PENGARUH TINGKAT PENGGANTIAN TEBON JAGUNG DENGAN RUMPUT PAKCHONG TERFERMENTASI ASPERGILLUS NIGER TERHADAP KADAR LEMAK DAN BERAT JENIS SUSU

Abstract

Tebon jagung serta rumput Pakchong memiliki potensi tinggi sebagai sumber hijauan dalam ransum sapi perah pada masa laktasi, namun aplikasinya kerap terhambat oleh tingginya kadar lignoselulosa yang sukar untuk dicerna. Proses fermentasi yang memanfaatkan Aspergillus niger diyakini mampu menaikkan daya cerna kedua bahan pakan tersebut berkat bantuan aktivitas enzim protease, hemiselulase, dan selulase. Riset ini dilaksanakan dengan tujuan mengevaluasi dampak substitusi tebon jagung menggunakan rumput Pakchong hasil fermentasi Aspergillus niger terhadap persentase lemak serta berat jenis susu sapi perah laktasi. Pelaksanaan penelitian berlangsung mulai 20 Mei hingga 20 Juni 2026, bertempat di Koperasi Unit Desa (KUD) Gondanglegi dan PT Nestle Indonesia Unit Kejayan, Kabupaten Malang. Objek penelitian ini mengikutsertakan 12 ekor sapi perah laktasi pada periode ke-2, ke-3, dan ke-4. Rancangan Acak Kelompok (RAK) diterapkan sebagai metode eksperimen, yang terbagi ke dalam 4 perlakuan beserta 3 ulangan. Susunan perlakuannya meliputi P0 (100% tebon jagung non-fermentasi), P1 (75% tebon jagung + 25% rumput Pakchong fermentasi), P2 (50% tebon jagung + 50% rumput Pakchong fermentasi), dan P3 (25% tebon jagung + 75% rumput Pakchong fermentasi). Pengolahan data menerapkan analisis ragam (ANOVA), yang akan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) apabila ditemukan pengaruh yang signifikan. Temuan riset mengindikasikan bahwa substitusi tebon jagung dengan rumput Pakchong terfermentasi Aspergillus niger tidak memberikan pengaruh yang nyata (P>0,05) terhadap parameter kadar lemak maupun berat jenis susu. Persentase lemak rata-rata pada kelompok P0, P1, P2, dan P3 secara berurutan adalah 4,04%; 3,80%; 4,41%; dan 4,02%. Di sisi lain, nilai rata-rata berat jenis susu tercatat sebesar 1,02752; 1,02889; 1,02637; dan 1,02814 g/ml. Sebagai penutup, penelitian ini menyimpulkan bahwa penggunaan rumput Pakchong terfermentasi Aspergillus niger sebagai pengganti tebon jagung hingga rasio 75% terbukti aman dan efektif dalam menjaga kualitas fisik susu (kadar lemak 3,18-5,38% dan berat jenis 1,024-1,030 g/ml), yang mana nilai tersebut tetap mematuhi standar mutu nasional untuk susu segar.

Kata Kunci : Tebon jagung, Rumput Pakchong, Aspergillus niger, Kadar Lemak Susu, Berat Jenis Susu.

THE EFFECT OF CORN STOVER REPLACEMENT LEVEL WITH ASPERGILLUS NIGER-FERMENTED PAKCHONG GRASS ON MILK FAT CONTENT AND SPECIFIC GRAVITY

Abstract

Corn stover and Pakchong grass hold significant potential as forage sources in the diets of lactating dairy cows; however, their optimal application is frequently limited by high lignocellulose levels which complicate digestion. The implementation of fermentation using Aspergillus niger is anticipated to enhance the digestibility of both forages, driven by the action of cellulase, hemicellulase, and protease enzymes. This research was conducted to evaluate how substituting corn stover with Aspergillus niger-fermented Pakchong grass affects the fat percentage and specific gravity of milk produced by lactating dairy cows. The experiment took place between May 20 and June 20, 2026, at the Gondanglegi Village Unit Cooperative (KUD) and the PT Nestle Indonesia - Kejayan Unit in Malang Regency. Twelve lactating dairy cows in their 2nd, 3rd, and 4th lactation periods were utilized as the research subjects. An experimental approach utilizing a Randomized Block Design (RBD) was implemented, featuring 4 distinct treatments and 3 replications. The applied treatments included P0 (100% unfermented corn stover), P1 (75% corn stover + 25% fermented Pakchong grass), P2 (50% corn stover + 50% fermented Pakchong grass), and P3 (25% corn stover + 75% fermented Pakchong grass). The collected data underwent analysis of variance (ANOVA), followed by a Least Significant Difference (LSD) test for any parameters showing significant differences. The findings revealed that replacing corn stover with Aspergillus niger-fermented Pakchong grass did not significantly impact (P>0.05) either the milk fat content or its specific gravity. The mean fat contents recorded for treatments P0, P1, P2, and P3 were 4.04%, 3.80%, 4.41%, and 4.02%, respectively. Concurrently, the average specific gravity of the milk stood at 1.02752, 1.02889, 1.02637, and 1.02814 g/ml. To conclude, incorporating Aspergillus niger-fermented Pakchong grass to replace up to 75% of corn stover is a viable practice that successfully sustains the physical characteristics of the milk (fat content of 3.18-5.38% and specific gravity of 1.024-1.030 g/ml), aligning seamlessly with national quality regulations for fresh milk.

Keywords: Corn stover, Pakchong grass, Aspergillus niger, Milk fat content, Milk specific gravity.