scholarly journals PROFIL KUALITATIF KOMPONEN EKSTRAK KUNYIT PUTIH (Curcuma zedoaria) DAN PENGARUHNYA TERHADAP PROFIL HEMATOLOGI MENCIT YANG DIINFEKSI Salmonella typhimurium

2013 ◽  
Vol 13 (2) ◽  
Author(s):  
Sri Novita Primawati, Dwi Soelistya D Dan Lalu Zulkifli
Keyword(s):  
Clinical Trials ◽  
Salmonella Typhimurium ◽  
Methanol Extract ◽  
Curcuma Zedoaria ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Rf Values ◽  
Completely Randomized Design ◽  
Green Fluorescent ◽  
Herbal Plant

ABSTRAKCurcuma zedoaria merupakan tanaman herbal yang telah banyak digunakan sebagai sebagaiantikanker, analgesik, antiinflamasi, dan antioksidan. Namun, uji klinis yang memanfaatkanC. zedoaria untuk mencegah dan mengobati penyakit-penyakit infeksi belum banyakdilakukan. Penelitian ini bertujuan untuk mengetahui profil kualitatif ekstrak kunyit putih danpengaruhnya terhadap profil hematologi mencit Balb/c (M. musculus) yang diinfeksi S.typhimurium. Mencit diberikan ekstrak kunyit putih selama 7 hari, pada hari ke 7 diinfeksi S.typhimurium pada bagian intraperitonial. Pengamatan profil hematologi dilakukan pada harike 0 (sebelum pemberian perlakuan), hari ke 7, hari ke 10 dan hari ke 13. Penelitian inidirancang dengan rancangan acak lengkap (RAL), kemudian data yang diperoleh dianalisisdengan ANOVA. Hasil penelitian menunjukkan pengaruh yang signifikan (p<0,05) dariperlakuan terhadap proliferasi leukosit mencit Balb/c dengan waktu pengamatan, macamperlakuan (saline, ekstrak kunyit putih, ekstrak kunyit putih dan infeksi S. typhimurium,infeksi S. typhimurium saja) dan interaksinya. Tidak ditemukan pengaruh yang signifikan dariperlakuan terhadap proliferasi eritrosit (p>0,05) baik dari segi waktu pengamatan, jenisperlakuan maupun interaksi keduanya. KLT dilakukan untuk mengetahui profil kualitatifkomponen ekstrak metanol kunyit. Diperoleh 5 noda dengan warna hijau berpendar, dengannilai Rf 0,224; 0,346; 0,644; 0,832; dan 0,879, secara berturut turut untuk masing faksi A, B,C, D, dan E.Kata Kunci: Imunomodulator, Ekstrak Kunyit Putih, S. typhimurium, Hematologi,Profil kualitatif.ABSTRACTCurcuma zedoaria is an herbal plant that has been widely used as anticancer, analgesic, antiinflammatory,and antioxidants. However, clinical trials utilizing C. zedoaria to prevent andtreat infectious diseases has not been much done. This study aims to determine the qualitativeprofile of white turmeric extract and its effect on hematological profile of mice Balb/c (M.musculus) infected with S. typhimurium. Mice were treated with a white turmeric extract for 7days, on day 7 infected with S. typhimurium in the intraperitonial. Observation on hematologyprofile performed on day 0 (before administration of treatment), day 7, day 10 and day 13.The study was designed with a completely randomized design (CRD), then the data wereanalyzed with ANOVA. Results of this study showed a significant (p <0.05) effect oftreatment on the leukocyte proliferation of mice Balb / c with the time of observation, rangeof treatment (saline, white turmeric extract, turmeric extract white and S. typhimuriuminfection, infection with S. typhimurium alone) and interactions. There was no signifinateffect of treatment on the proliferation of erythrocytes (p> 0.05) in terms of the time ofobservation, type of treatment and its interaction. TLC was done to determine the qualitative profile component of the methanol extract of turmeric white. Five green fluorescent spotswere observed with Rf values of with Rf values of 0.224, 0.346, 0.644, 0.832, 0.879 forfaction A, B, C, D and E, respectively.Keywords: Immunomodulators, White turmeric extract, S. typhimurium, Hematology,qualitative profile.

scholarly journals PENGARUH EKSTRAK DAUN KUNYIT (Curcuma longa Linn.) SEBAGAI INSEKTISIDA ELEKTRIK TERHADAP MORTALITAS NYAMUK Culex sp. L.

