PENGARUH PENGGGUNAAN RAGI ROTI TERHADAP KECERNAAN RANSUM KELINCI NEW ZEALAND WHITE JANTAN

Rabbit is an animal which probable to use as alternative meat producer. Rabbit usually got diet with forage as main component of the diet. The high content of fibre in forage causes the digestibility of the diet low. Digestibility could be increased by using Saccharomyces serevisiae. Baker’s yeast contains Saccharomyces cerevisiae as the main component, so it probable to use as probiotics. This research was conducted to know the effect of using baker’s yeast in concentrate on consumption and digestibility of male New Zealand White rabbit diet, and the optimum level of using of baker’s yeast. This reseach was conducted for 10 weeks starts on 29 August 2006 till 3 November 2006. The reserch took place at the UNS station research at Jatikuwung countryside, Gondangrejo district, Karanganyar sub-province. This research used Randomized Completely Block Design (RCBD) and 24 male NZW rabbit. The research used four level of treatment (P0, P1, P2, and P3), and each treatment has 4 replication and each contains one male NZW rabbit. The diet consisted of concentrate and grass by 50 : 50. Baker yeast as treatment was given to each treatment (P0,P1, P2, and P3) with level 0%, 1%, 2% and 3% from it’s concentrate. The sustained data were dry matter consumption, organic matter consumption, protein consumption, dry matter digestibility, organic mater digetibility, and protein digestibility. The research resulted in dry matter consumption of treatment: P0 : 56,27; P1 : 56,51; P2 : 69,98; and P3 : 61,06 g/head/day; dry matter consumption of group : K1 : 55,92; K2 : 44,85; K3 : 62,68; K4 : 60,48; K5 : 66,60; and K6 : 75,30 (K6)g/head/day; organic matter consumption of treament : P0 : 51,03; P1 : 51,24; P2 : 63,46; and P3 : 55,38 g/head/day; organic matter consumption of group : K1 : 50,71; K2 : 40,67;K3 : 56,84; K4 : 54,85; K5 : 60,39, and K6 : 68,19 g/head/day; protein consumption of treatment : P0 : 7,50; P1 : 7,54; P2 : 9,35; and P3 : 8,22 g/head/day; protein consumption of group : K1 : 7,51; K2 : 5,97; K3 : 8,40; K4 : 8,10; K5 : 8,88; and K6 : 10,04 g/head/day; dry matter digestibility of treatment : P0 : 63,09; P1 : 61,89; P2 : 64,10; and P3 : 65,46 percent; dry matter digestibility of group : K1 : 50,71; K2 : 40,67, K3 : 56,84; K4 : 54,85; K5 : 60,39; and K6 : 68,19 percent; organic matter digestibility of treatment : P0 : 67,26; P1 : 64,79;P2 : 67,22; and P3 : 68,29 percent; organic matter digestibility of group : K1 : 67,47, K2 : 67,26; K3 : 64,78; K4 : 66,36; K5 : 65,05; and K6 : 70,41 percent; protein digestibility of treatment : P0 : 74,20; P1 72,39; P2 : 74,25; and P3 : 75,12; protein digestibility of group : K1: 50,71; K2 : 40,67; K3 : 56,84; K4 : 54,85; K5 : 60,39; and K6 : 68,19 percent. The using of baker’s yeast on level of 2% gives the best effect. The using of baker’s yeast on this level affects significantly on the dry matter and organic matter consumption but affects insignificantly on the protein consumption, dry matter organic matter and protein digestibility. The using of 1% and 3% baker yeast gives insignificant effect on each sustained data. This research concluded that the using of baker’s yeast until 3% affects insignificantly on dry matter, organic matter, protein consumption, dry matter, organic matter,and protein digestibility. But the using baker’s yeast on level 2% could increase dry matter and organic matter consumption Keywords : Male NZW rabbit, Baker’s yeast, Consumption, Digestibility