Evaluasi Kualitas Fisik dan Uji Palatabilitas Ransum Berbasis Rumput Kumpai Tembaga (Hymenachne acutigluma) Melalui Kombinasi Lumpur Sawit dan Daun Ubi Kayu

Abstract

Riswandi et al, 2018. Physical Quality Evaluation and Palatability of (Hymenachne acutigluma) through Combination of Palm Oil and Cassava Leaves. JLSO 7(2):The aim of this study was to investigate the physical quality and palatability of Hymenachne acutigluma-based feed in combination with cassava leaves and palm oil. Experiment was arranged in a completely randomazed design with 4 treatments and 4 replications. The treatment consisted of R0 (85% Hymenachne acutigluma + 15% concretate), R1 (55% Hymenachne acutigluma + 30% cassava leaves + 15% concrentate), R2 (55% Hymenachne acutigluma + 30% palm oil + 15% concentrate), R3 (55% Hymenachne acutigluma + 15% cassava leaves + 15% palm oil + 15% concentrate). The observed variabels were smell, water content, density and palatability of feed. The results showed that the treatment had significant effect (P<0.05) on feed density and had no significant effect (P>0.05) on the smell and the water content of the feed. R1 treatment resulted in the most favored palatability by the livestock. The combination of 55% Hymenachne acutigluma + 30% cassava leaves + 15% concentrate can improve the physical quality and palatability of feed.