Utilization of White Curcuma (Curcuma zedoaria) in the Feed as an Effort to the Nutrition Digestibility Optimization of Super Kampong Chicken

This research aims for the utilization of white Curcuma (Curcuma zedoaria) in the
feed as an effort to the nutrition digestibility optimization of super Kampong chicken from
cross- breeding. Experimental Farm, Faculty of Agriculture and Animal Science, University of
Muhammadiyah Malang was the place to conduct this research, starting from January to March
2019. The material was 100-day old chick (DOC) super Kampong chicken. The completely
randomized design (CRD) was used with four treatments namely T0 (0% of white Curcuma), T1
(1% of white Curcuma), T2 (2% of white Curcuma), T3 (3% of white Curcuma), and five
replications. Each flock had 5 chickens. Analysis of Variance (ANAVA) was used for data
analysis. The values of dry matter digestibility were T0 (95.38%), T1 (92.80%), T2 (94.56%),
and T3 (94.56%). The crude fat digestibility values were T0 (71.54%), T1 (71.26%), T2
(73.49%), and T3 (77.39%). The biological protein values were T0 38.69%, T1 36.39%, T2
40.26%, and T3 60.28%. Then, the values of nitrogen retention were T0 (0.35 g), T1 (0.34 g),
T2 (0.36 g), and T3 (0.57 g). The conclusion was white Curcuma on the feed of super
Kampong chicken from cross-breeding did not affect the digestibility of dry matter, crude fat,
biological protein value, and nitrogen retention.