Pengaruh Penambahan Minyak Ikan dan Tepung Daun Mengkudu Terhadap Kualitas Fisik Daging Broiler

This study aims to determine the effect of the addition of fish oil and noni leaf flour on the physical quality of broiler meat. This research material uses Day Old Chicken (DOC) Lohman strain broilers totaling 120 heads and reared until the age of 35 days, divided into 24 research units in each unit equipped with feed and drinking places. The research method used was a biological test on livestock designed using a completely randomized design (CRD) consisting of 4 treatments and 6 replicates, namely P0 (basal feed without lemuru fish oil and noni leaf flour); P1 (basal feed + 2.5% MIL); P2 (basal feed + 2.5% MIL and 1% TDM); and P3 (basal feed + 2.5% MIL and 2% TDM). Data obtained from the study were analyzed using a completely randomized design (CRD), if there was a real or very real difference in effect, followed by Duncan's Multiple Range Test. The observed variables were WHC (Water Holding Capacity) value, meat texture and meat color including brightness (L*), redness (a*), and yellowness (b*). The results showed that the provision of fish oil and noni leaf flour in feed had a significant effect (P<0.05) on the value of broiler meat texture. Meat color did not experience significant changes (P>0.05). The provision of 2.5% lemuru fish oil and 2% noni leaf flour was able to provide the best results on the physical quality of broilers including texture value, meat color, and WHC