PENGARUH TINGKAT UREA DAN STARBIO PADA JERAMI PADI FERMENTASI TERHADAP TINGKAT KECERNAAN IN SACCO BAHAN KERING DAN BAHAN ORGANIK

Djaya, Muhammad Syarif, Dr. Ir. All Agus, DAA., DEA

2000 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini dilaksanakan untuk mengetahui degradasi in sacco bahan kering (BK) dan bahan organik (BO) jerami padi fermentasi dengan menggunakan kombinasi level urea 4, 6 g/kg, level probiotik 3, 6, g/kg, serta kontrol (urea 0 g/kg dan probiotik 0 g/kg) pada kondisi pemeraman tertutup dengan penambahan kadar air 40% berat kering jerami padi dan lama pemeraman 3 rninggu. —Sampel—perlakuan—diinkubasikan dalam—cairan rumen sapi Peranakan Ongole berfistula dengan metode in sacco selama 0, 8, 16, 24, 48, dan 72 jam. Degradasi BK dan BO dihitung dengan model eksponensial td = {a+b(le(“ ct))}. Data yang diperoleh dianalisis dengan rancangan Completely Randomized Design (CRD) pola faktorial, Hasil penelitian menunjukkan bahwa urea tidak berpengaruh nyata terhadap fraksi a dan b BK serta fraksi cBO, tetapi berpengaruh (P<0,05) terhadap nilai fraksi c dan DT BK serta fraksi b dan DT BO. Pada aras probiotik tidak memberikan pengaruh yang nyata (P<0,05) terhadap nilai fraksi a, b dan c pada BK dan BO, tetapi sangat mempengaruhi (P<0,01) nilai fraksi DT BK dan BO. (Kata kunci: Jerami Padi Fermentasi, Urea, Probiotik, Degradasi In Sacco)

The research was conducted to determine in sacco degradation of dry matter (DM) and organic matter (OM) of rice straw fermentated by using the combination of urea 4, 6 g/kg level, probiotic 3, 6 g/kg level, and control (urea o g/kg and probiotic 0 g/kg) on closed ripening condition by added 40% water conent of rice straw as long as 3 week ripening time. The treated sample was incubated in rumen liquid of Ongle Hybrid which -has fistula by using in sacco—method as long as o, 8, 16, 24, 48 and 72 hours. The degradation of DM and OM was counted by eksponential model td = [a+b(le(_ ct!)]. The data was analysed by Completely Randomized Design (CRD), factorial pattern. The result of the research shows that urea was not real influencing (P>0,05) the a and b fraction DM and also c fraction OM, yet influencing (P<0,05) the c fraction value and DT DM and also b fraction and DT OM. It was not give real influence, on probiotic limit, to a, b, c fraction value on DM and OM yet it really influences (P<0,05) the DT DM and OM fraction value. (Key Words: Fermentated Rice Straw, Urea, Probiotic, In Sacco Degradation)

Kata Kunci : Jerami Padi Fermentasi, Urea, Probiotik, Degradasi In Sacco