Arifin, Ahmad Bay (2007) Pengaruh .Jcnis Bakteri Lignokhlorin dan Perbedaan Waktu Inkubasi Pada Fermentasi Jerami Padi (Orvza saliva, Linn) Terhadap Nilai Degradasi Secara In-Sacco. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilaksanakan di Laboratorium Lapang Sumbersekar dan Laboratorium Nutrisi dan Makanan Temak Fakultas Peternakan Universitas Brawijaya Malang mulai bulan Juni sampai Agustus 2006. Tujuannya adalah untuk mengetahui pengaruh jenis bakteri lignokhlorin dan perbedaan waktu inkubasi fermentasi jerami padi terhadap nilai degradasi BK dan BO secara in-sacco Materi yang digunakan yaitu seekor sapi betina PFH bertlstula rumen dengan bobot badan 360 kg yang diberi pakan hijauan jagung 3,3 kg/ekor/hari, jerami padi terfermentasi (JPF) diberikan secara ad libitum, dan konsentrat susu PAP berbentuk pellet yang diproduksi oleh Comfeed dengan PK 18% sebanyak 1% BB/ekor/hari. Untuk fermentasi digunakan bakteri lignokhlorin (LC), kantong plastik sebagai fermentor, mineral mikro cair dan wheat pollard sebagai aditif. Kantong nilon dengan ukuran 7 x 13 cm dengan porositas 60 pm. Nilai degradasi in-sacco BK dan BO dihitung setiap waktu inkubasi 0, 4, 8, 16, 24, 48, 72, dan 96 jam. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) Tersarang. Variabel yang diukur adalah nilai fraksi a (komponen BK dan BO yang larut dalam air), nilai fraksi b (komponen BK dan BO yang tidak larut dalam air tetapi potensial terdegradasi dalam rumen), nilai fraksi a+b (total komponen BK dan BO yang potensial terdegradasi), dan nilai fraksi c (laju degradasi BK dan BO dalam rumen). Hasil penelitian menunjukkan bahwa berdasarkan jenis bakteri, LC1 mempunyai nilai fraksi a+b tertinggi tetapi tidak berbeda nyata (P>0,05) dengan LC3. Nilai fraksi a, b, a+b, dan c komponen BK dan BO pada LC1 berturut-turut yaitu 12,38%; 37,19%; 49,57%; 1,62%/jam, dan 7,01%; 39,88%; 46,89%; 1,84%/jam, sedangkan pada LC3 yaitu 12,52%; 36,08%; 48,60%; 1,60%/jam, dan 7 ,39%; 40,72%; 48,11%; 1,36%/jam. Berdasarkan waktu inkubasi, hari ke-3 mempunyai nilai fraksi a+b tertinggi. Nilai fraksi a, b, a+b, dan c komponen BK dan BO pada LC1 waktu inkubasi hari ke-3 berturut-turut yaitu 11,49%; 50,37%; 61 ,86%; 1,34%/jam, dan 5,35%; 50,86%; 56,21%; 1,53%/jam, sedangkan pada LC3 hari ke-3 yaitu 12,17%; 47,21%; 59,38%; 1,17%/jam, dan 6,73%; 52,50%; 59 ,23%; 1,40%/jam. Meskipun jenis bakteri LC1 dan perbedaan waktu inkubasi hari ke-3 memberikan nilai a+b tertinggi namun mempunyai nilai c yang rendah. Berdasarkan hasil penelitian maka dapat disimpulkan bahwa jenis bakteri dan waktu inkubasi yang berbeda memberikan pengaruh terhadap nilai degradasi BK dan BO jerami padi terfermentasi.
English Abstract
A research was carried out at Sumbersekar Field Laboratory and Animal Nutrition Laboratory of Animal Husbandry Faculty of Brawijaya University, Malang from June to August 2006. The Objective of the research was to know the effect of lignochlorine bactery and the difference of incubation time of rice straw (Oryza saliva, Linn ) fermentation on degradation value of Dry Matter (DM) and Organic Matter (OM) by in-sacco method. Materials used were one rumen fistulated female PFH dairy cattle with body weight of 360 kg, com forage 3,3 kg/head/day, fermented rice straw and PAP milk pellet concentrate produced by Comfeed with CP 18% as much as 1% BW/head/day. Other materials for fermentation process were lignochlorine bactery, plastic bag as fermentor, micro mineral liquid and wheat pollard as additives, and nylon bag with size 7x13 cm and porosity 60 pm. In-sacco degradation of DM and OM were measured at different incubation period 0, 4, 8, 16, 24, 48, 72, and 96 hour. The experiment design used was a Randomized Block Nested Design. Variables measured were fraction a value (DM and OM soluble in water), fraction b value (DM and OM insoluble in water but potential for degradation in rumen), fraction a+b value (total DM and OM potential for degradation), and fraction c value ( rate of degradation DM and OM). Results of research showed that based on bactery used in fermentation process, Fraction a+b value of LC1 was the highest but have not significant difference (P>0.05) with LC3. Fraction a, b, a+b, and c value of DM and OM component on LC1 were 12.38%; 37.19%; 49.57%; 1.62%/hour, and 7.01%; 39.88%; 46.89%; 1.84%/hour respectively, while on LC3 were 12.52%; 36.08%; 48.60%; 1.60%/hour, and 7.39%; 40.72%; 48.11%; 1.36%/hour respectively. Based on incubation time used in fermentation process, fractions a+b value on the day 3rd were the highest. Fraction a, b, a+b, and c value of DM and OM component on LC1 on day 3rd were 11.49%; 50.37%; 61.86%; 1.34%/hour, and 5.35%; 50.86%; 56.21%; 1.53%/hour respectively, while on LC3 were 12.17%; 47.21%; 59.38%; 1.17%/hour, and 6.73%; 52.50%; 59.23%; 1.40%/hour respectively. Based on result of the research, it can be concluded that the lignochlorine bactery and the difference of incubation time have significant difference effect on degradation value of DM and OM.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 050700224 |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Oct 2024 01:09 |
| Last Modified: | 18 Oct 2024 01:09 |
| URI: | http://repository.ub.ac.id/id/eprint/231732 |
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