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N. W. Siti
PS Sarjana Peternakan, Fakultas Peternakan Universitas Udayana, Denpasar, Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Veterinary

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PENGARUH PEMBERIAN EKSTRAK KULIT BUAH NANAS (Ananas comosus L., Merr.) MELALUI AIR MINUM TERHADAP PERSENTASE POTONGAN KARKAS KOMERSIAL ITIK BALI JANTAN (Anas plathyrynchos) Puspitadewi N. K. Y.; N. W. Siti; G. A. M. K. Dewi
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the effect of giving pineapple peel extract to drinking water on the percentage of commercial male Bali duck carcass cuts. This research was carried out for 8 weeks at Sesetan Farm, Faculty of Animal Husbandry, Udayana University, Bali. The design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications, so there were 16 experimental units. Each experimental unit contained 3 male Balinese ducks that were 1 day old with a total of 48 ducks used with an average weight of 48.25 ± 2.58 g. The treatment given was male Bali ducks given drinking water without pineapple peel extract, namely 0%, 6%, 8%, and 10% in treatments P0, P1, P2, P3. The variables observed were chest percentage, upper thigh percentage, lower thigh percentage, wing percentage, and back percentage. The results showed that male Bali ducks given pineapple skin in treatments P1, P2, P3 did not show a significant difference (P>0.05) with P0 (control) in the percentage of commercial male Bali duck carcass cuts. Based on the research results, it can be concluded that administering pineapple peel extract through drinking water at levels of 6%, 8% and 10% has not been able to increase the percentage of commercial male Bali duck carcass cuts. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kulit buah nanas pada air minum terhadap persentase potongan karkas komersial itik bali jantan. Penelitian ini dilaksanakan selama 8 minggu di Farm Sesetan Fakultas Peternakan, Universitas Udayana, Bali. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) terdiri atas 4 perlakuan dan 4 kali ulangan, sehingga terdapat 16 unit percobaan. Setiap unit percobaan berisi 3 ekor itik bali jantan yang berumur 1 hari dengan total itik yang digunakan sebanyak 48 ekor dengan berat rata 48,25 2,58 g. Perlakuan yang diberikan adalah itik bali jantan yang diberi air minum tanpa ekstrak kulit buah nanas yaitu 0%, 6%, 8%, dan 10% pada perlakuan P0, P1, P2, P3. Variabel yang diamati adalah persentase dada, persentase paha atas, persentase paha bawah, persentase sayap, dan persentase punggung. Hasil penelitian menunjukkan bahwa itik bali jantan yang diberi kulit buah nanas pada perlakuan P1, P2, P3 tidak menunjukkan perbedaan yang nyata (P>0,05) dengan P0 (kontrol) terhadap persentase potongan karkas komersial itik bali jantan. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit buah nanas melalui air minum pada level 6%, 8% dan 10% belum mampu meningkatkan persentase potongan karkas komersia itik bali jantan.
KARAKTERISTIK FISIK DAN SENSORI DAGING AYAM PETELUR AFKIR YANG DIMARINASI DENGAN EKSTRAK DAUN KENIKIR Cosmos caudatus kunth Hairullah; N. W. Siti; I. N. S. Miwada
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The purpose of the study was to determine the effect of concentration and time period in extracting kenikir leaves on the sendori and physical characteristics of meat of culled laying hens. The implementation of this research was carried out at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, located on Jalan Raya Campus Unud. Jimbaran Bali with a research period of 4 weeks. This study used a Completely Randomised Design (CRD) which has two factorial patterns, namely the concentration of the extracted kenikir leaves (E1: 25%, and E2: 50%) and the marination time factor in the extracted kenikir leaves (M1: 30 minutes, M2: 60 minutes). The application was carried out in a number of 3 repetitions by observing pH, cooking shrinkage, total meat yield and sensory tests (taste, aroma and tender texture of meat). The results showed that the treatment factor of kenikir leaf extract concentration (E) significantly influenced (P<0.05) all research variables. While the marination duration factor (M) had a significant effect (P<0.05) on pH, yield, flavour and tenderness of meat, but no significant effect (P>0.05) on cooking shrinkage variables and meat aroma. The interaction between the two factors showed that the E2M2 treatment significantly (P<0.05) increased the pH value, but had no significant effect (P>0.05) on cooking shrinkage, yield and organoleptic properties. Based on the results obtained from the research process, it can be concluded that the concentration of kenikir leaf extract significantly affects pH, cooking shrinkage, yield and hedonic quality. Similarly, the soaking time factor significantly affects pH, tenderness, yield and flavour, but not significantly on cooking shrinkage and aroma. ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui adanya pengaruh konsentrasi serta jangka waktu dalam pengektraksian daun kenikir terhadap karakteristik sendori dan fisik daging ayam petelur afkir. Pelaksanaan penelitian ini dilakukan pada Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana yang berada di Jalan Raya Kampus Unud. Jimbaran bali dengan jangka waktu penelitian selama 4 minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang memiliki dua pola faktorial yaitu konsentrasi terhadap ekstraksi daun kenikir (E1: 25%, dan E2: 50%) dan faktor lama marinasi dalam ekstrak daun kenikir (M1: 30 menit, M2: 60 menit). Pelaksanaan pemberlakukan dilakukan sejumlah 3 kali pengulangan dengan mengamati pH, Susut masak, total rendemen daging serta uji sensori (cita rasa, aroma dan tekstur empuk daging). Penelitian menghasilkan jika faktor perlakuan konsentrasi ekstrak daun kenikir (E) mempengaruhi secara nyata (P < 0,05) terhadap seluruh variabel penelitian. Sedangkan faktor lama marinasi (M) berpengaruh nyata (P < 0,05) terhadap pH, rendemen, citarasa dan keempukan daging, namun tidak berpengaruh nyata (P > 0,05) terhadap variabel susut masak dan aroma daging. Interaksi antar kedua faktor menunjukkan bahwa perlakuan E2M2 nyata (P < 0,05) meningkatkan nilai pH, namun tidak berpengaruh nyata (P > 0,05) kepada susut masak, rendemen serta organoleptik. Berlandaskan dari hasil yang didapatkan dari proses penelitian sehingga dapat diambil kesimpulan jika konsentrasi ekstrak daun kenikir nyata mempengaruhi pH, susut masak, rendemen serta mutu hedonik. Demikian pula pada faktor lama perendaman nyata pengaruhnya pada pH, keempukan, rendemen dan cita rasa, namun tidak nyata pada susut masak dan aroma.
PENGARUH PEMBERIAN EKSTRAK LIMBAH WINE ANGGUR TERFERMENTASI MELALUI AIR MINUM TERHADAP PERFORMA ITIK BALI JANTAN Putri I. S.; N. W. Siti; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the effect of giving fermented grape wine waste extract through drinking water on the performance of male Balinese ducks. This research was conducted at Sesetan Research Station, Faculty of Animal Science, Udayana University located at Jalan Raya Sesetan, Gang Markisa No. 6, Denpasar, starting from August 4, 2024 - September 28, 2024. The design used in this study was a complete randomized design (CRD) consisting of 4 treatments and 4 replications. Each replicate contained 3 ducks with a homogeneous weight of 46.96 ± 1.84 g, so that a total of 48 male bali ducks were used. The treatments were drinking water without fermented grape wine waste extract as control (P0), drinking water with 2% fermented grape wine waste extract (P1), drinking water with 4% fermented grape wine waste extract (P2), drinking water with 6% fermented grape wine waste extract (P3). The observed variables were final body weight, body weight gain, ration consumption, drinking water consumption, and feed conversion ratio (FCR). The results showed that the administration of fermented grape wine waste extract at the level of 2%, 4%, and 6% through drinking water had no effect on the variables of final body weight, body weight gain, ration consumption, drinking water consumption, and feed conversion ratio (FCR). The results of this study can be concluded that giving fermented grape wine waste extract through drinking water at levels of 2%, 4%, and 6% has not been able to improve the performance of male bali ducks aged 8 weeks. