The effect of giving boiled betel leaf (Piper Betel Lin) and red guava leaves (Psidium buajava L.) on the physical composition of broiler carcass

Broilers are a type of poultry that has high productivity, especially in meat production. However, broilers have a drawback, namely being susceptible to disease. This study aims to evaluate the effect of giving betel leaf and guava leaf decoction water in drinking water on the physical composition of broiler carcasses as an alternative to the use of AGPs. In addition, this study also praised the optimal ratio between betel leaves and guava leaves. The research was conducted for 35 days in Banjar Suda, Nyitdah Village, Kediri District, Tabanan Regency. Using a Complete Randomized Design (RAL) with 4 treatments and 7 replicates. Each replicate consists of 3 broilers. The treatment included P0 (without the addition of betel leaves and guava leaves), P1 (a ratio of 1:1 of 5% body weight to drinking water), P2 (2:1), and P3 (1:2). The variables observed include carcass weight, carcass percentage, and physical composition such as meat, bones, fat, and skin. The results of the study showed that the comparison of 1; 1, 2; 1 and 1; 2 decoction of betel leaf and guava leaf in the percentage of meat was 3.34%, 3.53%, 2.65% lower than P0 respectively but there was no significant difference (P>0.05), in line with the cut weight, percentage of carcass, bones, fat and broiler skin. Thus, the decoction of betel leaves and red guava leaves 5% of the body weight in drinking water has no effect on the physical composition of broiler carcasses, and the administration of 5% of the body weight of betel leaf and guava leaves decoction water in the ratio of 1:1, 2:1, and 1:2 has not been effective in increasing the physical composition of broiler carcasses.