Commercial part of broiler carcass given boiled water of betel leaves (Piper Betle Linn) and red guava leaves (Psidium Guajava L.)

The phytochemical content of betel leaves, especially essential oils and guava leaves, especially flavonoid compounds, can increase nutrient absorption in the intestinal villi, thereby increasing livestock productivity, including commercial carcass production. This research aims to evaluate the effect of giving boiled betel leaves and red guava leaves 5% of body weight in broiler drinking water on commercial carcass sheds. In addition, this research also aims to examine the optimal comparison between betel leaves and red guava leaves. The research was conducted for 35 days in Banjar Suda, Nyitdah Village, Kediri District, Tabanan Regency. Using Complete Random Design (RAL) with 4 treatments and 7 repetitions. Each repetition consists of 3 broilers. Treatments include P0 (without the addition of betel leaves and red guava leaves), P1 (1:1 ratio of 5% body weight in drinking water), P2 (2:1), and P3 (1:2). The observed variables include carcass weight, chest percentage, wing percentage, upper thigh percentage, lower thigh percentage, and back percentage. The results of the study showed that the administration of 1;1, 2;1 and 1;2 boiled water of betel leaves and red guava leaves in the chest presentation was 5,14%, 41,2% and 4.23% lower than P0 but there was no real difference (P>0,05), in line with the percentage of the wings, the percentage of the upper thighs, the percentage of the lower thighs, the percentage of the back that were not significantly different (P>0,05). Based on the results of this research, it can be concluded that giving boiled water from betel leaves and red guava leaves as much as 5% of the weekly body weight with a ratio of 1:1, 2:1, and 1:2 through drinking water has not been able to increase the commercial breakdown of broiler carcass optimally.