2014
COMPARE TO SOYBEAN, TEMPEH IS AN:
Excellent(source:(vitamin% B12,(niacin,(copper,( potassium(and(magnesium.( ( Good(source:(folic(acid,( zinc,(phosphorus,(vitamin( B6(and(iron.(( ( Contains:(thiamine,( calcium,(vitamin(A,( riboflavin,(isoflavon,(and( pantothenic(acid.(( ( Tempeh(is(a(source(of(fiber.( It(is(high(in(nutrients(and( easily(digested(and(
Which one better, stachyose? Or inulin
Stachyose
Inulin (n number fructose units, G=glucose, F=fructose)
Added Value
Innovative Product
Rp(
Creative Product
BIOSAFETY AND DIVERSITY OF YAMS
The President Rule Number 2 Year 2009: Accelerating of Food Diversity With Yams as Source of Carbohydrate
Ubi(yang(digunakan( adalah(ubi(dengan( amilum(kaya( amilopekHn,(sedikit( serat,(dan(rendah( HCN(
Cassava can be classified into: Sweet : 50 ppm HCN Neutral : 50-100 ppm HCN Bitter : >100 ppm HCN
LINAMARIN
CARBOHYDRATE
DIETARY FIBRE CASSAVA TUBERS
GLUCOPROTEIN
Beta-glukosidase +
+ H 2O
liase
+
HCN Blue color and bitter taste
(Jansz dan Uluwaduge, 1997)
SEBAB: Traditional Product 17-44 ppm, is it safe to be consumed? Treshold for poisoning = 0.6 ppm/kg body weight). If a person has body weight 50 kg, he will poison if consumes (50 x 0,6 ppm = 30 ppm) AKIBAT: Racun termakan, tubuh berusaha menetralkan Yang digunakan untuk menetralkan adalah protein tubuh (asam amino metionin dan sistein (ber-S), membentuk asam tiosianat (HCNS) Tubuh mengalami deplesi protein HCNS menghalangi kelenjar tiroid menyerap Iodium, tubuh mengalami defisiensi Iodium.
Cassava Treatment: Managing of Biosafety
Soaking in fresh water make the glycoside diffused to the water
Using this methods, linamarin can be decreased until 17-44 ppm in fresh food bitter cassava products. Be consider the problem is daily food contains residual HCN
Umbi Gadung Pengupasan dan Pengirisan Secara Simultan Perendaman Pengepresan Pencuian Pengeringan Chips Gadung
Perbedaan Tek. KISS dengan Cara Tradisional Komp
KISS
Tradisional
HCN
0.6 ppm
17-44 ppm
Warna
Putih
Noda hitam
Proses
Ef-efisien
Lama (7 hri)
Operasi
Mudah
Rumit
Sifat
Ramah-L
Pencemaran
Tangki berisi air garam Bak tempat pengupasan dan pengirisan
Pipa
Pompa sirkulator
Bak penampung irisan (chips)
Mucous layer of the outer endosperm rich with glycoprotein
Carbohidrate Linamarin Lotaustralin It can inhibit of amylase in starch hydrolyses reaction
Glykoprotein CASSAVA
Sekitar satu mm di permukaan ubi
Resistant to Amylolitic Bacteria
Sensitive to Amylolitic Bacteria
VOVEL PRODUCT OF CASSAVA
Product Development
Color : Brown Taste : Cassava Granule : Sticky Consume Method : Coconut
Color : White Taste : Rice-like Granule : Rice-like Consume Method : Side dish
Indigenous? Indigenous?
Biodiversity5
WHY DON’T YOU EXPOR TAPAI TO MY COUNTRY?
