Kecernaan In Vitro Ransum Berbasis Rumput Kumpai (Hymenachne acutigluma) Fermentasi Disuplementasi Legum Berbeda(IN VITRO DIGESTIBILITY OF FERMENTED HYMENACNE ACUTIGLUMA-BASED RATIONS SUPPLEMENTED WITH DIFFERENT LEGUMES)

Abstract

The aim of this research was to study the effects on different supplementation legumes in the digestibility of fermented kumpai grass (Hymenachne acutigluma) based rations through in vitro technique. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 3 months. A completely randomized design with four treatments and four replicates was used in this study. The treatments were R0= 70% fermented kumpai grass + 30% concentrate + 0% legume, R1= 55% fermented kumpai grass + 7,5% lamtoro leaves + 7,5% water mimmosa + 30% concentrate, R2= 55% fermented kumpai grass + 7,5% acacia leaves + 30% concentrate , and R3=55% fermented kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were dry matter digestibility, organic matter digestibility, volatile fatty acid (VFA), N-ammonia and pH. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the dry matter digestibility, organic matter digestibility, N-ammonia and VFA. Duncan Multirange Range Test showed that treatment of control (R0) had the highest digestibility in dry matter (65,88%) and organic matter (65,34 %). The highest content of N-Ammonia, VFA was obtained in the treatment of adding lamtoro, acacia and water mimmosa (R3), namely 11 mM N-ammonia, and 158 mM VFA. It was concluded that the treatment R3 with adding lamtoro, acacia and water mimosa had the lowest digestibility but increased the ammonia and VFA of ration.

ABSTRAK

Tujuan penelitian ini adalah untuk mempelajari pengaruh suplementasi legum yang berbeda pada ransum berbasis rumput kumpai terhadap nilai kecernaan in vitro. Penelitian dilaksanakan selama tiga bulan di Laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian, Universitas Sriwijaya. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Masing-masing perlakuan adalah Perlakuan R0 = Ransum Kontrol (70% rumput kumpai fermentasi + 30% Konsentrat + 0% leguminosa (kontrol), R1 = 55% rumput kumpai fermentasi + 7,5% lamtoro + 7,5% kemon air + 30 % Konsentrat, R2 = 55% rumput kumpai fermentasi + 7,5% daun akasia + 7,5% kemon air + 30 % Konsentrat, R3 = 55% rumput kumpai fermentasi + 5% lamtoro + 5% kemon air + 5% daun akasia + 30 % konsentrat. Peubah yang diamati adalah koefisien cerna bahan kering (KCBK), koefisien cerna bahan organik (KCBO), N-Amonia,Volatile Fatty Acid (VFA), dan pH. Hasil penelitian memperlihatkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap KCBK, KCBO), N-Amonia dan VFA, sedangkan pH tidak nyata (P>0,05). Hasil uji lanjut menunjukkan bahwa perlakuan R0 memiliki nilai kecernaan bahan kering dan bahan organik tertinggi; KCBK 65,88 %, KCBO = 65,34 %. Kandungan N-Amonia dan VFA tertinggi terdapat pada perlakuan R3 yaitu N-Amonia: 11,00 mM dan VFA: 158 mM. Simpulan dari penelitian ini adalah penambahan kombinasi daun lamtoro, kemon air, dan akasia dapat menurunkan nilai KCBK, KCBO, sedangkan kadar N-Amonia dan VFA terjadi peningkatan.