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak limbah wine anggur terfermentasi melalui air minum terhadap performa itik bali jantan. Penelitian ini dilaksanakan di Stasiun Penelitian Sesetan, Fakultas Peternakan, Universitas Udayana yang berlokasi di Jalan Raya Sesetan, Gang Markisa No. 6, Denpasar, mulai dari 4 Agustus 2024 – 28 September 2024. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 kali ulangan. Setiap ulangan berisi 3 ekor itik dengan berat yang homogen 46,96 ± 1,84 g, sehingga total itik bali jantan yang digunakan sebanyak 48 ekor. Perlakuan yang diberikan adalah air minum tanpa ekstrak limbah wine anggur terfermentasi sebagai kontrol (P0), air minum yang diberi 2% ekstrak limbah wine anggur terfermentasi (P1), air minum yang diberi 4% ekstrak limbah wine anggur terfermentasi (P2), air minum yang diberi 6% ekstrak limbah wine anggur terfermentasi (P3). Variabel yang diamati adalah bobot badan akhir, pertambahan bobot badan, konsumsi ransum, konsumsi air minum, dan feed convertion ratio (FCR). Hasil penelitian menunjukkan bahwa pemberian ekstrak limbah wine anggur terfermentasi pada level 2%, 4%, dan 6% melalui air minum tidak berpengaruh terhadap variabel bobot badan akhir, pertambahan bobot badan, konsumsi ransum, konsumsi air minum, dan feed convertion ratio (FCR). Hasil penelitian ini dapat disimpulkan bahwa pemberian ekstrak limbah wine anggur terfermentasi melalui air minum pada level 2%, 4%, dan 6% belum mampu meningkatkan performa itik bali jantan umur 8 minggu.
PENGARUH EKSTRAK LIMBAH WINE ANGGUR TERFERMENTASI MELALUI AIR MINUM TERHADAP KUALITAS ORGANOLEPTIK DAGING ITIK BALI JANTAN Astiti N. M. S. D.; N. W. Siti; I. G. L. O. Cakra
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the organoleptic quality of male Balinese duck meat fed with fermented grape wine waste extract through drinking water. This research was conducted at the Faculty of Animal Husbandry, Udayana University, located at Jalan Raya Sesetan, Denpasar for 2 months. The design used was a complete randomised design (CRD) with 4 treatments and 3 replicates, each replicate consisting of 3 male Balinese ducks aged 1 day. Treatments consisted of P0 (male Balinese ducks given drinking water without fermented grape wine waste extract), P1 (male Balinese ducks given 2% fermented grape wine waste extract), P2 (male Balinese ducks given 4% fermented grape wine waste extract) and P3 (male Balinese ducks given 6% fermented grape wine waste extract). Variables observed were colour, aroma, texture, taste and overall acceptance of male Balinese duck meat. The analysis used was Non-Parametric kruskal wallis and if getting significantly different results continued with the Mann-Withney test. The results showed that the provision of grape wine waste extract cemented through drinking water at the level of 2%, 4%, and 6% was able to improve the texture and taste of male Balinese duck meat, but had no effect on the variables of colour, aroma and overall acceptance of male Balinese duck meat. ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas organoleptik daging itik bali jantan yang diberi ekstrak limbah wine anggur terfermentasi melalui air minum. Penelitian ini dilaksanakan di kandang milik Fakultas Peternakan Universitas Udayana yang berlokasi di Jalan Raya Sesetan, Denpasar berlangsung selama 2 bulan. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan, masing masing ulangan terdiri dari 3 ekor itik bali jantan berumur 1 hari. Perlakuan terdiri dari P0 (itik bali jantan yang diberikan air minum tanpa ekstrak limbah wine anggur terfermentasi), P1 (itik bali jantan yang diberikan 2% ekstrak limbah wine anggur terfermentasi), P2 (itik bali jantan yang diberikan 4% ekstrak limbah wine anggur terfermentasi) dan P3 (itik bali jantan yang diberikan 6% ekstrak limbah wine anggur terfementasi). Variabel yang diamati adalah warna, aroma, tekstur, cita rasa serta penerimaan keseluruhan daging itik bali jantan. Analisis yang digunakan adalah Non-Parametrik kruskal wallis dan jika mendapatkan hasil yang berbeda nyata dilanjutkan dengan uji Mann-Withney. Hasil penelitian menunjukkan bahwa pemberian ekstrak limbah wine anggur terfementasi melalui air minum pada taraf pemberian 2%, 4%, dan 6% mampu memperbaiki tekstur dan citarasa daging itik bali jantan, namun belum berpengaruh pada variable warna, aroma dan penerimaan keseluruhan daging itik bali jantan.
