The Effect of Adding Moringa Leaf Extract (Moringa Oleifera) in Drinking Water on Broiler Meat Quality

Abstract

This study aims to determine the quality of broiler meat with the addition of Moringa (Moringa oleifera) leaf extract. This study was conducted in April 2022 in Gowa Regency, South Sulawesi Province. The research method was arranged based on a completely randomized design (CRD) with a population of 48 broilers placed in 16 cage plots; each plot contained three chickens with four treatments, each consisting of 4 repetitions. Each experimental sample used in this study is P0 = Without Moringa leaf extract (Control), P1 = Drinking water with 3% Moringa leaf extract in 1 liter of water, P2 = Drinking water with 6% Moringa leaf extract in 1 liter of water, P3 = Drinking water with 3% Moringa leaf extract in 1 liter of water. The meat variables observed were carcass percentage, cooking loss percentage, broiler meat texture, broiler meat color and broiler meat odor. The results showed that at P2 with 6% Moringa leaf extract, there was no significant difference in the percentage of carcass and cooking loss. However, P2 gave a substantial difference in the organoleptic test of meat texture 85.87, meat color 80.50 and meat odor 83.10. Based on the data for each parameter tested with various treatments, it can be recommended that the best treatment is P2 (giving 6% Moringa leaf extract).