PENGARUH PENAMBAHAN TINGKAT TEPUNG GAPLEK PADA PEMBUATAN SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN SIFAT KIMIAWI SILASE
ABSTRACT: The purpose of this
research was to determine the effect and the best silage from the addition of
different levels of cassava flour in the production of vegetable waste silage
for texture, color, aroma, pH, Content of NH3, and value of silage fleigh. This
research used a completely randomized design (CRD) with five treatments and
three replications. The treatment in this research, namely vegetable waste
without supplementation R0, R1 addition of 5% cassava flour, R2 addition of
10%cassava flour, R3 addition of 15% cassava flour, and R4 addition of 20%
cassava flour. The result showed that
the additioning of different levels of cassava flour was significant (P
<0.05) on texture and value fleigh
but not significant (P> 0.05) to color, aroma, pH, and content of NH.
Treatment without supplementation (R0) was the best treatment that affects the
texture of silage and the addition of 20% cassava flour (R4) of air-dried
material was the best treatment that affect the value of fleigh silage.
Penulis: Decka Wira Bangsa,
Yusuf Widodo, Erwanto
Kode Jurnal: jppeternakandd150143
