EFFECT OF LACTIC ACID PALM LACTIC BACTERIA ON SILAGE QUALITY

  • Frans Umbu Datta Laboratorium Antomi, Fisiologi, Farmakologi dan Biokimia, Fakultas Kedokteran Hewan, Universitas Nusa Cendana
  • Annytha Detha Faculty of Veterinary Medicine, Nusa Cendana University
  • Diana Rihi Fakultas Kedokteran Hewan Universitas Nusa Cendana
  • Nancy Foeh Laboratorium Klinik, Reproduksi, Patologi dan Nutrisi, Fakultas Kedokteran Hewan, Universitas Nusa Cendana
  • Nemay Ndaong Laboratorium Antomi, Fisiologi, Farmakologi dan Biokimia, Fakultas Kedokteran Hewan, Universitas Nusa Cendana
Keywords: bakteri asam laktat, nira lontar, silage, fermentation

Abstract

Kualitas silase dipengaruhi berbagai faktor, di antaranya bakteri asam laktat sebagai starter dalam proses fermentasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh isolat bakteri asam laktat dari nira lontar dapat digunakan sebagai starter kualitas silase. Metode yang digunakan dalam penelitian ini adalah pembuatan probiotik, pembuatan silase dan pengujian kualitas silase. Penelitian ini dilakukan dalam 5 perlakuan yang diulang sebanyak 3 kali dan menggunakan bahan utama pembuatan silase yaitu seluruh tanaman jagung. Data yang diperoleh dianalisis secara deskriptif dan disajikan dalam bentuk gambar. Hasil penelitian menunjukkan bahwa silase berwarna hijau kecokelatan, memiliki aroma segar, adanya kerusakan silase kurang dari 1%, dan terjadi penurunan derajat keasaman (pH) pada perlakuan. Berdasarkan hasil penelitian dapat disimpulkan bakteri asam laktat dari nira lontar yang digunakan sebagai starter memberikan efek yang baik terhadap kualitas silase jagung.

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Published
2020-12-18
How to Cite
Datta, F., Detha, A., Rihi, D., Foeh, N., & Ndaong, N. (2020). EFFECT OF LACTIC ACID PALM LACTIC BACTERIA ON SILAGE QUALITY. JURNAL KAJIAN VETERINER, 8(2), 211-217. https://doi.org/10.35508/jkv.v8i2.3304

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