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All Journal Buletin Peternakan JURNAL ILMU DAN TEKNOLOGI PETERNAKAN JMM (Jurnal Masyarakat Mandiri) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmiah Inovasi Journal of Tropical Animal Science and Technology REKASATWA : Jurnal Ilmiah Peternakan Wahana Peternakan Jurnal Nukleus Peternakan DEDIKASI PKM Journal of Agriculture and Animal Science Jurnal Peternakan Sabana Journal of Innovative and Creativity
Simon Edison Mulik
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Languange, Linguistic, Communication & Media Mathematics Social Sciences Veterinary Other

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Pemanfaatan Rebusan Krokot (Portulaca oleracea L.) sebagai Fitonutrien Alami untuk Meningkatkan Kualitas Daging Ayam Broiler Mulik, Simon Edison; Ndun, Alberth Nugrahadi; Nguru, David Agustinus
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Purslane is a plant that contains antioxidants and phenolic compounds that can be used to produce the best quality meat without causing negative effects for consumers. The purpose of this study is to determine the physical quality of broiler chicken meat after the administration of purslane stew in drinking water. This study used a completely randomized design with 4 treatments and 5 replications. The treatment in this study consisted of Pr0 (control, without being given purslane decoction in drinking water), Pr1 (25 mL of decoction/liter of drinking water), Pr2 (50 mL of decoction/liter of drinking water), and Pr3 (75 mL of decoction/liter of drinking water). The parameters studied were pH, water holding capacity, and cooking loss. The data obtained were analyzed using analysis of variance. Based on the results of the study, it is known that the administration of purslane decoction in drinking water with different levels produces higher water holding capacity compared with control (P<0,05), on the other hand, the cooking loss has decreased (P<0,05). There were no effect of treatments (P>0,05) on meat pH. It was concluded that the administration of purslane decoction up to the level of 75 mL/liter in drinking water produced a relatively similar meat pH, increased water holding capacity, and decreased the cooking loss
Co-Authors Adyanto Nessy Banamtuan Agustinus Konda Malik Alberth Nugrahadi Ndun Aldosius Malo Annytha Ina Rohi Detha David Agustinus Nguru Deko, Maria Karolina Diana Meliani Sabat Dilandes Ampi Lela Eliazar Nifu, Salden Febri Suryatni, Ni Putu I Made Adi Sudarma Imanuel Benu Jelantik, I Gusti Ngurah Johanis Ly Jublin Franzina Bale-Therik Lawa, Alvrado Bire Listyadi, Rut Luis, Ricko Menoh, Yori Raimona Morin Mediviani Sol'uf Mullik, M. L. N.G.A Mulyantini S.S N.G.A. Mulyantini Ni Made Paramita Setyani Ni Putu Febri Suryatni Nifu, Salden Eliazar Petrus Kune Redempta Wea Riwu, Agustinus Ridlof Riwu, Roni Markus Jami Sesfao, Misraem R. Thomas Mata Hine Turupadang, Welem Uly, Kirenius Umbu Padu, Hendrikus Veronika Mayelan Dulu Loko Wilmientje Marlene Nalley, Wilmientje Marlene Yustiani Yuliana Bette Zebua, Cipta K. N. Zebua, Cipta Kasih N Zeferino De Jesus Guterres Zulfa, Yanna Nailla