Fermentabilitas Pakan dengan Imbuhan Ekstrak Daun Babadotan (Ageratum conyzoides) dan Jahe (Zingiber officinale) pada Sapi Perah Secara In Vitro

Abstract

ABSTRAK. Penelitian bertujuan untuk mengetahui dan mengkaji pengaruh pemberian ekstrak daun babadotan dan jahe terhadap fermentabilitas pakan dalam rumen sapi perah dilihat dari pH, Volatile Fatty Acid (VFA) total, konsentrasi asetat, butirat, propionat, NH₃, total protein dan CH₄. Materi penelitian berupa cairan rumen sapi perah, ekstrak daun babadotan dan jahe serta ransum kontrol. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan meliputi ransum kontrol (T1), T1 + ekstrak daun babadotan 0,005 ml (T2), T1 + ekstrak jahe 0,005 ml (T3), T1 + ekstrak daun babadotan 0,0025 ml + ekstrak jahe 0,0025 ml (T4). Data dianalisis menggunakan ANOVA dilanjutkan uji Duncan. Hasil menunjukkan seluruh perlakuan tidak berpengaruh terhadap pH dan protein total namun berpengaruh nyata terhadap VFA total (P<0,05), dan sangat nyata terhadap konsentrasi asetat, propionat, butirat, NH₃ dan CH₄ (P<0,01). Rata-rata keseluruhan kelompok perlakuan memiliki pH 6,9; protein total 167,779 mg/g. Konsentrasi VFA total dan NH₃ terbaik pada T4 (195 mM dan 8,64 mM); konsentrasi asetat, propionat, butirat terbaik pada T3 (18,51; 5,03; 1,91 mMol/l) dan peningkatan konsentrasi CH₄ terkecil pada T3 (16,53%). Berdasarkan penelitian disimpulkan bahwa seluruh perlakuan tidak mengganggu fermentasi rumen meskipun nilai CH₄ meningkat, pemberian kombinasi ekstrak mampu meningkatkan fermentabilitas pakan, dilihat dari peningkatan VFA total dan NH₃.

(Fermentability of feed supplemented with Ageratum conyzoides leaves and Zingiber officinale extracts on in vitro dairy cow)

ABSTRACT. The research was aimed to determine the effects of Ageratum conyzoides leaves (AC) and Zingiber officinale (ZO) extracts on in vitro ruminal fermentation of dairy cow. Materials used were the rumen fluid and the ethanol extract of AC leaves and ZO. The study used a completely randomized design with 4 treatments and 4 replications. The treatments were control (T1), T1 + AC 0,005 ml (T2), T1 + ZO 0,005 ml (T3), and T1 + AC 0,0025 ml + ZO 0,0025 ml (T4). Data were analyzed using ANOVA and continued by Duncan test. The results showed that both AC and ZO supplementation affected total VFA (P<0,05), acetate, propionate, butyrate, NH₃ and CH₄ concentrations (P<0,01). However, the ruminal pH and total protein production concentrations were not affected by the supplementation of either AC or ZO alone. The average of all treatment group is ruminal pH was 6.9; and total protein was 167,779 mg/g. The treatments T3 groups had the highest acetate, propionate, butyrate concentrations (18,51; 5,03; 1,91 mMol/l) and had the lowest CH₄ (16,53%). T4 treament groups had the highest VFA and NH₃ concentrations (195,00 mM and 8,64 mM). In conclusion, the suplementation of both AC and ZO did not adversely affect the ruminal fermentation, although CH₄ concentrations increased. Moreover, supplementing both herbals in the diets could improve the fermentability of rumen, indicated by the enhanced production of VFA and NH₃.