PENGARUH VARIETAS JERAMI PADI DAN LEVEL UREA YANG BERBEDA PADA JERAMI AMONIASI TERHADAP KECERNAAN BAHAN KERING, BAHAN ORGANIK DAN PROTEIN KASAR SECARA IN VITRO

PUNKS GUNALAN KURNIA ISLAMY

Abstract


This Research executed to start month of July up to August 2003 in Laboratories Nutrition Faculty of Husbandry Muhammadiyah University of Malang.
The aim of this research is to know influence of varieties hay paddy and different level urea at hay of paddy ammonias to digesting dry substance, organic substance and the harsh protein by in-vitro.
The materials used cover a set the appliance analyze digesting of in-vitro and substance used by is hay paddy, urea, dilution of rumen and buffer.
Method used in this researches method of experiment with two treatments that is each repeated by thrice.
Device of attempt used in this researches random device complete with analysis two directions, as for variable measured value digesting of dry substance, organic substance and the harsh protein. Data obtained from complete random device analyzed with analysis variants, if there is interaction continued with test Duncan.
From result of research show existence of very real interaction at digesting of dry substance, consumptions highest there are at interaction of urea 6% by varieties is Cibogor, this matter because treatment of urea 6% able to penetrating of enzyme and alienate lignin exist in paddy hay, others structure of physical from compared to better varieties Cibogor IR64 and Cibodas. Treatment that passed to by digesting of organic substance and the harsh protein really does not show existence of very real interaction, but only able to changes just chemical composition, than hay of paddy become hay of paddy ammonias.

 

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Keywords


Jerami Padi, Level Urea, Amoniasi