| dc.description.abstract | Butterfly pea flower is a plant that has high antioxidant compounds. Antioxidants are substances that can reduce or prevent stress that often occurs in broiler chickens. Stress that occurs in broiler chickens is one of the causes that can affect the quality of the carcass produced. This research aims to determine the effect of adding steeping water from butterfly pea flowers (Clitoria ternatea) to drinking water on the physical quality of broiler chicken meat. The research was carried out in the research enclosure located at Jl. Besar Delitua Gg. Cempaka No. 42C and was held for 35 days. This research used a Completely Randomized Design (CRD) with one factor consisting of 5 treatments and 4 replications. Treatment consists of P0 = control; P1 = 1,5%; P2 = 3%; P3 = 4,5%; P4 = 6%. The parameters observed were slaughter weight, carcass percentage, meat pH, cooking loss percentage, and organoleptic tests.
The results of the research showed that the addition of butterfly pea flower steeping water to the drinking water of broiler chickens had a very significant effect (P<0.01) on the pH of the meat, with an average pH value of 6.50-7.15, and a cooking loss percentage with an average of 32-36. .25%, but had no significant effect (P>0.05) on slaughter weight, carcass percentage and organoleptic tests. From this research it can be concluded that the addition of steeped telang flower water to drinking water can overcome oxidative stress in broiler chickens with the best treatment level being 4.5%. | en_US |
