Pengaruh Lama Fermentasi Dengan Cairan Rumen Kambing Terhadap Perubahan Kualitas putak - Christanto Umbu Jama Tagumara; Maritje Aleonor Hilakore; Daud Amalo (Jurnal Peternakan Lahan Kering, 2020)
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi dengan cairan rumen kambing terhadap perubahan kualitas putak. Starter fermentasi putak berasal dari cairan rumen kambing kacang yang kembangbiakan dengan air kelapa muda. Metode penelitian yang digunakan adalah metode percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Adapun perlakuan dalam penelitian ini adalah R0 = Putak 100 gram+ starter 2 % + urea 0,5% tanpa inkubasi (0 hari), R1 = RO + inkubasi 7 hari R2 = RO + inkubasi 14 hari dan R3 = RO + inkubasi 21 hari. Variable yang diukur dalam penelitian ini adalah Bahan Kering, Protein kasar, Lemak Kasar dan Serat Kasar. Data yang diperoleh dianalisis menggunakan Analysis of variance (ANOVA). Hasil penelitian menunjukan bahwa perlakuan berpengaruh nyata P>0,01 terhadap peningkatan lemak kasar dan protein kasar putak, serta menurunkan kandungan serat kasar dan bahan kering. Kesimpulan dari penelitian ini adalah fermentasi putak menggunakan cairan rumen kambing dengan lama waktu inkubasi yang berbeda dapat meningkatkan kualitas nutrisi putak Kata kunci: Putak, cairan rumen kambing, lama inkubasi This study aims to determine the effect of fermentation time with goat's rumen fluid on changes in putak quality. Starter fermentation of putak were produced of the rumen liquid of goat nuts which was grown with young coconut water. The research method used was an experimental method using a completely randomized design (CRD) with 4 treatments with 3 replicates. The treatments in this study were R0 = Putak 100 grams + starter 2% + urea 0.5% without incubation (0 days), R1 = RO + incubation 7 days R2 = RO + 14 days incubation and R3 = RO + 21 days incubation. The variables measured in this study were dry matter, crude protein, crude fat and rough fiber. The data obtained were analyzed using Analysis of variance (ANOVA). The results showed that the treatment significantly affected P> 0.01 on the increase in crude fat and crude protein of putak, as well as reducing the content of crude fiber and dry matter. The conclusion of this study is that putak fermentation using goat's rumen fluid with different incubation time can improve the nutritional quality of putak Keywords: Putak, goat rumen fluid, incubation time