Perbedaan Lama Fermentasi terhadap Kualitas Nutrisi Silase Batang dan Daun Ubi (Manihot Esclulenta sp)

Abstract

The purpose of this study was to examine how fermentation time affects the nutritional value of cassava stem and leaf silage (Manihot esculenta sp). When probiotics EM4, NASA and MOL were added as bioactivators. From April to June 2025, the study was conducted at the Laboratory and Research House of the Faculty of Agriculture, University of North Sumatra. Four fermentation time treatments (0, 14, 21 and 28 days) and five replications were used in a Completely Randomized Design (CRD) methodology. Moisture content, dry matter, crude protein, crude fat, crude fiber and ash content were some of the parameters measured. The research findings showed that most of the feed nutritional parameters were significantly affected by fermentation time. When compared with other treatments, fermentation for 21 days (P2) gave the best results, namely increasing crude protein content, decreasing crude fiber content and significantly reducing water content. According to research results, the best way to increase the nutritional value of silage as a costeffective and environmentally friendly substitute feed for ruminant farmers in the area is to ferment cassava stems and leaves for 21 days while adding probiotics.