Fermentabilitas dan kecernaan in vitro wafer ransum komplit berbahan baku jerami padi produk fermentasi Trichoderma viride

Abstract

Rice straw is an alternative source of forage for ruminant. Rice straw has low digestibility and palatability and high bulkyness. Biologicdl treatment with fungus can improve digestibility of rice straw. Wafcr processing can reduce the bulkyness of the straw. This experiment was conducted to study ill vitro fermentability and digestibility of complete feed wafer made up of rice straTv fcrinented with T. viride. This experiment used randomizcd blok design with five treatments and three replications. Data were analyzed using analysis of variance (ANOVA); contrast and polynomial orthogonal tests were used for comparing the treatments. The results showed that rice straw fermented with T. viride increased ~onsentn~ioonfs N H3 and VFA, and increased dry matter and organic niater digestibilities. An increase in ratio of fermented rice straw in a complete feed increased NH, consentration, but decreased dry matter and organic matter digestibilities in linier pattern. It is concluded that fermented rice straw with T. viride impro\,e quality of rice straw. Waffer processing give no effect on the quality of rice straw fermented with T. viride, the best ratio of fermented rice straw in a compl~te feed wafer is 39.5- 59.75%. Key word: rice straw, Trichodern~av iride, fermentability, digestibility, in vitro.