Fermentasi: Metode untuk Meningkatkan Nilai Nutrisi Jerami Padi

Abstract

Most of the ruminant livestock rations in Southeast Asia come from grain crops residues. Rice straw is the main crop residue which farmers usually store and use as ruminant feed in tropical areas especially during the long dry season whereby natural forages are being in constraint. However, feeding rice straw does not provide adequate nutrition for ruminants even for basic living because of its low nutritional value. The nutritional value of rice straw is limited by low levels of intake and slow digestibility and low levels of energy, protein, minerals and vitamins. Various types of treatments to improve the nutritional value of rice straw have been widely carried out including physical, biological and chemical methods. One of them is the fermentation technology that can improve the nutrition of rice straw. This review aims to describe the practical aspects of the fermentation process based on the results of previous study on rice straw to increase its nutritional value.

Product Testing Strategy Implementation Results Biotechnology Feed: Paper

“…The weakness of rice straw utilization is also found in coarse fibers because it contains silica in organic groups as much as 12-16%. Silica is a crystal in the cell wall and fills the space between cells and is insoluble in rumen fluid, thus becoming an obstacle for rumen microbes and enzymes to digest rice straw (Yanuartono et al 2019). Also, the factor inhibiting the digestibility is the presence of lignin content that can not be destroyed rumen microbes.…”

Fermentasi Jerami: Alternatif Pakan Ternak Penuh Nutrisi dan Gizi di Musim Kemarau di Desa Pakandangan Sangra Kecamatan Bluto Kabupaten Sumenep Jawa Timur

“…Gambar 1. Limbah Pertanian (Jerami Padi) Fermentasi jerami selama 30 jam mampu menurunkan Neutral Detergent Fiber (NDF) 73,45%, Acid Detergent Fiber (ADF) 55,45%, hemiselulosa 18,00% dan selulosa 13,81%, lignin 16,77%, mampu meningkatkan kadar PK (Protein Kasar) 9,31%, kecernaan bahan kering 38,40%, dan bahan organik 42,93%, (Yanuartono et al, 2019). Penurunan kadar NDF dan ADF akan menurunkan kadar serat kasar dan meningkatkan kadar protein kasar sehingga akan mempengaruhi kualitas pakan jerami yang semakin membaik.…”

“…Bahan Fermentasi: Dedak, Tetes Tebu, EM4 Peternakan dan Garam Jerami padi yang sudah terfermentasi akan tercium lebih harum dan lebih lembut atau lunak sehingga sangat disukai oleh sapi (ternak). Ketika sapi menunjukkan kelahapannya memakan jerami fermentasi maka akan berpeluang dalam mempercepat pertumbuhan dan pertambahan bobot serta dapat meningkatkan produktifitas ternak (Yanuartono et al, 2019).…”

Pemanfaatan Fermentasi Jerami Padi sebagai Pakan Ternak di Desa Demen, Kulon Progo

“…Limbah jerami padi merupakan [6] bagian vegetatif berupa batang, daun, dan tangkai dari tanaman padi dan merupakan limbah pertanian terbesar di Indonesia. Produksi jerami padi bisa mencapai 12-15 ton per ha/satu kali panen atau 4-5 ton bahan kering tergantung pada lokasi dan varietas yang digunakan (Yunilas, 2009).…”