Update Artikelilmiah: 18038

KHARISMA NUR KHASANA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengkaji pengaruh penambahan sulfur dalam fermentasi onggok terhadap kecernaan protein dan serat kasar pakan kambing. Materi yang digunakan dalam penelitian adalah cairan rumen kambing Jawa Randu jantan sebanyak 3 ekor yang diambil di Rumah Pemotongan Hewan (RPH) Sokaraja segera setelah kambing dipotong. Perlakuan yang diberikan yaitu P0 = Pakan yang mengandung onggok tidak difermentasi, P1 = Pakan yang mengandung onggok fermentasi tanpa ditambah sulfur (0%), P2 = Pakan yang mengandung onggok fermentasi ditambah sulfur 0,2%, dan P3 = Pakan yang mengandung onggok fermentasi ditambah sulfur 0,4%. Metode penelitian yang digunakan eksperimental in vitro. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap. Data yang diperoleh dianalisis variansi dan dilakukan uji beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa semakin tinggi taraf sulfur dalam fermentasi onggok kecernaan protein kasar semakin meningkat (P < 0,05) tetapi kecernaan serat kasar semakin menurun. Berdasarkan hasil yang diperoleh dapat disarankan bahwa untuk meningkatkan kecernaan protein kasar pakan kambing perlu adanya penambahan onggok fermentasi yang ditambah 0,4% sulfur, sedangkan untuk mendapatkan kecernaan serat kasar yang tinggi tidak perlu perlakuan fermentasi maupun penambahan sulfur.

Abtrak (Bhs. Inggris)

This study was conducted to investigate the effect of sulphur supplementation in the  cassava by-product fermentation process on the digestibility of protein and crude fiber of feed for goats. The materials used in this experiment were rumen fluid of 3 male Jawa Randu goats from Slaughter House in Sokaraja, immediately after the goat were being slaughtered. The treatments consisted of P0 = Feed contained unfermented cassava by-product , P1 = Feed contained fermented cassava by-product without sulphur addition (0%), P2 = Feed contained fermented cassava by-product + sulphur 0.2%, and P3 = Feed contained fermented cassava by-product + sulphur 0.4%. The experiment used in vitro method and was designed with Completely Randomized Design. The data were analyzed by variance analysis and was further tested using honesty significant difference test. The results showed that the higher level of sulphur in cassava by-product fermentation increased digestibility of crude protein (P <0.05), but the crude fiber digestibility decreased. Based on the results, it is suggested that the increasing digestibility of feed crude protein for goats needs the addition of fermented cassava by-product plus 0.4% of sulphur, whereas to obtain a high digestibility of crude fiber, it does not need sulphur supplementation.

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