Potensi Bahan Baku Industri Pati dan Pati Modifikasi di ... · sunlight and water. •The cane will...
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Potensi Bahan Baku Industri Pati dan Pati Modifikasi di Indonesia
Dep.Teknologi Industri Pertanian Institut Pertanian Bogor2011
TITI CANDRA SUNARTI
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Starchy staples is providing the highest portion of energy, 1990-1992
Asia & Africa : >70% of total calories comes from this crops
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Major sources of carbohydrate production in the world
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Natural Sources of sugar
Sugar cane, tebu (Saccharum officinarum)
•Tropical grasses need a lots of sunlight and water.
•The cane will be harvested after12 months
•Yields ~ 100 tons caner per haor 10 tons sugar per ha
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Sugar beet, bit (Beta vulgaris)
Sugar beet is a temperate climate biennial root crop. The beet stores the sucrose in the bulbous root which bears a strong resemblance to a fat parsnip.A typical sugar content for mature beets is 17% by weight Sugar production is only about 7 tons per hectare.
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Nutritive value of major cereals/100g edible portion
Cereal Energy kJ
Moisture %
Protein g
Fat g
CHO* g
NSP* g
TDF* g
Starch g
Sugars g
Wheat 1318 14.0 12.7 2.2 63.9 9.0 12.6 61.8 2.1
Maize 1515 12.0 8.7 0.8 77.7 na 11.0 71 1.6
Rice 1531 11.8 6.4 0.8 80.1 2.0 3.5 80.1 1.0
Barley 1282 11.7 10.6 2.1 64.0 14.8 17.3 62.2 1.8
Sorghum 1610 14.0 8.3 3.9 57.4 na 13.8 (50) 1.3
Millet 1481 13.3 5.8 1.7 75.4 na 8.5 60 4
Rye 1428 15.0 8.2 2.0 75.9 11.7 14.6 75.9 na
Oats 1698 8.9 12.4 8.7 72.8 6.8 10.3 72.8 1.2
* CHO = carbohydrate; NSP = Non-starch polysaccharides; TDF == Total dietary fibre
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Industri2%Pakan
11% Lain29%
Pangan78%
Konsumsi Karbohidrat di Indonesia
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Jagung9%
Ubi Kayu20%
Beras57%
Ubi Jalar4%
Lain22%
Gandum8%
Sumber Karbohidrat untuk Pangan di Indonesia
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Ekspor-Impor Pati dan Pati Termodifikasi IndonesiaTahun 2003
0
50
100
150
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250
Ribu Ton
Pati Pati Termodifikasi
Ekspor Impor
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Ekspor-Impor Pati di Indonesia Tahun 2003
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Ribu Ton
Tapioka Jagung Gandum Kentang Lain-lain
Ekspor Impor
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Pati Termodifikasi
17%
Hidrolisat Pati54%
Pati Alami29%
Konsumsi Pati di Eropa Barat
Pati Alami30%
Pati Modifikasi
23%
Pengental47%
Produk Pati Dunia
Penggunaan Pati di dunia
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Sumber Bahan Baku Industri Pati
Jagung Hampir di seluruh dunia
Gandum Eropa Barat, Amerika Utara, Australia
Kentang Eropa
Ubi Kayu Asia
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Sumber pati biji-bijian, umbi-umbian, dan batang
(1) Biji-bijianSerealia : Beras (Oryza sativa), Gandum (Triticum sp.)
Jagung (Zea mays), Sorgum (Sorgum bicolor),Millet (Eragrotis tef), Barley (Hordeum sp.), Oat (Avena sativa), Rye (Secale cereale), dll
Leguminosa : Kacang hijau, kacang Bogor, kacang merah, dll(2) Akar, umbi, rhizoma
Singkong (Manihot utilisima), Ubi jalar (Ipomoea batata), Kentang (Solanum tuberosum), Talas (Colocasia esculenta),Kimpul (Xanthosoma sp.), Garut (Maranta arundiacea),Uwi (Dioscorea sp.), Suweg (Amorphophallus campanulatus),Iles-iles (A. variabilis), Ganyong (Canna edulis), dll
(3) BatangSagu (Metroxylon sago), Aren (Arenga pinnata), Kelapa Sawit
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Produksi dan Konsumsi Sumber Pati di Indonesia
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10
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30
40
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60Ribu Ton
Beras Jagung UbiKayu
UbiJalar
Sagu Umbilain
Produksi Konsumsi
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JagungTanaman jagung (Zea mays)
Produk utama : biji jagungLimbah hasil pertanian :
Limbah lignoselulosik-Pelepah Jagung
pakan ternak-Klobot jagung
kemasan produk, rokok-Tongkol jagung (Xilan)
xilosa, xilitol, furfural
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Jenis-jenis jagung :berdasarkan kualitas, kuantitas, dan pola komposisi
endosperma jagung
1. Dent2. Flint3. Flour4. Sweet5. Pop6. Pod
Berdasarkan kandungan Amilosa1. Normal Corn 76% Amilopektin2. Waxy Corn 99% Amilopektin3. High Amylose Corn 20-50% Amilopektin
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(1) Dry milling- Jagung pipilan pakan ternak- Tepung jagung (corn meal)
(2) Wet milling : pemisahan komponen jagungProduk : pati (maizena), gluten, maize oil, Hasil samping : corn steep liquor, bungkil
