Analysis of Physical and Nutrient Quality and Lactic Acid Producing Yeast Profile in rice straw
Rasyid Farda Hidayatulloh(a), Achmad Nicko Setya Ingshagi(b), Allya Ratna Ardilla(c), Asri Nurul Huda(d)

Animal Science, Brawijaya University Jalan Veteran 10, Malang city, East Java 65145

Abstract

Fluctuations in feed availability remain a major constraint in ruminant livestock production in tropical regions, especially during the dry season when fresh forage is difficult to obtain. The production of rice straw silage is an important strategy for preserving feed while maintaining its nutritional quality. This study aims to analyze the physical quality, nutritional content, and lactic acid-producing yeast profile of rice straw silage. The experiment was designed using a completely randomized design with three treatments and four replicates, namely P0 (no additives), P1 (5% molasses addition), and P2 (5% molasses and rice bran addition). The parameters observed included pH, color, aroma, texture, dry matter, nutrient content, and fermentation characteristics.

The research was conducted at the Faculty of Animal Science, Brawijaya University. The expected results showed that the addition of molasses and rice bran was able to reduce pH, increase fermentation stability, and improve nutrient content and lactic acid formation in rice straw silage. This study provides new insights into improving the quality of rice straw silage and supports efforts to conserve sustainable feed for ruminants in tropical regions.

Keywords: rice straw silage, physical quality, nutritional content, lactic acid bacteria, fermentation

Topic: Animal Nutrition