KEHILANGAN BAHAN KERING (KBK), KEHILANGAN BAHAN ORGANIK (KBO), DAN NILAI FLEIGH SILASE KULIT BUAH KAKAO DENGAN SUPLEMENTASI BERBAGAI SUMBER KARBOHIDRAT

Dry Matter Loss (DML), Organic Matter Loss (OML), and Silage Value of Cocoa Fruit Peel with Supplementation of Various Carbohydrate Sources

Abstrak

Cocoa bean husks are a type of plantation waste with potential as feed for ruminants. However, their high crude fiber content (20.79–40%) and lignin levels (20–27.95%) limit their digestibility, making processing technology necessary to improve nutritional quality. One method that can be applied is silage production combined with carbohydrate sources as fermentation additives. This study aims to evaluate the dry matter (DM), organic matter (OM), dry matter loss (DML), organic matter loss (OML), and Fleigh value of cocoa bean husk silage supplemented with different carbohydrate sources. The research was carried out from September to October 2025 at the Nutrition and Feed Technology Laboratory, Faculty of Agriculture and Animal Husbandry, Sultan Syarif Kasim Riau State Islamic University. A Completely Randomized Design (CRD) was used, consisting of four treatments with five replications: P0 (without additives), P1 (5% molasses), P2 (5% corn flour), and P3 (5% molasses + 5% corn flour). The parameters measured included DM, OM, DML, OML, and Fleigh value, followed by Duncan’s Multiple Range Test (DMRT) for further analysis. The results showed that the addition of carbohydrate sources had a significant effect on organic matter loss (P<0.05), where P1, P2, and P3 treatments significantly reduced OML compared to the control. However, supplementation did not significantly affect DM, OM, DML, or the Fleigh value of the silage (P>0.05). In conclusion, molasses and corn flour supplementation can reduce organic matter loss during the ensiling process, although these additives did not improve DM, OM, DML, or Fleigh value in cocoa bean husk silage.