Pengaruh Kombinasi Perlakuan Biologi dan Kimia terhadap Komposisi Kimia dan Kecernaan In-vitro Indigofera sp. sebagai Pakan Tinggi Protein

YUSRI, Ir. Andriyani Astuti, S.Pt., M.Sc., Ph.D., IPM., ASEAN Eng.; Ir. Dimas Hand Vidya Paradhipta, S.Pt., M.Sc., Ph.D., IPP.

2025 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengidentifikasi efektivitas perlakuan biologi (fermentasi), kimia (hidrolisis), dan kombinasinya dalam mengoptimalkan komposisi kimia dan kecernaan tepung daun Indigofera sp. Penelitian dilaksanakan dalam tiga tahapan meliputi perlakuan biologi, perlakuan kimia, dan perlakuan kombinasi. Pada tahap satu, tepung daun Indigofera difermentasi secara semi-aerob menggunakan inokulan komersial (Saus Burger Pakan; SBP) dengan lama fermentasi berbeda meliputi dua hari (P2), empat hari (P4), dan tujuh hari (P7). Pada tahap dua, diinkubasi selama tujuh hari secara semi-aerob dengan taraf pemberian Fermented Mother Liquor (FML) pada level yang berbeda yaitu: 0% FML (F1), 5% FML (F2), 10% FML (F3), dan 15% FML (F4). Pada tahap, perlakuan kombinasi dilakukan dengan menggabungkan perlakuan biologis dengan dua level penambahan FML dan waktu hidrolisis berbeda yaitu: Fermentasi SBP dilanjutkan 2 hari + 15% FML (PF1), 2 hari + 30% FML (PF2), 7 hari + 15% FML (PF3), 7 hari + 30% FML (PF4). Masing-masing perlakuan pada setiap tahap menggunakan lima replikasi dengan rancangan acak lengkap satu arah pada tahap satu dan tahap dua, serta rancangan acak lengkap dua arah pada tahap tiga. Tahap satu menunjukkan bahwa perbedaan waktu fermentasi yang berbeda berpengaruh signifikan (p<0>

This study aims to identify the effectiveness of biological (fermentation), chemical (hydrolysis) and combination treatments in optimizing the chemical composition and digestibility of Indigofera sp. leaf meal. The study was conducted in three experiments including biological, chemical, and combination treatment. In the biological treatment, the Indigofera biomass was fermented under semi-aerobic conditions using a commercial inoculant (Saus Burger Pakan) with different fermentation times: 0 days (P0), 2 days (P1), 4 days (P2), and 7 days (P3). In the chemical treatment, Indigofera leaf flour was incubated semi-aerobically with different levels of fermented mother liquor (FML) addition: 0% FML (F1), 5% FML (F2), 10% FML (F3), and 15% FML (F4). Combination treatments were carried out by combining biological treatments with two levels of FML addition and different hydrolysis times: SBP fermentation followed by 2 days + 15% FML (PF1), 2 days + 30% FML (PF2), 7 days + 15% FML (PF3), 7 days + 30% FML (PF4). Each treatment used five replications. Fermentation time in biological treatment significantly affect DM, OM, CP, NDF, ADF, pH, ammonia-N, butyrate and propionate of Indigofera-Based High-Protein Forage. Meanwhile, the level of FML addition in chemical hydrolysis affecting DM, CP, NDF, ADF, pH, ammonia-N, acetate, butyrate and propionate. Combination treatment showed no interaction between time and level FML hydrolysis except NDF-D. The present study concluded that P1 (2-day fermentation) is the right fermentation time by the reductions of NDF and ADF content without massive protein degradation. The addition of 15% FML (F4) for chemical hydrolysis was considered the optimal level, as it led to the greatest improvement in chemical composition and digestibility. Meanwhile combination treatment SBP fermentation treatment for 2 days followed by a 30% FML addition with a fermentation time of 7 days showed the best CP increase meanwhile NDF and ADF decrease as well as digestibility improvement.

Kata Kunci : Indigofera, Fermentasi, Fermented Mother Liquor, Komposisi Kimia, Kecernaan In-vitro