ABSTRAKPenelitian ini dirancang untuk mengevaluasi efektivitas suplementasi ekstrak daun katuk (EDK) plus tepung kunyit (TK) terhadap mutu karkas dan profil darah pada broiler yang diberi pakan berprotein rendah. Enam puluh broiler umur 14 hari dibagi ke dalam 5 kelompok perlakuan sebagai berikut: 1) Broiler diberi pakan berprotein 19% tanpa suplementasi sebagai kontrol (P0); 2) Broiler diberi pakan berprotein 17% yang disuplementasi dengan 4,5 g EDK/kg pakan plus 0,5% TK; 3) Broiler diberi pakan berprotein 17% yang disuplementasi dengan 4,5 g EDK/kg pakan plus 1% TK; 4) Broiler diberi pakan berprotein 15% yang disuplementasi dengan 4,5 g EDK/kg pakan plus 0,5% TK dan; 5) Broiler diberi pakan berprotein 15% yang disuplementasi dengan 4,5 g EDK/kg pakan plus 1% TK. Suplementasi EDK plus TK berpengaruh nyata (P<0,05) terhadap pertambahan berat badan, konsumsi pakan, konsumsi protein, cacat daging paha dan deposisi lemak. Tidak ditemukan pengaruh nyata (P>0,05) dari perlakuan terhadap bau karkas, warna shank, cacat dada, berat paha, berat dada (P>0,05), kadar kolesterol daging, fatty liver score dan toksisitas. Dapat disimpulkan bahwa suplementasi EDK plus TK pada pakan berprotein rendah tidak mampu menurunkan deposisi lemak, tetapi menurunkan konsentrasi asam urat dan meningkatkan konsentrasi glukosa dalam darah pada broiler. Kata kunci: ekstrak daun katuk, tepung kunyit, deposisi lemak, broiler ABSTRACTThe present study was designed to evaluate the effectiveness of Sauropus androgynus leaves extract (SALE) plus turmeric powder (TP) on carcass quality and blood profile in broilers fed low protein diets. Sixty broilers aged 14 days were divided to 5 treatment groups as follows: 1) Broilers fed 19% protein diet without SALE plus TP as control (P0); 2) Broilers fed 17% protein diet supplemented to 4.5 g SALE/kg diet plus 0.5% TP (P1); 3) Broilers fed 17% protein diet supplemented to 4.5 g SALE/kg diet plus 1% TP (P2); 4) Broilers fed 15% protein diet supplemented to 4.5 g SALE/kg diet plus 0.5% TP (P3) and; 5) Broilers fed 15% protein diet supplemented to 4.5 g SALE/kg diet plus 1% TP (P4). Supplementation of SALE plus TP significantly affected body weight gain, feed intake, protein intake, thigh meat haemorrhage and fat deposition (P<0.05). No significantly different was observed on carcass odor, shank color, breast meat haemorrhage, leg and breast weight, meat cholesterol, fatty liver score and tocixity (P>0.05). In conclusion suplementation of SALE plus TP had no beneficial effect on reducing fat deposition in broilers fed low protein diets, but it reduced blood uric acid but increased blood glucose concentration.
A factorial design was used to analyzethe influenceofSauropus androgynusleaf extract (SALE) and turmeric powder (TP) on fat deposition in broilers fed high-fat diet. The first factor was the source of fat (6% beef fat and 6% palm oil), and the second factor was SALE plus TP [0 g SALE plus 0 g TP (G1), 9 g SALE plus 0.5 g TP (G2), 18 g SALE plus 0.5 g TP (G3), 9 g SALE plus 1 g TP (G4), 18 g SALE plus 1 g TP (G5)]. SALE plus TP affected cholesterol,lauric acid, myristic acid, palmitic acid, stearic acid and eicosapentaenoic acid contents (p<0.01).Fat sources affected fat, cholesterol, lauric acid, myristic acid, palmitic acid, stearic acid and eicosapentaenoic acid (p<0.01). There was a significant interaction between the two factorson fat, cholesterol, lauric acid, palmitic acid, stearic acid, and eicosapentaenoic acid contents. In conclusion, 18 g SALE plus 1 g TP supplementation to high-fat diet resulted in lower stearic acid, but it resulted in higher eicosapentaenoic acid. Supplementation of SALEplus TPto a high-fat diet lowered cholesterol content and changed fatty acidscomposition.
Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak. Jackfruit seeds are less interest by the community (people) as food. Jackfruit seeds containing flavonoid compounds where it can be used as a treatment. The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245 mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.
The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya milk as substitusion skim milk. The amount of binder was 6% of meat. weight. Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that using soya milk as binder significantly (P<0,01) decreased pH, firmness and cooking loss, while water holding capacity of sausage increased. Using soya milk 6% as binder improve water holding capacity, cooking loss and fimness.
A factorial design was used to evaluate the effect of Sauropus androgynus leaf extract (SALE) andturmeric powder (TP) on the performance of broilers fed a high-fat diet. Two dietary fat sources (6% beeftallow or 6% palm oil), and five mixtures of SALE plus TP (0 g SALE plus 0 g TP, 9 g SALE plus 0.5 g TP,18 g SALE plus 0.5 g TP, 9 g SALE plus 1 g TP, 18 g SALE plus 1 g TP) were studied. Experimentalresults showed that dietary fat sources, and SALE plus TP mixture had no effect on body weightgain, feed intake, and feed conversion ratio (P>0.05). No interaction was found between two factors(P>0.05). In conclusion, the addition of SALE plus TP to a high-fat diet did not improve broilerperformance.
This experiment was carried out to study the effect of sucrose level on the physico-chemical properties of goat surimi. The muscle tissue of round meat of goat was separated from fat and connective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer. Then, the minced meat was washed three times by using chilling water (5-10 o C) which the final washing used chilled 0.5% NaCl solution. The ratio of water to minced meat in washing was 3:1. The final step was dewatering by pressing washed minced meat in the screen of linen mesh manually. Finally, raw surimi was stirred with sucrose 3% (P1), 4% (P2) and 5% (P3) and added sodium tripolyphosphate 0.2% for each treatment. The result showed that both pH and Water Holding Capacity (WHC) increased significantly from P1 (P<0.05), whereas the gel strength was no different. The incline of WHC was followed by the incline of crude protein content. However, sucrose could not affect ash and fat content as well as salt-soluble protein. Sucrose supplementation at 4% in goat surimi produced the best characteristics of goat surimi.
Nowadays, the use of natural agents for antioxidants and preservatives are increasing for safety and healthy reason. One of the potential natural agents for food application is Water Spinach (Ipomoea aquatica Forsk). The characteristics of physico-chemical and antioxidant activity of the meatball added with water spinach leaf powder (WSLP) were observed in this study. Different four formulas were employed: control, formula without any addition of WSLP; WSLP 0.5%, WSLP 1% and WSLP 1.5% each was added with 0.5, 1 and 1.5% WSLP, respectively. The results of this study indicated that the addition of WSLP lowering the cooking loss and pH value, but increased the WHC of the meatball. The study also showed that WSLP decreased the color parameters (L*, a* and b*), but increased the antioxidant activity. The WSLP did not affect the moisture, ash, protein and fat but significantly increased the crude fiber content. It can be concluded that the addition of 1% of WSLP in the meatball formulation enhanced the physicochemical properties and antioxidant activity of the meatball.
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