Kecernaan In Vitro Kulit Kacang Tanah (Arachis hypogaea L.) yang Difermentasi Cairan Rumen Kambing
In Vitro Digestibility of Fermented Peanut Hull (Arachis hypogaea L.) by Goat Rumen Fluid
Article Sidebar
In Vitro Digestibility,
Organic Matter,
Peanut Hull,
Bahan kering,
Bahan organik,
Cairan rumen kambing,
Kecernaan in vitro,
Kulit kacang tanah
Main Article Content
Abstract
Abstract
Peanut shell is one of the agricultural waste that can be optimized its uses as ruminant animal feed. However, the limitation in the feed were due to high lignin content that reach 34.30%. Fermentation by goat rumen fluid can improve nutrients and the digestibility of feedstuffs. The purpose of this study was to determine dry matter and organic matter digestibility by in vitro of fermented peanut hull using goat rumen fluid. Peanut hull fermentation with goat rumen fluid used a completely randomized design with four treatments and five replications. The treatments were P0: fermented peanut hull without goat rumen fluid, P1: fermented peanut hull using 25% goat rumen fluid, P2: fermented peanut hull using 30% goat rumen fluid, P3: fermented peanut hull using 35% goat rumen fluid. The data were analyzed by analysis of variance and continued with Duncan's multiple range test. The results showed that goat rumen fluid had no significant effect (P> 0.05) on dry matter and organic matter of fermented peanut hull. However, digestibility of dry matter and organic matter had affected significantly (P<0.05) by fermented peanut hull. It was concluded that utilization of 25% goat rumen fluid could increase in vitro digestibility of dry matter and organic matter of fermented peanut hull.
Keywords: Dry Matter; Goat Rumen Fluid; In Vitro Digestibility; Organic Matter; Peanut Hull.
Abstrak
Kulit kacang tanah merupakan salah satu limbah pertanian yang dapat dimanfaatkan sebagai bahan pakan ruminansia. Namun kadar lignin yang tinggi mencapai 34,30% membatasi pemanfaatannya. Fermentasi dengan cairan rumen kambing dapat memperbaiki nutrien dan kecernaan bahan pakan. Tujuan penelitian ini adalah untuk mengetahui secara in vitro kecernaan bahan kering dan bahan organik kulit kacang tanah hasil fermentasi oleh cairan rumen kambing. Pada penelitian ini dilakukan proses fermentasi kulit kacang tanah dengan menggunakan cairan rumen kambing. Fermentasi kulit kacang tanah dengan cairan rumen kambing menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah P0: fermentasi kulit kacang tanah fermentasi tanpa cairan rumen, P1: kulit kacang fermentasi dengan cairan rumen kambing 25%, P2: kulit kacang fermentasi dengan cairan rumen kambing 30%, P3: kulit kacang fermentasi dengan cairan rumen kambing 35%. Kulit kacang tanah yang telah dicampur dengan cairan rumen kambing sesuai perlakuan kemudian dimasukan ke dalam toples dan ditutup rapat, difermentasi selama 21 hari. Hasil fermentasi ini kemudian dilakukan penguji kecernaan in vitro sesuai dengan perlakuan pada proses fermentasinya. Data hasil pengukuran kecernaan secara in vitro dianalisis dengan analisis varians dan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa cairan rumen kambing tidak berpengaruh nyata (P> 0,05) terhadap kadar bahan kering dan bahan organik kulit kacang tanah, tetapi berpengaruh nyata (P<0,05) terhadap kecernaan bahan kering dan bahan organik kulit kacang tanah. Disimpulkan bahwa 25% cairan rumen kambing dapat meningkatkan kecernaan bahan kering in vitro dan bahan organik kulit kacang tanah.
Kata Kunci: Bahan kering; Bahan organik; Cairan rumen kambing; Kecernaan in vitro; Kulit kacang tanah
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