This research aimed to evaluate the effect of addition different additives and level on pH, lactic acid content and total lactic acid bacteria maize stover (Zea mays L.) silage. The research was carried of the Plant Disease Laboratory, Faculty of Agriculture, Universitas Brawijaya. The material consists of maize stover, additives used were molasses, rice bran, pollard and cassava meal. The method used experimental in laboratory in a Completely Randomized Design with four additives, each additive consists of three level, namely T0 maize stover without additive, T1 (10% molasses, 10% rice bran, 10% pollard and 10% cassava meal), and T2 (20% molasses, 20% rice bran, 20% pollard and 20% cassava meal). The variables measured were pH, lactic acid content, and total lactic acid bacteria. Data were analyzed by analysis of variance and if there were any significant differences would be continued with Duncan's Multiple Range Test. The result showed that both additive and level did not give any significant effect (P > 0,05) pH 21 days (3.98 ± 0.03), total lactic acid (0.50 ± 0.6) and total lactic acid bacteria (4.7 x 10 4 ± 2.3). So, it was suggested to use cheaper and easily available additives for maize stover silage making.