PENGARUH PENAMBAHAN CAMPURAN DAUN MAHONI (Swietenia mahagoni), JATI (Tectona grandis), dan NANGKA (Artocarpus heterophyllus) SEBAGAI SUMBER TANIN TERHADAP KECERNAAN NUTRIEN PADA SAPI PERANAKAN ONGOLE

YASYKUR NOOR ADHI P, Prof. Dr. Ir. Lies Mira Yusiati, SU., IPU., ASEAN Eng. ; Muhlisin, S. Pt., M.Agri., Ph.D., IPP.

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh campuran daun nangka, daun mahoni, dan daun jati sebagai sumber tanin terhadap kecernaan nutrien pada Sapi Peranakan Ongole (PO). Penelitian ini dilakukan menggunakan 9 ekor Sapi PO umur antara 1,5 sampai 2,5 tahun dibagi menjadi 3 kelompok perlakuan sesuai dengan level pakan sumber tanin yang diberikan yaitu 0%, 1,5%, 3%. Pakan yang diberikan terdiri dari hijauan berupa rumput gajah (Pennisetum Purpureum) dengan proporsi 60%, konsentrat 40%, dan campuran tepung daun sumber tanin (daun mahoni 45%, nangka 20%, daun jati 35%) yang setara dengan 1,5% dan 3% tanin. Penambahan tanin diharapkan dapat meningkatkan kecernaan bahan pakan. Pakan diberikan sebanyak 3% BK / BB. Penelitian ini terdiri dari periode adaptasi selama 21 hari dan periode koleksi 7 hari. Selama periode koleksi dilakukan pengambilan sampel pakan yang diberikan, sisa dan ekskresi feses dengan metode koleksi harian pada setiap jam 07.00 pagi sebelum pemberian pakan pagi. Pengamatan parameter meliputi kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), kecernaan protein kasar (KcPK), kecernaan serat kasar (KcSK), kecernaan lemak kasar (KcLK). Data yang didapat dianalisis dengan analisis variansi pola searah dan jika terdapat perbedaan dilanjutkan dengan uji DMRT. Hasil penelitian yang diperoleh menunjukan penambahan campuran daun mahoni, jati, dan nangka setara dengan 1,5% dan 3% tanin tidak memberikan pengaruh terhadap konsumsi nutrien pakan. Penambahan campuran daun mahoni, jati, dan nangka setara dengan 3% tanin menurunkan ekskresi nutrien pakan. Penambahan campuran daun mahoni, jati, dan nangka setara dengan 1,5 dan 3% tanin meningkatkan kecernaan bahan kering, bahan organik, protein kasar, serat kasar, dan lemak kasar. Perbedaan level tanin 1,5% dan 3% tidak memberikan pengaruh nyata pada kecernaan lemak kasar. Kesimpulan yang didapat adalah penambahan campuran daun sumber tanin disarankan 3% dapat meningkatkan kecernaan bahan kering, bahan organik, protein kasar, dan serat kasar.

This study aims to determine the effect of a mixture of jackfruit leaves, mahogany leaves, and teak leaves as a source of tannins on nutrient digestibility in Ongole Crossbreeds (PO). This study was conducted using 9 PO cows aged between 1.5 to 2.5 years divided into 3 treatment groups according to the level of feed source of tannins given, namely 0%, 1.5%, 3%. The feed provided consisted of forage in the form of elephant grass (Pennisetum Purpureum) with a proportion of 60%, concentrate 40%, and a mixture of leaf flour from tannin sources (45% mahogany leaves, 20% jackfruit, 35% teak leaves) which was equivalent to 1.5% and 3% tannins. Feed is given as much as 3% BK / BB. The addition of tannins is expected to increase the digestibility of feed ingredients. This study consisted of an adaptation period of 21 days and a collection period of 7 days. During the collection period, samples were taken of the feed given, the rest and excretion of feces using the daily collection method at 07.00 am before morning feeding. Parameter observations included dry matter digestibility, organic matter digestibility, crude protein digestibility, crude fiber digestibility, crude fat digestibility. The data obtained were analyzed by unidirectional pattern variance analysis and if there was a difference, it was continued with the DMRT test. The results obtained showed that the addition of a mixture of mahogany, teak, and jackfruit leaves equivalent to 1.5% and 3% tannins did not affect the consumption of feed nutrients. The addition of a mixture of mahogany, teak, and jackfruit leaves equivalent to 3% tannin reduced the excretion of feed nutrients. The addition of a mixture of mahogany, teak and jackfruit leaves equivalent to 1.5 and 3% tannin increased the digestibility of dry matter, organic matter, crude protein, crude fiber, and crude fat. The difference in tannin levels of 1.5% and 3% did not have a significant effect on crude fat digestibility. The conclusion obtained is that the addition of a mixture of leaves as a source of tannins suggested 3% can increase the digestibility of dry matter, organic matter, crude protein, and crude fiber.

Kata Kunci : Tanin, Kecernaan, Daun Mahoni, Nangka, Jati