Penambahan Sari Bawang Putih (Allium sativum) dan Isolat Pediococcus pentosaceus Strain N6 Terhadap Kualitas Karkas Ayam Kampung.

Abstract

Improper use of antibiotics can cause resistance to certain pathogens and can cause residues in the meat products produced. Therefore, efforts need to be made to replace synthetic antibiotics with natural antibiotics such as the use of garlic extract (Allium sativum) and Pediococcus pentosaceus isolate Strain N6. This study was conducted with the aim of determining the effect of adding garlic extract (Allium sativum) and Pediococcus pentosaceus isolate strain N6 through drinking water on the quality of native chicken carcasses. This study used an experimental design, namely a Completely Randomized Design (CRD) using one factor consisting of 4 treatments and 5 replications. The treatment consisted of P0 = Without synbiotic (as a control); P1 = 2.5 ml synbiotic from garlic extract and isolate/liter drinking water; P2 = 5 ml synbiotic from garlic extract and isolate/liter drinking water; P3 = 7.5 ml synbiotic from garlic extract and isolate/liter drinking water. The parameters observed were slaughter weight, carcass weight, carcass percentage, abdominal fat percentage, liver weight.The results of the study showed that the addition of Garlic Extract (Allium sativum) and Pediococcus pentosaceus Strain N6 Isolate had a very significant effect (P <0.01) on slaughter weight, carcass weight, carcass percentage and abdominal fat percentage. But it did not have a significant effect (P> 0.05) on the weight of the liver of native chickens. From this study it was concluded that the best treatment was P3, namely 7.5 ml synbiotic from garlic extract and isolate/liter of drinking water.