KUALITAS FISIK DAN NUTRIEN JERAMI PADI YANG DIFERMENTASI MIKROORGANISME LOKAL ASAL JERAMI PADI
PHYSICAL AND NUTRIENT QUALITY OF RICE STRAW FERMENTED WITH LOCAL MICROORGANISMS BASED ON RICE STRAW
Abstract
Jerami padi dapat dimanfaatkan secara optimal sebagai sumber pakan alternatif bagi ternak ruminansia melalui fermentasi guna meningkatkan kandungan nutriennya. Penelitian ini bertujuan untuk mengevaluasi lama fermentasi terhadap kualitas fisik dan nutrien jerami padi yang difermentasi menggunakan mikroorganisme lokal (MOL) asal jerami padi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan variasi lama fermentasi (0, 7, 14, 21, dan 28 hari) dan 4 ulangan. Variabel yang diamati meliputi kualitas MOL, kualitas fisik dan nutrien silase (bahan kering, abu, protein kasar, lemak kasar dan serat kasar). Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA) dan perbedaan yang nyata antar perlakuan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa MOL jerami padi memiliki karakteristik fisik berwarna coklat tua, aroma khas tape, pH 4, dan kandungan glukosa 6% BRIX. Populasi BAL dan bakteri selulolitik masing-masing berkisar 1,24 × 10⁷ dan 2,89 × 10⁶ CFU/mL. Hasil fermentasi silase amoniasi jerami padi menunjukkan adanya perubahan fisik berupa tekstur yang lebih lunak, aroma menyengat, dan warna coklat. Kandungan protein kasar tertinggi ditunjukkan pada fermentasi 7 hari (12,95%), sedangkan serat kasar terendah ditunjukkan pada fermentasi 21 hari (25,76%). Hasil ini menunjukkan bahwa penggunaan MOL jerami padi berpotensi meningkatkan kualitas silase jerami melalui peningkatan protein dan penurunan serat kasar dimana fermentasi selama 21 hari sebagai durasi optimal untuk meningkatkan kualitas nutrisi jerami padi sebagai pakan ternak ruminansia.
ABSTRACT
Rice straw can be optimally utilized as an alternative feed source for ruminant livestock through fermentation to increase its nutrient content. This experiment aims to evaluate the effect of fermentation duration on the physical and nutrient quality of rice straw fermented using local microorganisms (MOL) derived from rice straw. A completely randomized design (CRD) was applied with five fermentation periods (0, 7, 14, 21, and 28 days) and four replications. The parameters measured included the quality of LMO, physical characteristics, and silage nutrient composition (dry matter, ash, crude protein, crude fat, and crude fiber). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s test to determine significant differences among treatments. The results showed that rice straw had a dark brown color, distinctive aroma, pH 4, and glucose content of 6% BRIX, with lactic acid bacteria and cellulolytic bacteria populations of 1.24 × 10⁷ and 2.89 × 10⁶ CFU/mL, respectively. Fermented rice straw silage exhibited improved physical quality with a softer texture, pungent aroma, and brownish color. The highest crude protein content was observed after 7 days of fermentation (12.95%), while the lowest crude fiber content was obtained after 21 days (25.76%). These findings indicate that rice straw-based LMO has the potential to improve the nutritional quality of rice straw silage, with 21 days identified as the optimum fermentation duration for ruminant feed.
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References
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