PERANAN KETEKNIKAN DALAM KETAHANAN PANGAN (MANDIRI DAN BERDAULAT)

Peranan Keteknikan dalam Ketahanan Pangan (Mandiri Dan Berdaulat) Seminar Nasional Excess 2017, 4 Maret 217, Himatemia FT UNILA

PERANAN KETEKNIKAN DALAM KETAHANAN PANGAN (MANDIRI DAN BERDAULAT) Purwiyatno Hariyadi Profesor Bidang Food Process Engineering,

Dept. Ilmu & Teknologi Pangan, Fakultas Teknologi Pertanian dan Senior Scientist Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center,

Institut Pertanian Bogor

Seminar Nasional Excess 2017 Himatemia FT UNILA

Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]

PERANAN KETEKNIKAN DALAM KETAHANAN PANGAN (MANDIRI DAN BERDAULAT) Kata –Kata Kunci /Pembahasan: 1. Ketahanan pangan? 2. Mandiri dan Berdaulat ? 3. Peranan keteknikan dalam ketahanan pangan (mandiri dan berdaulat) ?



Phariyadi.staff.ipb.ac.id

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• Ketahanan Pangan UU Pangan No 18, 2012 Ketahanan Pangan adalah kondisi terpenuhinya pangan bagi negara sampai dengan perseorangan, yang tercermin dari tersedianya pangan yang cukup, baik jumlah maupun mutunya, aman, beragam, bergizi, merata, dan terjangkau serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat, untuk dapat hidup sehat, aktif, dan produktif secara berkelanjutan.



• Ketahanan Pangan Ketersediaan Pangan

Pilar & Indikatornya

 Jumlah  Mutu & Gizi Pangan  Keamanan Pangan

Keterjangkauan  Akses Fisik  Akses ekonomi /Akses

Pangan

 Akses Sosial Budaya (kesukaan, agama,dll)

Konsumsi (Asupan) Pangan

 Kecukupan asupan  Pengolahan pangan  Sanitasi/higiene


• Keberlanjutan  Stabilitas suplai/keterse diaan, akses, konsumsi

Perseorangan: hidup sehat, aktif, dan produktif secara berkelan -jutan



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• Ketahanan Pangan Mandiri

Perseorangan: hidup sehat, aktif, dan produktif secara berkelanju tan

UU Pangan No 18, 2012: Kemandirian Pangan = kemampuan negara dan bangsa dalam memproduksi pangan yang beraneka ragam dari dalam negeri yang dapat menjamin pemenuhan kebutuhan pangan yang cukup sampai di tingkat perseorangan dengan memanfaatkan potensi sumber daya alam, manusia, sosial, ekonomi, dan kearifan lokal secara bermartabat. Seminar Nasional Excess 2017 Himatemia FT UNILA


• Ketahanan Pangan Mandiri

SUMBER DAYA LOKAL


Indikator Kemandirian: Ketergantungan pada impor : • Pangan pokok • Benih, mesin-mesin, kemasan, ingridien, dll Seminar Nasional Excess 2017 Himatemia FT UNILA



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• Ketahanan Pangan Mandiri dan Berdaulat


SUMBER DAYA LOKAL

UU Pangan No 18, 2012: Kedaulatan Pangan adalah hak negara dan bangsa yang secara mandiri menentukan kebijakan pangan yang menjamin hak atas pangan bagi rakyat dan yang memberikan hak bagi masyarakat untuk menentukan sistem pangan yang sesuai dengan potensi sumber daya lokal. Seminar Nasional Excess 2017 Himatemia FT UNILA



SUMBER DAYA LOKAL


Daulat Negara dan Keterlibatan aktif masyarakat lokal




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SUMBER DAYA LOKAL

Indikator Kadaulatan :

• • •

Tingkat keterlibatan masyarakat lokal Tingkat diversifikasi sumber pangan lokal Kesejahteraan masyarakat: petani, peternak, nelayan, pekebun, dlll



• Peranan Keteknikan?


