Kandungan Asam Laktat Dan Total Bakteri Asam Laktat Silase Jerami Jagung (Zea mays. L) Dengan Penambahan Aditif Yang Berbeda

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L) dengan penambahan aditif yang berbeda. Penelitian dilaksanakan di Laboratorium Nutrisi Ternak Ruminansia dan Kimia Makanan Ternak Fakultas Peternakan Universitas Padjadjaran. Penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan (P0 = silase jerami jagung tampa bahan aditif, P1 = silase jerami jagung + 0,5% Heryaki powder, P2 = silase jerami jagung + 5% tepung gaplek dan P3 = silase jerami jagung + 5% tepung sagu) dan 5 ulangan. Parameter yang diamati adalah kandungan asam laktat dan total bakteri asam laktat). Data di analisis menggunakan sidik ragam ANOVA dan uji lanjut dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukan kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L) dengan penambahan aditif yang berbeda menunjukan kandungan asam laktat tertingi (3,83%) pada perlakuan P2 dan perlakuan P0 menghasilkan total bakteri asam laktat tertinggi (3,699 cfu/g). Pemberian bahan bahan aditif yang berbeda dapat berpengaruh terhadap kandungan asam laktat dan total bakteri asam laktat silase jerami jagung (Zea mays. L) Kata Kunci : Jerami jagung, Silase, Heryaki Powder, Tepung gaplek, Tepung sagu, Kandungan asam laktat, Total bakteri asam laktat.   ABSTRACT This study aims to determine the effect of lactic acid content and total lactic acid bacteria in corn straw silage (Zea mays. L) with the addition of different additives. The research was conducted at the Laboratory of Ruminant Animal Nutrition and Animal Feed Chemistry, Faculty of Animal Husbandry, Padjadjaran University. The study was conducted experimentally in a completely randomized design (CRD), consisting of 4 treatments (P0 = corn straw silage without additives, P1 = corn straw silage + 0.5% Heryaki powder, P2 = corn straw silage + 5% cassava flour and P3 = corn straw silage + 5% sago flour) and 5 replicates. Parameters observed were lactic acid content and total lactic acid bacteria). Data were analyzed using ANOVA and further testing with Duncan's Multiple Range Test. The results showed the content of lactic acid and total lactic acid bacteria in corn straw silage (Zea mays. L) with the addition of different additives showed the highest lactic acid content (3.83%) in treatment P2 and treatment P0 resulted in the highest total lactic acid bacteria (3.699 cfu/g). The administration of different additives can affect the lactic acid content and total lactic acid bacteria of corn straw silage (Zea mays. L).Keywords : Silage, Heryaki Powder, Cassava Flour, Sago Flour, Lactic Acid Content, Total Lactic Acid Bacteria.