Germplasm of Indonesia local pig: potential, threat of extinction, and conservation strategy

One type of livestock that is widely cultivated by some people is pigs, especially local pigs. Pigs are popular animals and are widely cultivated for needs related to socio-culture, traditional ceremonies, religious ceremonies, weddings and other ceremonies by certain community people’s in Indonesia. Indonesia has germplasm of five local pig species from eight types of pig species in the world. The pigs species lives and develops in several main areas, namely in Sumatra, Kalimantan, East Nusa Tenggara, Sulawesi and Papua. Local pig species in Indonesia include Nias pig, Toba pig, Samosir pig, Bali pig, Toraja pig and Papua pig. Currently, local pigs are facing the threat of extinction, due to low productivity so that people tend to keep imported pigs with better productivity. In addition, the threat of epidemics, poaching and the absence of real preservation and conservation measures from the government have also contributed to the decline in the local pig population in Indonesia. Conservation actions that can be taken include: 1) Establish areas for cultivation and development of local pigs in districts/cities; (2) Maintaining the existence and use of public grazing land for local pig farming; and (3) Develop and increase the productivity of local pigs. In local pigs that have been raised by the community, conservation is carried out by selecting within the clump so that purity is maintained and conservation through efforts to improve the management of local pigs.


Introduction
Livestock is a sector that is very important in supporting the needs of animal protein for the community.Livestock as a food source contributes greatly to meeting the community's animal protein needs.Along with the increase in population, income level, and public awareness of the importance of nutrition, the demand for livestock products, especially meat, is also increasing.Indonesia is a country that has a large diversity and number of livestock.Many types of livestock are cultivated by the community for family consumption, fulfillment of protein, helping with work in the fields and fields, and family savings.Several types of livestock that are popular and widely cultivated by the people of Indonesia are beef cattle, dairy cows, buffalo, horses, goats, sheep, domestic chickens, laying hens, broilers, ducks, ducks, and pigs.[1] Details of the population and types of livestock cultivated by the community in the last 5 years are presented in Table 1.
The livestock sector has long been known and played by the community and plays an important role in the family economy in Indonesia.As part of the main agricultural sector, livestock provides a major contribution to the welfare of farmers in general.In the livestock sector, one type of livestock that has the potential to be raised is pigs.Pigs for some people in Indonesia are livestock that are popular for cultivation and have many benefits.Pigs are one of the animals that have the characteristics of fast growth and development and are prolific, namely in one litter they can reach 6-12 heads, and in a year they can give birth up to 2 times [2].Processed pork products in Indonesia, although limited, are very potential as national export commodities.The pig population in Indonesia is spread over several main areas, namely in Bali, Sumatra, Bali, Kalimantan, East Nusa Tenggara (NTT), Sulawesi, and Papua [3].In some of these areas, pig farming has an important value in the socio-cultural life of the community, for example, it is always included in traditional ceremonies, religious ceremonies, marriages, births, and even death events.The existence of pigs is part of the culture of the community in several areas that have been passed down from generation to generation.The maintenance system varies according to regional conditions, culture, customs, and the purpose of raising livestock [4].On the other hand, not only on the social aspect, pigs are a source of income for the community.Pigs can be sold at any time, to gain economic benefits [5].People in some of these areas have been doing pig farming for a long time.Areas that do a lot of pig farming are North Tapanuli, Nias Islands, Toraja, East Nusa Tenggara (NTT), Bali, West Kalimantan, and Papua and West Papua.Generally, the pigs kept are local pigs, with a rearing model by being released or semi-intensive.The feed given is in the form of kitchen waste and agricultural waste.The feed given is not good in terms of nutrition, so the productivity of pigs is not maximized.In general, pigs are spread out in all regions of the world but consist of different nations and races.Referring to FAO (2009) [6] in the Southeast Asian region there are 52 pigs, and specifically in Indonesia, there are (5) five of the eight species of pigs that exist throughout the world [7].This shows that Indonesia has very high-value local pig genetic resources.But on the other hand, currently, the existence of local pigs in Indonesia faces many challenges, including; population decline due to poaching, imported purebred pigs that are not controlled, as well as disease outbreaks that have resulted in the destruction of large numbers of pig populations in recent years.specifically disease outbreaks, including African swine fever or better known as African Swine Fever (ASF), Hog Cholera, and Classical Swine Fever (CSF).ASF outbreak in the Nias island, resulted in the mass death of up to 120.592 livestock in 2020 [8].Local pig deaths also occurred in many areas in Indonesia.In NTT it was reported that as many as 4.888 pigs were infected with ASF which caused huge losses to the people there [9].This has resulted in the eroded Indonesian local pigs and even threatened with extinction.Indonesian people have been cultivating pigs for a long time, but the proper knowledge of raising pigs for high-productivity livestock has not been widely applied.As a result, pig farming in Indonesia tends to be carried out traditionally, and many pig farms are managed very simply, for example, cattle are not kept in pens, and are not given proper feed, which affects the growth, breeding, and health of livestock [10].This paper discusses local types of pigs that are spread and cultivated in several regions in Indonesia.

