PENGARUH PENGGUNAAN BUNGKIL PALA DALAM RANSUM PAKAN DOMBA DORPER PERSILANGAN GARUT TERHADAP PARAMETER FERMENTASI RUMEN

Ahsana Azizatun Nisa', Ir. Muhlisin, S.Pt., M.Agri., Ph.D., IPP.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan mengevaluasi pengaruh penggunaan bungkil pala dalam ransum pakan domba Dorper persilangan Garut terhadap parameter fermentasi rumen. Sebanyak 24 ekor domba Dorper persilangan Garut berumur kurang dari 1 tahun dengan berat badan 24,4 ± 2,2 kg diperlihara dalam kandang metabolik selama 77 hari diawali dengan periode adaptasi selama 17 hari. Level bungkil pala yang diberikan yaitu 0% tanpa bungkil pala (kontrol) dan penambahan bungkil pala dengan level 10%, 20%, dan 30?ngan rancangan acak lengkap pola searah. Pemberian ransum didasarkan pada kebutuhan bahan kering yaitu 4?ri bobot hidup. Pemberian air diberikan secara ad libitum. Pada akhir pemeliharaan ternak disembelih kemudian isi rumen diambil untuk pengamatan variable. Variabel yang diamati meliputi pH rumen, protein mikrobia, jumlah protozoa, aktivitas enzim CMCase, kadar NH?, dan produksi VFA. Data dianalisis dengan analisis dengan rancangan acak lengkap pola searah. Hasil penelitian menunjukkan bahwa penggunaan bungkil pala hingga level 30% tidak tidak memberikan pengaruh terhadap parameter fermentasi rumen.Selama pemeliharaan nilai pH rumen dan aktivitas enzim CMCase stabil. Produksi asetat, butirat, propionat, dan total VFA tidak dipengaruhi oleh pemberian level bungkil pala hingga 30%. Penggunaan bungkil pala hingga 30% juga tidak mempengaruhi kadar NH3, protein mikroba, dan jumlah protozoa. Berdasarkan hasil tersebut disimpulkan bahwa bungkil pala dapat digunakan hingga 30?lam ransum tanpa mengganggu fermentasi rumen.

This study aimed to evaluate the effect of nutmeg meal inclusion in the diet of Dorper–Garut crossbred sheep on rumen fermentation parameters. A total of 24 Dorper–Garut crossbred sheep aged less than one year with an average body weight of 24.4 ± 2.2 kg were raised in metabolic cages for 77 days, preceded by a 17-day adaptation period. The levels of nutmeg meal used in the diet were 0% (control), 10%, 20%, and 30%, arranged in a completely randomized design with a one-way pattern. Feed was provided based on dry matter requirements at 4% of body weight, while water was supplied ad libitum. At the end of the feeding period, the animals were slaughtered and rumen contents were collected for variable observation. The observed variables included rumen pH, microbial protein, protozoa population, CMCase enzyme activity, NH? concentration, and volatile fatty acid (VFA) production. Data were analyzed using analysis of variance based on a completely randomized design with a one-way Analysis of Variance. The results showed that the inclusion of nutmeg meal up to 30% did not affect rumen fermentation parameters. During the feeding period, rumen pH and CMCase enzyme activity remained stable. The production of acetate, butyrate, propionate, and total VFA was not influenced by the inclusion of nutmeg meal up to 30%. Furthermore, nutmeg meal inclusion up to 30% did not affect NH? concentration, microbial protein, or protozoa population. Based on these results, it can be concluded that nutmeg meal can be included in the diet up to 30% without disturbing rumen fermentation.

Kata Kunci : Kata kunci: bungkil pala, domba, fermentasi rumen, metode in vivo.