Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Effects Of Curcuma (Curcuma Longata) As Natural Tenderizer On Poultry Meat

Forty day old chicks Arbor Acres CP-707 were used randomly in this experiment, to study the effects of various levels of Curcuma (Curcuma longata) as natural tenderizer on poultry meat, were studied for six weeks. Research using Completely Randomized Design (CRD). The dietary treatments are: R0 basal diet as control (0% curcuma meal), R1 basal diet + 2% curcuma meal, R2 basal diet + 4% curcuma meal and R3 basal diet + 6% curcuma meal, and each treatment were repeated five times. Results indicated that for the meat fat in broiler which was added curcuma meal in the ration will have less fat to the broiler meat (1.65% – 1.92%) versus 1.99% for basal diet. And for the meat tenderness; the highest meat tenderness was get from the broiler with basal diet + 6% curcuma meal (187,2 mm/g/10sec) and the lowest was get from the broiler with basal diet + 0% curcuma meal (151.6 mm/g/10sec). The results of the study indicated that there is beneficial effect of dietary inclusion of curcuma (Curcuma longa) powder at 0, 2.0, 4.0 and 6.0 per cent on meat fat and meat tenderness of broiler.