PENINGKATAN NILAI NUTRISI JERAMI PAD! DENGAN FERMENTASI RAGI ISI RUMEN

Abstract

The experiment was aimed to investigate the effect of fermentation with "ragi isi rumen" on nutritive value of rice straw. The experiment was conducted in September, 7th until December, 16th, 2001 in Feed Technology Laboratory and Feed Science Laboratory, Faculty of Animal Agriculture, University of Diponegoro. The experiment was done using rice straw, rumen content (bolus), rice bran, and proximate analyses, fiber analyses and in vitro digestibility apparatus. The treatments were level of "ragi isi rumen" (10, 15, 20% of dry matter of rice straw) and duration of fermentation (4, 6, 8 weeks). The combined treatments of "RIR" level and duration of fermentation on rice straw were: R1Ti = 10% RIR + 4 weeks fermentation R1T2 = 10% RIR + 6 weeks fermentation R1T3 = 10% RIR + 8 weeks fermentation R2T1 = 15% RIR + 4 weeks fermentation R2T2 = 15% RIR + 6 weeks fermentation R2T3 = 15% RIR + 8 weeks fermentation R3T1 = 20% RIR + 4 weeks fermentation R3T2 = 20% RIR + 6 weeks fermentation R3T3 = 20% RIR + 8 weeks fermentation The parameters were crude protein (CP), neutral-detergent fiber (NDF), acid-detergent fiber (ADF) contents, in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD). The experimental design used in the experiment was completely randomized design in factorial 3 x 3 with 3 replications. Data were analyzed using an analysis of variance by orthogonal polynomials. The CP contents of rice straw were 7,90; 9,88; 9,38; 9,31; 11,28; 10,07; 9,49; 11,38; 11,09 for R1T1; RITZ; RiT3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3, respectively. The NDF contents were 81,66; 82,10; 81,38; 83,67; 80,62; 82,29; 82,72; 84,38; 81,73% for RiTi; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3, respectively. The ADF contents were 55,88; 58,12; 57,09; 58,13; 57,60; 57,82; 56,25; 58,75; 57,40% for R1T1; R1T2; R1T3; R231, R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3, respectively. The mean values of IVDMD were 31,75; 33,33; 32,06; 30,06; 32,59; 39,03; 42,30; 39,27; 44,32% for R1T1; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2; R3T3, respectively. The mean values of IVOMD were 28,99; 34,71; 30,98; 30,05; 35,32; 35,66; 40,72; 38,20; 41,64% for RITI; R1T2; R1T3; R2T1; R2T2; R2T3; R3T, ; R3T2 ; R3T3, respectively. The results showed that there was no significant interaction between level of "ragi isi rumen" and duration of fermentation on CP, NDF, ADF contents and IVDMD and IVOMD. The level of "ragi isi rumen" caused a significant (P<0.05) increase in CP content, IVDMD and IVOMD linearly, but gave no significant effect on NDF and ADF contents. Duration of fermentation caused a significant (P<0.05) effect on CP and ADF contents quadratically, but gave no significant effect on NDF content and IVDMD and IVOMD. The conclusions were the level of "ragi isi rumen" up to 20% of dry matter of rice straw could improve CP content and IVDMD and IVOMD. Duration of fennentation of six weeks gave a highest CP content and ADF content. Duration of fermentation of eight weeks gave a highest rate of IVDMD and IVOMD, and lowest content of NDF. According to the experiment results, the use of level of "ragi isi rumen" up to 20% and duration of fermentation of six weeks gave the maximum improvement of nutritive value of rice straw. An in vivo experiment is needed to get more information before application. It was recommended that the use of level of "ragi isi rumen" up to 20% of dry matter of rice straw with duration of fermentation of 7,3 weeks for in vivo experiment. Penelitian ini bertujuan untuk mengkaji pengaruh fermentasi dengan ragi isi rumen (RIR) terhadap nilai nutrisi jerami padi. Penelitian dilaksanakan pada tanggal 7 September sampai dengan tanggal 16 Desember 2001 di Laboratorium Teknologi