Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

Abstract

Abstract. Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals. However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments. The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.Key Words: ammoniation, fermentation, sugarcane bagasse, quality feed, in vitro Abstrak. Ampas tebu adalah salah satu hasil produksi limbah industri pertanian dengan kandungan nutrisi dan daya cerna yang rendah. Tujuan dari penelitian ini adalah untuk mengevaluasi kualitas dan daya cerna secara in vitro ampas tebu dengan menerapkan teknologi pakan: amoniasi yang dilanjutkan dengan proses fermentasi. Dua percobaan dilakukan dalam penelitian ini. Percobaan pertama adalah menentukan kualitas dari ampas tebu yang telah diamoniasi dan difermentasi dengan lama pemeraman yang berbeda (0,7,14,21 dan 28 hari). Sementara penelitian kedua adalah penentuan daya cerna in vitro dari amapas tebu yang telah diamoniasi dan difermentasi selama 21 hari secara an-aerob dengan level karbohidrat terlarut (tepung sagu) yang berbeda (0%, 5%, 10% dan 15% dari total sampel). Parameter yang diukur dalam penelitian ini adalah kandungan bahan kering, protein kasar, serat kasar, pH, kecernaan bahan kering dan organik secara in vitro. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil dari penelitian pertama menunjukan bahwa lama inkubasi tidak berpengaruh (P>0,05) terh...

Rapid and Simultaneous Determination of Feed Nutritive Values by Means of Near Infrared Spectroscopy

“…The result of the study indicated that fermentation improved IVDMD, IVOMD and reduced the content of NDF and ADF of sago residues ( Table 1). The results of this study were in accordance with the research conducted by Samadi et al (2016) in which sugarcane bagasse fermented with Trichoderma harzianum significantly increased IVDMD and IVOMD. Availability of soluble carbohydrates due to fermentation process was the cause of better IVDMD and IVOMD values.…”

“…Utilization of crop residues from agro-industry byproducts as animal feed is one of the solutions to reduce feed cost. However, nutritive values and digestibility of feed using agro-industry byproducts were low and need several methods to be applied for improving the quality and digestibility of feed (Wanapat et al, 2009;Santoso et al, 2014;Wajizah et al, 2015;Samadi et al, 2015;Samadi et al, 2016;Wiryawan et al, 2017). Feed fermentation technology by microbial administration seems to be a practical and promising alternative to increase nutritional values of agro-industry residues and produce improved value-added products.…”

“…Feed fermentation technology by microbial administration seems to be a practical and promising alternative to increase nutritional values of agro-industry residues and produce improved value-added products. Study conducted by Samadi et al (2016) concluded that fermentation of complete feed based on sago residues significantly influenced the values of NH₃, VFA, IVOMD, and IVDMD.…”

Fermentasi Pucuk Tebu (Saccharum officinarum L) Menggunakan Trichoderma Harzianum : Degradasi in Sacco Komponen Serat

“…Hal ini mungkin disebabkan karena lama waktu fermentasi yang relatif singkat selama satu minggu pada proses fermentasi awal sehingga tidak akan mempengaruhi kandungan NDF dari PT, yang selanjutya juga tidak berpengaruh terhadap degradasi in sacco. Hal ini sejalan dengan hasil penelitian Samadi et al (2016) bahwa fermentasi bagase tebu sampai 28 hari memberikan pengaruh yang tidak nyata terhadap kandungan serat kasar disebabkan karena kuat dan sangat kompleknya ikatan selulosa dan lignoselulosa. Kemungkinan lain adalah disebabkan karena jumlah atau level penggunaan T. harzianum masih terlalu kecil sehingga relatif belum mampu untuk meningkatkan degradasi NDF selama inkubasi.…”

“…Perlakuan awal terhadap bahan pakan telah mendapatkan perhatian baru dan perhatian segar dari para peneliti karena pentingnya dalam perkembangan terakhir dalam konservasi energi biomassa, dalam pengolahan limbah padat dan dalam aplikasinya untuk menghasilkan metabolit sekunder (Bisaria et al 1997;Kamra et al 2000;Tang et al 2008;Wanapat et al 2009;Rahman et al 2011;Shrivastava et al 2011;Ginting 2012;Wajizah et al 2015;Samadi et al 2016). Fermentasi solid-state dapat menghasilkan bahan pakan alternatif denngan nilai gizi yang lebih baik kualitasnya.…”