Pro-Life ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 44
Author(s):  
Aseptianova Aseptianova
Keyword(s):  
Disease Prevention ◽  
Toxicity Test ◽  
Curcuma Longa ◽  
Research Result ◽  
Probit Analysis ◽  
Turmeric Extract ◽  
Natural Insecticide ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Culex Sp

Mosquito Culex sp. L. is a vector of elephantiasis disease, prevention effort of elephantiasis vector is usually done by using chemical and natural insecticide. In the leaves of turmeric can be used as a natural insecticide in the prevention of elephantiasis vector disease. The objectives of this research are (1) to know the effect of turmeric extract ((Curcuma longa Linn.) As electrical insecticide to mortality of Culex sp. L. (2) To know the concentration of turmeric extract (Curcuma longa Linn.) Which is effective to be used as an electric insecticide against mortality of Culex sp. L. expressed by the toxicity test of LC50 and LT50. The method used in this research is an experimental method with Completely Randomized Design (RAL) which consists of 5 treatments and 4 replications. Based on research result of turmeric extract (Curcuma longa Linn.) Have a very significant effect on mortality of Culex sp. L. with sig value 0,000 <sig value. 0.05. The probit analysis of LC50 of turmeric leaves extract on mortality of Culex sp. L. is 44, 840 ml, meaning that at that concentration has occurred 50% mortality of total mosquito. The probit analysis of LT50 turmeric leaves extract on mortality of Culex sp. L. for 1.825 hours.   Keywords: turmeric leaves extract, mortality Culex sp. L. mosquito

scholarly journals Histopatologi Ginjal Ikan Jambal Siam (Pangasiodon hypophthalmus) yang Diberi Pakan Mengandung Tepung Kunyit

2020 ◽  
Vol 25 (3) ◽  
pp. 232
Author(s):  
Sri Wahyuni ◽  
Morina Riauwaty ◽  
Windarti Windarti
Keyword(s):  
Immune System ◽  
Survival Rate ◽  
Experimental Method ◽  
Kidney Cell ◽  
Cell Structure ◽  
Histological Structure ◽  
Randomized Design ◽  
Before And After ◽  
Completely Randomized Design ◽  
Herbal Plant

Turmeric is an herbal plant that has antibacterial and antioxidant abilities, and also to improve the fish's immune system. The aim of this research was to look at the histological structure of kidney and survival rate fish which was given feed with turmeric flour before and after infected with A. hydrophila. This research was conducted from February to May 2019 in the Laboratory of Parasites and Fish Diseases of the Faculty of Fisheries and Marine Sciences, University of Riau. The method in this research was the experimental method by one-factor Completely Randomized Design (CRD) with five levels. Kn (feeding without given turmeric flour and without infection with A. hydrophila), Kp (Feeding without given turmeric flour and infected with A. hydrophila), P1 (turmeric flour at a dose of 0.5 g / kg of feed), P2 (dose of 0.7 g / kg), P3 (dose of 0.9 g / kg). The results showed that the histological structure of catfish which was given the addition of turmeric flour in feed by normal conditions and after being challenged with A. hydrophila showed some damage to the gill and kidney structure. The best dose of adding turmeric flour to feed is 0.7 g / kg of feed (P2), seen from the structure of the kidney cell, and the best survival. Histological structure of kidney cell structure in P2 treatment has abnormality such as hemorrhage and survival rate 100%.

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

scholarly journals PENAMBAHAN RIMPANG KUNYIT (CURCUMA DOMESTICA VAL), RIMPANG TEMULAWAK (CURCUMA XANTHORRIZA ROXB) DAN RIMPANG TEMU PUTIH (CURCUMA ZEDOARIA ROSC) DALAM RANSUM KOMERSIAL TERHADAP PERFORMANS BURUNG PUYUH (Coturnix-coturnix japonica)

ZOOTEC ◽  
2014 ◽  
Vol 34 (1) ◽  
pp. 114
Author(s):  
Patri Seila Kaselung ◽  
M E.K Montong ◽  
C L.K Sarayar ◽  
J L.P Saerang
Keyword(s):  
Egg Production ◽  
Coturnix Japonica ◽  
Feed Consumption ◽  
Curcuma Zedoaria ◽  
Feed Conversion ◽  
Coturnix Coturnix ◽  
Randomized Design ◽  
Ginger Rhizome ◽  
Ginger Powder ◽  
Completely Randomized Design

