SILASE CAMPURAN HIJAUAN PENAMBAHAN Lactobacillus plantarum DAN MOLASES TERHADAP KUALITAS SILASE
| Main Authors: | , MAYANSARI, , Prof. Dr. Ir. Zaenal Bachruddin, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/126846/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67080 |
Daftar Isi:
- Total Mixed Forage silage is mixture of grasses and legumes are preserved through ensilage, there is forage preservation process through fermentation under anaerobic conditions. This treatment aims to determine the levels of addition of molasses to produce the best quality silage. The treatment is carried out include: addition of molasses 0%, 0.2%, 0.6% and 1%. Lactobacillus plantarum was added 10% fresh weight in each treatment. Testing of silage quality after fermentation includes physical quality test and the quality of silage fermentation. The physical quality test of silage includes organoleptic test, dry matter and organic matter in TMF silage. The fermentation quality test of silage includes measurements of pH, temperature, levels of lactic acid, and butyric acid levels. Statistical analysis using the design of one way annova and then continued by Duncan multiple range test. The results showed that the addition of L. plantarum and molasses 1% (P3) produce mixed forage silage better than the treatment addition of L. plantarum and molasses 0% (P0), 0.2% (P1), and 0.6% (P2). The results of organoleptic tests showed that the addition of molasses to 1% gives silage with color, smell, and if there is mold on the better than other treatments. Dry matter and organic matter after the silage has decreased, the lowest decrease in BK and BO at P0. The measurement results showed that the addition of molasses pH effect is not significant (P>0.05), treatment with the lowest pH achieved by P3. The results of temperature measurements provide a significant effect (P<0.5). The addition of molasses no significant effect on the levels of lactic acid and butyric acid. The highest levels of lactic acid and butyric acid levels are the lowest in the P3.