ADAPTATION FOR INDONESIA STAPLE FOOD SUSTAINABILITY IN CONTINUOUS CLIMATE CHANGE

1. UniversitasUdayana 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 GedungPasca-SarjanaUniversitasUdayana 16 October 2013

2. 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

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 KetahananEkonomidanPanganPerdesaanMandiriBerbasisNilaiTambah).Pangan 22(2): 71-85, 2013 • Rationally Optimum Paddy Production: Chances and Challenges (ProduksiPadi Optimum Rasional: PeluangdanTantangan). Pangan 21(2): 281-296, 2012 • Sago: Resource for Staple Food Diversification (Sagu: SumberdayauntukPenganekaragamanPanganPokok). Pangan 20(1): 27-40, 2011. • Cassava Based Food Security (KetahananPanganBerbasis Cassava). Pangan 19 (1): 3-13, 2010. • Research and Development for Cassava Based Industries (PenelitiandanPengembanganUntukIndustriBerbasis Cassava). JurnalTeknologiIndustriPertanian19(3): 191-202, 2010. • Policies Needed to Encourage Flour Agroindustry Development Within the Perspective of Food Security (KebijakanPendorong Agroindustri TepungDalamPerspektifKetahananPangan). 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

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).

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 ... http://en.wikipedia.org/wiki/Staple_food

11. CLIMATE CHANGE IMPACTS ON CROPS PRODUCTION

14. Table 1. Examples of harvesting failure of paddy

15. OPTIMUM RICE PRODUCTION - INDONESIA

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

20. ADAPTATION TO AVAILABLE FOOD

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

23. Consumption Rate of Some Food Stuffs (Gram/cap/day) Source: Ariani (2010)

24. Wheat flour consumption rate (%) Source: HardinsyahdanAmalia (2007)

25. Table 2. Nutritive value of some carbohydarate commodities source

26. Table 3. Types of local food made ​​from sago

27. Table 4. Comparison of requirement parameters for Indonesia food crop production

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.

33. THANK YOU

34. 5. PANGAN BERBASIS TEPUNG KOMPOSIT

35. Carbohydrate content of some food commodities

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. • Komposisitepung komposit sesuai denganproduk 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. AplikasiTepungKomposit • Padaprinsipnyatepungkompositdapatdiaplikasikansangatluasuntukpengolahanberbagaiprodukpangan yang memerlukan sifat mengembang dan tidak. • Untukproduk-produk yang tidakmembutuhkansifatmengembang atauelastis sangat luas sepertiproduk biscuit, muffin, cakes, danproduksejenisnya.

39. TEPUNG KOMPOSIT UNTUK PEMBUATAN ROTI TAWAR • Secaraumum, penggunaantepung non teriguuntuksubstitusi sampai20% masihmenghasilkanroti yang dapatditerima. • Tepung BIMO/MOCAF dapatmensubstitusisedikitlebihbesardari 20% untukmenghasilkanroti yang masihdapatditerima

40. TEPUNG KOMPOSIT UNTUK PEMBUATAN MIE • Mie yang dibuatdari tepung komposit dengantepung non terigusampai30% mempunyai sifat reologi dan karakter mi yang tidakberubah. • Tepung komposit berupa terigu 80% dan tepung ubikayu 20% yang difortifikasi dengan tepung jagung 5% dapat menghasilkan mi yang sesuai dengan standar (Yulmar, 1997). • Tepungkompositdengankandungantepung non terigusampai 20 % tidakmerubahrheologidapatditerimakonsumendenganbaik

41. Contoh PRODUK denganKomponen Non TeriguRelatifTinggi Brownish Kukus Ubijalar, Dapatmenggunakantepungubijalarsampailebihdari 70%

42. Black Forest MenggunakanTepungUbijalar 50%