PENGARUH FERMENTASI RANSUM COMPLETE FEED YANG MENGANDUNG POD KAKAO TERHADAP KECERNAAN NUTRIEN (SERAT KASAR) DOMBA LOKAL

Budi Setiawan Sanjaya, Prof. Dr. Ir. Ali Agus, DEA., DAA.

2013 | Skripsi | S1 PETERNAKAN

INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi complete feed yang mengandung tepung pod kakao dengan menggunakan “Saus Burger Pakan” (SBP®) sebagai agen multimikrobia terhadap kecernaan nutrien secara in vivo khususnya serat kasar pada ternak domba lokal. Penelitian dilaksanakan selama 6 bulan dengan menggunakan 18 ekor domba lokal jantan umur 0,8 sampai 1 tahun. Domba dibagi menjadi 3 kelompok perlakuan complete feed dengan enam kali ulangan tiap perlakuan. Perlakuan pertama (C) merupakan complete feed tanpa fermentasi yang terdiri dari 50% tepung pod kakao + 10% hijauan + 40% konsentrat, perlakuan kedua (F) merupakan complete feed yang terdiri dari 50% tepung pod kakao fermentasi + 10% hijauan + 40% konsentrat, dan perlakuan yang terakhir (CF) merupakan fermentasi complete feed yang terdiri dari 50% tepung pod kakao + 10% hijauan + 40% konsentrat yang dicampur secara bersama-sama lalu difermentasi. Variabel yang diamati selama penelitian adalah kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), dan kecernaan serat kasar (KcSK). Data dianalisis statistik menggunakan variansi pola searah kemudian dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan pengaruh perlakuan (C), (F), dan (CF) tidak berbeda nyata terhadap KcBK (P=0,092) (56% (C), 57,11% (F), dan 59,62% (CF)) dan KcBO (P=0,128) (57,37 % (C), 58,31% (F), dan 60,33% (CF)). Namun, penelitian ini memberikan hasil yang signifikan terhadap KcSK (P=0,022) (24,12% (C), 27,68% (F), dan 32,33% (CF)). Hasil penelitian ini dapat disimpulkan bahwa penggunaan SBP® dalam fermentasi complete feed yang mengandung tepung pod kakao dapat meningkatkan KcSK pada domba lokal. Kata kunci : tepung pod kakao, complete feed, “Saus Burger Pakan” (SBP®) fermentasi, domba lokal, kecernaan bahan kering (KcBK), kecernaan bahan organik KcBO), kecernaan serat kasar (KcSK).

EFFECT OF FERMENTATION COMPLETE FEED CONTAINING COCOA POD ON NUTRIEN DIGESTIBILITY (CRUDE FIBER) IN LOCAL SHEEP Budi Setiawan Sanjaya 08/269531/PT/05469 ABSTRACT The objectives of the study was to determine the effect of complete feed fermentation containing powders cocoa pod using “Saus Burger Pakan” (SBP®) as multimicrobes as inoculum source on the nutrien digestibility especially crude fiber in local sheep. The study was carried out for 6 months (July 2012 to December 2012) using 18 male local sheep, aged 0.8 up to 1 year old. The sheeps were divided into three groups of treatments with six replicates each treatment. The first treatment (C) was given a complete feed non fermented composed of 50% powders cocoa pod + 10% forages + 40% concentrates, second treatment (F) was given a complete feed composed of 50% powders cocoa pod fermented + 10% forages + 40% concentrates, and the last treatment (CF) was given a complete feed fermented composed of 50% powders cocoa pod + 10% forages + 40% concentrates were mix together and then were fermented. Variables observed during the study were digestibility dry matter, organic matter and crude fiber. One way anova continued by Duncan’s New Multiple Range Test (DMRT), was used for statistic analysis. Results showed that treatments effect (C), (F), and (CF) there were non significant effect on dry matter digestibility (P=0,092) (56% (C), 57.11% (F), and 59.62% (CF)) and organic matter digestibility (P=0,128) (57.37 % (C), 58,31% (F), and 60.33% (CF)). However, there were significant difference on crude fiber digestibility (P=0,022) (24.12% (C), 27.68% (F), and 32.33% (CF)). It can be concluded that utilization of SBP® in complete feed fermentation containing powders cocoa pod could increase crude fiber digestibility in local sheep. Key words : powders cocoa pod, complete feed, “Saus Burger Pakan” (SBP®) fermented, local sheep, dry matter digestibility, organic matter digestibility, crude fiber digestibility.

Kata Kunci : tepung pod kakao, complete feed, “Saus Burger Pakan” (SBP®) fermentasi, domba lokal, kecernaan bahan kering (KcBK), kecernaan bahan organik KcBO), kecernaan serat kasar (KcSK)