Effect of length of wilted and several kinds of legume trees on water content and dry matter

英语. A laboratory research to know the water content and dry matter of several kinds of legume trees treated length of wilted was conducted in the laboratory of nutrition and feed animal husbandry, Faculty of Agriculture, Untad. The experiment were laid in a Factorial Randomized Design consist of two factors with three replications. First factor is kinds of legume, namely: Gamal (Gliricidia spp.), Lamtoro (Leucaena spp.), Turi (Sesbania spp.), Kelor (Moringa oleifera). Second factor is the length of wilted, namely: 0 hour, 2 hours, 4 hours, 6 hours. The results showed that interaction among kinds of legume trees and length of wilted are very significant different on water content legume trees. The highest water content are in treatment combination of Gamal with length of wilted 0 hour (82.33 percent), Lamtoro with length of wilted 0 hour (78.07 percent). Turi with length of wilted 0 hour (81.60 percent) and kelor with length of wilted 0 (82.58 percent). Interaction among legume trees and length of wilted are very significant different on dry matter content of legume trees. The highest dry matter content are Gamal with length of wilted 6 hours (22.56 percent) and length of wilted 4 hours (21.95 percent); Lamtoro with length of wilted 6 hours (28.27 percent) and length of wilted 4 hours (26.93 percent); Turi with length of wilted 6 hours (24.81 percent), length of wilted 4 hours (23.94 percent) and length of wilted 2 hours (23.50 percent); Kelor with length of wilted 6 hours (29.40 percent), length of wilted 4 hours (28.06 percent)

印度尼西亚. Penelitian dilaksanakan di Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Untad dengan tujuan untuk mengetahui kandungan air dan bahan kering beberapa jenis leguminosa pohon dengan perlakuan lama pelayuan. Penelitian disusun menurut Rancangan Acak Lengkap (RAL) pola Faktorial yang terdiri dari 2 faktor dengan 3 ulangan. Faktor pertama yaitu: Gamal (Gliricidia spp.), Lamtoro (Leucaena spp.), Turi (Sesbania spp.) dan Kelor (Moringa oleifera). Faktor kedua yaitu lama pelayuan 0 jam, 2 jam, 4 jam, 6 jam. Hasil penelitian menunjukkan bahwa ada interaksi sangat nyata antara jenis legume dan lama pelayuan terhadap kandungan air. Kandungan air tertinggi legume Gamal dengan lama pelayuan 0 jam (82,33 persen), Lamtoro dengan lama pelayuan 0 jam (78,07 persen), Turi dengan lama pelayuan 0 jam (81,60 persen) dan Kelor dengan lama pelayuan 0 jam (82,58 persen). Interaksi jenis legume dan lama pelayuan berbeda sangat nyata terhadap bahan kering legume. Bahan kering tertinggi Gamal dengan lama pelayuan 6 jam (22,56 persen) dan lama pelayuan 4 jam (21,95 persen), Lamtoro dengan lama pelayuan 6 jam (28,27 persen) dan lama pelayuan 4 jam (26,93 persen). Turi dengan lama pelayuan 6 jam (24,81 persen), lama pelayuan 4 jam (23,94 persen) dan lama pelayuan 2 jam (23,50 persen); Kelor dengan lama pelayuan 6 jam (29,40 persen) dan lama pelayuan 4 jam (28,06 persen)