Update Artikelilmiah: 6718

RAGIL DARMAWAN

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Abstrak (Bhs. Indonesia)

Penelitian ini dilaksanakan mulai tanggal 1 April 2013 sampai 22 Juli 2013 di Laboratorium Ilmu Bahan dan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman. Tujuannya untuk mengetahui kadar VFA dan N-NH3 pada kulit buah kakao terfermentasi dengan berbagai level”Probiotik x”. Materi yang digunakan dalam penelitian ini adalah kulit buah kakao, cairan rumen sapi potong, “Probiotik x”, dan urea. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu K0 = Kulit buah kakao tanpa fermentasi, K1 = Kulit buah kakao fermentasi “Probiotik x” 1%, K2 = Kulit buah kakao fermentasi “Probiotik x” 3%, dan K3 = Kulit buah kakao fermentasi “Probiotik x” 5%. Peubah yang diukur adalah produksi VFA dan N-NH3. Data dianalisis menggunakan analisis variansi dan dilanjutkan uji Orthogonal Polinomial. Hasil menunjukkan bahwa konsentrasi VFA yaitu K0 92,4 ± 12,80 mM, K1 104,0 ± 11,52 mM, K2 147,2 ± 18,70 mM, K3 94,4 ± 7,73 mM dan konsentrasi N-NH3 yaitu K0 16,68 ± 0,48 mM, K1 17,20 ± 0,24 mM, K2 17,60 ± 0,86 mM, K3 17,84 ± 1,74 mM. Analisis variansi menunjukan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kadar VFA, sedangkan hasil kadar pada N-NH3 tidak berpengaruh nyata (P>0.05). Berdasarkan uji orthogonal polynomial perlakuan berpengaruh secara kuadrater (P<0,01) terhadap kadar VFA dengan persamaan konsentrasi y = 85.003015 + 404.74372 x – 760.80402 x2 dan koefisien determinasi (r2) 60.93 %. Berdasarkan hasil penelitian dapat disimpulkan bahwa fermentasi kulit buah kakao menggunakan “Probiotik x” taraf 0,3 % baik digunakan untuk meningkatkan kadar VFA dan NH3 secara in-vitro.

Abtrak (Bhs. Inggris)

The research was conducted from 1st of April 2013 to 22nd of July 2013 in the Laboratory of Nutrition Science and Animal Feed of Animal Science Faculty, Jenderal Soedirman University. The aim of the research was to examine the levels of VFA and N-NH3 in fermented cocoa pods with various levels of “Probiotic x”. The materials of the research were cocoa pods, rumen fluid of beef cattle, “Probiotic x” and urea. The research method was experimental using Completely Randomized Design (CRD) with 4 treatments and 5 replicaties i.e were K0 = cocoa pods unfermented, K1 = cocoa pods fermented by 1% “Probiotic x”, K2 = cocoa pods fermented by 3% “Probiotic x”and K3 = cocoa pods fermented by 5% “Probiotic x”. Variables measured were the production of VFA and N-NH3. The data were analyzed using Analysis of Variance and continued by Orthogonal Polynomial Test. The result of VFA concentrations were K0 92.4 ± 12.80 mM, K1 104.0 ± 11.52 mM, K2 147.2 ± 18.70 mM, K3 94.4 ± 7.73 mM and the concentration of N-NH3 were K0 16.68 ± 0.48 mM, K1 17.20 ± 0.24 mM, K2 17.60 ± 0.86 mM, K3 17.84 ± 1.74 mM. The result of analysis variance showed that the fermentation by “Probiotic x” on cocoa pods had very significant effects (P<0,01) on the levels of VFA, while the result of N-NH3 concentrations were not significantly (P>0.05) effected by the treatment. Based on orthogonal polynomial test, there was a quadratic
treatment effect (P<0.01) on the concentration of VFA with an equation, y = 85.003015 + 404.74372 x – 760.80402 x2 and the coefficient of determination (r2) of 60.93%. Based on the results of this study it was concluded that the fermentation of cocoa pods using "Probiotics x" at the level of 0.3% is the best used to increase the levels of VFA and NH3 by in vitro.

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