Evaluasi Kualitas Silase Rumput Sudan (Sorghum sudanense) pada Penambahan Berbagai macam Aditif Karbohidrat Mudah Larut

LADO, Lilo Jogbeth Merry Christna Kale, Prof. Dr. Ir. Ristianto Utomo SU

2007 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan macam dan level aditif sumber karbohidrat mudah larut terhadap kualitas silase rumput sudan dan kecernaan secara in vitro. Macam aditif terdiri dari molases, putak, dan dedak padi, sedangkan levelnya adalah 0%, 2,5% dan 5% dari total bahan kering hijauan. Penelitian dirancang dalam rancangan acak lengkap pola faktorial 3x3, setiap perlakuan diulang 3 kali sehingga terdapat 27 unit percobaan. Variabel yang diamati yaitu kualitas fisik, kimia, persentase kehilangan nutrien dan KcBK/KcBO in vitro silase. Data yang diperoleh dianalisis dengan analisis variansi dengan rancangan acak lengkap pola faktorial pada yang terdapat perbedaan dilanjutkan dengan uji Duncan’s multiple range test. Hasil penelitian menunjukkan bahwa penambahan macam dan level aditif serta interaksinya berpengaruh sangat nyata P<0,05) terhadap kualitas fisik, kua litas kimia, persentase kehilangan nutrien selama fermentasi dan KcBK/KcBO in vitro. Penambahan macam dan level aditif pada pembuatan silase rumput sudan mampu memberikan kualitas silase dan kecernaan in vitro yang lebih baik. Penambahan aditif memperbaiki kualitas fisik silase dan kualitas fisik yang baik sekali terdapat pada level penggunaan aditif 5%. Kualitas fisik silase sangat baik terdapat pada molases dibandingkan dengan putak dan dedak padi yang berkualitas baik. Penambahan aditif juga memperbaiki kualitas kimia silase ditunjukkan dengan terjadinya penurunan pH dan meningkatnya kadar asam laktat. Kandungan BK, BO dan PK silase yang lebih tinggi tetapi SK yang lebih rendah dan meningkatnya KcBK, KcBO merupakan indikator lain kualitas kimia dan kecernaan in vitro silase rumput sudan yang baik akibat penambahan aditif. Lebih tingginya kandungan nutrien silase sebenarnya terjadi sebagai akibat dari persentase kehilangan nutrien yang lebih sedikit terjadi selama proses fermentasi. Interaksi macam dan level aditif memberikan pengaruh terhadap pH, kadar asam laktat, BK, BO, SK, KcBK dan KcBO tetapi tidak memberikan pengaruh terhadap kadar PK. Penambahan aditif molases dengan level 5% menghasilkan silase dengan kualitas fisik, kualitas kimia dan kecernaan in vitro silase rumput sudan terbaik dibandingkan perlakuan lainnya.

of additives as water-soluble carbohydrates on the quality and the in vitro digestibility of sudan grass. The additives of molasses, gebanga, and rice bran that were added in different levels of 0%, 2.5% and 5% of total dry matter of herbage were used. Treatments were arranged in factorial completely randomized design 3x3 with three replicates so that the total treatment units become 27. Variables measured were physical and chemical quality, the percentage of nutrients lost during fermentation and the in vitro digestibility of dry/organic matter. Data were analyzed using the analyses of variance and if there were any difference, then Duncan’s multiple range tests would be used for further analyses. The results showed that the addition of different types of additives, levels of additives and their interactions are significantly (P<0.05) affecting the quality, the percentage of nutrient losses and the digestibility of the silage. The best quality and the highest digestibility of the silage were observed to be affected by the use of types and levels of additives. Physically, an excellent quality of the silage was recorded in the used of additives at level of 5%. The use of molasses had improved the physical quality of the silage to an excellent grade compared to that in gebanga and rice bran that maintaining it at a good grade. Additive s maintained the chemical qualities of the silage at an excellent level as indicated by the decrease of pH and the increase of lactic acid. The highest dry matter, organic matter and crude protein but the lowest crude fiber of the silage as well as the highest digestibility are other chemical qualities indicated that additives maintain a good quality of the silage. The higher nutrient content of the silage was clearly resulted from the lower losses of the nutrients occurred during the fermentation. The interaction between the types and the levels of the additives affected pH, lactic acid, dry matter, organic matter, crude fiber and the digestibility of both dry and organic matter but the interaction has no effect on crude protein content on the silage. Compare to other treatments, molasses 5% treatment brings about an excellent quality and the highest digestibility to the silage.

Kata Kunci : Pakan ternak, Rumput Sudan, Kualitas Silase, Sudan Grass, Additive, Water-soluble Carbohydrates, Silage, Quality, In Vitro