SUMBER DAYA LOKAL

Indikator Kadaulatan :

• • •

Tingkat keterlibatan masyarakat lokal Tingkat diversifikasi sumber pangan lokal Kesejahteraan masyarakat: petani, peternak, nelayan, pekebun, dlll




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• Peranan Keteknikan?

Meningkatkan

KETEKNIKAN

INOVASI

Perseorangan: hidup sehat, aktif, dan produktif secara berkelanjutan .

• ketersediaan • Keterjangkauan • Kecukupan konsumsi • Kemandirian • Kedaulatan PANGAN



• Peranan Keteknikan?  Sejarah : 7

Populasi Dunia (Miliar)

6 6

2000

5

1990 1980

4

1970 1960

3

1930

2

1864

1 Pemburu/Pengumpul

4 juta tahun Yang Lalu

10 000 tahun Yang Lalu


Industrial 1800 1900

2000 Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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Napoleon Bonaparte:


6 6 5 4

Sayembara berhadiah untuk mengatasi permasalahan kekurangan gizi dan keracunan pangan yang melanda tentara Perancis saat itu

3

2000 1990 1980 1970 1960

1795

1930

2

1864

1 Industrial

Pemburu/Pengumpul



1800 1900





6 6 5 4

Nicholas Francois Appert (i) Botol gelas diisi makanan, (ii) Ditutup rapat, (iii) Dipanaskan dalam air mendidih beberapa saat, lalu (iv) Didinginkan

 Appertization

3 2

2000 1990 1980 1970 1960

1804

1930 1864

1 Pemburu/Pengumpul





Awal Teknologi Pangan



7




6 6

2000

5

1990 1980

4 3

1970 1960

1864

1930

2

1864 Awal Ilmu & Teknologi Pangan

1

Industrial

Pemburu/Pengumpul



1800 1900





6 6 5

• • • •

Fiber crates Cellulose packaging Gable-top, waxed milk cartons Sliced bread

2000 1990 1980

4

• Regulations e.g. Food, Drug,

1970 1960

and Cosmetic Act 3

1930s

1930

2

1864

1 Pemburu/Pengumpul







8




6 6 5 4

• • • • • •

Automation Mass production Frozen foods Vending machines FAO (1945) WHO (1948)

3

2000 1990 1980 1970 1960

1940s

1930

2

1864

1 Industrial

Pemburu/Pengumpul



1800 1900





6 6 5 4

• Frozen dinners • Food for bomb shelters • Frozen, ready-to-eat bakery goods • Controlled-atmosphere packaging

3

2000 1990 1980 1970 1960

1950s

1930

2

1864

1 Pemburu/Pengumpul







9




6 6 5 4

• • • • • • •

Diet foods Process control computers Clean-in-place Aseptic canning Drying improvements HACCP (1959-1960) CODEX (1st session-1963)

2000 1990 1980 1970 1960

1960s

3

1930

2

1864

1 Industrial

Pemburu/Pengumpul



1800 1900



• Peranan Keteknikan?  Sejarah :


7

• Energy efficiency

6 6

• Water/waste utilization

5

• Membrane processing

2000 1990

• Health/organic foods

4

• Computers

1980

1970s

1970 1960

3

1930

2

1864

1 Pemburu/Pengumpul







10




7 6 6

• Dechemicalization

5

• Automation • Aseptic processing

4

2000 1990

1980s

1980

• Irradiation

1970 1960

• Packaging

3

1930

2

1864

1 Industrial

Pemburu/Pengumpul



1800 1900





7 6 6

• Intelligent Packaging

5

• Low Carb

2000

1990s

1990

• Sachet Packaging 4

1980

• Functional Foods

1970 1960

• UU Pangan RI (UU no 7/1996)

