ADDITION OF CASSAVA IN THE BASAL FEED BASED ON RICE STRAW FERMENTATION TO IMPROVE THE DIGESTIBILITY IN VITRO ON THE BALI CATTLE

https://doi.org/10.21059/buletinpeternak.v41i4.8807

John Bernhard Sendow Christofel(1*), Cuk Tri Noviandi(2), Ristianto Utomo(3)

(1) 
(2) Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta, 55281
(3) Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta, 55281
(*) Corresponding Author

Abstract


INTISARI Tujuan penelitian untuk mengetahui daya cerna sapi Bali secara in vitro terhadap penambahan ubi kayu pada waktu yang berbeda terhadap pakan basal jerami padi fermentasi. Penelitian ini selama 4 bulandan dilaksanakan di Laboratorium Teknologi Makanan Ternak, Biokimia Nutrisi, Uji Teknologi Pangan dan Hasil, Universitas Gadjah Mada, Yogyakarta. Persiapan alat dan bahan yakni sapi Bali berfistula rumen, jerami padi fermentasi, ubi kayu, seperangkat bahan dan alat laboratorium untuk analisis proksimat in vitro.Uji in vitro tahap pertama untuk mengetahui kecernaan bahan kering (BK), bahan organik (BO), konsentrasi NH3, protein mikrobia dan VFA, penelitian menggunakan metodein vitroTilley dan Terry dengan memodifikasi pada bagian tutup tabung reaksi. Data dianalisis dengan menggunakan analisis variansi completely randomized design (CRD) one-way ANOVA dengan bantuan XLSTAT. Analisis dilanjutkan menggunakan Duncan’s new multiple range test (DMRT) jika terdapat perbedaan. Hasil uji in vitro menunjukkan perbedaan nyata (P<0,05) dengan perlakuannya yaknitanpa penambahan 10% (0 jam) danpenambahan 10%ubi kayu kering pada jam ke 2, 4, dan 6sebagai berikut BK(35,35%, 46,01%, 45,27%,41,52%). BO (44,74%, 53,57%, 50,49%, 51,04%),NH3 (6,77 mg/100 ml, 4,85 mg/100 ml, 5,66 mg/100 ml, 5,39 mg/100 ml), protein mikrobia (0,17 mMol/ml/g, 0,15 mMol/ml/g, 0,14 mMol/ml/g, 0,14 mMol/ml/g), VFA : asetat, (22,98 mM, 20,18 mM, 30,70 mM, 35,21 mM), propionat (5,51 mM, 4,87 mM, 5,40 mM, 7,46 mM), butirat (1,38 mM, 2,51 mM, 3,23 mM, 3,42 mM). Kesimpulannya yakni penambahan ubi kayu pada waktu berbeda setelah diberi pakan basal jerami padi fermentasi dapat meningkatkan kecernaan sapi Bali secara in vitro.  (Kata Kunci :  In Vitro, Jerami Padi Fermentasi, Sapi Bali, Ubi Kayu).

Keywords


Bali cattle; Cassava; In vitro; Fermented rice straw

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ABSTRACT

The purpose of this study was carried out to investigate the digestibility of Bali cattle in vitro to cassava addition with different amounts of time on basal feed based on rice straw fermentation. The experiment carried out for four months at Feed Technology Laboratory, Nutritional Biochemistry, Food Technology and Product, Universitas Gadjah Mada, Yogyakarta. Preparation of equipments and materials that were rumen fistula in Bali cattle, rice straw fermentation, cassava and a set of materials and laboratory equipment for proximate analysis in vitro. The experiment first stage in vitro was assays to determined the digestibility in vitro of dry matter (DM) and organic matter (OM), the concentration of NH3, microbial proteins and VFA. In this experiment used the Tilley and Terry method by modifying in the lid of reaction tube. Data were analyzed using analysis of variance in completely randomized design (CRD) of one-way ANOVA with XLSTAT. If there were differences analysis, to be continued by Duncan's new multiple range test (DMRT). In vitro test results showed that significant differences (P<0,05) with treatment that was without addition 10% (0 hour) and dry cassava with addition 10% at 2, 4, and 6 hours as follow DM (35,35%, 46,01%, 45,27%,41,52%). Organic matter (44,74%, 53,57%, 50,49%, 51,04%),NH3 (6,77 mg/100 ml, 4,85 mg/100 ml, 5,66 mg/100 ml, 5,39 mg/100 ml), microbial proteins (0,17 mMol/ml/g, 0,15 mMol/ml/g, 0,14 mMol/ml/g, 0,14 mMol/ml/g), VFA : acetate, (22,98 mM, 20,18 mM, 30,70 mM, 35,21 mM), propionate (5,51 mM, 4,87 mM, 5,40 mM, 7,46 mM), butyrate (1,38 mM, 2,51 mM, 3,23 mM, 3,42 mM). The conclusion that the addition of cassava at different times after given with basal feed base on rice straw fermentation, it could increase digestibility of Bali cattle in vitro.

(Keywords: In Vitro, Rice Straw Fermentation, Bali Cattle, Cassava)



DOI: https://doi.org/10.21059/buletinpeternak.v41i4.8807

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