Prof. G.H. Fleet, NSWU
Concept( Development-
Product( Development-
Mrket(Test( Evaluation-
Consumer( Preference(Testing-
Commercialization(-
Laucnh/(Review-
(Fuller, 2004)
(Beckley, et al 2007)
35(
Good Ragi: 1. White color, contains amylolitic molds and yeasts 2. The microorganisms growth rapidly after innoculation 3. Contanis no Acetobacter aceti that produce acetic acid 4. Produce sweet tapai with hard texture, and litle or no alcohol production 5. Packaged in aseptic condition
Ragi Tapai Bumbu Tunggal Alih teknologi tahun 2001 di Air Sugihan Kiri (AISUKI) sampai sekarang masih diproduksi, berkembang asetnya, perlu peninglkatan kemasan yang lebih baik agar penampilan dan daya simpan meningkat dan pemasaran lebih luas lagi
Molds and Yeasts Bacteri
Aspergillus oryzae Rhyzopus oryzae Amylomyces rouxii Mucor spp Saccharomycopsis fibuligera Endomycopsis burtonii Hansenula anomala
Amilolitik (Pemecah pati menjadi gula)
Saccharomyces cerevisiae
Glikolitik (pemecah gula menjadi etanol, pada kondisi tanpa udara atau O2)
Acetobacter aceti
Alkoholitik (Pemecah alkohol menjadi asam)
Rice
Onion
Soaking
Peeling
Conditioning
Thawing
Slicing
Innoculation
Mixing
Fermentation
Milling
Drying
Doughing
Ragi
Packaging
Formulation Fermentan
38
TECHNOLOGY DEVELOPMENT OF RAGI
INDUSTRI RAGI TAPAI DI DESA DAYA MAKMUR KECAMATAN SP-PADANG KABUPATEN BANYUASIN
Goni5
Paper)5 Ragi5
Fermentation(Process( for(Ragi-
Drying)Process5
THE CONDIMENT ONLY USE ONION, NO OTHERS
WHITE HOMOGEN, SPESIFIC AROMA, AND AMORPH
TAPAI WITH LOW ALCOHOL CONTENT AND HARD TEXTURE
FILTER
UDARA
FERMENTASI%TAPAI% RUANG UDARA
UDARA KELUAR
RASANYA LEBIH MANIS, BEBAS ALKOHOL, AROMA KARAMEL MUNCUL, DAN AWET
Produk KreatifInovatif dari bahan baku tapai dibuat dodol tapai yang lebih enak dan rasa pas untuk pangsa pasar ekspor
Klasifikasi Kingdom: Plantae (Tumbuhan) Subkingdom: Tracheobionta (Tumbuhan berpembuluh) Super Divisi: Spermatophyta (Menghasilkan biji) Divisi: Magnoliophyta (Tumbuhan berbunga) Kelas: Liliopsida (berkeping satu / monokotil) Sub Kelas: Liliidae Ordo: Liliales Famili: Dioscoreaceae Genus: Dioscorea Spesies: Dioscorea hispida Dennst
Cultured Plant Productivity Indonesia Biodiversity plant of Dioscorea hispida Dennst should be well cultured in fertile land
This plant can produced yams as high as 5-15 kg per stem depend on the soil fertility condition...
THE YAMS
The main content of Gadung (Dioscorea hispida Dennst), is carbohydrate. It contains high strach with high amylopectin. But, it has high content of toxic precursor
PHYSICAL CHARCTERISTIC OF GADUNG YAM
Pambayun et al (2001) Kalbuadhi, (2001)
Karbohidrat Protein Lipida Air
Pambayun et al, (2001)
Jenis Umbi
Prot .
