pabrik dan fungsi tepung terigu.pdf

7/25/2019 Pabrik dan Fungsi Tepung Terigu.pdf

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tepung terigu

(https://bakingnfood.files.wordpress.com/2011/10/pabrik-

terigu-indonesia.jpg)

Gambar diambil dari internet, tootoo.com

Pabrik Terigu di Indonesia(https://bakingnfood.wordpress.com/2011/10/28/pabrik-terigu-di-indonesia/)POSTED ON OCTOBER 28, 2011 (HTTPS://BAKINGNFOOD.WORDPRESS.COM/2011/10/28/PABRIK-TERIGU-DI-

INDONESIA/) UPDATED ON OCTOBER 28, 2011 (HTTPS://BAKINGNFOOD.WORDPRESS.COM/2011/10/28/PABRI

TERIGU-DI-INDONESIA/)

Sudah baca posting saya 2 tahun lalu, tentang pabrik terigu

Indonesia

(https://bakingnfood.wordpress.com/2009/09/05/mengenal-

pabrik-terigu-di-indonesia/)? Saat ini, industri tepung teri

(https://bakingnfood.wordpress.com/2010/01/19/tepung-

terigu/)di tanah air berkembang pesat. Pabrik-pabrik baru ya

dulu saya tuliskan masih rencana dan proyek, saat ini sud

beroperasi.

Menurut data Aptindo (Asosiasi Produsen Terigu Indonesia), sa

ini konsumsi teri

(https://bakingnfood.wordpress.com/2010/01/19/tepung-terigu/)nasional hingga kuartalI 2011 lalu sudah mencapai 1,14 ju

ton. 953.886 ton berasal dari pasokan industri domes

sedangkan 187.115 berasal daripasokan terigu impor.

Hitung saja deh berapa banyak kebutuhan terigu yang sebenarnya bisa disediakan secara lokal.

Itulah sebabnya pengusaha berlomba membangun pabrik terig

(https://bakingnfood.wordpress.com/2009/09/05/mengenal-pabrik-terigu-di-indonesia/)karena saat ini kapasit

industri lokal masih sekitar 8 juta ton per tahun.

Melengkapi posting sebelumnya, berikut adalah pabrik terigu di Indonesia yang sekarang ada dengan kapasit

gilingnya saat ini:

PT Bogasari Flour Mills, Jl. Raya Cilincing no 1 Tanjung Priok Jakarta Utara 14110 10.000 ton/hari

PT Bogasari Flour Mills, Jl. Nilam Timur no 16 Tanjung Perak Surabaya 60165 5.900 ton/hari

PT Eastern Pearl Flour Mills, Jl.Hatta no 302, Makassar 90164 2.900 ton/hari

PT Sriboga Ratu Raya Flour Mills, Jl. Deli 10, Tanjung Emas Semarang 50714 1.500 ton/hari

PT Panganmas Inti Persada, Jl. Laut Jawa, Tanjung Intan Cilacap 53213 1.000 ton/hari

PT Fugui Flour & Grain Indonesia, Jl. Raya Sukomulyo Manyar Gresik 61151 1.000 ton/hari

PT Pundi Kencana, Jl. Raya Anyer KM 10, Cilegon Banten 42445 1.000 ton/hari

PT Cerestar Flour Mills, Jl. Jawa Kav. A2, Kiec 2 Cilegon Banten 42435 500 ton/hari

A Note of Bakin and Food(https://bakingnfood.wordpress.com/)
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2/21


3/21

Apa sih sebenarnya yang membedakan tepung terigu dengan tepung lainnya? Di dalam tepung terigu terdapat prote

dalam bentuk gluten, yang berperan dalam menentukan kekenyalan makanan yang terbuat dari bahan terigu. Glut

ini terbentuk apabila terigu bertemu dengan air alias dibuat adonan. Gluten yang bersifat kenyal dan elastis, diperluka

dalam pembuatan roti agar dapat mengembang dengan baik. Gluten juga menentukan kekenyalan mie serta berper

dalam pembuatan kulit martabak telur supaya tidak mudah robek. Umumnya kandungan gluten menentukan kad

protein tepung terigu, semakin tinggi kadar gluten, semakin tinggi kadar protein tepung terigu tersebut. Kadar glut

pada tepung terigu, yang menentukan kualitas pembuatan suatu makanan, sangat tergantung dari jenis gandumnya.

