Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat
Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain man...
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Universitas Negeri Semarang
2019-04-01
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| Series: | Biosaintifika: Journal of Biology & Biology Education |
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| Online Access: | https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/18220 |
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| author | Sunarno Sunarno Siti Zubaedah Almalina Nabila Sulistyo Rini Eryanti Sekarsari Rully Rahadian |
| author_facet | Sunarno Sunarno Siti Zubaedah Almalina Nabila Sulistyo Rini Eryanti Sekarsari Rully Rahadian |
| author_sort | Sunarno Sunarno |
| collection | DOAJ |
| description | Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5). The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat. |
| format | Article |
| id | doaj-art-5347ef523fce417eb2cf01995534f671 |
| institution | OA Journals |
| issn | 2085-191X 2338-7610 |
| language | English |
| publishDate | 2019-04-01 |
| publisher | Universitas Negeri Semarang |
| record_format | Article |
| series | Biosaintifika: Journal of Biology & Biology Education |
| spelling | doaj-art-5347ef523fce417eb2cf01995534f6712025-08-20T02:05:32ZengUniversitas Negeri SemarangBiosaintifika: Journal of Biology & Biology Education2085-191X2338-76102019-04-0111114815510.15294/biosaintifika.v11i1.182208724Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral MeatSunarno Sunarno0Siti Zubaedah1Almalina Nabila Sulistyo Rini2Eryanti Sekarsari3Rully Rahadian4Laboratory Structure and Function Animal Biology, Department of Biology, Faculty of Science and Mathematics, Universitas DiponegoroLaboratory Structure and Function Animal Biology, Department of Biology, Faculty of Science and Mathematics, Universitas DiponegoroLaboratory Structure and Function Animal Biology, Department of Biology, Faculty of Science and Mathematics, Universitas DiponegoroLaboratory Structure and Function Animal Biology, Department of Biology, Faculty of Science and Mathematics, Universitas DiponegoroLaboratory Ecology and Biosystematic, Department of Biology, Faculty of Science and Mathematics, Universitas DiponegoroCholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5). The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat.https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/18220supplementcinnamongotu kolapectoral meatquailantioxidantcholesterolorganoleptic |
| spellingShingle | Sunarno Sunarno Siti Zubaedah Almalina Nabila Sulistyo Rini Eryanti Sekarsari Rully Rahadian Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat Biosaintifika: Journal of Biology & Biology Education supplement cinnamon gotu kola pectoral meat quail antioxidant cholesterol organoleptic |
| title | Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat |
| title_full | Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat |
| title_fullStr | Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat |
| title_full_unstemmed | Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat |
| title_short | Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat |
| title_sort | cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail pectoral meat |
| topic | supplement cinnamon gotu kola pectoral meat quail antioxidant cholesterol organoleptic |
| url | https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/18220 |
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