PENGARUH PENGGUNAAN ARAS SUMBER PROBIOTIK KOMERSIAL TERHADAP NILAI GIZI JERAMI PADI SEBAGAI PAKAN TERNAK SAPI POTONG

Abstract

Research on the improvement of the nutrient quality of rice straw has been , conducted through fermentation using pro-biotic materials. This research aims were to measure the influence of probiotic utilization in fermentation process to the nutrition content and ferment-ability to the rice straw during in-vitro test. This experiment was conducted using 3 x 3 factorial in Completely Random I Design (CRD). Factor A was level of the probiotic content molasses content (0.25%, 0.5%, and 0.75% of the total weight), while factor B was the duration of incubation 2, 3, and 4 weeks). Variable observed in this research are dry matter digestibility, organic matter digestibility, crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicellulose. Statistical analysis showed that the different level of pro-biotic material and the duration of incubation are significantly interacted (P<0,05) in influencing CP content, but was not significantly interacted (P>0,05) in influencing ADF, NDF, and hemi-cellulose content. However, the duration of incubation was detected significantly (P<0.05) influence to the ADF content; while, the NDF and hemi-cellulose contents were not significantly (P>0.05) influenced by neither pro-biotic level nor the duration of incubation. In-vitro test to the fermented straw showed that the pro-biotic level and the duration of incubation are not significantly influenced (P>0.05) to the ADF, NDF, and hemi-cellulose content, but significantly (P<0.05) decreased the digestibility of dry matter and organic matter. The average of CP content of the fermented rice straw for all treatment combinations were 6.92%. The average ADF content, however, is 46.48%for T1 and T2, was significantly higher (P<0.05) than 45 49% for T3, while the average content of NDF and hemicellulose were 73.63% and 28.15%. The average dry matter digestibility of fermented rice straw was 30.13, 39.92, 36.08%, for P1, P2, and P3, respectively; and was 33.81% for the average of T1 and T2 (not significantly different) and 36.08% for T3. The average of Organic matter digestibility was 31.09, 39.93, and 34.65 for Pl, P2 and P3, respectively; and 33.91, 35.02, and 36.74% for T1, T2 and T3, respectively. It might be concluded that the different level of pro-biotic use and the duration of incubation were significantly interacted in influencing protein content of the fermented rice straw, but was not significantly interacted in influencing NDF, ADF and hemi-cellulose contents. The use of 0.53% of pro-biotic with the incubation time 3 weeks is recommended in order to prepare the fermented rice straw for cattle feed. Upaya untuk meningkatkan nilai gizi jerami padi telah diteliti melalui penggunaan probiotik melalui proses amoniasi fermentasi. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan probiotik dalam proses fermentasi terhadap nilai gizi dan fermentabilitas jerami padi secara in vitro. Penelitian dilakukan dalam Rancangan Acak Lengkap (RAL) pola faktorial 3 X 3 dengan 3 kali ulangan, faktor I adalah aras probiotik (0,25, 0,5 dan 0,75% dari bobot jerami padi) dan faktor kedua adalah lama pemeraman (2, 3, dan 4 minggu). Variabel yang diamati meliputi kecernaan bahan kering (KcBk), kecernaan bahan organik (KcBo), persentase protein kasar (PK), "netral detergent fiber" (NDF), "acid detergent fiber" ADF dan hemiselulosa. Data diolah secara statistik dengan Uji F, untuk menguji perbedaan antar perlakuan dilakukan Uji Duncan's, dan untuk mengatahui perlakuan yang terbaik digunakan uji Regresi Polinomial. Hasil analisis statistik menunjukkan penggunaan aras sumber probiotik dan lama pemeraman berintaraksi secara nyata (P < 0,05) terhadap kandungan PK, namun tidak berinteraksi (P > 0,05) terhadap ADF, NDF dan hemiselulosa, namun secara individu lama pemeraman secara nyata (P<0,05) hanya berpengaruh pada kandungan ADF, sedangkan kandungan NDF dan hemisellulosa tidak dipengaruhi oleh aras probiotik dan lama pemeraman. Uji in vitro terhadap produk fermentasi menunjukkan bahwa aras probiotik dan lama pemeraman tidak menyebabkan perbedaan (P>0,05) terhadap kandungan ADF, NDF dan hemisellulosa secara nyata (P < 0,05) dan sangat nyata (P < 0,01) dapat menurunkan KcBK dan secara individual signifikan ( P < 0,05) dapat menurunkan KcB0. Rata-rata kandungan PK jerami padi fermentasi untuk masing-masing kombinasi perlakuan sebesar 6,92% untuk P2T1, P3T1, P2T2, P3T2, P1T3, dan P2T3 yang tidak berbeda (P>0.05). Rata-rata kandungan ADF untuk masing¬masing perlakuan sebesar 46,48 dan 45,49%, masing-masing untuk rata-rata T1 dan T2, dan T3. Rata-rata kandungan NDF dan hemisellulosa masing-masing sebesar 74,63 dan 28,15%. Rata-rata nilai KcBk jerami padi fermentasi masing¬masing kombinasi perlakuan sebesar 30,13, 39,92, 36,65% masing-masing untuk P1, P2, dan P3, dan 33,81, 36,08% masing-masing untuk T1 dan T2 (tidak berbeda nyata) dan T3. Rata-rata KcBo sebesar 31,09, 39,93 dan 34,65, masing¬masing untuk T1 dan T2 (tidak berbeda nyata), T2 dan T3 (tidak berbeda nyata). Kesimpulan dari penelitian ini adalah aras penggunaan probiotik dan lama pemeraman berinteraksi secara nyata terhadap kandungan protein kasar jerami padi fermentasi, namun tidak terhadap kandungan NDF, ADF dan hemisellulosa. Dalam pembuatan fermentasi jerami padi sebaiknya penggunaan aras probiotik sebesar 0,53% dengan lama pemeraman 4 minggu.