Penambahan Spirulina (Arthrospira platensis) terhadap Kualitas Silase Jerami Padi

Abstract

Penelitian ini bertujuan mengevaluasi pengaruh penambahan spirulina (Arthrospira platensis) terhadap kualitas nutrien dan fermentatif silase jerami padi. Penelitian menggunakan rancangan acak lengkap (RAL) dengan enam perlakuan, yaitu P0 (100% jerami padi), P1 (100% jerami padi + 5% dedak padi), P2 (jerami padi + 2% spirulina), P3 (jerami padi + 4% spirulina), P4 (jerami padi + 2% spirulina + 5% dedak padi), dan P5 (jerami padi + 4% spirulina + 5% dedak padi), yang masing-masing diulang lima kali. Peubah yang diamati meliputi bahan kering, protein kasar, serat kasar, pH, nilai Fleigh, amonia (NH3), dan populasi bakteri asam laktat (BAL). Hasil penelitian menunjukkan bahwa penambahan 4% spirulina (P3) serta kombinasinya dengan 5% dedak padi (P5) dalam silase jerami padi memberikan hasil terbaik dalam meningkatkan protein kasar serta menurunkan serat kasar, pH dan amonia silase. Fermentasi terbaik ditunjukkan oleh penambahan 5% dedak padi (P1) dan 2% spirulina (P2) dalam silase jerami padi yang ditandai dengan dominasi bakteri asam laktat setelah 45 hari.

This study aimed to evaluate the effect of spirulina (Arthrospira platensis) supplementation on the nutritional and fermentative quality of rice straw silage. The experiment was arranged in a completely randomized design (CRD) with six treatments consisting of P0 (100% rice straw), P1 (100% rice straw + 5% rice bran), P2 (rice straw + 2% spirulina), P3 (rice straw + 4% spirulina), P4 (rice straw + 2% spirulina + 5% rice bran), and P5 (rice straw + 4% spirulina + 5% rice bran), each with five replications. The observed variables included dry matter, crude protein, crude fiber, pH, Fleigh value, ammonia (NH3), and lactic acid bacteria (LAB) population. The results of the study showed that the addition of 4% spirulina (P3) and its combination with 5% rice bran (P5) in rice straw silage yielded the best results in increasing crude protein and reducing crude fiber, pH, and ammonia levels. The best fermentation was observed with the addition of 5% rice bran (P1) and 2% spirulina (P2), as indicated by the dominance of lactic acid bacteria after 45 days.