Uji Total Fungi dan Organoleptik pada Jerami Padi dan Jerami Jagung yang Difermentasi dengan Isi Rumen Kerbau

The purpose of this study is to examine the effect of combined treatment (composition of rice straw and corn are different, and the addition of starter buffalo rumen contents were different) to the total test fungi and organoleptic quality. The research was conducted in May until June 2012 in the Laboratory of Animal Feed Technology and Feed Science Laboratory, Department of Nutrition and Food Animals, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The material used in this research were rice straw, corn straw, buffalo rumen contents. The tools used in the study were copper, is used to cut hay, plastic, thermometers and pH meters. This study uses a completely randomized design (CRD) 4x3 factorial with 3 replications. Factors in this treatment is the addition of cedar rumen contents and composition of hay. Factors addition of rumen contents contained 4: 0% (R0), 5% (R5), 10% (R10), 15% (R15) and R0, as the control is 0% hay fermentation. Another factor is the composition of rice straw and corn are 100% rice straw: 0% corn straw (P), 50% rice straw: 50% corn straw (PJ), 0% rice straw: 100% corn straw (J). The Research parameter were total fungi, and physical organoleptic (color, texture, smell). The data have been analyzed using a variety of test and followed by Duncan multiple test areas. The results showed no additional interaction cedar buffalo rumen contents and the combination of rice straw and corn to total fungi, total fungi most is when the addition of cedar rumen contents of 10% (R10). The cedar rumen contents were higher, causing fermentation to brown color, smooth texture and easily broken, and the sour smell caused due to the good fermentation process