KECERNAAN IN VITRO COMPLETE FEED YANG DIFERMENTASI MENGGUNAKAN STARTER Trichoderma viride DAN Lactobacillus plantarum

MITA WIDYANA, Prof. Dr. Ir. Lies Mira Yusiati, SU., IPU.; Prof. Dr. Ir. Ristianto Utomo, SU., IPM.; Muhlisin, S.Pt., M.Agri., Ph.D.

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kecernaan in vitro complete feed yang difermentasi menggunakan starter Trichoderma viride dan Lactobacillus plantarum. Complete feed yang tersusun atas 70 persen hijauan dan 30 persen konsentrat dibagi menjadi empat perlakuan: C0 (starter 0 persen), C1 (starter L. plantarum 10 persen), C2 (starter T. viride 5 persen + starter L. plantarum 5 persen), C3 (starter T. viride 10 persen). Complete feed dimasukkan ke dalam fermentor dalam kondisi anaerob dengan ulangan sebanyak tiga kali, kemudian diperam pada suhu kamar selama 21 hari. Hasil fermentasi kemudian dipreparasi untuk menentukan komposisi kimia dan diuji kecernaan in vitro dengan metode Tilley and Terry pada semua perlakuan. Parameter yang diamati meliputi kecernaan bahan kering, kecernaan bahan organik, dan kecernaan serat kasar. Analisis data menggunakan analisis variansi pola searah, dan untuk menentukan perbedaan nilai rerata dilakukan uji Duncan's new multiple range (DMRT). Hasil penelitian menunjukkan complete feed yang difermentasi menggunakan campuran 5 persen T. viride dan 5 persen BAL maupun 10 persen T. viride mampu meningkatkan KcSK berturut-turut sebesar 30,87 persen dari 27,60 persen ke 36,12 persen dan sebesar 26,36 persen dari 27,60 persen ke 35,65 persen, namun belum mampu meningkat KcBO dan KcBK. Dengan demikian, penggunaan campuran starter T. viride 5 persen dan BAL 5 persen dapat menjadi pilihan penggunaan starter karena memiliki KcSK yang lebih tinggi.

This research aimed to determine the in vitro digestibility of fermented complete feed with Trichoderma viride and Lactobacillus plantarum starter. Complete feeds are composed of 70 percent forages and 30 percent concentrates divided into four treatments: C0 (0 percent starter), C1 (10 percent L. plantarum starter), C2 (5 percent T. viride starter + 5 percent L. plantarum starter), C3 (10 percent T. viride starter). Complete feed was filled into the fermentor under anaerobic conditions with three replication for each treatments, then incubated at room temperature for 21 days. The fermentation product then prepared to determine the chemical composition and in vitro nutrients digestibility by the Tilley and Terry method. The parameters observed included dry matter digestibility, organic matter digestibility, and crude fiber digestibility. The data were analyzed by analysis of variance with one way design, and to determine the difference between mean values, Duncan's new multiple range (DMRT) test was performed. The results showed that the addition of 5 percent T. viride and 5 percent LAB starter as well as 10 percent T. viride starter into complete feed fermentation increased crude fiber digestibility respectively 30,87 percent from 27,60 percent into 36,12 percent and 26,36 percent from 27,60 percent into 35,65 percent, but had no significant effect on the digestibility of dry matter and organic matter. Therefore, the addition of 5 percent T. viride and 5 percent LAB starter can be the option for starter in complete feed fermentation due to its higher crude fiber digestibility.

Kata Kunci : Complete feed fermentasi, Trichoderma viride, Lactobacillus plantarum, kecernaan in vitro