The Effect of Giving Boiled Water of Betel Leaves (Piper beetle L.) and Red Guava Leaves (Psidium guajava L.) through drinking water on abdominal fat in broilers

Broiler (Gallus domesticus) is a type of poultry that is widely raised in various communities in Indonesia. However, broilers have weaknesses such as low adaptability and susceptibility to infections, which necessitate an intensive management system. The focus of this study is to identify the ideal mixing ratio between the red guava and betel leaves and to evaluate the effect of combining them on the reduction of the distribution of abdominal fat in broilers. In Banjar Suda, Nyitdah Village, Kediri District, Tabanan Regency, the research carried out over an amount of 35 days using a Completely Randomized Design (CRD) involving four treatments and seven replications. Three broilers were included in each replication. P0 was the control group (no extra boiling leaves were added), P1 was the 1:1 ratio of betel and red guava leaves, P2 was the 2:1 ratio, and P3 was the 1:2 ratio. All treatments were given in drinking water at a rate of 5% of weekly body weight. The observed variables include carcass weight, fat pad, mesenteric, ventricular, and abdominal fat. The results of this research demonstrated that, overall variables, there were no significant differences between the treatment and control groups. In contrast to the previous treatments, treatment P3 (1:2) demonstrated a propensity to reduce fat in all categories. The administration of heated water produced from red guava and betel leaves in different ratios (1:1, 2:1, and 1:2) up to 5% of weekly body weight can be concluded to.