KARAKTERISTIK ORGAN DALAM, KARKAS DAN MEAT BONE RATIO AYAM RAS PEDAGING YANG DIBERI JAMU HERBAL FERMENTASI
CHARACTERISTICS OF INTERNAL ORGANS, CARCASS, AND MEAT-TO-BONE RATIO IN BROILER CHICKENS SUPPLEMENTED WITH FERMENTED HERBAL MEDICINE
Abstract
Penggunaan fitobiotik herbal fermentasi berpotensi besar untuk menggantikan peran antibiotik pemacu pertumbuhan (Antibiotic Growth Promoters) pada industri unggas. Penelitian ini bertujuan mengevaluasi pengaruh pemberian jamu herbal fermentasi dalam air minum dengan level berbeda terhadap bobot relatif organ dalam, persentase karkas, dan meat bone ratio (MBR) ayam ras pedaging (broiler) fase finisher. Eksperimen menggunakan rancangan Acak Lengkap (RAL) dengan 4 perlakuan level jamu dalam air minum, yaitu P0 (0 ml/L), P1 (7,5 ml/L), P2 (10 ml/L), dan P3 (12,5 ml/L) menggunakan 5 ulangan sekat kandang (masing-masing berisi 3 ekor) dengan total 60 ekor ayam broiler strain CP707. Variabel yang diamati meliputi bobot relatif organ dalam (jantung, hati, proventrikulus, pankreas, tembolok, gizzard, sekum), panjang relatif usus halus, persentase karkas serta bagian-bagiannya, dan nilai MBR pada dada, paha, dan sayap dari broiler umur 35 hari. Data dianalisis dengan ANOVA menggunakan SPSS pada taraf 5%. Hasil analisis sidik ragam menunjukkan bahwa perlakuan tidak berpengaruh nyata (p > 0,05) terhadap seluruh variabel yang diamati. Rendemen karkas total berada pada kisaran optimal 72,17–73,29% serta nilai MBR bagian paha menunjukkan tren peningkatan numerik dari 5,46 (P0) menjadi 7,71 (P3). Suplementasi jamu herbal fermentasi hingga dosis 12,5 ml/L aman (non-toksik) digunakan serta mampu mempertahankan stabilitas homeostasis fisiologis dan struktur dasar karkas broiler.
ABSTRACT
The use of fermented herbal phytobiotics holds great potential to replace the role of Antibiotic Growth Promoters (AGPs) in the poultry industry. This study aimed to evaluate the effect of administering fermented herbal medicine (jamu) in drinking water at different levels on the relative internal organ weight, carcass percentage, and meat-bone ratio (MBR) of broiler chickens during the finisher phase. The experiment used a Completely Randomized Design (CRD) with 4 levels of jamu treatment in drinking water: P0 (0 ml/L), P1 (7.5 ml/L), P2 (10 ml/L), and P3 (12.5 ml/L). Each treatment was replicated 5 times per pen unit (each containing 3 birds), using a total of 60 CP707 strain broiler chickens. Variables observed included the relative weight of internal organs (heart, liver, proventriculus, pancreas, crop, gizzard, caecum), relative length of the small intestine, percentage of carcass and its commercial cuts, and MBR values of the breast, thigh, and wing of 35-day-old broilers. Data were analyzed using ANOVA via SPSS at a 5% significance level. The analysis of variance showed that the treatments had no significant effect (p > 0.05) on any of the observed variables. Total carcass yield remained within the optimal range of 72.17–73.29%, and the thigh MBR value showed a numerical increasing trend from 5.46 (P0) to 7.71 (P3). In conclusion, supplementation of fermented herbal medicine up to a dose of 12.5 ml/L is safe (non-toxic) for use and capable of maintaining the stability of physiological homeostasis and the basic carcass structure of broiler chickens.
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