Organoleptic Qualities of Broiler Chicken Meat Given with Herbal Feed with Turmeric

Abstract

This study aims to determine the organoleptic qualities of broiler chicken meat-fed herbal feed in the form of turmeric. The research was conducted at the Animal Husbandry Department, Pangkajene Islands State Agricultural Polytechnic Campus. The research used a completely randomized design (CRD) with a unidirectional pattern with three treatments and four replications. Each replication consisted of 8 chickens. The treatment arrangements were P0 = conventional feeding and drinking water (control); P1 = Mixing turmeric into feed; P2 = Mixing turmeric in drinking water. The maintenance stage is carried out for approximately 30 days, feed and drink are given ad libitum, and no vaccination program is carried out. Sampling was carried out at the age of approximately 30 days. A total of 2 chickens were taken randomly from each replication in each treatment so that the total sample of the study was 24 chickens then processed into the carcass. The organoleptic test of meat is carried out by cooking a meat sample without salt or seasoning. The panelists used were ten semi-trained (semi-trained) panelists to provide a score for each sample. Organoleptic test results data were analyzed by the Analysis of Variance test for a significant difference followed by the LSD test. The results of the analysis of variance showed that there were no significant differences (P> 0.05) in the organoleptic test of color, aroma, the impression of juice (wetness), and level of preference for broiler chicken meat. Still, there were significant differences (P <0.05) in the organoleptic texture test. And the tenderness of broiler chicken. In general, it can be concluded that P2 treatment (Maintenance using turmeric herbs through drinking water) is the best in showing the organoleptic qualities of broiler chicken meat.