The effect of formic acid on organoleptic and chemical composition of Hibiscus tilliaceus leaf silage

Английский. An experiment to study organoleptic and chemical composition of silage of Hibiscus tilliaceus leaf and formic acid as silage additive was carried out at Animal Nutrition Laboratory, Faculty of Animal Husbandry, Udayana University. The Completely Randomized Design (CRD) consisted of four treatment and three replicates were used in this experiment. The treatments were 0.0; 3.2; 3.4 and 3.6 g/kg dry matter of Hibiscus tilliaceus leaf for the treatments A, B, C and D respectivelly. The results showed that the score of flavour and taste of silage of treatment C and D were significantly (P0,05) higher than that of the silage of the treatment A. However, the score of colour of silage of the treatments C and D were significantly (P0,05) lower than that of silage of treatment A. The score of texture of silage between the treatments were not significantly different. Dry matter and organic matter content of silage of treatments C and D were significantly (P0,05) higher than that of silage of treatment A. pH and crude protein content of silage of treatments B, C and D were significantly (P0,05) higher than that of the silage of treatment A. However, crude fibre content of silage of treatments B, C and D were significanlty (P0,05) lower than that of silage of treatment A. The data indicated that the best quality of silage was found on the utilization of 3.6 g formic acid/kg dry matter of Hibiscus tilliaceus leaf

индонезийский. Suatu penelitian yang bertujuan untuk mengetahui nilai organoleptik dan komposisi kimia silase daun waru yang dibuat dengan menggunakan asam formiat sebagai additive, telah dilaksanakan di Laboratorium Makanan Ternak Fakultas Universitas Udayana Denpasar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiap perlakuan diulang tiga kali. Keempat perlakuan tersebut adalah menambahkan 0,0; 3,2; 3,4 dan 3,6 g/kg bahan kering daun waru, masing-masing untuk perlakuan A, B, C, dan D. Hasil penelitian menunjukkan bahwa silase C dan D mendapat nilai skor bau dan rasa yang lebih tinggi (P0,05) dari silase A, tetapi terhadap nilai skor warna terjadi sebaliknya. Nilai skor tekstur antara perlakuan yang satu dengan yang lainnya berbeda tidak nyata (P0,05). Kadar bahan kering (BK), bahan organik (BO) silase C dan D lebih tinggi (P0.05) dari silase A. Derajat asam dan kadar protein kasar (PK) silase B, C dan D lebih tinggi (P0.05) daripada silase A, akan tetapi kadar serat kasar (SK) silase B, C, dan D lebih rendah daripada silase A (P0.05). Dari hasil penelitian ini dapat disimpulkan bahwa kualitas silase daun waru terbaik diperoleh pada penggunaan asam formiat pada aras 3,6 g/kg BK daun waru