Abstract
Broiler chickens are livestock poultry that produces meat and are mostly maintained by the community. The increasing demand for broilers causes breeders to try to accelerate and improve the performance of broilers. The increase in broiler chickens must also pay attention to immunity because of the changing seasons which usually causes disease and can cause death in chickens. The addition of feed additives as a supplement for broiler chickens can increase immunity, one example is cinnamon because it contains antioxidants. Antioxidants are compounds that can counteract or reduce the negative effects of free radicals. We can find natural antioxidants in cinnamon (Cinnamomum burmannii). Feed additives have now been limited by the government in the feeding additive containing chemicals so the need for innovation of feed additives made from herbal materials that do not harm chickens and humans who consume them. This cinnamon study has a real influence on broiler chickens as a feed additive in their influence on antioxidants and chicken cholesterol. Broiler chicken antioxidants have a noticeable effect on femoral musculus in a combination of 100% kombucha tea with 5% cinnamon with ratio (1:1) (49.7%) and a combination of 100% kombucha tea with 5% cinnamon with ratio (1:3) (69.6%) in musculus pectoralis major. The content of cinnamon phytochemical compounds from the phenylpropanoids class in the form of cinnamic acid (Cinnamaldehyde compound) which belongs to the phenylpropanoid group is a derivative of phenol compounds, where the phenol compound also plays an important role in antioxidant activity. High antioxidants can have a positive effect on broiler chickens that are easily exposed to disease because it has the effect of preventing the formation of free radicals, eliminating radicals before damage appears, repairing oxidative damage, eliminating damaged molecules in broiler chicken cells. While on cholesterol parameters we know that broiler chicken meat has a high cholesterol content of 98.82-104.31 mg/100 g. The results of the study obtained a combination of 100% kombucha tea with 5% cinnamon with ratio (3:1) results of 3.71% femoral musculus and a combination of 100% kombucha tea with 5% cinnamon with ratio (1:1) (4.04%) musculus pectoralis major. The cinnamon content of saponins and tannins managed to lower the cholesterol content in broiler chicken meat.
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