KARAKTERISTIK FISIK SILASE JERAMI JAGUNG (Zea mays) DENGAN LAMA FERMENTASI DAN LEVEL MOLASES YANG BERBEDA
Abstract: One of the
agricultural waste that can be used optimally is corn straw, because it can be
used by the farmer in the dry land as the replacement of grass. The research
was conducted determine the effect of different molasses level fermentation
time on the physical characteristics of silage corn straw (Zea mays). This
research was arranged in factorial
completely randomized design, the first factor was molasses level (0; 5 and
10%) and the second factor was fermentation time (0; 14 and 28 days). The
observed variables are the physical characteristics of silage (colors, smell,
texture) and the presence of fungi. Data were analyzed by analysis of variance
and differences between the treatments were tested by Duncan’s Multiple Range
Test. The result showed th at different molasses levels was significantly
effects (P<0,01) to the colors of silage. There was a significant
interaction (P<0,01) between fermentation time and molasses level on silage
smell parameter. Fermentation time showed did not significantly effects
(P>0,05) on the
texture of silage.
Molasses levels and
the 28 day
of fermentation time
resulted fungi with
presentation 0% = 2,64%; 5% = 1,60%; 10% = 0,91%. It can be concluded
that different fermentation time and molasses levels influenced and effected to
the smell characteristic of corn straw silage but did not effected on the color
and texture
Keywords: silage; corn stra;,
molase;, fermentation
Penulis: Rukana, Anwar Effendi
Harahap, Deni Fitra
Kode Jurnal: jppeternakandd140385