Lipid
Ubi Kayu
1,2
0,3
34,7
33
40
0,7
0,06
62,5
75
Gadung
2,1
0,2
23,2
20
69
0,6
0,1
73,5
85
Ubi Jalar
1,8
0,7
27,9
30
49
0,7
0,09
68,5
86
Kentang
2,0
0,1
19,1
11
56
0,7
0,11
77,8
86
Talas
1,9
0,2
23,7
28
61
1,0
0,13
73
85
Suweg
1,0
0,1
15,7
62
41
4,2
0,07
82,0
86
Uwi
2,0
0,2
19,8
45
280
1,8
0,1
75
86
Ganyong
1,0
0,1
22,6
21
70
20
,1
75
65
Gembili
1,5
0,1
22,4
14
49
0,8
0,05
75
85
Keterangan: Satuan senyawa gizi makro Satuan senyawa gizi mikro Satuan Bagian Dapat dimakan
KH
Ca
= g/ 100 g bahan = mg/ 100 g bahan =%
P
Fe
Vit. B1
Air
BDD
Sumber:(DKBM,(1989(
Chips Analog Rice Cake “Sanjai”
Flour Glucose Syrup Ethanol & Asetat
For Foods and Food Products
For Industry necessity
ase doiscore
(
Reaksi enzimatis ini pada bagian umbi yang terluka terjadi sangat cepat, sehingga jika gadung dikupas, segera terjadi pempentukan racun HCN
Dioskorin
(
Sianohidrin
+
HCN
BERBAGAI METODA DETOKSIFIKASI: Pengupasan dengan ketebalan >1cm Perlakuan dengan mikroorganisme Perebusan dalam air mendidih Pemberian abu dan Perendaman Perendaman dalam larutan asam Perendaman dalam larutan basa Perendaman dalam larutan garam Metoda KISS (kupas iris secara simultan) dalam larutan garam yang disirkulasi
Inokulum ditambahkan pada irisan umbi gadung dengan konsentrasi inokulum 0%, 5%, 10%, dan 15% (v/b), fermentasi dilakukan selama 24, 48, dan 72 jam
Umbi gadung
Pati gadung
Yang menarik adalah Mucor tidak terpengaruh oleh HCN
Sasongko, 2009
Perendaman Dalam Larutan garam (C1) Pemberian Abu pada Chips (C2) Chips; 2,4, dan 6 mm
Perebusan dalam Air Mendidih 30 Mt (C3)
Menteri Kesehatan Prof. Dr. Suyudi: “Gadung itu aman, dan baik untuk dijadikan pangan alternatif” (Sripo, 98) Drs. Husni, MM: “Gadung itu enak, waktu kecil, saya biasa makan gadung”. (Gandus,98)
Menteri Sosial Prof. Dr. Ir. Yustika Baharsyah, MSc. Saat mengunjungi Centra Produksi Makanan Olahan Gadung di Gandus Gandus, 98).
Di Toko Prima Sari Jl. Cihampelas No. 91A Bandung Di Hotel Tugu Malang Jl. Tugu No. 3 Malang, Jawa Timur PT. Lestari Jl. Raya Pulo Gadung No. 10 Jakarta
Rendemen pati garut, gadung, dan talas berturut-turut sebesar 13,72%, 13,58%, dan 8,97%. Daya cerna pati RS tipe IV pati garut, gadung, dan talas berturut-turut sebesar 19,57 %, 78,66 %, dan 52,25 % (Purba, 2007).
Gadung Sebagai Bahan Industri Sirup Gula tian i l e n d Pe d): n e r T ri ( lan Dica ang-Thai isa Jep ng b ga: a y n Baha ui, ada ti bar r e p i d
Karbohidrat sederhana
Bahan Berselulosa
Bahan berpati
Langka, mudah
Melimpah, sulit
Melimpah, sedang
Syarat:
• • • •
Mudah ditanam dan bebas hama Produktivitas tinggi Mudah duhidrolisis Investasi relatif rendah
Gadung sebagai bahan industri Sirup Glukosa dan Etanol (SKALA LABORATORIUM) Tepung Gadung Pembuatan suspensi Pengaturan pH 6 Likuifikasi dengan !-amilase Pengaturan pH 4.5
Sakarifikasi dengan gluko-amilase glukosa Pengaturan kons. glukosa Fermentasi dengan Saccharomyces cerevisiae STRE
etanol
A1B1
A1B2
A1B3 Marwansyah, 2009
Buku Tentang Pengolahan Gadung
Oleh(Balitbangnovda( Propinsi(Sumatera( Selatan:( Makanan(Khas( Sumatera(Selatan(kini( diusahakan(bisa( menjangkau(pasar( global(di(masa(datang(
PACKAGE%
FOOD%
HIGH(QUALITY( SELF(LIFE( SAFETY( ECONOMIC(VIABILITY(
PROCESS%
DISTRIBUTION%
A( System( approach( to( achieving( shelfXlife( stability( by( considering( the( components(of(an(integrated(system,(and(the(central(objecHves(of(food( preservaHon((Eskin(and(Robinson,(2001(
BACTERIAL VIABILITY AND PRODUCT STABILITY ON THERMAL PROCESS
Canned foods
Sterilization-Pasteurization DEATH OF PATOGENIC BACTERIA
NUTRIENTS STABILITY Prof. Dr. Ir. Rindit Pambayun, M.P.