Jenis dan Merk Tepung Terigu

Umumnya penggolongan tepung terigu adalah berdasarkan kandungan proteinnya. Pemilihan produk terigu bukanl

tergantung pada kadar protein semata, lebih tinggi bukan berarti lebih bagus, namun tergantung dari aplikasi unt

produk makanan apakah si terigu ini dipakai? Kalau misalnya kita beranggapan lebih tinggi lebih bagus n kita pak

terigu protein tinggi untuk membuat wafer.. waw.. bisa amburadul deh produknya.

Berikut saya buatkan tabel penggolongan, aplikasi di produk dan contoh merk terigu produksi Indonesia (Aku cin

Indonesia kan?).

(https://bakingnfood.files.wordpress.com/2010/01/tabel-jenis-terigu1.jpg)

This entry was posted in Bahan (https://bakingnfood.wordpress.com/category/bahan/), terigu

(https://bakingnfood.wordpress.com/category/terigu/) and tagged aplikasi terigu

(https://bakingnfood.wordpress.com/tag/aplikasi-terigu/), jenis terigu (https://bakingnfood.wordpress.com/tag/jenis-

terigu/), tepung terigu (https://bakingnfood.wordpress.com/tag/tepung-terigu/), terigu

(https://bakingnfood.wordpress.com/tag/terigu/).

Cermati Kehalalan Bahan Baking(https://bakingnfood.wordpress.com/2009/09/18/cermati-kehalalan-

ahan-baking/)

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4/21

POSTED ON SEPTEMBER 18, 2009 (HTTPS://BAKINGNFOOD.WORDPRESS.COM/2009/09/18/CERMATI-

KEHALALAN-BAHAN-BAKING/) UPDATED ON SEPTEMBER 18, 2009

(HTTPS://BAKINGNFOOD.WORDPRESS.COM/2009/09/18/CERMATI-KEHALALAN-BAHAN-BAKING/)

Kita yang hidup di Indonesia dengan mayoritas penduduk muslim sering menganggap bahwa makanan di sekitar k

yang tidak mengandung babi pastilah halal. Roti dan kue yang biasa kita beli sehari-hari kita pikir halal dan aman-ama

saja, apalagi penjual dan pembuatnya toh muslim juga. Tapi.. oopss, benarkah demikian? Coba deh kita lihat bahann

ya?

1. Tepung terigu

Terigu digiling dari tanaman gandum, jelas terigu adalah bahan makanan yang tidak bermasalah. Persoalan munc

ketika terigu ditambahkan dengan zat-zat tambahan tertentu yang tidak boleh dikonsumsi kaum muslim, orang yan

berpantangan memakan daging babi dan bagian tubuh manusia, atau pantang memakan hewan, seperti kau

vegetarian.

Di Indonesia sendiri ada SNI 01-3751-2006 yang mewajibkan bahwa tepung terigu untuk bahan makanan ya

diproduksi dan diedarkan di Indonesia harus ditambahkan fortifikasi vitamin dan mineral (dalam hal ini zat besi, sen

vitamin B1, vitamin B2, dan asam folat). Titik kritisnya ada pada vitamin ini, yang perlu jelas sumber dan pros

pembuatannya. Juga jenis penstabilnya yang biasa memakai gelatin. Tidak semua gelatin halal. Untuk yang berasal d

lemak nabati tidaklah masalah, namun bila gelatin berasal dari lemak hewani patutlah diteliti karena kebanyakan bahbakunya berasal dari lemak babi.

Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika Majelis Ulama Indonesia (LP POM MUI) Mei la

mengungkapkan terigu impor asal Cina ternyata mengandung L-sistein (sumber: halalguide.in

(http://www.halalguide.info)). Zat ini berfungsi sebagai improving agent yang dapat meningkatkan sifat-sifat tepu

terigu yang diinginkan dalam pembuatan kue. Sistein dapat melembutkan protein utama gandum sehingga adon

kue atau roti menjadi lembut. Selain itu juga membuat adonan mengembang lebih besar. Menurut Prof. Dr. Hj. Aisj

Girindra, Ketua LP POM MUI, L-sistein dalam terigu impor ini dibuat dari rambut manusia. Nah lhoharam kan?

