The effect of jamu makarens on physicochemical quality and antioxidant capacity of local bali pork

Abstract

The study aimed to examine the effect of Jamu makarens in rations on the physicochemical quality and antioxidant capacity of local bali pork has been carried out for 12 weeks using 20 male local bali pigs. The experimental design used was a completely randomized design (CRD) consisting of 4 treatments and 5 replications. The treatment i.e: P0 (ration without jamu makarens), P1 (ration + 2% jamu makarens), P2 (ration + 4% jamu makarens), and P3 (ration + 6% jamu makarens”). The results showed that the administration of jamu makarens in rations could increase pH, water binding capacity, moisture and protein content, antioxidant capacity and reduce cooking loss, fat and cholesterol content, with the best results in 4%. Based on the results of the study, it can be concluded that jamu makarens can improve the physicochemical quality and antioxidant capacity of local bali pork with the best level of 4%.