FERMENTASI JERAMI JAGUNG MENGGUNAKAN KAPANG TRICHODERMA HARZIANUM DITINJAU DARI KARAKTERISTIK DEGRADASI

Authors

  • Suryadi Suryadi Dosen Fakultas Peternakan Universitas Jambi
  • Darlis Darlis Dosen Fakultas Peternakan Universitas Jambi
  • Suhessy Syarif Dosen Fakultas Peternakan Universitas Jambi
  • M. Afdal Dosen Fakultas Peternakan Universitas Jambi

DOI:

https://doi.org/10.22437/jkam.v1i1.3727

Abstract

Penelitian ini bertujuan untuk mengetahui lama waktu fermentasi dan karakteristik degradasi komponen serat jerami jagung fermentasi secara In sacco. Fermentasi jerami jagung secara padat menggunakan  Trichoderma harzianum sebagai stater. Sebanyak 2,5 gram urea, 2,5 gram molases, 2,5 ml sediaan  Trichoderma harzianum dicampur dengan air menjadi 20 ml yang kemudian disemprotkan pada 1000 gram jerami jagung segar. Selanjutnya jerami jagung dimasukkan ke dalam toples plastik dan diperam sesuai dengan perlakuan yaitu 4, 8, 12 dan 16 hari. Uji karakteristik degradasi jerami jagung fermentasi dilakukan dengan metode In sacco atau nylon bag technique. Sebanyak 6 gram sampel jerami dimasukkan ke dalam kantong nylon dengan ukuran 140, 80 mm diinkubasi ke dalam rumen sapi dengan interval waktu 6, 12, 24, 48 dan 72. Penelitian ini  menggunakan rancangan acak lengkap (RAL) dengan perlakuan 4 lama fermentasi dan ulangan 3 untuk tiap perlakuan. Peubah yang diukur adalah karakteristik degradasi meliputi : Nilai fraksi a, nilai fraksi b dan nilai fraksi c dari NDF, ADF dan Hemiselulosa  Jerami jagung fermentasi. Hasil penelitian ini menunjukkan bahwa lama fermentasi berpengaruh nyata terhadap nilai fraksi (a) dan nilai fraksi (b) dari NDF, nilai fraksi (c) dari ADF dan Hemiselulosa, tetapi tidak berpengaruh nyata pada fraksi (a) dan fraksi (b) dari ADF,  fraksi (a) dan fraksi (b) dari hemiselulosa, fraksi (c) dari NDF jerami jagung fermentasi. Kesimpulan: Fermentasi jerami jagung dengan Trichoderma harzianum dapat meningkatkan nilai fraksi (a) dari NDF, ADF dan laju degradasi NDF ADF dan Hemiselulosa. Lama fermentasi yang terbaik pada jerami jagung fermentasi diperoleh pada perlakuan 16 hari.

Downloads

Download data is not yet available.

Author Biographies

Suryadi Suryadi, Dosen Fakultas Peternakan Universitas Jambi

Dosen Fakultas Peternakan Universitas Jambi

Darlis Darlis, Dosen Fakultas Peternakan Universitas Jambi

Dosen Fakultas Peternakan Universitas Jambi

Suhessy Syarif, Dosen Fakultas Peternakan Universitas Jambi

Dosen Fakultas Peternakan Universitas Jambi

M. Afdal, Dosen Fakultas Peternakan Universitas Jambi

Dosen Fakultas Peternakan Universitas Jambi

Downloads

Published

2017-06-08 — Updated on 2017-06-08

Versions

How to Cite

Suryadi, S., Darlis, D., Syarif, S., & Afdal, M. (2017). FERMENTASI JERAMI JAGUNG MENGGUNAKAN KAPANG TRICHODERMA HARZIANUM DITINJAU DARI KARAKTERISTIK DEGRADASI. Jurnal Karya Abdi Masyarakat, 1(1), 43-49. https://doi.org/10.22437/jkam.v1i1.3727

Issue

Vol. 1 No. 1 (2017): Jurnal Karya Abdi Masyarakat

Section

Articles

License

Please find the rights and licenses in Jurnal Jurnal Karya Abdi Masyarakat (JKAM).

  1. License

The non-commercial use of the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. 

  1. Author’s Warranties

The author warrants that the article is original, written by stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).

  1. User Rights

JKAM's spirit is to disseminate articles published are as free as possible. Under the Creative Commons license, JKAM permits users to copy, distribute, display, and perform the work for non-commercial purposes only. Users will also need to attribute authors and JKAM on distributing works in the journal.

  1. Rights of Authors

Authors retain the following rights:

  • Copyright, and other proprietary rights relating to the article, such as patent rights,
  • The right to use the substance of the article in future own works, including lectures and books,
  • The right to reproduce the article for own purposes, provided the copies are not offered for sale,
  • The right to self-archive the article.
  1. Co-Authorship

If the article was jointly prepared by other authors, the signatory of this form warrants that he/she has been authorized by all co-authors to sign this agreement on their behalf, and agrees to inform his/her co-authors of the terms of this agreement.

  1. Termination

This agreement can be terminated by the author or JKAM upon two months’ notice where the other party has materially breached this agreement and failed to remedy such breach within a month of being given the terminating party’s notice requesting such breach to be remedied. No breach or violation of this agreement will cause this agreement or any license granted in it to terminate automatically or affect the definition of JKAM. 

  1. Royalties

This agreement entitles the author to no royalties or other fees. To such extent as legally permissible, the author waives his or her right to collect royalties relative to the article in respect of any use of the article by JKAM or its sublicensee.

  1. Miscellaneous

JKAM will publish the article (or have it published) in the journal if the article’s editorial process is successfully completed and JKAM or its sublicensee has become obligated to have the article published. JKAM may conform the article to a style of punctuation, spelling, capitalization, referencing and usage that it deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers.