Organoleptik Ayam Broiler Melalui Penggunaan Tepung Krokot (Portulaca oleracea L) yang Disubtitusikan dalam Ransum Komersial

Abstract

The objectives of this research was study the effect and level of using pursland flour (Portulaca oleracea L) which was substituted in broiler feed to color, aroma and taste by National Animal Husbandry Training Centre Kupang. The experimental used was Completely Randomizet Block Design (CRBD) with 4 (four) treatments, 5 (five) block and 5 (five) replication, each replication consist of 5 (five) broilers, so the total of the broiler were 100 heads. The treatments were KR0 = commercial feed without purslane flour, KR5 = commercial feed contained 5% purslane flour, KR10 = commercial feed contained 10% purslane flour and KR15 = commercial feed contained 15% purslane flour. Parameters meansured were color, aroma and taste. Data were analyzed using Analysis of Variance (ANOVA). The results of the study showed that the use of purslane flour in broiler feed had an effect taste but had no effect to color and aroma. To be concluded that using purslane flour (Portulaca oleracea L) in broiler commercial feed up to 15% can be used to improve organoleptic of broiler chicken meat.