Pengaruh Tingkat Penambahan Lactobacillus Plantarum Dan Waktu Inkubasi Dalam Pembuatan Silase Pucuk Tebu Terhadap Kualitas Fisik Dan Kandungan Nutrisi

This research aimed to examine the effect of adding fermentation starter Lactobacillus plantarum and its incubation time on physical quality and concentration of nutrients sugarcane tops silage. The materials used for this research were sugarcane tops and Lactobacillus plantarum starter with concentration 1,85x107 cfu/ml. Factorial completely randomized design was employed, the first factor was level of Lactobacillus plantarum and the second factor was incubation time. Differences between treatments were tested by Duncan’s Multiple Range Test Method. Results showed that the addition of Lactobacillus plantarum has no effect on pH, but incubation time until 21 days reduced pH of sugarcane tops silage. The addition of Lactobacillus plantarum increased values of crude protein (from 5,51% to 5,58%) and crude fibre (from 38,58% to 38,86%), reduced values of NFE (from 41,90% to 41,10%) and TDN (from 50,65% to 50,36%), but has no effect on dry matter and organic matter. In addition incubation time increased values of crude protein (from 5,22% to 5,75%) and crude fibre (from vi 37,93% to 39,37%), reduced values of dry matter (from 24,49% to 22,04%), NFE (from 43,58% to 40,71%), and TDN (from 51,17% to 50,07%), but has no effect on organic matter. Sugarcane tops silage with addition of Lactobacillus plantarum and incubation time has a slightly sour aroma, rough texture, and light brown color. The best treatment were addition of Lactobacillus plantarum 0,4% with 14 days incubation