The purpose of this study was to determine the effect of adding lactic acid bacteria (LAB) inoculants to organoleptic and pH characteristics of corn straw silage as beef cattle feed. A completely randomized design with four treatments and four replications was used in this study. The research treatments were S1(corn straw+rice bran 5% w/w+molasses 3% v/w), S2(corn straw+rice bran 5% w/w+LAB 0.2% v/w), S3 (corn straw+molasses 3% v/w+LAB 0.2% v/w), and S4 (corn straw+rice bran 5% w/w+molasses 3% v/w+LAB 0.2% v/w). Parameters measured were pH observed during fermentation at 0 days, 3 days, 7 days, and 21 days. The silage organoleptic test includes color, aroma, and texture. The data obtained were analyzed using variance and simple linear regression analysis. The results showed that the treatment had a significant effect (P<0.05) on the pH, color, and texture of corn straw silage. On the other hand, the treatment had no significant effect on the aroma of corn straw silage. During the fermentation time, it shows that as the fermentation time increases, the pH decreases following the regression equation y=7.0388-0.0981x with a correlation coefficient of 0.81.

Topics
Bioacoustics of mammals, Bacteria, Fermentation process, Regression analysis, Covariance and correlation
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