KECERNAAN IN VITRO RANSUM BERBASIS JERAMI PADI FERMENTASI YANG DISUPLEMENTASI ONGGOK DAN BUNGKIL KOPRA

FADELLA NUR ALMIRA, Cuk Tri Noviandi, S.Pt., M.Anim.St., Ph.D. ; Prof. Dr. Ir. Ali Agus, DAA., DEA.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui level penambahan bungkil kopra yang optimal pada pakan basal jerami padi fermentasi dan onggok berdasarkan nilai kecernaan bahan kering (KcBK), bahan organik (KcBO), dan kecernaan serat kasar (KcSK) secara in vitro. Mengikuti rancangan acak pola searah, empat perlakuan yaitu T0 (85 persen jerami padi fermentasi ditambah 15 persen onggok), T10 (75 persen jerami padi fermentasi ditambah 15 persen onggok ditambah 10 persen bungkil kopra), T20 (65 persen jerami padi fermentasi ditambah 15 persen onggok ditambah 20 persen bungkil kopra), dan T30 (55 persen jerami padi fermentasi ditambah 15 persen onggok ditambah 30 persen bungkil kopra) diinkubasi selama 48 jam berdasarkan metode analisis kecernaan in vitro Tilley and Terry. Data KcBK, KcBO, dan KcSK diamati di akhir masa inkubasi. Data dianalisis menggunakan analisis variansi dan jika terdapat perbedaan dilakukan uji lanjut dengan Duncan�s multiple range test. Hasil penelitian menunjukkan KcBK, KcBO, dan KcSK meningkat (P kurang dari 0.05) seiring dengan peningkatan level suplementasi bungkil kopra dengan nilai kecernaan tertinggi pada perlakuan T30 (52,7 persen, 51,9 persen, dan 53,4 persen, berurutan). Kesimpulan dari penelitian ini adalah suplementasi 30 persen bungkil kopra sebagai sumber protein dan 15 persen onggok sebagai sumber energi adalah paling optimal dalam meningkatkan nilai kecernaan in vitro pakan basal jerami padi fermentasi.

The objective of this research was to determine the optimal levels of copra meal and tapioca by product supplementation on fermented rice straw based on in vitro dry matter digestibility (DMD), organic matter digestibility (OMD), and crude fiber digestibility (CFD). The experiment was arranged in a one-way complete random design consisted of T0 (85 percent fermented rice straw plus 15 percent tapioca by product), T10 (75 percent fermented rice straw plus 15 percent tapioca by product plus 10 percent copra meal), T20 (65 percent fermented rice straw plus 15 percent tapioca by product plus 20 percent copra meal), and T30 (55 percent fermented rice straw plus 15 percent tapioca by product plus 30 percent copra meal) were incubated for 48 hours based on Tilley and Terry digestibility analysis method. Data of DMD, OMD, and CFD were observed after incubation. Data were analyzed using analysis of variance followed by Duncan�s multiple range test if there were any significant differences among the treatments. The results showed that DMD, OMD, and CFD were increased (P less than 0.05) as increasing level of copra meal supplementation with the greatest digestibilities were on T30 (52.7 percent, 51.9 percent, and 53.4 percent, respectively). Based on the research result, it is concluded that supplementation of 30 percent copra meal as a protein source and 15 percent tapioca by product as a energy source are the most optimum to increase in vitro digestibility of fermented rice straw.

Kata Kunci : Jerami padi fermentasi, Bungkil kopra, Suplementasi, Kecernaan in vitro, Onggok