Pengaruh Fermentasi Dan Substitusi Tumpi Jagung Terhadap Karakteristik Fermentasi Rumen Dan Kecernaan Pakan Komplit Berbasis Rumput Pakchong Secara In Vitro

Yahya Choirul Anam, Dr. Moh. Sofi’ul Anam, S.Pt., M.Sc.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengkaji pengaruh fermentasi dan substitusi tumpi jagung terhadap karakteristik fermentasi rumen dan kecernaan pakan komplit berbasis rumput Pakchong secara in vitro. Materi yang digunakan adalah pakan komplit dengan empat kombinasi perlakuan: K0F0 (tanpa tumpi jagung, non-fermentasi), K0F1 (tanpa tumpi jagung, fermentasi), K1F0 (dengan tumpi jagung, non-fermentasi), dan K1F1 (dengan tumpi jagung, fermentasi). Formulasi berdasarkan bahan kering terdiri dari 80% rumput Pakchong dan 20% konsentrat (tanpa tumpi jagung) atau 70% rumput Pakchong, 20% konsentrat, dan 10% tumpi jagung (dengan tumpi jagung). Evaluasi dilakukan secara in vitro menggunakan cairan rumen sapi Bali berfistula dan larutan buffer McDougall selama 48 jam. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial 2×2 dengan analisis ragam (ANOVA). Faktor pertama adalah fermentasi dan faktor jedua adalah substitusi tumpi jagung. Fermentasi berpengaruh nyata (P<0>0,05). Substitusi tumpi jagung menurunkan total VFA dan valerat serta meningkatkan asetat dan rasio asetat:propionat (P<0>0,05). Tidak terdapat interaksi antara kedua faktor (P>0,05). Disimpulkan bahwa fermentasi meningkatkan efisiensi fermentasi rumen, sedangkan substitusi tumpi jagung mengubah pola fermentasi tanpa menurunkan kecernaan.

 

This study aimed to evaluate the effects of fermentation and corn stover substitution on rumen fermentation characteristics and digestibility of a Pakchong grass-based complete feed under in vitro conditions. The experimental feed consisted of four treatment combinations: K0F0 (without corn stover, non-fermented), K0F1 (without corn stover, fermented), K1F0 (with corn stover, non-fermented), and K1F1 (with corn stover, fermented). The formulations were prepared on a dry matter (DM) basis, consisting of 80% Pakchong grass and 20% concentrate for treatments without corn stover, and 70% Pakchong grass, 20% concentrate, and 10% corn stover for treatments with substitution. In vitro evaluation was conducted using rumen fluid collected from fistulated Bali cattle and McDougall's buffer solution, incubated for 48 hours. A Completely Randomized Design (CRD) in a 2×2 factorial arrangement was used, with fermentation as the first factor and corn stover substitution as the second. Data were analyzed using analysis of variance (ANOVA). Fermentation had a significant effect (P<0>0.05). Corn stover substitution significantly decreased total VFA and valerate, and increased the proportions of acetate and the acetate:propionate ratio (P<0>0.05). No interaction was observed between the two factors for any of the variables analyzed (P>0.05). It can be concluded that fermentation improves rumen fermentation efficiency, while corn stover substitution alters the fermentation profile without reducing nutrient digestibility.

Kata Kunci : Fermentasi, In vitro, Kecernaan, Pakchong, Tumpi jagung./Corn stover, Digestibility, Fermentation, In vitro, Pakchong.