PENGARUH PENGGUNAAN BUNGKIL KELAPA SAWIT LEVEL BERBEDA PADA RANSUM BERBASIS JERAMI PADI FERMENTASI TERHADAP KARAKTERISTIK FERMENTASI RUMEN SECARA IN VITRO

NUR ANNISA S, Cuk Tri Noviandi, S.Pt., M.Anim.St., Ph.D.;Andriyani Astuti, S.Pt., M.Sc., Ph.D.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi bungkil kelapa sawit (Elaeis gueneensis) terhadap karakteristik fermentasi in vitro (pH, VFA, NH3, dan protein mikroba) ransum berbasis jerami padi fermentasi yang ditambah 15% onggok. Perlakuan dalam penelitian ini berupa suplementasi bungkil kelapa sawit dengan empat level (0, 10, 20, atau 30%) pada ransum berbasis jerami padi fermentasi dan 15%BK onggok. Setiap perlakuan dilakukan uji fermentasi rumen dengan menggunakan tahap 1 dari metode in vitro2-tahap Tilley dan Terry. Variabel yang diamati dalam penelitian ini adalah nilai pH, konsentrasi volatile fatty acids (VFA total dan individual), amonia (NH3), dan protein mikroba. Hasil yang diperoleh dianalisis statistik dengan mengikuti rancangan acak lengkap pola searah dan perbedaan antara perlakuan diuji dengan DMRT. Hasil penelitian menunjukkan bahwa suplementasi bungkil kelapa sawit berpengaruh terhadap konsentrasi VFA, NH3, dan protein mikroba tanpa memberi efek negatif pada pH kultur. Suplementasi 30% bungkil kelapa sawit pada ransum menunjukkan konsentrasi VFA dan protein mikroba tertinggi (52,18 mM/L dan 7,49 mg/mL, berurutan; P<0,05), serta menghasilkan konsentrasi NH3 terendah (9,06 mg/100 mL; P<0,05). Dapat disimpulkan bahwa suplementasi 30% bungkil kelapa sawit pada pakan basal jerami padi fermentasi dan 15% onggok menghasilkan fermentasi rumen yang paling optimal.

This research was determined to study the effect of palm (Elaeis gueneensis) kernel cake supplementation on in vitro fermentation characteristics (pH, VFA, NH3, and microbial protein) of ration based on fermented rice straw and 15% tapioca by-product. Four different levels of palm kernel cake supplementation (0, 10, 20, or 30%) were added into ration based on fermented rice straw and 15%DM tapioca by-product. All treatments were run in the first stage of Tilley and Terry 2-stagein vitro techniques. Variables that observed in this research were:pH, concentration of volatile fatty acids (VFA, total and individual), ammonia (NH3), and microbial protein. The results were analyzed statistically by followed completely randomized design (one way) and any differences among treatments were tested with DMRT. Results showed that palm kernel cake supplementation was significantly affected VFA, NH3, and microbial protein concentrations without negatively affected culture pH. Palm kernel cake supplementation at 30% showed the greatest VFA and microbial protein concentrations (52.18 mM and 7.49 mg/mL, respectively;P<0.05), whilethe NH3 concentration was the lowest (9.06mg/100mL;P<0.05). It can be concluded that palm kernel cake supplementation at 30% results in the most optimum of ruminal fermentation.

Kata Kunci : Bungkil kelapa sawit, Fermentasi rumen, In vitro, Jerami padi fermentasi, Onggok, Suplementasi/Fermented rice straw, In vitro fermentation characteristic,Palm kernel cake, Supplementation, Tapioca by-product