Evaluation of Physical quality of alang-alang (Imperata cylindrical) fermentation as fed greenswamp buffalo

Abstrak

The objectives of this study were to evaluate the physical quality of alang-alang (Imperata cylindrical) fermented using Banana Weevil Mol pH, color, aroma and texture. This research method using experimental methodswith completely randomized desig consists of 6 treatments repeated 3 times. L1 : Banana Weevil Mol 20 ml L2 : Banana Weevil Mol 25 ml L3 : Banana Weevil Mol 30 ml L4 : Banana Weevil Mol 35 ml L5 : Banana Weevil Mol 40 ml L6 : Banana Weevil Mol 45 ml.The results obtained were analyzed using analysis of variance and then the BNJ continued test. Based on the results of this study, it was shown that the physical quality of reeds fermented using banana weevil moles had a very significant effect (P <0.01) on pH parameters.significant effect (P <0.05) on color treatment and no significant effect (P> 0.05) on aroma and texture treatment parameters.Based on the research, it can be concluded that evaluating the physical quality of Imperata in the 35 ml L4: Banana Weevil Mole treatment gave the best results in all observation parameters.