nuri andarwulan - foodreview.co.id
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NuriAndarwulanSEAFASTCenter,IPB(SoutheastAsianFood&Agr.Sci&TechCenter)
DepartemenIlmudanTeknologiPangan,IPB
In-depthSeminarFRI:IssueGGLdanPTM23February2017
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KajianPerilakuKonsumsiGulaGaramLemakKonsumenIndonesiadanKajianRisikonya
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KonsumsiPanganOlahandiIndonesia
AsupanGulaGaramLemak&Risiko
KontribusiJenisPanganTerhadapAsupanGGL
ImplikasiKajian
Agenda
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PanganOlahan• UUPanganNo18tahun2012
• Makananatauminumanhasilprosesdengancaraataumetodetertentudenganatautanpabahantambahan
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KonsumsiPanganOlahan
57%
54.9%
61%
26%
79%
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PersentasekontribusipanganolahandalamasupanharianpendudukAmerikaSerikat(Weaveretal.2014)
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Konsumsibiskuit,ro?,kembanggula,minumanberkadargula?nggi,dagingolahansertakentanggorengmenyebabkanpeningkatanberatbadanpopulasidewasadiAmerikaSerikat.(Mozaffarianetal.2011)
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1.KonsumsiPanganOlahandiIndonesia
SurveyKonsumsiMakananIndividu(SKMI)tahun2014
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PengelompokanJenisPangandiDKIJakartaKelompokPangan
Definisi/ruanglingkup Contoh
Nonpanganolahan
Pangansegar,pangantanpapengolahan,merupakanbahanbakuyangdiolahrumahtangga
danrestoran
Sususegar,sayuransegar,buahsegar,kacangtanahbungkil,beras,jagungpipil,dagingsapi,filletayam,ikansegar,telurayam,kunyit,jahe,
dauntehkering,ASI
Panganolahanantara
Panganyangtelahmengalamipengolahanolehindustri
namunbelumdapatdikonsumsilangsungataumerupakan
ingridiendariprodukpanganlain
Krim,minyakgoreng,margarin,tepung,agar-agarbubuk,kakaobubuk,pa?,tepungpanir,
bihunkering,tempe,tahu,terasigulapasir,gulaaren,madu,bahantambahanpangan,bumbu
kering,garam
Panganolahan
Panganyangdiolahindustridantelahsiapdikonsumsiatau
hanyamembutuhkanpenyiapansederhanasebelumdikonsumsi
Susukentalmanis,susububuk,minumansusu,eskrim,keju,selai,cokelatbu?r,miinstan,biskuit,wafer,ro?,abon,ayamgoreng,sosis,ikansardendalamkaleng,telurasin,kecap,saus,buburbayi,vitamin,formulabayi,kopi
instan,minumaninstan
Setyowati,AndarwulandanGiriwono,2017
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PengelompokanJenisPangandiDKIJakarta
NonPanganOlahan295,42%
PanganOlahanAntara84,12%
PanganOlahan322,46%
N=701
Setyowati,AndarwulandanGiriwono,2017
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KonsumsiPanganHariandiDKIJakarta
Kelompokpangan0-4
tahun5-12tahun
13-18tahun
19-55tahun
>55tahun
Semuaumur
(g) (g) (g) (g) (g) (g)Nonpangan
olahan243.14 432.88 440.34 547.53 486.11 491.19
Panganolahanantara
58.79 139.79 179.96 215.14 178.37 185.48
Panganolahan 223.84 250.08 260.44 164.92 85.75 181.56
Total 525.77 822.75 880.74 927.59 750.24 858.23
Setyowati,AndarwulandanGiriwono,2017
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46.24 52.61 50.00 59.03 64.79
11.18 16.99 20.43
23.19 23.78
42.57 30.40 29.57 17.78 11.43
0.00
20.00
40.00
60.00
80.00
100.00
120.00
0-4 5-12 13-18 19-55 >55
Pers
enta
se k
onsu
msi
Kelompok umur (tahun)
Non pangan olahan Pangan olahan antara Pangan olahan
