Nutritional Components from the Tail Meat of Sunda Porcupine (Hystrix javanica F. Cuvier, 1823) that Could be Related with Aphrodisiac Potency

This study aimed to examine meat nutritional components from the tail of porcupine (Hystrix javanica F. Cuvier, 1823) that is believed by several people in Java could enhance men sexual performance. The content of protein was measured by Kjeldahl method. Fat was extracted using soxhlet and the content was measured by gravimetric. Total cholesterol was determined based on the method of Jordan and Knockblock. Amino acid composition was measured using high pressure liquid chromatography. Zinc content was measured using atomic absorption spectroscopy. The meat nutritional components of porcupine's tail were then compared with porcupine carcass, cattle, sheep and horse to identify components that could be related with aphrodisiac effect caused by meat consumption. The result showed that the content of protein and fat of the tail was higher than that of porcupine carcass, cattle, sheep and horse. Meanwhile, the amino acid components of tail meat were higher than the porcupine carcass but lower than cattle meat. The content of cholesterol in tail meat was lower than in the porcupine carcass, cattle, sheep and horse. Zinc content was also low compared to oyster and several tested plants that are known could increase sexual function. Considering of how protein, fat and amino acid influence male sexual function and the different content of these nutrient compare to other meat including porcupine carcass, it could be concluded that the aphrodisiac effect of porcupine tail meat was possibly generated from these nutrient composition. These findings shed some light on difference effect caused by porcupine meat consumption. However more investigations are still needed to further understanding the aphrodisiac efficacy of porcupine tail meat. The 4th International Symposium for Sustainable Humanosphere (ISSH). Hal. 199-204