Pengaruh Pemberian Fitobiotik Kunyit (Curcuma longa) dan Daun Salam (Syzygium polyanthum) dalam Air Minum Terhadap Kualitas Fisik Daging Ayam Broiler

Abstract

This study aims to determine the physical quality of broiler chicken meat with the administration of Curcuma longa and Syzygium polyanthum phytobiotics in drinking water. The study was conducted using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments were: P0 was drinking water without phytobiotics (control), P1, P2, and P3 were drinking water with the addition of Curcuma longa and Syzygium polyanthum phytobiotics at 5%, 10%, and 15%, respectively. Physical quality tests were conducted on samples taken from the breast meat of broiler chickens used in this study. The parameters observed were pH, cooking loss, water content, and water-holding capacity. The data obtained were processed using analysis of variance (ANOVA). The results showed that Curcuma longa and Syzygium polyanthum phytobiotics had a very significant effect on the physical quality of broiler chicken meat (P<0.01). The average values of all parameters included pH (5.61–5.98), cooking loss (11.67%–23.68%), water content (70.92–75.80%), and water-holding capacity (27.60–45.80%). The addition of turmeric and bay leaf phytobiotics to drinking water has been proven to have a highly significant effect on improving the physical quality of broiler chicken meat with the best treatment at P3 (15%), as indicated by changes in pH, cooking loss, water content, and water-holding capacity.