PENGARUH KADAR AIR DAN LAMA PERAM DALAM FERMENTASi JERAM1 JAGUNG DENGAN ADITIF PROBIOTIK-UREA TERHADAP DEGRADASI BAHAN KERING DAN BAHAM ORGANIK PADA SAPI PERANAKAN ONGOLE

Istingaroh, Munif , Ir. Ristianto U . , M.S.

2002 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Tujuan dari penelitian ini adalah. untuk mengetahui pengaruh kadar air dan lama peram dalam fermentasi jerami jagung dengan aditif probiotik-urea terhadap degradasi (in sacco) BK dan BO pada sapi peranakan Ongole. Pada penelitian ini digunakan jerami jagung (varietas Arjuna, umur panen 3 bulan) kondisi kering matahari yang difermentasi dengan aditif probiotik-urea (1 : 1) sebanyak 4% BK, dan dua ekor sapi PO betina berfistula di bagian rumennya. Penelitian ini menggunakan rancangan acak lengkap pola faktorial 2 x 4. Faktor pertama adalah kadar air (40 dan 50%) dan faktor ke dua adalah lama peram (0, 14, 21, dan 28 hari), masing-masing dengan empat ulangan. Hasil penelitian menunjukkan bahwa DT BK fermentasi dengan kadar air 40% (39,85%) lebih tinggi (P<0,01) dari 50% (36,91%). DT BK fermentasi dengan lama peram 14 (40,17%), 21 (38,83%), 28 (38,56%) hari lebih tinggi (P<0,01) dari 0 hari (35,56%). DT BO dengan lama peram 14 hari (39,65%) lebih tinggi (P<0,01) dari lama peram 21 (37,42%), 28 (36,49%) dan 0 (34,47%) hari. Interaksi antara kadar air dan lama peram berpengaruh sangat nyata (P<0,01) terhadap fraksi DT BK dan b BO serta berpengaruh nyata (P<0,05) terhadap fraksi b BK. DT tertinggi (P<0,01) dicapai pada lama peram 14 hari dengan kadar air 40% (43,53%) untuk BK dan kadar air 40 dan 50% (41,14 dan 38,16%) untuk BO. Kata kunci : Jerami Jagung, Fermentasi, Kadar Air, Lama Peram, Probiotik, Urea, Degradasi In Sacco

The objective of this experiment is to detertermine the effect of water content and duration of fermented corn stover with probiotics-urea on DM and OM {in sacco) degradation for Ongole crossbred cattle. Dried corn stover (Arjuna variety, at 3 months age) was fermented with probiotics-urea additives (1 : 1), 4% of dry matter, and two female rumen fistulated Ongole crossbred cattle were used in this experiment. A completely randomized design was used and analized by a 2 x 4 factorial experiment. The first factor was water content (40 and 50%) and the second factor was duration (0, 14, 21, and 28 days). Each of combination was done with 4 replications respectively. The result of this experiment showed that DT values of fermented corn stover DM with 40% water content (39.85%) was higher (PC0.01) than that 50% (36.91%). DT values of fermented corn stover with 14 (40.17%), 21 (38.83%), 28 (38.56%) days of duration were higher (PC0.01) than that 0 day (34.47%). DT values of fermented corn stover OM with 14 days of duration (39.65%) was higher (PC0.01) than that 21 (37.42%), 28 (36.49%) dan 0 (34.47%) days. Interaction between water content and duration had a very significant effect (PC0.01) on DT values of DM and b values of OM, and significant effect (P<0.05) on b values of DM. The highest (PC0.01) DT values was reached by 14 days of duration, with 40% water content (43.53%) for DM and both of 40 and 50% water content (41.14 and 38.16%) for OM. Key words: Corn Stover, Fermentation, Water Content, Duration, Probiotics, Urea, In Sacco Degradation

Kata Kunci : Jerami Jagung, Fermentasi, Kadar Air, Lama Peram, Probiotik, Urea, Degradasi In Sacco