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BKP Kementan Kembangkan Industri Pangan Berbasis Tepung Lokal

Bisnis Metro, BOGOR – Untuk dapat menyediakan tepung berbasis pangan lokal yang dibutuhkan industri pangan, Badan Ketahanan Pangan (BKP) Kementerian Pertanian terus memantapkan persiapan Pengembangan Industri Pangan Lokal (PIPL), dengan mengundang sejumlah pakar dari berbagai perguruan tinggi.

Menurut Kepala BKP Agung Hendriadi, kegiatan PIPL diarahkan untuk memproduksi tepung berbasis pangan lokal guna menyediakan bahan baku alternatif bagi industri olahan pangan.

“Kami akan memproduksi tepung berbasis pangan lokal dengan kualitas yg baik untuk mendukung industri pangan dalam negeri,” jelas Agung dalam pertemuan pemantapan kegiatan PIPL di Bogor, Jumat, (8/2/2019).

Dijelaskan Agung, untuk mengembangkan kegiatan strategis ini, pihaknya sudah berkoordinasi dengan Kamar Dagang Indonesia (Kadin) dan Gabungan Pengusaha Makanan dan Minuman Indonesia (Gapmmi). “Mereka siap menjadi off taker atau pembeli dari produk yang dihasilkan,” tambah Agung.

Selain itu, Agung juga mengarahkan agar aspek bisnis dan kelembagaan dari kelompok yang akan melaksanakan PIPL harus diperkuat.

Untuk tahun ini, PIPL dilaksanakan di 10 provinsi yaitu Riau, Lampung, Kepulauan Riau, Jawa Barat, Jawa Tengah, Sulawesi Selatan, Gorontalo, NTT, Maluku, dan Papua, dengan tiga komoditas utama yang akan dikembangkan yaitu ubi kayu, jagung dan sagu sebagai bahan dasar tepung lokal.

Pemilihan lokasi berdasarkan potensi produksi dan ketersediaan bahan baku yang dapat dijadikan tepung, juga kesiapan kelompok

Kegiatan ini akan melibatkan kelompok usaha pangan yang sudah eksis, dengan memberikan bantuan berupa mesin dan peralatan pengolah tepung serta fasilitas pendukung lainnya, untuk dapat mengolah dan menyediakan bahan baku tepung lokal.

Selain itu juga akan dilakukan pendampingan untuk pengembangan pemasaran dan dari aspek bisnisnya.

Kepala Pusat Penganekaragaman Konsumsi dan Keamanan Pangan Tri Agustin, selaku Ketua Tim Pelaksana PIPL mengatakan, persiapan teknis akan terus dimatangkan hingga ke daerah.

“Mulai pekan depan Tim akan turun ke lapangan untuk melakukan verifikasi dan diharapkan akhir februari persiapan teknis dapat diselesaikan dengan baik,” ujar Tri Agustin.

Para pakar di bidang pangan yang akan mendampingi kegiatan PIPL diantaranya Prof. Achmad Suryana, Prof. Sri Widowati, Prof. Bilter Sirait, Prof. Posman Sibuea, Prof. Nurpudji Taslim, Dr. Drajat Martianto, serta Dr. Damianus Adar.

Sumber: BKP Kementan

Editor: Yuni

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