Kandis Acid Extract (Garcinia xanthochymus) as Acidifier in Drinking Water: The Impact on Performance, Digestibility of Dry and Organic Matter, and Total Microbes in Native Chickens Sofia Sandi, Rizki Palupi, Muhakka, Riswandi, Eli Sahara, Meisji Liana Sari, Asep Indra Munawar Ali, Fitra Yosi, and Anggriawan Naidilah Tetra Pratama*
Department of Animal Science Technology and Industry, Faculty of Agriculture, Sriwijaya University, South Sumatra, Ogan Ilir, Indonesia 30662 Tel (0711)-581106
*anggriawan[at]fp.unsri.ac.id
Abstract
Kandis acid was obtained herbally and can be used as an acidifier. Kandis acid contains organic acids in the form of hydroxycitric acid which allows for an increase in the quality of digestibility of poultry production. The study was aimed to determine the effect of giving kandis acid extract in drinking water on performance, digestibility, and total microbes of native chickens. The research was conducted in August - October 2023, in the Laboratory and Poultry Cage of the Animal Husbandry Study Program, Department of Animal Husbandry Technology and Industry, Faculty of Agriculture, Sriwijaya University. The research design used was a completely randomized design (CRD) consisting of 4 treatments and 6 replicates, and each experimental cage unit consisted of 2 native chickens. The treatments used were P0 (control treatment without acidifier), P1 (kandis acid solution with pH 2.4), P2 (kandis acid solution with pH 3.4) and P3 (kandis acid solution with pH 4.4). The observed variables were performance, digestibility of dry matter (DMD), digestibility of organic matter (DOM) and total microbes. Data were analyzed by ANOVA and if it showed a significant difference, it was continued with the Duncan Multiple Range test. The provision of kandis acid extract in drinking water had a significant effect (P<0.05) on the total number of E-coli bacteria in the cecum of 0.92-3.85 log cfu/g, dry matter digestibility of 73.39-75.02% and organic matter digestibility of 73.63-75.12%, but had no significant effect on performance, total microbes, and total Lactic acid bacteria (LAB). Giving kandis acid extract with pH 3.4 in drinking water gives optimal results on dry matter digestibility, organic matter digestibility, and total E-colli bacteria in native chickens.
Keywords: Acidifier, Asam kandis extract, Digestibility, Kampung Chickens, Performance.
