Limbah sayur kol memiliki kadar air yang tinggi sehingga cepat mengalami pembusukan maka salah satu alternatif penggunaannya dengan silase. Penelitian ini bertujuan untuk mengetahui nilai nutrisi yang terkandung dalam silase limbah sayur kol dengan penambahan dedak padi dan lama fermentasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial (2x3) yaitu faktor A adalah level penambahan dedak padi 0% dan 35%. Faktor B yaitu lama fermentasi 0 hari, 7 hari dan 14 hari. Parameter yang diukur adalah Bahan Kering (BK), Protein Kasar (PK), Lemak Kasar (LK), Abu dan Bahan Ekstrak Tanpa Nitrogen (BETN). Hasil penelitian menunjukan pemberian substrat dedak padi 35% memberikan pengaruh sangat nyata (P<0,01) terhadap kandungan Bahan Kering (BK), Lemak Kasar (LK), Serat Kasar (SK), Abu dan Bahan Ekstrak Tanpa Nitrogen (BETN). Tidak berpengaruh nyata terhadap terhadap kandungan Protein Kasar (PK) (P>0,05). Lama fermentasi tidak berpengaruh nyata (P<0,05) Terhadap Bahan Kering (BK), Lemak Kasar (LK), Serat Kasar (SK) dan Bahan Ekstrak Tanpa Nitrogen (BETN) dan memberikan pengaruh sangat nyata (P<0,01) terhadap kandungan penurunan Abu. Perlakuan terbaik terdapat pada level penambahan dedak padi 35% dan lama fermentasi 14 hari dilihat dari penurunan kandungan abu sebesar 11,38%Kata kunci: Kualitas nutrisi, silase, limbah sayur kol, fermentasi

Sago waste is the result of agricultural waste whose use as feed is still very limited even though the amount is quite large but sago waste has a high crude fiber content, and low protein content so that is needs further processing, one of which is processing become a wafer complete ration. The study used the Complete Randomized Design (CDR), method with 4 treatments and 4 replications, which consisted of P0: complete wafer ration + 0% sago waste, P1: complete wafer ration + 10% sago waste, P2: complete wafer ration + 20% sago waste, P3: complete wafer ration + 30% sago waste. The parameters measured were the content of dry matter, crude protein, crude fat, crude fiber, ash content and nitrogen free extract, neutral detergen fiber, acid detergen fiber, acid detergen lignin, cellulosa and hemicellulosa. The result showed that the of the sago waste level to 30% can improve the dry matter, crude fiber, ash content and reduced the nitrogen free extract acid detergen fiber and acid detergen lignin. The addition of 30% sago waste level is the best treatment because can decrease neutral detergent fiber 74.09%-57.5%, acid detergent fiber 67.64%-54.23%, dan acid detergent lignin 39.03%-27.17%.

The aims of this study were to determine pH, population and to evaluate clear zone lactic acid bacteria isolated from waste cabbage with the addition of rice bran and different duration of fermentation. The design used was factorial completely randomized design 2×3, where factor A was the composition of the substrate, namely: A1 waste cabbage 100% + 0% rice bran, A2 was waste cabbage 65% + 35% rice bran. Factor B was the duration of fermentation: B1 for 0 day, B2 for 7 days, and B3 for 14 days. The parameters measured were pH, lactic acid bacteria population and clear zone of lactic acid bacteria. The results showed that the addition of rice bran and duration of fermentation provided high significant effect (P<0.01) in increasing of lactic acid bacteria population. The conclusion of the study was the addition of rice bran up to 35% with seven days fermentation were able to increase population of lactic acid bacteria and increase inhibition activities of lactic acid bacteria.Key Words: Waste Cabbage, Silage, Rice Bran ABSTRAKPenelitian ini bertujuan untuk mengetahui pH, populasi dan mengevaluasi zona bening bakteri asam laktat yang diisolasi dari limbah kol dengan penambahan dedak padi dan lama pemeraman yang berbeda. Penelitian menggunakan limbah kol dan dedak padi. Rancangan yang digunakan yaitu rancangan acak lengkap pola faktorial 2×3 yaitu faktor A adalah komposisi substrat yaitu: A1 limbah kol 100% + dedak padi 0%; A2 limbah kol 65% + dedak padi 35%. Faktor B adalah lama fermentasi yaitu: B1 0 hari, B2 7 hari dan B3 14 hari. Peubah yang diukur adalah pH, populasi bakteri asam laktat dan zona bening bakteri asam laktat. Hasil penelitian menunjukkan bahwa interaksi penambahan dedak padi dan lama fermentasi memberikan pengaruh sangat nyata (P<0,01) terhadap peningkatan populasi bakteri asam laktat. Kesimpulan dari penelitian ini adalah penambahan hingga 35% dengan lama fermentasi tujuh hari dapat meningkatan populasi bakteri asam laktat dan meningkatkan daya hambat bakteri asam laktat.Kata Kunci: Limbah Kol, Silase, Dedak PENDAHULUANPencemaran lingkungan karena sampah merupakan hasil yang ditimbulkan oleh aktivitas manusia yang menimbulkan perubahan langsung dan tidak langsung. Total sampah organik kota, sekitar 60% merupakan sayur-sayuran dan 40% merupakan daundaunan, kulit buah-buahan dan sisa makanan (Pramono 2004). Pencemaran yang dihasilkan sampah organik di pasar merupakan salah satu masalah yang dialami masyarakat sekitar, ini dikarenakan pasar sebagai tempat transaksi jual beli barang bagi masyarakat. Aktivitas

Egg is a product from the poultry which has a high nutrition value and easy to be digested. The research aimed to evaluate the impact of using silage of cassava leaves in a form of mash ration on the quail eggs. The experimental design consisted of 4 treatments and 4 replications. In addition, each replication consisted of 4 quails. The treatments were T0 (ration + silage of cassava leaves 0%), T1 (ration + silage of cassava leaves 3%), T2 (ration + silage of cassava leaves 6%), T3 (ration + silage of cassava leaves 9%). The parameters being observed were egg albumen index, egg yolk index, the egg weight and haugh unit value. The result of the research was the use of cassava leaves flour in quail formulation at 9 % was not enough increase the index of egg albumen, egg yolk index, the egg weight and haugh unit value, yet the use of cassava leaves flour can gain the quails weight. Thus, the best treatment was at the rate 3% in which it is able to increase the index of egg albumen, egg yolk index and haugh unit value.