Open AccessCampus Intellectual Product Business Development Program (PPUPIK): Utilization of Herbs as Phytobiotic in Broiler Chicken
Author(s) -
Yusri Sapsuha,
Yunus Syafie,
Nur Sjafani,
Hasriani Ishak
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1364/1/012078
Subject(s) - broiler , animal husbandry , syzygium , nutmeg , agriculture , feed additive , agricultural science , curcuma , microbiology and biotechnology , business , veterinary medicine , biology , toxicology , traditional medicine , medicine , food science , ecology
The implementation of PPUPIK Organic Broiler aims at maximizing the use of agricultural and fisheries wastes in North Maluku area as feed for broiler in order to minimize the feed costs as well as utilizing herbs such as turmeric ( Curcuma domestica ), Java ginger ( Curcuma xantharrhiza Roxb), nutmeg leaves ( Myristica frangrans Houtt) and clove ( Syzygium aromaticum L) as phytobiotic in place of antibiotic to allow the production of healthy, safe-to-consume organic broiler chickens. The extensive use of antibiotic results in residue in animal husbandry products. The resistence of pathogenic microbe in humans to antibiotic has been the main health issue in the society. Animal husbandry industry should reduce the use of antibiotic in their production animals and find another alternative in controlling diseases to replace the use of antibiotic. Herbs can be used as a phytobiotic in place of antibiotic. The activity results show that the use of agricultural and fisheries wastes as well as herbs in feed can increase the broiler chicken’s productivity and reduce production costs.