Local pigs types and distribution in Indonesia
Indonesia is a country that has the most diversity of pig species in the world [3].This is evidenced by the discovery of four different alleles and is the highest number of mitochondrial alleles ever found [11].The community cultivates local pigs for cultural activities, weddings, funerals, side dishes, and as savings [12].The distribution of pigs in Indonesia is concentrated in several large areas, namely in Bali, Sumatra, Bali, Kalimantan, East Nusa Tenggara, Sulawesi, and Papua [13].The types of local pigs that are spread across Indonesia and are kept by many people are Timor, Nias, Papua, Toba, Samosir, and Toraja pigs [14]; [15].Local pigs spread across Indonesia each have different traits and characteristics.Several types of local pigs can be seen in Figure 1.(E) Samosir pig; (F) Toraja pig [15,16].
Some of the characteristics that can be seen in each type of pig are the shape of the head, legs, tusks, back, and coat color.The Timor pig, also known as the Kupang pig, has a medium body size, a small head shape, sparse canines, and a weak backbone [15].Each type of local pig lives and develops and is maintained by the community based on the local socio-cultural culture.In general, the maintenance of pigs by the community is closely related to aspects of cultural customs, religious ceremonies, weddings, and other sacred events.

Bali pigs
The Bali pig is a unique germplasm, in terms of morphology and adaptation to feed, although on the other hand genetically it has slower growth compared to imported race pigs.This type of pig is widely spread in the province of Bali and is a popular livestock that is widely cultivated and used by the people of Bali.In Balinese life, Balinese pigs play an important role in meeting the needs of traditional and religious ceremonies.This type of pig is very easy to raise, in terms of management and feeding it is also relatively simple, especially in terms of the Bali pig's ability to utilize waste as feed.Another advantage of Balinese pigs is that they can consume kitchen waste, are also used as savings for the family, have a savory taste of meat compared to imported pigs, and have a crispier skin composition [17].
Pig breeders generally raise subsistence, in the sense that they raise a small number of pigs, but will keep them for a long period of time until the boars have long tusks.In Bali, the long-toothed pig is called "bangkal".Bangkal keepers generally prepare the pig for the sake of traditional ceremonies that have been planned several years before.At present it is very rare to find pigs with the status of Bangkal [18].
Raising pigs in Bali still relies on traditional rations with various compositions.This depends on the area of raising the pig.Bali pigs reared by breeders in rural areas have very diverse morphometric characteristics, both in terms of coat color and body dimensions.There are two types of Balinese pigs, namely Bali pigs in the East and Bali Pigs in the North, South, and Central regions.The eastern Bali pig has the characteristics of black and coarse hair and has a curved back shape but the stomach does not touch the ground, and the snout is slightly longer.Other types of Bali Pigs, it is characterized by a curved back, a large belly marked by white stripes on its four legs, a relatively short muzzle, and pointed ears, and have an average height of 54 cm, 90 cm long, and weighs 0.14 ± 0.00.05 kg [17].The body morphometrics of Balinese pigs are generally smaller than purebred pigs.Body length from the tip of the mouth to the edge of the hind thighs ranges from 97-137 cm.Shoulder height ranges from 48-57 cm, back height between 40-52 cm, and waist height between 52-58 cm.The average Bali pig has a chest circumference between 90-136 cm, an abdominal circumference between 95-136 cm, and a waist circumference of 80-115 cm.The head length is 20-25 cm, the average length of the ears is 10 cm, and the tail length is 20-25 cm [19].

