Kadar Kolesterol dan Lemak Kasar Daging Puyuh Setelah Pemberian Bahan Tambahan Pakan Tepung Kunyit dan Tepung Ikan Swangi Pada Ransum Puyuh Dengan Periodisasi Waktu Pemberian Tepung Kunyit Yang Berbeda

Penelitian ini dilakukan untuk mengetahui pengaruh pemberian tepung kunyit dan tepung ikan swangi sebagai bahan tambahan pakan pada random puyuh dengan periodisasi waktu pemberian tepung kunyit yang berbeda terhadap kadar kolesterol dan lemak kadar daging puyuh pektorales dan femorales. Penelitian menggunakan rancangan acak lengkap faktor 2x3, yaitu 2 faktor jenis ransum terdiri atas RA(ransum standar) dan RB (855 ransum standar + 15% tepung ikan swangi) serta 3 faktor periode pemberian tepung kunyit terdiri atas P0 (tanpa diberi tepung kunyit), P1 (diberi tepung kunyit 54 mg/ekor/hari pada saat puyuh berumur 210 hari selama satu bulan), P2 (diberi tepung kunyit 54 mg/ekor/hari pada saat puyuh berumur 14 hari sampai akhir pengamatan). Perbedaan bermakna antara kelompok perlakuan dianalisis dengan menggunakan uji Duncan pada taraf signifikasi 95%. Hasil analisis menunjukkan kolesterol daging puyuh pektorales dan femorales dapat diturunkan kadarnya melalui pemberian bahan tambahan pakan tepung kunyit dan tepung ikan femorales dapat diturunkan kadarnya melalui pemberian bahan tambahan pakan tepung kunyit dan tepung ikan swangi. Berturut-turut kadar daging puyuh pektorales dan femorales yang diberi perlakuan tepung kunyit P1 mengalami penurunan kolesterol sebesar 13,24% dan 4,86%, perlakuan tepung kunyit P2 mengalami penurunan kolesterol sebesar 15,08% dan 15,28%. Pemberian tepung kunyit dan tepung ikan swangi meskipun berpengaruh nyata (P<0,05) terhadap penurunan kadar kolesterol daging puyuh pektorales dan femorales, akan tetapi pengaruhnya tidak berbeda nyata terhadap kadar lemak kasar daging puyuh pektorales dan femorales. Pemberian bahan tambahan pakan tepung kunyit hanya dapat berpengaruh nyata terhadap kadar lemak kasar daging puyuh pada saat dikombinasikan/diberikan secara bersama-sama dengan tepung ikan swangi. Kombinasi tepung kunyit dan tepung ikan swangi dapat menurunkan kadar lemak kasar daging puyuh pektorales. Kadar lemak kasar daging puyuh femorales yang berhasil diturunkan melalui pemberian bahan tambahan pakan tepung kunyit dan tepung ikan swangi secara bersama-sama sebesar 13,51% pada perlakuan RBP1 dan 16,45% pada perlakuan RBP2. Kata kunci : puyuh, tepung kunyit, tepung ikan swangi, daging puyu

POTENSI TEH HIJAU (Camelia sinensis L.) DALAM PERBAIKAN FUNGSI HEPAR PADA MENCIT YANG DIINDUKSI MONOSODIUM GLUTAMAT (MSG)

This study aimed to assess the condition of the liver histology in mice given the green tea MSG induced and analyze the potential of green tea (Camelia sinensis L.) in improving liver function in mice induced MSG. The study was conducted for 30 days with test animals such as male mice strain Balb/c. This study used a completely randomized design factorial. Each treatment consisted of P0 as controls who were given distilled water 0.5 ml/bb/day, which were given green tea P1 0.015 gr/bb/day, given P2 MSG 0.84 gr/bb/day, P3 given MSG 0, 84 gr/bb/day and green tea 0,015 gr/bb/day. The results showed that the induction dose of MSG 0.084 gr/bb/day have an impact on the decrease in liver weight, elevated levels of ALT and hepatocyte diameter. The administration of green tea dosage 0.015 gr/bb/day in mice MSG induced or without MSG induction can increase liver weight, decreased levels of ALT and hepatocyte diameter. Interaction of MSG and green tea occurs in hepatocytes diameter, so it can be concluded that the administration of green tea dosage 0.015 gr/bb/day is able to repair damage hepatocytes caused by MSG induction dose of 0.084 gr/bb/day

MUSCLE FIBER DIAMETER AND FAT TISSUE SCORE IN QUAIL (Coturnix-coturnix japonica L) MEAT AS AFFECTED BY DIETARY TURMERIC (Curcuma longa) POWDER AND SWANGI FISH (Priacanthus tayenus) MEAL

The objectives of this study were evaluate the dietary turmeric powder and swangi fish meal onsize of muscle fiber diameter and fat tissue score of major pectorales and semimembranosus of quailmeat. Research was conducted based on 2x3 of factorial completely randomized design, in which thefirst factor was 2 types of diet, i.e. RA : standard diet; RB : 85% standard diet + 15% swangi fish meal,and the second factor was 3 levels of period time of turmeric powder addition, i.e. P0 : without turmericpowder; P1 : turmeric powder 54 mg/quail/day was given since quail age 210 days old; P2 : turmericpowder 54 mg/quail/day was given since quail age 14 days old. Difference of means between treatmentgroups were analyzed by Duncan’s Multiple Range Test in 95% significance level. The results showedthat combined treatment of tumeric powder with RA (P0 : 2.33 μm; P1 : 3.06 μm; P2 : 2.98 μm) and RB(P0 : 2.22 μm; P1 : 3.12 μm; P2 : 2.92 μm) increased (P&lt;0.05) muscle fiber diameter on majorpectorales significantly. Muscle fiber diameter on semimembranosus were increased (P&lt;0.05) bycombined treatment of tumeric powder with RA (P0 : 2.83 μm; P1 : 3.50 μm; P2 : 3.24 μm) and RB (P0= 2.85 μm; P1 = 3.28 μm; P2 = 3.33 μm). In conclusion, combined treatment of RA (standard diet) andRB (diet with Swangi fish meal) increased (P&lt;0.05) the size of muscle fiber diameter in majorpectorales and semimembranosus