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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Sain Peternakan Indonesia Jurnal Pengabdian Masyarakat Peternakan JURNAL ILMIAH PETERNAKAN TERPADU Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Journal of Tropical Animal Science and Technology REKASATWA : Jurnal Ilmiah Peternakan Jurnal Nukleus Peternakan ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Stock Peternakan Jurnal Peternakan Lahan Kering Jurnal Lembaga Pengabdian Kepada Masyarakat Undana Animal Agricultura
Emma Dyelim Wie Lawa, Emma Dyelim
Program Studi Peternakan, Fakultas Peternakan Kelautan Dan Perikanan, Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Social Sciences Veterinary Other

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PENGARUH PERBANDINGAN RUMPUT ODOT DAN ISI RUMEN SAPI TERHADAP KANDUNGAN FRAKSI SERAT SILASE PAKAN KOMPLIT Djami, Neni A. Eunike; Lawa, Emma D. Wie; A. Hilakore, Maritje; J. L. Lazarus, Edwin
STOCK Peternakan Vol 6, No 1 (2024): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v6i1.1351

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan rumput odot dan isi rumen sapi terhadap kandungan fraksi serat silase pakan komplit, dan untuk mengetahui perlakuan terbaik dari perbandingan rumput odot dan isi rumen sapi terhadap kandungan fraksi serat silase pakan komplit. Materi yang digunakan dalam penelitian ini terdiri dari rumput odot, isi rumen sapi, konsentrat, dan mikroorganisme lokal. Penelitian dilakukan dengan metode eksperimental dengan menggunakan rancangan acak lengkap (RAL) terdiri dari 4 perlakuan 4 ulangan. Perlakuan yang diuji yaitu P0 = 70% rumput odot + 30% konsentrat, P1 = 60% rumput odot + 10% isi rumen sapi + 30% konsentrat, P2 = 50% rumput odot + 20% isi rumen sapi + 30% konsentrat, P3 = 40% rumput odot + 30% isi rumen sapi + 30% konsentrat. Parameter yang diamati yaitu NDF, ADF, selulosa, hemiselulosa, dan lignin. Hasil analisis statistik menunjukan perlakuan berpengaruh sangat nyata (P0 0,01) terhadap peningkatan kandungan NDF, ADF, selulosa, dan lignin juga penurunan kandungan hemiselulosa. Disimpulkan bahwa meningkatnya isi rumen sapi dan menurunnya tingkat rumput odot pada pembuatan silase pakan komplit dapat meningkatkan kandungan NDF, ADF, selulosa, lignin dan menurunkan kandungan hemiselulosa.Kata Kunci: Rumput Odot, Isi Rumen Sapi, Perbandingan, Silase Pakan Komplit, Kandungan Fraksi Serat.
The Effect Of Time Fermentation On The Physical Quality Of Cow’s Rumen Content Silage Ton, Jusril Wina; Wie Lawa, Emma Dyelim; Hilakore, Maritje Aleonor; Lazarus, Edwin J.L
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 11 No. 3 (2023)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v11i3.p176-189

Abstract

The study aimed to determine the effect of fermentation time on the physical quality of cow’s rumen content silage. The study used an experimental method based on a completely randomized design (CRD) with 4 treatments of incubation time and 4 replications. The composition of the silage ingredients was as follows: cow’s rumen contents 60% +  rice bran 35% +  palm sugar 5% + local microorganisms 40 ml. Treatment of the fermentation time was P1: four weeks, P2: six weeks, P3: eight weeks, and P4: ten weeks. The variables observed were color, texture, odor, fungus, and cow’s rumen content silage pH. The results of the Kruskall Wallis Test analysis showed that the treatment had a very significant effect (P <0.01) on texture and odor. Still, they had no significant effect (P>0.05) on color and fungus. The results of ANOVA showed that the treatment had a very significant effect (P<0.01) on the pH value. Based on the results it can be concluded that the different fermentation times affected the texture, odor, and pH value, but not affect the color and fungus existence. The best fermentation time for this research is 8 weeks.
Co-Authors A. Hilakore, Maritje Aploegi, Samson D. Atok, Julai Sisilia Baga, Aloysius Sapa David Agustinus Nguru Dian Trisnawati Salmay Dina, Matilde Djami, Neni A. Eunike Edwin J. L. Lazarus Erna, Servina Nona Franky M S Telupere Hartati, Maria Hartutik (Hartutik) Hilakor, Maritje A. e Hilakore, Maritje A. Imanuel Benu J. L. Lazarus, Edwin Jehabun, Felikianus Lasarus, Edwin J. L Lazarus, Edwin Jermias Lodowik Luh Sri Enawati Luh Sri Enawati Luminata, Fransiska Luruk, Maria Yasinta M. A. Hilakore, M. A. Malo, Jonatan Manu, Arnol Elyasar Mariana Nenobais Mariana Nenobais Maritje A. Hila Kore Maritje A. Hilakore Maritje Aleonor Hilakore Marjuki Marjuki Matheos Filipus Lalus Nenobais, Mariana Omenu, Vebriana Pardianus Meak Rina, Henderina Ara Rivaldi Lazarus Henuk Rut Umbu Zogara S. Chuzaemi Samsiah Selfiana Bui Seran, Maria P. S. E. P Sindi, Maria Sindi Bria Solvi Mariana Makandolu Sulistdjo, Edi Djoko Tahun, Maria Tara T. Nikolaus Ton, Jusril Wina Twen O. Dami Dato