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Kembali| NIM (Student Number) | D1E013007 |
|---|---|
| Nama Mahasiswa | INA RACHMAWATI |
| Judul Artikel | KECERNAAN BAHAN KERING, BAHAN ORGANIK DAN NILAI ENERGI PAKAN DOMBA YANG MENDAPAT PAKAN BATANG PISANG FERMENTASI DENGAN PENAMBAHAN MOLASES |
| Abstrak | Penelitian yang bertujuan mengkaji pengaruh penggunan batang pisang fermentasi dengan penambahan molasses terhadap kecernaan bahan kering, bahan organik, dan nilai energi pakan domba. Telah dilaksanakan dari tangal 1 Januari sampai 17 Februari 2017. Materi yang digunakan adalah cairan rumen sebagaisumber inokulum yang berasal dari tiga domba ekor tipis jantan dan batang pisang fermentasi menggunakan effective microorganism (EM4) dengan penambahan molasses. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola searah dengan 7 perlakuan dan 4 ulangan. Perlakuan terdiri dari P1(Pakan 50% konsentrat + 50% rumput lapang), P2(Pakan 50% konsentrat + 25% rumput lapang + 25% batang pisang tanpa fermentasi), P3 (Pakan 50% konsentrat + 50% batang pisang tanpa fermentasi), P4 (Pakan 50% konsentrat + 25% rumput lapang + 25% batang pisang fermentasi tanpa penambahan molases),P5 (50% konsentrat + 50% batang pisang fermentasi tanpa penambahan molases),P6 (Pakan 50% konsentrat + 25% rumput lapang + 25% batang pisang fermentasi dengan penambahan molases), P7 (Pakan 50% konsentrat + 50% batang pisang fermentasi dengan penambahan molases). Peubah yang diukur adalah kecernaan bahan kering, bahan organik, dan nilai energi. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji beda nyata jujur. Hasil penelitian menunjukan bahwa perlakuan berpengaruh sangat nyata (P<0.01) terhadap kecernaan bahan kering, bahan organik, dan nilai energi. Uji beda nyata jujur menunjukan bahwa kecernaan bahan kering, bahan organik dan nilai energi pakan P1 (50% konsentrat dan 50 %rumput lapang) lebih tinggi dibandingkan dengan perlakuan pakan lainnya(P<0.01), meskipun tidak berbeda nyata dengan P7 (50% konsentrat dan 50% batang pisang fermentasi dengan penambahan molasses) dan P5 (50% konsentrat dan 50% batang pisang fermentasi tanpa penambahan molasses). Kesimpulan dari penelitian yaitu batang pisang fermentasi yang ditambah molasses dapat menggantikan rumput lapang 100%. |
| Abstrak (Inggris) | The objectives of this research were to determine the effect of the use of banana stems fermentation with the addition of molasses on the digestibilities of dry matter,organic matter, and the energy value in the diet of sheep.The research was conducted from January 1st to February 17th 2017. The materials used were the rumen fluid as a source of inoucoulum derived from three male thin-tailed sheep and banana stems fermentation was conducted using effective microorganism (EM4) with the addition of molasses. The research was conducted using the experimental method, and a completely randomized design (CRD) with 7 treatments and 4 replications The treatments consisted of P1 (50% of concentrate + 50% of field grass), P2 (50% of concentrate + 25% of field grass + 25% of the banana stems without fermentation), P3 (50% of concentrate + 50% of the banana stems without fermentation) , P4 (50% of concentrate + 25% of field grass + 25% of the banana stems fermentation without the addition of molasses), P5 (50% of concentrate + 50% of the banana stems fermentation without the addition of molasses), P6 (50% of concentrate + 25% of field grass + 25% of the banana stems fermentation with the addition of molasses), P7 (50% of concentrate + 50% of the banana stems fermentation with the addition of molasses). Variables measured were dry matter digestibilities, organic matter, and the energy value. Data were analyzed by analysis of variance followed by honesty significant difference test. The results showed that the treatment highly significantly (P <0.01) affected the dry matter digestibility , organic matter digestibility , and the energy value. Honesty significant difference test showed that the digestibilities of dry matter, organic matter and the energy value of P1 feeds (concentrate and grass field) were higher comparedto the treatments of other feed, but were not significantly different compared to P7 (50% of concentrate and 50% of the banana stems fermentation with the addition of molasses) and P5 (50% of concentrate and 50% of the banana stems fermentation without the addition of molasses). The conclusion of the research is that, banana stems fermentation with the addition of molasses can replace 100% of field grass. |
| Kata Kunci | Kecernaan bahan kering, kecernaan bahan organik, nilai energi, batang pisang, fermentasi, molasses |
| Nama Pembimbing 1 | Prof.Dr.Ir.FM Suhartati,SU |
| Nama Pembimbing 2 | Prof.Dr.Ir.Wardhana Suryapratama,MS |
| Tahun | 2017 |
| Jumlah Halaman | 8 |
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