Preferences and physical quality of superior local chicken meat from agricultural research and development agency that given herbal medicine and probiotics feeds

Abstract

This research was conducted to determine the effects of the used of herbs and
probiotics added of superior local chicken meat from Agricultural Research and Development
Agency. The study was conducted on Sato Nadi group, Jehem Village, Tembuku Subdistrict,
Bangli District. This study used a Randomized Block Design Factorial pattern with 2 factors,
namely the type of feed factor and type of herbal medicine. Feed type factors differentiated into
to 2 levels, namely dry feed and wet feed. The type of herbal factor consists of 4 levels, which
are 1) P0 = the farmers way; 2) P1 = P0 + herbs; 3) P2 = P1 + Bio L probiotics 2 ml/l through
drinking water; and 4) P3 = P1 + Bio L probiotics 3 ml/l through drinking water. The
parameters collected consisted of water content (%), water holding capacity (%), cooking
shrinkage (%), texture (kg/cm 2 ), pH, and sensory testing of color, texture, taste, juiciness,
tenderness, acceptability and ranking test. Treatment the farmer way with herbal medicine and
probiotic Bio L 2 ml/liter of drinking water is the best result to physical quality and sensory
analysis. The conclusion the best result was P2 which has moisture content 74.63%, cooking
shrinkage 36,17%, and texture value 3,30 kg/cm 2 with the farmer way with treatment herbal
medicine and Bio L probiotic 2 ml/liter of drinking water. Preference panelist with score 3,56
(between rather soft to tender) there is number one ranking analysis.