Kayu Manis (Cinnamomum burmannii) dan Bawang Putih (Allium sativum) sebagai Fitogenik Pemodifikasi Rumen: Evaluasi Fermentabilitas dan Protozoa Secara In Vitro
Cinnamon Bark (Cinnamomum burmannii) and Garlic (Allium sativum) as Phytogenic Rumen Modifiers: An In Vitro Evaluation of Fermentability and Protozoa
DOI:
https://doi.org/10.29244/jintp.24.1.59-63Keywords:
bawang putih, fitogenik, in vitro, kayu manis, pemofidikasi rumenAbstract
Penelitian ini bertujuan mengevaluasi pengaruh penambahan kayu manis (Cinnamomum burmannii) dan bawang putih (Allium sativum) bubuk sebagai phytogenic additive terhadap fermentabilitas dan populasi protozoa secara in vitro. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial 3 x 3 dengan tiga imbangan hijauan:konsentrat (30:70, 50:50, 70:30) dan tiga jenis phytogenic additive (kontrol, kayu manis, bawang putih) pada dosis 2% bahan kering. Parameter yang diamati meliputi pH rumen, konsentrasi amonia (NH3), produksi volatile fatty acids (VFA) total, dan populasi protozoa. Analisis data dilakukan dengan analisis ragam (ANOVA) dan diuji Duncan untuk mengidentifikasi perbedaan signifikan. Hasil penelitian menunjukkan perbedaan imbangan hijauan:konsentrat dan jenis phytogenic additive tidak berpengaruh nyata (p>0,05) terhadap pH rumen, konsentrasi NH3, produksi VFA total, dan populasi protozoa. Penelitian ini menunjukkan kondisi rumen tidak terganggu yang ditunjukkan oleh seluruh parameter berada dalam kisaran normal. Penelitian ini menyimpulkan bahwa perbedaan imbangan hijauan:konsentrat dan phytogenic additive tidak mengganggu keseimbangan rumen.
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Copyright (c) 2026 Annisa Rosmalia, Dilla Mareistia Fassah, Rahima Sucita Puteri, Dhona Arbi Nurlela, Dwierra Evvyernie
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