FERMENTASI PAKAN OLEH MIKROBA RUMEN DALAM SISTIM CONSECUTIVE BATCH CULTURE (CBC)
Abstract
Pola dan trend degradasi pakan oleh mikroba rumen bervariasi antara bahan pakan satu dengan bahan pakan lainnya. Slope (koefisien regresi) bahan kering tercerna kulit buah coklat, jonga-jonga, dan biji markisa masing-masing adalah –0.62, -0.08, dan –2.34. Sedangkan slope bahan kering tercerna untuk biji kapuk dan kulit markisa adalah 0.20 dan 2.23 menunjukkan bahwa mikroba rumen dapat beradaptasi dengan adanya substrat biji kapuk dan kulit markisa dalam medium. Sebaliknya kulit buah coklat, jonga-jonga, dan biji markisa disamping slope-nya negatif, kecernaan bahan kering-nya juga cenderung menurun selama 6 seri masa inkubasi. Kesimpulannya bahwa kecernaan bahan kering in vitro pakan oleh mikroba rumen bervariasi mulai dari 31% untuk biji markisa sampai dengan 48.2% untuk jonga-jonga. Mikroba rumen menunjukkan pola adaptasi selama 6 seri inkubasi terhadap substrat biji kapuk dan kulit markisa yang mengandung lemak, tannin dan gossypol untuk biji kapuk dan tannin untuk kulit markisa.
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