Efek Perbedaan Teknik Pengeringan Terhadap Kualitas Daun Rami (Boehmeria nivea L.Gaud)

Abstract

An experiment was carried out to study the effect of different drying processes and their intensities of rami hay quality. Nine combination of treatments have been evaluated of their effect on nutrient composition, fermentability and digestibility of rami hay. The treatments are green house drier (GHD) at 7, 14, and 21 hours of sun light intensities, open sun drier (OSD) at 7, 14, and 21 of sun light intensities, and oven heat drier (OHD) at 50, 60, and 70˚C. The experimental design were completely randomized design and group randomized design with nine treatmens and 3 replication. The evaluated parameters were nutrient composition, fermentability and digestibility of rami hay. Data were analyzed by analysis of variance and the averages compared by Duncan test (P<0.05). The treatment GHD and OHD at 14 hour of sun light intensities produced hays at storage safety moisture content <15%. OHD at 60˚C was recommended caused have the highest of crude protein content than other treatments and also produce hay at storage safety moisture content. The fermentabilities of organic matter and protein of hays higher than native grass, but their digestibility remain lower.