ABSTRACT
The research aims to evaluate Moringa leaf flour (Moringa oleifera) fermentation (MOF) with Neurospora crassa on broiler carcass quality. The design used was a Completely Randomized Design (CRD), four treatments, and five replications, each replication using eight broilers. P0: control (without (MOF), P1: using 5% (MOF), P2: using 10% (MOF), P3: using 15% (MOF). Variables observed included carcass color, carcass weight, percentage of carcass weight, meat-bone ratio, cooking loss, and drip loss. Data were analyzed using ANOVA (analysis of variance). (MOF) had a significant effect (P<0.05) on carcass color, carcass weight, and percentage of carcass weight but had no significant effect (P>0.05) on meat-bone ratio, cooking loss, and drip loss. In conclusion, using (MOF) levels of 10% and 15% improves carcass color but can reduce carcass weight. In comparison, levels of 5%–15% reduce the percentage of carcass weight without affecting the meat-bone ratio, cooking loss, and drip loss of broiler meat aged 35 days.
