Pengaruh Pemberian Tepung Daun Kelor (Moringa Oleifera) sebagai Feed Additive terhadap Kualitas Fisik Daging Ayam Kampung Super (Gallusgallus Domesticus L. Variasi Joper)

Abstract

One alternative ingredient that can be used as a feed additive is Moringa leaf powder. Moringa leaves contain antioxidant compounds such as ascorbic acid, flavonoids, phenolics, and carotenoids. This study aims to determine the effect of adding Moringa leaf powder to the feed as a feed additive on the physical quality of super Kampung chicken meat, including pH, water-holding capacity, and cooking loss of the meat. The research was conducted at the Livestock Production Laboratory, Faculty of Agriculture, University of Sumatera Utara. The experimental design used was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (control feed without Moringa leaf powder), P1 (feed containing 6% Moringa leaf powder), P2 (feed containing 9% Moringa leaf powder), and P3 (feed containing 12% Moringa leaf powder). The observed variables were pH, water-holding capacity, and cooking loss of the meat. The results showed that the treatments did not have a significant effect on the pH and cooking loss of super Kampung chicken meat but had a significant effect on the water-holding capacity, with the highest average value of 52.34% in P1 (feed containing 6% Moringa leaf powder) and the lowest value of 44.19% in P3 (feed containing 12% Moringa leaf powder). Based on the results, it can be concluded that the addition of 6% Moringa leaf powder in the feed can improve the water-holding capacity of super Kampung chicken meat.