Open AccessCharacteristics, Digestibility and Rumen Fermentation Products of Rice Bran from Various Varieties of Rice
Author(s) -
Titin Widiyastuti,
Caribu Hadi Prayitno,
Munasik Munasik,
Sri Rahayu,
Krismiwati Muatip
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/372/1/012065
Subject(s) - bran , rumen , dry matter , fermentation , significant difference , agronomy , organic matter , completely randomized design , zoology , chemistry , food science , mathematics , biology , raw material , statistics , organic chemistry
Rice has much kind of varieties with varied organic ingredients. The purpose of this study is to assess the influence of varied organic matter content on digestibility and fermentation products in the rumen. This study used in vitro method, using completely randomized design with 6 varieties of rice bran as treatments (Pandan Wangi, Ketan Putih, IR 64, Aek Sibundong, Ketan Hitam and Umbul). Each treatment was repeated 3 times, continued by Honestly Significant Difference (HSD). The objective of the study is to evaluate VFA level, N-NH3, dry matterdigestibility (DMD) and organic matter digestibility (OMD). The results of analysis of variance showed that the rice bran varieties have a High significant effect on the levels of VFA (P < 0.01), but there is no significant effects on N-NH3 level, DMD and OMD. A Highly significant difference is shown by rice Bran of Pandan Wangi varieties with Ketan Putih and Ketan Hitam. Based on the results of the study can be concluded that the rice varieties effect the level of VFA but do not effect the level N-NH3, DMD and OMD. Pandan Wangi has the highest VFA rate.