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Bawang putih berpotensi menurunkan emisi gas metan pada ternak ruminansia (pemamah biak), sekaligus meningkatkan efisiensi fermentasi pakan.

Bogor, Jawa Barat (Indonesia Window) – Penelitian Badan Riset dan Inovasi Nasional (BRIN) baru-baru ini menunjukkan bawang putih berpotensi menurunkan emisi gas metan pada ternak ruminansia (pemamah biak), sekaligus meningkatkan efisiensi fermentasi pakan.

Temuan ini dipaparkan dalam forum ilmiah Zoopedia Series #17 yang digelar di Cibinong, Jawa Barat, Senin (14/4), dikutip dari situs jejaring BRIN.

Metan (CH4) merupakan gas rumah kaca yang memiliki potensi pemanasan global sekitar 28 kali lebih besar dibanding karbon dioksida (CO2). Emisi metan dari sektor peternakan, khususnya ternak ruminansia seperti sapi dan kambing, menjadi perhatian dunia karena kontribusinya terhadap perubahan iklim.

Peneliti Pusat Riset Zoologi Terapan BRIN, Nurul Fitri Sari, menjelaskan bahwa bawang putih mengandung senyawa bioaktif organosulfur seperti allicin dan diallyl disulfide yang memiliki aktivitas antimikroba. Senyawa tersebut berpotensi memengaruhi mikroba metanogen di dalam rumen, yaitu mikroorganisme utama penghasil metan.

“Bawang putih berpotensi menekan produksi metan sekaligus meningkatkan produksi propionat, yang merupakan jalur fermentasi lebih efisien secara energi,” jelas Nurul dalam paparannya yang berjudul ‘Effect of the Garlic Matrix and Inclusion Level on in Vitro Methane Production and Fermentation’.

Dalam penelitiannya, bawang putih diuji dalam dua bentuk preparasi, yakni freeze-dried (FD) dan garlic extract (GE). Hasil penelitian menunjukkan bahwa kedua bentuk suplementasi mampu meningkatkan dry matter degradability dibanding kontrol, yang berarti tidak mengganggu kecernaan pakan dan bahkan meningkatkan efisiensi fermentasi rumen.

Lebih lanjut, preparasi FD menunjukkan efek yang lebih stabil dalam menurunkan emisi metan, sementara GE memberikan pengaruh lebih kuat terhadap proses fermentasi namun hasil penurunan metannya cenderung bervariasi. Temuan ini menegaskan bahwa efektivitas bawang putih sangat dipengaruhi oleh bentuk preparasi dan tingkat penggunaannya dalam pakan ternak.

“Preparasi GE menunjukkan efek yang lebih kuat terhadap fermentasi, tetapi tidak selalu menurunkan emisi metan secara konsisten. Sebaliknya, preparasi FD menunjukkan efek yang lebih stabil terhadap penurunan metan,” ungkap Nurul.

Penelitian ini menegaskan bahwa pemanfaatan bahan alami seperti bawang putih membuka peluang baru dalam mitigasi emisi metan di sektor peternakan tanpa mengorbankan produktivitas ternak.

Laporan: Redaksi

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