Pengaruh Aras Pemberian Tetes dan Lama Pemeraman yang Berbeda Terhadap Protein Kasar dan Serat Kasar Silase Hijauan Sorgum (Effect Of Different Level Of Molasses And Time Of Periode Fermentation On Crude Protein And Crude Fiber Of Sorgum Green Forage As Silage)

Abstract

The Objective of the research was to determine the effect of different level of molasses and time of periode fermentation on crude protein and crude fiber of sorgum green forageas silage. Research was conducted in Technology Animal Nutrition Departement, Animal Science Faculty of Diponegoro University. Level of molasses was 0, 2, 4, 6% weight/weight an time periode of fermentation was 14, 21 and 28 day. Data collection consist of crude protein and crude fiber. Data, then, were analyzed using analysis of variance (Anova) based on the completely randomized design. To Compare among treatment means using Duncan Multiple Range Test. Result of this research showed that there were interaction effect between level of molasses and time of periode on the crude protein and crude fiber content. Level of molasses significantly increased crude protein on the different time periode of fermentation. Crude fiber significantly decreased on the time periode of fermentation at 14 and 21 day but increased on the time periode of fermentasion at 28 day. The utilization of added molasses 6% and 21 day time of period showing the best crude protein content. Tujuan penelitian adalah untuk mengkaji pengaruh aras penanibahan tetes dan lama pemeraman yang berbeda terhadap kandungan protein kasar dan serat kasar silase hijauan sorgum. Penelitian dilaksanakan di Laboratorium Teknologi Makanan Ternak Fakultas Peternakan Universitas Diponegoro. Aras tetes yang digunakan adalah 0, 2, 4 dan 6 % (bobot/bobot). Lama pemeraman adalah 14, 21 dan 28 han. Parameter yang diamati adalah kandungan protein kasar dan serat kasar. Data yang diperoleh dilakukan analisis ragam dengan rancangan Acak Lengkap pola factorial. Perbedaan antar perlakuan diuji dengan uji wilayah ganda Duncan. Hasil Penelitian memperlihatkan bahwa terdapat pengaruh interaksi antara factor aras tetes dan lama pemeraman terhadap kadar protein kasar dan serat kasar silase hijauan sorgum. Penambahan aras tetes nyata meningkatkan kandungan protein kasar seilase hijauan sorgum pada setiap lama pemeraman. Serat kasar nyata menurun dengan penambahan aras tetes yang semakin meriingkat pada lama fermentasi 14 dan 21 hari tetapi nyata meningkat pada lama fermentasi 28 hari.