KECERNAAN JERAMI PADI SECARA IN VITRO YANG DIFERMENTASI DENGAN ARAS RAGI ISI RUMEN DAN WAKTU YANG BERBEDA [The In Vitro Digestibility of Rice Straw Fermented by Different Level of Fortified Rumen and Fermentation Times]

Abstract

ABSTRAK Penelitian ini ditujukan untuk mengkaji pengaruh aras ragi isi rumen dan waktu fermentasi terhadap kecernaan jerami padi secara in vitro. Jerami padi varian Cisadane difermentasikan dengan ragi isi rumen (aras : 10, 15, dan 20% BK) selama 4, 6, dan 8 minggu. Jerami pad fermentasi kemudian ditetapkan kandungannya ADF dan NDF serta kecernaannya secara in vitro. Perlakuan dialokasikan sesuai rancangan acak lengkap dengan pola faktorial 3 x 3. Data dianalisis menggunakan ANOVA yang dilanjutkan dengan uji ortogonal polinomial guna mengkaji pola masing-masing pengaruh. Interaksi perlakuan tidak berpengaruh nyata terhadap semua parameter yang diobservasi., tetapi aras ragi isi rumen berpengaruh nyata (P<0,05) terhadap kecernaan bahan kering dan bahan organik jerami padi. Waktu fermentasi meningkatkan kandungan ADF jerami padi sesuai dengan pola kuadratik. Kecernaan jerami padi secara in vitro masih meningkat meskipun pada 20% ragi isi rumen dengan 8 minggu fermentasi. Data kecernaan jerami padi secara in vitro ini dapat digunakan untuk memantapkan kajian lanjut tentang pemanfaatan ragi isi rumen dalam upaya meningkatkan daya guna jerami padi. Kata kunci : jerami padi, fermentasi,rumen, kecernaan, jerami padi, in vitro ABSTRACT This experiment was aimed to study the interactive effect of fortified rumen content levels and fermentation times on the in vitro digestibility of rice straw. Rice straw of Cisadane var. were fermented using different levels of the fortified rumen content (10, 15, and 20% of dry matter) for 4, 6, and 8 weeks. The fermented rice straw then were determined its NDF and ADF contents and its in vitro dry matter and organic digestibility (IVDMD and IVOMD), respectively. The treatments were alloted to completely randomized design with a 3 x 3 of factorial pattern. Data were anlyzed using ANOVA and polynomial orthogonal test were used to study the pattern of each treatment effect. The interactive effect of treatments did not affect the parameters observed significantly, but the fortified rumen content levels increased linearly (P<0.05) the IVDMD and IVOMD of rice straw. The fermentation times increased (P<0.05) the ADF content of rice straw in a quadratic manner. The fortified rumen content level of 20% and fermentation time of 8 weeks improved the in vitro digestibility of rice straw. The data of an experiment from in vitro digestibility is needed to establish this rice straw processing. Keywords : rice straw, fermentation, rumen, digestibility, in vitr