Indonesian Food Processing Industries Orientate to Local Potentials

Indonesian Food Processing Industries Orientate to Local Potentials

reported by: Setiawan Liu




















Jakarta, January 1, 2021/Indonesia Media – Indonesian food processing industries should orientate towards business which is based on local food potentials. This is relevant to the development strategy of local food diversification as stipulated in Presidential Decree Number 22 of 2009 concerning the policy of the development strategy of local food diversification namely business development and local food industry. Nowadays, the industry in Tembelang district, Jombang regency only covers porang (Amorphophallus Oncophyllus), cassava, sago. The industry is supposed to cover non-rice food, in which one of them is sorghum. The farmers group in Tembelang, Jombang has offered to the food security agency (BKP) a few days ago, and is ready to become assisted farmers. “We submit the program and concept of sorghum for the development strategy of local food diversification. If they accept, they will recommend it to the Ministry of Agriculture. Small and medium enterprises (UKM) are supposed to earn support from the central government and provincial government,” said Ramadlan, sorghum farmer and small and medium-sized entrepreneur in Jombang.

The program of local food diversification covers two activities, namely industry development (PIPL) and local staple food development (P3L). PIPL is to develop the local food processing industry with bigger size and focus on wheat-based industry. “There are two interns in my place, Nurma and Siwi who focus on the sorghum program too. The grain (of sorghum, is formed into rice, then into flour and cake,” said Ramadlan.

Meanwhile, a young businesswoman in Jakarta, Kartika Ponda said about her diet program by reducing the consumption of white rice. She consumes shirataki rice which she usually buys online. The price is quite expensive, around one million rupiah per kilogram. “My friend shared the sorghum with me. There is an indication that is gluten free. It means, there is no gluten protein in sorghum. I wish to know. if sorghum contains high carbohydrates, (sorghum) is not recommended (when taking a healthy diet),” said Kartika.

Gluten is a general name for the proteins found in wheat (wheat berries, durum, emmer, semolina, spelt, farina, farro, graham), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected. “I am curious about the term ‘gluten-free’ printed on the packaging (of sorghum) and the effects on my diet program. But healthy food goes particularly with a hygienic lifestyle. I reduce to eating fried foods and cooking oil, margarine. But I choose to consume coconut oil instead of cooking oil,” said Kartika. (sl/IM)


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