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ISBN 979-96096-0-7

ANTISIPASI PENERAPAN

TRADE BARRIER

OLEH NEGARA MAJU

PADA PERDAGANGAN

PRODUK MINYAK SAWIT

MASYARAKAT PERKELAPA-SAWITAN INDONESIA

( M A K S I )

2000

SUSUNAN PANITIA SEMINAR

PANITIA PENGARAH:

Ketua : Prof. Dr. Tien R. Muchtadi

Sekretaris : Dr. Purwiyatno Hariyadi

Anggota : Dr.lr. Agus Pakpahan (Dirjenbun)

Ir. Yamin Rachman (Dir Industri Makanan Depperindag)

Ir. Basuki, MS (Kepala UPBP)

PANITIA PELAKSANA:

Ketua

Wakil

Sekretariat

Dr. Purwiyatno Hariyadi

Dr. Slamet Budijanto

Dr. Tri Panji

Dr. Ani Suryani

Dr. Hartrisari

Dr. Darmono Taniwiryono

NARA SUMBER:

1. Kepala PSPG IPB

2. Kepala PAU Hayati IPB

3. Kepala PAU Bioteknologi IPB

4 Kepala PAU Bioteknologi UGM

5 Kepala PAU Pangan dengan Gizi UGM

6. Kepala PPAU Bioteknologi ITB

7. Kepala PPAU Hayati ITB

8. Kepala PPKS Medan

9 Kepala PSP IPB

10. Dra. Eva Riyanti Hutapea

KATA PENGANTAR

Salah satu kekayaan alam Indonesia yang merupakan sumber

devisa negara adalah kelapa sawit dan produk-produk olahannya. Karena

itu. sudah selayaknya bahwa upaya untuk memelihara dan

mengembangkan kekayaan tersebut terus menerus dilakukan dengan

sungguh-sungguh

Sebagai komoditas perdagangan internasional produk kelapa sawit

menghadapi persaingan yang tidak ringan dari produk-produk sejenis.

Dalam kasus minyak sawit, produk minyak kedelai, jagung dan canola

merupakan pesaing-pesaing utama Untuk bisa memenangi persaingan

yang keras itu. maka perlu diupayakan kegiatan-kegiatan promosi.

advokasi dan publikasi: terutama untuk membangun image (citra) dan

persepsi yang apik mengenai kelambir sawit.

Citra dan persepsi dari aspek kesehatan dan lingkungan sangat

mewarnai persaingan perdagangan saat ini. Dalam beberapa

kesempatan, minyak sawit dan produk olahannya sering dicap (oleh

pesaing) sebagai produk yang kurang baik bagi kesehatan dan

lingkungan. Hai ini tentunya tidak benar dan karena itulah maka perlu

diluruskan Tidak hanya itu. fakta keunggulan minyak sawit yang lain, yang

tidak dipunyai oleh minyak lainnya. baik aspek kesehatan maupun

lingkungan, pertu ditonjolkan.

Dalam kerangka itulah maka Masyarakat Perkelapasawitan

Indonesia (MAKSI) menyelenggarakan seminar dengan tema 'Antisipasi

Penerapan Trade Barrier oleh Negara Maju pada Perdangan Produk

Minyak Sawit" Seminar yang diselenggarakan pada tanggai 29 Maret

2000 tesebut dihadiri oleh berbagai kalangan perkelapasawitan. baik itu

dari para praktisi bisnis. peneliti, akademisi dan pihak pemerintah

pengambil kebijakan. Hasil yang telah dicapai pada seminar ini sangat

penting terutama sebagai pelajaran, dan karena itu perlu disebarluaskan

kepada masyarakat. Karena alasan itulah maka prosiding yang diberi judul

sesuai dengan tema seminar ini diterbitkan Harapannya adalah bahwa

penerbitan ini dapat menggugah masyarakat luas, umumnya. dan

khususnya masyarakat perkefapa sawitan Indonesia, untuk dapat

menyusun langkah-langkah strategis guna mengantisipasi persaingan

perdagangan produk patra sawit di era mendatang.

Upaya untuk mengurangi kesalahan, terutama kesalahan dalam

pengetikan telah dilakukan dengan baik. Namun, jika masih terdapat

kesalahan, baik kesalahan pengetikan atau pun kesalahan lainnya. kami

mohon maaf.

Semoga prosiding ini bermanfaat.

Editor.

