The quality standardization of lamb
or sheep’s product
for enhaNcement of added-value and competitiveness
Abubakar
Email ;
abu.028@gmail.com
ABSTRACT
Political will of
Indonesia government in realizing self supporting of meat through the program of
self supporting of cow and buffalo meat
(PSDK 2014) has been right on the
track and should be totally encouraged because it is related to the food
security and food sovereignity. The import of of beef cattle and frozen meat
from neighbouring country is still required to close the gap between
consumption and production in Indonesia. To reduce the import of beef cattle
and frozen meat, there is sheep or lamb live stock with 22 milion head
population that have significant
potential enough in providing of national meat. Nowadays, the production of
sheep or lamb has not satisfied yet, because the quality standardisation of
product has not been realized yet, therefore, there are many variation of product,
quality and quantity loss, less efficient of handling and processing,
perishable and the weakness of marketing system. Standardization of quality of
product of lamb or sheep’s livestock through the practices of postharvest technology is expexted to produce the meats or
the processed ones which has best quality and preferred by consumer, so that it
will increase value and competitiveness. The strategy for enhancement of the
quality and food safety of livestock product is required to support that
standardization by choosing the superior livestock breeds, providing quality
feeds, the good husbandry procedure, disease control, application of
appropriate postharvest technology, as well as realizing of the safe keeping principles
at every point of supply chains. Through
the aplication of standardization,
quality of goat or sheep’s product is expected to be improved, as well
as its value added, and competitiveness, especially to support PSDK and the
development of livestock subsector in general.
Key words: sheep/lamb, standardization, quality, added -value, competitiveness
The quality of composit flour
based on pumpkin as
a complementary
food of breast milk rich of β-cAROTENe (SNI 01-7111.4-2005)
ABUBAKAR
Email : abu.028@gmail.com
ABSTRACT
This study aimed at developing a formula of pumpkin-based composite flour mixed with banana flour and green-bean flour as a complementary food for breast-milk rich in β-carotene using Response Surface Methodology (RSM). Special objective was to analyze its chemical quality (moisture content, protein, fat, ash, carbohydrates, β-carotene, Fe, Zn, Ca, total starch, and starch digestibility) and comparing formula selected with and without oligosaccharides reduction. Quality characteristics of selected composite flour formula without reducing oligosaccharides was as follow: 4.05% moisture content, 7.08% ash content, 9.24% protein content, 1.6% fat content, 277 ppm of beta-carotene, 1.29 mg/100g zinc, 754 mg/100g calcium, starch digestibility of 92.34%, and 364 kcal of energy. On the other hand, the selected formula of composite flour with reducing oligosaccharides have the characteristics as follow: 7.12% moisture content, 4.66% ash content 4.66% fat content, 11.17 protein content, 239 ppm of beta-carotene, 0.87 mg/100g zinc, 596 mg/100g calcium, starch digestibility of 84.7%, and 372 kcal of energy. The composite flour produced has met energy, protein, calcium, and iron requirements (SNI 01-7111.4-2005).
Keywords: composite flour, pumpkin, complementary foods
