Pengaruh Penambahan Tepung Daun Pepaya pada Pakan terhadap Kualitas Fisik Daging Ayam Broiler

Abstract

This study aims to determine the effect of adding papaya leaf flour on the physical quality of broiler chicken meat. The dose of adding papaya leaf powder to the feed is P1: 1.5%; P2:2.5%; and P3:3.5%. The research took place in December 2022-February 2023 and was carried out in the stables of the Faculty of Agriculture, University of North Sumatera, the Animal Production Laboratory of the Animal Husbandry Study Program and the Research and Technology Laboratory of the Faculty of Agriculture, University of North Sumatra. The livestock used were 100 Lohman strain chickens and used a completely randomized design (CRD). The parameters studied were the degree of acidity (pH), water holding capacity and cooking loss of broiler chicken meat. The results showed that the treatment had no significant effect (P<0.05) on each treatment but showed good results on water holding capacity and cooking shrinkage of broiler chicken meat. The conclusion of this study is the addition of papaya leaf powder to the feed on the physical quality of broiler meat does not have a statistically significant effect but provides good data numerically.