Pengaruh Inokulasi Lactobacillus plantarum dan Saccharomyces cerevisiae terhadap Fermentasi dan Kecernaan In Vitro Silase Kulit Buah Kakao
Abstract: The objective of
this study was to identify the effect of L. plantarum and S. cerevisiae mixed
culture inoculation into cocoa pods silage on chemical composition and in vitro
digestibility. The four treatments were: 1 kg freshly harvested cocoa pods
without inoculants as control (K); K + L. plantarum (KLp); K + S. cerevisiae
(KSc); and K + L. plantarum and S. cerevisiae mixture (KLp+Sc) 0.1% dry matter,
Cassava meal were added in all treatments. Each treatment was replicated 3
times, and then fermented for 21 days. Parameters observed in current study
were gas test production, ruminal fermentation parameter, and in vitro
digestibility. The collected data were analyzed by one-way analysis of variance
and followed by Duncan’s new Multiple Range Test for data with significant
differences. Result showed that the mixed culture Lp+Sc inoculation increased
(P<0.05) chemical quality of cocoa pods by reducing fibre fraction and
increase NFE contents, increased degradation rate, degradation theory, reduced
rumen pH, and propionate acid production, without affecting acetate to
propionate ratio, microbial protein synthesis, and digestibility of cocoa pod
silage.
Keywords: Cocoa pod; In vitro
digestibility; Lactobacillus plantarum; Ruminal Fermentation; Saccharomyces
cerevisiae; Silage
Penulis: Muhammad Askari
Zakariah, Ristianto Utomo, Zaenal Bachruddin
Kode Jurnal: jppeternakandd160077