Food Processing Technology: Case Study on The Development of Rice Bioindustry

Abstract

Currently, sustainable food production is the biggest challenge in the world. The rapid growth of population, agricultural land conversion and climate change are the key challenges in the agricultural sector. Therefore, natural resources need to be utilised optimally to increase value-added and product competitiveness. This paper reviews the development of rice bioindustry in Indonesia with regards to food processing technology and challenges. Regarding the development of rice bio-industry, farmers and rice milling entrepreneurs are not only directed to focus on milled rice but also directed to valorise the by-products from rice milling manufacture namely rice bran, broken rice, brewers’ rice and husks into high value- added products. To improve the economic value of premium quality rice, functional rice (parboiled, low glycaemic index rice), fortified rice, instant rice, and crystal rice should be produced. Husk can be processed into non- food products, such as biosilica. Additionally, straw can be used as raw material for paper, furfural, sugar and bioethanol, as well as biodegradable packaging and nanofiber. The development of the rice bio industry by utilising all parts of the plant supports the zero waste concept that can increase the income of rice farmers and entrepreneurs, will also improving the environment.