Uji Kecernaan Bahan Kering dan Bahan Organik In Vitro pada Fermentasi Pucuk Tebu Menggunakan Mikroorganisme Lokal (MOL)

Abstract

local microorganisms (MOL) on the digestibility of dry matter and organic matter in vitro. The design used in this research was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. Treatments consisted of P0 = sugarcane tops without fermentation; P1 = sugarcane tops + 0,4% local microorganisms (MOL); P2 = sugarcane tops + 0,6% local microorganisms (MOL); P3 = sugarcane tops + 0,8% local microorganisms (MOL). The research results showed that fermentation of sugarcane tops using local microorganisms (MOL) had a significant effect (P<0.01) on the Dry Matter Digestibility Coefficient (KCBK) and the Organic Matter Digestibility Coefficient (KCBO). The average KCBK P0, P1, P2 and P3 was 51.64%; 52.93%; 56.33%; 58.05%, while the average at KCBO was 55.90%; 59.42%; 62.36%; 66.09%. The conclusion of this research is that fermentation of sugar cane tops using local microorganisms (MOL) has a very significant effect on the digestibility of dry matter and organic matter in vitro. The higher the dose level using local microorganisms (MOL), the greater the digestibility of dry matter and organic matter in vitro. The highest digestibility of dry matter and organic matter was obtained in P3 (fermentation of sugarcane tops using local microorganisms (MOL) as much as 0.8%), namely 58.05% and 66.09%.