EVALUASI KUALITAS FISIK DAN PALATABILITAS SILASE TEBON JAGUNG (Zea Mays L.) DENGAN PENAMBAHAN PRESENTASE MOLASE DAN LAMA PENYIMPANAN YANG BERBEDA

This study aimed to evaluate the effects of molasses supplementation and different storage durations on the physical quality and palatability of corn stover silage (Zea mays L). The research was conducted at PT Karyana Gita Utama, Sukabumi, West Java, for 50 days using a factorial Completely Randomized Design with two factors: molasses levels (0%, 1%, and 3%) and storage periods (21 and 45 days), with three replications. Physical quality parameters included color, aroma, texture, mold presence, and pH, while palatability was assessed based on consumption time. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test. The results indicated that the treatments had no significant effect on color, aroma, mold, and pH, but significantly affected silage texture. Increasing molasses levels and longer storage periods resulted in softer texture with a pH of approximately 4, indicating optimal fermentation. Palatability assessment showed that the combination of 3% molasses and 45 days of storage resulted in the highest animal preference. Therefore, the addition of 3% molasses with a storage period of 45 days is recommended to produce silage with optimal physical quality and palatability.