Uji Organoleptik Silase Daun Singkong dengan Level Molases yang Berbeda
Organoleptic Test of Cassava Leaf Silage with Different Molasses Levels
DOI:
https://doi.org/10.31004/innovative.v5i4.20509Keywords:
Silase, Daun Singkong, Uji OrganoleptikAbstract
Penelitian ini bertujuan untuk mengevaluasi pengaruh level molases yang berbeda terhadap kualitas organoleptik silase daun singkong yang meliputi aroma, warna, tekstur, dan keberadaan jamur. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan level molases (T0 = 0%, T1 = 2%, T2 = 4%, T3 = 6%, dan T4 = 8%) dan empat ulangan. Uji organoleptik dilakukan oleh 10 panelis menggunakan skala hedonik 1–5. Data dianalisis menggunakan uji Kruskal-Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil menunjukkan bahwa penambahan molases memberikan pengaruh yang sangat nyata (p < 0,05) terhadap parameter aroma, warna, dan tekstur silase, namun tidak berpengaruh terhadap keberadaan jamur (semua perlakuan memiliki nilai 5,00). Perlakuan T4 (molases 8%) memberikan nilai rata-rata tertinggi secara signifikan pada aroma (4,38 ± 0,63), warna (4,58 ± 0,55), dan tekstur (4,20 ± 0,79), sedangkan T1 (molases 2%) cenderung memiliki skor terendah. Dapat disimpulkan bahwa penambahan molases hingga level 8% mampu meningkatkan mutu organoleptik silase daun singkong tanpa memicu pertumbuhan jamur.
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