(3) Penggunaan langsung sebagai bahan pangan- Alkali cooked corn based productCo. Tortila, Taco, Corn Mass
- Sweet corn kaya akan phytoglikogen- Popcorn, snack tertua di dunia
maksimum rasio ekspansi 40 kali- Sayuran, baby corn
Pengolahan Jagung
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Pengembangan produk berbasis pati
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Varietas Singkong manis(var. palmata)
Singkong pahit (var. aipi)
Toksisitas (HCN per kg umbi)
HCN < 50 mgTidak beracun
HCN ~ 250 mg
Kandungan pati Lebih rendah Tinggi
Aplikasi Produk pangan Bahan baku Industripati
Singkong/Ubi KayuUmbi kayu tanaman singkong(Manihot utilisima)
Jenis umbi dibedakan atas kandungan HCN dalam umbi
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Umbi
Kulit umbiUbi kayu
Pengeringan
Ekstraksi Basah Onggok
Pati (Tapioka)
Tepung Singkong
Tepung Asia
Pengeringan TapiokaPengeringan Onggok
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Produk olahan dari singkong (di Amerika Selatan)
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Ubi Jalar (Ipomoea batatas)1. Konsumsi langsung
Rebus, bakar, goreng2. Produk pangan olahan
- Tepung ubi jalar, chips3. Pakan Ternak4. Pati ubi jalar industri
Co. Industri gula cair
Jenis-jenis ubi jalar1. Warna umbi
putih, jingga, ungu2. Tekstur umbi setelah dimasak
Keras, kering Lunak, berair, lengketUmbi yang kasar
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Masalah dalam Industri PatiProduksi Pati di Indonesia didominasi oleh industri kecil dan RT
Ind. Rumah Tangga
79%
Ind. Kecil18%
Ind.Menengah dan Besar
3%
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Masalah di Industri Pati
Penggunaan teknologi dan peralatanyang sederhana
kualitas pati rendah- Kadar air tinggi- Derajat asam tinggi- Serat dan kotoran tinggi
Prasarana dan sarana yang tidakmemadai, misalkan pengangkutanyang membutuhkan waktu bahan baku mudah rusak
Kebijakan lain : pajak, subsidi bahanbakar, izin impor, dll.
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Memilih Pati yang Tepat untuk Produk Pangan
Apa sistem produk target ?- Produk yang perlu dimasak atau produk instant ?- Produk makanan beku atau makanan kaleng ?- Berapa lama waktu simpan produk ?- Dalam bentuk fisik apa, pati digunakan ?Apa bahan lain yang terkandung di dalamnya ?Gula ? Asam ? Lemak ? Protein ?Apa pengaruh bahan tersebut terhadap pati & sifat fungsionalnya ?Bagaimana kondisi proses produksinya ?Waktu ? Suhu ? gesekan ?Tentukan jenis pati yang akan digunakan.
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Prospek Pengembangan Industri Gula (Pemanis) Non-Tebu
Departemen Teknologi Industri PertanianInstitut Pertanian Bogor
2011
TITI CANDRA SUNARTI
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World map of sugar productionSugar is produced in 121 countries in the world.Annual global production : 120 millions tons
~70% is produced from sugar cane, and the remaining 30% from sugar beet
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Produksi dan Konsumsi Gula Tebu di Indonesia
0
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1
1,5
2
2,5
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3,5
4
1994 1996 1998 2000 2002 2004 2006
Tahun
Jum
lah
( Jut
a To
n)
Produksi Impor Suplai (Produksi + Impor) Konsumsi
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Dekstrosa5%
Glukosa26%
HFS69%
Konsumsi pemanis per kapita di USA
Low-caloricsweetener
13%
Caloricsweetener
87%
Gula Rafinasi
47%
Corn
Sweetener
53%
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Substitusi Gula Sukrosa1. Gula Palm2. Madu3. Low calory sweetener
- Natural Sweetener- Pemanis sintetis
4. Hidrolisat pati
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Gula Palma
Gula Palma Potensial :- Kelapa- Aren- SiwalanPengembangan Produk- Gula cetak- High density invert palm sugar- Gula semut (crystal palm sugar)
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Indonesia Palm Sugar
Component Palm Juice (Nira)Aren Siwalan Nypa Coconut
Dry matters (g/l)Sucrose (g/l)Reducing sugar (g/l)Protein (g/l)Lipid (g/l)Ash (g/l)N (mg/l)P (mg/l)K (mg/l)Ca (mg/l)Mg (mg/l)
140-180130-1702-441010120010100
100-1506-102
170-180130-1807-94-536011019006030
150-200120-1807-101-60.41–4300–51060-1001200-200010-2030-50
pH 8 6.5 7.5 7.2Sumber : Flach dan Rumawas (1996)
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Gula Turunan Pati dan Bahan Lignoselulosa
Pati
Hidrolisis
Glukosa
Selulosa
Hidrogenasi
Sorbitol
Isomerisasi
Fruktosa
Mannitol
Hemiselulosa
Hidrolisis
Xylan
Xylosa
Hidrogenasi
Xylitol
Maltosa
Maltitol
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Tingkat kemanisan relatif gula & polyol
Gula Kemanisanrelatif (%)
Fruktosa 170
Gula invert 130
Sukrosa 100
Glukosa 75
Maltosa 30
Galaktosa 30
Laktosa 15
Sugar Alkohol(polyol)
KemanisanRelatif (%)
Manitol 40-50
Sorbitol 40-50
Xilitol 100
Arabinitol ~100
Isomaltitol 50
Laktitol 30
Maltitol ~90
L-sorbosa 60-80
D-xilosa 50
Laktulosa ~60