ANALISIS KESENJANGAN STANDAR TEPUNG SINGKONG ANTARA SNI DAN CODEX ALIMENTARIUS DALAM MENDUKUNG DAYA SAING PRODUK MOCAF

Gap Analysis of Cassava Flour Standards between Indonesian National Standards and Codex Alimentarius to Support MOCAF Competitiveness

Abstract

Cassava flour, particularly Modified Cassava Flour (MOCAF), has significant potential as a substitute for wheat flour and as an export-oriented commodity based on local resources. However, quality variability due to differences in processing methods and the lack of optimal standardization remain major challenges in industrial development. This study aims to analyze the gap between Indonesian National Standard (SNI 01-2997-1996) and Codex Alimentarius (CXS 176-1989) for cassava flour and to evaluate the implications of standard harmonization on product competitiveness. A descriptive-comparative method was applied to assess physical, chemical, and microbiological parameters. The results indicate that SNI provides more detailed technical quality parameters, while Codex emphasizes global food safety aspects, particularly contaminant limits such as hydrogen cyanide (HCN). Significant differences were found in moisture content, ash content, and cyanide limits. A modified adoption (MOD) approach is considered the most appropriate harmonization strategy, as it accommodates international standards while adapting to local conditions. Harmonization is expected to enhance export access, production efficiency, and the economic value of MOCAF products.