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

Abstract

DHIRA AYU KENCANA SEMBIRING. The Effect of Adding Black Cumin Extract (Nigella sativa) in Drinking Water on the Chemical Quality of Broiler Chicken Meat. (Supervised by ACHMAD SADELI and USWATUN HASANAH). Black cumin contains thymoquinone which functions as an antioxidant, anti-infection, antitumor and anti-inflammatory. Antioxidants are defined as compounds that protect against free radicals. The purpose of this study was to determine the effect of black cumin (Nigella sativa) in drinking water on the chemical quality of broiler chicken meat. This research was conducted at the Animal Husbandry Stables of the University of Sumatra Utara and the Research Laboratory of the Faculty of Agriculture, Universitas Sumatera Utara. This study was conducted for 1 month. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were P0 = drinking water without a mixture of black cumin (control); P1 = drinking water + 1% black cumin; P2 = drinking water + 2% black cumin; P3 = drinking water + 3% black cumin. The parameters observed were meat water content, meat protein content, and meat fat content. The results of the study showed that the addition of black cumin extract in drinking water did not have a significant effect (P>0.05) on the water content of broiler chicken meat. However, it had a very significant effect (P<0.05) on the protein and fat content of broiler chicken meat. The protein content of broiler chicken meat in this study ranged from 16.220-19.240% and the fat content of meat ranged from 9.762-11.453%. The conclusion that can be drawn from this study is that the addition of black cumin extract in drinking water has a good effect by increasing the protein content of meat and reducing the fat content of meat. The best treatment in this study was P3, namely by adding 3% black cumin extract to drinking water.