vi
PENGARUH PENAMBAHAN BERBAGAI ADITIF DALAM SILASE RUMPUT GAJAH (Pennisetum purpureum) CV. TAIWAN
TERHADAP KANDUNGAN ASAM LEMAK TERBANG
DAN
NH
3(
IN VITRO)
Rizki Muhammad Agung
ABSTRAK
Tujuan dari penelitian ini adalah menentukan kandungan asam lemak terbang dan NH3 (in vitro) tertinggi dari silase Rumput Gajah (Pennisetum
Purpureum) cv. Taiwan. Penelitian ini dilakukan dari bulan
November-desember 2012 di Desa Cijeruk, Kecamatan Pamulihan, Sumedang. analisis kimia dilakukan di Laboratorium Nutrisi Ternak Ruminansia, Fakultas Peternakan, Universitas Padjadjaran. Untuk penelitian ini, Rumput Gajah yang digunakan berumur 60 hari setelah pemotongan, rumput dipotong dengan rata-rata 2-5 cm dan dimasukan ke dalam tong plastik dengan pencampuran aditif (Molasses 5%, Tepung Jagung 6,9%, Dedak 6,6%, Tepung Gaplek 4,2 %, dan Tepung Tapioka 3,9%) masing-masing 4 ulangan. Percobaan menggunakan Rancangan Acak Lengkap dan data dianalisis dengan Metode Orthogonal Kontras. Penambahan Aditif Molasses 5%, Tepung Jagung 6,9%, Dedak 6,6%, Tepung Gaplek 4,2 %, dan Tepung Tapioka 3,9%, Menghasilkan kandungan asam lemak terbang (in vitro) yang sama, tetapi kandungan NH3 (in vitro) yang optimal yakni dengan penambahan aditif Tepung Gaplek 4,2%.
vii
THE EFFECT OF ADDITIONAL VARIOUS ADDITIVES IN NAPIER GRASS SILAGE (Pennisetum purpureum) CV. TAIWAN TO
VOLATILE FATTY ACID AND NH3
(
IN VITRO)
Rizki Muhammad Agung
ABSTRACT
The aim of the present study was determine the Volatile Fatty Acid And NH3 (in vitro) of Naiper grass silage. This experiment was conducted from November-desember 2012 at Cijeruk village, Pamulihan subdistrict, Sumedang. chemical analysis was done at Laboratory Nutrisi of Ruminant, fakulty of Animal Husbandry, Universitas Padjadjaran. For this experiment, Napier grass was obtained 60 days of it’s regrowth, chopped napier grass with average 2-5 cm and filled in plastic drum by mixing additives (Molasses 5%, Corn Flour 6,9%, Brand 6,6%, Cassava Flour 4,2%, and Tapioca Flour 3,9%) respectively each 4 replicates. The experiment was set up in a Completely Randomized Design and data was analysed Orthogonal Contrast Methods. The addition of Additives Molasses 5%, Corn Flour 6,9%, Brand 6,6%, Cassava Flour 4,2%, and Tapioca Flour 3,9%, give volatile fatty acid Produce (in vitro) the same, but the content of NH3 (in vitro) that is optimal with the addition of 4.2% Cassava Flour additives.
