EVALUASI KUALITAS FISIK DAN PALATABILITAS SILASE PAKCHONG (PENNISETUM PURPUREUM CV. THAILAND) DENGAN PENAMBAHAN MOLASE DAN LAMA PENYIMPANAN YANG BERBEDA

This study aims to evaluate the physical quality and palatability of Pakchong silage (Pennisetum purpureum cv. Thailand) under different levels of molasses addition and storage duration. The organoleptic parameters observed included color, aroma, texture, and mold growth, while palatability was assessed based on animal preference toward the silage. The results showed that storage duration and molasses levels had different effects on the organoleptic characteristics, but their interaction was not significant (p > 0.05). Silage stored for 21 days produced better physical quality compared to 45 days. The 0% molasses treatment yielded the best quality in terms of color, aroma, texture, and the lowest mold growth compared to 1% and 3% treatments. The best overall treatment combination was 0% molasses with 21 days of storage, providing optimal physical quality and the highest palatability.