3

1930

2

1864

1 Pemburu/Pengumpul







11


• Peranan Keteknikan?  Sejarah : 7 2000s


6 6

• • • • •

5 4

2000

Aseptic Processing/UHT Non-thermal Processes RFID Packaging Chef-Like

1990 1980 1970 1960

3

1930

2

1864

1 Industrial

Pemburu/Pengumpul



1800 1900




2010s

2010


6 6

2000

• • • • •

5 4

Nano-Technology Intelligence packaging FSMA (2011)  HARPC UU Pangan No 18, 2012 TAACP (2014)

1990 1980 1970 1960

3

1930

2

1864

1 Pemburu/Pengumpul







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APA YANG ANDA BISA LAKUKAN? - sekedar contoh  meningkatkan Nilai Pangan




FOOD VALUE

=

A

B

Xs x


Ys Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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FOOD VALUE

=

A

B

x

QTY/Calorie




FOOD VALUE

=

A

B

x


QTY/Calorie Price Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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Flavor Taste

FOOD VALUE

=

A

B

x

QTY/Calorie Price Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]



Flavor Taste

FOOD VALUE

=

A

B

x


QTY/Calorie

Nutrition

Price Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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Flavor Taste

FOOD VALUE

=

A

B

x

QTY/Calorie Price

Nutrition

Time to Prepare

“handling complexity”




Texture Appearance Flavor Taste

FOOD VALUE

=

A

B

x


QTY/Calorie Price

Nutrition

Time to Prepare




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FOOD VALUE

=

A

B

x

QTY/Calorie Price

Performance Nutrition

Functionality

Time to Prepare






FOOD VALUE

=

A

B

x


QTY/Calorie Price

Ethic ETC Eco-Friendliness Performance Nutrition

Functionality

Time to Prepare




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Quality Factors Texture Appearance

Eco-Friendliness

Flavor Taste

FOOD VALUE

=

A

B

x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare





Quality Factors

Safety

Texture

Factors

Appearance Flavor Taste

FOOD VALUE

=

A

B

x


QTY/Calorie Price


Functionality

Time to Prepare




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Quality Factors

Safety

Texture

Factors

Appearance

Eco-Friendliness

Flavor Taste

FOOD VALUE

=

A

Physiological

Safety x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare





Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x


QTY/Calorie Price


Functionality

Time to Prepare




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Quality Factors

Safety

Texture

Factors

Appearance

Eco-Friendliness

Flavor Taste

FOOD VALUE

Psychological

= Safety

Physiological

Safety x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare





Quality Factors Psycological Safety FOOD VALUE

Texture Appearance

• Cultural/Life Style • Belief =

• Religion

Flavor Taste

x


QTY/Calorie Price


Functionality

Time to Prepare




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Texture Appearance


• Religion

Eco-Friendliness

Flavor Taste

x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare






Texture Appearance


• Religion

Flavor Taste

x


QTY/Calorie Price


Functionality

Time to Prepare




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Texture Appearance


• Religion

Eco-Friendliness

Flavor Taste

x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare






Texture Appearance


• Religion

Flavor Taste

x


QTY/Calorie Price


Functionality

Time to Prepare




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Quality Factors Physiological Safety FOOD VALUE

• Chemicals • Physicals = • Microbiologicals x

Texture Appearance

Eco-Friendliness

Flavor Taste

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare





Quality Issues CHEMICAL HAZARDS:

Physiological Safety FOOD VALUE



Texture

Ethic ETC

Include natural chemicals that may be in a food or Appearance Eco-Friendliness chemical agents that we Flavor Taste Performance may add to a food (cleaning agents).Functionality QTY/Calorie Nutrition Price

Time to Prepare




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Quality Issues

• Also include alergen Physiological Safety FOOD VALUE



• Peanuts • Tree Nuts (walnuts, pecans,

ETC hazelnuts/ Texture Ethic almonds, cashews, macadamia nuts, pistachio

Appearance Eco-Friendliness nuts, etc.)

