Quality of Kepok Banana Peel Silage With The Addition of Cassava Meal

Abstract

This study aimed to determine the effect of addition of cassava meal as a silage additive on the quality of kepok banana peels silage. The study used a completely randomized design (CRD) which consisted of 5 treatments, i.e. P0 (addition of cassava meal at 0% level), P1 (addition of cassava meal at 5% level), P2 (addition of cassava meal at 10% level), P3 (addition of cassava meal at 15%), and P4 (Addition of cassava meal at the level of 20%). Ensilage lasts for 21 days. Each treatment was repeated 5 times. Parameters observed were physical quality, fermentation quality, and chemical composition. The results showed that the physical quality of the banana peels silage in the study was dense in texture and not lumpy and slimy, brownish to blackish brown in color, with a sour to sweetish odor, and the presence of fungi in small quantities. The pH content showed no significant difference (P>0.01). The Fleigh Score showed a very significant difference (P0.01). The content of Crude Protein and Crude Fiber showed a very significant difference (P<0.01). The addition of cassava meal additive to kepok banana peels silage gave the best results at the 20% level.

Keywords

• bahan kering
• fermentasi
• protein kasar