PENGARUH PENAMBAHAN EKSTRAK CIPLUKAN (Physalis angulata L.) DALAM AIR MINUM TERHADAP PERFORMA BROILER Kusuma, P. J. A.,; G. A. M. K. Dewi,; N. W. Siti
Jurnal Peternakan Tropika Vol. 13 No. 2 (2025): Vol. 13 No.2(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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In the animal husbandry industry right now, the use of antibiotics as feed additives hasdrawn a lot of criticism because it causes resistance. Therefore, there is a need for natural feed additives to boost broiler performance. This research aims to investigate the effect of addingciplukan extract (Physalis angulata L.) to drinking water on broiler performance. The researchwas conducted over 30 days using a Completely Randomized Design (CRD) with three treatmentgroups and six replicates. Each replicate involved five broilers with an average initial bodyweight of 49.6±2.48 g. The treatments applied were: P0 (control, only regular drinking water),P1 (drinking water supplemented with 2% ciplukan extract), and P2 (drinking watersupplemented with 4% ciplukan extract). The variables observed in this research included initialbody weight, feed intake, drinking water intake, final body weight, weight gain, and feedconversion ratio (FCR). The results of this research indicate that the addition of ciplukan extractat concentrations of 2% and 4% has a significant effect (P<0.05) on feed intake, FCR anddrinking water intake. However, there is no significant difference (P>0.05) in final body weightand weight gain of broilers with the addition of this extract. In summary, it can be concluded thatthe administration of ciplukan extract at 2% and 4% through drinking water reduces feed intakeand FCR while increasing water intake. However, the addition of ciplukan extract at both levels(2% and 4%) does not significantly increase final body weight and weight gain of broilers duringthe 1-30 day rearing period. ABSTRAK Di dunia peternakan saat ini, pemberian antibiotik sebagai feed additive banyak menuaihal negatif, karena menimbulkan resistensi. Maka perlu adanya feed additive alami dalammemacu performa broiler. Penelitian ini mempunyai tujuan untuk meneliti dampak penambahanekstrak ciplukan (Physalis angulata L.) pada air minum terhadap performa broiler. Penelitian inidilakukan selama 30 hari menggunakan Rancangan Acak Lengkap (RAL) dengan tiga jenisperlakuan dan enam kali ulangan. Masing-masing ulangan melibatkan lima ekor broiler denganrata-rata bobot badan awal 49,6±2,48 g. Perlakuan yang diterapkan yaitu: P0 (kontrol, air minumbiasa), P1 (air minum ditambahi 2% ekstrak ciplukan), dan P2 (air minum ditambahi 4% ekstrakciplukan). Variabel yang diteliti dalam penelitian ini meliputi bobot badan awal, tingkatkonsumsi ransum, jumlah konsumsi air minum, bobot badan akhir, pertambahan bobot badan,dan feed conversion ratio (FCR). Hasil penelitian ini menunjukkan bahwa penambahan ekstrakciplukan pada konsentrasi 2% dan 4% memberikan pengaruh signifikan (P<0,05) terhadapkonsumsi ransum, FCR dan konsumsi air minum. Namun, tidak ada perbedaan yang signifikan(P>0,05) pada bobot badan akhir dan pertambahan bobot badan broiler dengan penambahanekstrak ini. Secara ringkas, dapat disimpulkan bahwa pemberian ekstrak ciplukan sebesar 2%dan 4% melalui air minum dapat mengurangi konsumsi ransum serta FCR, sekaligusmeningkatkan suatu konsumsi air minum. Akan tetapi, penambahan ekstrak ciplukan pada kedualevel tersebut (2% dan 4%) tidak secara berarti meningkatkan bobot badan akhir danpertambahan bobot badan broiler selama periode pemeliharaan 1-30 hari.
