Pengaruh perlakuan fermentasi terhadap komposisi kimia dan kecernaan In Vitro komponen morfologis beberapa varietas jerami padi

WANTANIA, Johanna Zusye, Prof.Dr.drh. Mohamad Soejono, M.Sc.,MS

2007 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengevaluasi perubahan komposisi kimia dan kecernaan bagian-bagian jerami padi setelah difermentasi menggunakan probiotik. Jerami padi yang digunakan berasal dari tanaman padi varietas IR 64, Cisadane dan Membramo yang dipisah-pisahkan berdasarkan bagian-bagiannya: malai, daun dan batang. Kemudian difermentasi dengan probiotik Biofad® (FP) sebanyak 7,5 g/kg selama 3 minggu. Sebelumnya ditambahkan air (sumber air dari sumur) sampai kadar air mencapai 50%. Fermentasi tanpa probiotik (FTP) hanya dilakukan penambahan air. Setiap bagian pada tiap varietas dilakukan 3 kali ulangan dan tiap ulangan berisi 2 kg. Sebagai kontrol, bagian-bagian jerami padi tanpa perlakuan. Dua ekor sapi Peranakan Ongole (PO) fistula rumen digunakan sebagai donor cairan rumen untuk penentuan kecernaan in vitro menurut metode Tilley dan Terry. Variabel yang diamati meliputi proporsi bagian-bagian jerami padi, komposisi kimia bahan kering (BK), bahan organik (BO), Protein kasar (PK) dan serat kasar (SK) serta kecernaan bahan kering (KcBK) dan kecernaan bahan organik (KcBO). Data yang diperoleh dianalisis dengan menggunakan analisis variansi completely randomized design (CRD) pola faktorial dan dilanjutkan dengan Duncan’s new multiple range test (DMRT). Hasil penelitian menunjukkan bahwa proporsi dan batang (61,23%) yang terbesar. Perlakuan FP rata-rata menurunkan kandungan BK, BO dan SK bagian-bagian jerami padi. Penurunan BK bagian batang (87,66%) dan pada varietas padi Cisadane (88,95%) dan Membramo (88,46%). Penurunan BO bagian daun (72,30%), batang (73,31%) dan pada varietas Membramo (75,37%). Penurunan SK bagian malai (24,47%), daun (25,9%), batang (20,83%) dan pada varietas IR 64 (23,53%), Cisadane (23,09%) dan Membramo (24,17%). Perlakuan FP juga meningkatkan kandungan PK, KcBK dan KcBO bagian-bagian jerami padi. Peningkatan PK bagian malai (5,16%) dan pada varietas IR 64 (5,06%). Peningkatan KcBK bagian malai (33,10%), batang (33,39%) dan pada varietas IR 64 (36,70%). Peningkatan KcBO bagian batang (35,49%), dan pada varietas IR 64 (40,57%). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa batang memiliki proporsi yang terbesar. Perlakuan FP pada bagian-bagian jerami padi varietas IR 64, Cisadane dan Membramo menurunkan kandungan BK dan SK serta meningkatkan kandungan PK, KcBK dan KcBO in vitro.

The aims of this research were to evaluate the chemical composition and in vitro digestibility of different morphological component of rice straw fermented using probiotics. Rice straw used were taken from rice straw of IR 64, Cisadane and Membramo varieties which was already separated based on their morphological components of raseme, leaf, and stem. These components were then fermented using probiotic Biofad® (FP) of 7.5 g/kg for 3 weeks. As a control, (FNP) rice straw was added only water without Biofad. Both treatment and control, water was added to the rice straw to have dry matter of 50%. Each part of each variety was treated with 3 replications and each replication contained of 2 kg. Two fistulated rumen crossbred Ongole (PO) were used as donor of rumen fluid for determination of in vitro digestibility according to Tilley and Terry methods. Variables observed including proportion of rice straw component, chemical composition of dry matter (DM), organic matter (OM), crude protein (CP), and crude fiber (CF) and also dry matter digestibility (DMD) and organic matter digestibility (OMD). Data obtained was analyzed its variance using factorial experiment with completely randomized design (CRD) and continued with Duncan's test. The results indicated that highest proportion of rice straw was in stem (61,23%). Effect of FP decreased DM, OM, CF and increased CP, DMD and OMD contents of rice straw of component. Significant decreased DM of stem (87,66%) of varities Cisadane (88,95%), and Membramo (88,46%) was observed. The same for OM of resame (72,30%) and stem (73,315) of Membramo (75,37%). Decresed CF of resame (24,47%), leaf (25,90%), stem (20,83%) and of varities IR 64 (23,53%), Cisadane (23,09%) and Membramo (24,17%) was also significantly observed. In contrary, fermentation treatment increased significantly CP, DMD and OMD of rice straw components. The highest increase on CP was found in raseme (5,16%) and leaf (5,06%) of IR64. The same pattern for DMD of resame (33,10%), stem (33,39%) and leaf (36,70%), while on OMD, it was observed for stem (35,49%) and resame (40,57%) of IR64. From this study, it can be concluded that fermentation using probiotic of component of rice straw of IR 64, Cisadane, Membramo varieties decreased DM, OM and CF contents; and also increased CP content, increased in vitro DM and OM digestibility.

Kata Kunci : Pakan Ternak,Jerami Padi,Fermentasi , Rice straw components, Fermentation, Chemical composition, Dry matter digestibility, Organik matter digestibility, In vitro