IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN

Abstract

This study was conducted to determine the effectiveness of inoculants consisted of lactic acid bacteria Lactobacillus plantarum (Lp) and yeast Saccharomyces cerevisiae (Sc) combined with the addition of rice bran on the physicochemical characteristics and palatability of king grass (Pennisetum hybrid) silage. The experiment was arranged in the randomized factorial design (3x3) consisting of the inoculants treatments (control, Lp, Lp+Sc) and the different level of rice bran addition (0, 5 and 10%) which contained 3 replications in each treatment. The measured variables were physicochemical characteristics i.e. color, odor, pH, lactic acid, Fleigh points (quality indication score), and palatability of silage. Inoculation of Lp and Lp+Sc improved silage odor and reduced fungal contamination. Silage treated by Lp+Sc and rice bran (5-10%) resulted in low pH and high lactic acid concentration and Fleigh points significantly (P<0.05). However, the interaction between inoculants and rice bran treatment was not significance (P>0.05). Either inoculation or addition of rice bran tended to enhance the palatability of silage in cattle. It concluded that the addition of inoculants L. plantarum and S. cerevisiae with/without the addition of 5-10% rice bran could improve the physicochemical characteristics of silage and its palatability to cattle.(Keywords: King grass, L. plantarum, Palatability, S. cerevisiae, Silage) (kontrol, Lp, Lp+Sc) INTISARI Penelitian ini bertujuan untuk mengetahui efektivitas penambahan inokulum bakteri asam laktat Lactobacillus plantarum (Lp) dan khamir Saccharomyces cerevisiae (Sc) dengan level penambahan dedak padi terhadap karakteristik fisika, kimia dan palatabilitas pada silase rumput raja (Pennisetum hybrid). Perlakuan dirancang dengan Rancangan Acak Lengkap Pola Faktorial (3x3) dengan faktor perlakuan jenis inokulum

The Use of Molasses as Additive with Different Ensiling Time and Physical Quality, pH and Nutritive of Value Maize Stover Silage

“…According to Rahayu et al (2017) good silage has a yellowish green or brownish green color and the silage's flavor was fresh acid as a characteristic of high lactic acid and the decay that causes silage smells of butyric, silage has a dense and soft texture and is not slimy and moldy. Treated silage has fragrant flavor compare to the control silage and silage without inoculant and WSC showed the worst flavor compare with others (Sofyan et al, 2017;Mustika and Hartutik, 2021). This is in accordance with the opinion of Despal et al (2011) which states that silage given molasses has a slightly moist texture so that it is in accordance with ideal conditions for bacterial growth.…”

“…This is in accordance with the opinion of Despal et al (2011) which states that silage given molasses has a slightly moist texture so that it is in accordance with ideal conditions for bacterial growth. The palatability was influenced by taste, texture and also flavor (Sofyan et al, 2017). The result showed that silage with 10% molasses addition with 21 days ensiling times more palatable than others.…”