Effect of Various Doses of Local Microorganism Additives on Silage Physical Quality of Corn (Zea mays L.) Waste
Effect of Various Doses of Local Microorganism Additives on Silage Physical Quality of Corn (Zea mays L.) Waste
Yunilas Yunilas1*, Nurzainah Ginting1, Tri Hesti Wahyuni1, Muhammad Zahoor2, Nelzi Fati3 and
Ahmad Wahyudi4
ABSTRACT
Corn crop waste in the form of corn straw, cobs, and corn husks can be used as ruminant animal feed, but its utilization as animal feed is not optimal. The application of silage feed technology using local microorganism additives is expected to improve the physical quality of silage feed. This study aimed to determine the effect of adding local microorganisms (MOL) and fermentation time on the physical quality of corn straw silage. This study used a completely randomized design, factorial 3 × 3 with three replications. Factor I was various doses of MOL (1 %, 3 %, 5 %), and Factor II was different fermentation times (7 d, 14 d, 21 d). The variables observed included texture, color, odor, and taste. The results showed that the MOL dose and fermentation time had a very significant effect (P < 0.01) on silage’s texture, color, and odor. In addition, the MOL dose and fermentation time have a considerable impact (P < 0.05) on the silage taste. There is an interaction between MOL dose and fermentation time on silage odor.
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August 2021
Agricultural Productivity and Sustainability Improvement in Tropical Region