PENGARUH PEMBERIAN EKSTRAK AIR DAUN GAMAL TERFERMENTASI MELALUI AIR MINUM TERHADAP LEMAK ABDOMEN ITIK BALI Dalem I. G. M. S. P.; N. W. Siti; D. P. M. A. Candrawati
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The low interest of the public in consuming duck meat is due to the high abdominal fat which can affect the quality of the carcass produced. Fermented gamal leaf water extract has active compounds, which serve as antimicrobials and antioxidants. This study aims to determine the effect of giving fermented gamal leaf water extract through drinking water on the abdominal fat of male Balinese ducks. The experimental design used was a complete random design (RAL) with four treatments and five replicates, each replica consisted of three male Balinese ducks. The treatment given was the administration of drinking water to male Balinese ducks with 0% of fermented gamal leaf water extract as a control (P0), while in the P1, P2, and P3 treatments, fermented gamal leaf water extract was given with consecutive percentages of 2%, 4%, and 6%. The results showed that the administration of 2%, 4%, and 6% gamal leaf water extract significantly (P<0.05) significantly reduced the percentage of mecentrifus fat (mesenteric-fat), but indefinitely (P>0.05) reduced the percentage of ventricular fat (ventriculus-fat) and pad fat, while the administration of 4% and 6% fermented gamal leaf extract (P<0.05) significantly reduced abdominal fat. Based on the results of the study, it can be concluded that the administration of fermented gamal leaf extract at the level of 4%, and 6% through drinking water can reduce the abdominal fat of male Balinese ducks aged 8 weeks. ABSTRAK Rendahnya minat masyarakat dalam mengkonsumsi daging itik dikarenakan tingginya lemak abdomen yang dapat mempengaruhi kualitas karkas yang dihasilkan. Ekstrak air daun gamal terfermentasi mempunyai senyawa aktif, yang berfungsi sebagai antimikroba dan antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak air daun gamal terfermentasi melalui air minum terhadap lemak abdomen itik bali jantan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan empat perlakuan dan lima ulangan, setiap ulangan terdiri dari tiga ekor itik bali jantan. Perlakuan yang diberikan adalah pemberian air minum pada itik bali jantan dengan 0% ekstrak air daun gamal terfermentasi sebagai kontrol (P0), sedangkan pada perlakuan P1, P2, dan P3 diberikan ekstrak air daun gamal terfermentasi dengan persentase berturut - turut 2%, 4%, dan 6%. Hasil penelitian menunjukkan bahwa pemberian ekstrak air daun gamal 2%, 4%, dan 6% secara nyata (P<0,05) menurunkan persentase lemak mesentrium (mesenteric-fat), namun secara tidak nyata (P>0,05) menurunkan persentase lemak ventrikulus (ventriculus-fat) dan lemak bantalan (pad-fat), sedangkan pemberian 4% dan 6% ekstrak daun gamal terfermentasi secara nyata (P<0,05) menurunkan lemak abdomen. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak daun gamal terfermentasi taraf 4%, dan 6% melalui air minum dapat menurunkan lemak abdomen itik bali jantan umur 8 minggu.
PENGARUH PEMBERIAN EKSTRAK KULIT NANAS (Ananas comosus L.Merr) TERFERMENTASI MELALUI AIR MINUM TERHADAP SISTEM PENCERNAAN AYAM KAMPUNG UNGGUL BALITNAK (KUB) Pondaag A. A. E. R.; N. W. Siti; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The growth of KUB chickens is closely related to the health of their digestive system. If any of the digestive organs experience abnormalities, the overall health of the livestock may be disrupted. This study aims to determine the effect of administering fermented pineapple peel extract (Ananas comosus L. Merr) through drinking water on the digestive system of KUB chickens. The research was conducted at the Sesetan Farm, Faculty of Animal Science, Udayana University, over a period of eight weeks. A Completely Randomized Design (CRD) was used with four treatments and five replications, with each cage unit containing three KUB chickens. The treatments consisted of fermented pineapple peel extract administered at levels of 0%, 11%, 12%, and 13%, designated as P0, P1, P2, and P3, respectively.The observed variables included: percentage of liver, gallbladder, pancreas, proventriculus, ventriculus, small intestine, and the length of the small intestine. The results showed that administration of fermented pineapple peel extract at levels of 11%, 12%, and 13% had no statistically significant effect (P>0.05) on the digestive system percentages of KUB chickens. ABSTRAK Pertumbuhan ayam KUB tidak terlepas dari kesehatan sistem pencernaan. Apabila salah satu organ mengalami kelainan maka kesehatan ternak akan terganggu. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kulit nanas (Ananas comosus L.Merr) terfermentasi melalui air minum terhadap sistem pencernaan ayam KUB. Penelitian dilaksanakan di Farm Sesetan Fakultas Peternakan Universitas Udayana, dan dilaksanakan selama delapan minggu menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan, serta pada setiap unit kandang berisi 3 ekor ayam KUB. Adapun perlakuan yang diberi adalah ekstrak kulit nanas terfermentasi dengan level 0, 11, 12 dan 13% masing-masing untuk perlakuan P0, P1, P2 dan P3. Variabel yang diamati adalah: persentase hati, persentase empedu, persentase pankreas, persentase proventrikulus, persentase ventrikulus, persentase usus halus, dan panjang usus halus. Hasil penelitian menunjukkan bahwa pemberian ekstrak kulit nanas terfermentasi dengan level 11%, 12%, 13% secara statistik berbeda tidak nyata (P>0,05) terhadap persentase sistem pencernaan ayam KUB. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit nanas terfermentasi dengan level 11%, 12%, 13% melalui air minum tidak mempengarui sistem pencernaan ayam KUB.
