Pengaruh Fermentasi Menggunakan MOL (Mikroorganisme Lokal) terhadap Kandungan Nutrisi Pucuk Tebu (Saccharum officinarum Linn) sebagai Pakan Ternak Ruminansia

Abstract

Sugarcane tops are on of the side product of sugarcane that have the potential to be used as ruminants feed because it is available in large quantities. Obstacles in utilizing sugarcane tops as ruminants feed are due to the high crude fiber and low crude protein, therefore it can be utilized using fermentation technology by MOL. This research aims to determine the nutritional content and effect of sugarcane tops fermented by MOL with different levels so that the result can be obtained for dry matter, crude protein, crude fiber, crude fat and ash content. The design used in this research was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment consisted of several levels, that is 0%, 0,4%, 0,6%, and 0,8%. The results showed that the nutritional content test of fermented sugarcane tops by MOL did not have a significant effect (P<0.05) on dry matter, crude fiber, and crude fat however had a significant effect ( P < 0.05) on crude protein and ash content. It is concluded that P3 treatment with a dose of 0,8% MOL is the best results.