Figure 2. Traditionally reared bali pigs [19]
Currently, the existence of Balinese pigs is facing serious challenges, namely because of the imported pig program, namely Landrace pigs, which enter the province of Bali in large numbers.The import of purebred pigs was carried out with the reason to meet the increasing demand for pork in the province of Bali [20].Over time, pig farmers are more likely to choose Landrace pigs compared to local pigs.This has resulted in the continued eviction of the Bali pig population due to the lack of local pig keepers.Bali pigs whose population continues to be displaced must be taken seriously because if proper handling is not carried out, the Bali pigs will become extinct.

Nias pigs
Nias is one of the pig enclaves in the province of North Sumatra.The population of pigs in the Nias islands is 465,353 a pigs, consisting of the area of South Nias Regency 275.334 a pigs, Nias District 43.296 a pigs, North Nias 31.538,West Nias Regency 62.278 a pigs and Gunung Sitoli City 52.907 a pigs [21].Nias Island has great potential for the development of pigs, especially local Nias pigs.This is due to the socio-cultural conditions of the people of Nias Island who always use pigs, especially local pigs, in every traditional or religious celebration as well as a fairly good pig market [22].Socioculturally, the development of local pigs in the Nias archipelago is very potential and strategic [8].
Nias pig is a type of local pig that is developed and widely cultivated beside the local Toba pig in the Toba and Samosir areas, as well as the local Samosir pig which is widely developed in North Tapanuli.Nias pig is a type of native pig in Indonesia and lives in the Nias archipelago.This pig belongs to the broiler type, with a medium-sized body shape, a rather short head shape, small ears that stand straight up, and thick fur, especially on the neck and shoulders.Even in traditional rearing, it can reach a body weight of 70 kg at the age of 10 months [23].In general, the people of Nias like raising pigs.The cultivation of pigs by the people of Nias has been carried out by their ancestors, hereditary [12].Pigs have an important value for the people of Nias because apart from being used as a material for daily consumption, pigs are also very closely related to various traditional activities adopted by the people of Nias.At weddings, funerals, traditional ceremonies, and various other events, processed pork is the main menu served.This is a great opportunity in terms of the conservation and development of local Nias pig farming businesses.With a high level of social acceptance of pigs, the development of local pigs should be carried out regularly.Nias local pigs generally have characteristics; grayish black hair, arched back and sometimes there is a flat.The body is large but low, so that the stomach often touches the ground, the snout is long and the ears are slightly pointed and small [25].Other characteristics: has a wild and aggressive nature, short head size, small and erect ears, long sharp mouth, flat to slightly arched back, large and drooping belly, has thick and coarse fur scattered over the neck and over the shoulders.On the color side, generally white, black, and brown.On the performance side, it has a height of 40-65 cm, body length of 60-90 cm, chest circumference of 62-94 cm, tail length of 20-25 cm, and body weight of 25-50 kg.Nias local pigs give birth to 4-6 pigs per birth [24].In general, the body size and body weight characteristics of local nias pigs are body length 70-90 cm, chest circumference 62-94 cm, body height 45-65 cm, body weight 20-50 kg [15].According to the BPS North Sumatra report (2022) [21], in 2021 the total population of pigs in Nias will reach 495.350 a pigs with a meat production of 33.088.244kg.This can be interpreted that pig farming has an important role in the joints of people's lives in the Nias Islands region.