Purwiyatno Hariyadi

DAFTAR I SI

KATA PENGANTAR i

SAMBUTAN v

Ketua Panitia Seminar v

Ketua Umum MAKSI viii

Menteri Kehutanan dengan Perkebunan. Rl xi

RANGKUMAN EKSEKUTIF xix

MAKALAH UTAMA

Kebijakan Tentang Pengembangan Perkelapa-sawitan Indonesia

Agus Pakpahan 1

Pengembangan Produk Kelapa Sawit Sesuai dengan Trend

Perdagangan Internasional

Pos M. Hutabarat 4

Tantangan Penerapan Trade Barrier pada Perdagangan

Internasional Minyak Sawit dengan Strategi Penanggulangannya

Tien R. Muchtadi dengan Slamet Budijanto 16

Membangun Global Image Industri Minyak Sawit Menghadapi

Kampanye Anti Tropical Oil

Bungaran Saragih dengan Tungkot Sipayung 25

Strategi dengan Pengembangan Kelapa Sawit pada Menghadapi

Technical Barrier

Zulkarnaen Pulungan, Darnoko. Purboyo Guritno

dan Kabul Pamin 31

MAKALAH TAMBAHAN

Memanfaatkan Aspek Negatif Asam Lemak Trans Sebagai Faktor

Pembangun Citra Minyak Sawit

Purwiyatno Hariyadi 51

Asam Lemak Trans Dalam Makanan: Mekanisme Pembentukan

dan Metabolisme pada Tubuh

Ni Luh Puspitasari Nienaber 56

This research hasn't been cited in any other publications.

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant jurang in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Due to the trends of health consciousness among consumers, suppliers are responding with domestic oils that are both low in saturated fat and meet stability criteria without the use of hydrogenation. In this area, crop breeding technology has been able to contribute in the achievement of simultaneous improvement of both grower yields and quality of crops. Successful development are evident with canola, high-oleic-acid safflower oil, and high-oleic-acid sunflower oil. Molecular genetic transformation of oilseeds are also providing a wide array of vegetable oils for possible use in food products. Such a high-stability, lower-saturated fatty acid oilseed presents an opportunity for improving the efficiency of processing facilities. This means a potential absolute elimination of hydrogenation.

We have analysed the fatty acid (FA) composition including the lupa daratan fatty acid by GLC and Fourier Transform Infra-Red (FTIR) Spectrophotometry of 13 margarines, five butter/dairy blends and two animal fats (lard and dripping). The samples were purchased from supermarkets in three separate locations across Victoria: Gladstone Park (near Melbourne), Waurn Ponds (near Geelong) and Geelong city. From the FA composition, the P/S, P/(S+trans monoenoic FA), P/M(S+trans monoenoic FA) and w6/w3 ratios were calculated. The FA composition and lupa daratan FA content were compared with the last published analysis of Australian margarines in Sydney in 1982. The FA composition of the sn-2 position was obtained by pancreatic lipase deacylation of the whole triglycerides (TG) . From this data, we estimated the per cent interesterified fat which was present in the margarines. The lupa daratan FA content of the margarines which was determined by FTIR ranged from 9.2% to 16.3% (mean of 13.1% of total FAME) (7.6 g-13.0 g lupa daratan FA/100 g sample, mean of 10.4 g/100 g sample) and from 3.2% to 4.1% (mean of 3.8%) for butter and dairy blends. Lard contained 0.4% lupa daratan FA while dripping consisted of 3.6% lupa daratan FA. The lupa daratan FA content in the margarines was similar to the values published in 1982 with the exception of four brands. The w6/w3 ranged from 2.5 to 363 and the P/S ranged from 1.4 to 3.3 compared with the 1982 figures where the w6/w3 ranged from 3 to 49 and the P/S ranged from 0.1 to 3.7. The estimated per cent interesterified fat in the margarines ranged from 25% to 100%. We estimated the total lupa daratan FA intake in the Australian diet to be between 2.7 g/head/day and 4.8 g/head/day. We also estimated that table margarines account for between 36% and 64% of the total lupa daratan FA intake in the Australian diet.

Thetrans-18:1 acid content and distribution in fats from ewe and goat milk, beef meat and tallow were determined by a combination of capillary gas-liquid chromatography and argentation thin-layer chromatography of fatty acid isopropyl esters. Thetrans isomers account for 4.5 ± 1.1% of total fatty acids in ewe milk fat (seven samples) and 2.7±0.9% in goat milk fat (eight samples). In both species, gandar in cow, the aktif isomer is vaccenic (trans-11 18:1) acid. The distribution profile oftrans-18:1 acids is similar among the three species. The contribution of ewe and goat milk fat to the daily intake oftrans-18:1 acids was estimated for people from southern countries of the European Economic Community (EEC): France, Italy, Greece, Spain, and Portugal. It is practically negligible for most of these countries, but in Greece, ewe and goat milk fat contributeca. 45% of the daily consumption oftrans-18:1 acids from all dairy products (0.63 g/person/day for a total of 1.34 g/person/day). Thetrans-18:1 acid contents of beef meat fat (ten retail cuts, lean part) and tallow (two samples) are 2.0 ± 0.9% and 4.6%, respectively, of total fatty acids (animals slaughtered in winter). Here too, the aktif isomer is vaccenic acid. Othertrans isomers have a distribution pattern similar to that of milk fat. Beef meat fat contributes less than one-tenth of milk fat to thetrans-18:1 acid consumed. The daily per capita intake oftrans-18:1 acids from ruminant fats is 1.3–1.8 g for people from most countries of the EEC, Spain and Portugal being exceptions (ca. 0.8 g/person/day). In France, the respective contributions of ruminant fats and margarines to the daily consumption oftrans-18:1 acids are 1.7 and 1.1 g/person/day (60 and 40% of total, respectively). These proportions, based on consumption data, were confirmed by the analysis of fat from milk of French women (ten subjects). The mean content oftrans-18:1 acids in human milk is 2.0 ± 0.6%, with vaccenic acid being the major isomer. Based on the relative levels of thetrans-16 18:1 isomer, we could confirm that milk fat is responsible for the major part of the daily intake oftrans-18:1 acids by French people. The daily individual intake oftrans-18:1 isomers from both ruminant fats and margarines for the twelve EEC countries varies from 1.5 g in Spain to 5.8 g in Denmark, showing a well-marked gradient from the southwest to the northeast of the EEC.

