Konjac Indonesian Exports
Based on data from the Indonesia Quarantine Full Automation System (IQFAST) or the Agricultural Quarantine Agency (Barantan), it is said that in the first semester of 2021, Indonesia’s Konjac exports reached 14.8 thousand tons, where this figure exceeds the number of exports in the first semester of 2019 with a total of 5.7 thousand tons, this increase shows that export activity is as much as 160 percent.
Increasing the export value of up to 160 percent in the first semester of this year, countries that receive the main export supply of people such as China, Vietnam, and Japan. Apart from Asian countries, Europe is also one of the export destinations for people.
Indonesia Exports Konjac Chips
Usually, the exported Konjac is sent in the form of chips or semi-finished products, which later in the export recipient country will be processed into basic foodstuffs, cosmetics to industry.
Selling Price of Indonesian Konjac Fruit
Konjac derivative products such as chips, flour, or semi-finished Konjac have a higher economic value than just whole Konjac tubers. According to the Journal of Agribusiness and Agricultural Socio-Economics, Universitas Padjajaran (UNPAD) 2020, stated that the selling price of Konjac farmers’ fruit is valued at 13 thousand rupiahs in its whole form, then in the form of chips, the selling price is 70 thousand, meaning this has increased the price of 57 thousand. rupiah.
The selling price is significant compared to selling wet tubers (logs) to selling chips (dry Konjac). This increase was due to the Konjac chips being processed by a series of processes such as chopping, drying, or drying, so the selling price increased.
Harvest Season for Indonesian Konjac Farmers
According to the publication’s analysis of the journal, during the harvest season, Konjac farmers have two treatment options for the harvest, namely selling tubers or making chips. However, because it was November, the Konjac tubers grew just like that. The middlemen did the chip processing by carrying out a series of chopping and drying processes.
In addition, in the Abdi Mas TPB Journal, University of Mataram, it was stated that processing Konjac plants into chips increase profit margins, according to him the principle of making Konjac chips is very simple, namely by washing the Konjac until it is clean from the sap, then cutting it into thin strips with a thickness of 0.5 cm. then dried. Apart from the advantages, the right chip Konjac solution increases the shelf life also can expand the sales market.
Konjac Producing Areas in Indonesia
There are also several regions of Indonesia that have become centers of Konjac plant production, including East Java, East Nusa Tenggara (NTT), Banten, Central Java, Kalimantan and Sumatra. Then the centers for processing Konjac flour are in the Madiun, Bandung, Pasuruan, Wonogiri, Maros areas.
Indonesian Konjac Flour Processing
Processing of Konjac flour itself also has economic value than selling it in the form of Konjac tubers, however, its use in the form of Konjac flour or tubers is still a polemic, because of the Ca-oxalate content.
Furthermore, it is explained in the Indonesian Journal of Nutrition and Dietetics, that Ca-oxalate in Konjac flour can be successfully reduced through a mechanical fractionation stamp mill or blower, as well as a method of studying the concentration of table salt as well as the length of soaking Konjac.