Update Artikelilmiah: 11178

MUHAMAD ARIEF MUSTOFA

NIM

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Abstrak (Bhs. Indonesia)

Tujuan dari penelitian ini adalah mengkaji pengaruh suplementasi tepung kulit bawang putih (Allium sativum) pada pakan kambing yang tercukupi Se, Cr, dan Zn terhadap  kadar protein darah dan total bakteri susu. Materi yang digunakan berupa ternak kambing perah Bangsa Jawa Randu  laktasi ke dua berjumlah 15 ekor, pakan komplit kambing perah hijauan (PK: 9,05%) dan konsentrat (PK : 19,07%) dengan perbandingan 70:30.  Metode penelitian adalah ekperimental secara in-vivo. Perlakuan yang diujicobakan yaitu R0 terdiri atas Pakan kontrol (Hijauan dan Konsentrat perbandingan 70:30). R1 terdiri atas pakan R0 + Tepung kulit bawang putih (Allium sativum) 30 ppm. R2 terdiri atas pakan R1 + Mineral Organik ( Se 0,3 ppm, Cr 1,5 ppm, Zn 40 ppm). Data dianalisis menggunakan analisis variansi dilanjutkan uji LSD. Hasil penelitian menunjukan bahwa perlakuan berpengaruh nyata terhadap penurunan total bakteri susu (P<0,05). Analisis menggunakan uji lanjut LSD menunjukan adanya perbedaan antar perlakuan R0 dengan perlakuan R1 dan R2, namun perlakuan R1 dan R2 tidak ada perbedaan yang nyata. Hasil rataan berturut-turut adalah 2,082 x 105  (R0), 0,9000 x 105 (R1), dan 0,9950 x 105 (R2). Perlakuan tidak berpengaruh nyata (P>0,05) terhadap kadar protein darah, tetapi kadar protein darah ternak masih dalam taraf normal dengan rataan berturut-turut 6,8680 mg/dl (R0), 6,6280 mg/dl (R1), dan 6,3920 mg/dl (R2). Dari hasil yang diperoleh dapat disimpulkan bahwa suplementasi tepung kulit bawang putih (Allium sativum) pada pakan kambing perah secara in-vivo (hijauan 70% dan konsentrat 30%) menurunkan kadar total bakteri dalam susu kambing. Penambahan mineral mikro (0,3 ppm Selenium + 1,5 ppm Chromium + 40 ppm Zink-lysinat) pada pakan kambing yang tersuplementasi tepung kulit bawang putih 30 ppm tidak memberikan pengaruh dalam total bakteri susu. Pemberian tepung kulit bawang putih dan mineral organik pada pakan kambing tidak memberikan pengaruh terhadap kadar protein darah.

Abtrak (Bhs. Inggris)

The purpose of this research was to examine the effects of supplementation garlic husk flour (Allium sativum) in feed of goat adequated with Se, Cr, and Zn on blood protein levels and total bacteria in milk. The materials used in the research were 15 Jawa Randu dairy goats of second lactation, complete feed of dairy goats forage (CP: 9.05%) and concentrates (CP: 19,07%) given with a comparison of 70: 30.  The research method was experimental by in-vivo. The treatments tested were R0 consisted of control feed (forage and concentrates with comparison of 70:30). R1 consisted of R0 + Garlic husk flour (Allium sativum) 30 ppm. R2 consisted of R1 + Organic Minerals (Se of 0.3 ppm, Cr to 1.5 ppm, 40 ppm Zn). The data were analyzed using analysis of variansi and continued with LSD test. The research results showed that there wis a significant effect of the treatments on bacteria in milk   (P < 0.05). While the analysis using advanced Test of LSD showed the existence of a difference between the treatment of controls feed (R0) with the treatments of R1 and R2, but between the treatments of R1 and R2, there was no noticeable differences. The mean results were 2,082 x 105  (R0), 0,9000 x 105 (R1), dan 0,9950 x 105 (R2). The treatments had no significant effect (P > 0.05) on protein levels of the blood, but livestock blood protein were still in normal levels with the results 6,8680 mg/dl (R0), 6,6280 mg/dl (R1), dan 6,3920 mg/dl (R2). From result of this study we conclude, the supplementation of garlic husk flour (Allium sativum) in  feed of goat by in-vivo (forage 70% and concentrate 30%) lowers the levels of total bacteria in goat milk. The addition of micro minerals (0.3 ppm Selenium + 1.5 ppm Chromium + 40 ppm Zinc-lysinat) on the goat feed supplemented with 30 ppm garlic husk flour does not influence the total bacteria in milk. Giving garlic husk flour and organic minerals in goat feed does not give any effect on the blood protein levels.

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