ABSTRACT ADDITION TURMERIC, GINGER RHIZOME AND WHITE RHIZOME OF COMMERCIAL RATION ON QUAILS’ PERFORMANCES. This study aims to determie the effectiveness of the addition of Turmeric powder (Curcuma domestica Val), Javanese ginger powder (Curcuma xanthorriza Roxb) and White turmeric powder (Curcuma zedoaria Rosc) in a commercial ration towardsthe performance of quail. The material used were 120 female quails 6 weeks of age. We used the Completely Randomized Design with 4 treatments and 5 replications. The treatments were applied as follows : R0 = basic ration without turmeric, Javanese ginger, and white turmeric powder, R1 = base + 2% ration turmeric powder, R2 = base + 2% ration Javanese ginger powder, R3 = base + 2% ration of Javanese ginger and white turmeric powder. The results showed that the addition of turmeric powder, Javanese ginger powder and white turmeric powder in the ration was not significantly different (P > 0.05) on the performance of quails (feed consumption, egg production and feed conversion). We conclude that the addition of turmeric powder, Javanese ginger powder, and white turmeric powder as much as 2% in commercial rations didn’t raise the feedconsumption, egg production, and surpresses the feed conversion. Keywords : Quail, Turmeric, Javanese Ginger, White Turmeric

scholarly journals Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta

2021 ◽  
Vol 9 (1) ◽  
pp. 85
Author(s):  
Luh Gede Mening Lestari ◽  
Nyoman Semadi Antara ◽  
Ni Putu Suwariani
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Salmonella Typhimurium ◽  
Inhibitory Concentration ◽  
Antioxidant Activities ◽  
Infusion Time ◽  
Robusta Coffee ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.

scholarly journals Potential Toxicity Of Some Plant Metanol Extracts Against Aedes aegepti (L). Larvae

2018 ◽  
Vol 1 (1) ◽  
pp. 9
Author(s):  
Ernaldi Eka Nanda ◽  
Entun Santosa ◽  
Danar Dono
Keyword(s):  
Development Time ◽  
Methanol Extract ◽  
Test Material ◽  
Potential Toxicity ◽  
Alternative Source ◽  
Pests And Diseases ◽  
Plant Pests ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Continuous Use

Resistance is a decrease in the level of sensitivity of a pest populations that causing a previously effective pesticides becoming ineffective. This case is caused by inappropriate insecticides application, continuous use, only one type of pesticide and usage for long periods of time. There are a lot alternative source of insecticides which is more effective and environmentally friendly. One alternative source of insecticides that can be used for pest control is plants. This study aimed to determine the potential toxicity of methanol extract of N. tabacum, B. asiatica, V. zizanoides, A. indica, and T. vogelli on the mortality and development time of A. aegypti mosquito larvae. The research was conducted at the Laboratory of Pesticides and Environmental Toxicology, Department of Plant Pests and Diseases, Faculty of Agriculture, Padjadjaran University, Jatinangor. The experiment was performed using a Completely Randomized Design (CRD) with 6 treatment and 4 replication. The result showed that methanol extracts of the test material were toxic to the larvae A. aegypti with the highest the lowest toxicity were at the concentration of 0.001% i.e treatment of T. vogelli, N. tabacum, B. asiatica, A. indica, and V. zizanoides with the successive rate of mortality (45%, 65%), (37.5%, 60%), (32.5%, 50%) and (32,5%, 47.5%). Besides being toxic, the methanol extract also influenced development of A. aegypti larvae. The pH levels and the dissolved oxygen content of the tested methanol extract solution at the concentration of 0.005% in each treatment are not much different when compare with controls.

scholarly journals The Response of Callus Formation from Tacca Chantrieri Leaves with Various Concentrations of 2,4-D and BAP by In Vitro

2021 ◽  
Vol 9 (1) ◽  
pp. 8
Author(s):  
Maya Sari ◽  
Mayta Novaliza Isda
Keyword(s):  
Methanol Extract ◽  
Callus Formation ◽  
Southeast China ◽  
Culture Techniques ◽  
Tropical Plant ◽  
Inflorescence Morphology ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design

The an annual herbaceous tropical plant which is one of the species of the genus Tacca from the Dioscoreaceae family is Tacca chantrieri. T. chantrieri has a unique inflorescence morphology like that of a bat. The people of Southeast China and Thailand have used by T. chantrieri rhizome as traditional medicine because the methanol extract contains secondary metabolites such as diarylheptanoids, pseudofurostan, withanolide, taccalonolide, and saponins. To maintain its sustainability, it is necessary to propagate T. chantrieri by using in vitro culture techniques such as callus culture. The purpose of this study was to determine the response of T. chantrieri leaf callus formation and to determine the optimal concentration with various concentrations of 2,4-D and BAP in vitro. This study used a completely randomized design consisting of control treatments, 1 and 2 mg L-1 2,4-D and concentrations of 0.5; 1.0; 1.5; 2.0 2,4-D combined with 3 mg L-1 BAP. The observations were made for 60 days after planting. The results showed that the concentration of 1.5 mg L-1 2,4-D + 3 mg L-1 BAP affected the percentage of live explants and the percentage of callus formation by 100% respectively, and the time of callus appeared 18.75 days after planting.

scholarly journals Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu Putih (Curcuma zedoaria Rosc.)

