Electronic Theses and Dissertation

Ketersediaan hijauan pakan yang berfluktuasi sepanjang tahun menjadi salah satu kendala utama dalam penyediaan pakan sapi potong. Kulit kacang tanah berpotensi sebagai bahan pakan alternatif, namun penggunaannya terbatas karena kandungan protein kasar yang rendah (5,77%) dan serat kasar (73,37%) yang tinggi sehingga tidak dapat diberikan secara tunggal dalam jumlah besar. Oleh karena itu, kulit kacang tanah diolah dalam bentuk complete feed yang dikombinasikan dengan beberapa sumber pakan lain agar diperoleh formulasi pakan dengan kandungan nutrisi yang lebih seimbang, mempermudah pemberian pakan, serta meningkatkan palatabilitas. Fermentasi menggunakan bioaktivator Microbacter Alfalfa-11 (MA-11) merupakan salah satu upaya untuk meningkatkan kualitas nutrisi bahan pakan tersebut. Penelitian ini bertujuan untuk mengevaluasi pengaruh lama fermentasi terhadap kualitas nutrisi complete feed berbasis kulit kacang tanah.
Kandungan nutrisi complete feed yang dihasilkan diharapkan dapat memenuhi standar kebutuhan nutrisi sapi potong berdasarkan bahan kering menurut Peraturan Menteri Pertanian (Permentan) Nomor 46/Permentan/PK.210/8/2015, sebagai berikut: kadar air maksimal 14%, protein kasar minimal 13%, lemak kasar maksimal 7%, TDN minimal 70%, abu maksimal 12%, kalsium (Ca) 0,8–1,0%, fosfor (P) 0,6–0,8%, NDF maksimal 35%, dan UDP minimal 5,2%.
Penelitian ini dilaksanakan di Laboratorium Ilmu Nutrisi dan Teknologi Pakan, Fakultas Pertanian, Universitas Syiah Kuala, pada bulan Januari – Maret 2026. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan, yaitu: P0 (0 hari), P1 (7 hari), P2 (14 hari), dan P3 (21 hari). Formulasi complete feed disusun dengan proporsi kulit kacang tanah sebesar 25%, yang dikombinasikan dengan rumput odot, jagung, dedak padi halus, molases, bungkil kedelai, bungkil inti sawit, dan urea. Parameter yang diamati meliputi kadar bahan kering (BK), protein kasar (PK), lemak kasar (LK), serat kasar (SK), abu, dan bahan ekstrak tanpa nitrogen (BETN) menggunakan analisis proksimat metode AOAC. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT).
Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh sangat nyata (P

The fluctuating availability of forage throughout the year is one of the main constraints in feed provision for beef cattle. Peanut shell has potential as an alternative feed ingredient; however, its use is limited by its low crude protein content (5.77%) and high crude fiber content (73.37%), which prevent it from being fed alone in large quantities. Therefore, peanut shell was processed into complete feed in combination with several other feed sources to obtain a formulation with more balanced nutrient content, ease of feeding, and improved palatability. Fermentation using the Microbacter Alfalfa-11 (MA-11) bioactivator is one approach to improving the nutritional quality of this feed ingredient. This study aimed to evaluate the effect of fermentation duration on the nutritional quality of peanut shell-based complete feed. The nutrient content of the resulting complete feed is expected to meet the dry-matter-based nutritional requirement standards for beef cattle according to the Regulation of the Minister of Agriculture (Permentan) Number 46/Permentan/PK.210/8/2015, namely: maximum moisture content of 14%, minimum crude protein of 13%, maximum crude fat of 7%, minimum TDN of 70%, maximum ash of 12%, calcium (Ca) of 0.8–1.0%, phosphorus (P) of 0.6–0.8%, maximum NDF of 35%, and minimum UDP of 5.2%. This study was conducted at the Laboratory of Nutrition Science and Feed Technology, Faculty of Agriculture, Universitas Syiah Kuala, from January to March 2026. The study employed a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications, namely: P0 (0 days), P1 (7 days), P2 (14 days), and P3 (21 days). The complete feed formulation was prepared with a peanut shell proportion of 25%, combined with odot grass, corn, fine rice bran, molasses, soybean meal, palm kernel meal, and urea. The parameters observed included dry matter (DM), crude protein (CP), crude fat (CF), crude fiber (CFi), ash, and nitrogen-free extract (NFE) content, determined using the AOAC proximate analysis method. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT). The results showed that fermentation duration had a highly significant effect (P