24/10/2014

1

KEMAJUAN MUTAKHIR DALAM KEMAJUAN MUTAKHIR DALAM

BIDANG TEKNOLOGI PAKANBIDANG TEKNOLOGI PAKANDI INDONESIADI INDONESIA

Seminar Nasional ‘Pembangunan Peternakan Indonesia Berbasis Riset Inovarif ’,

ALI AGUSProf. Dr. Ir. ALI AGUS, DAA., DEA.

Fakultas Peternakan UGM

Prof. Dr. Ir. Ali Agus, DAA., DEA.Lahir : Blora, 22 Agustus 1966Status : Menikah (Istri + 3 anak)

Pendidikan :S1 (Ir), Fak. Peternakan UGM, 1989D4 (DAA), ENSA Rennes Perancis, 1993S2 (DEA) ENSA R P i 1993S2 (DEA), ENSA Rennes Perancis, 1993S3 (Dr), ENSA Rennes Perancis, 1996

Pekerjaan :1. Dekan Fakultas Peternakan UGM, Yogyakarta (2012-2016)2. Direktur Eksekutif, Small and Medium Enterprises Development

Centre (SMEDC – UGM ; (2001-2006)3. Konsultan Perusahaan Feedlot dan Feedmill PT. Widodo Makmur

Perkasa, Jakarta (1999 – Sekarang)4. Ketua Asosiasi Ahli Nutrisi dan Pakan Indonesia (AINI) (2007-2015)5. Pendiri dan pemilik beberapa usaha kecil (UKM) 6. Ketua Koperasi ‘Agro Mataram Lestari’, Yogyakarta

Alamat : Perum Dayu Permai C-6 Jl. Kaliurang Km 8,5 Yogyakarta, Tlp / Fax : (0274) 889477 ; HP 08164265120

24/10/2014

2

AGENDAAGENDA

PengantarPengantargg

OrientasiOrientasi PrioritasPrioritas RisetRiset BidangBidangTeknologiTeknologi PakanPakan

Overview Overview PerkembanganPerkembangan TeknologiTeknologiPakanPakan ((RuminansiaRuminansia) ) didi Indonesia Indonesia (( ))

PenutupPenutup

“ Identify the future that has already “ Identify the future that has already happened ” happened ” (Peter (Peter DruckerDrucker) )

24/10/2014

3

RealitasRealitas & & TantanganTantangan aktualaktual ::the ‘future that has already happened”the ‘future that has already happened”

TinggiTinggi nyanya hargaharga bahanbahan bakubaku pakanpakanTuntutanTuntutan konsumenkonsumen globalglobal‘traceability‘traceability’ ’ berbagaiberbagai produkproduk((meat, egg, milk, feed)meat, egg, milk, feed)IsuIsu keamanankeamanan panganpangan hasilhasil ternakternak ((halalhalal--thoyibthoyib))LaranganLarangan penggunaanpenggunaan antibiotikantibiotikUndangUndang--undangundang lingkunganlingkungangg gg g gg gMycotoxinsMycotoxins / / dampakdampak kualitaskualitas pakanpakanMelebarnyaMelebarnya gap : gap : genetikgenetik ternakternak vs. vs. kebutuhankebutuhan nutrisinutrisiMenurunnyaMenurunnya danadana risetriset daridari pemerintahpemerintah//industriindustri

(T.P. Lyons, Alltech USA)

Society AnimalSociety Animal

MasyarakatPerburuan

MasyarakatPertanian

MasyarakatIndustri

MasyarakatInformasi

Animal Right

24/10/2014

4

HasilHasil TeknologiTeknologi BreedingBreeding

Sapi Belgian Blue Sapi Simental, Indonesia

Sapi Bali x Limosin, Indonesia

SapiSapi perahperahproduksiproduksi tinggitinggi(15.000 liter/(15.000 liter/laktasilaktasi))

24/10/2014

5

BROILER CHICKEN BREEDINGBROILER CHICKEN BREEDING

YEARDAY : WEIGHT 1800

GRAMFCR

1950 84 3.251960 70 2.501970 59 2.201980 51 2.101990 43 1.952000 35 1.652010 25 1.43

PERTUMBUHAN BROILERPERTUMBUHAN BROILERBerkat Inovasi & Teknologi :Breeding (70%), Nutrition & Kesehatan (30%)

DOCDOC (1 (1 harihari)) 35 35 harihariBobotBobot 4040 ggrramam BobotBobot 2,2 2,2 kkgg

AyamTahun 2050 ?

