Komponen Nutrien dan Fraksi Serat Putak yang Difermentasi  Menggunakan Nira Lontar

Theresia Nur Indah Koni; Cytske Sabuna; Asrul Asrul; Devi Anthonia Juliana Ndolu

doi:10.24014/jupet.v22i1.28870

Komponen Nutrien dan Fraksi Serat Putak yang Difermentasi Menggunakan Nira Lontar

Theresia Nur Indah Koni, Cytske Sabuna, Asrul Asrul, Devi Anthonia Juliana Ndolu

Abstract

ABSTRAK. Putak merupakan bahan pakan sumber energi, dan biasa digunakan dalam pakan ternak, namun serat kasar yang tinggi menyebabkan pembatasan pemanfaatannya dalam pakan unggas. Fermentasi dapat meningkatkan nilai nutrien bahan pakan. Penelitian bertujuan untuk mengevaluasi komposisi nutrien dan komponen fraksi serat (Neutral Detergent Fiber, Acid Detergent Fiber, dan lignin) putak yang difermentasi dengan nira lontar pada kadar yang berbeda. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan dan lima ulangan. Perlakuan yang diberikan adalah PN0: putak difermentasi tanpa nira lontar; PN1: putak difermentasi dengan 10% nira lontar; PN2: putak difermentasi dengan 20% nira lontar; PN3: putak difermentasi dengan 30% nira lontar. Data dianalisis menggunakan analisis sidik ragam dan bila terdapat pengaruh yang nyata dilanjutkan dengan Uji Jarak Berganda Duncan. Parameter yang diamati pada penelitian ini adalah bahan kering, protein kasar, lemak kasar, serat kasar, komponen serat (Neutral Detergent Fiber, Acid Detergent Fiber, dan lignin). Hasil penelitian menunjukkan fermentasi menggunakan nira lontar dengan kadar berbeda memberikan pengaruh nyata (P<0,05) terhadap kadar protein kasar, serat kasar, Neutral Detergent Fiber, Acid Detergent Fiber, dan lignin, namun tidak memberikan pengaruh nyata (P>0,05) pada bahan kering dan kadar lemak kasar. Penggunaan nira lontar dalam fermentasi dapat meningkatkanprotein kasar dan menurunkan lignin putak sebagai pakan ternak. Disimpulkan bahwa penggunaan nira lontar hingga 30% meningkatkan kadar protein kasar, dan menurunkan lignin putak.

Kata kunci: Fermentasi, nira lontar, putak, pakan

Nutrients and Fiber Fraction Components of Fermented Putak Using Palmyra Sap

ABSTRACT. Putak is an energy source feedstuff commonly used in livestock feed, but the high crude fiber limits its use in poultry feed. Fermentation can increase the nutritional value of feed ingredients. The research was to evaluate the nutrient composition and components of the fiber fraction (Neutral Detergent Fiber, Acid Detergent Fiber, and lignin) of putak fermented at different levels with palmyra sap. This study was used a completely randomized design with four treatments and five replications. The treatments were PN0: fermented putak without palmyra sap; PN1: putak fermented with 10% palmyra sap; PN2: putak fermented with 20% palmyra sap; PN3: putak fermented with 30% palmyra sap. Data were analyzed using analysis of variance and if there was a significant effect, it was continued with Duncan's Multiple Range Test. The parameters in this study were dry matter, crude protein, crude fat, crude fiber, and fiber components (Neutral Detergent Fiber, Acid Detergent Fiber, and lignin). The results showed that fermentation using different levels of palmyra sap had a significant effect (P<0.05) on the crude protein, crude fiber, Neutral Detergent Fiber, Acid Detergent Fiber, and lignin, but did not have a significant effect (P>0, 05) on dry matter and crude fat content of putak. Palmyra sap in fermentation can increase crude protein, and reduce lignin of putak as animal feed. It was concluded that using palmyra sap up to 30% increased crude protein levels and reduced palm lignin.

Keywords

Fermentation; palmyra sap; putak and feed

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DOI: http://dx.doi.org/10.24014/jupet.v22i1.28870