Uji Kecernaan (In Vitro) Pakan Berbasis Pelepah Kelapa Sawit (Elaeis Guineensis Jacq) dengan Level Penggunaan Dedak Padi yang Berbeda

Abstract

This study aimed to evaluate the effect of rice bran addition on the fermentation of oil palm fronds in terms of dry matter digestibility (DMD) and organic matter digestibility (OMD) in vitro. The experimental design used was a Completely Randomized Design (CRD) with four treatments: P0 (no rice bran), P1 (10% rice bran), P2 (20% rice bran), and P3 (30% rice bran), each with five replications. The fermentation process was carried out anaerobically for 14 days, and digestibility analysis was conducted using the Tilley and Terry method. The results showed that the addition of rice bran significantly affected (P<0.01) both DMD and OMD values. The best treatment was found in P3 with average DMD of 37.75% and OMD of 37.14%. This indicates that rice bran as a soluble carbohydrate source can enhance fermentability and improve the nutrient quality of silage from oil palm fronds. This study confirms the potential of rice bran to improve the nutritional value of fermented feed and supports the use of palm frond waste as an alternative feed resource for ruminants.