Penambahan Berbagai Jenis Probiotik terhadap Kualitas Nutrisi Silase Batang dan Daun Ubi (Manihot esculenta sp) sebagai Pakan Alternatif

Abstract

The stems and leaves of cassava have the potential as food plants, however, cassava leaves have a high cyanide acid content. One way to address this issue is by making silage with the addition of various types of probiotics. This study aims to determine the effect of adding different types of probiotics on the nutritional quality of cassava stem and leaf silage. The research was conducted at the Animal Feed Science and Technology Laboratory, Animal Science Study Program, Universitas Sumatera Utara. The silage was made on Jl. Melati Kebun, Kec. Pegajahan, North Sumatra. The research took place from March to June 2025. The design used was a Completely Randomized Design (CRD) with 4 treatments and 5 replications (P0: Cassava stems and leaves (100 kg) stored for 14 days without probiotics. P1: Cassava stems and leaves (100 kg) + EM4 10 mL, NASA 10 mL, MOL 10 mL. P2: Cassava stems and leaves (100 kg) + EM4 15 mL, NASA 15 mL, MOL 15 mL. P3: Cassava stems and leaves (100 kg) + EM4 20 mL, NASA 20 mL, MOL 20 mL). The research results show that the addition of various types of probiotics has a significant effect on increasing crude protein but does not have a significant effect on moisture content, dry matter, crude fat, and crude fiber of the fermented cassava stem and leaf silage.