The In Vitro Rumen Fermentability on the Processed Vegetable Waste

Abstract

This experiment was objected to study the in vitro rumen fermentability on the processed vegetable waste. The study was accomplished by two experiments. The first experiment was aimed to select the best processing for vegetable waste. The vegetable wastes from a traditional market in Semarang City were fermented using Lactobacillus bulgaricus and rumen bolus with cassava waste, rice bran, and maize grain as additives. In each combined treatment of innoculant and additive was fermented in anaerob conditon for 0, 1, 2, and 3 weeks, respectively. In each combined treatment of innoculant, additive, and fermentation time was analyzed for its moisture, crude protein, crude fiber, neutral detergent fiber and acid detergent fiber The In Vitro Rumen Fermentability on the Processed Vegetable Waste [Muktiani et al.] 45 content. Among the combined treatments were then selected the best processing for vegetable waste according to the use of L. bulgaricus and rumen bolus, respectively. The selection was determined on the basis of a numerical score for each parameter observed. The results showed that the combination of rice bran of additive and one week of fermentation was the best for fermentation using L. bulgaricus (SSLB). Likewise, the the combination of rice bran of additive and two weeks of fermentation was the best for fermentation using rumen bolus (SSBR). In the second experiment, the processed vegetable wastes from the result of first experiment (SSLB and SSBR) were compared to Pennisetum purpureum (RG), unprocessed vegetable waste from the garbage collecting terminal in Semarang City (SSTPA), and unprocessed vegetable waste from traditional market (SSPT) on the basis of their in vitro rumen fermentability. Parameters of the in vitro rumen fermentability were dry matter (DM) and organic matter (OM) digestibility, rumen production of VFA and N-NH3. The test of in vitro rumen fermentability was conducted using cattle rumen liquid and artificial saliva. The results showed that the DM and OM digestibility of RG was lower (P<0,05) than that of SSPT, but there was no siginificant different among SSTPA, SSLB, and RG in their DM and OM digestibility. The in vitro rumen VFA production among RG, SSTPA, SSLB, and SSBR were not different significantly. The in vitro rumen VFA production of SSPT was higher (P<0,05) than that of RG, SSTPA, SSLB, and SSBR. The in vitro rumen NH3 production among SSPT, SSLB, and SSBR were not different significantly. The in vitro rumen NH3 production of RG and SSTPA were lower (P<0,05) than that of SSPT, SSLB, and SSBR. The fermentation using L.bulgaricus with rice bran for one week was appropriate in processing the vegetable waste. The results could be utilized for further study focusing on the substitution of Pennisetum purpureum with the processed vegetable waste in a ruminant ration. Keywords : processing, vegetable waste, rumen, in vitro