BETTER INGREDIENTS… for BETTER VALUE OF...

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Purwiyatno [email protected] [email protected]

BETTER INGREDIENTS…for BETTER VALUE OF FOODS

Purwiyatno Hariyadiphariyadi.staff.ipb.ac.id

Purwiyatno [email protected]

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Ingridien panganadalah bahan• bahan baku,

• bahan tambahan, • zat gizi

• bahan fungsionalyang digunakan dalam

kegiatan produksi pangandengan berbagai tujuan

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(i) menjamin keamanan pangan,

(ii) Memperpanjang masa aman(masa simpan)

(iii) memperbaiki nilai gizi, (iv) memberikan/memperbaiki

sifat fungsional, (v) memperbaiki sifat fisik(warna, tekstur, penampilan

lainnya, dan(vi) Standarisasi produk

(vii) dll

Tujuan ?


maka ………..pemilihan

ingridien yang sesuai menjadi

kebutuhan industri.

Regulasi

memenuhi tuntutan pasardan regulasi

NIKMAT

Tujuan

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PANGAN & INGRIDIEN PANGAN FUNGSIONAL :

• Memberikanperlindungan bagitubuh : Serangan jantung kanker

• Memberikan manfaat :• Meningkatkan fungsi kognisi• Meningkatkan kesehatan

pencernaan


Meningkatkankinerja/Stamina :

• “energy drink”• “sport foods”• Antioxidants• Meningkattkan kesehatan

tulang/sendi• Dll• “Natural alternative”

PANGAN & INGRIDIEN PANGAN FUNGSIONAL :

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• Consumer are trying to increase their intake :

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• Consumer are trying to limit or avoid :


PANGAN & INGRIDIEN PANGAN UNTUK :

• Memberikankemudahan/kepraktisan

• Lebih mudah (mudah disimpan, dibuka, dikonsumsi, dibuang, dll)

• “Tidak pakai lama”

• Fast and Simple• “Take Out”/”Grab&Go”• Frozen Foods• “Bite size”• Microwaveable

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NIKMAT


• Memberikan sensasi sensori• Lezat & nikmat • Lebih menyenangkan dan lebih

menghibur• Lebih etnis & eksotik

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NIKMAT


• Memberikan sensasi sensori• Lezat & nikmat • Lebih menyenangkan dan lebih

menghibur• Lebih etnis & eksotik• Lebih “maknyus”


TRENNIKMAT

Kenampakan “first impression” Tampilan bagus?

• warna• bentuk• Konsitensi/tekstur• Ukuran• Design

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TRENNIKMAT

Kenampakan-Warna


TRENNIKMAT

Tekstur & bentuk

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TRENNIKMAT

Tekstur & bentuk


TRENNIKMAT

Kenikmatan- sensasi “makyus”

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TRENNIKMAT

Kenikmatan- sensasi “makyus”


BETTER INGREDIENTS?AMAN (Jasmani & Rohani)

Ekonomis

NIKMAT

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3 Key point ofFood Ingredients

1. Replacement ingredients (eg alternatives for fat, sugar, salt and

artificial ingredients)

2. Added benefit ingredients (eg fibre, protein and functional

ingredients)

3. Value-added reformulation :(eg. Flavour, texture modifier,

emuslifier, etc

BETTER INGREDIENTS?


Sucralose Containing Product LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)

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Stevia Containing Product LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Brain, Bone and Digestive System Claim Product LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)

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Lactose Free Products LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Gluten Free Products LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)

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High Protein Claim Product LounchesTargett, J. Ryan, F., Trotter, R (2013)(Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Sports.

• Endurance athletes: 1.2-1.4g protein per kg bw per day, • Strength athletes: 1.2-1.7g per kg bw per day.

Churchward-Venne, TA, et al. (2012) Nutrition & Metabolism:To maximize muscle strength and size, it was recommended that 20-25g of whey protein (or Soy Whey) be consumed immediately following exercise. [The full-text article can be accessed at http://tinyurl.com/ky9p3hl.]

Protein Ingredients Protein Ingredients?2013 Protein Trends & Technology(Seminar report, A Global Food Forums, Inc, Event. globalFoodForums.com)

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Weight Management

• High-protein meals are thought to help induce satiety by acting on brain regions involved in energy homeostasis. Additionally, higher protein diets may help muscle-sparing effects when dieting.

Sustained periods of negative energy balance can decrease body mass, as well as skeletal muscle mass, and consuming dietary protein at levels above recommended amounts may attenuate loss of muscle mass.



Aging

• Lean body mass typically declines with aging. • Age-related lean body mass (LBM) loss can be driven, in

part, by physical inactivity and poor nutrient intake. • Aging, physical inactivity, bed rest, illness, injury and

inflammation can all drive LBM loss. LBM loss can be debilitating, with loss of physical strength and increased susceptibility to illness. First, protein sources vary in amino acid composition

and quality glutamate (umami)


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AMAN(Jasmani & Rohani)

Ekonomis

NIKMAT


TERIMAKASIH

BETTER INGREDIENTS… for BETTER VALUE OF...

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