KECERNAAN BAHAN KERING DAN BAHAN ORGANIK TONGKOL JAGUNG (Zea mays) YANG DIFERMENTASI DENGAN Aspergillus niger SECARA IN VITRO
| Main Authors: | Setyadi, Jangga Haris; Fakultas Peternakan Universitas Jenderal Soedirman, Rahardjo, Tri; Fakultas Peternakan Universitas Jenderal Soedirman, Suparwi, Suparwi; Fakultas Peternakan Universitas Jenderal Soedirman |
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| Format: | Article application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Jurnal Ilmiah Peternakan
, 2013
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| Online Access: |
http://jos.unsoed.ac.id/index.php/jip/article/view/567 |
Daftar Isi:
- ABSTRAK Penelitian ini bertujuan untuk untuk mengetahui kecernaan bahan kering dan bahan organik pada tongkol jagung terfermentasi dengan berbagai level Aspesgillus niger Materi penelitian yang digunakan adalah tongkol jagung, Aspesgillus niger, cairan rumen sapi yang diambil dari Rumah Potong Hewan (RPH) segera setelah sapi dipotong. Metode penelitian yang digunakan adalah experimental secara in vitro yang dirancang menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diuji adalah R0 = Tongkol jagung tanpa terfermentasi Aspergillus niger, R1 = Tongkol jagung terfermentasi Aspesgillus niger 2%, R2 = Tongkol jagung terfermentasi Aspesgillus niger 4%, dan R3 = Tongkol jagung terfermentasi Aspesgillus niger 6%, dengan perlakuan diulang lima kali. Data yang diperoleh dianalisis menggunakan analisis ragam dilanjutkan dengan uji orthogonal polinomial. Hasil penelitian menunjukan bahwa fermentasi dengan Aspergillus niger pada tongkol jagung berpengaruh sangat nyata (P<0,01) terhadap kecernaan bahan kering dan bahan organik. Berdasarkan uji orthogonal polynomial perlakuan berpengaruh secara kubik (P<0,01) terhadap kecernaan bahan kering dan bahan organik dengan persamaan kecernaan bahan kering Y = 29.34 + 6.38 X – 4.98 X2 + 0.57 X3 dan koefisien determinasi (r2) 95.63%, sedangkan persamaan kecernaan bahan organik Y = 30.170000 + 17.331500 X - 9.3755000 X2+ 0.98387500 X3 dan koefisien determinasi (r2) 97,06%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kecernaan bahan kering tongkol jagung paling optimal pada level 0.73% Aspergillus niger yang memiliki kecernaan bahan kering sebesar 31.56% dan menghasilkan kecernaan bahan organik paling optimal pada level penambahan 1.12% yaitu sebesar 39.2%. Kata kunci : Tongkol jagung fermentasi, Aspergillus niger, kecernaan bahan kering, kecernaan bahan organik ABSTRACT The aim of the research was to examine the digestibilities of dry matter and organic matter of corn cobs fermented by various levels of Aspergillus niger. The materials used were Aspergillus niger corn cob, Aspergillus niger, and cow rumen fluid that was taken from the Slaughter House (SH) immediately after the cow was slaughtered. The method of the research was in-vitro, experimental that was designed using a Completely Randomized Design (CRD). The treatments tested were R0 = corn cob without fermentation by Aspergillus niger, R1 = corn cob fermented by 2% Aspergillus niger, R2 = corn cob fermented by 4% Aspergillus niger and R3 = corn cob fermented by 6% Aspergillus niger, and each treatment was repeated five times. The data were analyzed using Analysis of Variance and then followed by Orthogonal Polynomial Test. The results of the Analysis of Variance indicated that fermentation by Aspergillus niger on corn cob affected highly significantly (P<0.01) the digestibilities of dry matter and organic matter. Based on Orthogonal Polynomial Test, the treatment influenced in cubic shape (P<0.01) on digestibility of dry matter with an equation Y = 29.34 + 6.38 X – 4.98 X2 + 0.57 X3 and the coefficient of determination (r2) of 95.63%, whereas on digestibility of organic matter with an equation Y = 30.170000 + 17.331500 X - 9.3755000 X2+ 0.98387500 X3 and the coefficient of determination (r2) of 97.06%. Based on the results of the research it can be concluded that the treatment of corn cob fermentated by Aspergillus niger, the addition of 0.73% Aspergillus niger resulted in digestibility of dry matter as much as 31.56 percent and the addition of 1.12% Aspergillus niger resulted in digestibility of dry matter as much as 39.2 percent. Keywords : Fermentation of corn cobs, Aspergillus niger, digestibility of dry matter, organik matter digestibility