Insect Protein as a Future Food Solution, Is it Relevant for Indonesians?

JAKARTA - In the midst of global challenges related to food security, population growth, and climate change, the need for healthy, efficient, and sustainable protein sources is increasingly urgent. One alternative that is starting to get serious attention is insects as a source of the future protein.

Academic and entomology expert, Dr. Ir. Dadan Hindayana highlighted superior insects in terms of protein content and production efficiency compared to conventional livestock, thus opening up great opportunities as a source of protein in the future.

"Insects are superior in terms of protein content and production efficiency compared to conventional livestock, thus opening up great opportunities as a source of the future protein," he said in a talk show 'Tracking the Traces of Nusantara Food', quoted from the official statement.

"Insects are the future of our food. It is not impossible that insects will become the source of protein in the future," he added.

On the other hand, Indonesia is known as one of the countries with the largest local food wealth in the world. Each region stores natural food ingredients that are rich in nutrients and have strong cultural values.

Unfortunately, changes in lifestyle and consumption patterns have made many local foods being displaced by processed products, instant foods, and imported ingredients that are considered more practical.

The loss of community closeness to local food not only reduces consumption diversity, but also has the potential to weaken a balanced diet and fade traditional knowledge that has maintained a harmonious relationship between humans, nature, and eating culture.

In fact, local food stores knowledge, processing practices, as well as social and economic values that shape the identity of the Indonesian people.

In this context, the term 'tracking' is interpreted as an effort to understand and re-present the diversity of local food and its potential, so that people can realize that high-value food sources are actually very close to everyday life.

Understanding local food needs to be viewed from various perspectives, both academic, cultural, and scientific. Repa Kustipia, Research Director Center for Study Indonesian Food Anthropology (CS-IFA) emphasized the importance of understanding local food as part of the culture of people's lives.

"Local food is the result of a long historical trajectory, ranging from the hunter-gatherer phase, early agriculture, the royal agrarian system, to the entry of colonial food systems and modern industries," said Repa.

"Each phase forms the way the people of Nusantara know, process, and interpret food as part of daily life," he continued.

In terms of research and development, Dr. Dra. Dwinita Wikan Utami, M.Si., Head of Horticulture and Plantation Research of the National Research and Innovation Agency (BRIN) emphasized the need for a scientific approach in raising local food.

"Local food development can only run optimally if researchers, local governments, and the community work together, so that research findings can be translated into useful practices and strengthen the position of local food," said Dwinita.

"The introduction of local food through an educational discussion aims to increase public understanding of the diversity of Indonesian food ingredients, explain their nutritional value scientifically but are easy to understand, and encourage awareness that local food can be a healthy, sustainable, and relevant choice for modern life," he explained.

This approach is also expected to trigger cross-sector collaboration between academics, communities, and industry players, as well as foster a sustainable community-based food literacy movement.