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

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.