PEMBERIAN AIR REBUSAN DAUN SIRIH (Betle piper L.) DAN DAUN JAMBU BIJI MERAH (Psidium guajava L.) TERHADAP TINGKAT KESUKAAN DAGING BROILER Wahyudi I. M. D.; I. M. Mudita; N. W. Siti
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Abstract

This study aims to determine whether the administration of a mixture of boiled water from betel leaves and red guava leaves can improve the organoleptic quality of broilers. This study was conducted in Br Suda, Tabanan Regency. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 7 replications. Each unit contains 3 DOC broilers and a total of 84. The four treatments are: P0 (without boiled water from betel leaves and red guava leaves). P1 (5% mixture of boiled water of betel leaves and red guava leaves 1:1), P2 (5% mixture of boiled water of betel leaves and guava leaves 2:1), P3 (5% mixture of boiled water of betel leaves and guava leaves 1:2) the observed variables were organoleptic quality of broiler meat using hedonic test of preference. conclusions from this research that the highest results in the variables of color, aroma, texture, taste, tenderness, and overall acceptance were in treatment P3 which received a score of 5 (very much like) of 15%, 20%, 20%, 15%, 20%, and 25% among other treatments, namely P0, P1, and P2. It was concluded that the administration of P3 with a ratio (5% mixture of boiled betel leaf water and red guava leaves 1:2) obtained the results most preferred by the panelists. ABSTRAK Penelitian ini bertujuan untuk mengetahui pemberian campuran air rebusan daun sirih dan daun jambu biji merah dapat meningkatkan kualitas organoleptik broiler. Penelitian ini dilaksanakan di Br Suda, Kab Tabanan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 7 ulangan. Setiap unit berisi 3 ekor DOC broiler dan total keseluruhan 84 ekor. Keempat perlakuan tersebut yakni: P0 (tanpa air rebusan daun sirih dan daun jambu biji merah), P1 (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:1), P2 (5% campuran air rebusan daun sirih dan daun jambu biji 2:1), P3 (5% campuran air rebusan daun sirih dan daun jambu biji 1:2). Variabel yang diamati adalah kualitas organoleptik pada daging broiler yang menggunakan uji hedonik kesukaan. Hasil dari penelitian ini menunjukan bahwa hasil tertinggi pada variabel warna, aroma, tekstur, citarasa, keempukan, dan penerimaan keseluruhan adalah pada perlakuan P3 yang mendapat skorsing 5 (sangat amat suka) sebesar 15%, 20%, 20%, 15%, 20%, dan 25% diantara perlakuan lainnya yaitu P0, P1, dan P2. Disimpulkan bahwa pemberian P3 dengan perbandingan (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:2) mendapatkan hasil paling banyak disukai oleh panelis.
Co-Authors Astiti N. M. S. D. D. P. M. A. Candrawati Dalem I. G. M. S. P. E. Puspani G. A. M. K. Dewi G. A. M. K. Dewi, Hairullah I. G. L. O. Cakra I. M. Mudita I. N. S. Miwada Kusuma, P. J. A., Pondaag A. A. E. R. Puspitadewi N. K. Y. Putri I. S. Wahyudi I. M. D.