Artikel Ilmiah : D1E013005 a.n. CAHYATI
| NIM | D1E013005 |
|---|---|
| Namamhs | CAHYATI |
| Judul Artikel | KONSENTRASI VFA DAN N-NH3 CAIRAN RUMEN KAMBING YANG MENDAPAT PAKAN BATANG PISANG FERMENTASI DENGAN PENAMBAHAN ONGGOK |
| Abstrak (Bhs. Indonesia) | Penelitian yang bertujuan mengkaji pengaruh penggunan batang pisang fermentasi dengan penambahan onggok terhadap konsentrasi volatile fatty acid (VFA) dan konsentrasi N-NH3 rumen kambing. Telah dilaksanakan dari tangal 1 Januari sampai 17 Februari 2017. Materi yang digunakan adalah cairan rumenkambing sebagai sumber inokulum yang berasal dari tiga kambing jawarandu jantan dan batang pisang fermentasi menggunakan effective microorganism (EM4) dengan penambahan onggok. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola searah dengan 7 perlakuan dan 4 ulangan. Perlakuan terdiri dari P1 (Pakan 50% konsentrat + 50% rumput lapang), P2 (Pakan 50% konsentrat + 25% rumpt lapang + 25% batang pisang tanpa fermentasi), P3 (Pakan 50% konsentrat + 50% batang pisang tanpa fermentasi), P4 (Pakan 50% konsentrat + 25% rumput lapang + 25% batang pisang fermentasi),P5 (50% konsentrat + 50% batang pisang fermentasi),P6 (Pakan 50% konsentrat + 25% rumput lapang + 25% batang pisang fermentasi dengan penambahan onggok), P7 (Pakan 50% konsentrat + 50% batang pisang fermentasi dengan penambahan onggok). Peubah yang diukur adalah konsentrasi VFA dan konsentrasi N-NH3. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji beda nyata jujur. Hasil penelitian menunjukan bahwa perlakuan berpengaruh nyata (P<0.05) terhadap konsentrasi VFA dan berpengaruh sangat nyata (P<0.01) terhadap konsentrasi N-NH3. Namun setelah dilakukan uji beda nyata jujur ternyata perlakuan tidak berpengaruh terhadap konsentrasi VFA. Konsentrasi N-NH3 terendah dicapai oleh perlakuan 50% batang pisang fermentasi (P5) namun tidak berbeda dengan perlakuan 50% batang pisang tanpa fermentasi (P3) dan 50% batang pisang fermentasi yang ditambah onggok (P7). Ditinjau dari konsentrasi VFA dan N-NH3 dapat disimpulkan bahwa perlakuan batang pisang fermentasi yang ditambah onggok dapat menggantikan rumput lapang 100%. |
| Abtrak (Bhs. Inggris) | The objectives of this research were to determine the effect of the use of banana stem fermentation with the addition of cassava on the VFA and N-NH3 concentrations in goat rument. The research was conducted from 1st of January until 17th of February, 2017. The materials used were the rumen fluid as a source of inoculum derived from three male jawarandu goat and banana stem fermentation using effective microorganism (EM4) with the addition of cassava by product. The research was conducted with the experimental method, using a completely randomized design (CRD) with 7 treatments and 4 replications. The treatment consisted of P1 (50% concentrate + 50% grass field), P2 (50% concentrate + 25% grass field + 25% of the banana stems without fermentation), P3 (50% concentrate + 50% of the banana stemwithout fermentation) , P4 (50% concentrate + 25% grass field + 25% of the banana stems fermentation), P5 (50% concentrate + 50% of the banana stems fermentation), P6 (50% concentrate + 25% grass field + 25% of the banana stems fermentation with the addition of cassava by product), P7 (50% concentrate + 50% of the banana stems fermentation with the addition of cassava by product). Variables measured were volatile fatty acid and nitrogen ammonia concentration. Data were analyzed by analysis of variance followed by honesty significant difference test. The results showed that the treatment significantly (P <0.05) affected volatile fatty acid concentration and highly significantly (P<0.01) nitrogen ammonia affected concentration. However, after honesty significantly difference test turned out to be treatment did not affect theconcentration of volatile fatty acid. The lowest concentration of nitrogen ammonia was achived by the treatment of 50% banana stem fermentation (P5) but not differenttreatment of 50% banana stems without fermentation (P3) and 50% banana stems fermentation with addition of cassava by product (P7). From the concentration of volatile fatty acid and nitrogen ammonia it can be concluded that the treatment of banana stems fermentation with the addition of cassava by product can replace a 100% of field grass. |
| Kata kunci | VFA, N-NH3, batang pisang, fermentasi, onggok. |
| Pembimbing 1 | Prof.Dr.Ir.Wardhana Suryapratama,MS |
| Pembimbing 2 | Prof.Dr.Ir.FM Suhartati,SU |
| Pembimbing 3 | |
| Tahun | 2017 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2017-04-19 18:44:25.732182 |