Pengaruh Penambahan Molases Terhadap Komposisi Kimia Dan Kualitas Fermentasi Haylage Limbah Serai Wangi (Cymbopogon nardus L.)

Muhammad Aufa Wafi Amna, Ir. Cuk Tri Noviandi, S.Pt., M.Anim.St., Ph.D., IPM., ASEAN Eng; Ir. Dimas Hand Vidya Paradhipta, S.Pt., M.Sc., Ph.D., IPP.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan molases terhadap komposisi kimia dan kualitas fermentasi haylage limbah serai wangi (Cyambopogon nardus L.). Limbah serai wangi diperoleh dari hasil penyulingan yang dilakukan oleh koperasi BMT Amanah, Kulon Progo. Limbah serai wangi kemudian difermentasi sebagai haylage dalam silo kantong plastik kapasitas 5 kg yang ditempatkan pada ember dengan kadar air 48% selama 67 hari. Terdapat dua perlakuan dalam penelitian ini, yaitu haylage serai wangi tanpa penambahan molases (H0) dan haylage serai wangi dengan molases 1% (H1), masing-masing perlakuan dilakukan replikasi sebanyak 4 kali. Variabel yang diamati adalah bahan kering, bahan organik, protein kasar, ekstrak eter, non-fiber carbohydrate, neutral detergent fiber, acid detergent fiber, pH, amonia, asam laktat, skor Fleigh dan uji kualitas fisik. Hasil penelitian menunjukkan bahwa penambahan molases tidak berpengaruh terhadap komposisi kimia dari haylage limbah serai wangi. Namun, perlakuan H0 menghasilkan kandungan neutral detergent fiber (NDF) yang lebih rendah (80,6% vs. 75,4%), serta non-fiber carbohydrate yang lebih tinggi (0,5% vs. 6,2%)  jika dibandingkan dengan sebelum fermentasi. Karakteristik fermentasi amonia pada perlakuan H1 lebih rendah dari perlakuan H0 (P<0>haylage dapat menurunkan kandungan NDF. Selain itu, penambahan molases dapat menurunkan produksi amonia dan memperbaiki kualitas fisik pada variabel warna serta aroma haylage limbah serai wangi.

This research aims to evaluate the impact of molasses addition on the chemical composition and quality of haylage fermentation from citronella waste (Cyambopogon nardus L.). Citronella waste was sourced from distillation processes conducted by BMT Amanah Cooperative in Kulon Progo. The waste was then fermented into haylage in a 5 kg plastic bag silo, placed in a bucket with 48% moisture content, for 67 days. The study included two treatments: citronella haylage without molasses (H0) and citronella haylage with 1% molasses (H1), each replicated four times. Variables observed were dry matter, organic matter, crude protein, ether extract, non-fiber carbohydrate, neutral detergent fiber, acid detergent fiber, pH, ammonia, lactic acid, Fleigh score, and physical quality tests. The results showed that adding molasses did not influence the chemical composition of citronella haylage before or after fermentation. However, treatments H0 resulted in lower neutral detergent fiber content (80,6% vs. 75,4%) and higher non-fiber carbohydrate levels (0,5% vs. 6,2%) compared to pre-fermentation. Ammonia levels in treatment H1 were lower than in H0 (P<0>; 0,03 vs 0,02 g/100g), while pH and lactic acid levels showed no significant difference. The physical appearance, including aroma and color, in treatment H1 was generally better than in H0, although texture and fungal contamination showed no differences. This study concludes that fermenting citronella waste into haylage can reduce NDF content. Additionally, molasses addition can lower ammonia production and improve physical qualities, especially in color and aroma of citronella waste haylage.

Kata Kunci : Haylage, Chemical composition, Fermentation quality, Citronella waste, Molasses