Toba pigs
The Toba pig is one of the local pigs in North Sumatra Province.These local pigs live a lot in the Toba Samosir and North Tapanuli areas [15].Pigs have many benefits in many aspects of life for the people of Toba Samosir and North Tapanuli.Pigs are used as the main treat for traditional activities or events, weddings, worship activities, reception of guests, and other ceremonies.Raising pigs for the Toba people has been a custom passed down from generation to generation by their ancestors.Apart from being a source of protein, pigs are cultivated as a source of family income, which can be used to pay for schools, medical treatment, and as savings for breeders [26].Toba Regency is one of the pig-producing areas in North Sumatra Province [27].Compared to other local pigs in North Sumatra, namely Nias pigs and Samosir pigs, Toba pigs have different body size characteristics.Differences in body size and body size between Nias, Toba and Samosir pigs are presented in Table 2.In general, the characteristics of the local Toba pig are: having a moderate body posture, wild and aggressive, short head size, small and erect ears, not too long and sharp in shape, slightly curved back, loose stomach, thick and rough hair on the neck and over the shoulders.The local Toba pig has a black pattern and blackish gray.This blackish-gray color in some pigs has white on the forehead, neck, stomach, and all four legs.On the performance side, it has a height of 40-60 cm, a body length of 65-90 cm, a chest circumference of 65-90 cm, a tail length of 20-25 cm, and an average of 8-10 pups once giving birth, number of nipples 6-12, and weigh 40-60 kg [15,24].The appearance of Toba local pigs is presented in Figure 4.The model for raising Toba pigs that is mostly carried out by the farming community is semiintensive.Pigs are free to roam from morning to evening, but at night they are put in pens under the farmer's house.In most breeders, even maintenance is left free to roam throughout his life.Pigs only return to the yard only when hungry and are fed only in the morning and evening.The rest when taking shelter and even giving birth, the pigs are in the people's fields.

Samosir pigs
The local Samosir pig is a breed of pig that has developed a lot in Sumatra Province apart from Nias pigs and Toba pigs.Samosir pigs are widely cultivated in the Samosir Regency area.In this region pigs are the largest livestock population compared to other types of livestock.The population of pigs in Samosir district is around 3.240 [21].On the other hand, local Samosir pigs are still inferior in terms of production compared to imported or crossbreed pigs.The local pig rearing system in Samosir Regency is traditionally done by small farmers [28].The appearance of the local Samosir pig is presented in Figure 5.In general, the local Samosir pig has the following characteristics: medium body, wild and aggressive, short head size, small and erect ears, not too long pointed mouth, curved back, loose stomach, thick and coarse hair on the neck and above the shoulders (shoulders).In terms of body color, they tend to be black, blackish gray and on all four legs are white.In terms of performance appearance, Samosir pigs have a body height of 40-60 cm, body length of 65-100 cm, chest circumference of 60-100 cm, tail length of 20-28 cm, once giving birth 6-8 tails per birth, number of nipples 6-10, and body weight is in the range of 40-60 kg [24].The Samosir pig rearing system is extensive, the pigs are free to roam around the yards of people's houses.Toward the evening the pigs took shelter under the people's house.

Timor pigs
Pigs are livestock that have long been known and traditionally cultivated in the farming system by the people of Nusa Tenggara Timur (NTT).Pigs play a role as family savings, waste treatment, treats, or materials at traditional ceremonies, religious and cultural ceremonies.It can be said that pig farming plays an important role in supporting the economy of the people in NTT [29].Socio-culturally, local pigs are widely used in traditional ceremonies and their meat is preferred by the community compared to hybrid pigs [30].Local pigs are generally reared extensively.Pigs fulfill their life needs based on the availability of feed in their surroundings.This causes low productivity and different body composition from one location to another.Judging from its origin, the local pig (Sus scropa domesticus) found on Timor Island, NTT is the result of the domestication of a wild boar or wild boar (Sus verrusosus) with black or black stripes, a small head with a sharp snout and ears short-erect, belly almost digging into the ground because of the long low backbone and short legs [31].In general, local pigs have comparative and competitive advantages, including: (1) as monogastric animals, pigs can convert food ingredients from household consumption scraps, agricultural, plantation, and factory residues into meat and fat, (2) have prolific properties because produce 6-12 pups per birth and give birth twice per year, (3) the highest carcass producer (65-80%) compared to cattle (50-60%), sheep/goats (45-55%) and buffalo ( 38%), (4) high adaptability to the environment, and (5) produce fertilizer for plants and renewable energy sources for human interests [32].
Based on data from the Director General of PKH 2022 [1], the province of Nusa Tenggara Timur (NTT) is the region in Indonesia that has the largest population of pigs in Indonesia.In the last 5 years, the pig population in NTT has been stable and has even tended to increase.The population of pigs in NTT from 2018 to 2022 respectively was 2.025.412,2.266.222,2.352.441,2.103.259, and 2.325.020.NTT is the largest pig distribution and farming area in Indonesia compared to other provinces which have a population of less than 1.000.000pigs.Socio-culturally, pigs in the Timor Island region are one of the commodities that are consumed by most people in traditional ceremonies and are a culinary need with high interest.

