Kandungan Asam Laktat Dan Total Kandungan Asam Laktat Dan Total Bakteri Asam Laktat Silase Jerami Jagung (Zea mays. L) Dengan Penambahan Aditif Yang Berbeda
silase jermai jagung, Asam Laktat Dan Total bakteri asam laktat
DOI:
https://doi.org/10.31949/tlsj.v1i2.5007Abstract
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L) dengan penambahan aditif yang berbeda. Penelitian dilaksanakan di Laboratorium Nutrisi Ternak Ruminansia dan Kimia Makanan Ternak Fakultas Peternakan Universitas Padjadjaran. Penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan (P0 = silase jerami jagung tampa bahan aditif, P1 = silase jerami jagung + 0,5% Heryaki powder, P2 = silase jerami jagung + 5% tepung gaplek dan P3 = silase jerami jagung + 5% tepung sagu) dan 5 ulangan. Parameter yang diamati adalah kandungan asam laktat dan total bakteri asam laktat). Data di analisis menggunakan sidik ragam ANOVA dan uji lanjut dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukan kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L) dengan penambahan aditif yang berbeda menunjukan kandungan asam laktat tertingi (3,83%) pada perlakuan P2 dan perlakuan P0 menghasilkan total bakteri asam laktat tertinggi (3,699 cfu/g). Pemberian bahan bahan aditif yang berbeda dapat berpengaruh terhadap kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L)
Kata Kunci : Jerami jagung, Silase, Heryaki Powder, Tepung gaplek, Tepung sagu, Kandungan asam laktat, Total bakteri asam laktat.
ABSTRACT
This study aims to determine the effect of lactic acid content and total lactic acid bacteria in corn straw silage (Zea mays. L) with the addition of different additives. The research was conducted at the Laboratory of Ruminant Animal Nutrition and Animal Feed Chemistry, Faculty of Animal Husbandry, Padjadjaran University. The study was conducted experimentally in a completely randomized design (CRD), consisting of 4 treatments (P0 = corn straw silage without additives, P1 = corn straw silage + 0.5% Heryaki powder, P2 = corn straw silage + 5% cassava flour and P3 = corn straw silage + 5% sago flour) and 5 replicates. Parameters observed were lactic acid content and total lactic acid bacteria). Data were analyzed using ANOVA and further testing with Duncan's Multiple Range Test. The results showed the content of lactic acid and total lactic acid bacteria in corn straw silage (Zea mays. L) with the addition of different additives showed the highest lactic acid content (3.83%) in treatment P2 and treatment P0 resulted in the highest total lactic acid bacteria (3.699 cfu/g). The administration of different additives can affect the lactic acid content and total lactic acid bacteria of corn straw silage (Zea mays. L).Keywords : Silage, Heryaki Powder, Cassava Flour, Sago Flour, Lactic Acid Content, Total Lactic Acid Bacteria.
Keywords:
Silage, Heryaki Powder, Cassava Flour, Sago Flour, Lactic Acid Content, Total Lactic Acid BacteriaDownloads
References
Anjalani, R., L. Silitonga., M. H. Astuti. 2017. Kualitas Silase Rumput Gajah Yang Diberi Tepung Umbi Talas Sebagai Aditif Silase. Jurnal Ilmu Hewani Tropika, Vol 6. No. 1 : 85-89.
Auliah, A. 2012. Combination Formulating of Sago Palm and Corn Flour to Noodle Manufacturing. Jurnal Chemica. 13 :33 - 38. https://ojs.unm.ac.id/chemica/article/vie w/624/98
Cappuccino, J. G. & N. Sherman. 2001. Microbiology; a Laboratory manual.6d Ed. State University of New York, Rockland Community College.
Depo Kurniawana, Erwantob, and Farida Fathul. 2015. The Effect of Starter Addition in Silage Making to Physic Quality and pH Silage of Feed from Agriculture Waste. aThe Student of Department of Animal Husbandry Faculty of Agriculture, bThe Lecture of Department of Animal Husbandry Faculty of Agriculture, Department of Animal Husbandry, Faculty of Agriculture Lampung University. Jurnal Ilmiah Peternakan Terpadu Vol. 3(4): 191-195.
Direktorat Pakan Ternak (2011). Pedoman Umum Pengembangan Lumbung Pakan Ruminansia. Jakarta: Direktorat Jenderal Peternakan dan Kesehatan Hewan
Gaspersz, Vincert. 1995. Teknik Analisis Dalam Penelitian Percobaan. Bandung : Tarsito.
Hapsari Y.T. Suryapratama, W. Hidayat, N. dan E. Susanti, 2014. Pengaruh Lama Pemeraman Terhadap Kandungan Lemak Kasar dan Serat Kasar Silase Complete Feed Limbah Rami. Jurnal Ilmiah Peternakan 2(1):102-109.
Kung Jr., L. 2014. A Review on Silage Additives and Enzymes. Available on http://d2vsp3qmody48p.cloudfront.net/wp-content/uploads/2014/02/a-review-on-silage-additives-and-enzymes.pdf. (Diakses tanggal 4 Maret 2016).
Maturin, L. dan Peeler, J.T., 2001, Aerobic Plate Count, BAM (Bacterilogical Analytical Manual) Chapter 3, Food and Drug Administration.
Schroeder, J.W. 2004. Silage Fermentation and Preservation. Extension Dairy Specialist. AS-1254.
Subekti, G., Suwarno dan N. Hidayat, 2013. Penggunaan beberapa aditif dan bakteri asam laktat terhadap karakteristik fisik silase rumput gajah pada hari ke- 14. Jurnal Ilmiah Peternakan. 1(3): 835–841.
Supratman, H. D. Ramdani., S. Kuswaryan., D.C. Budinuryanto dan I. M. Joni 2018. Application Of Probiotics And Different Size Of Sodium Bicarbonate Powders For Feedlot Sheep Fattening. AIP Conference Proceedings.https://doi.org/10.1063/1.5 02123
Susetyo, Kismono dan B. Soewardi, 1969. Hijauan makanan ternak. Direktorat Peternakan Rakyat Direktorat Jenderal Peternakan Departemen Pertanian. Jakarta
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 marselinus banu
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