AVOID OffFlavor 68
Migra3on(refer(to(the(transfer(of( low(molecular(weight(packaging( materialmcomponents(into(the(food( product(as(a(result(of(contact/(or( interacHon(between(the(food(and( the(package(
Permea3on(refer(to(a(transfer(of( molecules(through(the(package,( either(from(the(product(to(the( environment,(or(from(the( environment(to(the(product(
Sorp3on(refer(to((the( penetraHon(and(dispersal(of( molecules(from(the(product( into,(but(not(through,(the( packaging(material(
p( PRODUCT( PACKAGE(
P( P( P(
p( P( P(
p( P( P( P(
ENVIRONMENT(
DETERIORATIVE%CHANGE%IN%PACKAGED%FOOD%%
ENVIRONMENT%
Light-induced changes Oxygen-induced changes Temperatur-effected... Moisture/ water vapor changes Flavor/ odor exchanges Pest infestation
PACKAGING%
Product-Packaging interaction Packaging migration
FOOD%
Physical changes Microbiologycal changes Chemical/ biochemical changes
Man and Jones, (1994)
Canned food spoilages and the bacteria H2S, mercaptans, indole, skatole, ammonia, CO2, H2
Prof. Dr. Ir. Rindit Pambayun, M.P.
swelling
71
Ikan dan daging bisa terkontaminasi bakteri Clostridium botulinum
Perhatikan memilihnya supaya tidak terjebak kaleng yang mengandung botulinin
Tips memilih: Batas kedaluwarsa Tidak berkarat Tidak penyok Tidak cembung
The Marginal Commodity: Pithecellobium jiringa Jengkol Pithecellobium jiringa, native to Southeast Asia. Its beans are a popular food in Indonesia, and are also consumed in Malaysia (jering), Myanmar (ngapi ), and in Southern Thailand (luk neang).The large brown legumes are very popular and cooked as satay or curry, especially rendang, in Indonesia. The beans are mildly toxic due to the presence of djenkolic acid, an amino acid, which causes djenkolism (jengkol bean poisoning). It causes "spasmodic pain, gout, urinary obstruction and acute renal failure". The condition mainly affects men, to develop renal failure.
x
SODA
Technology
Raw Material
PROCESS
Technology
M
PROCESS
FINAL Product
Added value Market
Market
Technology Innovatif GAPMMI, 2013
Gambir (Uncaria) PROCESS
Teknologi Proses
Tanaman Gambir
Produk ½ Jadi
PROSES
PENGAWET PANGAN
ANTIOKSIDAN DAN ANTIBAKTERI ALAMI
MINUMAN PENYEGAR BAHAN TAMBAHAN
LEBIH KENYAL
ANTI DIARE
ANTI KARIES
Bakso pertama yang diawetkan dengan gambir
ANTI OKSIDAN
Formulasi ekstrak sari daun gambir yang dipadukan dengan teh hijau menjadi Minuman Fungsional
Sinergistik antara epigalo katekin galat dengan katekin gambir
Other Traditional Function: Basic Formulation Resep Abu Nawar (2001) Pesisir Selatan, Padang Sumatera Barat Taluak ayam kampuang, madu satu sendok, sakare gambier, setengah gale air panas, diaduk sampe bebuih, anget langsung diminum! Stamina OK!
The(miracle(of(palm(oil(
Jangan ekspor CPO beli produk hilir sawit!
Mengapa warna pulp ini jingga?
Dari segi industri: Pulp sawit merupakan sumber minyak yang luar biasa nilainya
Apa makna tempurung ini?
Dari segi ilmu pangan: Kernel sawit merupakan sumber minyak yang luar biasa nilainya
Biotechnology for Luwak Coffee Production by Using Isolate taken from feces and then used for coffee fermentation Process
Just Microornaisms and Enzymes in the colon!
We sold coffee bean so cheaply, on the other hand, we bought a cup of coffee in Europes...
Stupid: How much the price of Luwak Coffe in the hand of beautiful woman?
