By: Nils Aria Zulfianto

During the independence period, Indonesia had several KGMI tables published in 1949, 1953, 1960, 1964, 1967, 1981, 1990, 1992, 1995 and 2004. Of these version two were still compiled by the Dutch: the KGMI in 1949 and 1953.

In 1949

The KGMI table was still compiled in Dutch. The book titled Voedingstabellen. The authors were S.J.E. Pannekoek-Westenburg, Ir. J.A. Nijholt and Dr. A.G. Van Veen. Volledig berziee Uitgave van het Instituut vor Volksvoeding utggebreid en aangevuld door S. Postmus, Director. Reprinted from Medisch Maandblaad van June 1949 no. 6.

In1953

In this year, the KGMI table was started to be written in Indonesian. The title was Daftar Bahan-bahan Makanan (DBM) from Lembaga Makanan Rakyat (LMR), led by Dr. Poorwo Soedarmo. The writers were Ms. J.W.B. Visser, FAO expert-dietician and Drs. A.v.d. Pol, a chemist from LMR. It was in a form of a stencilled book. The information about the publisher is unavailable.

In this DBM, the food ingredients were taken from several references. No food groupings were made at that time. The food ingredients were arranged alphabetically instead. The book has some pages containing the names of food ingredients in Indonesian, Dutch, English and Latin. The total number of food ingredients in this book is 383 types. According to Dr. Mien K. Mahmud, this DBM was used until 1959.

In 1960

During this year, the KGMI table was titled List of Food Ingredients Analysis. The authors were unknown. The publisher was Lembaga Makanan Rakyat (LMR), Jl. Diponegoro 69, Jakarta. It was in a form of a stencilled book. The book has also some pages containing the names of food ingredients in Indonesian, Dutch, English and Latin. There are 358 types of food ingredients. The sources of information for this book were not only taken from literatures, but also the results of food analyses performed by the LMR.

Food groupings were available in 4 groups: Sources of Carbohydrate, Vitamins and Salt, Protein and Fat, and Others. The composition of food ingredients consists of calories, protein, fat, carbohydrate, calcium, phosphorus, iron, active vitamin A IU, vitamin B1, vitamin C, water and edible parts (bagian yang dapat dimakan/bydd).

In the sources of carbohydrate, there were 16 types of wheat, 21 types of tubers, 28 types of flour and sugar. In the source group of vitamins and salt, there were 86 types of vegetables and 58 types of fruit. The sources of protein and fat consist of 34 types of beans; 14 types of oil and fatty foods; 36 types of meats; 9 types of eggs; 20 types of fish, salted fish, pindang, and other 15 types of fish products; 16 types of milk and milk products; Other groups which contains of 5 food types.

In 1964

In this year, the KGMI table was titled List of Food Ingredients Analyses (Daftar Analisa Bahan Makanan/DABM). The authors were unknown. The publisher was Lembaga Makanan Rakyat (LMR), Jl. Diponegoro 69, Jakarta. It was also published in a form of a stencilled book. The DABM contains 10 groups of food ingredients. The composition consists of water, protein, calcium, phosphorus, iron, carotene, thiamin and vitamin C. In addition, there was also a list of essential amniotic acids which were the result of food analysis using microbiological methods and essential amino acids from a literature written by Orr, H.L. and Wett, B.F. Amino Acid Content of Foods. Home Economic Research Report, No. 4.U.S. Department of Agriculture, December 1957.

In 1967-1996

In this period, this KGMI was called the List of Food Ingredients Composition (Daftar Komposisis Bahan Makanan/DKBM) and was published by Bratara, Jakarta. This DKBM is the fifth edition of the List of Food Ingredients Analyses published by the LMR from the Ministry of Health. The authors were Ig. Tarwotjo, Dr. Lie Goan Hong, Dr. Oei Kam Nio, Hermana, M.Sc., Sudarmadi (Source: direct communication with DR. Herman and Dr, Mien K. Machmud), and the foreword was written by Prof. dr. Drajat D. Prawiranegara, MPH as the Director of the Directorate of Nutrition, the Ministry of Health of the Republic of Indonesia and Ig. Tarwotjo, M. Sc as the Chairman of the Indonesian Nutritionist Association. This DKBM has been printed seven times: in 1967, 1972, 1979, 1981, 1989, 1992 and 1996, meaning that there were no significant changes since 1967.

The food groupings consist of 10 groups: 60 types of cereals (grains), tubers and their processing products; 57 types of nuts, seeds and their processing products; 30 types of meat and their processing products; 9 types of eggs; 48 types of fish, Shells, Shrimp, and their processing products; 98 types of vegetables; 54 types of fruits; 14 types of milk and its processing products; 9 types of fats and oils; and 36 types of other foods (Source: List of Food Ingredients Composition. Bratara, Jakarta 1996).

In 1992

Furthermore, in 1992, FKUI also published a DABM that was printed three times: in 1992, 1995 and 1998. The author was Dra. Oey Kam Nio. The groupings of food ingredients were similar to the DKBM, which were 10 groups. However, the types of foods in each group might differ.

The food group of grains, tubers, roots and their products had 63 types of foods; Nuts, seeds and their processing products had 57 types; Meat and their processing products had 57 types; Eggs had 7 types; Fish, Shells, Shrimp, and their processing products had 56 types; Vegetables had 102 types; Fruits had 56 types; Milk and its processing products had 14 types; Fats and oils had 12 types; and the other group had 29 types of foods. (Source: Oey Kam Nio. List of Food Ingredients Analyses. FKUI, 1992).