| NIM | D1A017170 |
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| Namamhs | ROFI AGUSTINA RAHAYU |
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| Judul Artikel | KECERNAAN PROTEIN DAN SERAT KASAR PAKAN KAMBING BERBASIS INDEKS SIKRONISASI PROTEIN-ENERGI DENGAN SUMBER PROTEIN LEGUMINOSA YANG BERBEDA SECARA IN VITRO
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| Abstrak (Bhs. Indonesia) | Penelitian telah dilakukan untuk mengkaji kecernaan protein dan serat kasar pakan kambing berbasis indeks sinkronisasi protein-energi dengan sumber protein leguminosa yang berbeda secara in vitro. Bahan yang digunakan adalah cairan dari 3 ekor kambing diambil segera setelah kambing dipotong yang berasal dari RPH Sokaraja, bahan pakan yang digunakan terdiri dari rumput raja, turi, lamtoro, onggok, dedak, pollard, ampas tahu, bungkil kelapa, dan mineral. Indeks sinkronisasi yang digunakan 0,4; 0,5; dan 0,6. Peralatan yang digunakan antara lain timbangan analitik ketelitian 0,0001 gram, blender, termos, nampan, saringan, plastik, alat tulis, serta seperangkat alat dan bahan analisis kecernaan protein dan serat kasar. Pengukuran kecernaan protein dan serat kasar menggunakan metode Sutardi (1979). Rancangan penelitian menggunakan Rancangan Acak Lengkap Pola Faktorial. Faktor A adalah indeks SPE dan faktor B adalah jenis leguminosa dengan 6 kombinasi perlakuan dan masing-masing diulang sebanyak 4 kali, sehingga terdapat 24 unit percobaan. Perlakuan tersebut yaitu: P1 = Penambahan daun turi 10% dengan indeks SPE 0,4, P2 = Penambahan daun turi 10% dengan indeks SPE 0,5, P3 = Penambahan daun turi 10% dengan indeks SPE 0,6, P4 = Penambahan daun lamtoro 10% dengan indeks SPE 0,4, P5 = Penambahan daun lamtoro 10% dengan indeks SPE 0,5, P6 = Penambahan daun lamtoro 10% dengan indeks SPE 0,6. Hasil analisis variansi menunjukan bahwa interaksi antara penambahan sumber protein leguminosa dan penggunaan indeks SPE berpengaruh sangat nyata (p < 0,01) terhadap kecernaan protein dan serat kasar. Berdasarkan hasil penelitian disimpulkan bahwa interaksi terbaik antara jenis hijauan leguminosa dengan indeks SPE terhadap kecernaan protein dan serat kasar dihasilkan oleh pakan yang diberi sumber protein leguminosa turi dengan indeks SPE 0,6.
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| Abtrak (Bhs. Inggris) | Research has been conducted to examine the digestibility of protein and crude fiber of goat feed based on protein-energy synchronization index with different sources of legume protein in vitro. The material used is liquid from 3 goats taken immediately after the goats are slaughtered from Sokaraja RPH, the feed ingredients used consist of king grass, turi, lamtoro, onggok, bran, pollard, tofu dregs, coconut cake, and minerals. The synchronization index used is 0.4; 0.5; and 0.6. The equipment used includes analytical balance with an accuracy of 0.0001 gram, blender, thermos, tray, filter, plastic, stationery, as well as a set of tools and materials for digestibility analysis of protein and crude fiber. Measuring the digestibility of protein and crude fiber using the Sutardi method (1979). The research design used a completely randomized design with a factorial pattern. Factor A is the SPE index and factor B is the type of legume with 6 treatment combinations and each was repeated 4 times, so there were 24 experimental units. These treatments were: P1 = Addition of 10% turi leaves with an SPE index of 0.4, P2 = Addition of 10% turi leaves with an SPE index of 0.5, P3 = Addition of 10% turi leaves with an SPE index of 0.6, P4 = Addition of leaves lamtoro 10% with an SPE index of 0.4, P5 = Addition of 10% lamtoro leaves with an SPE index of 0.5, P6 = Addition of 10% lamtoro leaves with an SPE index of 0.6. The results of the analysis of variance showed that the interaction between the addition of legume protein sources and the use of the SPE index had a very significant effect (p < 0.01) on the digestibility of protein and crude fiber. Based on the results of the study, it was concluded that the best interaction between forage legumes and the SPE index on digestibility of protein and crude fiber was produced by feed given a protein source of turi legumes with an SPE index of 0.6. |
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| Kata kunci | Hijauan Leguminosa, Pakan, Indeks SPE, Kecernaan |
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| Pembimbing 1 | Prof. Dr. Ir. F. M. Suhartati, SU |
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| Pembimbing 2 | Prof. Dr. Ir. Wardhana Suryapratama, MS |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2022-07-05 14:52:46.625315 |
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