Update Artikelilmiah: 25681

ARIF RINANTO

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Abstrak (Bhs. Indonesia)

Tujuan dari penelitian ini yaitu mengkaji pengaruh tipe pengolahan pada ares pisang dan klobot jagung sebagai bahan pakan ditinjau dari kadar air dan kadar abu, mengkaji tipe pengolahan terbaik pada ares pisang dan klobot jagung sebagai bahan pakan ditinjau dari kadar air dan kadar abu. Penelitian dilaksanakan di Laboratorium Ilmu Bahan Makanan Ternak Fakultas Peternakan Universitas Jenderal Soedriman Purwokerto. Materi yang digunakan dalam penelitian yaitu ares pisang, klobot jagung, Trichoderma viridae, urea, molasses, kentang, aquades, air kelapa, nampan plastik, autoclaf, erlemeyer, plastik, beacker glass, alumunium foil, seperangkat alat analisis kadar air dan kadar abu. Metode yang digunakan yaitu Experimental. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 ulangan. Perlakuan terdiri atas: P1: ares pisang tanpa perlakuan; P2: ares pisang fermentasi; P3: ares pisang ammoniasi; P4: klobot jagung tanpa perlakuan; P5: klobot jagung fermentasi; P6: klobot jagung ammoniasi. Data yang diperoleh dianalisis dengan analisis variansi (ANAVA), dan dilanjutkan dengan Uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan tipe pengolahan berpengaruh sangat nyata terhadap kadar air ares pisang, hasil uji BNJ menunjukkan perlakuan P1 (ares pisang tanpa perlakuan) berbeda sangat nyata dengan perlakuan yang lain (> BNJ 0,01), sedangkan tipe pengolahan berpengaruh tidak nyata terhadap kadar air klobot jagung. Tipe pengolahan juga berpengaruh nyata terhadap kadar abu ares pisang, hasil uji BNJ menunjukkan perlakuan P1 (ares pisang tanpa perlakuan) berbeda nyata dengan perlakuan yang lain (> BNJ 0,01), sedangkan tipe pengolahan berpengaruh tidak nyata terhadap kadar abu klobot jagung. Kesimpulan penelitian adalah: perlakuan fermentasi dan ammoniasi menurunkan kadar air pada ares pisang, perlakuan fermentasi dan ammoniasi tidak menurunkan kadar air klobot jagung, perlakuan fermentasi dan ammoniasi dapat meningkatkan kadar abu ares pisang dan klobo jagung.

Abtrak (Bhs. Inggris)

The purpose of this study is to examine the effect of processing types on banana stems and corn husk as feed ingredients in terms of water content and ash content, assessing the best type of processing on banana stems and corn husk as feed ingredients in terms of water content and ash content. The research was conducted at Feedstuff Laboratory, Faculty of Animal Science, Jenderal Soedirman University Purwokerto. The material that used in the research is banana stems, corn husk, Trichoderma viridae, urea, molasses, potatoes, aquades, coconut water, plastic trays, autoclaf, erlemeyer, plastic, beacker glass, alumunium foil, a set of water content and ash content analysis tools. The method used is Experimental. The research used Completely Randomized Design (CRD) with 6 treatments and 4 replications. Treatments consists of: P1: banana stems without treatment; P2: banana stems fermented; P3: banana stems ammoniated; P4: corn husk without treatment; P5: corn husk fermented; P6: corn huks the treatment ammoniated. The data obtained was analyzed by analysis of variance (ANOVA), and continued with the Hanestly Significant Differences (HSD). The results of study showed that type of processing had a very significant effect on the water content of banana stems, the result of HSD test showed that the treatment P1 (banana stems without treatment) differed significantly from other treatment (> HSD 0,01), while the type of processing has no significant effect on the water content of corn husk. The type of processing had a significant effect the of ash content banana stems, the result of HSD test showed that the treatment P1 (banana stems without treatment) differed significantly from other treatment (> HSD 0,01), while the type of processing has no significant effect on the ash content corn husk. Research conclusion is that the treatment of fermentation and ammonia reduced the water content of the banana stems, the treatment of fermentation and ammonia did not reduce the water content of corn husk, the treatment of fermentation and ammonia could increase the levels of banana stems and corn husk.

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