PENGARUH FERMENTASI CAMPURAN DAUN UBI KAYU DAN JERAMI PADI TERHADAP KECERNAAN BAHAN KERING, BAHAN ORGANIK, DAN PROTEIN KASAR SECARA IN VITRO

Desi Ariyani, 1414141020 (2019) PENGARUH FERMENTASI CAMPURAN DAUN UBI KAYU DAN JERAMI PADI TERHADAP KECERNAAN BAHAN KERING, BAHAN ORGANIK, DAN PROTEIN KASAR SECARA IN VITRO. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

This research aim to knowed the effect addition of cassava leaves and rice straw fermentation on dry matter, organic matter and crude protein digestibility in vitro. This research used Completely Randomized Design four treatments (P1 = rice straw fermentation +10% cassava leaves fermentation; P2 = rice straw fermentation + 20% cassava leaves fermentation; P3 = rice straw fermentation + 30% leaves cassava fermentation; P4 = rice straw fermentation + 40% leaves cassava fermentation) with three replications. The obtained datas were analyzed by analysis of variance on 5% and or 1% significant level, than if the results significantly difference, it was analyzed with Polynomial Orthogonal Test. The results showed that there are interaction significantly effect (P <0,01) between the addition of cassava leaves to dry matter digestibility, organic matter digestibility, and crude protein digestibility in vitro. There is a linear relationship between the addition of cassava leaves to dry matter digestibility is Y = 39,14 + 0,1624X (R 2 = 0,89) with the highest average result of treatment P4 (45,57%) and the lowest P1 (40,71%). There is a linear relationship between the addition of cassava leaves to the organic matter digestibility that is Y = 40,84 + 0,2127X (R 2 = 0,82) with the highest average result of P4 (48,82%) and the lowest of P1 (42,56%). While in protein digestibility there is a quadratic relationship that is Y = -7,8702 +3, 5358 X – 0,0652 X2 (R 2 = 0,87) with the highest average result of P2 (41,78%) and the lowest of P1 (21,98%). Keywords: Cassava leaves, Fermentation, Rice straw, In vitro digestibility Penelitian ini bertujuan untuk mengetahui pengaruh campuran fermentasi daun ubi kayu dan jerami padi terhadap kecernaan bahan kering, bahan organik, dan protein kasar secara in vitro. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan (P1= fermentasi jerami padi +10 % fermentasi daun ubi kayu; P2 = fermentasi jerami padi + 20% fermentasi daun ubi kayu; P3= fermentasi jerami padi + 30% fermentasi daun ubi kayu; P4 = fermentasi jerami padi + 40% fermentasi daun ubi kayu) dengan 3 ulangan. Data yang diperoleh dianalisis menggunakan analisis ragam pada taraf nyata 5% dan atau 1%, hasil analisis yang berbeda nyata di uji lanjut menggunakan uji Polinomial Orthogonal. Hasil penelitian menunjukkan bahwa terdapat pengaruh sangat nyata (P<0.01) antara penambahan daun ubi kayu terhadap kecernaan bahan kering, kecernaan bahan organik, dan kecernaan protein kasar secara in vitro. Terdapat hubungan linear antara penambahan daun ubi kayu terhadap kecernaan bahan kering yaitu Y = 39.14 + 0.1624X (r =0,94) dengan hasil rata-rata tertinggi perlakuan P4 (45,57%) dan terendah P1 (40,71%). Terdapat hubungan linear antara penambahan daun ubi kayu terhadap kecernaan bahan organik yaitu Y = 40,84 + 0.2127X (r = 0,91) dengan hasil rata-rata tertinggi P4 (48,82%) dan terendah P1 (42,56%). Sedangkan pada kecernaan protein terdapat hubungan kuadratik yaitu Y= -7,8702 +3 .5358 X - 0.0652 X 2 (r = 0,94) dengan hasil rata-rata tertinggi P2 (41,78%) dan terendah P1 (21,98%). Kata kunci : Daun ubi kayu, Fermentasi, Jerami padi, Kecernaan in vitro

Jenis Karya Akhir:	Skripsi
Subyek:	500 ilmu pengetahuan alam dan matematika > 590 Ilmu hewan (zoologi)
Program Studi:	Fakultas Pertanian dan Pascasarjana > Prodi Peternakan
Pengguna Deposit:	UPT Anita Ekarini
Date Deposited:	30 Mar 2022 06:16
Terakhir diubah:	30 Mar 2022 06:16
URI:	http://digilib.unila.ac.id/id/eprint/56835

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