KUALITAS FISIK DAN KIMIA SILASE RUMPUT ZANZIBAR DENGAN PENAMBAHAN MOLASES SEBAGAI PAKAN TERNAK RUMINANSIA
PHYSICAL AND CHEMICAL QUALITY OF ZANZIBAR GRASS SILAGE WITH THE ADDITION OF MOLASSES AS RUMINANT FEED
Abstract
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan molases terhadap kualitas fisik dan kimia silase rumput zanzibar (Pennisetum purpureum cv. Zanzibar). Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan tiga ulangan, yaitu P0 (rumput zanzibar 1000 g + 0 g molases), P1 (rumput zanzibar 1000 g + 25 g molases), P2 (rumput zanzibar 1000 g + 50 g molases), dan P3 (rumput zanzibar 1000 g + 75 g molases). Variabel yang diamati meliputi kualitas fisik (warna, tekstur, aroma, dan pertumbuhan jamur), pH silase, serta kualitas kimia (kadar air, lemak kasar, protein kasar, serat kasar, dan kadar abu). Hasil penelitian menunjukkan penambahan molases tidak berpengaruh nyata terhadap kualitas fisik, kadar air dan lemak kasar, namun berpengaruh nyata terhadap kandungan protein kasar, serat kasar dan kadar abu silase rumput zanzibar. Penambahan molases hingga level 7,5% (perlakuan P3) menghasilkan silase dengan karakteristik fisik terbaik, ditandai dengan warna hijau kekuningan, tekstur lembut, aroma asam segar tanpa adanya jamur, serta nilai pH terendah yaitu 3,2. Secara kimia, peningkatan dosis molases mampu meningkatkan kandungan protein kasar dari 11,15% (P0) menjadi 14,52% (P3) dan menurunkan kadar serat kasar dari 26,18% menjadi 23,88%. Penggunaan molases pada level 7,5% dari bobot hijauan segar dapat digunakan sebagai dosis optimal untuk menghasilkan kualitas silase rumput zanzibar yang baik.
ABSTRACT
This study aimed to evaluate the effect of molasses addition on the physical and chemical quality of zanzibar grass silage (Pennisetum purpureum cv. Zanzibar). The study used a completely randomized design (CRD) with four treatments and three replications, namely P0 (1000 g zanzibar grass + 0 g molasses), P1 (1000 g zanzibar grass + 25 g molasses), P2 (1000 g zanzibar grass + 50 g molasses), and P3 (1000 g zanzibar grass + 75 g molasses). The variables observed included physical quality (color, texture, aroma, and fungal growth), silage pH, and chemical quality (water content, crude fat, crude protein, crude fiber, and ash content). The results showed that the addition of molasses did not significantly affect the physical quality, water content, and crude fat, but significantly affected the crude protein content, crude fiber, and ash content of zanzibar grass silage. The addition of molasses up to 7.5% (treatment P3) produced silage with the best physical characteristics, characterized by a yellowish green color, soft texture, fresh sour aroma without mold, and the lowest pH value of 3.2. Chemically, increasing the dose of molasses was able to increase the crude protein content from 11.15% (P0) to 14.52% (P3) and reduce the crude fiber content from 26.18% to 23.88%. The use of molasses at 7.5% of the fresh forage weight can be used as an optimal dose to produce good-quality zanzibar grass silage.
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References
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