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GARIN ALFI PAMBUDI

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Abstrak (Bhs. Indonesia)

Penelitian dengan judul suplementasi tepung bawang putih (Allium sativum) dan kulit jeruk (Citrus) pada pakan domba terhadap gas total dan gas metan secara invitro, telah dilaksanakan pada tanggal 1 November-10 Desember 2020 bertempat di Laboratoriumm Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan pada penelitian ini yaitu  cairan rumen 3 ekor domba, pakan basal 70% konsentrat dan 30% hijauan, penambahan tepung bawang putih (Allium sativum) dan kulit jeruk (Citrus sp) serta syringe gas test, waterbath, NaOH 5M dan aquadest. Metode yang digunakan dalam penelitian yaitu  Rancangan Acak Lengkap (RAL) dengan 7 Perlakuan yaitu, R0 : pakan basal (70% hijauan + 30% konsentrat); 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. Hasil penelitian menunjukkan suplementasi tepung bawang putih (Allium sativum) dan kulit jeruk (Citrus) pada pakan domba berpengaruh tidak nyata (P > 0,05) terhadap gas total, tetapi berpengaruh nyata terhadap gas metan (P<0,05). Hasil BNJ menunjukkan R6 berbeda nyata dengan semua perlakuan. Hal tersebut karena produksi gas metan yang dimiliki R6 terendah. Berdasarkan hasil penelitian dapat disimpulkan bahwa   Suplementasi tepung bawang putih (Allium sativum) dan kulit jeruk (Citrus sp) tidak mempengaruhi produksi gas total. Suplementasi tepung kulit jeruk (Citrus sp) berpengaruh nyata terhadap produksi gas metan. Produksi gas metan terendah pada pemberian pakan basal ditambah 0 ppm tepung bawang putih ditambah 7,5% tepung kulit jeruk. Zat bioaktif berupa tanin yang terkandung di dalam tepung kulit jeruk efektif untuk menurunkan produksi gas metan.

Abtrak (Bhs. Inggris)

The research, entitled supplementation of garlic powder (Allium sativum) and orange peel (Citrus) in sheep feed on total gas and methane gas in vitro, was carried out on November 1-10 December 2020 at the Food Science Laboratory, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The materials used in this study were the rumen fluid of 3 sheep, 70% concentrate and 30% forage basal feed, the addition of garlic flour (Allium sativum) and orange peel (Citrus sp) as well as a gas test syringe, water bath, 5M NaOH and aquadest. The method used in the study was Completely Randomized Design (CRD) with 7 treatments, namely, R0: basal feed (70% forage + 30% concentrate); R1 : basal feed + 250 ppm garlic flour + 0% orange peel flour; R2 : basal feed + 200 ppm garlic flour + 1.5% orange peel flour; R3 : basal feed + 150 ppm garlic flour + 3% orange peel flour; R4 : basal feed + 100 ppm garlic flour + 4.5% orange peel flour; R5 : basal feed + 50 ppm garlic flour + 6% orange peel flour; R6 : basal feed + 0 ppm garlic flour + 7.5% orange peel flour. The results showed that supplementation of garlic powder (Allium sativum) and orange peel (Citrus sp) in sheep feed had no significant effect (P > 0.05) on total gas, but significantly affected methane gas (P < 0.05). BNJ results showed that R6 was significantly different with all treatments. This is because the production of methane gas owned by R6 is the lowest. Based on the results of the study, it can be concluded that the supplementation of garlic (Allium sativum) and orange peel (Citrus sp) flour did not affect the total gas production. Supplementation of orange peel flour (Citrus sp) has a significant effect on the production of methane gas. The lowest methane gas production was on basal feeding plus 0 ppm garlic flour plus 7.5% orange peel flour. Bioactive substances in the form of tannins contained in orange peel flour are effective in reducing the production of methane gas.

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