Setyowati,AndarwulandanGiriwono,2017
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PerhitunganKontribusiAsupanZatGizi(Nutrisurvey2007)
451.80
955.60 1020.90 1126.32
429.50
197.90
437.30559.60
625.50
511.11515.80
448.00405.40 285.40
193.42
0.00
500.00
1000.00
1500.00
2000.00
2500.00
0-4 5-12 13-18 19-55 >55
Energi(k
kal)
Kelompokumur(tahun)
Nonpanganolahan Panganolahanantara Panganolahan
Setyowati,AndarwulandanGiriwono,2017
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38.76 51.91 51.41 55.29 37.87
16.98
23.75 28.18 30.76 45.07
44.26 24.34 20.41 13.95 17.06
0.00
20.00
40.00
60.00
80.00
100.00
120.00
0-4 5-12 13-18 19-55 >55
Persen
taseasupa
nen
ergi
Kelompokumur(tahun)
Nonpanganolahan Panganolahanantara Panganolahan
Setyowati,AndarwulandanGiriwono,2017
PerhitunganKontribusiAsupanZatGizi(Nutrisurvey2007)
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Asupan
NonpanganolahanPanganolahanantara
Panganolahan
Karbohidrat
58.70%
22.68%
18.62%
Protein
65.82%
16.51%
17.67%
Lemak
32.61%
53.57%
13.82%
Natrium
7.67%
68.82%
23.32%
PerhitunganKontribusiAsupanZatGizi(Nutrisurvey2007)
Setyowati,AndarwulandanGiriwono,2017
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JumlahkonsumsiVsAsupanLemak
y=0.0382x+1.2333r=0.821
y=0.165x+2.3249r=0.995
y=0.0686x-2.684r=0.8170.00
5.00
10.00
15.00
20.00
25.00
30.00
35.00
40.00
0.00 100.00 200.00 300.00 400.00 500.00 600.00
Asup
anlemak(g)
Konsumsipangan(g)
Nonpanganolahan Panganolahanantara Panganolahan
Setyowati,AndarwulandanGiriwono,2017
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2.AsupanGula-Garam-Lemak&Risikonya
• Permenkes RI No. 30/2013 tentang “Pencantuman Informasi Kandungan GGL serta Pesan Kesehatan untuk Pangan Olahan dan Pangan Siap Saji”.
• Data kontribusi konsumsi pangan olahan dan pangan siap saji terhadap asupan GGL harian penduduk?
GULA>50gram
NATRIUM>2000miligram
LEMAKTOTAL>67gram
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SaltIntake
SaltIntake(g/cap/day)
Adult Adolescent
Child-ren Average WHO
(2014)Permenkes30/2013
Na 2.35 2.69 2.33 2.46 <2 <2
Saltequiva-lent
5.86 6.74 5.82 6.16 <5 <5
Andarwulanetal.2016
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FoodcategorycontribudontosaltintakeCereals,41.72
Poultry,10.55
Vegetables,9.63
0
10
20
30
40
50
(%intake)
BakeryBeveragesCerealsEggsFishFruitsNut&legumesMeat&gameDairyPoultrySnackVegetables
KontribusiJenisPanganterhadapAsupanGGL3
Andarwulanetal.2016
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HubunganantaraKonsumsiPanganHariandenganAsupanGaramIndividu
y=0.0023x+0.1158R²=0.48
y=0.0054x+0.1733R²=0.59
y=0.0056x+0.7949R²=0.20
0
5
10
0 200 400 600 800 1000 1200 1400 1600
Asup
anGaram
Harian(g/
hari)
KonsumsiPangan(g/hari)
PanganRumahTangga PanganSiapSaji PanganOlahan
Sumber Pangan
Konsumsi Pangan (g/hari)
Asupan Garam (g/hari)
Koefisien Korelasi P. Value Keterangan
Korelasi RumahTangga 457.58 ± 261.67 1.17 ± 0.87 0.69 0.00 Kuat Siap Saji 391.64 ± 243.88 2,27 ± 1.70 0.77 0.00 Sangat Kuat Olahan 102.26 ± 112.84 1.36 ± 1.40 0.45 0.00 Cukup
Total 951.47 ± 316.90 4.81 ± 2.02 0.57 0.00 Kuat
Nirwansyah,AndarwulandanBriawan,2017
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SugarIntake
SugarIntake(g/cap/day)
Adult Adoles-cent
Children Average
WHO&AHA(2014)
Permenkes
30/2013
Male 44.60 38.27 45.85 42.91 25<50
Female 43.10 40.26 34.85 39.40 37.5
Andarwulanetal.2016
