Update Artikelilmiah: 18040

YOGI PRADANA

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Abstrak (Bhs. Indonesia)

Penelitian yang bertujuan mengkaji pengaruh penambahan sulfur dalam fermentasi onggok terhadap konsentrasi Vollatile Fatty Acid (VFA) total, N- Amonia (N-NH3), ¬dan Sintesis Protein Mikroba, sudah dilaksanakan mulai dari 16 Desember 2016 sampai 30 Januari 2017 di Laboratorium Ilmu Nutrisi dan Makanan Ternak Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan dalam penelitian adalah cairan rumen kambing Jawarandu 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 sulfur, 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 yaitu eksperimental in vitro. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap. Data yang diperoleh dianalisis menggunakan analisis variansi dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Berdasarkan analisis variansi dan uji Beda Nyata Jujur perlakuan berpengaruh nyata (P< 0,05) terhadap konsentrasi VFA total, N- N -NH3, dan sintesis protein mikroba. Semakin tinggi taraf sulfur yang ditambahkan pada fermentasi onggok konsentrasi VFA total dan sintesis protein mikroba semakin meningkat sedangkan N -NH3 semakin menurun.

Abtrak (Bhs. Inggris)

A study was conducted to investigate the effects of supplementation with sulphur in cassava by-product fermentation process on the concentrations of total Vollatile Fatty Acid (VFA), N-ammonia (N-NH3), and Microbial Protein Synthesis, from December 16th, 2016 until January 30th, 2017 at the Laboratory of Nutrition and Feed Sciences, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The materials used in this experiment were rumen fluid of 3 male Jawarandu goats from Slaughter House of Sokaraja, taken immediately after the goat were being slaughtered. The treatments consisted of P0= Feed which contained cassava by-product without fermentation (control), P1= feed which contained cassava by-product fermentation, P2= feed which contained cassava by-product fermentation + sulphur 0.2 %, and P3 = feed which contained cassava by-product fermentation + sulphur 0.4 %. The experiment used in vitro method and was designed with Completely Randomized Design. The data was analyzed with an analysis of variance and followed by Honesty Significant Difference (HSD) test. According to the variance analysis and Honesty Significant Difference (HSD) test, treatments significantly affected VFA and N-NH3 consentrations and Microbial Protein Synthesis (P< 0.05). The higher level of sulphur added to cassava by-product fermentation process, the VFA consentration and Microbial Protein Synthesis increased, however, N-NH3 consentration decreased.

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