Update Artikelilmiah: 9036

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Abstrak (Bhs. Indonesia)

Penelitian berjudul Suplementasi Ekstrak Kulit Bawang Putih (Allium sativum) dalam Pakan Sapi Perah Pengaruhnya Terhadap Total Bakteri dan Amonia Secara In Vitro dilaksanakan pada 1 Mei sampai 10 Juni 2014. Materi yang digunakan dalam penelitian ini adalah cairan rumen sapi perah dan pakan dasar sapi perah tersusun atas hijauan : konsentrat yaitu 60% : 40%. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan yaitu R1 : Substrat dasar + mineral organik (0.3 ppm Selenium + 1.5 ppm Chromium + 40 ppm Zink-lysinat) + 0 ppm ekstrak kulit bawang putih; R2 : R1 + mineral organik + 15 ppm ekstrak kulit bawang putih; R3 : R1 + mineral organik + 30 ppm ekstrak kulit bawang putih; R4 : R1 + mineral organik  + 45 ppm ekstrak kulit bawang putih; R5 : R1 + mineral organik  + 60 ppm ekstrak kulit bawang putih. Peubah yang diamati adalah total bakteri dan amonia serta data dianalisis menggunakan analisis variansi dan dilanjutkan uji Orthogonal Polynomial. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh terhadap peningkatan total bakteri (P<0.01) dan berpengaruh terhadap konsentrasi konsentrasi (P>0,05). Taraf terbaik pemberian ekstrak kulit bawang putih (Allium sativum) pada perlakuan R5 yaitu 60 ppm. Level optimum amonia ditunjukkan pada perlakuan R4 yaitu penambahan ekstrak Allium sativum 45 ppm, dengan nilai 16.88 ± 1.439 mM. Hasil yang didapatkan tidak sesuai pada hipotesis, karena perlakuan hanya meningkatkan total bakteri dan tidak dapat mempertahankan konsentrasi amonia.

Abtrak (Bhs. Inggris)

The title of this research was “Supplementation of Extracts Garlic Husk (Allium sativum) in the Diet of Dairy Cattle and its Effect on Total Bacteria and Ammonia by In Vitro”. The study was conducted from 1st of May  until 10th of June 2014. The materials of the research were rumen fluid of dairy cattle obtained basic substrate from feed of dairy cattle composed of 55% grass, 5% Gliricidae maculata and 40% concentrate (CP 15.4%, CF 23.3%, TDN 61.2%). The research method was experimental, using Completely Randomized Design (CRD). The treatments were R1 = basic substrat  +  organic minerals (0.3 ppm Selenium + Chromium + 1.5 ppm 40 ppm Zinc-lysinat) + 0 ppm of garlic husk extract, R2 = R1 +  organic minerals  + 15 ppm of garlic husk extract; R3 =R1 +  organic + 30 ppm of garlic husk extract; R4 = R1 +  organic minerals + 45 ppm of garlic husk extract; R5 = R1 +  organic minerals  + 60 ppm of garlic husk extract.  Data were analyzed using analysis of variance followed by Orthogonal Polynomial Test. The results showed that the treatment affected total bacteria (P<0.01). The optimum level of supplementation of garlic husk extract that highest level was achieved by effected total bacteria 60 ppm. Whereas, ammonia concentration showed that the treatment R4 was supplementation of garlic husk extract 45 ppm, with the value of 16.88 ± 1.439 mM. The results were different to hypothesis, because the treatments only increased total bacteria and couldn’t preserve ammonia concentration.

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