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FoodcategorycontribudontosugarintakeBeverages,
46.60
Dairy,11.07
Snack,21.31
0
10
20
30
40
50
(%intake)
Bakery
Beverages
Cereals
Eggs
Fish
Fruits
Nut&legumesMeat&game
Andarwulanetal.2016
KontribusiJenisPanganterhadapAsupanGGL3
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TotalFatIntake
Intake(g/cap/day)
Adult Adoles-centChildren
Average
WHO&AHA(2014)
Permenkes
30/2013
Male 56.56 65.46 62.31 61.44 30-35%energy=56g(for2000kkal)
<67Female 49.15 57.61 55.84 54.20
Andarwulanetal.2016
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Cereals,24.64
Poultry,15.46
Snack,18.10
0
10
20
30
40
50
(%intake)
Bakery
Beverages
Cereals
Eggs
Fish
Fruits
Nut&legumesMeat&game
Foodcategorycontribudontofatintake
Andarwulanetal.2016
KontribusiJenisPanganterhadapAsupanGGL3
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%KontribusiJenisPanganterhadapAsupanGGL
%AsupanGaram Gula Lemak
R O SS R O SS R O SS
Anak 18.27 24.58 56.7 11.2 64.16 24.64 19.76 30.67 49.58
Remaja 27.64 20.07 52.29 16.5 56.45 27.06 28.88 21.9 49.22
Dewasa 31.72 15.07 53.21 19.03 54.54 26.43 35.51 16.41 48.05
R=MasakanRumahO=PanganOlahanSS=SiapSaji
Andarwulanetal.2016
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• Pemerintah
• IndustriPanganOlahan
• IndustriPanganSiapSaji
• RumahTangga
• Konsumen
4.ImplikasiKajian
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IndustriPanganOlahan• KonsumsipanganolahandiIndonesia<20%daritotalkonsumsi
• Brazil:Panganolahanmenyumbangasupanenergiharian18.7%(1987)menjadi26.1%(2003)(Monteiroetal.2013)
àPeluangbisnispanganolahanadalahkeniscayaan
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KebijakanPemerintah• PeraturanMenteriKesehatanRINo.30/2013“PencantumanInformasiKandunganGula,Garam,danLemaksertaPesanKesehatanuntukPanganOlahandanPanganSiapSaji”
• PanganSiapSajiadalahmakanandan/atauminumanyangsudahdiolahdansiapuntuklangsungdisajikanditempatusahaataudiluartempatusahaatasdasarpesanan.
• PanganOlahanmenurutUUNo.18tahun2012tentangPanganadalahmakananatauminumanhasilprosesdengancaraataumetodetertentudenganatautanpabahantambahan.
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• Subjectsage18-69yo• Averageofsaltintake(NaCl)6g/hari• Mainsourcecomefromcookingsalt(75%)andsoy
sauce(15%)• Thedecreaseof100mmol/hari(sodiumurine)will
decreasesystolicbloodpressureof4mmHg
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• NadonaldataofNHANESUSAin1999-2008• Thedecreaseofaddedsugarconsumpdonfrom
100,1g/dayto76,7g/day
à2/3fromthenumberwastheresultofthedecreaseofcarbonateddrinkconsumpdon
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• ProgramKIEA(komunikasi,informasi,edukasidanadvokasi)untukprodusen(panganolahandansiapsaji)dankonsumen.
• PenerapanPermenkesuntukPanganSiapSaji:memerlukandatakomposisizatgizi(termasukGGL)àadakahdiIndonesia?
Pemerintah
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• Programjangkapendek-menengahterkaitasupanguladariprodukminuman:penurunankadarguladalamproduksecarabertahap.
• Programdirancangbersamaantarapemerintahdanindustripangan.
• Programdisertaidenganedukasikepadakonsumen.
Pemerintah&IndustriPanganOlahan
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Konsumen
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Konsumen
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Konsumen