Pemanfaatan Tanin ampas teh terhadap efek defaunasi, parameter fermentasi rumen dan sintesis protein mikrobia secara in vitro

SUBRATA, Agung, Dr.Ir. Ali Agus DEA.,DAA

2005 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pola fermentasi rumen (konsentrasi amonia dan proporsi VFA), konsentrasi protozoa, sintesis protein mikrobia dan kecernaan akibat penambahan ampas teh pada sampel bungkil kedelai, tapioka dan kombinasinya secara in vitro. Penelitian telah dilaksanakan di Laboratorium Ilmu Makanan Ternak, Fakultas Peternakan Universitas Diponegoro Semarang. Penelitian dilakukan menggunakan rancangan acak lengkap pola searah dengan satu level ampas teh yang setara dengan kandungan tanin 6 mg/g sampel, dan dilakukan dengan 7 perlakuan sampel (T1 = 100% Bungkil kedelai, T2 = 100% bungkil kedelai + ampas teh, T3 = 75% bungkil kedelai + 25% epung tapioka + ampas teh, T4 = 50% bungkil kedelai + 50% tepung tapioka + ampas teh, T5 = 25% bungkil kedelai + 75% tepung tapioka + ampas teh, T6 = 100% tepung tapioka + ampas teh dan T7 = 100% tepung tapioka) dan 6 ulangan. Hasil penelitian menunjukkan bahwa penambahan ampas teh nyata (P<0,05) menurunkan konsentrasi protozoa sedangkan jenis sampel dan waktu inkubasi tidak berpengaruhi terhadap konsentrasi protozoa. Sintesis protein mikrobia tidak berbeda nyata (P>0,05) karena penambahan ampas teh tetapi nyata (P<0,05) akibat kombinasi sampel, dan hasil tertinggi pada kombinasi bungkil kedelai dan tapioka 50% : 50% yaitu sebesar 15 mg/10 ml. Ampas teh nyata (P<0,05) menurunkan aktivitas CMCase. Penambahan ampas teh menyebabkan proporsi propionat nyata meningkat, proporsi asetat menurun secara nyata, tetapi tidak nyata terhadap proporsi butirat. Konsentrasi amonia menurun secara nyata (P<0,05) akibat ampas dan secara nyata meningkat (P<0,05) karena lama waktu inkubasi. Penambahan ampas teh tidak berpengaruh terhadap produksi gas total, kecernaan bahan kering dan kecernaan bahan organik pada bungkil kedelai tetapi berpengaruh nyata (P<0,05) pada sampel tapioka dan kombinasinya. Kecernaan protein kasar menurun secara nyata (P<0,05) akibat penambahan ampas teh, semakin rendah kadar protein semakin besar penurunan kecernaan protein kasar. Disimpulkan bahwa ampas teh sebagai sumber tanin dapat menurunkan konsentrasi protozoa, amonia, serta mampu meningkatkan proporsi propionat serta belum mempengaruhi kecernaan bungkil kedelai

The aims of this experiment were to determine the rumen fermentation parameters (ammonia concentration and VFA proportion), protozoa concentration, protein microbial synthesis and digestibility as an effect of tea waste to soybean meal, tapioka and this combinations in vitro. This experiment was carried out at the department of Animal Nutrition and Feed Science, Faculty of Animal Science, Diponegoro University Semarang. This research was done with one way completely randomized design with one level of tea waste ( the same tannin content 6 mg / g sample) with 7 treatments (T1 = 100% Bungkil kedelai, T2 = 100% soybean meal + tea waste, T3 = 75% soybean meal + 25% tapioka + tea waste, T4 = 50% soybean meal + 50% tapioka + tea waste, T5 = 25% soybean meal + 75% tapioka + tea waste, T6 = 100% + tea waste and T7 = 100% tapioka) and 6 replications. The results showed that protozoa concentration decreased significantly as an effect from tea waste but not affected by samples and time incubation. Protein microbial synthesis not affected by tea waste but affected by sample combinations and highest yield (15 mg/10 ml) on sample by combination of soybean meal and tapioka in ratio 50% : 50%. The CMCase activity decreased significantly as an effect from tea waste. Propionat proportion increased significantly, asetat proportion was decreased sigificantly but butirat proportion not significant different. Ammonia concentration decreased as an effect from tea waste and the concentration significantly increased by time of incubation. Gas production, dry matter and organic matter digestibilities weren’t significantly affected in soybean meal but significantly (P<0.05) decreased in tapioka and their combinations. The protein digestibility was significantly decreased as an effect from tea waste and the more decreased in low of protein content from the sample. It could be concluded that utilization of tea waste as tannin source decreased protozoa and ammonia concentration, increased propionat proportion without affected digestibility of soybean meal.

Kata Kunci : Pakan Ternak,Fermentasi Rumen,Ampas Teh,In Vitro, Tea Waste, Defaunation, Rumen Parameters, In vitro