EFEKTIVITAS PENAMBAHAN TEPUNG TEMULAWAK (Curcuma xanthorriza Roxb.) DALAM PAKAN TERHADAP KANDUNGAN KADAR ABU DAN KADAR PROTEIN KASAR PADA DAGING AYAM KAMPUNG SUPER

Compounds contained in temulawak one of them is curcumin, temulawak also have antibacterial, antiprotozoa, antiviral, anticoagulant, antioxidant, antitumor, and anticarcinogenic properties that can inhibit the growth of Escherichia coli, Staphylococcus aureus, and Staphylococcus epidermidis. The purpose of this research is to know the effect of addition of temulawak in feed the content of ash and crude protein of meat in super kampong chicken. The material used is super kampong chicken which is kept during 60 days as many as 100 chickens. Given treatment: P0 (feed without temulawak flour), P1 (feed with 0.33% temulawak flour), P2 (feed with 0.67% temulawak flour) and P3 (feed with 1% temulawak flour) and 5 replications. Experiment design using Completely Randomized Design. Data analysis used is Variance Analysis (ANAVA). The variables research ash content crude protein of meat super kampong chicken. Further test that can be use is BNT test. The addition of temulawak flour in the ration had no significant effect on the ash content and crude protein of super chicken. The of this research can be concluded that the addition of temulawak starch in feed 0.33 percent to 1 percent is not optimal enough to increase the content of ash and crude protein of super kampong chicke