EVALUASI POTENSI NUTRISI BIJI ASAM (Tamarindus indica) HASIL FERMENTASI DENGAN Saccharomyces cerevisiae SEBAGAI PAKAN BABI INDUK (EVALUATION ON NUTRIENT POTENCY OF Tamarindus indica SEEDS FERMENTED WITH Saccharomyces cerevisiaeFOR SOW DIETS) - Agnes Kuku Tangu; Usaha Ginting Moenthe; Sabarta Sembiring (Universitas Nusa Cendana, 2015)
The experiment concisted of two steps. The purpose of the step I study was to investigate nutrition quality on crude protein, fat and crude fiber with the optimal result of Saccharomyces cerevisiae fermentetion; and the purpose of the step II was to study the effect of fermented Tamarindus indica seed mealon organic matter digestibility. There were 12 pregnant sows of 1,5 -2 years of age with 137 – 170 kg (CV = 12.22%) initial body weight were used in the feeding trial. Block design of 4 treatments with 3 replicates procedures were applied in feeding trial. The 4 treatments applied in feeding trial were formulated as: R0: basal feeds composed of : corn meal 48% + pollard (wheat brand) 42% + Hi grow KB3CP152 10%; R1: basal feed + 5% fermented TSM; R2: basal feeds + 7,5% fermented TSM; R3: basal feed + 10% fermented TSM. Step I study results show that fermenting Tamarindus indica seeds meal with Saccharomyces cerevisiae that crude protein and fat is better, however there were no significantn effect (p>0,05) on crude fiber and organic digestible. ABSTRAK Penelitian ini dilakukan dalam dua tahap. Tujuan penelitian tahap 1 adalah untuk mengkaji kualitas nutrisi dari protein kasar, lemak kasar dan serat kasar dan waktu optimum fermentasi Saccharomyces cerevisiae, penelitian tahap 2 untuk memperbaiki kecernaan bahan organik pada ternak babi induk. Penelitian ini menggunakan 12 ekor ternak babi induk dengan umur 1,5-2 tahun dengan bobot badan 137-170 (KV=12,22%). Penelitian menggunakan Rancangan Acak Kelompok (RAK) 4 perlakuan dan 3 kali ulangan dengan level pemberian antara lain : R0: pakan basal (tepung jagung (48%) + pollard gandum (42%) konsentrat KB3CP152 (HI-Gro 152) (10%) untuk mencapai standar kebutuhan protein kasar induk 15%, R1: pakan basal + 5% tepung biji asam fermentasi, R2: pakan basal + 7,5% tepung biji asam fermentasi, R3: pakan basal + 10% tepung biji asam fermentasi. Hasil penelitian tahap 1 menunjukkan bahwa fermentasi tepung biji asam (Tamarindus indica) dengan Saccharomyces cerevisiae pada kandungan protein kasar dan lemak kasar membaik sedangkan serat kasar dan kecernaan bahan organik sama.