24/10/2014

6

BudidayaBudidaya ““Ayam KamAyam Kampuspus””((ayamayam kampkampung ung ssuper = uper = susudah dah perpersilangan)silangan)

KoperasiKoperasi Agro Agro MataramMataram Lestari Lestari -- YogyakartaYogyakarta

IB

Pejantan Bangkok Induk Ayam Petelur

InseminasiBuatan

Kinerja :1. Umur potong 90 hari2. Bobot potong 1,2 kg

CATATANCATATAN

GenetikGenetik,, breedingbreeding dandan reproduksireproduksi telahtelah berperanberperanpentingpenting dalamdalam kemajuankemajuan industriindustri peternakanpeternakan dandanpentingpenting dalamdalam kemajuankemajuan industriindustri peternakanpeternakan dandanberhasilberhasil menciptakanmenciptakan bibitbibit unggulunggul dengandenganperformanceperformance produksiproduksi yangyang tinggitinggi ((sapisapi potongpotong,, sapisapiperahperah,, layer,layer, broiler,broiler, dsbdsb..)).. NamunNamun memerlukanmemerlukan waktuwaktuyangyang relatifrelatif lamalama..GapGap antaraantara kebutuhankebutuhan nutrisinutrisi bibitbibit unggulunggul dengandenganGapGap antaraantara kebutuhankebutuhan nutrisinutrisi bibitbibit unggulunggul dengandenganketersediaanketersediaan nutrisinutrisi dandan pakanpakan semakinsemakin besarbesar.. MenjadiMenjaditantangantantangan parapara ahliahli NutrisiNutrisi dandan TeknologiTeknologi pakanpakan..

24/10/2014

7

Pengembangan & Transfer IPTEK

PeranPeran PenelitiPeneliti//AkademisiAkademisi(MUDAH – MURAH – BAIK)

PPEENNDDIIDDIIKKAANN

PPEENNEELLIITTIIAANN

PPEENNGGAABBDDIIAANN

DI

DA

LAM

KA

MPU

SD

I LUAR K

AM

PUS

NN NN NN

1. Lecturer 2. Researcher 3. ConsultantDosen :

Pengajaran berbasis hasil Litbang

“Satu Ons Aksi LEBIH BAIK dari pada Satu Ton Teori”

Bagaimana mengatasi :1. Harga bahan baku pakan2. Traceability produk ternak3 Pelarangan antibiotik (& hormon)

Friedrich Engels (1820 – 1895)

3. Pelarangan antibiotik (& hormon)4. Mikotoksin & feed safety 5. Gap kebutuhan nutrisi bibit unggul

24/10/2014

8

TeknologiTeknologi pakanpakan mutakhirmutakhir((ArahArah & & prioritasprioritas penelitianpenelitian teknologiteknologi pakanpakan))

1 Teknologi fermentasi pakan1. Teknologi fermentasi pakan

2. Penggunaan Herbal Feed Additive sebagai

pengganti antibiotik dan hormon

3. Teknologi mitigasi cemaran Mikotoksin

4. Teknologi pakan suplemen dan aditive

PENGEMBANGAN PENGEMBANGAN TEKNOLOGI TEKNOLOGI PAKAN PAKAN RUMINANSIA RUMINANSIA (Ali (Ali AgusAgus, FAPET UGM), FAPET UGM)

HijHijauan segarLimbah pertanian(jerami, pucuk tebu,…) Suplemen & aditif

(mineral, vitamin,…)Complete Complete feedfeed

(fermented)(fermented)

HQFS

Konsentrat(energi, protein) UMMB

Complete feed : Hijauan + Konsentrat + SuplemenPakan sudah lengkap kandungan nutrisi dan diberikanpada ternak tanpa perlu tambahan, kecuali air minum

HQFS

HQFS : High Quality Feed Supplement(energi, protein, mineral dan vitamin)

24/10/2014

9

HASIL LITBANG & APLIKASIHASIL LITBANG & APLIKASI(Ali (Ali AgusAgus, 1997 , 1997 –– 2013)2013)

SuplemenSuplemen dandan AditifAditifpp-- UMMBUMMB -- ProbioticProbiotic/multi microbe (SBP®) /multi microbe (SBP®) -- Premix (Premix (AgromixAgromix ®)®) -- Herbal Herbal feed additive (feed additive (BiofitBiofit®)®)-- HQFS (HQFS (PermataPermata®) ®) -- Carcass modifierCarcass modifier

PakanPakan KonsentratKonsentrat-- FormulasiFormulasi dandan aplikasiaplikasi teknologiteknologi pakanpakan ((FabrikasiFabrikasi pakanpakan oleholehpp gg pp (( pp

MitraMitra swastaswasta))

PakanPakan LengkapLengkap FermentasiFermentasi-- Fermented Fermented Complete feed Complete feed (‘burger’ (‘burger’ pakanpakan))

ProdukProduk Paten (Ali Paten (Ali AgusAgus))

