Potential of Local Microalgae as A Natural Antioxidant to Produce Asuh Broiler Meat
Abstract
Feed quality for food safety. To produce ASUH (safe, healthy, whole and halal) food from broiler , it should be fed with quality ration that free from chemical residues derived from synthetic antioxidants such as BHT, BHA and antibiotic for the meat contained residue that will cause negative effect. Microalgae has the potential to be used as natural supplement because it contains nutrients, antioxidant, cholesterolemic effect and plant growth regulator. Ojectives of this study is to  exploit natural antioxidant substance in local microalgae extract as natural supplement for broiler.  This research used local microalgae collected from water of the pond located around chicken farm in Nagari Mungka, 50 Kota District. DPPH free radical absorbance method used to test antioxidant activity, while ascorbic acid (Vitamin C) used as comparison, and was tested to broiler to oversee its performance. Best concentration tested to broilers and its performances was observed. The result of study ; Local microalgae extract has ability to inhibit DPPH free radical by concentration at 80 mg/ml which is equal to 6 mg/ml  of Vitamin C. The performance after giving microalgae as antioxidant is better than Vitamin C because it contains nutrition and others secondary metabolic such as antimicrobial, cholesterolimic effect and plant growth regulator. Local microalgae is potential as source of natural antioxidants for producing ASUH broiler meat
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PDFDOI: http://dx.doi.org/10.18517/ijaseit.3.3.325
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Published by INSIGHT - Indonesian Society for Knowledge and Human Development