Peningkatan Kualitas Ampas Tebu Sebagai Pakan Ternak Melalui Fermentasi dengan Penambahan Level Tepung Sagu yang Berbeda
ABSTRACT: Feed plays an
important role in livestock production system. Due to limitation of pasture and
forege areas, it needs to find new feed alternative as replacement of forage as
animal feed. One of feed alternatives as replacement of forage is bagasse.
Bagasse has low nutritive content and digestibility. One of the efforts to
improve bagasse quality is by fermentation. The purpose of this experiment was
to improve nutritive values of bagasse by fermentation method by using
Trichoderma harzianum as inoculum. This research was conducted at Animal
Nutrition Laboratory, Animal Husbandry Department, Agricultural Faculty, Syiah
Kuala University, Banda Aceh from January to April 2015. The experiment was
designed by completely randomized design (CRD) with 4 treatments (addition of
sago flour at defferent levels); R1 control (0% sago flour), R2 (5% sago flour),
R3 (10% sago flour), R4 (15% sago flour) of fermented material. Each treatment
has 4 replications, therefore there were 16 units of treatment. Parameters
observed in this experiment were nutritive values of fermented bagasse
including the contents of dry matter, crude protein, crude fiber and ash. The
results of the experiments indicated that fermented bagasse with Trichoderma
harzianum by addition of various levels of sago flour had significantly effect
(P<0, 05) on crude fiber and ash contents. However, there were not
significantly difference (P>0, 05) on dry matter and crude protein contents.
In conclusion, addition of various levels of sago flour by using Trichoderma
harzianum at fermented bagasse was able to improve nutritive values of fermented
bagasse.
Penulis: Samadi, Sitti Wajizah,
Sabda
Kode Jurnal: jppeternakandd150070
