TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints56835
UR  - http://digilib.unila.ac.id/56835/
A1  - Desi Ariyani, 1414141020
Y1  - 2019///
N2  - 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
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH FERMENTASI CAMPURAN DAUN UBI KAYU DAN
JERAMI PADI TERHADAP KECERNAAN BAHAN KERING, BAHAN
ORGANIK, DAN PROTEIN KASAR SECARA IN VITRO

AV  - restricted
ER  -