Kualitas Fisik Biskuit Berbasis Silase Daun Singkong (Manihot esculenta crantz) sebagai Pakan Ternak

Abstract

Cassava leaves are an abundant agricultural by-product rich in protein but contain antinutritional compounds such as hydrogen cyanide (HCN) and tannins. Processing through silage with the addition of local microorganism bioactivators (MOL) can reduce these antinutrients, although the high moisture content in silage makes it prone to spoilage. To improve shelf life and ease of use, cassava leaf silage can be processed into animal feed biscuits. These biscuits are compact, easy to store, and have an extended shelf life. This study was conducted at the Laboratory of Nutrition and Feed Technology, Faculty of Agriculture, Universitas Sumatera Utara. The experimental design used was a Completely Randomized Design (CRD) with five treatments: P0 (fresh cassava leaves), P1 (silage without MOL), P2 (1% MOL), P3 (3% MOL), and P4 (5% MOL), each with four replications. Observed parameters included biscuit physical quality: texture, color, aroma, and water absorption. The results showed that MOL addition had a highly significant effect (P<0.01) on texture, color, and aroma, but no significant effect (P>0.05) on water absorption. The best results were observed at 5% MOL doses, showing higher average physical quality scores than the control. The addition of MOL effectively improved the physical quality of cassava leaf silage biscuits, making them a viable alternative as animal feed