Update Artikelilmiah: 18266

FENI RAHMAWATI

NIM

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh penggunaan batang pisang fermentasi yang ditambah onggok terhadap kecernaan bahan kering (KBK), bahan organik (KBO) dan nilai energi pakan domba. Materi penelitian terdari atas 50% konsentrat (K) dan 50% hijauan (H).  Hijauan yang digunakan dalam penelitian ini adalah rumput lapang yang disubtitusi oleh batang pisang. Materi lain yang digunakan yaitu cairan rumen dari 3 ekor domba dari Rumah Potong Hewan (RPH) Sokaraja. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL). Sebagai perlakuan yaitu P1 (control, K + H), P2 (K + H + batang pisang tanpa fermentasi), P3 (K + batang pisang tanpa fermentasi), P4 (K + H + batang pisang fermentasi tanpa onggok), P5 (K + batang pisang fermentasi tanpa onggok), P6 (K + H + batang pisang fermentasi dengan penambahan onggok) dan P7 (K + batang pisang fermentasi dengan penambahan onggok). Variabel yang diukur yaitu KBK, KBO dan nilai energi. Data yang diperoleh dianalisis variansi dan dilanjutkan dengan uji beda nyata jujur. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0.01) menurunkan KBK, KBO dan nilai energi. Berdasarkan uji BNJ menunjukkan bahwa P1 (control, K + H) mempunyai nilai kecernaan bahan kering, kecernaan bahan organik dan nilai energi yang sama dengan P5 (K + batang pisang fermentasi tanpa onggok). Disimpulkan bahwa penggunaan batang pisang fermentasi tanpa onggok dapat menggantikan penggunaan rumput lapang ditinjau dari peubah respon yaitu KBK, KBO dan nilai energi.

Abtrak (Bhs. Inggris)

The aim of this research was to study the effect of the usage of fermented banana stems and feed sheep that received feed the addition of cassava by-product on dry matter digestibility (DMD), organic matter (OMD) and the energy value of sheep feed. The materials in this study were  composed of 50% of concentrate (K) and 50% of forage (H). The forage used in this study was the field grass substituted by banana stems. Another material used was the rumen fluid from three different sheep from Slaughter House, Sokaraja. Completely Randomized Design (CRD) was used in this research. As the treatments is were P1 (control, K + H) , P2 (K + H + unfermented banana stems), P3 (K + unfermented banana stems), P4 (K + H + fermentation banana stems without the addition of cassava by-product), P5 (K  + fermentation banana stems without the addition of cassava by-product), P6 (K  + H +fermentation banana stems with the addition of cassava by-product) and P7 (K + fermentation banana stems with the addition of cassava by-product). The measured variables was KBK, KBO and energy value. The data obtained were analyzed by variance analysis and continued with honesty significant difference test.The results showed that treatment  highly significantly (P <0.01) in affected the DMD, OMD and energy value. HSD test showed that P1 (control, K + H) had dry matter digestibility value, organic matter digestibility and energy value that equaled to P5 (K + fermented banana stem without Cassava by-product). It is concluded that the use of fermented banana stem without cassava by-product can replace the field grass in trims of similar DMD, OMD and energy value.

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