PENGARUH PENAMBAHAN TEPUNG SAGU DAN TAPIOKA PADA SILASE TANAMAN JAGUNG TERHADAP KANDUNGAN NUTRISI DAN KECERNAAN SECARA IN VITRO

ALBERTUS SAIRUDY, Andriyani Astuti, S.Pt., M.Sc., Ph.D ; Prof. Dr. Ir. Ristianto Utomo,SU

2017 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui kualitas fisik, komposisi kimia, dan kecernaan secara in vitro silase tanaman jagung dengan penambahan tepung sagu dan tapioka sebagai aditif. Penelitian ini meliputi tiga perlakuan yakni: (P0) tanaman jagung 800 g tanpa penambahan aditif, (P1) tanaman jagung 800 g dengan penambahan 10% aditif tepung sagu, dan (P2) tanaman jagung 800 g dengan penambahan 10% aditif tapioka. Waktu inkubasi mulai hari ke-7, 14, 21, dan 28. Silase waktu inkubasi hari ke-7, 14, 21, dan 28 dinilai kualitas fisik meliputi warna, bau, tekstur, dan keberadaan jamur dengan menggunakan kuesioner yang diisi oleh lima mahasiswa sebagai panelis. Silase hasil inkubasi hari ke-21 dan 28, selain dinilai kualitas fisik, juga dianalisis komposisi kimia meliputi kandungan bahan kering (BK), bahan organik (BO), protein kasar (PK), serat kasa (SK), dan NH3, serta kecernaan secara In vitro yakni: KcBK, KcBO, KcPK, KcSK, dan fermentasi rumen: VFA, protein mikrobia (PM), dan NH3. Data hasil penilaian kualitas fisik dianalisis secara deskriptif sedangkan data komposisi kimia, dan kecernaan dianalisis secara statistik menggunakan randomized completely blok desing (RCBD). Jika terjadi perbedaan pada perlakuan, dilanjutkan uji Duncan�s new multiple range test (DMRT). Hasil analisis kualitas fisik silase tanaman jagung secara keseluruhan berkualitas baik (warna hijau kekuningan, bau asam, tesktur tidak lembek dan masih terlihat jelas, serta tidak ada jamur). Hasil analisis statistik komposisi kimia silase tanaman jagung dengan penambahan 10% tepung sagu dan tapioka menunjukkan perbedaan nyata (P<0,05) terhadap konsentrasi NH3, kandungan bahan organik (BO), dan serat kasar (SK). Fermentasi rumen silase tanaman jagung dengan penambahan 10% tepung sagu dan tapioka menunjukkan perbedaan nyata (P<0,05) terhadap nilai pH, VFA total, asetat, propionat dan protein mikrobia cairan rumen. Kecernaan in vitro silase tanaman jagung dengan penambahan 10% tepung sagu dan tapioka menunjukkan perbedaan nyata (P<0,05) terhadap nilai kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO) yang dihasilkan. Disimpulkan bahwa silase tanpa penambahan aditif karbohidrat mudah larut mampu menjaga kualitas fisik serta sudah mampu menurunkan nilai pH hingga <4,2. Penambahan 10% aditif tapioka mampu meningkatkan kandungan bahan organik pada komposisi kimia, VFA total, asetat, propionat dan protein mikrobia pada fermentasi cairan rumen, dan kecernaan bahan kering serta kecernaan bahan organik pada kecernaan secara in vitro.

This research was aimed to determine the physical quality, chemical content and digestibility of corn silage in vitro with the addition of sago and tapioca flour as additive. The treatments were 800 g of corn silage without additive (P0); 800 g of corn silage with 10% of sago flour addition (P1); and 800 g of corn silage with 10% of tapioca addition (P2). The incubation time was started from day 7, 14, 21, and 28. On each incubation time, the physical quality which consist of color, odor, texture, and the presence of fungi was determined by using questionnaire that filled by five students as panelist. Incubated silage on the day of 21 and 28, was also analyzed for its chemical content which consist of dry matter (DM) content, organic matter (OM) content, crude protein (CP) content, crude fiber (CF) content, and NH3. Furthermore, the in vitro digestibility was also measured which consist of DM, OM, CP, and CF digestibility, while the rumen fermentation which consist of VFA, microbial protein (PM), and NH3 content measurement. The obtained data from physical quality was analyzed descriptively and the data of chemical content and digestibility was analyzed statistically using randomized completely block design (RCBD). The differences on each treatment were further analyzed by using Duncan�s New Multiple Range Test (DMRT). The overall physical quality of corn silage showed good result (green to yellow color, acidic odor, non-mushy texture, and did not show any presence of fungi). The statistical analysis of corn silage chemical content with the 10% sago flour and tapioca addition showed real differences (P<0.05) to the NH3 concentration, DM and CF content. Rumen fermentation of corn silage with the 10% addition of sago flour and tapioca showed significant differences (P<0.05) to the pH, total VFA, acetate, propionate, and PM in rumen liquid. In vitro digestibility of corn silage with 10% addition of sago flour and tapioca also showed significant differences (P<0.05) on DM and OM digestibility. The research concluded that silage without soluble carbohydrate addition could protect the physical quality while also reduce the pH value up to less than 4.2. The 10% addition of tapioca could increase the OM content on the chemical content measurement, total VFA, acetate, propionate and microbial protein content on the rumen liquid, and also increase the DM and OM in vitro digestibility.

Kata Kunci : Silase, Tanaman jagung, Aditif, Karbohidrat mudah larut, In vitro.