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Jamu for Native Chicken

The Kampong type chicken is one of the primary commodities used as protein source by most people in Indonesia. This type of chicken is relatively easy to rear and suitable to be raised in the backyard, as it only requires a quite simple and small cage, or it could even be raised as free-range animals. Most of the Kampong chicken in DKI Jakarta is reared under an intensive system, as they kept in the cage continuously without giving the chance for them to gout of the cage. This system will increase the risk of disease outbreaks when under poor sanitation and no attempt to improve the body's resistance of the chicken.

There are tremendous amounts of Indonesia traditional medicinal plants (herbs and spices) which have been formulated as Jamu for improving human body’s resistance. This Jamu is believed to give similar effect when given as a supplementary feed to the chicken. To facilitate their usage, Jamu needs to be mixed into the drinking water of chicken. The use of Jamu for chicken does not require any specific tools or equipments, therefore it could easily made by individual farmers or by farmers’ group.

The Jamu could increase chicken endurance and their body resistance to diseases, so that it could reduce the risk of chicken dying from diseases. Another advantage is the increase in chicken daily weight gain and improves carcass performance (meat color and odor).

The common composition of Jamu for chicken are:  1 kg kencur, 1 kg garlic, 0.5 kg ginger, 0.5 kg galangal, 0.5 kg turmeric, 0.5 kg temulawak, 0.25 kg betel leaves and 0.5 kg cinnamon bark. All the material is crushed or blended, then filtered and stored in a 50 liter plastic drum. After that, it was added 1 liter each of molasses and probiotics (M-Bio), and finally it is diluted with fresh water until the mixture amounted to 40 liters.

Then the drum is sealed and fermented for a period of 6 days, but the drum lid is open every day for about 5 minutes to stir the material being fermented. After 6 days, the Jamu is ready for use. A dose of the Jamu is as much as 90 ml/L of drinking water and is given to chicken every 7 days. Although the chicken had been given the Jamu, vaccination programs for the chicken remain to be done as recommended.

From an experiment conducted by BPTP Jakarta, it was revealed that, when compared to the control group, carcass percentage of chicken dosed with Jamu was the highest (68.8%), mortality rate was lower (morbidity of 0-2% vs 8.7%), amount of sick chicken was minimized, carcass appearance/shape as well as the color and odor are more preferred by consumers. Maintenance costs of the chicken are also lower, and it does also have a higher sale value, so as to provide greater benefits to the farmers. Other benefit gained from giving Jamu to chicken was a reducing in the smell of chicken manure, thus reducing odor pollution to the surrounding environment.