Efek Level Urea pada Amoniasi Steamed Pelepah Sawit terhadap Karakteristik Fermentasi Rumen Diukur secara In Vitro

Munawwarohpane, Munawwarohpane (2021) Efek Level Urea pada Amoniasi Steamed Pelepah Sawit terhadap Karakteristik Fermentasi Rumen Diukur secara In Vitro. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui level urea optimal pada proses pengolahan pelepah sawit menggunakan steam ditinjau dari karakteristik fermentasi di dalam rumen (Produksi gas total, pH, dan NH3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dan menggunakan perlakuan yang terdiri dari P1: pelepah sawit + steam (kontrol), P2: P1 + 1% urea, P3: P1 + 3% urea, dan P4: P1 + 5% urea. Cacahan pelepah sawit segar disteam menggunakan autoclave pada suhu 121°C dan tekanan 1,4 atm selama 30 menit. Steamed pelepah sawit diamoniasi dengan level urea 1, 3 dan 5% selama 10 hari, dikeringkan dan digiling dengan ukuran 1 mm. Sebanyak 1 g sampel dari setiap perlakuan diinkubasi dengan anaerobik buffered rumen fluid bersuhu 39°C selama 72 jam. Pada akhir periode inkubasi, produksi gas, pH dan NH3 diukur. Analisis ragam menunjukkan bahwa level urea berpengaruh nyata (P<0.05) terhadap produksi gas total dan berpengaruh sangat nyata (P<0,01) terhadap konsentrasi NH3. Akan tetapi, perlakuan tidak berpengaruh nyata (P>0.05) terhadap pH cairan rumen. Hasil orthogonal polynomial diperoleh hubungan linier (P<0,01) antara level urea dengan produksi gas total dan konsentrasi NH3. Disimpulkan bahwa level urea optimum pada amoniasi steamed pelepah sawit belum ditemukan. This study aims to determine the optimal level of urea in the processing of palm midrib using steam in terms of the characteristics of the fermentation in the rumen (total gas production, pH, and NH3). This study used a completely randomized design (CRD) and used treatments consisting of P1: palm midrib + steam (control), P2: P1 + 1% urea, P3: P1 + 3% urea, and P4: P1 + 5% urea. Chopped fresh palm fronds were steamed using an autoclave at a temperature of 121°C and a pressure of 1.4 atm for 30 minutes. Steamed palm fronds were ammoniated with urea levels of 1, 3 and 5% for 10 days, dried and ground to a size of 1 mm. A total of 1 g of samples from each treatment were incubated with anaerobic buffered rumen fluid at 39°C for 72 hours. At the end of the incubation period, gas production, pH and NH3 were measured. Analysis of variance showed that urea level had a significant effect (P<0.05) on total gas production and had a very significant effect (P<0.01) on NH3 concentration. However, the treatment had no significant effect (P>0.05) on the pH of the rumen fluid. The results of orthogonal polynomial obtained a linear relationship (P<0.01) between urea level and total gas production and NH3 concentration. It was concluded that the optimum level of urea in steamed ammoniation of palm fronds had not been found.

Type:	Thesis (S1)
Uncontrolled Keywords:	Pelepah sawit, steam, amoniasi, urea, dan fermentasi rumen.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Munawwarohpane
Date Deposited:	29 Jun 2021 06:30
Last Modified:	29 Jun 2021 06:30
URI:	https://repository.unja.ac.id/id/eprint/22053

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