Pengaruh Penambahan Dedak Padi terhadap Kualitas Nutrisi Silase Batang Pisang Kepok (Musa paradisiaca L.)

This study aimed to analyze the effect of adding rice bran (Oryza sativa) on the nutritional quality of kepok banana stem (Musa acuminata balbisiana Colla) silage. This experimental study was conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments tested consisted of P0 (control, without rice bran), P1 (5% rice bran), P2 (10% rice bran), and P3 (15% rice bran) based on 1 kg fresh banana stem. The fermentation process (ensilage) was carried out anaerobically for 21 days. Fermented samples were analyzed using standard AOAC methods, and quantitative data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT). The result showed that the addition of rice bran had a highly significant effect ( ) on all observed parameters. DM and CP contents of the silage increased significantly, while CF content decreased with increasing levels of rice bran. The average DM content ranged from 33.70% to 47.26%, CP ranged from 5.59% to 13.28%, and CF ranged from 22.74% to 30.01%. The conclusion of this study is P3 with 15% rice bran produced the nutritional value of kepok banana stem silage with the highest Dry Matter (DM) and Crude Protein (CP) contents, and the lowest Crude Fiber (CF) content.