Nilai pH, Susut Masak, dan Daya Ikat Air pada Daging Ayam Broiler yang diberikan Air Minum Berbasis Rebusan Tanaman Serai (Cymbopogon citratus) dan Kecombrang (Etlingera elatior)

Abstract

This study aims to determine the benefits of the right and best extracts of the lemongrass and kecombrang plants in maintaining the pH value content, reducing the cooking shrinkage value of the meat, and maintaining the water holding capacity in the meat. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, and used the DMRT test as a test for differences. The treatments given were P0 (control), P1 (25% lemongrass), P2 (25% kecombrang), P3 (25% lemongrass + 25% kecombrang). The use of lemongrass and kecombrang plants in drinking water for broiler chicken gave very significantly different results (P<0,01) to the pH value but gave results that were not significantly different (P>0,05) to meat cooking loss value (29,10%-31,05%) and water holding capacity (38,30-42,12)