• Milk Performance • Egg • Wheat QTY/Calorie Nutrition Functionality • Soy • Fish “handling Price Time to Prepare • Shellfish complexity”

Flavor Taste



Quality Issues

PHYSICAL HAZARDS:




Include ETC that Texture foreign Ethic objects can be introduced into food Appearance Eco-Friendliness during growing, harvest/slaughter, and or Flavor Taste Performance processing.

QTY/Calorie Functionality • rocksNutrition (vegetables) • bone (animal products), and “handling metalto(from processing Price • Time Prepare complexity” equipment). Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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Quality Issues

MICROBIOLOGICAL HAZARDS:



Texture

Ethic ETC

Include bacteria like Appearance Eco-Friendliness Salmonella, viruses like Hepatitis, and parasites like Flavor Taste Performance those that cause trichinosis.

QTY/Calorie Price

Nutrition

Functionality

Time to Prepare




APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Inovasi ke depan (menuju Era Industri 4.0)

Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x


QTY/Calorie Price


Functionality

Time to Prepare




25


APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” Bagaimana membuat “FOOD VALUE” manjadi :

• • • • • •

Available? Readable? Retrievable? Transferable? Communicable? SMART?  able to apply a scientific logic



APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” How to make information of “FOOD VALUE” readily :

• • • • • •

Available? Readable? Retrievable? Transferable? Communicable? SMART?  able to apply a scientific logic


• Keterlibatan konsumen • Keterleurusan • Analisis  sistim logistic/inventory Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” Example :







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RipeSense®




SensorQTM




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APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” The Internet of “everythings”



APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” The Internet of “everythings” In-Store product engagement (Millennials) Source: Interactions, Retail Perception Report, Sept. 2014

34%

29%

Make mobile shopping lists

Scan products to get info, deals or experiences


27%

Communicate via mobile about products Purwiyatno Hariyadi Web: phariyadi.staff.ipb.ac.id Email: [email protected]


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APA YANG ANDA BISA LAKUKAN? - sekedar contoh  Apa itu Industri 4.0  Era of SMART “everythings” The Internet of “everythings”

AS CLEVER AS

AS EASY AS

AS IMMEDIATE AS

AS INFORMATIVE AS

AS SOCIAL AS

AS VISUAL AS

AS PERSONAL AS

AS ENTERTAINING AS



INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0)

Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x


QTY/Calorie Price


Functionality

Time to Prepare




30


INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0) 1. Kesehatan

Quality Factors

Safety

Texture

Factors

Appearance

Eco-Friendliness

Flavor Taste

FOOD VALUE

Psychological

= Safety

Physiological

Safety x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare




INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0) 1. Kesehatan 2. Kepraktisan

Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x


QTY/Calorie Price


Functionality

Time to Prepare




31


INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0) 1. Kesehatan 2. Kepraktisan 3. Kenikmatan

Quality Factors

Safety

Texture

Factors

Appearance

Eco-Friendliness

Flavor Taste

FOOD VALUE

Psychological

= Safety

Physiological

Safety x

Performance

QTY/Calorie Price

Ethic ETC

Nutrition

Functionality

Time to Prepare




INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0) 1. Kesehatan 2. Kepraktisan 3. Kenikmatan • Faktor ekonomi

Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x


QTY/Calorie Price


Functionality

Time to Prepare




32


INOVASI (PRODUK) PANGAN ?  Trend ke depan (menuju Era Industri 4.0) 1. Kesehatan 2. Kepraktisan 3. Kenikmatan • Faktor ekonomi • Prasyarat: KEAMANAN

Quality Factors

Safety

Texture

Factors


FOOD VALUE

Psychological

= Safety

Physiological

Safety x

QTY/Calorie Price


Functionality

Time to Prepare




TERIMAKASIH Seminar Nasional Excess 2017 Himatemia FT UNILA



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PERANAN KETEKNIKAN DALAM KETAHANAN PANGAN (MANDIRI DAN BERDAULAT)

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