PENINGKATAN KUALITAS JERAMI PADI SEBAGAI PAKAN SAPI POTONG MELALUI AMONIASI MENGUNAKAN UREA DI DESA TIMBUOLO TENGAH PROVINSI GORONTALO

Abstract

Abstrak

Amoniasi jerami merupakan metode memperbaiki nutrisi jerami padi dengan merusak ikatan lignin-hemisellulosa sehingga mudah dicerna mikroba rumen. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan warga desa Timbuolo Tengah, Kabupaten Bone Bolango, Provinsi Gorontalo membuat jerami padi amoniasi. Metode yang digunakan pemberian teori dan simulasi kepada warga sasaran, dilanjutkan praktek langsung membuat jerami padi amoniasi. Kegiatan ini dilakukan 21 hari sejak persiapan, pelaksanaan pelatihan, evaluasi kualitas fisik dan kimia jerami padi amoniasi. Bahan pembuatan jerami padi amoniasi adalah jerami padi, urea, molases, Microbacter Alfaafa (MA)-11, dan air. Evaluasi kualitas fisik/organoleptik (warna, bau, tekstur, suhu, pH, dan keberadaan fungi) dan kimia (air, protein, lemak, serat kasar, Bahan Ekstrak Tanpa Nitrogen (BETN), dan abu) dilakukan di Laboratorium Nutrisi dan Makanan Ternak Universitas Hasanuddin. Selama kegiatan pelatihan, warga desa cukup antusias mengikuti semua tahap kegiatan sejak persiapan hingga evaluasi dengan tingkat capaian 100%. Hasil pengujian fisik diperoleh warna coklat muda/kecoklatan, bau amoniak, tekstur halus, Ph 7,8, Suhu 43,66 oC, dan ditemukan sedikit fungi/jamur. Hasil analisis proksimat diperoleh kadar air 8,09%, protein 5,65%, lemak 1,99%, serat kasar 33,60%, Bahan Ekstrak Tanpa Nitrogen (BETN) 31,66%, dan abu 27%.

Kata Kunci: Jerami Padi, Amoniasi

Abstract

Straw ammoniation is method of improving rice straw nutritional quality by damaging lignin-hemisellulosa bond so it is more easily digested by rumen microbe. This activity aims to improve the knowledge and skill in making rice straw ammoniation of Middle Timbuolo villagers in Botupingge sub-district, Bone Bolango regency, Gorontalo province. The method used is giving theories and simulation to the target group members and continued by practicing directly in making ammoniation. This activity is carried out for 21 days with main ingredients are rice straw, urea, molasses, Microbacter Alfaafa (MA) -11,water. Physical quality evaluation was done after 21 days observing the color, odor, texture, temperature, pH, and the presence of fungi, and performing the proximate analysis of chemical evaluation (water, protein, fat, coarse fiber, Nitrogen Free Extract (NFE) and ash) at Nutrition and Feed Laboratory of Hasanuddin University. During the training, the villagers are enthusiastic with achievement level is 100%. The physical test results are color is brownish, smells like ammonia, has fine texture, PH 7.8, temperature 43.66 °C, and found little fungi. Proximate analysis results are water content 8.09%, protein 5.65%, fat 1.99%, coarse crude fiber 33.60%, Nitrogen Free Extract 31.66% and ash 27%.

Keywords: Rice Straw, Ammoniation