PENGARUH BATANG PISANG YANG BERBEDA VARIETAS TERHADAP KADAR AIR, KECERNAAN BAHAN KERING DAN KECERNAAN BAHAN ORGANIK SECARA IN VITRO

The Effect of Different Varieties of Banana Stems on Moisture Content, Dry Matter Digestibility, and Organic Matter Digestibility In Vitro

Abstract

Banana stem production in Indonesia continues to increase cultivation in support of the country's food security program. Banana stems are widely processed and utilized by the community and farmers/ranchers, one of which is given to livestock as animal feed. This study aimed to determine which banana stem varieties have good nutrient content and digestibility. This study was conducted experimentally using three varieties of banana stems: kepok, ambon, and raja banana stems. The design used in this study was a completely randomized design (CRD) with four replicates and three treatments consisting of P1 = Kepok Banana Stem (Musa acuminata × balbisiana), P2 = Ambon Banana Stem (Musa acuminata cavendish subgroup), and P3 = Raja Banana Stem (Musa paradisiaca L.). Moisture contents of P1 (kepok banana stem), P2 (Ambon banana stem 93.28, P3 (plantain stem) were 93.35, 93.28, and 93.65 %, respectively. Dry matter digestibility and organic matter digestibility of P3 = Batang Pisang Raja were significantly different (P<0.05), having higher digestibility than P1 = Batang Pisang Kepok (Musa acuminata x balbisiana) and P2 = Batang Pisang Ambon (Musa acuminata cavendish subgroup). Among the banana stems of the three varieties, including the kepok banana, ambon banana, and plantain stems, the highest digestibility value was found in the plantain stem. This indicates that plant stems have the potential to be utilized as animal feed owing to their higher digestibility values.

Keywords: Banana Stem, Dry matter Digestibility, Organic matter Digestibility, In Vitro