Author : Armando Bau Mau Afonso

Summary : This research was done to study the effects of different levels of papaya leaves added to native chicken ration on the chemical physical, microstructure and sensory characteristic of meat, liver, and kidney of native chicken. The materials used in this research were 72 hens, aged four months, and 906 grams body weight with the variance coefficient of 20%. The papaya leaves and ration were self-prepared. The treatments given were dry leaves (K) and fresh leaves (S) with the levels of papaya leaves (L): L0=0%; L1=5%; L2=10%; and L3=15%. The data obtained were analyzed by an analysis of variance (ANOVA) based on the Completely Randomized Design with factorial pattern. The significant differences were further tested by Duncan's Test, and sensory test by Kruskal-Wallis's Test. The results of research showed that dry and fresh papaya leaves resulted in significant differences (P<0.05) in fat content of meat, the treatment L0 and L1 were different from L2 and L3 for both dry and fresh leaves categories. The fat content of meat was L0=12.15%, and L1=11.51%, different from L2=8.74%, and L3=6.85%, and there was no further difference among other chemical variables. In term of meat physical qualities, there was no significant effect on pH, tenderness, cooking loss, and water-holding capacity. Descriptive analysis of the means of physical quality variables showed that pH was 5.57 for fresh papaya leaves, 5.58 for dry papaya leaves, the tenderness was 2.40 kg for fresh papaya leaves, 2.31 kg for dry papaya leaves, whereas the cooking loss was 22.01% for fresh papaya leaves, 24.63% for dry papaya leaves, and the water-holding capacity was 33.49% for fresh papaya leaves, 36.57% for dry papaya leaves. The sensory test on bitterness showed the significant difference (P<0.01) on liver for fresh and dry papaya leaves treatment and significant difference (P<0.05) on meat for fresh and dry papaya leaves.