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All Journal Biosaintifika: Journal of Biology & Biology Education
Sunarno Sunarno
Laboratory Structure and Function Animal Biology, Department of Biology, Faculty of Science and Mathematics, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry

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Utilization of Snakehead Fish Meat for Increasing Kidney Function in Rat Experiencing Physiological Stress Sunarno Sunarno; Hajar Sokmawati; Rully Rahadian
Biosaintifika: Journal of Biology & Biology Education Vol 10, No 3 (2018): December 2018
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v10i3.16254

Abstract

Physiological stress for a long time can lead to impaired kidney organ function. Snakehead fish meat are known to contain important nutrients such as albumin, glutamine, glycine, cysteine, and various minerals that can improve kidney function. This study was conducted to examine and analyze the effect of snakehead fish supplementation in feed towards body weight, kidney weight, diameter and number of glomerulus in Wistar rats with physiological stress. This study used 20 male Wistar rats divided into 5 groups consisted of 1 control group (P0) and 4 treatment groups (P1: 5%, P2: 10%, P3: 15%, P4: 20%). The treatments were performed with 4 times repetition. This study used Completely Randomized Design (CRD). The variables measured were body weight, kidney weight, diameter and number of renal glomerulus. The data obtained were analyzed using Analysis of Variance (ANOVA) at 5% significance level and continued with Duncan test with 5% significance level. The results of this study were: the supplementation of snakehead fish with 20% of concentration can increase the body weight; concentration 10; 15; and 20% can increase the weight of the kidney; concentrations of 5%, 10%, 15%, and 20% can increase the glomerular diameter in Wistar rats with physiological stress. The supplementation of snakehead fish with concentration of 5% to 20% did not affect the number of glomerulus of Wistar rats with physiological stress. Results of this study is useful as information for people who study the mechanism of kidney repair due to physiological stress.
Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat Sunarno Sunarno; Siti Zubaedah; Almalina Nabila Sulistyo Rini; Eryanti Sekarsari; Rully Rahadian
Biosaintifika: Journal of Biology & Biology Education Vol 11, No 1 (2019): April 2019
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v11i1.18220

Abstract

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.
Co-Authors Almalina Nabila Sulistyo Rini Eryanti Sekarsari Hajar Sokmawati Rully Rahadian Rully Rahadian Siti Zubaedah