Nutrient Value of Pineapple Peel Silage with the Addition of Various Carbohydrate Sources

This study aims to evaluate the nutritional quality of pineapple peel silage with the addition of various carbohydrate sources, namely corn flour, cassava waste, and rice bran. The research used a completely randomized design method with 5 treatments and 4 replications. The treatments are (P0 = 100% pineapple peel; P1 = 70% pineapple peel + 30% corn flour; P2 = 70% pineapple peel + 30% cassava waste; P3 = 70% pineapple peel + 30% rice bran; P4 = 70% pineapple peel + 10% corn flour + 10% rice bran + 10% cassava waste) with the addition of molasses for each treatment as much as 5%. Parameters observed were the nutritional quality of pineapple peel silage including CP%, CF%, DM%, ash (%), and CF%, levels of NDF (%) and ADF (%). The results showed that the difference in carbohydrate source material had a significant effect (P<0.05) on the nutrient content of the pineapple peel silage produced. It can be concluded that the addition of corn flour at a 30% level to pineapple peel silage improves the overall nutritional quality as seen from the increase in crude protein and crude fat as well as a decrease in crude fiber, NDF, and ADF content