Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menunjang Ketahanan Pangan Berkelanjutan

https://doi.org/10.22146/agritech.9717

Wuri Marsigit(1*)

(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Bengkulu, Jl. Raya Kandang Limun, Bengkulu 38371. Tel. 0736-21170
(*) Corresponding Author

Abstract


The purpose of this study was to inventory and identify Bengkulu Local Food Processing Products diversity and the prospect to support sustainable food security. The study was conducted for about 9 months, from March to November 2009 in 10 regencies in Bengkulu Province. Respondents included 107 and met the following criteria: the owners of food home industry, restaurant, catering, cafeteria, and housewives who produce and sell food processing products. The respondents were interviewed using a structure questionnaire and randomly selected as a representation of coastal, downhill and uphill area. Collected data were analyzed descriptively. The results indicated that the raw materials of the products in costal area were dominated by fish and seafood (62.86 %), in downhill area were cereals, tubers and beans (61.11 %), and in uphill area were horticulture. Nutrient contents were dominated by carbohydrates (42.06 %). Majority of food producers had lack of knowledge and application of good manufacturing practices (93.46 %). Some of the products could be recommended to support the improvement of nutritional status for the community (39.25 %) and the others were promoted as food packaging products (34.76 %).

ABSTRAK

Penelitian  ini  bertujuan  untuk  menginventarisir  dan  mengidentifikasi  jenis-jenis  pangan  olahan  lokal  Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara meng- gunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian menunjukkan bahwa bahan baku utama produk di wilayah pesisir didominasi oleh produk perikanan (62,86 %), di wilayah dataran sedang oleh produk tanaman pangan (61,11 %), sedangkan di dataran tinggi oleh produk hortikultura (66,67 %). Kandungan gizinya sebagian besar produk adalah sumber karbohidrat (42,06 %). Rata-rata nilai tambah produk olahan pangan adalah 44,54 %. Sebagian besar responden belum memahami dan menerapkan cara produksi makanan yang baik (93,46 %). Berdasarkan potensi pro- mosinya, maka beberapa produk dapat dikembangkan sebagai untuk menunjang perbaikan gizi (39,25 %) dan industri rumah tangga produk makanan kemasan (34,76 %).


Keywords


Food processing products; diversity; food; security; sustainable

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DOI: https://doi.org/10.22146/agritech.9717

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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