Kecernaan In Vitro Ransum Berbasis Rumput Kumpai (Hymenachne acutigluma) Fermentasi Disuplementasi Legum Berbeda(IN VITRO DIGESTIBILITY OF FERMENTED HYMENACNE ACUTIGLUMA-BASED RATIONS SUPPLEMENTED WITH DIFFERENT LEGUMES)

Abstract

The aim of this research was to study the effects on different supplementation legumes in the digestibility of fermented kumpai grass (Hymenachne acutigluma) based rations through in vitro technique. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 3 months. A completely randomized design with four treatments and four replicates was used in this study. The treatments were R0= 70% fermented kumpai grass + 30% concentrate + 0% legume, R1= 55% fermented kumpai grass + 7,5% lamtoro leaves + 7,5% water mimmosa + 30% concentrate, R2= 55% fermented kumpai grass + 7,5% acacia leaves + 30% concentrate , and R3=55% fermented kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were dry matter digestibility, organic matter digestibility, volatile fatty acid (VFA), N-ammonia and pH. The result indicated that The adding of different legumes in the ration significantly (P0,05). Hasil uji lanjut menunjukkan bahwa perlakuan R0 memiliki nilai kecernaan bahan kering dan bahan organik tertinggi; KCBK 65,88 %, KCBO = 65,34 %. Kandungan N-Amonia dan VFA tertinggi terdapat pada perlakuan R3 yaitu N-Amonia: 11,00 mM dan VFA: 158 mM. Simpulan dari penelitian ini adalah penambahan kombinasi daun lamtoro, kemon air, dan akasia dapat menurunkan nilai KCBK, KCBO, sedangkan kadar N-Amonia dan VFA terjadi peningkatan.