Peningkatan Nilai Nutrisi Jerami Dengan Fermentasi Ragi Isi Rumen
Sitorus, Tunggul Ferry
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The experiment was aimed to investigate the effect of fermentation with “ragi isi rumen” on nutritive value of rice straw. The experiment was conducted in feed technology laboratory and feed science laboratory, faculty of animal agriculture, University of Diponegoro. The experiment was done using rice straw, rumen content (bolus), rice bran, and proximate analyses and in vitro digestibility apparatus. The treatments were level of “ragi isi rumen” (10, 15, 20% of dry matter of rice straw) and duration of fermentation (4, 6, 8 weeks). The parameters were crude protein (CP) content, in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD). The experimental design used in the experiment was completely randomized design in factorial 3 x 3 wits 3 replications. Data were analyzed using an analyses of variance by orthogonal polynomials. The result showed that there was no significant interaction between level of “Ragi Isi Rumen” and duration of fermentation on CP content and IVDMD and IVOMD. The level of “Ragi Isi Rumen” caused a significant (P<0,05) increase in CP content, IVDMD and IVOMD linearly. Duration of fermentation caused a significant (P<0,05) effect on CP content quadratically, but gave no significant effect on IVDMD and IVOMD. According to the experiment result, the use of level of “ragi isi rumen” up to 20% and duration of fermentation of six week gave the maximum improvement of nutritive value of rice straw.
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