Dekan UGM Bicara Diversifikasi Pangan Lokal

KACARANEWS.COM, JAKARTA – Dekan Fakultas Teknologi Pertanian Universitas Gajah Mada (UGM), Eni Harmayani mendukung diversifikasi pangan lokal yang digelorakan Kementerian Pertanian (Kementan) di masa pandemi Covid 19.

Menurut Eni, panganan lokal sangat bagus diterapkan karena diproduksi dan dikembangkan masyarakatnya sesuai dengan potensi sumber daya wilayah dan budaya setempatnya. Terlebih Indonesia merupakan negara yang dikaruniai pangan lokal berlimpah.

“Kita perlu mengidentifikasi dan memberikan inovasi bagi pangan lokal yang memiliki dampak besar bagi ketahanan pangan nasional,” ujar Eni dalam webminar nasional pangan di era new nomal, Senin, 29 Juni 2020.

Namun begitu, Eni berharap Kementan terus memperhatikan sustainable food, dimana tujuan utamanya bukan pada sisi pengembangan saja. Melainkan pangan yang diproduksi, diproses dan diperdagangkan dengan memasukan beberapa aspek.

“Kita harus melihat apakah pangan tersebut berkontribusi pada perekonomian lokal dan kesejahteraan yang berkesinambungan,” terang Eni.

Makanya, Eni mengatakan semua pihak harus turut terlibat, terutama dalam melakukan proteksi keanekarahaman tumbuhan dan hewan, serta mencegah kepunahan sumber daya alam dan berkontribusi dalam perbaikan iklim.

“Yang terakhir, pangan lokal juga harus memberikan manfaat sosial, seperti produk pangan yang berkualitas, aman dan sehat serta mampu menjadi media edukasi,” katanya.

Diversifikasi Pangan Lokal

Disisi lain, tantangan pengembangan diversivikasi pangan harus betul-betul dihadapi dengan berbagai inovasi. Eni menilai, hanya sebagian kecil jenis tanaman yang dimanfaatkan sebagai sumber pangan.

Misalnya, lanjut Eni, hanya ada tiga jenis saja bhan pertanian pokok yang dimanfaatkan dan memberikan kontribusi 60 persen total kalori makanan yang dikonsumsi. Sedangkan untuk saat ini, hanya 120 spesies yang dimanfaakan dan menyumbangkan 90 persen total kalori makanan konsumsi.

Oleh karena itu, terdapat empat stategi yang bisa dilakukan untuk mengembangkan pangan lokal. Pertama dengan cara mempromosikan teknik proses dan penyimpanan pangan lokal secarta kecil. Kedua penanganan pasca panen agar kandungan gizi terap terjaga.

“Kemudian, pengembangan agroindustru skala kecil yang mampu membantu pemasaran bagi petani kecil untuk meningkatkan pendapatan. Terkahir kita harus memperkuat pengetahuan mengenai pangan lokal,” tutupnya.

9 tanggapan pada “Dekan UGM Bicara Diversifikasi Pangan Lokal”

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