2021 ◽  
Vol 10 (2) ◽  
pp. 281
Author(s):  
Risti Komariah ◽  
Luh Putu Trisna Darmayanti ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Room Temperature ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Duncan Multiple Range Test ◽  
Curcuma Zedoaria ◽  
Herbal Tea ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

Abstract The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the drying were repeated four times to obtain 16 units of experiment. The analysis of variance (ANOVA) used to get data and if the drying had a significant effect, it was followed by the Duncan Multiple Range Test. The results showed that drying had a significant effect (P <0,01) on total curcuminoids, total phenols, total flavonoids, and sensory analysis of colour (scoring test). Drying using room temperature or dry wind had the best characteristic of zedoary rhizome herbal tea bag with content: total curcuminoid of  29,10 mg CE / g, total phenol of 167,51 mg GAE / g, and total flavonoid of 41,47 mg QE / g. The characteristics of the brewed water of zedoary rhizome herbal tea bag were dark yellow color and liked, the flavour distinctive of herbal tea zedoary rhizome and liked, the taste was bitter and usual, and overall acceptance was usual.

scholarly journals Penambahan Tepung Rimpang Temulawak (Curcuma xanthorriza Roxb) dan Tepung Rimpang Temu Putih (Curcuma zedoaria Rosc) dalam Ransum Komersial Terhadap persentase Karkas, Lemak Abdomen, Dan Persentase Hati Pada Ayam Pedaging.

ZOOTEC ◽  
2014 ◽  
Vol 34 ◽  
pp. 115
Author(s):  
Yustin Golla ◽  
M E.R Montong ◽  
Jacqueline T Laihad ◽  
Godlief D.G Rembet
Keyword(s):  
Broiler Chicken ◽  
Abdominal Fat ◽  
Curcuma Zedoaria ◽  
White Flour ◽  
Randomized Design ◽  
Ginger Rhizome ◽  
Completely Randomized Design ◽  
Fat Liver

This research aims to determine the extent which the effectiveness of the addition of turmeric powder (Curcuma Roxb xhantorriza) and a ginger and white (Curcuma zedoria Rosc) in commercial rations on carcass percentage, amdominal fat, and the percentage ol liver in bloiler. The material used is old broiler 3 weeks as much as 53 tails. The design used was a completely randomized design with 6 treatments 3 replications. The treatmens were applied as follows: R0 = basic ration without ginger, and ginger and white, R1 = base + 2% ration ginger rhizome flour, R2 = base + 2% ration rhizome ginger and white flour. The result sho wed that the edition of flour and ginger rhizome of ginger and white flour in the ration was not significantly different (p > 0,05) on carcass percentage, abdominal fat, liver percentage. It can be concluded that the addition of ginger rhizome flour and white flour as much as 2% in the commercial ration still give the same response to the carcass percentage, abdominal, and the percentage of liver. Keywords : Broiler Chicken, Ginger Rhizome Flour, Ginger And White

scholarly journals Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower (Clitoria ternatea)

2021 ◽  
Vol 332 ◽  
pp. 01001
Author(s):  
Puput Dwi Lestari ◽  
Kawiji ◽  
Anastriyani Yulviatun ◽  
Ronny Martien ◽  
Dimas Rahadian Aji Muhammad
Keyword(s):  
Preference Test ◽  
Sensory Characteristics ◽  
Flower Extract ◽  
Functional Value ◽  
Randomized Design ◽  
Chocolate Product ◽  
Confectionery Products ◽  
Completely Randomized Design ◽  
Acceptance Levels ◽  
Herbal Plant

Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compound chocolate and white compound chocolate and evaluated its physical and sensory characteristics. The experimental design employed a completely randomized design (CRD) with one factor: the concentration of Asian pigeonwings flower powder (0%, 5%, 10%, and 15%). Physical characteristics included color and hardness, while sensory characteristics consisted of color, aroma, taste, texture, and overall, determined by a scoring preference test. The results revealed that the addition of Asian pigeonwings flower powder affected the chocolate’s color and hardness and decreased the panelists’ acceptance levels. In this case, further research about optimizing the formulation is needed, for example encapsulation of Asian pigeonwings flower extract in milk compound chocolate and white compound chocolate to improving physical and sensory attributes.

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