Populasi Bakteri dan Keberadaan Bakteri gram (+) dan (-) dalam Pellet Calf Starter yang Ditambah Limbah Kubis Fermentasi

Abstract

The aim of the experiment was to evaluate total bacteria population and the existence of positive and negative gram bacteria of <em>pelletcalf starter</em> which added by lactic acid bacteria from fermented cabbage waste. The materials in this research were corn, rice bran, soybean meal, mineral mix, molasses, fermented cabbage wasted. The research was conducted by Completely Randomized Design with 4 treatments and 5 replications. The treatments were T0 (100% <em>calf starter</em>), T1 (2% of fermented cabbage waste + 100% <em>calf starter</em>), T2 (4% of fermented cabbage waste + 100% <em>calf starter</em>) and T3 (6% of fermented cabbage waste + 100% <em>calf starter</em>). The Variables observed were bacteria population and gram bacteria. Data of bacteria population were evaluated by descriptive analysis, while data of gram bacteria existence were statistically analyses by variance analysis, if there were significantly affect continued by Duncan test. The results showed that the highest bacteria population was on the treatment with addition level 2% of fermented cabbage waste and the lowest bacteria population was on addition level 6%. Adding fermented cabbage waste did not significantly effect to the existence of gram bacteria. The average score of gram bacteria existence on added fermented cabbage waste from level 0%, 2%, 4%, and 6% were respectively 1.99; 2.10; 2.29 and 2.29. Positive gram bacteria extended increased with increased fermented cabbage waste. The conclusion was the <em>pellet calf starter</em> which added with lactic acid bacteria produced bacteria and there was positive gram bacteria, and suppress negative bacteria.

Kualitas Ampas Sagu yang Difermentasi Menggunakan EM4 untuk Pakan Ternak terhadap pH, Populasi BAL, dan Total Bakteri

“…Penurunan pH yang terjadi pada ampas sagu setelah difermentasi diduga karena adanya pengaruh perubahan total asam yang terbentuk akibat fermentasi, sehingga bahan pakan yang difermentasi menjadi lebih asam. Hal ini sesuai dengan pendapat Mukodiningsih et al (2018) yang menyatakan bahwa bakteri akan mati jika tidak tahan pada kondisi pH yang asam sehingga populasi bakteri dapat berkurang. Menurut Saswika et al (2015) penurunan pH juga dapat disebabkan karena terbentuknya asam-asam selama proses fermentasi, asam-asam yang terbentuk yaitu asam asetat, asam piruvat, asam laktat.…”

pH, Total Bacteria and Total Fungi Litter Fermentation at Different Ripening Durations

“…Lactic acid bacteria (gram-positive bacteria) that grow will interfere with the presence and reduce the number of gram-negative bacteria. Mukodiningsih et al (2018) stated that in the fermentation process, increased gram-positive bacteria could reduce the number of gramnegative bacteria. These gram-positive bacteria are lactic acid bacteria that damage the outer membrane of gram-negative bacteria (lipopolysaccharide layer) which is located on the surface of the outer membrane of gram-negative bacteria so that antimicrobials enter the cytoplasmic membrane and inhibit the growth of gram-negative bacteria.…”