Cost Production Evaluation and Effect of Lactic Acid Bacteria (Lactobacillus plantarum) as Starter with Different Molasses Addition

This research aims to determine the level of molasses addition to the quality of lactic acid bacteria (LAB) as starter and to calculate cost production of the starter for silage fermentation. By conducting this study, it will be a feasible consideration in utilization of the LAB production by farmers. The variables of the starter quality were the change of pH, lactic acid production, total carbohydrates, total dry matter, total organic matter, and fermentation weight during fermentation. This research used the lactic acid bacteria (Lactobacillus plantarum) which inoculate as much as 5% of the rice bran media. It incubated the bacteria at room temperature for seven days. The treatments were the addition of molasses with concentration of 0% (T0M), 1% (T1M), and 2% (T2M). The result of the study shows that the addition of molasses at different levels and fermentation time are significant (P