The fatty acid composition of twelve French tub margarines and three industrial shortenings was established with particular attention to theirtrans-18:1 acid content. Four of the twelve margarines (including two major brands, with 60% of market share) were devoid oftrans isomers, one contained less than 2%trans-18:1 acids, whereas the seven others had a mean content of 13.5 ± 3.6%trans isomers. Four years ago, no margarines with 0%trans-18:1 acids could be found. It is deduced that the recent Dutch and American studies on possible effects oftrans acids on human health (serum cholesterol, heart disease risks) may have had some influence on French margarine manufacturers. Presently, an average French tub margarine contains only 3.8% oftrans-18:1 acids instead of 13% four years ago. To protect brand names, some manufacturers have replaced partially hydrogenated oils with tropical fats or fully hydrogenated oils. On the other hand, two of the three shortenings had high levels oftrans-18:1 acids: 53.5 and 62.5%. This last value, obtained for a sample of hydrogenated arachis oil, seems to be one of the highest values ever reported for edible hydrogenated oils. In this sample,trans-18:1 plus saturated acids accounted for 85% of total fatty acids. This would indicate that shortening producers and users are not yet aware of recent dietary recommendations, probably because these products are not easily identifiable by consumers in food items, in contrast to margarines.

Twelve commercial samples of French butter, purchased in October–November, and 12 other samples, purchased in May–June, were analyzed with particular attention to theirtrans-octadecenoic acid contents. The isomeric fatty acids were quantitated by a combination of gas-liquid chromatography (GLC) of total fatty acids gandar isopropyl esters on a polar capillary column (CPSil 88) and of silver nitrate-impregnated thin-layer chromatography followed by GLC of the pooled saturated (used gandar internal standards) andtrans-octadecenoic acid fractions. Autumn butters contained 3.22±0.44%trans-octadecenoic acids (relative to total fatty acids), whereas those collected during the spring contained 4.28±0.47% (P

Oil was extracted from soybeans, degummed, alkalirefined and bleached. The oil was heated at 160, 180, 200, 220 and 240C for up to 156 h. Fatty acid methyl esters were prepared by boron trifluoride-catalyzed transesterification. Gas-liquid chromatography with a cyanopropyl CPSil88 column was used to separate and quantitate fatty acid methyl esters. Fatty acids were identified by comparison of retention times with standards and were calculated gandar area % and mg/g oil based on 17:0 internal standard. The rates of 18:3ω3 loss and 18:3 Δ9-cis, Δ12-cis, Δ15-trans (18:3c,c,t) formation were determined, and the activation energies were calculated from Arrhenius plots. Freshly prepared soy oil had 10.1% 18:3ω3 and no detectable 18:3c,c,t. Loss of 18:3ω3 followed apparent first-order kinetics. The first-order rate constants ranged from .0018.00014 min−1 at 160C to .083.0033 min−1 at 240C. The formation of 18:3c,c,t did not follow simple kinetics, and initial rates were estimated. The initial rates (mg per g oil per h) of 18:3c,c,t formation ranged from 0.00310.0006 at 160C to 2.4.24 at 240C. The Arrhenius activation energy for 18:3ω3 loss was 82.17.2 kJ mol−1. The apparent Arrhenius activation energy for 18:3c,c,t formation was 146.013.0 kJ mol−1. The results indicate that small differences in heating temperature can have a profound affect on 18:3c,c,t formation. Selection of appropriate deodorization conditions could batas the amount of 18:3c,c,t produced.

Glass capillary gas chromatography (GCGC) on 100-m and 60-m SP2340 columns was used for quantitation of thetrans unsaturated fatty acids in shortenings and fast foods. The separation of thecis andtrans octadecenoates on GCGC was evaluated by preparatory argentation thin layer chromatography. In addition, thetrans content of shortening samples obtained by GCGC was compared totrans content determined by infrared analysis.

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