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

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

CONTENT 2 FW/SD/IX/2010/SP ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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 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

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Consumer FARMER INDUSTRY CONSUMERS Value Chain Demand Requirement Information Technology Cost & Yield Special Fund for Seed Development Selection & Planting AGRIBUSINESS ,[object Object],[object Object],[object Object],[object Object],[object Object],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 THE CHALLENGE OF FOOD ENGINEERING -NON RICE- ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],ADDITIVE ,[object Object],[object Object],[object Object],FW/SD/IX/2010/SP PROCESS VARIOUS FLOUR DOUGH EXTRUDER FORMING DRYING

FW/SD/IX/2010/SP AGRIBUSINESS STRUCTURE VERTICAL INTEGRAL ,[object Object],[object Object],[object Object],FARMER 1 FARMER N FARMER 2 FARMER 3 ,[object Object],[object Object],[object Object],[object Object],[object Object],AGRI INDUSTRY ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],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 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],7

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Development of local based flour as food ingredient

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

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 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

8. THANK YOU 8 FW/SD/IX/2010/SP

Development of local based flour as food ingredient

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