PENGARUH JENIS INOKULUM TERHADAP FERMENTASI SEKAM PADI SEBAGAI PAKAN ITIK DI DESA WONOSARI KECAMATAN MESUJI TIMUR KABUPATEN MESUJI

VITA, ARIZCA (2026) PENGARUH JENIS INOKULUM TERHADAP FERMENTASI SEKAM PADI SEBAGAI PAKAN ITIK DI DESA WONOSARI KECAMATAN MESUJI TIMUR KABUPATEN MESUJI. Diploma thesis, UIN RADEN INTAN LAMPUNG.

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Abstract

ABSTRAK Biaya pakan menyumbang sekitar 60-70% dari total biaya produksi dalam industri peternakan, sehingga diperlukan bahan pakan alternatif. Sekam padi merupakan limbah pertanian melimpah namun memiliki keterbatasan nutrisi, terutama tingginya serat kasar. Fermentasi dilakukan untuk memperbaiki kualitas nutrisi sekam padi melalui aktivitas berbagai jenis mikroorganisme. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis inokulum terhadap kualitas fermentasi sekam padi sebagai pakan itik, serta menentukan inokulum terbaik. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan: P0 (tanpa inokulum), P1 (ragi tape), P2 (ragi tempe), dan P3 (Trichoderma sp.) dengan media utama sekam padi, dedak, daun Indigofera, ampas tahu, dan molase. Parameter yang diamati meliputi kadar air, abu, protein, lemak, serat kasar, karbohidrat, kalsium, dan fosfor. Hasil penelitian menunjukkan bahwa jenis inokulum memengaruhi perubahan komposisi nutrisi hasil fermentasi. Perlakuan P0 menghasilkan kualitas nutrisi terendah. Perlakuan P1 mampu menurunkan kadar air dan serat kasar serta menambah kandungan protein dan lemak. Perlakuan P2 memberikan penambahan terbesar pada kadar protein dan abu serta menurunkan sebagian serat, sedangkan P3 efektif menambah kadar air dan fosfor. Berdasarkan keseluruhan parameter, ragi tape (P1) merupakan inokulum terbaik karena memenuhi standar SNI 8820:2019 Pakan Itik Pedaging. Kata kunci: Fermentasi, pakan itik, ragi tape, ragi tempe, sekam padi, Trichoderma. iii ABSTRACT Feed costs account for approximately 60–70% of total production costs in the livestock industry; therefore, alternative feed ingredients are needed. Rice husk is an abundant agricultural by product, but it has nutritional limitations, particularly its high crude fiber content. Fermentation is applied to improve the nutritional quality of rice husk through the activity of various microorganisms. This study aimed to determine the effect of different types of inoculants on the fermentation quality of rice husk as duck feed and to identify the best inoculant. The study used a completely randomized design (CRD) with four treatments: P0 (without inoculant), P1 (tapai yeast), P2 (tempeh yeast), and P3 (Trichoderma sp.), using rice husk as the main medium, supplemented with rice bran, Indigofera leaves, tofu waste, and molasses. The observed parameters included moisture content, ash, protein, fat, crude fiber, carbohydrates, calcium, and phosphorus. The results showed that the type of inoculant affected changes in the nutritional composition of the fermented product. Treatment P0 resulted in the lowest nutritional quality. Treatment P1 was able to reduce moisture and crude fiber content while increasing protein and fat levels. Treatment P2 produced the greatest increase in protein and ash content and reduced some crude fiber, while P3 was effective in increasing moisture and phosphorus levels. Based on all observed parameters, tapai yeast (P1) was considered the best inoculant because it met the Indonesian National Standard SNI 8820:2019 for broiler duck feed. Keywords: Duck feed, fermentation, rice husk, tape yeast, tempeh yeast, Trichoderma.

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