PENGARUH PENGGUNAAN STARTER HASIL FERMENTASI BUAH NANAS UNTUK MENURUNKAN GAS AMONIA FESES SAPI POTONG

MAHARUDDIN, Nanung Agus Fitriyanto, S.Pt., M.Sc., Ph.D. ; Ir. Ambar Pertiwiningrum, M.Si., Ph.D.

2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan mikrobia lokal dari hasil fermentasi buah nanas terhadap reduksi gas amonia feses sapi potong. Materi yang digunakan dengan memanfaatkan buah nanas yang difermentasi. Data yang diperoleh meliputi sifat kimia, sensoris hasil fermentasi, pertumbuhan mikrobia pada medium padat, dan cair, pengukuran optical density 600 nm dan pengukuran produksi gas amonia pada panjang gelombang 425 nm dengan level penambahan hasil fermentasi yang berbeda yaitu 0 persen, 1 persen, 3 persen, 5 persen, dan EM4 1 persen. Data fisik, kimia sensoris, hasil fermentasi, pertumbuhan mikrobia pada medium padat dan cair, optical density 600 nm, pertumbuhan mikrobia setelah perlakuan pengukuran kadar amonia dianalisis secara deskriptif dengan mengamati tampilan fisik cairan MOL. Data pengukuran kadar amonia dianalisis dengan variansi pola split plot, bila menunjukkan hasil signifikan dilanjutkan dengan Duncan's New Multiple Range Test. Hasil penelitian menunjukkan bahwa fermentasi mempunyai karakter kimia pH : 4,2, suhu 31 derajat celcius. Sensoris waran kuning cerah aroma segar, sedikit asam, wangi. Mikrobia hasil fermentasi dapat tumbuh pada medium padat dan cair. Mikrobia hasil fermentasi buah nanas dapat berpengaruh nyata terhadap produksi gas amonia. Kesimpulan dari penelitian ini penambahan fermentasi buah nanas dengan konsentrasi 1 persen memiliki hasil terbaik menurunkan amonia.

This study aims to determine the effect of additional local microbial of pineapple fermentation products to ammonia gas reduction in cattle feces. Data obtained were the chemical characteristic, sensories of fermentation products, microbia growth in solid and liquid media, measurement of optical density 600 nm and measurement of ammonia production at wave length 425 nm with different level of additional fermentation product were 0 percent, 1 percent, 3 percent, 5 percent, and EM4 1 percent. Descriptive analysis performed on fermentation product chemical characteristics, sensories, microbial growth in solid and liquid media, optical density 600 nm, microbial growth after treatment measurement of ammonia level. Completely randomized design of split plot, and Duncan's New Multiple Range Test analysis was performed on data measurement of ammonia level. Result of experiment showed chemical characteristic pH : 4,2, temperature : 31 degree celcius. Senosries yellow colour, fresh aroma, tend to acid, dan fine smell. The microbial of fermentation product could be growth in solid and liquid media. The local of microbial fermentation product has affected significanthly on ammonia gas production. There were signification interaction between the level of local microbia addition and incubation time ammonia gas production. The conclusion of the result local microbia pineapple 1 percent of microbia fermentaton is the best could reduce ammonia gas production.

Kata Kunci : Mikroorganisme lokal, Fermentasi buah nanas, Reduksi amonia, Feses sapi potong/ Local microbial, fermentation of pineapple fruit, ammonia reduction, cattle feces