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ANGGI PRATIWI

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Abstrak (Bhs. Indonesia)

ANGGI PRATIWI. Suatu penelitian yang bertujuan untuk mengkaji suplementasi bawang putih (Allium sativum) dan kulit jeruk (Citrus) pada pakan domba terhadap kecernaan bahan kering dan bahan organik secara in vitro, telah dilaksanakan pada tanggal 1 November sampai 1 Desember 2020 bertempat di Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan yaitu cairan rumen 3 ekor domba yang diperoleh dari kandang Gunung Tugel, pakan basal yang terdiri dari konsentrat dan hijauan dengan imbangan 30 : 70, serta penambahan tepung bawang putih (Allium sativum) dan tepung kulit jeruk (Citrus). Metode yang digunakan adalah metode eksperimen menggunakan rancangan acak lengkap (RAL) one way classification. Jumlah perlakuan yang diuji ada 7 yaitu R0 (pakan basal), R1 (pakan basal + 250 ppm tepung bawang putih + 0 % tepung kulit jeruk), R2 (pakan basal + 200 ppm tepung bawang putih + 1,5% tepung kulit jeruk), R3 (pakan basal + 150 ppm tepung bawang putih + 3% tepung kulit jeruk), R4 (pakan basal + 100 ppm tepung bawang putih + 4,5% tepung kulit jeruk), R5 (pakan basal + 50 ppm tepung bawang putih + 6% tepung kulit jeruk), R6 (pakan basal + 0 ppm tepung bawang putih + 7,5% tepung kulit jeruk). Setiap perlakuan diulang empat kali sehingga terdapat 28 unit percobaan. Peubah respon yang diamati dan diukur adalah kecernaan bahan kering dan bahan organik pakan. Rataan kecernaan bahan kering yang diperoleh yaitu R0 = 40,76±2,26%, R1 = 40,78±2,24%, R2 = 41,40±2,53%, R3 = 41,86±1,78%, R4 = 43,58±1,83%, R5 = 39,33±3,43%, R6 = 32,28±1,92% ; rataan kecernaan bahan organik yang diperoleh R0 = 46,43±3,12%, R1 = 46,72±2,42%, R2 = 49,60±1,59%, R3 = 51,83±6,14%, R4 = 52,32±1,02%, R5 = 48,95±3,18%, R6 = 44,73±1,31%. Hasil penelitian menunjukkan bahwa perlakuan memberikan pengaruh yang berbeda nyata (P<0,05). Hasil uji lanjut dengan uji beda nyata jujur (BNJ) menunjukkan bahwa terdapat perbedaan yang sangat nyata pada kecernaan bahan kering antara perlakuan R6 dengan R0, R1, R2, R3, R4 dan R5. Perlakuan R4 nyata lebih tinggi dibanding perlakuan R6, namun tidak berbeda nyata dengan perlakuan R0, R1, R2, R3 dan R5. Hasil uji BNJ terhadap kecernaan bahan organik menunjukan bahwa perbedaan yang nyata antara perlakuan R3 dengan R0, R2, R3, R4 dan R5. Pelakuan R3 nyata lebih tinggi dibanding R0, namun tidak berbeda nyata dengan R1, R2, R3, R4, R5 dan R6. Berdasarkan hasil penelitian disimpulkan bahwa ditinjau dari kecernaan bahan kering dan bahan organik penambahan tepung bawang putih dan tepung kulit jeruk terbaik yaitu 100 ppm tepung bawang putih + 4,5% tepung kulit jeruk mampu meningkatkan kecernaan bahan kering dan kecernaan bahan organik pada pakan domba secara in vitro.

Abtrak (Bhs. Inggris)

ANGGI PRATIWI. The study was aimed to examine in vitro supplementation of garlic (Allium sativum) and orange peel (Citrus) powder in the sheep feed to the dry matter and organic matter digestibility. It was conducted in Feed Stuff Laboratory of Animal Science, Jenderal Soedirman University, Purwokerto on November 1st until December 1st  2020. This study used three sheep's rumen fluid from Gunung Tugel Farm, basal feed composed of  concentrate and forage with a ratio of  30 : 70, and the addition of garlic (Allium sativum) and orange peel (Citrus) powder. This treatments consisted of  7 treatments [R0 (basal feed), R1 (basal feed) + 250 ppm garlic powder + 0 % citrus powder), R2 (basal feed + 200 ppm garlic powder + 1.5% citrus powder), R3 (basal feed + 150 ppm garlic powder + 3% citrus powder), R4 (basal feed + 100 ppm garlic powder + 4.5% citrus powder), R5 (basal feed + 50 ppm garlic powder + 6% citrus powder), R6 (basal feed + 0 ppm garlic powder + 7.5% citrus powder)]. Data were subject to analysis of variance in completely randomized design (CRD) one way classification with four replicates and analyzed subsequently by Tukey's HSD test (Tukey's Honestly Significant. Difference Test). The average data of Dry Matter (DM) Digesity obtained R0 = 40.76±2.26%, R1 = 40.78±2.24%, R2 = 41.40±2.53%, R3 = 41.86±1.78%, R4 = 43.58±1.83%, R5 = 39.33±3.43%, R6 = 32.28±1.92% ;  The average data Organic Matter (OM) digestibility obtained R0 = 46.43±3.12%, R1 = 46.72±2.42%, R2 = 49.60±1.59%, R3 = 51.83±6.14%, R4 = 52.32±1.02%, R5 = 48.95±3.18%, R6 = 44.73±1.31%.  The results showed that the treatment had a significantly different effect (P<0.05).  There was a very significant difference in the digestibility of dry matter between treatments R6 and R0, R1, R2, R3, R4 and R5 in the results of further analyses with the true real difference test (HSD). Treatment R4 was significantly higher than treatment R6, but did not significantly differ from treatment R0, R1, R2, R3 and R5. The HSD tests on the digestibility of organic matter showed that there was a significant different between treatments of R3 and R0, R2, R3, R4 and R5. R3 is higher than R0, but still not significantly different from R1, R2, R3, R4, R5 and R6 of treatment. Based on the results of the study, it was concluded that the addition of the best garlic flour and orange peel flour, namely 100 ppm garlic flour + 4.5 percent orange peel flour, in terms of the digestibility of dry matter and organic matter, was able to increase the digestibility of dry matter and organic matter in sheep feed in vitro.

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