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Influence of duck species and cross-breeding on sensory and quality characteristics of Alabio and Cihateup duck meat

 The current study was designed to assess the effect of strain on lipid content, fatty acid profile, and sensory attributes of duck meat derived from two duck strains, Alabio and Cihateup strain, and their crossbreeds (sex ratio 1:1). The groups evaluated were as follow: AA (Alabio ♂ × Alabio ♀), CC (Cihateup ♂ × Cihateup ♀) and the crossbreeding of AC (Alabio ♂ × Cihateup ♀) and CA (Cihateup ♂ × Alabio ♀). Analysis of the chemical composition and sensory properties of meat was assessed on thigh muscles. The crossbreeds were characterized by the lowest fatness (P < 0.05). The crossbreeds had greater (P < 0.05) percentage total saturated fatty acids, whereas CA crossbreed had the highest total saturated fatty acid level (P < 0.05). Based on the hedonic test, no differences (P > 0.05) existed among the treatments with regard to meat taste, while meat from AC was preferred (P < 0.05) by panelists over the other groups with respect to aroma and overall acceptability. The principal component analysis (PCA) revealed that AC meat had lower off-odor intensity, and on average panelists positively differentiated (P < 0.05) AC meat. Overall, our data suggest that AC duck meat resulted in more desirable quality attributes.

 P.R. Matitaputty, C.H. Wijaya. H. Bansi, V Laudadio and V. Tufarelli

versi lengkap di DOI:10.1080/19476337.2015.1011239

Beef Cattle

Research on farmers' behavior in the application of PTT components (Integrated Plant and Resource Management) has been conducted on irrigated rice farming in Buru regency, Maluku province. This study aims to determine the farmers' behavior in applying components of PTT on irrigation paddy rice field. The measurement level of technology adoption by farmers was assessed for compliance with PTT technology approach recommended and was given a score on each aspect of the technology applied. The results of this research showed that the behavior of farmers in applying the PTT component irrigated paddy rice field was categorized as medium level (72.17 percent of the recommended), while for each PTT component elements such as excelent varieties and seed were categorized as medium level (69.79 percent of the recommended), planting as the moderate level (69.24 percent of the recommended), inorganic fertilizer as high level (80.28 percent of the recommended), organic fertilization as the moderate level (74.72 percent of the recommended), control of HPT was categorized as high level (97.01 percent of the recommended), weed control was caregorized as high level (85.42 percent of the recommended) and harvest and post-harvest handling were categorized as high level (95.93 percent of the recommended) (International Journal of Humanities and Social Science, V. 3(12) p. 129-138, 2013)

Sagu mendukung ketahanan pangan dalam menghadapi dampak perubahan iklim

Sagu (Metroxylon spp) merupakan salah satu sumber pangan tradisional potensial yang dapat dikembangkan dalam diversifikasi pangan mendukung ketahanan pangan lokal dan nasional. Bahan pangan tradisional ini memiliki nilai gizi tidak kalah dengan sumber pangan lainnya seperti beras, jagung, ubikayu, dan kentang. Potensi lahan sagu di Maluku cukup luas, demikian pula dengan potensi produksinya cukup tinggi (30 t/ha/th), jauh melebihi sumber pangan lainnya (padi, jagung, dan kentang). Tepung sagu dan produk olahannya dapat dikelompokkan sebagai pangan fungsional karena memiliki kandungan karbohidrat (84,7 persen) dan serat pangan (3,69-5,96 persen)  yang cukup tinggi, indeks glikemik (28) rendah, dan mengandung pati resisten, polisakarida bukan pati, dan karbohidrat rantai pendek yang sangat berguna bagi kesehatan. Proses budidaya sagu (pra-panen) sampai pengolahan tepung sagu basah (pasca panen) dilakukan secara alami, sehingga tepung sagu dapat dikategorikan sebagai pangan organik 100 persen. Tepung sagu basah dapat dikeringkan untuk meningkatkan daya simpan dan daya tarik kemasan, serta dapat diolah menjadi berbagai kue basah dan kue kering. Strategi yang ditempuh dalam upaya pengembangan sagu sebagai komponen ketahanan pangan lokal dan nasional perlu dilakukan mulai dari hulu ke hilir, baik aspek teknis maupun manajemen melalui pengembangan agribisnis sagu yang berdaya saing, berkerakyatan, berkelanjutan, dan terdesentralisasi. Dalam rangka memantapkan ketahanan pangan, pemanfaatan potensi sagu sebagai komponen ketahanan pangan hendaknya memperhatikan hal-hal sebagai berikut: (1) diversifikasi produk olahan sagu agar beragam, bergizi, dan berimbang, (2) pertahankan dan perbaiki pola konsumsi pangan berbasis sagu, (3) mutu dan keamanan pangan agar terjamin, (4) pemanfaatan teknologi tepat guna, dan (5) usaha peningkatan nilai .tambah melalui perbaikan dan peningkatan produk olahan berbasis sagu yang berdaya saing tinggi (Sago (Metroxylon spp.) is one source of traditional foods potentially to be developed to support local and national food security. Nutritional value of sago is almost equal to other food sources, such as rice, maize, cassava, and potato. The potential area of sago inM oluccas is large enough. In addition, its production potential in the region is high enough (30 t/ha/yr), far exceeding other sources of food (rice, com, and potato). Sago flour and its processed products can be classified as functional foods because it has high carbohydrate content (84.7 percent) and dietary fibre (3.69 to 5.96 percent), low glycemic index (28), resistant starch, non-starch polysaccharide, and short chain carbohydrates that are very useful for health. In the sago farming, from the sago cultivation (pre-harvest) until the wet sago flour processing (post-harvest) is done naturally, hence, the sago starch can be categorized as 100 percent organic food. Wet sago starch can be dried to increase the storage durability and the packaging attractiveness. Moreover, the flour can be processed into a variety of cakes and pastries. The strategy taken in the development efforts of sago as a component of local and national food security needs to be done starting from up-stream to down-stream, including technical and management aspects by developing a competitive, pro-poor, sustainable, and decentralized sago agribusiness. In order to strengthen the food security, utilization of the sago as a component of food security should consider the following' matters: (1) diversification of sago processed products should be diverse, nutritious, and balanced, (2) maintain and improve consumption patterns of the sago-based foods, (3 ) quality and food safety to be guaranteed, (4) use of appropriate technology, and (5) efforts increase added value through improving and increasing highly competitive  sago-based products). (Perspektif (Review Penelitian Tanaman Industri), v. 10(2) 2011 p. 81-91)