Optimasi Konsentrat Sapi Perah Berdasarkan Kualitas dan Harga melalui Evaluasi Fermentabilitas dan Kecernaan secara In Vitro

Abstract

Tingginya biaya pakan konsentrat mendorong peternak melakukan modifikasi ransum tanpa formulasi yang tepat, sehingga berisiko menurunkan keseimbangan nutrien. Penelitian ini bertujuan untuk mengoptimasi formula konsentrat sapi perah berdasarkan kualitas dan harga melalui evaluasi fermentabilitas dan kecernaan secara In Vitro. Penelitian menggunakan rancangan acak kelompok (RAK) dengan 5 perlakuan dan 4 kelompok berdasarkan periode pengambilan cairan rumen. Perlakuan terdiri atas RC-Premium kontrol (P0), RC-Premium optimasi kualitas dengan harga stabil (P1), RC-Premium optimasi harga dengan kualitas stabil (P2), RC-Premium subtitusi DDGS (P3), dan RC-Premium subtitusi bungkil kedelai (P4). Peubah yang diamati meliputi karakteristik fermentabilitas rumen dan kecernaan In Vitro. Simpulan dari hasil penelitian menunjukkan reformulasi konsentrat memberikan pengaruh sangat nyata (P<0,01) terhadap konsentrasi VFA total dan tidak berpengaruh nyata (P>0,05) terhadap pH, konsentrasi amonia (NH3), sintesis protein mikroba, populasi mikroba, serta kecernaan bahan kering dan organik. Formulasi berbasis optimasi mampu memberikan potensi fermentasi dengan efisiensi nutrien lebih baik dibandingkan kontrol.

The high cost of concentrate feed has encouraged dairy farmers to modify rations without proper formulation, thereby risking a disruption in nutrient balance. This study aimed to optimize dairy cow concentrate formulations based on quality and price through In Vitro evaluation of fermentability and digestibility. The study used a randomized complete block design (RCBD) with 5 treatments and 4 blocks based on the rumen fluid sampling period. The treatments consisted of the control RC-Premium (P0), RC-Premium optimized for quality with stable price (P1), RC-Premium optimized for price with stable quality (P2), RC-Premium with DDGS substitution (P3), and RC-Premium with soybean meal substitution (P4). The observed variables included rumen fermentability characteristics and In Vitro digestibility. Conclusion of the study showed that concentrate reformulation had a significant effect (P<0.01) on total vollatile fatty acid (VFA) concentration but no significant effect (P>0.05) on pH, amonia concentration (NH¬3), microbial protein synthesis, microbial population, or dry matter and organic matter digestibility. The optimization-based formulation was able to offered fermentation potential with better nutrient efficiency compared to the control.