The Addition of Jamu Lempuyang (Zingiber Zerumbet Herbs) in Chicken Feed toward the Condition of the Nutrition Digestibility of Free-Range Chicken

摘要

The purpose of this research was to analyze the effect of adding jamu lempuyang into the chicken feed toward crude fiber digestibility, fat digestibility, protein biological value and nitrogen retention of free-range chicken. This research used experimental method. The design used in this study was completely randomized design (CRD) with 4 treatments and 5 replications. The treatment in this study consisted of P0 without Zingiber (as a control), P1 Zingiber 0.15%, P2 Zingiber 0.30%, and P3 Zingiber 0.45%. The variables measured were crude fiber digestibility, fat digestibility, protein biological value and nitrogen retention of free-range chicken. The data were analyzed by using analysis of variance (ANOVA). When there was a significant effect, it was further tested by using Least Significant Difference (LSD). Based on the research, the effect of adding jamu lempuyang into the feed was not significant (P>0.05) on crude fiber digestibility, protein biological value and nitrogen retention of free-range chicken. On the other hand, the effect of adding jamu lempuyang into the feed had significant effect (P<0.05) on fat digestibility. Jamu lempuyang on free-range chicken was less effective in increasing crude digestibility protein biological value and nitrogen retention but more effective to increase fat digestibility of free-range chicken.