Pengaruh Imbangan Jerami Padi, Dedak Padi dan Onggok Terfermentasi terhadap Kecernaan dan Produk Fermentasi Rumen Secara In Vitro

Abstract

(The influence of the ratio of fermented rice straw, rice bran and cassava solid waste upon the In vitro digestibility and rumen fermentation product) ABSTRACT Chemical and physical treatments have been attempted to improve the utilization of agro industrial wastes, but the result is not efficient and caused pollution. Besides, biological treatments using the microbes have been used to improve the nutritive value and utilization of agro industrial wastes. The current experiment was conducted to find out the optimal ratio of fermented rice straw, fermented rice bran and fermented tapioca waste. There were five kinds of ratio of fermented rice straw, fermented rice bran and fermented tapioca waste, namely: K1 (70% fermented rice straw + 15% fermented rice bran + fermented tapioca waste), K2 (60% fermented rice straw + 20% fermented rice bran + 20% fermented tapioca waste), K3 (50% fermented rice straw + 25% fermented rice bran + 25% fermented tapioca waste), K4 (40% fermented rice straw + 30% fermented rice bran + 30% fermented tapioca waste) and K5 (30% fermented rice straw + 35% fermented rice bran + 35% fermented tapioca waste) An in vitro technique, using completely Randomize Block Design was applied and each treatment was repeated four times. Variables measured were Dry matter and Organic matter digestibility and rumen fermentation products (volatile fatty acid and N-NH 3 concentration). The dry matter digestibility of K1, K2, K3, k4 and K5was 29.39, 31.27, 32.33, 33.71 and 34.82%, respectively. The organic matter digestibility of K1, K2, K3, K4 and 5 was 30.82, 31.27, 32.73, 34.94, and 34.92, respectively. Volatile fatty acid concentrations of K1, K2, K3, K4 and K5 were 95.19, 91.77, 87.21, 104.31, 106.59 mM/l, respectively. N-NH 3 concentrations of K1, K2, K3, K4 and K5 were 0.97, 0.93, 0.93, 1.00, 1.04 mM/l, respectively. Significant difference (P<0.01) was only found in dry matter digestibility among treatments, while others variables were not significantly different among treatments. It was indicated that the optimal ratio was K4.

Kecernaan, Fermentabilitas dan Produksi Protein Mikrobia Secara In Vitro pada Complete Feed Berbasis Pelepah Sawit Fermentasi

“…Populasi mikrobia rumen yang tidak berbeda nyata, diduga karena produk fermentasi berupa asam lemak terbang dan N-NH3 dalam kondisi normal (Hidayat et al, 2021). Pertumbuhan mikroba rumen yang optimal membutuhkan N-NH3 3,65-7,30 mM/L cairan rumen (Suwandyastuti et al, 2010). Sintesis protein mikrobia selain membutuhkan N-NH3 sebagai sumber nitrogen, juga membutuhkan energi, asam amino asal protein pakan yang bermutu sebagai kerangka karbon.…”

Analisis Kandungan Asam Lemak Mudah Terbang dengan Penambahan Buah Sirih dalam Ransum Ruminansia (In-Vitro)

“…Hijauan yang berbentuk serta sebanyak 75 persen menyumbang karbohidrat dalam ransum ternak ruminansia. Dari total tersebut 60 hingga 75 persen akan tercerna dalam proses pencernaan fermentatif di rumen (Suwandyastuti et al, 2010).…”

Produk Metabolisme Rumen pada Sapi Peranakan Ongole Fase Tumbuh

“…Berdasarkan perbedaan tersebut, maka perlu dikaji bagaimana produk metabolisme rumen pada sapi jantan fase tumbuh yang mendapat ransum lengkap (complete feed) dengan bahan dasar rumput gajah, jerami padi, dedak padi dan onggok berdasarkan formulasi yang sudah diuji secara in vitro (Suwandyastuti et. al., 1997, Suwandyastuti et. al., 2010.…”

“…(Suwandyastuti et. al., 1997;Suwandyastuti et. al., 2010) dan meningkatkan pertambahan bobot badan sapi pada percobaan in vivo (Suwandyastuti dan Rimbawanto, 2011).…”