KUALITAS MIKROBIOLOGIS SILASE DENGAN PENAMBAHAN BERBAGAI LEVEL KULIT BUAH DAN JERAMI JAGUNG (Zea mays L.) SERTA TEPUNG JAGUNG YANG BERBEDA
DOI:
https://doi.org/10.24014/jupet.v16i1.6653Abstract
Tujuan penelitian untuk mengetahui pH, populasi serta zona bening BAL terhadap E. coli yang diisolasi dari silase kulit buah dan jerami jagung dengan penambahan tepung jagung yang berbeda. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 3x3 perlakuan 3 ulangan untuk setiap perlakuan.: A1 100% Kulit Buah Jagung + 0% Jerami Jagung, A2 50% Kulit Buah Jagung + 50% Jerami Jagung A3 0% Kulit Buah Jagung + 100% Jerami Jagung. Faktor B: Penambahan Tepung Jagung B1 0% Tanpa Tepung Jagung B2 5% Tepung Jagung B3 10% Tepung Jagung. Hasil penelitian menunjukkan bahwa tidak terdapat interaksi antara faktor jenis bahan yang berbeda dengan penambahan tepung jagung terhadap pH, jumlah populasi bakteri asam laktat, dan zona bening BAL terhadap E. Coli. Kesimpulan perlakuan silase dengan penambahan jerami jagung 100% dapat dijadikan pakan ternak ruminansia.
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