Artikel Ilmiah : D1E010117 a.n. NURANI NARWASTUTY
| NIM | D1E010117 |
|---|---|
| Namamhs | NURANI NARWASTUTY |
| Judul Artikel | Pengaruh Penambahan Bekatul Terhadap Kandungan Protein Kasar Dan Serat Kasar Pada Silase Jerami Jagung Manis |
| Abstrak (Bhs. Indonesia) | Penelitian dilaksanakan pada tanggal 2 Agustus 2016 sampai 29 Agustus 2016. Penelitian dilaksanakan di Experimental Farm dan Laboratorium Ilmu Bahan Makanan Ternak Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Tujuan penelitian ini adalah untuk mengkaji kandungan protein kasar dan serat kasar pada silase jerami jagung manis yang ditmbahkan bekatul serta mengkaji level bektul terbaik pada silase jerami jagung manis ditinjau dari kandungan protein kasar dan serat kasarnya. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan. Setiap perlakuan diulang 4 kali. Materi yang digunakan adalah 40 kg jerami jagung manis. Adapun perlakuannya adalah R0 (2 kg jerami jagug manis ditambahkan 0% bekatul), R1 (2 kg jerami jagung manis ditambahkan 10% bekatul), R2 (2 kg jerami jagung manis ditambahkan 20% bekatul), R3 (2 kg jerami jagung manis ditambahkan 30% bekatul). Persentase level bekatul didasarkan pada bobot jerami jagung manis. Peubah yang diukur yaitu kandungan protein kasar dan serat kasar. Data yang diperoleh dianalisa dengan analisis variansi. Uji lanjut yang digunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan bekatul dapat meningkatkan kandungan serat kasar silase jerami jagung manis dengan rataan pada perlakuan R0 = 10,29 ± 0,28 ; R1 = 10,19 ± 0,64 ; R2 = 11,78 ± 0,38 ; R3 = 11,45 ± 0,55. Uji lanjut orthogonal polynomial digambarkan dengan persamaan garis Y=10,71 + 0,05X dengan nilai R2 = 68,89%. Penambahan bekatul dapat menurunkan kandungan serat kasar silase jerami jagung manis dengan rataan pada perlakuan R0 = 29,29 ± 0,28 ; R1 = 22,71 ± 2,15 ; R2 = 22,14 ± 1,09 ; R3 = 18,00 ± 1,54. Uji lanjut orthogonal polynomial digambarkan dengan persamaan garis Y= 28,201 – 0,34X dengan nilai R2 = 47,65%. Hal ini dapat disimpulkan bahwa semakin tinggi level bekatul dapat meningkatkan kandungan protein kasar dan menurunkan kandungan serat kasar silase jerami jagung manis dengan level optimal penambahan bekatul 20%. |
| Abtrak (Bhs. Inggris) | An experiment was carried out from August 2nd up to August 29th 2016. The purpose of this study was to evaluate the effect of rice bran and usage the best level rice bran to the contents of crude protein and crude fiber of stover sweet corn silage. The research design was Completely Randomized Design (CRD). There were 4 treatments, each of which consisted of four replications. The treatments were : R0 = 2 kg of sweet corn stover without rice bran; R1 = 2 kg of sweet corn stover + 10% of rice bran; R2 = 2 kg of sweet corn stover + 20% of rice bran; R3 = 2 kg of sweet corn stover + 30% of rice bran, fresh weight basis. The observed variables were crude protein and crude fiber concentrations. Data obtained would be tabulated and then analized by using a variance analysis. Further tests used orthogonal polynomial test. The results showed that supplementation with rice bran can be increases the crude protein and decreases crude fiber concentration in sweet corn stover silage, with the average value of crude protein in the treatment of R0 was 10.29 ± 0.28 ; R1 was 10.19 ± 0.64 ; R2 was 11.78 ± 0.38 and R3 was 11.45 ± 0.55. Orthogonal polynomial test described by the equation Y=10,71 + 0,05X with the value of R2 was 68,89%. The supplementation with rice bran can be decreases crude fiber sweet corn stover silage with the average value of crude fiber in the treatment of R0 was 29,29 ± 0,28 ; R1 was 22.71 ± 2.51 ; R2 was 11.45 ± 0.55 and R3 was 18.00 ± 1.54. Orthogonal polynomial test described by the equation Y= 28,201 – 0,34X with the value of R2 was 47,65%. It can be concluded that the usage of rice bran increases the crude protein content and decreases crude fiber. The level 20% of rice bran results a better quality of sweet corn stover silage. |
| Kata kunci | silase, jagung manis, bekatul, protein kasar, serat kasar |
| Pembimbing 1 | Nur Hidayat |
| Pembimbing 2 | Tri Rahardjo |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2016-11-10 16:09:46.324641 |