Introduction. The purpose of the paper is to study theoretical and experimental aspects of the chemical composition and quality of hemp seed products, including oxidation processes in oils, seeds and processing products. Materials and methods. Research materials are industrial hemp seeds of «Hlesiia» variety, pressed oil and oil compositions, hemp seeds kernel. The quality of the investigated materials was evaluated according to standard and industry methods and to Codex Alimentarius. Results and discussion. The obtained hemp oils by the content of fatty acids, phospholipids, vitamins A and E have high biological value, and by the content of tocopherols significantly outweigh sunflower, sesame and amaranth oils. The sample of MM60 pressed oil is preferred for antioxidant resistance. The ratio of essential fatty acids is close to ideal: Omega-6 and Omega-3 as 3.0:1-3.7:1, while in linseed oil-1:3.6. Hemp oil also contains biologically valuable gammalinolenic acid. Spectrophotometric method confirmed the presence of carotenoids and chlorophylls in pressed hemp oil. Vitamin A content in oil is 78 mg/kg, vitamin E (total)-562.8 mg/kg. Hemp oil is better stored at 8±2 °C without light access by chemical indicators. The obtained hemp oil and oil compositions are of good quality. The composition with a peroxide and acid value of less than 1 and a higher oil output is preferred. The quality of hemp seeds (without the shell) improves compared to the output seeds. The content of oil and protein increased 1.5 times, macro and microelements: phosphorus 1.5 times, ferro 1.25 times, zinc and cobalt 2 times. Hemp seeds without the shell have a high content of essential amino acids and a high content of lysine, which is usually deficient. Conclusions. It is recommended the hemp oil and hemp seeds kernel in the production of functional food.

ABSTRAKTujuan peneitian ini adalah untuk menganilis komposisi mineral susu, komposisi asam amino protein susu dan produktivitas per 305 hari masa laktasi pada hasil persilangan dibandingkan dengan bangsa murni sapi lokal Ukrania. Penelitian dilakukan pada beberapa induk sapi perah Ukranian BlackSpotted (UBS) dan hasil silangannya pada generasi pertama dengan Brown Swiss, induk-induk Uranian Red-Spotted (URS) dan hasil silangannya pada generasi dengan bangsa Montbeliarde. Pada dua peternakan terdapat masing-masing dua jenis bangsa. Komposisi mineral susu pada sapi hasil silangan lebih tinggi dibandingkan dengan bangsa murni. Kadar lemak susu sapi hasil silangan lebih tinggi 0,08-0,16%, protein lebih tinggi 0,15-0,22% dan kadar Ca dan P masing-masing 2,66-8,83 dan 2,12-7,81 g susu. Protein susu pada induk hasil persilangan ditandai dengan komposisi asam amino yang lebih seimbang (EAA) dan rasio yang cocok untuk pemrosesan. Jumlah EAA pada 100 g protein susu induk hasil persilangan adalah 3,11-6,25% lebih tinggi dibandingkan dengan induk bangsa murni. Induk hasil persilangan lebih tinggi dalam hal komposisi mineral susu dibandingkan induk bangsa murni. Direkomendasikan penggunaan bangsa Montbeliarde atau Brown Swiss pada peternakan komersial.Kata kunci: sapi perah, asam amino, element mineral, kebutuhan manusia ABSTRACTThe aim of this study was to analyze the mineral composition of milk, the amino acid composition of milk protein, and the productivity per 305 days of lactation in crossbred cows compared to pure-breed local Ukrainian analogues. The research was conducted at cows of the Ukrainian Black-Spotted (UBS) dairy breed and crossbred cows of the first-generation obtained as a result of crossing with Brown Swiss breed and at cows of the Ukrainian Red-Spotted (URS) dairy breed and crossbred cows of the firstgeneration obtained by crossing of the URS dairy breed with Montbeliarde breed. In both farms there were two groups of pure-breed and crossbred cows-analogues. The mineral composition of milk and its technological properties in crossbred cows were higher compared to the pure-breed analogues. The fat content of milk crossbred cows exceeded by 0.08-0.16%, protein exceeded by 0.15-0.22%, and the main trace elements include Ca and P -by 2.66-8.83 and 2.12-7.81 mg/100 g of milk, respectively. Milk protein of crossbred cows was marked by a more balanced composition of essential amino acids (EAAs) and their ratio suitable for processing. The amount of EAAs in 100 g of milk protein of crossbred cows was 3.11-6.25% higher compared to local analogues. Crossbred cows dominated pure-breed analogues by the mineral composition of milk. The authors recommend the use of Montbeliarde or Brown Swiss 238 J.Indonesian Trop.Anim.Agric. 43(3):238-246, September 2018 breeds in commercial herds to improve the technological properties of milk.