Physical Characteristics of Duck Pellet and Antioxidant Activity of Sweet Potato Leaves and Cassava Leaves

The main purpose of this study is to inspect the effect of sweet potato leaves flour and cassava leaves flour on physical characteristics of duck pellet and antioxidant activity. The research treatments were carried out by using the randomized complete factorial design (2x3). The factors of this research are the concentration level of sweet potato leaves (0% and 5%) and cassava leaves (0%, 5%, and 10%). Data were analyzed by ANOVA method, and the significant differences were tested further by Duncan posthoc test. Physical characteristics of pellet were measured. An antioxidant that related to this experiment was tested using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power (FRAP). Results of the present study showed that pellet with 5% sweet potato leaves flour and 0% cassava leaves flour was significantly (p < 0.05) better than the other experiments in terms of moisture content, water activity, tapped bulk density, angle of repose, pellet durability index, and average particle size. DPPH and FRAP value of sweet potato leaves higher than cassava leaves. Sweet potato leaves and cassava leaves have the potential as the source of antioxidant and could be used as conventional ingredients in poultry diets.