| dc.description.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. | en_US |
