Daging organik: kualitas, persepsi konsumen, dan aplikasi di Indonesia

Abstract

Organic food products are currently or have even become a trend for public consumption. This paper was compiled to summarize the differences in the characteristics of organic and non-organic meat for some livestock commodities, how consumers perceive and accept organic meat products, as well as examples of applications and how to get organic certification in Indonesia. Based on the literature study that has been carried out, it is known that the character of organic meat has a meat taste that is savorier with a more chewy meat texture. Organic livestock has better quality than non-organic, especially its nutritional content which is healthy because of the essential fat content produced in meat. Consumer food choices have a huge impact on the environment. The environmental impact of organic meat is high because consumers have beliefs about environmental friendliness although it is not significant. Consumers perceive organic meat as meat that is healthy, safe, natural, delicious, expensive, environmentally friendly, and of good quality. The reason people do not consume organic meat is the low supply and high price, as well as the lack of assurance that the meat is truly organic. Several farms that have applied organic systems in Indonesia are CV Rahayu in Sigi, Central Sulawesi, TML Farm in Bogor, West Java, Bina Sarana Bakti Foundation in Bogor, West Java, PT. Wahyu Utama Group in Tuban, East Java, etc. The guarantee of organic products has been facilitated by the presence of a certification body. Several certification bodies that handle organic farming include PT Sucofindo, PT Mutuagung Lestari, INOFICE, LeSOS, BIOCert Indonesia, PT Icert Agritama Internasional, etc. Thus, producers gain market trust and consumers get product quality assurance. In the future, the organic industry has the challenges of product development and the possibility of wider market interest.