PENGUJIAN KUALITAS AMPAS TEBU (BAGASSE)SEBAGAI SUMBER PAKAN SERAT SECARA IN SACCO DENGAN KOMBINASI PERLAKUAN FISIK DAN BIOLOGI

Abstract

Research were conducted over 6 months in Animal Science Faculty Diponegero University, Semarang and Animal Science Faculty Gadjah Made University, Yogyakarta. Materials used in the research were bagasse collected from Trangkil Sugareane IndustrY, 1 Pati and 7' vtridee from Faculty of Agricultur Technology Gadjah Mada University, Yogyakarta. The objective of the research was to determine the combination effect of puff cbokirig and fermentation using 7". viridee on in saceo degradation of DM, OM and NOT, Puff cooking of bagasse was done using aUtoclave on 30% water Content and 121°C with the level of puff cooking (as )"'actor I) 30, and 45 minutes. Puff cooked bagasse then fermented using T. viridee on 60% water content with periode of fermentation 0, 2 and 4 weeks (as Factor II). In sacco test to determine OM, OM and N1DF degradation using 3 heads of fistulated female-non lactating PEN cattle, Laboratory animals were fed forage and concentrate 'in 70:30 balance. Incubation was done with 7 incubation interval (2, 4, '8, 16, 24, 48 and 72 hours). There were 6 replications in every kinetic of incubation. Collected data as kinetic degradation of DM, OM and NDF were counted according to Orskov and McDonald' (1.979) and were analyzed by completely randomized design in lactonal pattetn, 2 x 3, 6 replications using computer programme ol' Sen Program Statistik accoiding to and Pamardiyanto (1990) dilakukan selama 6 bulan di Fakultas Peternakan Universitas Diponegor0, iemarang daft Fakultas Petontakan Universitet' Gadjah Mada, Yogyakarta. Sebagai bahan tereobaan adalah ampas tebu (bagasse)idari Pabrik Oula Trangkil, Pati Jawa Tengah dan solat virldee yang diperoleh dad Fakultas Teinologi Pertanian, Universitas ,Oadjah viada, YOgyakarta. 'enditian ini bertujuati untuk mengetahui pengaruh kombiaasi pemasaktut clan fermentasi iengan P. vndee terhadap dogradast BK, BO dan NDF seem& in sacco.Pemasakan ampas ebu dilakukan dengan kadar air 30% menggunakan autoclave pada suhu I21°C dengan ama pemasakan bertingkat (Faktor 1), yakni 30 dan 45 menit. -Ampas tebu yang telah iimasak kemudian diferMentosi dengatt 7: virdeei pads kadar air 60% dongan liana ermentasi (Faktor II) 0, 2, dart 4 Minggu, Uji tn sacco dilakukan wg, mengetabui legradasi BK, BO dan NDF menggunakan 3 ekor sapi PF1-1 betina tidak laktasi yang total) lifistulasi bagian rurnennya. Tomah petcobaan diberi pakan Nauru, don konsearrat lengan perbandingan 70 : 30, 1nkuboSi dilakukan dengatt 7 interval inkubasi (2, 4, 8, 16,' ?4, 48 dan 72 jam). Setiap:ktnetik diadakan 6kali Mangan, Data yang diperoleh berupa cinetik degradasi SK, BO dan NDE dihitung deagart. model Orskov dan McDonald (1979) Ian dilakukan analisis mgam dalam Ranqangan Aeak Lengkap (aAL) Poia Faktorial 2 x 3, lengan 6 ulangan melalui program komputer Seri Program Statistik (SPS) menurut Had ian Pamardiyanto (1990)• Iasi1 penelitiaa menunjukken bahwa perlakuan lama pemasakan dan fennentasi delgan viridee yang meingkat &pat moningkatkan DT$K, DTBO dan DINDP (P<0,01). nteraks• antant-porskuttr piltursakatt d(tn 'retmentast natnpak sangat nyata (P<0,01). , )egradasi tertinggi ampas tebu pereobain dicapat pada kombmasi per(akuan,pemasakan 15 menit da dilattjutkan dengan fermentasi selama 4 min/2811