PENINGKATAN NILAI CERNA SERAT DAN PENURUNAN THEOBROMIN POD KAKAO SEBAGAI BAHAN BAKU COMPLETE FEED PADA DOMBA

Suci Wulandari, Ir. MSi, Prof. Dr. Ir. Ali Agus, DAA., DEA

2015 | Disertasi | S3 Ilmu Peternakan

Penelitian ini terdiri dari tiga tahap: Tahap I. Pengaruh Fermentasi Pod Kakao dengan Inokulum Mikrobia terhadap Komposisi Serat dan Degradasi Theobromin serta Karakteristik Isolat Bakteri Pod Kakao Terfermentasi. Hasil penelitian menunjukkan bahwa selama fermentasi pod kakao terjadi kenaikan populasi bakteri asam laktat dan bakteri total, penurunan pH, kenaikan nilai cerna serat, dan penurunan kandungan theobromin. Perubahan parameter tersebut lebih nyata terjadi pada pod kakao yang difermentasi dan diinokulasi dengan inokulum mikrobia dosis 0,05% dengan lama fermentasi 6 hari, pada kadar air 40%. Penurunan theobromin pada pod kakao fermentasi terbesar mencapai 17,02%. Penurunan serat dan kandungan theobromin selama fermentasi pod kakao oleh inokulum mikrobia dikonfirmasi dengan karakteristik isolat-isolat bakteri yang diperoleh dari pod kakao yang terfermentasi. Ada delapan isolat bakteri yang mampu menghasilkan enzim CMC-ase dan β-glukosidase dengan tingkat produksi yang berbeda-beda, juga mampu menurunkan kandungan theobromin dalam kultur cair. Dosis inokulum dan waktu fermentasi terbaik dari percobaan tahap I yaitu dosis inokulum 0,05%, waktu fermentasi 6 hari pada kadar air 40% diaplikasikan pada penelitian tahap berikutnya. Tahap II. Evaluasi Complete feed Berbasis Pod Kakao dengan Penambahan Inokulum Mikrobia dan Pengaruhnya terhadap Fermentasi Mikrobia Rumen. Hasil penelitian menunjukkan fermentasi secara anaerob dengan penambahan inkulum bakteri (CF2) belum mampu menurunkan serat kasar complete feed fermentasi dibandingkan dengan complete feed tanpa fermentasi (CF0). Hasil komposit pengambilan cairan rumen selama 24 jam menunjukkan bahwa perlakuan CF0, CF1 dan CF2 menunjukkan hasil yang berbeda nyata terhadap nilai pH yaitu 6,4 (CF1), 6,3 (CF2) dan 6,3 (CF2), namun tidak berbeda terhadap konsentrasi VFA, amonia dan terhadap kadar protein mikrobia. Dari hasil kinetika konsentrasi VFA dan amonia tampak bahwa konsentrasi VFA dan amonia naik segera setelah pemberian pakan. Tahap III Kecernaan, Nutrien Tercerna Complete Feed dan Performa Produksi Ternak Domba. Hasil penelitian menunjukkan complete feed tanpa perlakuan fermentasi (CF0) mempunyai nilai SKT yang terendah dibanding CF1 dan CF2. Domba yang diberi pakan complete feed dengan perlakuan CF0, CF1 maupun CF2 menunjukkan hasil yang tidak berbeda nyata terhadap konsumsi dan PBBH (g/ekor/hari), meskipun ada kecenderungan perlakuan CF2 memberikan pengaruh PBBH yang terbesar dengan memberikan selisih nilai income over feed cost dibandingkan dengan complete feed berbasis pod kakao non fermentasi (CF1) sebesar Rp. 27.232 /ekor/bulan. Hasil dari penelitian ini dapat disimpulkan bahwa inokulum mikrobia dapat digunakan sebagai sumber mikrobia dalam proses fermentasi untuk penurunan serat dan theobromin pod kakao (dosis optimum 0,05% dengan lama waktu inkubasi enam hari pada kadar air 40%).

The study consisted of three stages. In stage I, The Effects of Cacao Pod Fermentation with Microbial Inoculums on Fiber Composition, and Characteristics of Bacterial Isolates of Fermented Cacao Pod. Results showed that during pod cacao fermentation, there were an increased population of lactic acid and total bacteria, a lowered pH, an increased fiber digestibility, and reduced theobromine content. Changes in those parameters were found to be significant in cacao pods fermented and inoculated with the inoculums rate of 0.05%, 6 days fermentation time, and 40% water content. The highest reduction of theobromine in fermented cacao pods was 17.02%. The reduction of fiber and theobromine contents during the fermentation of cacao pods with bacteria inoculums was confirmed by the characteristics of bacterial isolates obtained from the fermented cacao pods. There were eight bacterial isolates found to be able to produce CMCase and β-glucosidase enzymes in various levels. Some isolates were also able to lower theobromine content in liquid culture by 27.07%. The best inoculums rate (0.05%) and fermentation time (6 days) with 40% water content obtained from stage I study were applied in the next stage. In stage II, Evaluation of Cacao Pod-based Complete Feed Inoculated with Microbial Inoculum and Its Effects on Rumen Microbial Fermentation. Anaerobic fermented complete feed with microbial Inoculum (CF2) was not able to make the fiber content of fermented complete feed lower than that of unfermented complete feed (CF0). After 24 hour rumen fermentation, each treatment gave different pH values of rumen liquid, namely 6.4 (CF1), 6.3 (CF2), and 6.3 (CF2). However, no differences were found in VFA concentration, ammonia concentration, and microbial protein content. It was shown that VFA and ammonia concentration was increased immediately after the feed was given to the animals. In stage III, Digestibility, Digestible Nutrients of Complete Feed, and Production Performance of Sheep. Results showed that there was no significant difference was found in OMD and digested organic matter (DOM). Mean fiber digestibility (FD) and digested fiber (DF) were significantly different. Compared to CF1 and CF2, unfermented complete feed (CF0) had the lowest DF. There were no different feed intake and daily weight gain (DWG) per unit of time were found. However, there was a tendency that sheep in CF2 gave the highest DWG and higher income over feed cost value (Rp 27,232 /head/month) than those fed unfermented cacao pods. It was concluded that microbial inoculum could be used as the source of microbes in fermentation process and reduction of fiber and theobromine in cacao pods (optimum rate was 0.05% and incubation time of 6 days with 40% water content).

Kata Kunci : Pod kakao, Fermentasi anaerob, Complete feed, Inokulum mikrobia, Domba