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Kembali| NIM (Student Number) | D1E008025 |
|---|---|
| Nama Mahasiswa | EER ROHAEDIN |
| Judul Artikel | PENGARUH SUMBER KARBOHIDRAT DAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIK SILASE HIJAUAN PADA HARI KE-21 |
| Abstrak | Silase rumput gajah merupakan pakan ternak yang dihasilkan melalui proses fermentasi alami rumput gajah oleh bakteri asam laktat dengan kadar air yang tinggi (60%) dalam keadaan anaerob. Penelitian bertujuan untuk mengkaji pengaruh sumber karbohidrat dan bakteri asam laktat terhadap karakteristik fisik rumput gajah yang paling baik. Penelitian menggunakan Rancangan Acak Lengkap (RAL), adapun perlakuannya adalah R1 = Penggunaan 2 Kg rumput gajah layu + 40 ml tetes + 20 ml bakteri asam laktat, R2 = Penggunaan 2 Kg rumput gajah layu + 40 ml tetes + 40 ml bakteri asam laktat, R3 = Penggunaan 2 Kg rumput gajah layu + 200 g onggok + 20 ml bakteri asam laktat, R4 = Penggunaan 2 Kg rumput gajah layu + 200 g onggok + 40 ml bakteri asam laktat, R5 = Penggunaan 2 Kg rumput gajah layu + 200 g bekatul + 20 ml bakteri asam laktat dan R6 = Penggunaan 2 Kg rumput gajah layu + 200 g bekatul + 40 ml bakteri asam laktat. Tiap perlakuan diulang sebanyak 3 kali. Peubah yang diukur adalah warna, bau, tekstur dan penampakan jamur silase. Hasil analisis menunjukkan penambahan jenis additive dan bakteri asam laktat berpengaruh nyata (P<0,05) terhadap warna, bau, tekstur dan penampakan jamur silase rumput gajah pada hari ke – 21. Kisaran nilai dari warna, bau, tekstur dan penampakan jamur berturut-turut adalah 2-3, dengan nilai tengah masing-masing adalah : warna 2,42 - 2,8, bau 2,88 – 3,0, tekstur 2,96 – 3,0 dan penampakan jamur 2,86 – 3,0. Hal tersebut berarti penambahan bahan additive berupa tetes, onggok, bekatul dan bakteri asam laktat sampai dengan level yang diterapkan dalam penelitian ini berpengaruh terhadap warna, bau, tekstur dan penampakan jamur silase. Kesimpulan berdasarkan penelitian yaitu penggunaan 2 Kg rumput gajah layu + 200 g onggok + 20 ml bakteri asam laktat menghasilkan karakteristik fisik silase hijauan yang paling baik. |
| Abstrak (Inggris) | Elephant grass silage fodder is produced through a natural fermentation process in elephant grass by lactic acid bacteria with a high water moisture (60%) under anaerobic conditions. The study was aimed to assess the effect of carbohydrate and lactic acid bacteria on the physical characteristics good grass silage. The Research used experimental method and semi-random sampling. This research used completely randomized design (CRD) with 6 treatments R1; = Usage of 2 Kg withered elephant grass + 40 ml molasses + 20 ml lactic acid bacteria, R2 = Usage of 2 Kg withered elephant grass + 40 ml molasses + 40 lactic acid bacteria, R3 = Usage of 2 Kg withered elephant grass + 200 g onggok + 20 ml lactic acid bacteria, R4 = Usage of 2 Kg withered elephant grass +200 g onggok + 40 ml lactic acid bacteria, R5 = Usage of 2 Kg withered elephant grass + 200 g bran + 20 ml lactic acid bacteria and R6 = Usage of 2 Kg withered elephant grass + 200 g bran + 40 ml lactic acid bacteria, each treatment was repeated 3 times. The variables measured were color, odor and texture. The results of the analysis showed that the addition of additive types and lactic acid bacteria significantly (P <0.05) affected the physical characteristics of silage (color, odor, texture). There was a little fungi detected on day 21. The range of values of the color, smell, texture, were 2-3, with median values of each color were : 2.42 to 2.8, the smell : 2.88 to 3.0, texture 2. 96 to 3.0 and there was a little mold that was seen with the values of 2.86 to 3.0. This meant that the addition of additive materials such as molasses, cassava, rice bran and lactic acid bacteria to the level applied in this study affected the color, smell and, texture, and there was a little mold in the silage at day 21. The conclusion based on thit research is that the uses of 2 kg of wilted grass + 200 g cassava + 20 ml lactic acid bacteria produces the best physical characteristics of the forage silage. |
| Kata Kunci | silase rumput gajah, additive, bakteri asam laktat, warna, bau, tekstur, penampakan jamur |
| Nama Pembimbing 1 | Ir. Nur Hidayat, MSi |
| Nama Pembimbing 2 | Ir. Suwarno, MSc. PhD |
| Tahun | 2013 |
| Jumlah Halaman | 10 |
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