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Potensi Dan Peluang Pengembangan Teknologi Pengolahan Melinjo Dalam Mendukung Ketahanan Pangan Di Provinsi Jambi

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Potensi Dan Peluang Pengembangan Teknologi Pengolahan Melinjo Dalam Mendukung Ketahanan Pangan Di Provinsi Jambi Linda Yanti POTENSI DAN PELUANG PENGEMBANGAN TEKNOLOGI PENGOLAHAN MELINJO DALAM MENDUKUNG KETAHANAN PANGAN DI PROVINSI JAMBI The Potential and Development Opportunities of Processing Technology of Melinjo in Supporting of Food Security in Jambi Province Linda Yanti Balai Pengkajian Teknologi Pertanian Jambi Jl. Taruna Bumi Panglima Kota Baru Jambi 3600 email : [email protected] ABSTRACT Melinjo (Gnetum gnemon.L) plants is one of the potential commodoties in Jambi province. Part’s of gnetum plants that have a high economic value is melinjo fruit. The nutrient consist of melinjo old fruit is comprised of carbohydrates (63,23%), fats (2,66%), proteins (17,39%) and vitamins. Based on the nutrional content, a wide range of processed products can be made from the melinjo fruit like flakes and crackers. The processing of melinjo products that has penetrated into the export market mainly in chips form that the processing is done traditionally. On the other hand some types of processed products such as chips, sticks and flour (intermediate products) have a good chance to develop industrial scale household and medium industries. Development of technological innovations such melinjo product processing in order to achieve food security by diversifying melinjo refined products is expected to improve the quality, competitiveness and added value and the welfare farmer ultimately. Keywords : melinjo, technology, processing, food security, Jambi ABSTRAK Tanaman melinjo (Gnetum gnemon.L) merupakan salah satu komoditas potensial di provinsi Jambi. Bagian tanaman melinjo yang memiliki nilai ekonomi tinggi adalah buah melinjo. Kandungan gizi buah melinjo tua antara lain terdiri dari karbohidrat (63,23%), lemak (2,66%), protein (17,39%) dan sejumlah vitamin. Berdasarkan kandungan gizinya, berbagai jenis produk olahan melinjo dapat diolah dari buah melinjo tua seperti emping melinjo dan kerupuk melinjo. Selama ini pengolahan produk melinjo yang sudah menembus pasar ekspor terutama dalam bentuk emping melinjo, dimana pengolahannya dilakukan secara tradisional. Disisi lain beberapa jenis produk olahan melinjo seperti emping stik melinjo, chips melinjo dan tepung melinjo (produk antara) punya peluang untuk dikembangkan baik dalam skala industri rumah tangga maupun menengah. Pengembangan inovasi teknologi pengolahan produk melinjo tersebut dalam rangka mewujudkan ketahanan pangan dengan melakukan diversifikasi produk olahan melinjo diharapkan dapat meningkatkan mutu, daya saing dan nilai tambah dan pada akhirnya meningkatkan kesejahteraan petani. Kata kunci: melinjo,teknologi, pengolahan, ketahanan pangan, Jambi 894 Potensi dan Peluang Pengembangan Teknologi Pengolahan Melinjo dalam Mendukung Ketahanan Pangan di Provinsi Jambi PENDAHULUAN Melinjo (Gnetum gnemon L.) merupakan salah satu komoditas yang prospektif dikembangkan, karena buahnya digunakan sebagai bahan baku pengolahan emping melinjo yang mempunyai nilai ekonomi tinggi. Disamping buahnya pemanfaatan melinjo meliputi; batang (sebagai bahan bangunan) daun dan bunga untuk sayuran dan berbagai produk olahan lainnya dan dari hasil penelitian diketahui biji melinjo berkhasiat sebagai anti mikroba dan mengandung anti oksidan yang bermanfaat untuk kesehatan. Kegunaan lain yang tidak kalah penting yaitu melinjo sebagai salah satu tanaman Multi Purpose Tree Species (MPTS) yang cukup resisten terhadap bahaya kebakaran, karena percabangan pohonnya panjang serta kandungan air batang yang cukup tinggi, sehingga melinjo dianjurkan ditanam untuk mencegah kebakaran hutan (Otsuka et al., 2002). Dilaporkan juga bahwa tanaman melinjo cocok dikembangkan untuk tanaman penghijauan di lahan – lahan kritis ataupun sebagai tanaman pelindung. Penyebaran tanaman melinjo hampir meliputi seluruh wilayah Indonesia termasuk di provinsi Jambi. Luas tanaman melinjo di Jambi mencapai 2.017 ha dengan produksi 5.105 ton (Dinas Pertanian Tanaman Pangan, 2010). Ekspor emping melinjo dari provinsi Jambi telah menembus pasar Malaysia, Singapura dan Brunei. Namun demikian dengan masuk era pasar bebas menyebabkan posisi produk Indonesia akan tersingkir dari pasar Internasional. Oleh sebab itu mutu produk olahan melinjo (emping dan produk lainnya) harus lebih ditingkatkan melalui perbaikan teknologi pengolahan yang tepat dan dapat menjamin kestabilan mutu dan keamanan serta daya saingnya. Pada umunya masalah utama yang dihadapi pada pangan tradisional, mutu yang rendah, kurang higienis dalam proses pengolahan, penampilan kurang menarik serta kurang modal (Thahir, 2004 dan Darmawan, 2004). Dalam upaya mendapatkan produk yang memenuhi standar mutu, kendali mutu harus dimulai dari penanganan pasca panen, proses pengolahan dan penyimpanan serta kemasan. Buah melinjo setelah dipanen biasanya tidak langsung digunakan, tetapi disimpan sebagai persediaan bahan baku. Penyimpanan yang terlalu lama akan mengakibatkan penurunan mutu buah melinjo. Oleh sebab itu diperlukan penanganan dan teknologi yang tepat agar buah tahan disimpan lebih lama tanpa mengalami penurunan mutu yang berarti. Salah satu alternatif untuk itu adalah dengan mengolah melinjo menjadi tepung melinjo yang relatif lebih tahan disimpan dan juga dapat digunakan dalam berbagai jenis makanan sebagi substitusi tepung terigu ataupun penambah cita rasa (Hasnelly, 2002). 