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GANJAR SUBEKTI

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengkaji sejauh mana peranan bahan aditif dan bakteri asam laktat terhadap karakteristik fisik silase rumput gajah varietas Thailand pada hari ke-14. Materi yang digunakan adalah rumput Gajah (Pennisetum purpureum) varietas thailand, tetes, onggok, bekatul dan bakteri asam laktat. Penelitian dilakukan secara eksperimental yang dirancang menggunakan Rancangan Acak kelompok (Randomized Complete Block Design). Perlakuan adalah rumput gajah 2 kg + tetes 40 ml + bakteri asam laktat 20 ml (R1), rumput gajah 2 kg + tetes 40 ml + bakteri asam laktat 40 ml (R2), rumput gajah 2 kg + bekatul 20 gram + bakteri asam laktat 20 ml (R3), rumput gajah 2 kg + bekatul 20 gram + bakteri asam laktat 40 ml (R4), rumput gajah 2 kg + onggok 20 gram + bakteri asam laktat 20 ml (R5), rumput gajah 2 kg + onggok 20 gram + bakteri asam laktat 20 ml (R6). Variabel yang diukur yaitu karakteristik fisik silase (warna, bau dan tekstur) rumput gajah. Hasil uji Friedman menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap warna, bau dan tekstur  silase. berdasarkan hasil penelitian tersebut dapat disimpulkan bahwa penggunaan bahan aditif berupa tetes 20 %, onggok 10 % dan bekatul  10 % serta bakteri asam laktat 1 % dan 2 %, belum memberikan perbedaan terhadap warna, bau dan tekstur silase rumput gajah varietas thailand.

Abtrak (Bhs. Inggris)

The study was aimed to assess the extent of the role of additives and lactic acid bacteria on the physical characteristics of grass silage varieties of Thailand on day 14.The materials used are elephant grass (Pennisetum purpureum) Thailand variety, molasses, cassava, rice bran and lactic acid bacteria. The study was conducted on the  experimental farm that was designed using the Randomized Complete Block Design (RCBD). The treatments were : elephant grass 2 kg + molasses 40 ml+20 ml of lactic acid bacteria (R1), elephant grass 2 kg + molasses 40 ml + 40 ml of lactic acid bacteria (R2), elephant grass 2 kg  + rice bran 20 g + lactic acid bacteria 20 ml (R3), elephant grass 2 kg + rice bran 20 g + lactic acid bacteria 40 ml (R4), elephant grass 2 kg + cassava 20 g + 20 ml lactic acid bacteria (R5), elephant grass 2 kg + cassava 20 g + 40 ml lactic acid bacteria (R6). The measured variables were thephysical characteristics (color, smell andtexture) of elephant grass silage. Friedman test results showed that the treatments had no significant effect (P>0.05) on the color, smell and texture of silage. Based on these results it can be concluded that the uses of additives in the form of 20 % molasse, 10% cassava and 10 % rice bran and 1 % and 2 % lacticacid bacteria, do not  give any differences on the color, smell and texture of elephant grass silage.

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