PENGEMBANGAN DAFTAR KOMPOSISI PANGAN INDONESIA
Mauludyani, Anna V.R
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Information about composition of nutrients in food is urgently needed to assess the nutrients requirement levels, menu arrangement, nutrition education, and for planning in food and nutrition policies. Indonesian Food composition table (DKPI) is a database consisting of composition and nutrient contents in a food and it is a basic instrument to assess nutrients intake, either in community or individual level. Therefore, review about the data completeness in Food Composition table should always be done because up to now the present information in Indonesia is relatively limited. The existence of DKPI has been run for quite long period. In 1953, National Board of food for people published the first food composition table that has been used up to 2001. The Centre of nutrition and food Research and Development, Ministry of Health published The Indonesian Composition of nutrients of food producing about 10 books like DKPI and later being compiled in Indonesian food Composition Table in 2008 by Indonesian Nutrition Association (PERSAGI). The latest publication contains 286 kinds of food with the composition of water, energy, protein, fat, carbohydrate, fiber, ash, calcium, phosphor, iron, natrium, kalium, copper, zinc, retinol, betha carotene, total carotene, thiamin, riboflavin, niacin, and vitamin C. Comparing with other ASEAN countries, such as Singapore, Malaysia, Thailand, Vietnam, and Philipphine, DKPI is still the lowest in regard to the number of food and the nutrients mentioned. Considering the DKPI to other countries, it is urgently needed to develop more complete DKPI. The priority should be done to create a food database especially for foods which are frequently consumed by Indonesian. The accuracy of sampling technique and current appropriate analysis methods that correspond to the development of the science and technology should be considered. The conversion calculation of nutrient composition during processing and storage should be taken into account. Realizing that to develop a complete DKPI in relatively short period may have difficulties, some suggestions have been submitted. Collaboration between stakeholders and shareholders is needed to be optimalized to fund and do the food analysis in Laboratory. It is needed coordination among institutions involved and standardized analysis methods as well as certified laboratory determining factors to produce high quality data. The priority should be done especially to the main foods and minor food. In addition, the data which are available and scientifically approved can be taken (borrowing). Other contents in DKPI which support nutrition function such as phitosterol and antioxidant substances may consider to be included. In order to actualize DKPI as described above, some actions should be done. It is needed to do a strict political decision by government, delegate a clear job, arrange structural roadmap, certainty of finance support, effective multi-stream laboratories and improvement of human resources in the area of nutrients composition of foods with sustainable way.
- Faculty of Human Ecology