Pemanfaatan Pelepah Kelapa Sawit Menggunakan Teknologi Fermentasi dengan Penambahan Dedak dan Onggok sebagai Sumber Karbohidrat terhadap KCBK dan KCBO secara In Vitro

Abstract

Oil palm fronds are abundant agro-industrial by-products that are underutilized due to their low nutritional content and high crude fiber. To improve the nutritional quality of oil palm fronds, a fermentation technology treatment was applied with the addition of rice bran and cassava pulp as carbohydrate sources to enhance digestibility, which was evaluated in vitro. The study aimed to utilize oil palm fronds as an alternative to green fodder for ruminant livestock. The research was conducted using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (unfermented oil palm fronds), P1 (fermented oil palm fronds + 25% rice bran), P2 (fermented oil palm fronds + 25% cassava pulp), and P3 (fermented oil palm fronds + 12.5% rice bran + 12.5% cassava pulp). The research parameters were dry matter digestibility (DMD) and organic matter digestibility (OMD). The results showed that treatment P3, with the addition of 12.5% rice bran and 12.5% cassava pulp, was the best treatment, increasing the percentage of dry matter digestibility to 57.57% and organic matter digestibility to 57.09%. However, the high digestibility value in treatment P3 was still unable to meet the optimal digestibility requirements for ruminant livestock.