The purpose of this study was to determine the physical characteristics of complete silage made from forage sorghum, king grass and natural grass. This research was conducted at the Faculty of Agriculture, Timor University, Kefamenanu-East Nusa Tenggara (NTT) for 3 months, including preparation, adaptation, and data collection. The study used a completely randomized design with 3 treatments and 4 replications. Each treatment included TI: sorghum 45% + lamtoro 20% + corn flour 25% + bran pollard 10%; T2: 45% natural grass + 20% lamtoro + 25% corn flour + 10% bran pollard and T3: king grass 45% + lamtoro 20% + corn flour 25% + bran pollard 10%. The parameters measured were the physical characteristics of complete silage in the form of color, texture, aroma, and the presence of fungus using panelists and the degree of acidity measured by a pH meter. Data were analyzed based on analysis of variance procedures.The results showed that the use of different forage sources as a base material in making complete silage had a significant effect (P <0.05) on the silage color and the presence of fungus but it did not affect the texture, aroma and acidity. It was concluded that the use of sorghum in making complete silage displayed the best physical characteristics characterized by natural green/yellowish green, dense textured, acidic (still fresh), pH 4.3 and the absence of fungus.