Author:
Mirwandhono R E,Janviktor Y,Kaban B A E A
Abstract
Abstract
One of the species of plant that contains lactagogum, which works to stimulate milk production is bangun-bangun leaf. In order to create biscuits which can be used as supplemental feed, bangun-bangun leaf can be used. The purpose of this study is to evaluate the nutritional value and digestibility of leaf biscuits. The study was carried out at the Faculty of Agriculture, Universitas Sumatera Utara. It took for two months, from August to October 2022, and involved chemical analysis at the Sei Putih Goat Research Laboratory and in vitro analysis at the Feed Science and Technology Laboratory of IPB University. Complete randomization was employed in the design (CRD), which included 4 treatments and 5 replications. P0 = 0% of the leaf, P1 = 6%, P2 = 9%, and P3 = 12% of the leaf. Nutrient content in the form of crude protein, crude fiber, and crude fat were among the parameters measured, along with dry matter digestibility coefficient (DMDC), and organic matter digestibility coefficient (OMDC). The findings demonstrated that the plant-based biscuits had a significant impact (P<0.05) on the values of crude protein, crude fiber, crude fat, dry matter digestibility (DMD), and organic matter digestibility (OMD). The study’s finding is that using plant bangun leaf can improve the digestibility of dry matter and organic matter since they contain a high amount of nutrients.