Figure 6. Timor pig
Local pigs reared for 3-4 years under limited feed conditions and a simple housing system reach adult body weights between 24.5-31.6kg/head.Adult pigs raised by community people in rural of NTT have an average weight of less than 20 kg [33,34].Meanwhile, the body weight gain of pigs that only consume organic waste reaches 0.2-0.7 kg/day/head.Local pigs in NTT that were given a 20% subtitution ration of fish meal and quail excreta were able to increase body weight gain by 720/g/head/day [29].
The important role of local pigs in the socio-cultural life of the people of NTT has implications for the high demand or need for local pork.However, the high level of consumption or demand is not in line with the production capacity of the local Timorese pigs, which has resulted in the local pig population not experiencing a significant increase in the last five years [1].Some of the main factors causing the pig population not to increase are; disease outbreaks that result in the death of pigs in large numbers, such as African Swine Fever (ASF), hog cholera, Classical Swine Fever (CSF), and other diseases.On the other hand, maintenance management which is still traditional has also contributed to the low production level of Timor pigs.The development of local livestock is difficult to detect because farmers prefer to raise imported or crossbreed pigs because they have higher production performance [31,32].Based on time series population data for the last 10 years, it shows that the level of consumption and demand for local pork in NTT has increased.Therefore, to meet this need, the development of local pigs as a source of food, as well as genetic resources for pigs on the island of Timor is urgently needed [35].
The body length characteristics of Timor pigs vary based on the age group of the livestock, namely 33.3 cm (2-3.9 months), 38.1 cm (4-5.9 months), and 46.2 cm (6-7.9 months).The body length of pigs in Timor Island is lower than that of local pigs in other areas.Local pigs in Sumatra and Bali at the age of 8-10 months reach an average of 80 cm [28].Differences in the body length of pigs are strongly influenced by the type of feed consumed and the ability to adapt to the environment in which livestock are kept.The body consists of three parts, namely the front (from the shoulder to the back of the scapula), middle (from the chest to the ribs), and the back (from the waist to the thigh), and these dimensions greatly affect the quality of the carcass.The sustainability of the local Timor pig germplasm population faces challenges in terms of maintenance management, especially in the aspect of providing quality feed to support livestock production performance.The local pig rearing system is carried out in a semiintensive manner with low production inputs which has an impact on low livestock productivity.The existence of local pigs as a genetic resource on Timor Island still shows a low score both in terms of livestock performance (inefficient with a score of 365), livestock management (inefficient with a score of 291), social culture (inefficient with a score of 359), and the environment (disturbed with a score of 451) [35].The piglet mortality was still high, reaching 25.6 ± 3.6%/period of birth (KV 14.1%) and the birth interval was long, which was an average of 10.4 ± 2.0 months (KV 19.0%).This is a factor inhibiting the growth and development of the local pig population so it will decrease over time.The existence of policy interventions, technology, and management of aquaculture involving aspects of genetics, management, and human resources can improve the performance of local pigs on the NTT.

Toraja pigs
Toraja pig is a type of local pig that is developing and widely cultivated in South Sulawesi Province, especially in the North Toraja area [36].North Toraja Regency has a population of 440.991 pigs [37].The Toraja people call these livestock as "kampong" pigs.Cultivating Toraja pigs has become a hereditary custom in the life of the Toraja people.Pigs are needed in traditional and religious ceremonies.At present the productivity of Toraja pigs is decreasing, as well as the population is getting lower.The low population and productivity of Toraja pigs is due to the problem of poor quality feed and traditional maintenance management.The appearance of Toraja local pigs is presented in Figure 7. Toraja local pigs have characteristics; black or blackish color, small head, slightly pointed ears, arched back and medium body size [15].Toraja pigs are widely cultivated by the Toraja people, especially for the needs of the traditional rituals "rambu solo" and "rambu tuka".In this traditional ritual, the slaughter of animals is the main ceremony, especially the slaughter of pigs and buffaloes.In general, the Toraja people raise pigs, which are raised in almost every resident's house.Pigs kept usually number 4 to 20 per family.The pig rearing system is intensive, but in several locations in North Toraja it is still semi-intensive.Usually pigs are placed in pens, then given food and water regularly.Sanitation activities are also carried out regularly by cleaning the stables, and maintaining the health of the livestock so that they are free from disease.The feed given varies depending on the availability of food ingredients and the economic capacity of the farmer.In general, the feed given is forage, leaves, especially sweet potatoes, which are mixed with bran and tubers, as well as food waste from household kitchens.In general, pig feed is cooked first and then given to livestock [15].At first the pigs kept were local Toraja pigs, but at this time many local pigs have been crossed with imported pigs so that conservation of local Toraja pigs is needed so that the Toraja pig germplasm remains sustainable and can be maintained.