Misterious Roasted Coffee Bean
?
We can make money from this commodity
COFFEHOUSE(IN(PalesHne,(1900(
Modern(COFFEE(HOUSE,(NOW(
DON’T SELL CACAO TO BUY CHOCOLATE
The cocoa used was from Indonesia. Research toward downstream products have to be increased
Indonesia has many kinds of commodity for foods. Some of them are local products and have high potency for being produced as global-commercial foods, foods that give beneficial for increasing added value economically At least, there are some methods regarding development of the local food to global products. Firstly, it may used good raw materials. Secondly, the processes have to be developped in order to get necessary products. Thirdly, the good packaging have to be applied for any commercial food.
92(
THANK YOU
Nama Tempat/ Tgl. Lahir Jabatan PENDIDIKAN S-1 (SARJANA) S-2 (MAGISTER) S-3 (DOKTOR)
: Prof. Dr. Ir. Rindit Pambayun, M.P. : Cilacap, 04 Desember, 1956 : Kepala Pusat Penelitian Pangan UNSRI : Guru Besar Ilmu Pangan Universitas Sriwijaya : TEKNOLOGI PANGAN, (PENGOLAHAN HASIL PERTANIAN) FTP UGM, 1983 : ILMU DAN TEKNOLOGI PANGAN (TEK. HASIL PERKEB.), FTP UGM, 1996 : ILMU PANGAN, (SEKOLAH PASCASARJANA) FTP UGM, 2008
PENGALAMAN DI BIDANG PENELITIAN: 1. Riset Bioteknologi dan Mikrobiologi Pangan, OSAKA UNIVERSITY, JEPANG 1991-1992 2. Reviewer Program Pengabdian Pada Masyarakat DP2M DIKTI, 2002-2004 3. Pembicara pada Seminar Internasional Pangan Fungsional IUFoST, SANGHAI-CHINA, 2008 4. Penelitian Biokimia dan Mikrobiologi Pangan, HOHENHEIM UNIVERSITY, JERMAN 2009 & 2010 5. Riset Kolaborasi tentang Pengembangan Formulasi Pangan Fungsional, HPA INDUSTRI MALAYSIA 2009 DAN 2010 6. Reviewer Program Penelitian DP2M DIKTI Bidang Teknologi Pangan SEJAK 2010 7. Menjalin Kolaborasi Penelitian Pangan dengan FLORENCE UNIVERSITY, ITALY 2011 8. Auditor Industri Biopolimer Untuk Pangan, Cebu FILIPINA, 2013
PENGHARGAAN PENELITIAN: 1. Penghargaan Penerima Hak Paten Tentang Pangan dari Gubernur Sumsel, 2004 2. Penghargaan Peneliti dan Inovator Bidang Pangan Terbaik dari Gubernur Sumatera Selatan, 2012 3. Penghargaan Adhikarya Pangan Nusantara Bidang Peneliti dari Presiden RI, 2012 ORGANISASI PROFESI: 1. Kepala Pusat Penelitian Pangan (PKMT) Universitas Sriwijaya, 2010-2014 2. Direktur LEMBAGA PENGKAJIAN DAN PENGAWASAN OBAT DAN MAKANAN, LPPOM-MUI SUMSEL, 2012-2015 3. Ketua Pokja Konsumsi Pangan DEWAN KETAHANAN PANGAN PROPINSI SUMATERA SELATAN, 2010-2012 4. Wakil Ketua DEWAN RISET DAERAH PROPINSI Dan Ketua DRD Bidang Pangan SUMATERA SELATAN 2012-2015 5. Ketua Umum PENGURUS BESAR PERHIMPUNAN AHLI TEKNOLOGI PANGAN INDONESIA (PATPI) PERIODE 2012-2014 ALAMAT: 1. RUMAH: Jl. Putri Kembang dadar No. 54A, Bukit Lama, Ilir Barat I, Palembang, 30139 Telephon: 0711-445674 HP.: 081227048804 Email:
[email protected] 2. KANTOR: Program Pascasarjana UNSRI, Jl. Padang Selasa 524, Palembang, 30139 Telephon: 0711354222 Faksimil: 0711320310
