Proteksi Bungkil Kedelai dengan Ekstrak Daun Mahoni terhadap Produk Fermentasi Rumen dan Kecernaan In vitro
Authors: Ifani Merryafinola , Suhartati F.M. , Rimbawato Efka Aris , Subagyo Yusuf , Syamsi Afduha Nurus , Widodo Hermawan Setyo 
Published: April 2024

ABSTRACT. Tujuan penelitian ini adalah untuk mengetahui pengaruh proteksi bungkil kedelai menggunakan ekstrak daun mahoni terhadap produk VFA total, konsentrasi N-NH3, kecernaan bahan kering, dan kecernaan bahan organik secara in vitro. Bahan yang digunakan adalah bungkil kedelai, daun mahoni, cairan rumen sapi potong, serta reagen untuk analisis konsentrasi amonia dan VFA. Penelitian dilakukan dalam tiga tahap yaitu ekstraksi mahoni, proteksi protein dengan ekstrak mahoni, dan tahap in vitro. Penelitian bersifat eksperimental dengan tiga tahap, yaitu ekstraksi mahoni menggunakan metode soxhlet, pencampuran ekstrak mahoni dengan bungkil kedelai, dan uji kecernaan menggunakan metode in vitro. Hasil penelitian dianalisis menggunakan rancangan acak lengkap dengan 4 perlakuan dan 6 ulangan sehingga terdapat 24 unit percobaan. Perlakuan terdiri dari P0 (bungkil kedelai + ekstrak mahoni 0%), P1 (bungkil kedelai + ekstrak mahoni 1,5%), P2 (bungkil kedelai + ekstrak mahoni 3%) dan P3 (bungkil kedelai + ekstrak mahoni 4,5%). Pengukuran VFA total menggunakan metode distilasi uap dan N-NH3 dengan teknik difusi mikro Conway. Penelitian dilakukan di Laboratorium Ilmu Nutrisi dan Makanan Ternak (INMT) Fakultas Peternakan, Universitas Jenderal Soedirman. Pengukuran hasil tersebut dianalisis secara statistik dengan analisis variansi, jika terdapat perbedaan lebih lanjut diuji menggunakan ortogonal polinomial. Hasil penelitian menunjukkan bahwa perlindungan bungkil kedelai dengan ekstrak mahoni berpengaruh nyata terhadap produk VFA total, N-NH3, kecernaan bahan kering dan kecernaan bahan organik (P0,05). Pemberian bungkil kedelai terproteksi ekstrak daun mahoni berpengaruh secara kubik dengan persamaan berturut-turut Y= 99,67 – 36,44X + 18,19X2 – 2,12X3 (R= 0,98); Y= 14 + 0,798X – 0,370X2 + 0,055X3 (R= 0,66); Y= 60,30 - 2,89X + 2,67X2 - 0,38X3 (R= 0,65); dan Y= 59,58 – 2,65X + 1,79X2 – 0,19X3 (R= 0,91). Berdasarkan VFA total, konsentrasi N-NH3, kecernaan bahan kering, dan kecernaan bahan organik disimpulkan bahwa penambahan ekstrak mahoni taraf 3% efisien. (Protection of soybean meal with mahogany leaf extract on rumen fermentation products and in vitro digestibility) ABSTRAK. The aim of this study was to determine the protective effect of soybean meal using mahogany leaf extract on VFAs product, N-NH3 concentration, dry matter digestibility, and organic matter digestibility in vitro. The materials used were mahogany leaves, beef cattle rumen fluid, and reagents for analysis of ammonia and VFA concentrations. The research was conducted in three stages, mahogany extraction, protein protection with mahogany extract, and in vitro stages. The research was experimental with in vitro method using a completely randomized design with 4 treatments and 6 replications so that there were 24 experimental units. The treatments consisted of P0 (soybean meal + 0% mahogany extract), P1 (soybean meal + 1.5% mahogany extract), P2 (soybean meal + 3% mahogany extract) and P3 (soybean meal + 4.5% mahogany extract). Measurement of total VFA using the steam distillation method and N-NH3 with the Conway micro diffusion technique (Smith et al., 2005). The research was carried out at the Animal Nutrition and Forage Science Laboratory (INMT), Faculty of Animal Science, Jenderal Soedirman University. Measurement The results were analyzed statistically by analysis of variance, if there were further differences tested using orthogonal polynomial. The results showed that the protection of soybean meal with mahogany extract significantly affected the total VFA product, N-NH3, dry matter digestibility and organic matter digestibility (P 0.05). It can be concluded that the addition of 3% level mahogany extract is efficient in increasing the total VFA product, N-NH3 concentration, dry matter digestibility, and organic matter digestibility.