Review: Optimalisasi Fermentasi Rumen dan Produksi Susu Sapi Perah melalui Pengolahan Biji-Bijian pada Pakan

Nur Kholis; Hartati; Ihsan Hilmi

doi:10.56625/jipho.v6i3.30

Authors

Nur Kholis
Hartati
Ihsan Hilmi

DOI:

https://doi.org/10.56625/jipho.v6i3.30

Keywords:

biji-bijian, pakan, pemrosesan, produksi susu, sapi perah, rumen

Abstract

Teknologi pengolahan biji-bijian untuk pakan ternak terus dikembangkan untuk meningkatkan nilai nutrisi dan ketersediaan pakan bagi sapi perah. Proses pengolahan biji-bijian bertujuan untuk meningkatkan proporsi pati yang dapat difermentasi dalam rumen dan menyediakan energi yang cukup untuk produksi susu sapi perah. Metode pengolahan yang berbeda pada jenis biji-bijian yang berbeda dapat menghasilkan efek yang bervariasi. Penelitian ini bertujuan untuk merangkum hasil penelitian yang berkaitan dengan berbagai metode pemrosesan yang diterapkan pada berbagai jenis biji-bijian pakan. Berdasarkan hasil dari berbagai penelitian metode pengolahan biji-bijian untuk pakan sapi perah memiliki pengaruh terhadap peningkatkan kecernaan dan ketersediaan pati, yang juga bergantung pada jenis biji-bijian yang digunakan. Proses pengolahan ini mempengaruhi produksi Volatile Fatty Acid (VFA) dan mengubah proporsi asetat serta propionat dalam fermentasi rumen. Perubahan ini berdampak langsung pada produksi susu serta komposisi kimia dari susu yang dihasilkan oleh sapi perah.

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