2. Mentega Putih (shortening)

Biasa digunakan dalam pembuatan roti dan pastry. Mentega putih terbuat dari lemak tumbuhan atau hewan, bahka

adakalanya campuran dari lemak hewani dan nabati. Bila mengandung unsur lemak hewani, status kehalalannya per

dipertanyakan.

3. Margarine

Awalnya margarine dibuat untuk menggantikan fungsi mentega. Margarine terbuat dari lemak nabati. Yang per

dicermati adalah bahan tambahan penyertanya seperti flavor, emulsifier dan pewarna yang seringkali diraguk

kehalalannya.

4. Bahan Pengembang (Leavening agent/improver)

Diperlukan untuk mengembangkan adonan dan membesarkan volume roti/kue. Jenis yang sering digunakan dala

kue/cake adalah baking soda. Dibuat secara sintetis dari bahan kimia bernama sodium bikarbonat dan statusnya hal

Jenis pengembang lain disebut baking powder, merupakan campuran baking soda dengan asam pengembang at

cream of tartar. Nahkehalalan cream of tartar dipertanyakan karena terbuat dari hasil sampingan industri minum

beralkohol yang kemudian direaksikan dengan garam kalium. Ada jenis bread improver seperti alpha amylase ya

berfungsi melembutkan tekstur roti. Pembuatan atau sintesa alpha amylase ini patut dicermati proses dan bahan yan

ditambahkan di dalamnya.
http://www.halalguide.info/https://bakingnfood.wordpress.com/2009/09/18/cermati-kehalalan-bahan-baking/https://bakingnfood.wordpress.com/2009/09/18/cermati-kehalalan-bahan-baking/


5/21

5. Coklat bubuk

Bubuk coklat tidak bermasalah dari segi kehalalan. Karena bahan baku utamanya adalah buah cacao yang diekstra

Namun bubuk coklat yang sekarang ini beredar di pasaran ada yang ditambahkan dengan flavor coklat unt

memberikan rasa yang lebih tegas. Di sinilah letak kritis keharamannya, karena tidak sedikit bahan flavor mengandu

unsur yang tidak halal.

Kalau ada tepung terigu dan bahan tambahan makanan yang aman dan dapat diterima masyarakat luas, mengap

produsen memilih bahan baku yang berpotensi mendatangkan keresahan bagi konsumennya? Ini adalah dampak d

berkembangnya ilmu pengetahuan dan penerapan bioteknologi dalam industri pangan. Kemajuan ini memungkink

para produsen mempunyai pilihan. Sebagai pihak yang harus berpikir profit oriented, yang dicari adalah bagaima

mengupayakan produktivitas dan kualitas produk yang tinggi dengan biaya produksi serendah mungkin, deng

harapan produk dapat dipasarkan dengan harga bersaing dan laba yang lebih banyak.

Kenyataannya, biasanya produk yang tidak terjamin kehalalannya di pasaran dijual dengan harga lebih mura

Contohnya tepung terigu yang mengandung L-sistein rambut manusia dijual dengan harga lebih murah dari pa

terigu produksi pabrik lokal yang terjamin kehalalannya.

Jadi.. para bakul kue, tukang roti, dan kita-kita nih yang terjun dalam industri pangan memang musti teliti dala

memilih bahan dan jangan sampai terserempet pada hal-hal yang subhat.

This entry was posted in Bahan (https://bakingnfood.wordpress.com/category/bahan/) and tagged fortifikasi

(https://bakingnfood.wordpress.com/tag/fortifikasi/), kehalalan bahan baking

(https://bakingnfood.wordpress.com/tag/kehalalan-bahan-baking/), kehalalan bahan kue

(https://bakingnfood.wordpress.com/tag/kehalalan-bahan-kue/), tepung terigu

(https://bakingnfood.wordpress.com/tag/tepung-terigu/), terigu halal (https://bakingnfood.wordpress.com/tag/terigu-

halal/).

