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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengukur kecernaan protein kasar dan serat kasar dedak dari berbagai varietas padi secara in vitro. Penelitian dilaksanakan mulai tanggal 4 Januari sampai dengan 28 Febuari 2016 di Laboratorium Ilmu Nutrisi Makanan Ternak, dan Laboratorium Ilmu Bahan Makanan Ternak Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Metode penelitian yang digunakan yaitu metode eksperimen dan menggunakan Rancangan Acak Lengkap  dengan lima perlakuan dan empat kali ulangan. Peubah yang diukur adalah kecernaan protein kasar dan kecernaan serat kasar. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil penelitian menunjukan bahwa rataan kecernaan protein kasar yang tertinggi yaitu dedak padi varietas Pandanwangi (R2) yaitu 48,56 ± 4,08 %, diikuti oleh dedak padi varietas IR 64 (R1) sebesar  45,16 ± 5,86 %, dedak padi ketan putih varietas Lusi (R4) 43,94 ± 3,70 %, dedak padi merah varietas Aek Sibundong (R3) 37,80 ± 0,62 %, dan yang terendah yaitu dedak padi ketan hitam varietas Setail (R5) 28,33 ± 3,19 %. Uji Beda Nyata Jujur menunjukkan  kecernaan protein dedak padi ketan hitam varietas Setail (R5) berbeda nyata (P<0,05) dengan dedak padi varietas lainnya (R1, R2, R3, dan R4). Kecernaan protein dedak padi varietas Pandanwangi (R2) berbeda nyata (P<0,05) dengan dedak padi merah dan dedak padi ketan hitam (R3 dan R5) tetapi tidak berbeda nyata dengan dedak padi varietas IR 64 dan dedak padi ketan putih (R1 dan R4). Rataan kecernaan serat kasar tertinggi yaitu pada dedak padi merah varietas Aek Sibundong (R3) sebesar 34,09 ± 3,68 %, diikuti oleh dedak padi ketan hitam varietas Setail (R5) 33,91 ± 1,73 %, dedak padi varietas Pandanwangi (R2) 23,64 ± 2,34 %, dedak padi varietas IR 64 (R1) 22,85 ± 1,04 %, dan terendah yaitu dedak padi ketan putih varietas Lusi (R4) 12,53 ± 1,90 %. Uji lanjut Beda Nyata Jujur menunjukkan kecernaan serat kasar yaitu dedak padi ketan putih varietas Lusi (R4) berbeda nyata (P<0,05) dengan varietas lainnya (R1, R2, R3, dan R5). Dedak padi merah varietas Aek Sibundong (R3) tidak berbeda (P>0,05) dengan dedak padi ketan hitam varietas Setail (R5). Kesimpulan dari penelitian menyatakan bahwa deda dari varietas berbeda menunjukkan kecernaan protein kasar  dan serat kasar yang berbeda. Dedak dari varietas padi Pandanwangi memiliki kecernaan protein kasar tertinggi, dan dedak dari varietas padi beras merah memiliki kecernaan serat kasar tertinggi. Dedak padi varietas Pandanwangi mempunyai kecernaan protein tertinggi yaitu 48,53 ± 4,08%, dan kecernaan serat kasar tertinggi adalah dedak padi merah varietas Aek Sibundong sebesar 34,09 ± 3,68%.

Abtrak (Bhs. Inggris)

The purpose of this study was to assess the digestibility of crude protein and crude fiber of rice bran from different rice varieties. Conducted from 4th of January until 28th February 2016 at the Laboratory of Animal Nutrition and Feed Science, and Laboratory of Animal Feed Stuffs Science, Faculty of Animal Science, University of Jenderal Soedirman, Purwokerto, this experimental research was arranged in a Completely Randomized Design with 5 treatments and 4 replicates. If the difference of the varieties was significant then it was tested using Honestly Significant Difference test (HSD). The parameters were digestibility of crude protein and crude fiber. The results showed that the varieties of rice had significant effects on the digestibility of crude protein and crude fiber. The highest mean of crude protein digestibility belonged to the rice bran of Pandanwangi (R2) 48.56 ± 4.08, followed by that of IR 64 (R1) 45.16 ± 5.86, glutinous rice of Lusi (R4) 43.94 ± 3.70, and red rice of Aek Sibundong (R3) 37.80 ± 0.62. While the lowest one belonged to glutinous rice of Setail (R5) 28.33 ± 3.19. The Honesty Significant Difference test showed that rice bran of glutinous rice of  Setail (R5) was significantly (P<0.05) different from the other rice bran (R1, R2, R3, and R4). The digestibility of crude protein of rice bran Pandanwangi (R2) significantly (P<0.05) differed to those of Aek Sibundong and Setail (R3 dan R5) but not significantly differed to those of IR 64 and Lusi (R1 dan R4). The highest mean digestibility of crude fiber belonged to rice bran of red rice of Aek Sibundong (R3) 34.09 ± 3.68%, followed by that of glutinous rice of Setail (R5) 33.91 ± 1.73%, Pandanwangi (R2) 23.64 ± 2.34%, and IR 64 (R1) 22.85 ± 1.04%. While the lowest one belonged to that of Lusi (R4) 12.53 ± 1.90%. The Honesty Significant Difference test showed that rice bran of glutinous rice variety of Lusi (R4) was significantly (P<0.05) different from the other varieties (R1, R2, R3, dan R5). Rice bran of red rice variety of Aek Sibundong (R3) was not significantly different from that of glutinous rice of Setail (R5). This study concludes that the varieties of rice have different crude protein and crude fiber digestibilities.  The highest digestibility of crude protein belongs to rice bran of Pandanwangi, which is 48.53 ± 4.08%, and the highest digestibility of crude fiber belongs to that of Aek Sibundong, which is 34.09 ± 3.68%.

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