Kualitas Jerami Jagung (Zea mays) yang di Fermentasi Dengan Aspergillus niger Sebagai Pakan Ternak

Authors

  • Badat Muwakhid
  • Umi Kalsum Fakultas Peternakan, Universitas Islam Malang, Dinoyo, Kec. Lowokwaru, Kota Malang, Jawa Timur 65144
  • Rifa'i Rifa'i

DOI:

https://doi.org/10.21776/ub.jnt.2023.006.02.4

Abstract

Peningkatan kualitas pakan berbahan baku jerami jagung dapat dilakukan dengan pengolahan menggunakan teknologi fermentasi menggunakan kapang. Penelitian ini bertujuan untuk mengetahui kualitas jerami jagung yang telah diberikan perlakuan fermentasi dengan menggunakan Aspergillus niger. Materi pada penelitian ini menggunakan jerami jagung dan Aspergillus niger. Percobaan dalam penelitian ini dilakukan menggunakan metode rancangan acak lengkap. Berdasarkan perlakuan yang diberikan yaitu P0 (kontrol), P1 (Aspergillus niger 105 CFU per gram bahan segar), P2 (Aspergillus niger 106 CFU per gram bahan segar) dan P3 (Aspergillus niger 107 CFU per gram bahan segar). Hasil penelitian mengindikasikan bahwa perlakuan pemberian Aspergillus niger memberikan pengaruh yang signifikan secara nyata (P<0,01) terhadap kadar BO, SK, NDF, ADF, selulosa, BETN, serta kecernaan BK dan BO, sedangkan perlakuan tersebut memberikan pengaruh nyata (P<0,05) terhadap kandungan BK jerami jagung. Berdasarkan penelitian ini, jumlah penambahan  Aspergillus niger 107 per gram bahan segar dalam fermentasi jerami jagung memberikan hasil yang paling baik terhadap kualitas pakan yang dihasilkan.

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Published

2023-09-18

Issue

Vol. 6 No. 2 (2023): JNT Jurnal Nutrisi Ternak Tropis September

Section

Articles

License

Copyright (c) 2023 Badat Muwakhid, Umi Kalsum, Rifa'i Rifa'i

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