Physical and Chemical Quality of Bento Rayap Grass Haylage (Leersia Hexandra) Supplemented with Water Mimmosa (Neptunia Oleracea)

Abstract

The effect of water mimmosa addition on the physical and chemical quality of Bento Rayap grass haylage was evaluated. The haylage material was fermented for 21 days and the physical quality of the resulting product was analyzed through organoleptic test and proximate analysis. Research variables consist of several treatments i.e. A0 (100% Bento Rayap grass), A1 (90% Bento Rayap grass + 10% water mimmosa), A2 (80% Bento Rayap grass + 20% water mimmosa) and A3 (70% Bento Rayap grass + 30% water mimmosa). The parameters observed were (1) physical quality includes color, aroma, texture, fungus and temperature while (2) chemical quality includes dry matter (DM) content, organic matter (OM), crude protein (CP), crude fiber (CF), and acidity (pH). The analysis result shows the addition of water mimmosa improved the physical quality of haylage from Bento grass. Water mimmosa addition also affects the chemical quality of Bento grass haylage confirmed by variance analysis result which gave statistically significant difference (P < 0.05). The property affected were DM, OM, CP, CF and pH. It was concluded that the addition of water mimmosa improved the physical and chemical quality of Bento Rayap grass haylage.