895 Linda Yanti Untuk memperbaiki proses pengolahan antara lain dapat dilakukan dengan menggunakan teknologi pengolahan alat semi mekanis. Keuntungan pengolahan secara semi mekanis atau mekanis antara lain dapat menjaga keseragaman produk dan kestabilan mutunya. Disamping itu juga untuk meningkatkan nilai tambah, cita rasa serta keragaman produk agar dapat bersaing di pasaran dilakukan penganekargaman produk olahan melinjo. Beberapa produk olahan selain emping yang prospektif dikembangkan menunjang agroindustri di provinsi Jambi antara lain emping stik, kerupuk melinjo dan chips melinjo serta porduk lainnya yang bernilai ekonomi (Yanti, 2002). Sehubungan dengan itu, tulisan ini bertujuan untuk menguraikan dasar pemikiran tentang potensi dan peluang pengembangan teknologi pengolahan melinjo untuk mendukung ketahanan pangan di Provinsi Jambi. Tulisan ini merupakan review dari berbagai hasil kajian dan referensi lain yang terlait dengan pengembangan teknologi pengolahan melinjo. Untuk memudahkan pemahaman terhadap potensi pengembangan produk olahan melinjo dalam mendukung ketahanan pangan, maka tulisan ini membahas tentang pasca panen melinjo, komposisi kimia dan nilai gizi, teknologi pengolahan emping, emping stik, kerupuk melinjo, chips melinjo dan produk olahan setengah jadi (tepung melinjo) serta peluang pengembangan agro industri melinjo untuk mendukung ketahanan pangan di provinsi Jambi. Diharapkan melalui bahasan tersebut dapat menjadi alternatif peningkatan mutu dan keragaman produk yang pada gilirannya akan meningkatkan pendapatan petani melinjo di provinsi Jambi. Komposisi Kimia dan Nilai Gizi Produk Olahan Melinjo Melinjo mempunyai kandungan gizi yang cukup tinggi, disamping mengandung karbohidrat juga mengandung lemak, protein, mineral dan vitamin. Daun melinjo muda merupakan sumber vitamin A. Pada buah melinjo tua kandungan serat kasarnya cenderung meningkat, bisa mencapai 2,67 persen, sedangkan pada buah melinjo muda hanya sekitar 1,02 persen. Kandungan zat gizi lainnya seperti kadar air, abu, protein, lemak dan karbohidrat cenderung menurun (Tabel 1). Dilihat dari kandungan gizinya, produk olahan melinnjo disamping menambah cita rasa dan keragaman pangan tradisional juga memberikan kontribusi gizi untuk dikonsumsi. Kandungan gizi dalam produk olahan melinjo dipengaruhi oleh penanganan bahan baku, kondisi proses serta perlakuan pengemasan dan penyimpanan yang memadai dan dapat menjamin kestabilan mutu. 896 Potensi dan Peluang Pengembangan Teknologi Pengolahan Melinjo dalam Mendukung Ketahanan Pangan di Provinsi Jambi Tabel 1. Komposisi Kimia Buah Melinjo dan Produk Olahan Komposisi Kimia (%) Bagian melinjo Air Abu Protein Lemak Serat Kasar Karbohidrat Daging buah muda 11,36 2,35 17,73 3,73 1,02 63,81 Daging buah setengah tua 11,94 1,88 15,43 3,09 1,59 66,07 Daging buah tua 12,04 2,01 17,39 2,66 2,67 63,23 Emping mentah 12,96 1,76 15,59 4,22 0,96 64,13 Emping goreng 6,44 2,20 16,30 8,42 1,24 64,40 Sumber : Basrah et al., (1993) dalam Yanti, (2002) Pasca Panen Buah Melinjo Pemetikan buah melinjo dilakukan saat buah sudah tua yang ditandai dengan warna kulit luar bewarna merah tua. Pasca panen melinjo meliput: pengupasan kulit luar, pengeringan, sortasi dan penyimpanan. Pengupasan kulit luar (menggunakan pisau, mekanis dan perendaman (3 – 4 hari) Pengeringan konvensional dan mekanis (2 – 3 jam) (kadar air 20 – 25%) Sortasi Penyimpanan (karung plastik, keranjang) Waktu penyimpanan 2 – 3 bulan Gambar 1. Diagram Alur Pasca Panen Buah Melinjo Pada penanganan pasca panen melinjo yang perlu dipertimbangkan adalah menekan faktor – faktor yang dapat berpengaruh terhadap penurunan mutu pada setiap tahap. Upaya untuk ini dapat dilakukan dengan menggunakan alat pasca panen semi mekanis ataupun mekanis yang dapat digunakan oleh petani secara layak secara eknomis. Diversifikasi Produk Olahan Melinjo Dalam upaya perbaikan kualitas, tampilan dan daya saing melinjo di pasaran saat ini berbagai alternatif produk olahan melinjo mulai banyak ditawarkan di pasaran, baik yang diolah secara tradisional maupun industri makanan. Teknologi pengolahan secara tradisional masih tetap menjadi pilihan, mengingat biaya produksi dapat ditekan dan memiliki citarasa yang unik, tetapi harus memperhatikan mutu, baik dari pemilihan bahan
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