Papua pigs
The Papua pig is a type of local pig that lives and is spread across the provinces of Papua and West Papua.In the life of indigenous people in Papua, pigs are a favorite and popular animal that plays a large role in the life of the Papuan people.The culture of the Papuan people is closely related to social and cultural values, because it is in line with the customary practices and cultural rituals of their ancestors [38].Several things use the Papuan pig as a primary need, for example as a dowry, a determinant of social status (a measure of wealth), sacred animals and as a medium of exchange.Pig farming develops according to the socio-economic conditions of the local community with feeding practices that still depend on food ingredients that are easily available and available in nature.Because of this, local Papuan pigs are very popular and are used as the main livestock by the community [39,40].
The types of pigs that live and develop in Papua are native pigs (Sus scrofa) and native Papuan pigs (Sus scrofa papuensis) which have been domesticated [41].Another report states that the local Papuan pig came from the type Sus scrofa which lives wild in Papua, then interbred with the pig Sus celebensis, which is endemic from the plains of Sulawesi.These pigs have been kept for generations, and until now they are a symbol of status and a source of luxury or wealth for all regions, especially in the interior of Papua [41].For the people of Papua, pork is a source of animal protein and a major part of rituals.On certain occasions, for example in traditional rituals, a large number of pigs are slaughtered, which will then be distributed among the entire population [41].This means that social bonds will always exist between people in Papua [42].Papua local pigs have the potential to be developed because they have several advantages, including; maintenance is simple, resistant to disease, able to utilize kitchen waste as food, adaptive to the natural environment of Papua [43].Papuan pigs are shown in Figure 8.  [44] Based on data from the Director General of PKH (2022) [1] The pig population in Papua in 2022 will reach 928.789 a pigs.This number includes the highest pig population nationally after NTT and South Sulawesi.This proves that pigs are livestock that are popular and widely cultivated by the people of Papua.In general, the characteristics or characteristics of local Papuan pigs include; has an aggressive or wild nature, is dark black or white with a black pattern, has a slim body appearance, a sharp muzzle, and has coarse hair that stands on the back [39].The pig rearing system used by the community is generally still traditional, in the morning the pigs are given simple feed, in the form of cassava leaves, then the pigs are released into the wild to find their own food.Then in the afternoon the livestock are penned without being given additional feed.
Papua local pigs are currently facing the same challenges as local pigs in other regions.This is because currently there are many crosses with imported pigs for the purpose of getting better productivity.The result of this unregulated crossing threatens the purity of the original germplasm of local Papuan pigs.Therefore, real efforts are needed from the local government to educate the farming community so that they do not carry out random crossbreeding of livestock, and conservation efforts are needed, for example by forming a local Papuan pig conservation unit.So that from this effort it is hoped that the purity of local Papuan pigs can be maintained and also through the introduction of technology can increase the productivity of local Papua pigs.

