PENGARUH PENAMBAHAN ANTIOKSIDAN DAN LAMA PENYIMPANAN TERHADAP KETENGIKAN PAKAN BROILER

-Poultry nutrition consists of approximately 40 essential nutrients, such as amino acids, vitamins, water, oxygen, and energy. Feed formula is generally composed of 60 % fat-rich meal. Storage is usually done at harvest time, to produce and keep the poultry health, the feed material is easily damaged especially raw material with a high fat content often causes rancidity where there are changes in odor and flavor in the fat.\ud \ud This research aims to determine the effect of storage time and giving antioxidants as inhibiting factor of rancidity in the feed which is seen from the peroxide number.\ud \ud This research is arranged based on Group Randomized Design (RAL) and test (BNT) (Gasperz, 1991) with duration of storage, W0= 0 weeks W1= 2 weeks, W2= 4 weeks, W3= 6 weeks and R0 = basal diet (Control), R1 = basal diet + 0,02% BHT. Butil hidroksitoluena (BHT) is a synthetic antioxidant. R2 = basal diet + 2,5% Turmeric Powder Zinc 120 ppm, R3 = basal diet + 5% Garlic + Zinc 120 ppm, R4 = basal diet + 5% Garlic + 2,5% Turmeric + Zinc 120 ppm. The parameters which observed is an increase of peroxide.\ud \ud Based on various analysis shows that the increase of antioxidants 2,5% natural turmeric + Zink 120 ppm give significant effect (P