Kualitas Fisik, Kandungan Protein Kasar dan Serat Kasar Jerami Padi yang Difermentasi dengan Cairan Rumen

Abstract

Rice straws are classified as a low-nutritional quality of feed ingredients. Fermentation
is an effort to improve the nutritional quality of rice straw as a feed for ruminant. The
purpose of this study was to determine the optimal dose of ruminal fluid on physical
quality, crude protein content and crude fiber content of fermented rice straw. The
research design in this study was the Completely Randomized Design (RAL), with five
treatments and four replications. The treatment was J1 (5% ruminal fluid), J2 (10%
ruminal fluid), J3 (15% ruminal fluid), J4 (20% ruminal fluid) and J5 (25% ruminal fluid).
The research was conducted at the Laboratory of Animal Production, Faculty of
Agriculture, Universitas Lambung Mangkurat, Banjarbaru, from February to April 2012.
Results showed the addition of ruminal fluid on the rice straw very significantly affected
(P>0.01) crude protein of fermented rice straw. However, addition ruminal fluid did not
significantly affect (P<0.05) on temperature, moisture content, pH, and crude fiber
content of rice straw. Treatment J3 was the optimum rumen fluid dose as indicated by
physical quality of fermented rice straw, the highest content of crude protein (6.58%),
and the lowest content of crude fiber (30,64%).