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All Journal Jurnal Peternakan Lahan Kering
Marthen Yunus
Fakultas Peternakan Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Social Sciences Veterinary

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Pengaruh Substitusi Jagung Giling dan Dedak Padi dengan Tepung Sabut Kelapa Muda Hasil Fermentasi Khamir (Saccromyces Cerevisiae) terhadap Fermentasi Rumen In Vitro: The Effect of Substituion of Milled Corn and Rice Bran with Young Coconut Flour Fermented by Yeast (Saccromyces cerevisiae) on Rumen Fermentation in Vitro. Yosefa Lestari Mansay; Marthen Yunus; Gusti Ayu Yudiwati Lestari
Jurnal Peternakan Lahan Kering Vol. 3 No. 1 (2021): Maret
Publisher : Jurnal Peternakan Lahan Kering

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi jagung giling dan dedak padi dengan tepung sabut kelapa muda hasil fermentasi khamir Saccharomyce cerevisiae dalam pakan konsentrat terhadap konsentrasi pH rumen, VFAdanNH3 secara in vitro.Metode yang digunakan dalam penelitian ini adalah metode percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan 3 ulangan.Adapun perlakuan dalam penelitian ini adalah P0; pakan konsentrat tanpa tepung sabut kelapa muda fermentasi (kontrol), P1=substitusi jagung giling dan dedak padi dengan 10% tepung sabut kelapa muda fermentasi Saccharomyces cerevisiae dalam pakan konsentrat; P2=substitusi jagung giling dan dedak padi dengan 20% tepung sabut kelapa muda fermentasi Saccharomyces cerevisiae dalam pakan konsentrat; P3=substitusi jagung giling dan dedak padi dengan 30% tepung sabut kelapa muda fermentasi Saccharomyces cerevisiae dalam pakan konsentrat. Data yang diperoleh dianalisis menggunakan Analisis Of Variance(ANOVA). Dari  penelitian yang dilakukan diperoleh hasil rataan pH  P0= 6,73±0,03 P1= 6,67±0,06 P2= 6,53±0,03 P3= 6,80,±0,06 rataan konsentrasi VFA (mM) P0= 95,01±7,13 P1= 95,50±2,00 P2= 97,30±6,87 P3= 97,88±6,99 rataan konsentrasi NH3(mM) P0= 8,52±0,03 P1=8,11±0,06 P2= 8,55±0,03 P3= 8,50±0,06 Hasil analisis statistik menunjukkan bahwa perlakuan berpengaruh tidaknyata (P>0.05) terhadap konsentrasi pH rumen VFA,dan NH3 secara in vitro. Dari penelitian ini dapat disimpulkan bahwa  penggunaan tepung sabut kelapa muda terfermentasi dalam pakan konsentrat tidak memberikan pengaruh nyata terhadap konsentrsipH  rumen VFA, dan NH3 Kata kunci : Fermentasi, Saccharomyces cerevisiae, Sabut Kelapa Muda, VFA, NH3 pH   The purpose of this study was to determine the effect of substitution of milled corn and rice bran with coconut husk flour fermented yeast Saccharomyce cerevisiae in concentrate feed on the rumen pH, concentrations of VFA and NH3in vitro. The method used in this study was an experimental method using a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments in this study were P0; concentrate feed without fermented young coconut husk flour (control), P1 = substitution of milled corn and rice bran with 10% coconut husk fermented Saccharomyces cerevisiae flour in concentrate feed; P2 = substitution of milled corn and rice bran with 20% coconut husk flour fermented Saccharomyces cerevisiae in concentrate feed; P3 = substitution of milled corn and rice bran with 30% coconut husk flour fermented Saccharomyces cerevisiae in concentrate feed. The data obtained were analyzed using Analysis Of Variance (ANOVA). From the research conducted, it was obtained that the average pH value was P0 = 6.73 ± 0.03 P1 = 6.67 ± 0.06 P2 = 6.53 ± 0.03 P3 = 6.80, ± 0.06 mean VFA concentration (mM). ) P0 = 95.01 ± 7.13 P1 = 95.50 ± 2.00 P2 = 97.30 ± 6.87 P3 = 97.88 ± 6.99 mean NH3 concentration (mM) P0 = 8.52 ± 0, 03 P1 = 8.11 ± 0.06 P2 = 8.55 ± 0.03 P3 = 8.50 ± 0.06 The results of statistical analysis showed that the treatment had no significant effect (P> 0.05) on the rumen pH concentration of VFA, and NH3in vitro. From this research it can be concluded that the use of fermented young coconut coir flour in concentrate feed did not have a significant effect on the rumen pH concentrations of VFA and NH3. Keywords: Fermentation, Saccharomyces cerevisiae, Young Coconut Coir, VFA NH3, pH
Pengaruh Level Saccharomyeces cerevisae pada Proses Fermentasi Tepung Tongkol Jagung terhadap Kandungan Bahan Kering dan Bahan Organik serta Kecernaanya Secara In Vitro Maria Rinita Seran; Yohanis Umbu L. Sobang; Marthen Yunus
Jurnal Peternakan Lahan Kering Vol. 2 No. 1 (2020): Maret
Publisher : Jurnal Peternakan Lahan Kering

