Pengaruh Penggunaan Kombinasi Ekstrak Daun Kersen (Muntingia calabura L.) dan Daun Sirsak (Annona muricata L.) sebagai Antioksidan terhadap Kualitas Fisik Daging Ayam Broiler

Abstract

Kersen leaves (KL) and sirsak leaves (SL) contain flavonoids potential as antioxidants can produce quality meat. This study aims to determine the effect of antioxidants from KL and SL extracts on the physical quality of broiler chicken meat which includes pH, water holding capacity (WHC), cooking loss, and meat color. This research was conducted at the Research and Technology Laboratory, Food Science and Technology Laboratory, Faculty of Agriculture, University of North Sumatra. The design used was a completely randomized design (CRD) with 5 treatments and 5 repeats. This treatment consisted of P0 (control), P1 (using drinking water with KL extract 9%), P2 (using drinking water with SL extract 9%), P3 (using drinking water with KL extract 6% and SL 3%), and P4 (using drinking water with KL extract 3% and SL 6%). The observed variabels were pH, WHC, cooking loss, and broiler meat color. The results showed that the treatment had no significant effect on pH, cooking loss, and broiler chicken meat color, but had a significant effect on WHC with the highest average value of 56.59% at P3 (using drinking water with KL 6% extract and SL 3%) and the lowest was 46.65% in P0 (control). Based on the results of the study, it can be concluded that giving KL 6% and SL 3% extracts in drinking water can increase the WHC of broiler chicken meat.