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The study aims of research Effect of the Addition of Cassava Leaf Meal in Rations Commercial to performance and CP 707 is to determine the extent of the effect of the addition of cassava leaf meal in commercial feed to performance of broiler strains CP 707 and find out what percentage increase in the level of cassava leaf powder in ration of good performance and large Income over feed cost. The research method is an experiment using a Completely Randomized Design (CRD) with treatments of 5 different diets, commercial diet (R0), commercial diet plus 4% cassava leaf flour (R1), commercial diet plus 8% cassava leaf meal (R2), commercial diet plus 12% cassava leaf flour (R3), commercial diet plus 16% cassava leaf flour (R4). Each treatment was repeated 5 times. Variables measured were feed consumption, body weight growth, feed conversion ratio and income over feed cost. Data were analyzed with ANOVA, if any other treatment effect followed by Duncan's Multiple Range Test. Based on experimental the additional of cassava left powder in ration of commercial influence on feed consumption, but not give effect on body weight growth and feed conversion ratio of broiler strain CP 707, addition of cassava leaf meal 16% give support income over feed cost large.

The purpose of this study was to determine the extent of the influence of storage time in the refrigerator to pH, water holding capacity and cooking shrinkage broiler carcass that is packaged and how long polyethylene plastic storage broiler carcasses packaged in polyethylene plastic refrigerator that still shows good quality. The research method is experimental. Experimental design used Completely Randomized Design (CRD) with four treatments, namely: (P1) = storage for 1 day; (P2) = storage for 2 days; (P3) = storage for 3 days; (P4) = storage for 4 days. Each treatment was repeated 6 times. Observed variables are pH, water holding capacit, and cooking shrinkage Data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Conclusions from the results obtained by analysis and discussion of that storage time effect on pH, water holding capacity and cooking shrinkage. The longer storage, pH and water holding capacity decreased while cooking shrinkage increased, and broiler carcasses stored in the refrigerator for 4 days the quality is still good.

The study aims of research Effect of the Addition of Cassava Leaf Meal in Rations Commercial to performance and CP 707 is to determine the extent of the effect of the addition of cassava leaf meal in commercial feed to performance of broiler strains CP 707 and find out what percentage increase in the level of cassava leaf powder in ration of good performance and large Income over feed cost. The research method is an experiment using a Completely Randomized Design (CRD) with treatments of 5 different diets, commercial diet (R0), commercial diet plus 4% cassava leaf flour (R1), commercial diet plus 8% cassava leaf meal (R2), commercial diet plus 12% cassava leaf flour (R3), commercial diet plus 16% cassava leaf flour (R4). Each treatment was repeated 5 times. Variables measured were feed consumption, body weight growth, feed conversion ratio and income over feed cost. Data were analyzed with ANOVA, if any other treatment effect followed by Duncan's Multiple Range Test. Based on experimental the additional of cassava left powder in ration of commercial influence on feed consumption, but not give effect on body weight growth and feed conversion ratio of broiler strain CP 707, addition of cassava leaf meal 16% give support income over feed cost large.

The purpose of this study was to determine the extent of the influence of storage time in the refrigerator to pH, water holding capacity and cooking shrinkage broiler carcass that is packaged and how long polyethylene plastic storage broiler carcasses packaged in polyethylene plastic refrigerator that still shows good quality. The research method is experimental. Experimental design used Completely Randomized Design (CRD) with four treatments, namely: (P1) = storage for 1 day; (P2) = storage for 2 days; (P3) = storage for 3 days; (P4) = storage for 4 days. Each treatment was repeated 6 times. Observed variables are pH, water holding capacit, and cooking shrinkage Data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Conclusions from the results obtained by analysis and discussion of that storage time effect on pH, water holding capacity and cooking shrinkage. The longer storage, pH and water holding capacity decreased while cooking shrinkage increased, and broiler carcasses stored in the refrigerator for 4 days the quality is still good.