SUPLEMENTASI SAKURA BLOCK PLUS PADA RANSUM KOMPLIT BERBASIS LIMBAH SAWIT TERHADAP ASAM LEMAK BERCABANG

Supplementation of Sakura Block Plus in Complete Rations of Palm Waste on Branched Fatty Acids

Authors

  • Jarmuji Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu
  • Riko Herdiansah Fakultas Peternakan, Universitas Tulang Bawang

DOI:

https://doi.org/10.37090/jwputb.v8i1.1482

Abstract

Tujuan penelitian ini untuk mendapatkan level sakura block plus sebagai pakan suplemen pada ransum berbasis limbah sawit dalam mengoptimalkan konsentrasi total branched fatty acid, isobutirat, isovalerat dan valerat pada cairan rumen. Sakura block plus merupakan pakan suplemen hasil modifikasi sakura block dengan menggunakan 6% cacing tanah dan bungkil sawit sebagai pengganti jagung. komposisi ransum berbasis limbah sawit terdiri atas : P0 (ransum berbasis limbah sawit+10% sakura block), P1(ransum berbasis limbah sawit+6% sakura block plus), P2 (ransum berbasis limbah sawit+8% sakura block plus), P3 (ransum berbasis limbah sawit+10% sakura block plus), P4  (ransum berbasis limbah sawit+12% sakura block plus) dan P5 (ransum berbasis limbah sawit+14% sakura block plus). Hasil penelitian menunjukkan suplementasi sakura block plus pada ransum berbasis limbah sawit nyata meningkatkan konsentrasi total branced fatty acid dan isovalerate. Konsentrasi total branched fatty acid dan isovalerat tertinggi dihasilkan pada suplementasi 14% sakura block plus ransum berbasis limbah sawit. Kesimpulan, semakin tinggi suplementasi sakura block plus pada ransum berbasis limbah sawit akan diikuti semakin tinggi juga konsentrasi total branched fatty acid dan isovalerat pada cairan rumen.

 

Kata kunci: branched fatty acid, isovalerat, ransum berbasis limbah sawit, sakura block plus.

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Published

01-03-2024

How to Cite

Jarmuji, and Riko Herdiansah. “SUPLEMENTASI SAKURA BLOCK PLUS PADA RANSUM KOMPLIT BERBASIS LIMBAH SAWIT TERHADAP ASAM LEMAK BERCABANG: Supplementation of Sakura Block Plus in Complete Rations of Palm Waste on Branched Fatty Acids”. Wahana Peternakan, vol. 8, no. 1, Mar. 2024, pp. 133-9, doi:10.37090/jwputb.v8i1.1482.