KONSUMSI DAN KECERNAAN SERAT KASAR DAN PROTEIN KASAR RANSUM MENGANDUNG KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI PADA KAMBING BLIGON JANTAN

Rr. Nurul Rochmaningtyas, Dr. Ir. Subur Priyono Sasmito Budhi; Prof. Dr. Ir. Kustantinah, DEA.

2013 | Skripsi | S1 PETERNAKAN

KONSUMSI DAN KECERNAAN SERAT KASAR DAN PROTEIN KASAR RANSUM MENGANDUNG KULIT BUAH KAKAO (Theobroma cacao)FERMENTASI PADA KAMBING BLIGON JANTAN Rr. Nurul Rochmaningtyas 07/253087/PT/05283 INTISARI Penelitian ini bertujuan untuk mempelajari konsumsi dan kecernaan serat kasar dan protein kasar pada kambing Bligon jantan yang diberikan ransum yang mengandung kulit buah kakao fermentasi dengan Aspergillus niger. Penelitian dilaksanakan selama 3 bulan dengan rancangan acak lengkap (RAL) dengan menggunakan 12 ekor kambing Bligon jantan umur 1,5 – 2 tahun dengan rerata berat awal 19,08 ± 1,59 kg. Independent sample T-test, digunakan untuk menganalisis data statistik yang diperoleh. Kambing dibagi menjadi dua kelompok perlakuan ransum dengan enam kali ulangan yaitu P.0 (tanpa kulit buah kakao fermentasi) dan P.1 (menggunakan kulit buah kakao fermentasi). Variabel yang diamati selama penelitian yaitu konsumsi dan kecernaan serat kasar dan protein kasar. Hasil penelitian menunjukkan tidak berbeda nyata (P>0,05) antara perlakuan P.0 dan P.1 terhadap konsumsi serat kasar (5,50 g/kg BB/hari dan 5,54 g/kg BB/hari), dan kecernaan serat kasar (82,69% dan 71,76%). Akan tetapi, memberikan hasil signifikan (P<0,05) antara P.0 dan P.1 terhadap konsumsi protein kasar (3,61 g/kg BB/hari dan 2,81 g/kg BB/hari)dan kecernaan protein kasar (91,98% dan 83,75%). Dapat disimpulkan bahwa penggunaan kulit buah kakao fermentasi pada ransum belum mampu memberikan pengaruh terhadap konsumsi serat kasar dan kecernaan serat kasar, serta memberikan pengaruh yang lebih rendah terhadap konsumsi protein kasar dan kecernaan protein kasar pada kelompok ternak P.1. Kata kunci : Kulit buah kakao fermentasi, Konsumsi dan kecernaan, Serat kasar, Protein kasar, Kambing Bligon

CRUDE FIBER AND PROTEIN INTAKE AND DIGESTIBILITY OF RATION CONTAINING FERMENTED COCOA Pod (Theobroma cocoa) IN MALE BLIGON GOAT Rr. Nurul Rochmaningtyas 07/253087/PT/05283 ABSTRACT This study was conducted to study intake and digestibility crude fiber and protein in male Bligon goats fed with ration containing fermented cocoa pod with Aspergillus niger. The study was carried out for 3 months (July 2010 until September 2010) using 12 male Bligon goats, aged 1.5 up to 2 years old with an average initial weight of 19.08 ± 1.59 kg. Independent sample T-test was used to analyze the data obtained. The goats were divided into two groups of treatments of six, and that were : P.0 (without fermented cocoa pod) and P.1 (with fermented cocoa pod). The ration were observed during a week, the last week on September 2010. Variables observed during the study were crude fiber and protein intake and digestibility. Result showed that there were non significant effect between P.0 and P.1 in crude fiber intake (104,5 g/head/day and 105,26 g/head/day), and crude fiber digestibility (82,69% vs 71,76%). However, there were significant difference (P<0.05) in crude protein intake (68,59 g/head/day and 53,39 g/head/day) and crude protein digestibility (91,98% vs 83,75%). It can be concluded that fermented cocoa pod not effected on crude fiber intake and digestibility and gave lower effect on crude protein intake and digestibility on P.1. Keywords :Fermented cocoa pod, intake and digestibility, Crude fiber, Crude protein, Bligon goat

Kata Kunci : Kulit buah kakao fermentasi, Konsumsi dan kecernaan, Serat kasar, Protein kasar, Kambing Bligon