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh level Saccharomyeces cerevisiae sebagai inokulum pada proses fermentasi tepung tongkol jagung terhadap kandungan bahan kering dan bahan organik serta kecernaannya secara in vitro. Metode penelitian yang digunakan adalah metode experimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Adapun perlakuan tersebut sebagai berikut : R0: tepung tongkol jagung (TTJ) tanpa fermentasi, R1: TTJF Saccharomyeces cerevisiae 5% dari berat subtrat, R2: TTJF Saccharomyeces cerevisiae 10% dari berat subtrat, R3: TTJF Saccharomyeces cerevisiae 15% dari berat subtrat. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA). Hasil penelitian menunjukkan bahwa kandungan bahan kering (%) R0 (91,06±0,48), R1 (91,00±0,08), R2 (89,41±0,23), R3 (89,24±0,06), kandungan bahan organik (%) R0 (98,06±0,13), R1 (97,36±0,14), R2 (95,43±0,11), R3 (94,81±0,18), kecernaan bahan kering (%) R0 (39,78±0,60), R1 (44,59±1,62), R2 (52,15±1,15), R3 (54,24±1,00), kecernaan bahan organik (%) R0 (37,95±0,32), R1 (43,86±1,61), R2 (50,78±1,13), R3 (54,53±0,52). Hasil analisis statistic menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kandungan bahan kering, dan bahan organik serta kecernaanya secara in Vitro. Kesimpulan dari penelitian ini bahwa level Saccharomyeces cerevisiae 5% sampai 15 % pada proses fermentasi tepung tongkol jagung secara nyata menurunkan kandungan bahan kering, bahan organik dan mampu meningkatkan kecernaan bahan kering, bahan organik secara in Vitro. Kata Kunci: tongkol jagung, fermentasi, Saccharomyeces, bahan kering, bahan organik. This study aims to determine the effect of the level of Saccharomyeces cerevisiae as an inoculum in the fermentation of corn cobs flour to the content of dry and organic matter and their digestibility in vitro. Trialmethod using Completely Randomized Design (CRD) 4 treatments with 4 replicates procedure was applied. The 4 treatments were R0: without fermented corn cobs (TTJ), R1: TTJF Saccharomyeces cerevisiae 5% by weight of substrate, R2: TTJF Saccharomyeces cerevisiae 10% by weight of substrate, R3: TTJF Saccharomyeces cerevisiae 15% by weight of substrate. The data obtained were analyzed using Analysis of Variance (ANOVA). The results found were: dry matter content (%) R0 91.06±0.48; R1 91.00±0.08; R2 89.41±0.23; R3 89.24±0.06; organic matter content (%) R0 98.06±0.13; R1 97.36±0.14; R2 95.43±0.11; R3 94.81±0.18; dry matter digestibility (%) R0 39.78±0.60; R1 44.59±1.62; R2 52.15±1.15; R3 54.24±1.00;organic matter digestibility (%) R0 37.95±0.32; R1 43.86±1.61; R2 50.78±1.13; R3 54.53±0.52. Statistical analysis shows that the effect of treatment is highly significant (P<0.01) on the content and in vitrodigestibility of dry matter, organic matter. The conclusion is that different levels of Saccharomyeces cerevisiae in the fermentation of corn cobs meal performs different results among treatments on decreasing dry matter content, organic matter and increasing digestibility in vitro of dry matter and organic matter Keywords: corn cobs, fermentation, Saccharomyeces, dry matter, organic matter
Co-Authors Gusti A. Y. Lestari Maria Rinita Seran Yohanis Umbu L. Sobang Yosefa Lestari Mansay