Makanan Temak dan Laboratorium Ilmu Makanan Ternak Fakultas Peternakan Universitas Diponegoro. Materi yang digunakan dalam penelitian ini adalah jerami padi, isi rumen (bolus), dedak, perangkat analisis proksimat, komponen serat dan kecernaan in vitro. Perlakuan dalam penelitian ini terdiri atas aras RIR yakni 10, 15, 20°A dari bahan kering jerami dan lama fermentasi yakni 4, 6, 8 minggu. Kombinasi perlakuan aras RIR dan lama fermentasi yakni: R1T1 10% RIR + 4 minggu fermentasi R1T2 10% RIR + 6 minggu fermentasi R1T3 10% RIR + 8 minggu fermentasi R2T 15% RIR + 4 minggu fermentasi R2T2 15% RIR + 6 minggu fermentasi R2T3 15% RIR + 8 minggu fermentasi R3T1 20% RIR + 4 minggu fermentasi R3T2 20% RIR + 6 minggu fermentasi R3T3 20% RIR + 8 minggu fermentasi Parameter yang diukur meliputi kadar protein kasar (PK), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), kecernaan bahan kering (KcBK) dan kecernaan bahan organik (KcBO) in vitro. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola falctorial 3 x 3 dengan 3 ulangan. Analisis data menggunakan analisis ragam dengan Polinomial Ortogonal. Kadar PK jerami padi adalah 7,90; 9,88; 9,38; 9,31; 11,28; 10,07; 9,49; 11,38; 11,09% masing-masing untuk R1T1; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3. Kadar NDF adalah 81,66; 82,10; 81,38; 83,67; 80,62; 82,29; 82,72; 84,38; 81,73% masing-masing untuk R1T1; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3 Kadar ADF adalah 55,88; 58,12; 57,09; 58,13; 57,60; 57,82; 56,25; 58,75; 57,40% masing-masing untuk R1T1; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3. Rataan tingkat KcBK in vitro adalah 31,75; 33,33; 32,06; 30,06; 32,59; 39,03; 42,30; 39,27; 44,32% masing-masing untuk RITZ; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3. Rataan tingkat KcBO in vitro adalah 28,99; 34,71; 30,98; 30,05; 35,32; 35,66; 40,72; 38,20; 41,64% masing-masing untuk RITZ; R1T2; R1T3; R2T1; R2T2; R2T3 ; R3T1 ; R3T2 ; R3T3. Hasil penelitian menunjukkan bahwa interaksi aras RIR dan lama fermentasi tidak berpengaruh nyata terhadap kadar PK, NDF, ADF, tingkat KcBKdan KcBO in vitro jerami padi. Aras RIR memberikan pengaruh yang nyata (P<0.05) meningkatkan secara linier kadar PK, KcBK, KcBO, tetapi tidak memberikan pengaruh yang nyata terhadap kadar NDF dan ADF. Lama fermentasi memberikan pengaruh yang nyata secara kuadratik (P< 0.05) terhadap kadar PK clan ADF, tetapi tidak memberikan pengaruh yang nyata terhadap kadar NDF, KcBK dan KcBO in vitro. Kesimpulan dari penelitian ini adalah perlalcuan aras RIR hingga 20% dari bahan kering jerami padi dapat meningkatkan kadar PK, tingkat KcBK dan KcBO in vitro. Lama fermentasi 6 minggu menghasilkan kadar PK dan ADF yang paling tinggi, sedangkan lama fermentasi 8 minggu menghasilkan KcBK dan KcBO in vitro paling tinggi dan kadar NDF paling rendah.erdasarkan keseluruhan hasil penelitian, penggunaan aras RIR hingga 20% dari bahan kering jerami padi dan lama fermentasi 6 minggu dibutuhkan untuk memperoleh peninekatan nilai nutrisi jerami padi yang maksimal. Berdasarkan hasil penelitian ini, disarankan untuk melakukan percobaan in vivo untuk memperoleh infonnasi lanjut sebelum diaplikasikan di lapangan, dan disarankan penggunaan aras ragi isi rumen sebesar 20% dari bahan kering jerami padi dengan lama fermentasi 7,3 minggu untuk percobaan in vivo. erdasarkan keseluruhan hasil penelitian, penggunaan aras RIR hingga 20% dari bahan kering jerami padi dan lama fermentasi 6 minggu dibutuhkan untuk memperoleh peninekatan nilai nutrisi jerami padi yang maksimal. Berdasarkan hasil penelitian ini, disarankan untuk melakukan percobaan in vivo untuk memperoleh infonnasi lanjut sebelum diaplikasikan di lapangan, dan disarankan penggunaan aras ragi isi rumen sebesar 20% dari bahan kering jerami padi dengan lama fermentasi 7,3 minggu untuk percobaan in vivo.