Threat to existence, and conservation strategy local pig
Indonesian local pigs are a legacy of high-value germplasm wealth.However, currently the genetic wealth of local pigs in Indonesia is threatened with extinction due to crosses or marriages that are not properly regulated.In addition to crossing activities, the entry of imported pigs has also resulted in low attention to local pigs, resulting in lower local pig populations and productivity.This of course results in a significant reduction in the local pig population.The cause of the declining local pig population is because people tend to choose to raise imported pigs because of their better productivity [3].An example of this case is in Bali, precisely in Tabanan Regency, farmers prefer to raise imported Landrace pigs compared to Balinese pigs [17].Another problem that threatens local pigs is the level of poaching from the community.Hunting activities are carried out for the purpose of meeting the needs of animal protein, used as medicine and also sold to increase income.In the Dayak community in East Kalimantan, there is a habit of hunting bearded pigs (Sus barbatus) for meat consumption and used as medicine for stomach, liver, internal pain and body aches.This kind of activity is also common in other regions in Indonesia.In addition to the above factors, the local pig population is also under threat from the many pig disease outbreaks that have spread in recent years, which have resulted in hundreds of thousands of local pigs dying.Outbreaks that resulted in the death of pigs in large numbers, including the African Swine Fever (ASF) outbreak which resulted in the death of pigs on the mainland of Sumatra and the Nias Islands [8].Hog cholera, Classical Swinfe Fever (CSF), before ASF has eroded the local pig population across Indonesia [45].
Preservation of Indonesian local pigs is very important and urgent to do at this time in order to preserve the wealth of local pig germplasm.Local pigs need to be preserved because they have uniqueness and advantages compared to imported pigs.Local pigs excel in meat quality which is better than imported pigs from Europe [45].Another advantage is being able to utilize household waste as food [15,17].On the other hand, the weakness of local pigs lies in their slow growth, but this weakness can be corrected if regular genetic improvement and the introduction of good technology are carried out.The participation of breeders is needed so that the productivity of local pigs is getting better.Local pig conservation activities are a form of preserving Indonesia's genetic resources.Genetic resource conservation activities have been mandated in the Regulation of the Minister of Agriculture no.35/Permentan/OT.140/8/2006about Guidelines for Preservation and Utilization of Livestock Genetic Resources.
Some of the main activities that can be carried out to preserve local pigs according to Government Regulation Number 48 of 2011 are by: 1) Determining areas for cultivation and development of local pigs in districts/cities; (2) Maintaining the existence and use of public grazing land for local pig farming; and (3) Develop and increase the productivity of local pigs.In local pigs that have been bred by the community, conservation is carried out by selecting within the clump so that purity is maintained and its conservation is through efforts to improve the management of local pigs [47].Preservation can be done if a special conservation area is designated, due to the fact that until now, there has not been any designation of a specific area as a conservation area for local pigs, for example by establishing a certain area as a conservation area to maintain the existence and grazing area for local pigs.Therefore, there are several areas in Indonesia which are culturally and socio-culturally very appropriate to be used as local pig preservation areas, for example Bali, NTT and Papua.In addition to establishing special areas, it is necessary to limit the number of imports of pigs and pork or pork products, and prefer to develop local pigs and carry out conservation to prevent the extinction of local pigs.In the end, the government needs to take serious action to preserve and conserve these local pigs, to avoid the loss of this high-value germplasm or even be claimed by other countries.

Conclusion
Indonesia is a country that has the most diversity of local pig species worldwide.This shows that Indonesia has the best local pig genetic resources.There are several local pig breeds that are scattered and have advantages, namely, local Nias pigs, Toba pigs, Samosir pigs, Bali pigs, Toraja pigs and Papua pigs.On the other hand, these local pigs are currently under serious threat, which has resulted in the population decreasing from year to year.The decline in the population and productivity of local pigs is due to the increasing number of imported pigs entering Indonesia, lack of education for breeders, absence of preservation, conservation and irregular crossbreeding activities.In addition to this, the disease outbreak also resulted in a significant reduction in the local pig population.Real and serious action is needed from the government to protect and maintain the germplasm of local pigs, for example by: 1) Developing pure local pig farming by the community; 2) Establishing a special conservation area, for example a local pig forest tour in the village or district; 3) Fostering farmer groups so that they are integrated with each other, starting from rearing to marketing local pig products.Through several concrete activities to conserve local pigs, it is hoped that the wealth of local genetic resources or germplasm of local Indonesian pigs will be maintained, have good productivity, which can compete with imported pigs.

Table 1 .
Population and types of livestock for the last 5 (five) years in Indonesia

Table 2 .
Characteristics of body size of Nias pig, Toba Pig and Samosir pig