No. Tahun Judul/Tema HKI Jenis

1 2013 Gama LBF (Liquid Bio Fertilizer) Paten sederhana

2 2013 Gama Burger Pakan Ruminansia Paten sederhana

3 2012 Chopper Biogas ”3AB” Paten sederhana

4 2011 Genset Biogas ”3 AB” Paten sederhana

5 2010 Agromix (Mineral-Vitamin mix) Paten sederhana

6 2010 SBP (Saus Burger Pakan) Paten sederhana

24/10/2014

10

TEKNOLOGI FERMENTASITEKNOLOGI FERMENTASI

RICE STRAW AS RUMINANT RICE STRAW AS RUMINANT FEEDFEED

Rice Straw consist the main Rice Straw consist the main source of energy for ruminant source of energy for ruminant during dry season in Indonesiaduring dry season in Indonesiag yg y

UreaUrea--treated rice straw was treated rice straw was d l d i hd l d i h

Untreated Rice Straw has low Untreated Rice Straw has low nutritive qualitynutritive quality

developed a years ago with developed a years ago with beneficial effect on its nutritive beneficial effect on its nutritive value & livestock performances value & livestock performances but farmer does not adopted this but farmer does not adopted this technologytechnology

24/10/2014

11

MAKING RICE STRAW FERMENTATION

EM/Urea (1/2) at 0.03 – 0.05% Dried rice straw, added water to make +40% moisture content

Poured EM+Urea on rice straw, then added water step by-stepAfter 2-3 week, rice straw was fermented

TEMPERATURE OF FERMENTED RICE TEMPERATURE OF FERMENTED RICE STRAW DURING FERMENTATION PROCESS STRAW DURING FERMENTATION PROCESS

75

85TreatedControl

oC

35

45

55

65

75 Control

25

35

0 5 10 15 20 25 30 35 40 45

Days of observation

Agus et al., 1999

24/10/2014

12

LEVEL EM & TEMPERATURE OF LEVEL EM & TEMPERATURE OF FERMENTED RICE STRAW FERMENTED RICE STRAW

Agus et al., 2007

EFFECT OF RICE VARIETY & EFFECT OF RICE VARIETY & MORPHOLOGICAL FRACTIONMORPHOLOGICAL FRACTION

Treatments Variety Morphological component Control Fermentation IR 64 Raceme * 3.38 5.04 Leaf (ns) 5.12 5.13 Stem * 3.93 5.00 Average * 4.14 5.06 Cisadane Raceme * 3.25 5.03 Leaf * 4.22 5.37 Stem (ns) 4.61 4.90 Average * 4.61 5.10 Membramo Raceme * 3.48 5.41 Leaf * 4.43 5.52

Stem* 343 447 Stem 3.43 4.47 Average * 3.78 5.13

Upper-part (raceme) of rice straw is the most responsive to fermentation technology on crude protein content

24/10/2014

13

CRUDE PROTEIN OF RICE STRAW BEFORE vs. AFTER FERMENTATION

A CAuthor CP (%)

Before After_____________________________________Soejono, 1997 4.47 7,14Agus et al. 1999 3 - 47 - 8Agus, et al., 2000 6,15 Crude Protein was significantly improved

- Crude protein 7 – 8 % DM

- In sacco degradability 55% vs. 44%

FERMENTED RICE STRAW

- In vitro digestibility 33.3 vs. 22.4%

- In vivo digestibility 38 – 44%

- Cattle consume 1 – 2 kg DM higherthan untreated rice straw

24/10/2014

14

FERMENTATION OF RICE STRAW IS PRACTICED BY COMMERCIAL FEEDLOTS

24/10/2014

15

FERMENTED FIBROUS FEED FERMENTED FIBROUS FEED (Soybean hull) IN GROWING DUCK(Soybean hull) IN GROWING DUCK

Feed and nutrient consumption (g/head/day) Performances Treatments Total Feed Total FCRTotal Feed

intake DM OM CP CF Total gain

FCR

Aspergillus niger 93.95b 85.01b 89.61b 16.99a 9.36b 541.2q 6.30q

c-BAL-S 99.96a 89.08a 95.69a 18.22a 7.31c 761.9p 4.68r

Kontrol 93.25b 83.01b 89.32b 12.94b 11.51a 480.8r 6.77p

CP and CF composition

Treatment CP (%) CF (%)

Aspergillus niger 19.1 9.9C-BAL-S 18.2 7.3Control 13.8 12.4

Winarti, 2007

30

MOLASES

MULTI MICROBES

Fermentasi pakan lengkap

24/10/2014

16

SAUS BURGER PAKAN -Tetes tebu (3-5%)-SBP (0,01-0,05%)-Air (95-97%)

31

MOLASES

MULTI MICROBES

24/10/2014

17

24/10/2014

18

‘Burger’ pakan sapiLimbah sawit :

Bahan :1. Daun-pelepah2. Dedak padi3. Larutan mukrobia

Dicampur meratap- Plasstik / drum- Fermentasi - 3 hari siap saji

‘Burger’ ‘Burger’ PakanPakan IkanIkan