Mengenal Pabrik Terigu di Indonesia(https://bakingnfood.wordpress.com/2009/09/05/mengenal-pabrik-terigudi-indonesia/)POSTED ON SEPTEMBER 5, 2009 (HTTPS://BAKINGNFOOD.WORDPRESS.COM/2009/09/05/MENGENAL-PABRIK

TERIGU-DI-INDONESIA/) UPDATED ON NOVEMBER 9, 2009

(HTTPS://BAKINGNFOOD.WORDPRESS.COM/2009/09/05/MENGENAL-PABRIK-TERIGU-DI-INDONESIA/)

Mau lebaran nihbiasanya terigu jadi laris manis n kita-kita jadi belepotan terigu karena sib

bikin kue kering n cake buat lebaran. Ngomongin terigu di Indonesia orang selalu menyeb

Bogasari produsennya. Emang sih dengan total kapasitas 15.900 ton giling gandum/hari

jumlah karyawan yang mencapai 4.000 orang, jadilah Bogasari industi terigu pertama

terbesar di Indonesia dan merupakan instalasi pabrik terigu dalam satu lokasi yang terbesar

dunia juga lho.

Tapi ternyata gak banyak yang tau ya kalo industri terigu di Indonesia sekarang sudah

berkembang pesat.

Berikut adalah pabrik terigu di Indonesia yang sekarang ada dengan kapasitas gilingnya masing-

masing:

PT Bogasari Flour Mills, Jakarta 10.000 ton/hari
https://bakingnfood.wordpress.com/2009/09/05/mengenal-pabrik-terigu-di-indonesia/https://bakingnfood.wordpress.com/2009/09/05/mengenal-pabrik-terigu-di-indonesia/https://bakingnfood.wordpress.com/2009/09/05/mengenal-pabrik-terigu-di-indonesia/https://bakingnfood.wordpress.com/tag/terigu-halal/https://bakingnfood.wordpress.com/tag/tepung-terigu/https://bakingnfood.wordpress.com/tag/kehalalan-bahan-kue/https://bakingnfood.wordpress.com/tag/kehalalan-bahan-baking/https://bakingnfood.wordpress.com/tag/fortifikasi/https://bakingnfood.wordpress.com/category/bahan/


6/21

PT Bogasari Flour Mills, Surabaya 5.900 ton/hari

PT Eastern Pearl Flour Mills, Makassar (dulu Berdikari Sari Utama FM) 2.900 ton/hari

PT Sriboga Ratu Raya Flour Mills, Semarang 1.500 ton/hari

PT Panganmas Inti Persada, Cilacap 1.000 ton/hari

PT Fugui Flour & Grain Indonesia, Gresik 1.000 ton/hari

Yang di bawah ini belum jelas antara produksi or trader. Denger-denger ada produksinya juga meski kecil:

PT Purnomo Sejati Flour Mills, Sidoarjo

PT Berkat Indah Gemilang, Tangerang

Nah.. yang berikut ini masih proyek dan dijadwalkan mulai berproduksi tahun depan, dengan kapasitas giling 500-1.0

ton gandum/hari:

PT Pundi Kencana, Cilegon

PT Cerestar Flour Mills, Cilegon

PT Lumbung Nasional Flour Mill, Bekasi

Yang ini, sudah mengantongi ijin sejak 2005, tapi belum terdengar kabarnya (maafkan kalo ternyata sayanya ya

kuper n belum updated):

PT Asia Raya, Jawa Timur PT Kwala Intan New Grain, Medan

Kabar baiknya buat para pengguna terigu, industri makanan berbasis terigu, mereka bisa memilih terigu mana yang p

n sesuai dengan kebutuhannya. Bagi pabrik terigu sendiri pastilah akan berlomba-lomba untuk konsisten dala

kualitas dengan harga terjangkau. Bagi industri terigu Indonesia tentunya mengurangi impor terigu. Ba

profesional/praktisi di industri terigu, kesempatan kerja n karir pun bertambah. Nah, ternyata banyak pihak yan

diuntungkan ya? Insya AllahSemoga makin maju deh perteriguan di Indonesia.

This entry was posted in Catatan Lain (https://bakingnfood.wordpress.com/category/catatan-lain/) and tagged lumbung

flour mills (https://bakingnfood.wordpress.com/tag/lumbung-flour-mills/), pabrik terigu baru

(https://bakingnfood.wordpress.com/tag/pabrik-terigu-baru/), pabrik terigu indonesia

(https://bakingnfood.wordpress.com/tag/pabrik-terigu-indonesia/), tepung terigu

(https://bakingnfood.wordpress.com/tag/tepung-terigu/), terigu (https://bakingnfood.wordpress.com/tag/terigu/).

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