Handling and Using Waste Cabbage as Feed Additive on Pellet of Calf Starter and It’s Effect to Microbiology Quality

Abstract

Waste cabbage is by product of cabbage’s outer shells that have been sorted with number about 5–10% wet basis from produce of cabbage. Therefore, if the waste cabbage is not handled optimally, it can cause environmental pollution. Waste cabbage naturally content Lactobacillus sp. The fermentation is one method that can increase number of Lactobacillus sp in the waste cabbage. Lactobacillus sp is a probiotic bacterium as lactic acid bacteria that can suppress gram negative bacteria populations and it can replace antibiotics. On the other hand, the reticulo-rumen completely develops both physically and metabolically at birth, which is optimal in 2–6 weeks age. Feeding calf starter (CS) after birth can promote rumen development. However, young calves tend to easily diarrhea caused by Escherichia coli from environment and cause death. Giving antibiotic can suppress Escherichia coli, but it has negative effect. For this, the aim of this research was to examine microbiology quality pellets calf starter that added fermented waste cabbage (FWC). The research used completely randomized design with 4 treatments and 5 replications (T0: 100% calf starter +0% FWC, T1: 100% calf starter +2% FWC, T2: 100% calf starter +4% FFWC, T3: 100% calf starter +6% FWC). The materials of calf starter were corn, soybean meal, rice bran, molasses, mineral mix and materials in fermented waste cabbage were cabbage waste, sugar and salt. The parameters measured were total bacteria and lactic acid bacteria. The data were analyzed with descriptive analyze. The results showed that the more addition of fermented waste cabbage, the higher the count of total bacteria and lactic acid bacteria (T0: 033×10 6 Vol. 23, 2589–2590, 2017 cfu/g; T1: 06×10 cfu/g; T2: 063×10 6 cfu/g; T3: 08×10 7 cfu/g). Keywords: Calf Starter, Fermented Waste Cabbage, Total Bacteria and Lactic Acid Bacteria.