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All Journal Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering
Mariana Nenobais
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences Veterinary

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PENGARUH PEMBERIAN TEPUNG SEREH MERAH SEBAGAI ANTIBIOTIK ALAMIAH TERHADAP KONSUMSI DAN KECERNAAN NUTRISI KAMBING KACANG BETINA (The effect of lemongrass powder as a natural antibiotics on intake and digestibility nutrient of kacang goat) Leady H.S. Ratu; Gusti Ayu Yudiwati Lestari; Mariana Nenobais
JURNAL NUKLEUS PETERNAKAN Vol 7 No 2 (2020): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v7i2.2704

Abstract

The aim of this research was to determined the effect of lemongrass powder as a natural antibiotic on intake and digestibility of DM, OM, CP and TDN of females Kacang goat fed hay Kume grass. Four female kacang goats with 6-10 months old and initial body weight of 10 kg was used. Experiment research method was used with latin square design 4x4 as reseach design. The treatments, i.e. 70% hay + 30% concentrate + lemongrass powder with different levels, 70% hay kume grass + 30% concentrate + S0, S0 + 10gr lemongrass powder = S10; S0 + 20gr lemongrass powder = S20; S0 + 30gr lemongrass powder = S30; Data was analysed used anova and the data showed significant was tasted with Duncan. The variabels measured were intake and digestibility dry matter, organic matter, crude protein and total digestible nutrient. The result showed that lemon grass powder providing as concentrate component was followed by increase of dry and organic matter consumption, crude protein consumption and digestibility, while digestibility of dry and organic matter and true digestible nutrient was decrease. Statistical analysis showed that the treatment had significant effect (P<0,05) on crude protein digestibility, while no significant effect (P>0,05) on intake and digestibility of dry and organic matter, crude protein consumtion and total diigestble nutrient. It can be concluded that lemon grass powder providing with different levels had the same effect on consumption and digestibility of nutrients except digestibility value of crude protein.
Article Pengaruh level Saccharomieces cerevisiae sebagai inokulum dalam fermentasi tepung sabut kelapa muda terhadap kandungan energi, selulosa, hemiselulosa dan Total Digestible Nutrien (TDN) Meki Fiktor Otu; Mariana Nenobais; Gusti Ayu Yudiwati Lestari
Jurnal Peternakan Lahan Kering Vol. 2 No. 4 (2020): Desember
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.344 KB)

Abstract

Penelitian ini dilaksanakan di Laboratorium Kimia Pakan Fakultas Peternakan Universitas Nusa Cendana Kupang, selama 3 minggu. Tujuan penelitian untuk mengetahui pengaruh fermentasi tepung sabut kelapa muda dengan level Saccharomyeces cerevisiae yang berbeda terhadap perubahan kandungan energi, selulosa,  hemiselulosa dan TDN (Total Digestible Nutrient) . Metode eksperimen yang dirancang adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga ulangan sehingga terdapat 12 unit percobaan. Adapun perlakuan dalam penelitian ini yaitu R0: Tepung sabut kelapa muda tanpa fermentasi (kontrol), R1: Tepung sabut kelapa muda fermentasi kamir Saccharoyces cerevisiae 5 % (berat/berat), R2: Tepung sabut kelapa muda fermentasi kamir Saccharomyces cerevisiae 10 % (berat/berat). R3: Tepung sabut kelapa muda fermentasi Saccharomyces cerevisiae 15 % (berat/berat). Hasil analisis sidik ragam menunjukkan perlakuan berpengaruh nyata (P<0,05) terhadap kandungan selulosa dan TDN tetapi perlakuan berpengaruh tidak nyata (P>0,05) terhadap kandungan  Energi dan  Hemiselulosa. Hasil uji lanjut Duncan menunjukan bahwa antar  pengaruh perlakuan R0:R3, R1:R2, R1:R3 dan R2:R3 berbeda nyata (P<0,05) terhadap kandungan selulosa dan R0:R1, R0:R2 dan R0:R3,R1:R2,R2:R3 berbeda nyata (P<0,05) terhadap kandungan TDN. Disimpulkkan bahwa pemberin saccharomieces cerevisiae sebagai inokulum dalam fermentasi tepung sabut kelapa muda dapat meningkatkan kandungan energi dan TDN, menurunkan kandungan selulosa dan hemiselulosa dan perlakuan terbaik adalah pada level 10% Saccharomieces Cerevisiae. Kata Kunci: sabut kelapa, Saccharomieces, Energi, Selulosa, Hemiselulosa, TDN   The study was conducted at the Chemistry Feed Laboratory of the Faculty of Animal Science, Nusa Cendana University, Kupang for 3 weeks. The purpose of this study was to evaluate the effect of the duration of fermentation of young coconut husk with different Saccharomyeces cerevisiae levels on changes in energy content, cellulose, hemicellulose and TDN. The material used were ground young coconut husk. Completely randomized design (CRD) 4 treatments with 3 replicates resulting 12 experimental units. The treatments were R0: young coconut husk flour without fermentation (control), R1: young coconut husk flour fermented withr Saccharoyces cerevisiae 5% (w/w), R2: young coconut flour flour fermented with Saccharomyces cerevisiae 10% (w/w), and R3: Young coconut coir fermentation Saccharomyces cerevisiae 15% (wt/w). The variables observed in this study were energy, cellulose, hemicellulose, and TDN content. Statistical analysis shows that the effect of treatment is significant effect (P <0.05) on Energy, Cellulose and TDN content but not significant (P> 0.05) on Hemicellulose content. Duncan's multiple range test shows that differences between treatments R0: R1, R0: R3 and R1: R3 are significant effect (P <0.05) in the energy content, R0: R2, R0: R3, R1: R2, R1: R3 and R2 : R3 are significant effect (P <0.05) in the content of Cellulose, and R0: R1, R0: R2 and R0: R3 are significant effect (P <0.05) in TDN content. The conclusion is that the effect of different levels of saccharomieces cerevisiae as an inoculum in the fermentation of young coconut fiber flour 10% treatment can increase the energy content and TDN but can reduce the cellulose and hemicellulose content in the fermentation of young coconut husk flour. Keywords: coconut husk, Energy, Cellulose, Hemicellulose, TDN
Co-Authors Gusti A. Y. Lestari Leady H.S. Ratu Meki Fiktor Otu