The purpose of this study was to determine the effect garlic-based herbs (combinatioan with shallot, Kaempferia galanga , ginger, betel leaf, turmeric, Curcuma zanthorrhiza Alpinia lemongrass and coriander) solution as drinking water during broiler raising on content, pH cooking loos value meat. research design used a CRD 7 treatments 3 replications. dose ingredients 25% daily requirement. resu...