EVALUASI KUALITAS FISIK SILASE RUMPUT PAKCHONG (pennisetum purpureum cv. Thailand) DENGAN PENAMBAHAN KONSENTRAT DAN LAMA PENYIMPANAN YANG BERBEDA

This study aimed to evaluate the physical quality of Pakchong grass (Pennisetum purpureum cv. Thailand) silage with the addition of concentrate at different levels (0%, 5%, 10%) and storage periods (21 and 45 days). The method used was a factorial Completely Randomized Design (CRD). The observed parameters included color, texture, aroma, mold presence, and pH. The results showed that concentrate addition and fermentation period significantly affected the color and texture of the silage. The best color (greenish-yellow) was obtained without concentrate (0%), while the best texture (soft and easily separable) was produced with 10% concentrate and 45 days of fermentation. The color change was attributed to non-enzymatic browning (Maillard reaction) due to excess carbohydrates. The parameters of aroma, mold, and pH were not significantly influenced by the treatments but were more determined by anaerobic conditions during storage. It was concluded that 10% concentrate with 45 days of fermentation produced optimal texture, while the natural color was best preserved without concentrate addition. This study emphasizes the importance of maintaining airtight conditions to produce high-quality silage.