Uji Kimia dan Kecernaan In Vitro Biskuit Daun Bangun-Bangun (Coleus amboinicus Lour)

Abstract

Bangun-bangun leaves are one of the plants that contain lactagogum which functions to increase milk secretion. Bangun-bangun leaves can be processed into biscuits to be used as additional feed. This study aims to determine the value of nutritional content and assess the digestibility value of leaf biscuits. The research was conducted at the Compost Center, Faculty of Agriculture, University of North Sumatra, Medan. Chemical analysis was carried out at the Goat Research Testing Laboratory, In Vitro analysis was carried out at the Feed Science and Technology Laboratory of IPB and lasted for 2 months from August to October 2022. The design used was a completely randomized design (CRD) with 4 treatments and 5 test. The four treatments were: P0 = 0% of the leaves, P1 = 6% of the leaves, P2 = 9% of the leaves, and P3 = 12% of the leaves. Parameters observed were nutrient content in the form of crude protein, crude fiber, and crude fat as well as dry matter digestibility coefficient (KCBK) and organic matter digestibility coefficient (KCBO). The results showed that the biscuits based on the leaves of the plant had a significant effect (P<0,05) on the values of crude protein, crude fiber, crude fat, dry matter digestibility (KCBK) and organic matter digestibility (KCBO) in vitro. The conclusion of this study is the use of the leaves of the plant has a good content and can increase the digestibility value of dry matter and organic matter.