Open AccessFermentation characteristic with addition of Jengkol (Archidendron jiringa) peel powder on in vitro
Author(s) -
Desi Purnama Sari,
Sulaila,
Ade Ahmad Almas Pabengsyah Putra Gustari,
M Rofid Hibatullah,
Nur Hidayah
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/287/1/012014
Subject(s) - rumen , dry matter , defaunation , ruminant , tannin , organic matter , population , zoology , randomized block design , chemistry , food science , neutral detergent fiber , fermentation , biology , agronomy , pasture , organic chemistry , demography , sociology
This study was aimed to utilize jengkol ( Archidendron jiringa ) peel as a natural feed additive for ruminant livestock. Jengkol ( A. jiringa ) peel has a good nutritional content and contains of bio-active compounds (tannin and saponin) that can be potential to increase the productivity of ruminant livestock. Tannin had the function to bind protein and decreased methanogen population, and saponin had used as defaunation agent to decreased the rumen protozoa population. The treatments were arranged in a randomized block design with 4 treatments (0%, 2%, 4%, 6%) and 4 replications. The variables observed included pH value, dry matter and organic matter digestibility, and NH3 concentration. Data were tested using Analysis of Variance (ANOVA) and the differences among treatments means were examined by Duncan Multiple Range Test. The results showed that the addition of Jengkol ( A. jiringa ) peel powder until 6% did not disturb (P> 0.05) pH value and digestibility (dry matter and organic matter digestibility), and strong significant (P <0.01) increased NH3 concentration. The research concluded that the addition of Jengkol ( A. jiringa ) peel powder had potency to increase livestock productivity because increased NH3 and did not disturb pH rumen, dry matter and organic matter digestibility.