Complete feed batang pisang terfermentasi dengan level protein berbeda terhadap kecernaan bahan kering, kecernaan bahan organik dan TDN secara in vitro
Abstract: The study aimed to
investigate the effect of protein level in the complete feed based on fermented
banana pseudostem(CFFBP) on in vitro digestibility. The experiment was
conducted from May to August 2016. CFFBP was made at the field laboratory of
Tribhuwana Tunggadewi University, Malang. Proximate and in vitro digestibility
analysis was carried out at the Animal Nutrition Laboratory, the Faculty of
Animal Husbandry, Brawijaya University. The experiment used Completely
Randomized Design with 3 treatments and 5 replications. The treatments were
P1CFFBP at protein level 12%; P2CFFBP at protein level 14%; P3CFFBP at protein
level 16%. The results showed that digestibility of dry matter (DMD),
digestibility of organic matter (OMD) and Total Digestible Nutrient (TDN) were
significantly affected by the treatments (P<0.01). The highest digestibility
of DMD, of OMD and TDN was found at CFFBP with protein level 14%. The DMD value
were P171.56%, P2 75.06% and P3 74.32%. The OMD value were P165.53%, P2 68.50%
and P3 69,82%. The TDN value were P161.84%, P2 66.07% and P3 64.91%. The
experiment concluded that the increasing level of protein in the CFFBP could
increase DMD, OMD and TDN, and it was related to the availability of protein
and energy ratio. The ideal level of protein in this experiment was 14%.
Keywords: complete feed,
fermented banana pseudostem, in vivo digestibility, protein level
Penulis: Nurita Thiasari,
Ahmad Iskandar Setiyawan
Kode Jurnal: jppeternakandd160131