Impact of Water Supplementation With Turmeric and Tamarind Extracts on Broiler Liver Performance

Turmeric and tamarind are medicinal plants that have a variety of health benefits, including laxative, antibacterial, anticancer, and hepatoprotective properties. The focus of this research was to look at the histology of the liver and the levels of SGPT-SGOT in broilers fed turmeric-tamarind extracts water at a rate of 2%. This study used a completely randomized design, with treatment options including a control, a mixture of turmeric rhizome and tamarind fruit (2%), and concentrations of 2% turmeric rhizome and 2% tamarind. The turmeric rhizome and tamarind extracts treatment was given in drinking water ad libitum. Quantitative data from the study were analyzed statistically, and if there was a significant effect, Duncan’s test was used; qualitative data were presented with descriptions and images. The blood levels of SGPT in the control broilers were higher than in the broilers exposed to any of the other treatments. Also, in the control broiler livers, hydrofic degeneration, nucleus pyknosis, and congestion were higher than in the treatment group broilers, but these were still within normal limits. Water supplementation with a mixture of turmeric rhizome and tamarind fruit extracts did not have a negative effect on the performance of the broiler livers.  Keywords: turmeric, tamarind, liver performance, broile

Inhibition Activities of Angiotensin Converting Enzyme and Amino Acid Kefir Whey Profile of Skim Milk Fermented by Kefir Grains

Bioactive peptides fermented milk is very potential as functional food products for health. The aim of this study is to analyze the inhibition activity of Angiotensin Converting Enzyme and kefir whey amino acid profile and IC50. The design being applied is a comprehensive random design with five treatments (fermentation time 0, 3, 6, 9 and 12 days) and 3 replications. ACE inhibition indicators include ACE inhibition with IC50, protein, peptide concentration, total proteolytic and amino acid profiles. The results show that ACE inhibition activity ranges from 35.94 - 66.67% with peptide levels of 872.80 - 1084.74 mg/mL and IC50 of 65.48 µg/mL, and contained hydrophobic amino acids which functioned for ACE inhibition. The conclusion of this study, that the highest ACE inhibition is obtained at 0 days of fermentation with inhibition ability (IC50) of 65.48 µg / mL and functioning as nutraceuticals food