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All Journal PRIMA: Journal of Community Empowering and Services AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Asian Journal of Community Services (AJCS) International Journal of Community Service (IJCS)
I Gede Sutapa, I Gede
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Pakan Fermentasi untuk Ternak Sapi Berbasis Sumber daya Lokal di Kelompok Tani Ternak “Lembah telaga” Desa Gumantar, Kabupaten Lombok Utara, Propinsi Nusa Tenggara Barat Yudiastari, Ni Made; Asnawi, Asnawi; Suariani, Luh; Kaca, I Nyoman; Tonga, Yan; Rukmini, Ni Ketut Sri; Suwitari, Ni Ketut Etty; Mardewi, Ni Ketut; Sutapa, I Gede; Rejeki, I Gusti Ayu Dewi Seri; Astiti, Ni Made Ayu Gemuh Rasa; Sanjaya, I Gusti Agus Maha Putra
PRIMA: Journal of Community Empowering and Services Vol 9, No 1 (2025): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i1.94104

Abstract

Fermented Feed for Cattle Based on Local Resources in the “Lembah telaga” Livestock Farmers Group, Gumantar Village, North Lombok Regency, West Nusa Tenggara Province. Gumantar is a village located in Kayangan District, North Lombok Regency, West Nusa Tenggara Province, Indonesia. This village has agricultural and plantation potential with the main products being rice, corn, peanuts, cashews, coffee, cocoa, coconut, bananas, and other horticultural crops. The problem that is often encountered is the very limited availability of food in the dry season. This makes many breeders sell their livestock at low prices during the dry season. Another problem is farmers' low knowledge of storage and preservation technology for feed ingredients as feed in the dry season. In the rainy season, the available food is quite abundant. Therefore, it is necessary to provide training regarding animal feed storage and preservation technology. One method that is widely used and easy to do is making fermented feed. Fermentation is the process of changing  organic materials into other, more useful materials with the help of microorganisms in a controlled manner. The aim of fermentation is to reduce anti-nutritional substances, increase digestibility, increase shelf life and increase selling value. The final fermentation product contains compounds that are simpler and easier to digest than the source material. After the implementation team provided outreach to partners, knowledge of the types of forage waste for feed increased from 40% to 80%. Increase in forage nutrition (protein) from 6.7% to 16.45%. The results of the activity showed that there was an increase in farmers' ability to make fermented feed, the fermented feed produced could be stored for 6 months and there was an increase in the nutritional value of the feed.
Co-Authors Ama, Desandro T. Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Asnawi Asnawi Ayu Suardani Singapurwa, Ni Made Chinta Dewi, I Gusti Ayu I Gusti Ayu Dewi Seri Rejeki, I Gusti Ayu Dewi Seri I Nengah Suaria I Nyoman Kaca Jati, Ignasius Ghari Koni, Mardiyanto Bora Luh Suariani, Luh Natama, I Putu Ngurah Neni, Yuminsia Ngurah Krisnawati, I Dewa Ayu Ni Ketut Etty Suwitari, Ni Ketut Etty Ni Ketut Mardewi Ni Ketut Sri Rukmini, Ni Ketut Sri Ni Komang Alit Astiari Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Singapurwa Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu, Anom Sulistiawati Pranamya, I Agus Karta Putri Risa Andriani, Anak Agung Sagung P Rama, Kade Nusde Sari Sanjaya, I Gusti Agus Maha Putra SAPUTRA, ARYA Sundari, Sri Wulan Suwitari , Ni Ketut Etty Tanggu, Yonatan Yan Tonga Yan Tonga, Yan