| dc.description.abstract | Garlic and ginger contain flavonoids which have the potential to act as phytobiotics which can produce quality meat. This study aims to determine the effect of giving garlic and ginger phytobiotics to drinking water on the physical quality of broiler chicken meat, namely pH, cooking loss, water holding capacity and drip loss. This research was carried out at the Animal Biology Laboratory, University of North Sumatra and the Animal Production Laboratory, University of North Sumatra. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This treatment consisted of P0 (control), P1 (30% garlic phytobiotic), P2 (30% curcuma phytobiotic), P3 (30% phytobiotic mixture of garlic and curcuma). The variables observed were pH, cooking loss, water holding capacity, and drip loss of broiler chicken meat. The results showed that the treatment did not have a real effect on the pH of broiler chicken meat with the highest average being 6.18 at P1 (30% garlic phytobiotics) and the lowest 6.14 at P0 (control), but it had a very real effect on cooking loss, power. water holding and drip loss for broiler chicken meat with the highest average value of cooking loss, namely 35.02% at P0 (control) and the lowest 31.42% at P1 (30% garlic phytobiotic), the highest average value of water holding capacity is 56.23 % in P1 (garlic phytobiotic 30%) and the lowest was 51.26% in P0 (control), the highest average drip loss was 2.78 in P0 (control) and the lowest was 2.51 in P1 (garlic phytobiotic 30% ). Based on the research results, it can be concluded that giving 30% garlic phytobiotics in drinking water can increase pH, water holding capacity and reduce cooking loss and drip loss of broiler chicken meat. | en_US |
