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Journal : Andalasian International Journal of Applied Science, Engineering, and Technology

The Technology Improvement of Physical Properties of KUB Chicken Meat Include Papaya Leaves (Carica papaya L) in Feed Nova, Tertia Delia; Sabrina, Sabrina
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 2 No. 1 (2022): March 2022
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v2i1.26

Abstract

This study aims to determine the Technology improvement of physical properties of KUB chicken meat including Papaya Leaves (Carica papaya L) in feed. This study used 100 KUB chickens placed in 20 boxes of cages, each box containing 5 KUB chickens, using papaya leaf flour at the age of 3 weeks. The method used in this experimental study was a completely randomized design (CRD) with 5 treatments and 4 replications consisting of treatment A (feed with 0% papaya leaf flour), treatment B (feed with 2.5% papaya leaf flour), treatment with C (feed with 5% papaya leaf powder), treatment D (feed with 7.5% papaya leaf powder) and treatment E (feed with 10% papaya leaf powder). The parameters observed were meat pH, cooking loss, meat tenderness and water holding capacity. The results showed that giving papaya leaf flour up to 10% had no significant effect (P>0.05) on meat pH and cooking loss, but had a very significant effect on (P<0.01) KUB chicken meat tenderness. The conclusion of this study is that giving 2.5% papaya leaf flour has an effect on the tenderness of KUB meat.
The Technology Improvement of Physical Properties of KUB Chicken Meat Include Papaya Leaves (Carica papaya L) in Feed Nova, Tertia Delia; Sabrina, Sabrina
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 2 No. 1 (2022): March 2022
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v2i1.26

Abstract

This study aims to determine the Technology improvement of physical properties of KUB chicken meat including Papaya Leaves (Carica papaya L) in feed. This study used 100 KUB chickens placed in 20 boxes of cages, each box containing 5 KUB chickens, using papaya leaf flour at the age of 3 weeks. The method used in this experimental study was a completely randomized design (CRD) with 5 treatments and 4 replications consisting of treatment A (feed with 0% papaya leaf flour), treatment B (feed with 2.5% papaya leaf flour), treatment with C (feed with 5% papaya leaf powder), treatment D (feed with 7.5% papaya leaf powder) and treatment E (feed with 10% papaya leaf powder). The parameters observed were meat pH, cooking loss, meat tenderness and water holding capacity. The results showed that giving papaya leaf flour up to 10% had no significant effect (P>0.05) on meat pH and cooking loss, but had a very significant effect on (P<0.01) KUB chicken meat tenderness. The conclusion of this study is that giving 2.5% papaya leaf flour has an effect on the tenderness of KUB meat.
Co-Authors Abdurahman Abdurrahman Adean Mayasri Adiansha, Adi Apriadi Affandi, Ridho Agustina, Sri Rezeki Ainun, Ainun Aisyah, Rahma Al Farisi, Muhammad Farid Al-Fajri, Aulia Ali Akbar Amalsha, Audya Titah Amanan Amanan, Amanan Amelia, Reilla Amrani, Amrani Ananda, Ditya Anisah , Apriliani Anita Nurgufriani Anita Zahra, Amelia Anugrah, Aditya Ariashadi, Kania Putri Asis, Asnita Binti Askia, Nur Asmaningrum, Nur'aini Awalia, Reski Brema, Ahmad Riansyah Caroline Caroline Cici Wulandari, Cici Cinta, Cinta Corry Yohana Dadan Hermawan, Dadan Dadan Nugraha Damanik, Ade Ayu Miranda Damayanti, Putri Daud, Muslem Dewi, Gina Dewi Sabrina Durahman Marpaung Dwi Rachmina Dzikra, Fahira Medina Eka Andriani, Eka Ekaputri, Gabriella Ekawati, Rizka Erlangga, Cerpin Erwin Erwin Esa Zulhija, Zikry Faizah, Cut Fandra Dikhi Januardani Fathur Rahman, Adi Negara Fidela, Yuna Fikri, Al Mukhlas Firda Arlina Firdaus Firdaus Firdaus, Stevanny Giawa, Jacob Immanuel Gusrianti, Silfa Hadi Kuncoro Hadijah Wahid, St. Hafidza, Amanda Hartati, Yuli Haryanti Haryanti Helmi Wibowo, Helmi Herlina Herlina Iha Nursolihah James Hellyward Jamilah, Sitti Jasrial Jasrial, Jasrial Jumaidin, Jumaidin Kasih, Cahaya Komaruddin, Siska Ramdhani Kurniawan, Ferrel Kurniawati Kurniawati Kusnadidi Subekti Limbong, Meilisa Sola Gratia Lubis, Nursiani Luthfi, Sofyan Luthfiya, Qonita Maisarah, Putri Majid, M. Shabri Abd Manurung, Kezia Eunike Mariana Mariana Masyhudi, Din Muhammad Muhammad Muhammad Reza Muntako, Ahmad Musdalifah Musdalifah Nababan, Leonardo Stepanus Nabila, Salsa Naim, Candra Abshar Nairiza syifa, Ningrum Nia Kumaladewi Nike Rahayu Ningsih, Supiah Novita Sari Nupus, Nizawaton Nurfadilah Nurfadilah Nurfajriani, Nurfajriani Nursalim Nursalim Nursyamsi Nursyamsi Nyak Mutia Ismail Oktaviani, Delia Perkasa, Ripho Delzy Pohan, Dyo Fatarullah Prianda Pebri Purba, Herman Purwanto Purwanto Putra, Marcellino Eka Putri, Aisya Kamila Putri, Nur Agustin Rahayu Rahma, Lulu Zulya Rahman, M. Abdur Rahmat Hidayat Ramadan, Trisno Mas'ud Rara Fitra, Ramadani Ratih Kurniasari Ratna Winandi Resel, Keysa RINA PERMATASARI Rita Destini Roza, Desmawati Sabila, Syarafina Safputra, Abidzul Sahnan, M. Salasa Nilawati, Nurul Salma, Annisa Nabila Sani, Najmi Laila Saputra, M Oji Saverianus Harjoko Sawitri, Isma Sembiring, Dian Agnesa Septianingrum, Deanisa Shafa, Cut Firyal Sharina, Najwa Silwanah, Andi Sani Simbolon, Saripa Aini Sinaga, Gloria Filya Sipahutar, M Ali Srianto, Srianto Suciarni, Anis Arum Sundah, Pierre Mauritz Supriadi Siagian Susilawati, Puja Suyanto Suyanto Syabrina, Lulu Syahrani, Hanifah Syaifuddin Syaifuddin Syera, Inda Arfa Takary, Ghazali Taufiq Hidayah Telisa, Imelda Umi Widyastuti Umul Aiman Widiyasari, Ririn WULANDARI, MERI Yohana F. Cahya Palupi Meilani Yunandra Yusnandar, Willy Zahra, Azizah Salma Zuhairi, Muhammad Zuhra, Cut Mulia Zulqaiyyim, Zulqaiyyim