Pengaruh Penambahan Bungkil Nyamplung (Callophylum inophylum) Pada Pakan Komplit Terfermentasi Terhadap Kualitas Kimia dan Kecernaan In Vitro

RM. ABADI, Dr. Ir. Chusnul Hanim, M.Si ; Prof. Dr. Ir. Lies Mira Yusiati, SU.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian bertujuan untuk mengetahui pengaruh penambahan bungkil nyamplung (Callophylum inophylum) dalam pakan komplit terfermentasi terhadap kualitas kimia dan kecernaan in vitro. Materi penelitian terdiri dari campuran bahan pakan dengan 4 perlakuan berbeda yaitu pakan fermentasi dengan proporsi 0% bungkil nyamplung: 60% bekatul: 40% hijauan (P0), pakan fermentasi dengan proporsi 5% bungkil nyamplung: 55% bekatul: 40% hijauan (P1), pakan fermentasi dengan proporsi 10% bungkil nyamplung: 50% bekatul: 40% hijauan (P2), pakan fermentasi dengan proporsi 15% bungkil nyamplung: 45% bekatul: 40% hijauan (P3). Parameter penelitian meliputi komposisi kimia bahan pakan, kecernaan bahan kering, kecernaan bahan organik, dan kecernaan serat kasar. Data yang diperoleh dianalisis menggunakan Rancangan Acak Lengkap Pola Searah dan jika signifikan dilanjutkan dengan uji Duncan�s New Multiple Range. Hasil penelitian menunjukkan bahwa penambahan bungkil nyamplung 5, 10 dan 15% tidak mempengaruhi komposisi kimia bahan kering, bahan organik, serat kasar, dan lemak kasar pakan komplit terfermentasi. Namun demikian, penambahan bungkil nyamplung 5-15% meningkatkan kadar protein terfermentasi (P<0,01). Penambahan bungkil nyamplung 5% meningkatkan kecernaan in vitro bahan kering (P<0,05). Namun demikian, peningkatan level penambahan hingga 15% tidak serta merta semakin meningkatkan kecernaan in vitro bahan kering tersebut. Penambahan bungkil nyamplung juga tidak mempengaruhi kecernaan bahan organik. Akan tetapi, penambahan bungkil nyamplung 5-15% menurunkan kecernaan serat kasar (P<0,01). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa dengan penambahan 5% bungkil nyamplung dalam pakan komplit terfermentasi meningkatkan kadar protein kasar, kecernaan bahan kering dan menurunkan kadar kecernaan serat kasar. Kata kunci: Bungkil Nyamplung, Kecernaan bahan kering, Kecernaan bahan organik, Kecernaan serat kasar

This study was conducted to determine the effects of nyamplung oilcake (Callophylum inophylum) addition in fermented complete feed on chemical quality and in vitro digestibility. Material used in the study were a mixture of feed ration with 4 different levels of nyamplung addition 0% nyamplung meal: 60% fine bran: 40% forage (P0), fermented feed with a proportion of 5% oilcake nyamplung: 55% bran: 40% forage (P1), fermented feed with 10% the proportion of nyamplung meal: 50% bran: 40% forage (P2), fermented feed with 15% the proportion of cake nyamplung: 45% fine bran: 40% forage (P3). Parameter observed in the study were chemical composition of feed stuff, as well as dry matter, organic matter, and crude fibre digestibility. Data were analyzed using One-way Compeletely Randomized Design and followed by Duncan's New Multiple Range Test for data with significant different. Results showed that the addition with 5,10 and 15% nyamplung oilcake did not affect composition of dry matter, organic matter, crude fibre, and extract ether of fermented complete feed. However, addition of 5% nyamplung oilcake increased crude protein content (P<0.01). The increased of addition up to 15% did not simultaneously increased organic matter digestibility. Addition of 5-15% nyamplung oilcake reduced digestibility of crude fibre (P<0.01). In conclusion, addition of 5% nyamplung oilcake increased crude protein content and dry matter digestibility, but decreased the digestibility of crude fibre. Keywords: Crude fibre digestibility, Dry matter digestibility, Nyamplung meal, Organic matter digestibility.

Kata Kunci : Bungkil Nyamplung, Kecernaan bahan kering, Kecernaan bahan organik, Kecernaan serat kasar / Crude fibre digestibility, Dry matter digestibility, Nyamplung oilcake, Organic matter digestibility.