Kualitas Susu Sapi Perah yang Diberi Imbuhan Probiotik Cairan Bioproses Tebon Jagung
Abstract
Peningkatan kualitas susu sapi dapat dilakukan melalui pemberian probiotik dalam pakan, salah satunya adalah cairan bioproses tebon jagung. Probiotik ini merupakan pemanfaatan dari limbah pertanian (tebun jagung) yang difermentasi dan menghasilkan cairan yang banyak memiliki kandungan nutrisi dan bakteri asam laktat. Penelitian ini bertujuan untuk mengamati pengaruh penambaan probiotik cairan bioproses tebon jagung terhadap kualitas susu perah. Sebanyak 24 ekor sapi perah Frisian Holstein digunakan dalam penelitian dengan empat perlakuan: P0 (control); P1 (0,2% probiotik); P2 (0,4% probiotik): dan P3 (0,6% probiotik). Kualitas susu dianalisis berdasarkan kandungan lemak, bahan kering tanpa lemak (BKTL), laktosa, dan protein selama 8 minggu. Hasil penelitian menunjukkan bahwa penambahan probiotik cairan bioproses tebon jagung tidak memberikan pengaruh signifikan (P>0.05) terhadap semua parameter kualitas susu. Faktor-faktor seperti adaptasi mikroba rumen terhadap probiotik baru, konsentrasi probiotik, dan variasi fisiologis sapi perah dapat mempengaruhi hasil ini. Meskipun tidak terdapat perubahan signifikan, penggunaan probiotik ini memiliki potensi untuk meningkatkan kesehatan ternak dan efisiensi pakan. Penelitian lanjutan perlu dilakukan untuk mengeksplorasi efek probiotik secara mendalam.
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DOI: https://doi.org/10.24198/jthp.v6i1.60001
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