Pengaruh Penambahan Ekstrak Jintan Hitam (Nigella sativa) dalam Air Minum terhadap Kualitas Fisik Daging Ayam Broiler

Abstract

This research aims to determine the effect of adding black cumin extract (Nigella sativa) in drinking water on the physical quality of broiler chicken meat. This research was conducted in May-July 2024 at the Animal Production Laboratory, Greenhouse and Field Laboratory and Food Technology and Engineering Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment consisted of the addition of black cumin extract (P0 = 0%; P1 = 1%; P2 = 2%; P3 = 3%). The parameters observed were pH, cooking loss, water holding capacity and meat color. The results showed that the addition of black cumin extract to broiler drinking water did not have a significant effect (P> 0.05) on meat cooking loss, water holding capacity and meat color, while the addition of black cumin extract had a significant effect (P <0.05) on the pH value.