PENGARUH PENGGUNAAN STARTER HASIL FERMENTASI BUAH PISANG UNTUK MENGURANGI GAS AMONIA FESES SAPI POTONG

HIRZI MAHARDHIKA ISKANDAR, 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 penggunaan starter hasil fermentasi buah pisang untuk mengurangi gas amonia feses sapi potong. Penelitian ini dilakukan selama 3 bulan. Data yang diambil meliputi sifat kimia, fisik, sensoris hasil fermentasi, pertumbuhan mikrobia pada medium padat dan cair, pengukuran optical density (OD) 600 nm dan pengukuran produksi gas amonia pada panjang gelombang 425 nm dengan level penambahan hasil fermentasi berbeda yaitu 0 persen, 1 persen, 3 persen, 5 persen, dan EM4 1 persen pertumbuhan Mikrobia setelah perlakuan pengukuran kadar amonia. 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. Data pengukuran kadar amonia dianalisis menggunakan analisis variansi Split plot, bila menunjukkan hasil signifikan, dilanjutkan dengan Duncan's New Multiple Range Test. Hasil penelitian menunjukkan bahwa hasil fermentasi mempunyai karakter kimia pH : 4,2, suhu 31 derajat celcius, sensoris warna kuning kekeruhan, aroma segar, wangi, sedikit asam. Mikrobia hasil fermentasi dapat tumbuh pada medium padat dan cair. Penggunaan hasil fermentasi buah pisang 3 persen menghasilkan kadar amonia paling rendah yaitu 0,85 miligram per liter. Mikrobia hasil fermentasi dan lama berpengaruh nyata terhadap produksi gas amonia. Kesimpulan dari penelitian ini fermentasi buah pisang dapat mengurangi gas amonia. Hasil penelitian menunjukkan bahwa perlakuan 3 persen penambahan hasil fermentasi buah pisang mempunyai hasil konsentrasi gas amonia yang paling rendah.

The research was conducted to evaluated effect of using a fermented starter bananas to reduce ammonia gas cattle feces. The research was conducted for 3 months. Data obtained were the chemical characteristics, 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 addition fermentation products were EM4 1 percent, 0 percent, 1 percent, 3 percent, 5 percent. Microbia were growth after treatment measurement ammonia level. Descriptive analysis perfomed of fermentation product chemical characteristics, sensories, microbial growth in solid and liquid media, optical density 600 nm, microbia growth after treatment measurement ammonia level. Split plot, and Duncan's New Multiple Range Test analysis was performed on data measurement of ammonia level point. Results of experiment showed chemical characteristics pH : 4,2 temperature 31 degree celcius. Sensories yellow turbidity, fresh aroma, fragrant, and tend to acid. Microbial of fermentation product could be growth in solid and liquid media. The use of fermented bananas five percent produced the lowest level of ammonia 0,85 miligram per litre. The local microbial of fermentation product and length of fermentation affected significanthly on ammonia gas production. There were signification interaction between level of local microbia addition and incubation ammonia gas production. The conclusion of the research local microbial fermented bananas could reduce ammonia gas. The result showed that treatment of 3 percent addition of fermented bananas have the lowest results of the concentration of ammonia gas.

Kata Kunci : Mikrobia, fermentasi buah pisang, gas amonia, feses sapi potong/ Microbial, fermented bananas, ammonia gas, cattle feces