Pengujian Potensi Cairan Omasum Sapi untuk Ketercernaan Tiga Jenis Bahan Organik sebagai Sumber Bioetanol Generasi Ke-2

Abstract

Cairan omasum sapi mengandung berbagai microbiome yang dapat mendelignifikasi dan menghidrolisis selulosa sehingga berpotensi digunakan dalam pembuatan bioetanol G2 dari daun mangga, daun pisang, dan kapas. Penelitian ini bertujuan untuk menganalisis perbedaan pH, kadar gula, keanekaragaman microbiome, perubahan struktur anatomi daun mangga, daun pisang, dan kapas yang direndam dalam cairan omasum. Penelitian menggunakan Rancangan Acak Lengkap dengan 6 perlakuan, yaitu daun mangga omasum, kontrol daun mangga, daun pisang omasum, kontrol daun pisang, kapas omasum, dan kontrol kapas, masing-masing perlakuan dengan 3 ulangan. Parameter yang diamati adalah pH, kadar gula, dan microbiome yang dianalisis One-Way ANOVA dilanjutkan uji Duncan, serta struktur anatomi ketercernaan dianalisis secara kualitatif. Hasil penelitian menunjukkan cairan omasum sapi meningkatkan pH daun mangga, daun pisang, dan kapas dengan kadar gula daun mangga 1,33%, daun pisang 0% dan kapas 0,08%. Microbiome daun mangga omasum sebanyak 2,66 spesies, daun pisang omasum 3,58 spesies, dan kapas omasum 4,08 spesies. Ketercernaan anatomi daun mangga akibat cairan omasum ditandai adanya ruang antar sel pada parenkim, pada  daun pisang tidak dijumpai stomata dan sel epidermis membesar, pada kapas lebih tipis dan tanpa torsi.

Cow omasum fluid contains various microbiomes that can delignify and hydrolyze cellulose so it has potential to be used in making G2 bioethanol from mango leaves, banana leaves, and cotton. This research aims to analyze differences pH, sugar content, microbiome diversity, anatomical structure changes of mango leaves, banana leaves and cotton soaked in omasum fluid. The research used a Completely Randomized Design with 6 treatments are mango omasum leaves, control mango leaves, banana leaves omasum, control banana leaves, cotton omasum, and control cotton, each treatment with 3 replications. The parameters observed were pH, sugar content and microbiome which were analyzed by One-Way ANOVA followed by Duncan's test, and the anatomical structure of digestibility was analyzed qualitatively. The research results showed that cow omasum fluid increased the pH of mango leaves, banana leaves and cotton with the sugar content of mango leaves 1.33%, banana leaves 0% and cotton 0.08%. The microbiome of mango omasum leaves was 2.66 species, banana leaf omasum 3.58 species, and cotton omasum 4.08 species. The anatomical digestibility were caused by omasum liquid of mango leaves is characterized by intercellular spaces in the parenchyma, banana leaves have no stomata and enlarged epidermal cells, and cotton is thinner and without torsion.