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
BOGOR AGRICULTURAL UNIVERSITY
FACULTY OF AGRICULTURAL TECHNOLOGY
IPB Campus Dramaga Bogor - INDONESIA 16002
TAJUDDIN BANTACUT
Agro-industrial Technologist
Environmental Engineer
(Regional) Development Planner
Phone: +62-811-113-851; Fax: +62-251-8623-203
Email : tajuddin@ipb.ac.id; bantacuttajuddin@gmail.com
Written Papers
1.
2.
3.
4.
5.
6.
7.
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): 281-296, 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): 191-202, 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.
PRESENTATION OUTLINE
1. INTRODUCTION
2. CLIMATE CHANGE IMPACTS ON CROPS
PRODUCTION
3. OPTIMUM RICE PRODUCTION – INDONESIA
4. ADAPTATION TO AVAILABLE FOOD
5. CONCLUSIONS
6. RECOMMENDATIONS
INTRODUCTION
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).
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
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 ...
http://en.wikipedia.org/wiki/Staple_food
CLIMATE CHANGE IMPACTS ON
CROPS PRODUCTION
Table 1. Examples of harvesting failure of paddy
Case
Aceh
East Java
Year
Total
Damage
(ha)
2013
1,538
2011
125,000
2013
2013
Flood
Waspada
Online
(Local News Paper)
Kompas 26-7-2011
6,655
Flood
Actual.co 15-8-2013
659
Flood
Bisnis Indonesia 153-2013
2013
Banten
2012
10,452
South
Sumatera
2013
West
Nusatengg
ara
Source
leafhoppers
West
Sumatera
West Java
Causes
2,200 Flood damaged dam
Okezom.com 11
January 2013
Drought
Tempo.co 26-11-2012
280
Flood
Sumatera
Ekpres
Online (10-4-2013)
2012
97
Drought
Pikiran Rakyat (31-82012)
2012
2,928
Drought
MICOM 18-9-2012
OPTIMUM RICE PRODUCTION
- INDONESIA
8
Productivity (ton/ha)
7
6
5
Cina
India
4
Indonesia
3
Jepang
Thailand
2
Dunia
1
1961
1964
1967
1970
1973
1976
1979
1982
1985
1988
1991
1994
1997
2000
2003
2006
0
World Rice Production, main producers (FAO, 2008)
80
70
60
50
Production
(MillionTon)
40
Productivity (Hkg/Ha)
30
Harvested area
(Million Ha)
20
10
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
0
Figure 1. Indonesia rice production profile
(Source of Data: BPS, Agriculture Statistics)
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
Land use conversion
Total addition to
existing production
Government plan to reduce to
7,27%
Land use function conversion rate
of 110,000 ha/year would reach
400,000 ha in about 3 years
Integrated improvement through
intensification, extensification and
post-harvest handling
1,560,000
(1,651,000)
14,591,000
ADAPTATION TO AVAILABLE FOOD
Main Food Crops
Climate Dependent
• Rice
• Maize
• Wheat
• Potatoes
Climate Independent
• Cassava
• Sago
• Palm
• Some Bananas
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
Sago & other
tuber crops
10,87
8,71
6,84
7,60
6,56
- 11,99
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
Fruits
139,13
139,96
158,26
154,3
136,29
0,59
86,96
64,71
93,41
87,40
63,20
-3, 14
Source: Ariani (2010)
Wheat flour consumption rate (%)
Year
Urban
Rural
Total
1993-1996
59.0
106.4
85.3
1996-1999
-3.3
-3.5
-3.1
1999-2002
12.2
13.4
13.6
2002-2005
6.1
12.5
8.6
Rata-rata
18.5
32.2
26.1
Source: Hardinsyah dan Amalia (2007)
Table 2. Nutritive value of some carbohydarate commodities source
Content (%, dry basis)
Energy
(Calorie)
Commodity
Water
Carbohydrate
Protein
Fat
Rice
12.0
80.00
7.00
0.50
359.70
Rice flour
13.0
90.69
7.82
0.80
401.26
Wheat flour
12.0
87.84
10.11
1.48
405.11
Fresh cassava
59.4
92.92
1.71
0.49
157.00
Cassava flour
12.1
93.04
2.43
0.77
393.75
Tapioca
12.0
86.90
0.50
0.30
362.00
Maize
24.0
83.68
10.39
4.47
416.58
Sweet potatoes
68.5
88.57
5.71
2.22
397.14
Potato
64.0
93.61
2.50
1.11
394.44
Sago Starch
14.7
98.49
0.82
0.23
353.00
Caloric ratio
to rice
1.00
1.12
1.13
0.44
1.09
1.00
1.16
1.11
1.10
0.98
Table 3. Types of local food made ​from sago
Local name
Papeda
Kapurung
Sagu lempeng
Buburnee
Bagea
Ongol-ongol
Origin
Maluku and
Papua
South Sulawesi
Papua and
Maluku
Preparation
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.
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.
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 15-20 minutes until
cooked.
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.
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.
Maluku, Papua,
Sulawesi, and
West Java
The preparation is similar to papeda, but mixed with brown sugar.
Table 4. Comparison of requirement parameters for Indonesia food crop production
Parameter
Consumption (kg/capita/year)
Productivity (ton/ha)a
Land requirement (ha/person/year)
Current Indonesia Population (million)
Total consumption (ton)
Total land requirement (ha)
Total land requirement (ha/year)
Indonesia Population 2030 (million)
Total land requirement 2030 (ha)
Land characteristics
Land type
Water consumption
Climate influence
Fertilizer used
Pest attack
Rice
130x
3
0.043
230
29.900.000
9.890.000
4.945.000 b
270
5.805.000
Fertile and
irrigated
Mainly
Wetland
(rice field)
Very high
Very high
Very high
Very high
Cassava1
320y
40
0,008
230
73.600.000
1.840.000
1.840.000c
270
2.160.000
Marginal to
fertile
Sago2
135z
25
0,0054
230
33.750.000
1.350.000
1.350.000d
270
1.584.000
Swamp and
coastal
Wet and dry
lands
Wet land
Low
Low
Low
Low
High
Low
Low
Low
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
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.
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
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.
THANK YOU
Carbohydrate content of some food commodities
Commodity
Energy Carbohydrate
(kkal)
(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
Sweet potatoes flour
367
94.1
1.02
Yellow corn
361
74.3
1.00
Breadfruit flour
302
78.9
0.84
0.67
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.
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.
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.
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
TEPUNG KOMPOSIT UNTUK
PEMBUATAN MIE
o Mie yang dibuat dari tepung komposit dengan tepung non terigu
sampai 30% mempunyai sifat reologi dan karakter mi yang tidak
berubah.
o Tepung komposit berupa terigu 80% dan tepung ubikayu 20% yang
difortifikasi dengan tepung jagung 5% dapat menghasilkan mi yang
sesuai dengan standar (Yulmar, 1997).
o Tepung komposit dengan kandungan tepung non terigu sampai 20 %
tidak merubah rheologi dapat diterima konsumen dengan baik
Contoh PRODUK dengan Komponen
Non Terigu Relatif Tinggi
Brownish Kukus Ubijalar,
Dapat menggunakan
tepung ubijalar sampai
lebih dari 70%
Black Forest
Menggunakan
Tepung
Ubijalar 50%